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Category Archives: FOOD & WINE PAIRINGS


Wine Pairing: Chilli Crab with Wine

Chilli-crab

Ah yes, the Chili crab. It is one of the dishes that Singapore is well known for.

The strong, fragrant, bold colored chili sauce is balanced by the juicy, delicate texture of the white crab meat. This is guaranteed to keep your palate racing and is a good workout for your palate.

The Cairanne N°1 by Couturier, Domaine Rabasse Charavin, 2014 is a suitable wine to go with the Chili Crab. Cairanne, Southern Rhone Valley appellation, is made from a blend of grapes such as Grenache, Mourvedre, Carignan and Syrah.

It is bold, heavy-bodied, and aromatic. This gives it a fighting chance to the Chilli Crab when presented to your palate.

Take a sip after a bite of Chilli Crab to feel an explosion of flavours in your mouth. Certainly, an experience that you need to try at least once in your lifetime.

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Wine Pairing: Singaporean Chicken Rice

chickenrice

Chicken Rice: an icon of Singaporean cuisine ready to be paired with wine

Chicken rice is considered a national dish in Singapore.

In fact, Gordon Ramsay visited Singapore to learn how to cook the original Singapore chicken rice from a local hawker. He went head-to-head with the locals but lost on the chicken rice dish in the 2013 Hawker Heroes Challenge.

This dish stars steamed or roasted chicken meat, cooked together with fragrant spring onion and ginger for flavor. The rice itself is cooked with the chicken broth, resulting in a simple but incredibly aromatic complement to the chicken. The chili sauce served with the chicken rice provides a delightful ‘kick’ when tasting the dish.

Matching chicken rice with wine is not so straightforward – one is spoilt for choice as chicken is a very versatile meat when it comes to pairing. Since it goes well with many types of wine, we’ve listed 3 below depending on your personality or mood:

 

For the Classic wine drinker:

You won’t go wrong if you enjoy the chicken rice with a lovely Burgundy White,made from 100% Chardonnay. For instance,  Meursault Vieilles Vignes, Domaine Bernard Bonin, 2012 has a very fresh, lively feel. It’s fruity aromas match the aromatic chicken rice very well. In order to not overpower this particular white wine when pairing, try to enjoy the chicken rice without the chilli.

 

For the Adventurous wine drinker:

This goes particularly well with the spicy chilli in the dish: if you are looking for some adventure, you may want to pair the dish with the Lion de Suduiraut, Sauternes, 2010. This sweet wine gives notes of honey and toasted bread, adding richness to the dish.

It will also coat your tongue and palate, providing a bit of relief from the spicy chilli. Its long finish will delight you throughout the entire dish.

 

For the Original wine drinker:

Want to try something off the beaten track? Try pairing the dish with a Rose wine such as Côtes de Provence Cuvée Henri Fabre, Maison Fabre, 2015.

This rosé wine brings notes of red berries and cherry, giving the overall pairing a very minty and fresh feel. This pairing would be perfect for a hot, sunny day! The wine adds very fruity and tropical flavors to the dish. Try the this rose wine pairing without chilli in order to enjoy the combination better.

 

There you go, 3 pairings for chicken rice depending on your mood or the type of wine drinker you are. Now its your turn to experiment and have fun!

 

More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

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Rose Wine Fever!

Rosé Wines…

Delicious, dry pink wines that will be a perfect partner to a huge variety of food and almost any occasion…

rosefabre2

rosefabre

The French Cellar wines are delivered to your doorstep with QRcode Tasting and Pairing notes

“Amazing nose, fresh with aromas of white peach, pink grapefruit, redcurrant and raspberry”

“Fruity palate, well-balanced, fresh with a myriad of fruits. A nice finish”

“To enjoy during aperitif or with seafood, barbecue”

What Are Rosé Wines and How Are They Made?

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Mid-Autumn Festival: Mooncake – Wine pairings

It is the time of year for kids to light up the lanterns and for adults to indulge in their favourite mooncakes…

mooncake

What wine to pair with your favourite mooncakes?

You may be surprised but we suggest to pair mooncakes with Champagne, and especially Champagne Rosé. If you don’t want to spend too much, we advise you a nice Cremant, such as a nice and rare Cremant from Bordeaux.

CRÉMANT DE BORDEAUX – PERLE DE BESSAN

from our Vineyard Gems subscription offer

cremant_bt“A delightful Cremant from Bordeaux, made of 100% Semillon. Fruity and creamy! Delicious!”

“Beautiful, intense nose with lemon, grapefruits, white fruits, brioche vanilla and spices”

“Superb palate, fruity racy and creamy. Long and fresh finish” says our 3-star Michelin sommelier, based in France


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Wine Pairing: Yakitori

YakitoriTokyo

What is true for artists’ collaboration is also true for wine pairing: The cultural mixes often work! So instead of your usual sake why not go for wine with yakitoris?

The Yakitoris are those famous grilled skewers of chicken, tofu, meatballs that you delightfully eat on after-work events. Time to know how to pair this Japanese popular dish with a glass of French wine and enjoy valuable moments with your colleagues! French and Japanese have both a strong cuisine tradition and the trend of “Izakaya” bars outside Japan borders make it possible for this new culinary experience!

Yakitoris can be prepared only with salt, like traditionally done in Japan, or with sweet soya sauce. The sweetness of the teriyaki marinade makes it inappropriate for most of the wine matches. If a sweet white wine is a good idea on almost any case, we introduce you below three more specific pairings.

 

Beef Yakitori

Grilled beef calls for full-bodied yet fruity red wine.

Combining Grenache, Mourvèdre and Syrah grapes, fruity and spicy, the Châteauneuf-du-Pape appellation is what you can look for!

 

Chicken Yakitori

With Chicken you can go for a medium-full bodied red wine like a Burgundy Pinot noir. If you are keener on white, we recommend trying a full-bodied, woody flavor dry wine. In that case a Burgundy Chardonnay should give you satisfaction.

 

Shrimp Yakitori

For seafood or fishes you should look on white wines. A Sauvignon blanc from Bordeaux region has these fresh, citrus and fruity notes that would perfectly get along with you shrimp yakitoris. A must try for almost all your “fusion” food!

 

More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

 

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Wine 101: Basics of Wine and Food Pairing

foodwine

Pairing wine with food is a very common practice.

It has been part of culinary and winemaking tradition for centuries.

Some can get overly fanatical about getting the perfect pairing of wine and food. If you are just getting into wine, this may intimidate you.

However, there is really no point in getting too hung up on trying to get the perfect pairing each time. Especially when wine and food pairing is highly subjective and ultimately comes down to each person’s preference.

To make things easy to grasp, this article focuses on the basic principles of pairing – the general characteristics of which type of wine suits which kind of food.

Once you are armed with these basic principles, you will have the ability to experiment on your own pairings and find the ones you like best.

* You may have many different foods on your plate at any one time. If so, apply the 3 principles above to the main ingredient on your dish. For example, if you have a piece of steak on your plate with side dishes of vegetables and potatoes, follow the 3 principles when the steak and not the side dishes.

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#1: Matching weight of wine with texture of food

Imagine the soft white flesh of lobster meat in your mouth. Its texture is light, fluffy, and delicate.

Now imagine you lift up your glass to sip some red wine with strong and bold flavors. The wine agitates your tongue and the heavier body of the red wine overpowers the lobster meat. For the rest of the meal your attention is focused on the red wine and the lobster meat pales into insignificance.

What a waste of a good lobster!

This is why matching the heaviness of wine with the texture of food is so important. It gives good balance between the two. And to enjoy both, the balance must be observed. Once you have a pairing that is off balance, they compete with each other for your attention and the lighter one (in this case, the lobster meat) loses out.

With this in mind, it is more ideal to complement lobster meat, or any other seafood, with a still or sparkling white wine. The subtle and light body of the white wine does not overpower seafood and allows you to enjoy the aromas from both wine and seafood.

Building on this principle, since cheese has a soft texture, it is ideally paired with white wines as well.

On the other hand, the fatter and heavier textured red meats like beef and lamb need to be balanced out with red wines. This is so that the strong flavors of the meat do not overwhelm the red wine.

#2: Matching the color depth of both wine and food

Another way of pairing wine and food is to match the color depth of both.

Generally speaking, the color depth of either a food or wine is directly related to its flavor intensity.

Therefore, by pairing lighter colored food with a lighter colored white wine, the flavor intensities match and cancel off, leaving you to enjoy the aromas of both.

Cheese or seafood, which has a lighter color, a better paired with light-bodied white wines. On the other hand, darker colored beef or duck meat is better paired with a fuller-bodied red wines.winepairing2

#3: Matching the strongness of Oak flavors in wine with a food’s brownness

Here’s an interesting one for you – take note of how oaky your wine is.

Some wines have oak flavors because they were aged in wooden barrels which impart a toasty oak flavor to the wine.

The oak aromas in wine are very similar to the flavors from the browned (caramelized) surface on food. The brownness on food is caused by the cooking process. Poaching, baking, searing, roasting, grilling, and charring all with brownness to food.

Food that is lightly browned through poaching or baking go well with less oaky wines.

Food that was more browned through roasting, grilling, and charring, go better with a wine that is more oaked.

Pairing Exceptions

BEWARE: Something to take note of when pairing wine with spicy Asian food – pairing spicy food with a ‘spicy’ wine will compound on each other to give burning sensations.

So, it’s a good idea to avoid matching a ‘peppery’ wine like a wine that has Syrah grapes to a spicy dish like curry chicken. The resulting combination may set fire to your tongue.

Hopefully, this newfound pairing knowledge now gives you the confidence to have fun experimenting with different foods with wine pairings – a truly enjoyable experience when done well.

More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

 

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Wine Pairing: Xiao Long Bao and Wine

dumpling_condrieu

The Xiao Long Bao is a favourite Chinese food in Singapore.

It has fragrant skin on the outside and rich, savory flavors of minced pork filling on the inside. Because the pork meat’s juice is also wrapped within the skin, biting into the dumpling releases a burst of flavor.

Each Xiao Long Bao is special because each one takes precise technique and careful attention to make. Such a work of art should be celebrated with a good wine pairing. To highlight the savoriness of the Xiao Long Bao, pair it with a wine with sufficient acidity.

A good wine to pair this fragrant dumpling with is a Condrieu, an amazing Rhone appellation, known for producing white wines with unique notes of peach, apricots and flowers.

The acidity of this wine refreshes the meat dumpling and cuts through its greasiness, creating a light sensation. Fruity, perfume notes from the Condrieu create adequate complexity in the pairing. In addition to the flavors in this pairing, the mouthfeel is also satisfying as the medium-bodied weight of the wine matches the delicate texture of the dumpling’s skin.

So the next time you celebrate a special occasion, try this special pairing. You’ll be in for a treat.

 

More wine pairings are available here (examples of pairings with French wines: Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

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BOATING China magazine – Fish and wine pairings

Nicolas Rebut, The French Cellar sommelier, giving fish and wine pairing advice. Wine + Food = 3. Yummy!

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What to drink with the “galette des rois” King’s Cake?

galetterois

We have spotted a few King’s Cake in French bakeries in Singapore, what wines can be paired with?

A bit of history first

In the beginning of January, French bakeries are filled with a special cake: la galette. Much more than just a cake, this pastry is a beloved tradition that traces its roots back to the Roman Empire.

The tradition of Tirer les rois that is to say to “Find the King” at the beginning of the New Year has survived the fall of the Roman Empire, the Middle Age and the French Revolution. Why so? Is it the great taste of the pastry, the change of roles for one day, the significance of this event, the satisfaction of finding the lucky charm, la fève? Everyone has their own interpretation, from the frangipane lovers to the youngest child at the table that has the right to decide for who is the next slice to the lucky charm collectors, everyone has his reason to love this tradition.

The Galette des Rois is a way for French people to celebrate the Epiphany, the arrival of the Three Wise men (Magi). Every year, on January 6th, people gather pour tirer les rois, to find the kings. The traditional galette is cut in a very specific number of slices: one slice for each person sitting at the table plus one. The extra slice is symbolic for the first poor person passing by.

The youngest person in the room goes under the table, and announces who gets the next slice. The youngest person is said to be the most innocent one and therefore fair in the distribution of the slices. Such an importance is given to the distribution because of the lucky charm, la fève, hidden in the galette. Initially, the lucky charm was a bean but it has since evolved and was replaced at the end of the XIXth century by porcelain trinkets, and today porcelain or plastic trinkets.

Wine pairings

Choose it lightly topped with a thin layer of frangipane not too sweet if possible.

The choice of wines is vast such as sparklings (Champagne, Crémant), light sweet wines from Loire Valley (Montlouis, Vouvray), Alsace (Gewurztraminer), or Sauternes.

Bon appetit!

feve2

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

More wine pairings are available here (examples of pairings with French wines: Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

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Wine Pairing: Duck Confit with Wine

confitwine

If you are looking for an indulgent French dish, try the duck confit.

 The duck confit is a popular dish in French restaurants.

‘Confit’ is a traditional method of cooking that originated from the South-West of France. In essence, the confit cooking method is slow cooking a certain food in fat. For the duck confit, the cut of meat used is a generally a fatter cut of meat either from a duck’s leg or thigh.

The dish is prepared before cooking by rubbing salt, garlic, and herbs into the duck leg and refrigerated for a day. Once ready for cooking, the duck leg is then poached in fat for 4 to 8 hours. After it is poached, the surface of the duck leg is then lightly fried to a crispy finish. The resulting dish is a rich and flavourful piece of meat.

If you are thinking of what wine to pair with this dish, you can choose a more tannic one. The fat and protein in the duck leg ‘softens’ the tannins in the wine.

We’ve specifically chosen the a wine from Cahors. It also originates from the South-West of France, exactly where the confit technique was born. You can expect an authentic experience since both wine and cooking technique are from the same region.

Cahors is a wine region well-known for producing wines with the Malbec grape. This wine has 90% Malbec in its blend and is certified organic. Its bold, powerful nose with aromas of blackcurrant, vanilla, and mushrooms matches the fragrance of the duck confit. The. The oak notes from this wine go well with the browned surface of the duck confit.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

More wine pairings are available here (examples of pairings with French wines: Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

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Wine Pairing: Oyster with Wine

oysterwine

Oysters are a true indulgent food.

In fact, Casanova, the 18th century king of romance, is said to have eaten 50 oysters a day – for breakfast!

Chablis and oyster is a delightful pairing. Chablis is an interesting place. It is situated in northern Burgundy, and has a very different style to conventional Burgundian whites.

Though it is 100% chardonnay like the other white wines in Burgundy, This is because of its ‘terroir’, as its soil and climate lets the wine express more minerality. However, it does retain that lean, zesty, lively kick that you get with white wines.

Coat your palate with this white wine while eating the oysters. Interestingly, it makes the oysters taste less saline, and more creamy.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

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Wine Pairing: Foie gras

foiegras

 

In France two regions fight for making the best Foies gras: the South-West with duck livers and Alsace with goose livers. Anyway, come the end of the year, they’re both delightfully eaten in many different ways:  spread on a toasted ginger bread, raw with a pinch of salt and onion jam or simply paned.

 

Christmas season is the period of the year when you enjoy the celebrations with your family and friends. It’s all about sharing. And eating. Particularly in France where the lunch times can go for hours.

So if a French family invites you during that time there is almost 100% chance that you’ll be served foie gras. You need to be prepared and know what wine you can bring.

Below are some simple tips to easily pair this national dish with panache!

 

Think of the texture

The Foie gras has a very smooth and rich texture. It can overwhelm the mouth with a lasting flavor and a slight natural sweetness. You should choose the wine to counter balance the powerful taste of the fat liver.

That’s why the wine should have fresh aromatic notes, in opposition with the richness of the Foie gras, and have a strong fruity taste, to go along with the natural sweetness of the liver.

 

Think of the service order

You can have a glimpse at our last article about the wine service order, but you probably already know that dessert wines should go for… desserts. So the usual association of Foie gras with dessert wines is not always the best match in terms of food order. It’s like having a chocolate bar just before a salad.

Yet, the pairing is so good that if you really want to go for it, you can think of having the Foie gras and the dessert wine just before the desserts.

 

Go for…

The classic pairings are done usually with Sauternes, Monbazillac or Jurancon. Those white sweet wines should absolutely be drunk old. As just said before, too young those white sweet wines are too sugary but over time the natural sweetness fades while the acidity stays fresh.

If you want suitable pairings for starters, we would rather go for off-dry white wines, Champagne or Pinot gris and Riesling from Alsace (late harvest are even better).

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

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Tasting good wines, discovering nice pairings, networking, … No need to be an expert to enjoy wines! We wait for you at our next event!

 

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Wine Pairing: Escargots (Snails)

Snails are slow. But with a maximum speed of 4 meters per hour they colonize the entire planet.

Cavemen’s first delicatessen, the snails were eaten as dessert in Rome era in France and steamed or grilled during the Middle Age times. In 1814, Talleyrand served escargots for the Russian tsar Alexander 1st during a famous fest given in his honor. Since then, they are part of the French traditional dishes.

Every year, the Froggies consume more than 40,000 tons of snails. Maybe it’s time to change their nickname.

 

The connoisseurs today crave for the “petit-gris” from Burgundy. The region is even exporter of this little animal, that can travel as far as Indonesia, to satisfy the clients around the world.

 

The famous recipe is to prepare snails with garlic and butter. The texture is for sure original, the finish lasting and the taste slightly bitter. To balance with that heavy dish you should go for a white wine or a young fruity red wine. In any case the wine should express a lot of freshness!

 

Think of the region for a good pairing: Burgundy first!  You can’t go wrong with a Chardonnay for your buttery escargots. If you try the lemon sauce escargot, you’d rather go for a Sauvignon blanc or an unoaked Chardonnay. 

 

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

Join our Next Wine Tasting Event

Check out our list of upcoming wine tasting events. Selected in France by our 3-star Michelin sommelier, The French Cellar events let you discover exclusive French wines.

Tasting good wines, discovering nice pairings, networking, … No need to be an expert to enjoy wines! We wait for you at our next event!

 

www.TheFrenchCellar.sg Your Sommelier at Home

Two nice bottles of French wines delivered at your doorstep every month with our sommelier’s tasting guide.

3-star Michelin sommelier selection, 100% quality guarantee


Wine Pairing: The impossible matches, The Wine Killers

 

winfood

Artichoke: The sweet talker

Artichokes change the taste and could make almost any dry wines appear sweet.

For those who are crazy about science and fancy words, a molecule called cynarin causes the sweetening effect of artichoke.

To counter this, make sure to cook it with salt: add bacon! And drink it with a dry wine.

 

Asparagus: Metallica

Asparagus contain sulfur and that will transform any wine into a piece of metal. No one likes to lick a piece of copper or iron.

Never drink wine with steamed asparagus. Hollandaise sauce can be a good option and pair it with a grassy aromatic wine.

 

Vinaigrette: A cup of acid

Vinaigrette is more acidic than any wine and turns them into vinegar.

Our best recommendation would be to avoid drinking wine with vinaigrette or flush your mouth with water before. Use sweeter vinegar and add more oil to your recipe to counter the acid effect.

 

As with any tricky ingredients, it really depends on the recipe, on how much you put and on how you prepare them. Use them raw or just steamed and you’re going against the wall.

However, find simple solutions and there is no reason to exclude them. Some recipes can have great wine and food pairing with artichoke or asparagus. Just be warned that it can go very wrong if you do not do it the right way.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

Join our Next Wine Tasting Event

Check out our list of upcoming wine tasting events. Selected in France by our 3-star Michelin sommelier, The French Cellar events let you discover exclusive French wines.

Tasting good wines, discovering nice pairings, networking, … No need to be an expert to enjoy wines! We wait for you at our next event!

 

www.TheFrenchCellar.sg Your Sommelier at Home

Two nice bottles of French wines delivered at your doorstep every month with our sommelier’s tasting guide.

3-star Michelin sommelier selection, 100% quality guarantee


Wine Pairing: Chocolate

winechocol

Boosting morale and full of antioxidants, you can find all the excuses to get a chocolate.

The cocoa beans and the grapes have a lot in common and the pairing can be a delicate experience; if you know what you’re doing…

 

More than a piece of chocolate? Avoid sweet wines with chocolate pastries

It is usual to pair chocolate and sweet wines. Thanks to their natural sweet taste, those wines are delightful with a small piece of chocolate.

The problem is that it is often to heavy if you cannot stop to one piece… Pair a sweet wine with a fine chocolate cake and you could end up spoiling both of them: the sugar of the wine and the fat of the cocoa would be too heavy.

 

Go off the road and go for red wines!

Like the grape skin, the cocoa beans are rich in tannins! The bitterness of a dark chocolate can recall the taste of a great red wine. So why not try combining those two natural ingredients!

One simple rule: The darker the chocolate is the richer in tannin the red wine must be. In that case go for a red wine from South-West of France, where the sun shines! Try a Chateauneuf-du-Pape or a Bandol for instance.

If you go for a dessert with fruit and chocolate, try to pair it with a red wine with a fruity taste like the wines from the Languedoc region.

 

Sparkling or white wines for milky chocolate based desserts

If you’re not a big fan of dark chocolate, you can still pair your dessert with white or sparkling wines. Wines from Alsace region, like Riesling, Gewurztraminer or Pinot Gris are ideal for that!

For a brownie or a moelleux, try sparkling wines! Slightly sweet and airy, they are more suitable to highlight the taste of cocoa beans, and not the fat. Champagne in another hand is too acidic for a good pairing with chocolate.

 

Simple rules for the ultimate chocolate/wine experience

To get the best of the culinary experience, we recommend that you try both chocolate and wine at the same time. A bit of both to have a mouthful of balance flavors. The wine should be just a trait to strengthen the chocolate flavors.

Chocolate ice creams are not to be paired with wine. The milk makes it impossible to have a good pairing: try to have your ice cream with an espresso or a spirit instead.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

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Cheese & Wine Pairings

mapcheese

France has more than 300 different cheeses, with particular cheeses in every region.

Former French President Charles de Gaulle was famously quoted as saying “how can you govern a country which has two hundred and forty-six varieties of cheese?

 

Examples of Cow Cheeses pairings

Beaufort & Chablis

Brie de Meaux & Champagne, Bordeaux red or Burgundy red

Camembert & Bordeaux red or Beaujolais

Chaource & Champagne, Sancerre or Chablis

Comté & Sancerre, Beaujolais or Vin Jaune (Jura)

Coulommiers & Bordeaux, Rhone or Languedoc red

Epoisses & Burgundy white

Livarot & Bordeaux red (Pomerol)

Munster & Gewürztraminer or Chateauneuf-du-Pape

Pont l’Eveque & Bordeaux red (Pomerol, Saint-Emilion)

Saint Marcellin & Châteauneuf du Pape

Saint Nectaire & Beaujolais

Tomme de Savoie & Crozes Hermitage or Savoie white

cheese

Examples of Sheep Cheeses pairings

Ossau-Iraty & Bordeaux white

Roquefort & Sauternes

Examples of Goat Cheeses pairings

Goat – Chabichou – Crottin de Chavignonol & Sancerre or Pouilly-Fumé

Examples of Blue Cheeses pairings

Bleu d’Auvergne & Sauternes

 Fourme d’Ambert & Sauternes, Crozes Hermitage or Saumur Champigny

 

cheesepairings

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Wine Pairing: Fast food, Fine wines

fastfood

“Nothing beats two cheeseburgers with secret sauce. Goes great with this ’45 Lafite.”

 

The famous scene in Kingsman made it possible to think again about the crazy pairing between fast food (home-made!) and fine wine.

Drop your usual soda! Here is our selection of wines to enjoy with your favorite hamburgers!

 

A little bit of History…

The German immigrants imported the Hamburger from Hamburg in the late 19th century. The cheeseburger is an evolution of the traditional recipe thanks to a young chef from California who had this crazy idea to add cheese on the meat between the two buns. Ten years later in 1935, the cheeseburger became a trademark.

 

The first pairing rule: the white wines are unsuited

The principal ingredient for a good Hamburger is obviously the meat. So you shall avoid pairing it any white wines. The lack of tannins would provide enough support to the sweetness of the ketchup sauce or even the bitterness of the pickles.

 

Go for the simple yet rich red wines

The Hamburgers are made to eat simple. So you should choose the red wine. Simple.

A young wine from south of France rich in tannins with a fine density would be great.

Round and smooth, fruity and spicy taste, a nice Bordeaux has what it takes to pair your hamburger.

 

Some examples of “cépages” you can look for

  • Grenache for its flavors of black cherry and tobacco

  • Syrah for its spicy flavors of black current and liquorice

  • Mourvèdre for its flavors of blackberries and blueberries tainted with leather

  • Cabernet-sauvignon for its flavors of black currant and cedar wood

 

Final note: Drinking wine could help burning more fat…

American scientists found out that Muscadine grapes could help managed obesity of people having metabolic disorder (like the fatty liver disease).

Red wine has indeed a lot of health benefits and that late discovery could make it your best companion for your next fast food delight!

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More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)

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Wine Pairing: Hotpot with Wine

japanesehotpot

Japanese Hotpot with a lovely and rare wine from Savoie

 

Japanese Hotpot, aka Shabu Shabu, is becoming increasingly popular in Singapore. Its broth is nourishing yet light, giving center stage to high quality ingredients. The main stars of the Shabu Shabu are the meat, which is usually beef and pork, Japanese mushrooms and other vegetables.

What could go well with this deliciously flavorful and nurturing hotpot?

The Allobroges Cuvée Schiste, Domaine des Ardoisières, 2012 made of local grapes Jacquere and Roussanne does not overpower the Shabu Shabu and does well to maintain its the nourishing feel. The notes of pineapple, apricots, toast and mineral can put you in a great mood when enjoying the meal.

This white wine is from Savoie, which is a region rarely quoted. Its terroir with vines planted at high altitude (400m) creates a good environment for an outstanding wine.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

More wine pairings are available here (examples of pairings with French wines: Duck confit, Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck, Roast Lamb…)
 

The French Cellar WineMag: click here to read more articles, terms, tips and advice!

 

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Wine Pairing: Pad Thai with Wine

padthai

You can choose a great wine to accompany this dish.

 

Pad Thai and Gewurztraminer make a very savory pairing.

Pad Thai has been a favourite Thai food in Singapore for a long time. This dish features a stir-fry of shrimp, vegetable, herbs, and thick rice noodles. Its a perfect mix of fresh produce from land and sea. Chilli sauce or flakes may be added as well to give the dish that extra ‘kick’. The whole mix is then given a peanut garnish. The end result is a wonderfully flavorful and complex dish.

You can choose a great wine to accompany this dish. Because of the Pad Thai’s rich textures, a pairing wine should have a medium to heavy body. Given that this dish can be aggressive on the palate, you can choose a wine that is of medium to high intensity. A chilled white wine will help you defuse some of the spiciness from the Pad Thai.

Our preference is an aromatic Alsace white wine made of the Gewurztraminer grape. This is a medium bodied wine with high acidity. The acidity is good for cutting through the richness and complexity of the dish. The wine has fruity aromas of pear, lychee and pineapple. The fruitiness goes well with the spiciness of the dish. It helps calm the spicy sensations on your tongue. The fruitiness also goes well with the saltiness from the fish sauce in the dish.

All these qualities make Gewurztraminer a suitable pairing wine for the spicy Pad Thai.

More wine pairings are available here (examples of pairings with French wines: Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck)

 

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Wine Pairing: Steak with Wine

wine_pairing_steak

 Steak with wine is a very classic pairing.

 

It’s a food and wine match that’s always enjoyable.

Beef is a bold and flavorful meat. Have the steak cooked to medium rare to seal in the tenderness and flavour whilst keeping the steak moist.

In order to have a good pairing, you need to choose a wine with strong and bold flavors. The wine chosen can even have a high level of tannins. This is because the protein and fat in meat can help ‘soften’ the tannins in a wine.

A full-bodied and bold wine, Bordeaux or Rhone, will do well here.

The specific wine that we have chosen for this pairing is the a red wine from Rhone. The Vacqueyras Clos des Cazaux 2012 brings aromas of red fruits, spices and empyreumatic notes.

The wine does well to amplify the flavors from the meat. It tannins are delicate, making it easy to drink.

A nice alternative is to pair it with a beautiful Corsica island wine, made of Nielluccio Clos Lucciardi, Corsica, 2012. Especially with a barbecue grilled beef steak, yummy!

More wine pairings are available here (examples of pairings with French wines: Seafood Laksa, Sushi, Singaporean Chicken Rice, Peking Duck)


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Wine Pairing: Baked Salmon with Wine

salmonpairing

Baked salmon is delicious with wine.

Salmon is a fish with health benefits for both your brain and heart.

It helps that it is delicious to eat as well. Its succulent meat has strong flavors and a delicate texture. When baked with herbs and sprinkled with a dash of lemon juice, it tastes fresh and zesty.

As salmon is a fish with stronger flavors compared to a normal white-fleshed fish, we recommend venturing away from the conventional ‘white wine with fish’ pairing. Today, we look at pairing a red wine with the salmon.

How the salmon is cooked will determine the suitable red wine pairing. If the salmon is grilled or seared, a red wine with heavier weight like from Rhone Valley or Languedoc would work well. However, in this case we are looking at a baked salmon. So, the red wine pairing that we recommend is of a lighter weight.

You can try pairing the baked salmon with a Pinot Noir from Alsace. The SAINT HIPPOLYTE SILBERGRUB, DOMAINE FRANÇOIS BLÉGER, 2011 fits this description well. It’s fruity body provides an interesting complement to the salmon. The wine’s freshness and acidity helps bring excitement to the dish. Further, the additional aromas of pepper and vanilla make it a savory pairing.

If you are willing to try something different, you can choose to pair the salmon with a Rose wine. The CHÂTEAU SIMONE ROSÉ, PALETTE, 2013 will do just that. It’s fruity and minty body adds interesting layers of flavor to the salmon.

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

More wine pairings are available here (examples of pairings with French wines: Seafood Laksa, Sushi, Singaporean Chicken Rice, Peking Duck)
 

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Wine Pairings: Roasted Turkey with Wine

turkeywine

Turkey with wine proves to be a homely meal (even for Asians)

Who says roasted turkey has to wait till Christmas.

Turkey meat is delicious and flavorful. Its skin is fragrant when finished to perfection in the oven. Given the serving size, its generous portions can feed an entire family comfortably.

There’s something about homely feeling one gets when eating roasted turkey. Maybe its the warm meat and stories shared when it’s eaten with the family. It is no wonder that Westerners enjoy this dish with their families during their most important gathering of the year: Christmas dinner.

Because turkey meat has a medium to high flavor intensity, a good red wine with similar intensity would be suitable. This red wine should also have some acidity to bring life to the lean parts of the meat. The acidity will also help cut through the fat of the turkey.

Also, a wine with a medium level of fruitiness would complement the earthiness of the turkey well.

The Clos Venturi, Corsica, 2010 is a suitable wine for the job. This wine is from Corsica, an island off the south of France. It’s warmer climate allows for ripe, fruity grapes at harvest.

Its notes of blackcurrant and blueberry wraps around the turkey just nicely, giving the whole pairing a nice level of freshness.

If you are interested to learn more, the Clos Venturi, Corsica, 2010, can be found in our wine shop.

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Wine Pairing: Seafood Laksa with Jura White Wine

laksa

The seafood Laksa is a bold dish that can light up your palate. The curry broth is mixed with coconut milk and coriander, making the broth sweet and spicy. The richness of this broth is then balanced out with rice noodles. Prawns and cockles are added to enhance the overall flavor of the dish.

Since Laksa is a bold dish, you would want to match it with a wine that medium bodied white wine. Here, pairing with a medium-bodied white wine would do just fine.

The Cotes Du Jura Blanc, Domaine Rolet, 2010 pairs with the Laksa just nicely. Jura is a region on the east side of France, sandwiched in between Burgundy and Switzerland. This wine is made from 100% Chardonnay, and its medium acidity adds life to its medium-bodied weight.

The fruity tones from the wine complement the seafood in the laksa. Its acidity brings out the flavor of both the wine and the prawns. The minerality in the wine then follows up and relieves you from the spiciness of the Laksa.

If you are an adventurous food and wine person, try pairing the laksa with a Rose wine. The floral aromas of the Rose wine complement the spices in the laksa in an interesting way. Its notes of notes of red berries and apricots can freshen up the laksa dish. Its medium-bodied weight does not get overwhelmed by the Laksa’s broth, and when served chilled, it can relieve some of the spiciness from the broth.

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Wine Pairing: Roast Lamb with Wine

roasted_lamb

Red meat with red wine, the ultimate indulgence.

 

Lamb is a red meat that’s commonly paired with wine. If you are tired of having beef steak, switching to lamb is the natural thing to do.

Its flavorful meat is fragrant when roasted with herbs and does not need much seasoning. If slow roasted to the right point, it falls off the bone without much effort. Lamb is like beef steak in that its texture is tender and juicy.

Cuts of lamb that go well roasted are the rack of lamb and leg of lamb. These pieces have bones that give flavor and nutrients to the meat.

The specific pairing we chose is roasted lamb with a medium intensity Burgundy Pinot Noir. The Pinot Noir provides an earthy, intense pairing to the lamb. The acidity also cuts through any fat in the meat and livens up the dish.

A medium intensity Pinot Noir is be strong enough to shine and yet not overpower the roast lamb.

If you are looking to try a Burgundy Pinot Noir with your roast lamb, you can head over to our wine shop and try the Pernand-Vergelesses 1er Cru Les Fichots, Domaine Rossignol, 2007. 

Wine novice or interested in discovering wines you do not have access to?  Every month receive two bottles of exclusive French wines at home with our sommelier’s tasting guide. Find out more

 

More wine pairings are available here (examples of pairings with French wines: Pad Thai, Seafood Laksa, Beef Steak, Sushi, Singaporean Chicken Rice, Peking Duck…)

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Wine Pairing: Sushi with Wine

sushiwine

 

Wine and sushi – the delightful combination from both land and sea.

Sushi is a great food to eat regardless of the time of day.

Because sushi is a light food, it be can eaten for brunch, lunch, or for dinner. Each piece of sushi has a small slice of fish which is balanced out with a bit of sticky rice. Not only does this create interesting flavors in the mouth, it gives interesting textures as well. It is no wonder that this highly nutritious dish has become a staple food for the Japanese.

The raw fish in sushi connects you to the ocean, while the rice connects you to the land. Another element that connects you to the land and goes great with the dish is wine.

Because the flavors of sushi can range from light to medium intensity, we recommend a light, white wine to go with the dish. The acidity from the white will create a nice refreshing sensation when pairing it with the sushi.

For an even more interesting pairing, you can try to pair a Rosé wine with your sushi. The freshness and fruitiness of the Rose wine can create an interesting companion to the sushi. The Côtes de Provence Cuvée La Moure, Domaine de Jale, 2013 is a Rosé wine that does that beautifully.

The fruity notes of red berries and apricots complement the meal well. The medium-bodied weight of the wine wraps around the fish and sushi just nicely, allowing the meal to slide into your mouth. Not to mention it’s good for helping you digest the dish as well.

If you are interested to learn more, details of the The Côtes de Provence Cuvée La Moure, Domaine de Jale, 2013 can be found in our wine shop.

 

More wine pairings are available here

 

 

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Wine Pairing: Burgundy Pinot Noir with Peking Duck

pekingduck

Revive your senses with this majestic pairing

The Lunar New Year celebrations may largely be over, but your enjoyment of good food and drink can still continue.

If you still wish to continue with the lunar new year theme, Peking duck is a good choice. Its delicious skin, roasted and browned to a crispy finish, carries amazing flavors. Its succulent and tender meat, make it a very savoury dish to enjoy when you sink your teeth in.

The roasted duck fat is juicy and melts in your mouth. It is usually served with an earthy Hoisin sauce, and thin Mandarin “pancake”. It is indeed a very special occasion when a Peking duck is served for a meal.

Now, what kind of wine can match up to such a majestic dish?

A good clue is something to balance out the richness of the duck. The fresh acidity of a Burgundy Pinot Noir will help to cut through this richness. Its fruity, earthy notes match the Peking duck really well and they work together to give this pairing beautiful layers of complexity. Ideally, choose a wine from Cote de Nuits, the most prestigious Burgundy area.

 

Our sommelier’s selection of Burgundy wines available here including this exceptional Chambertin Clos de Bèze, Domaine Pierre Gelin, 2009 .“A sought-after estate with their wines present the best fine-dining restaurants in the world. Ony 1800 Chambertin Clos de Bèze bottles are produced, we are lucky to have it on The French Cellar. A wine of great class!” says our sommelier.

 

Find out more articles about wine and food pairing here

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Which wine with lobster?

winelobster

 

Expressive white wines, with a good minerality and freshness to pair with lobster meat. Ideally A vintage from 5/7 years at least.

– Quincy, Montlouis, Vouvray, Muscadet (Loire)

– Chablis, Rully, Montagny, Mercurey, Mâcon (Bourgogne)

– Hermitage, Condrieu (Rhône nord)

– Picpoul de Pinet, Limoux (Languedoc-Roussillon)

– Gaillac, Irouleguy (South-West)

 Find out which wines from The French Cellar to pair with lobster

 


Pairing Asian dishes and French wines

Our 3-star Michelin sommelier Nicolas Rebut is an expert when it comes to pairing French wine and Asian cuisine, having written  – together with Japanese national Chihiro Masui – the wine-pairing guide and bestseller: “Une affaire de gout”.

After focusing on Singapore dishes, discover some of his recent suggestions below for dishes from all over Asia:

PrefertYakitori1) Beef Yakitori and Châteauneuf du Pape, Domaine de Saint-Préfert, 2011

A Japanese favorite, Beef Yakitori is grilled over charcoal with a dressing made up of mirin (rice wine), sake, soy sauce and sugar. Try it with our characterful and well-balanced Châteauneuf du Pape.

Wine link

 

Ermitage-duck2) Peking duck and Ermitage, Domaine Philippe et Vincent Jaboulet, 2010

This prized Chinese dish has been prepared since the imperial era. It will marry well with our intense and precise Ermitage wine, made of 100% Syrah, with macerated red fruits aroma and velvety tannins that will digest duck fats and yet remain subtle.

Wine link

JuraShrimp3) Shrimp Lo Mein and Côtes du Jura Blanc, Domaine Rolet, 2010

A variation of the Wanton noodles, Lo Mein is a classic dish of the Chinese cuisine. Shrimp Lo Mein will marry well with the mineral and floral structure of our Côtes du Jura Blanc made of 100% Chardonnay.

Wine link

 

SaumurGinger4) Thai ginger chicken and Saumur Clos du Tue Loup, Château de Brézé, 2010

Our Samur Clos du Tue Loup from Loire Valley is made of 100% Cabernet Franc with very expressive red fruits notes. Its intensity and freshness will be a good match for the equally intense Thai ginger chicken.

Wine Link

 

CaramelMarquis5) Vietnamese Caramel pork ribs and Clos du Marquis, Château Leoville Las Cases, Saint-Julien, 2002

Try a Bordeaux red wine from Saint-Julien appellation to bring out the juiciness in your caramel pork ribs. The bold aromas of black fruits from the wine will complement perfectly the sweet and smoky flavours of the ribs.

Wine link

 

CharKwayMachorre6) Char Kway Teow and Château Machorre Cuvée La Villa, 2010

The sticky-sweet savoury Char Kway Teow can be found at any hawker centres in Singapore. Next time, bring along a bottle of Château Machorre Cuvée La Villa, an hidden gem from Bordeaux, to accompany it.

Wine link

 

TonkatsuPommard7) Tonkatsu and Pommard Vignots, Domaine Demougeot, 2005

Pair the popular Japanese Tonkatsu with this very nice Pommard. A deep and dense wine with melted tannins.

Wine link

 

 

GuLaoTertre8) Gu Lao Rou / Sweet and sour pineapple pork and Les Hauts du Tertre, Margaux, 2004

Sweet and sour pineapple pork is a signature dish from Chinese Cantonese cuisine. Nicolas recommends to pair it with our powerful Hauts du Tertre, Margaux 2004 and its aromas of macerated fruits and tobacco.

Wine link

 

EstrambordsOnionBeef9) Stir-fried Beef with Spring Onion and Cairanne Les Estrambords, Domaine Marcel Richaud, 2011

A powerful wine is necessary to balance the strong aromas of spring onions of this dish. Pair it with our generous and well-balanced Cairanne Les Estrambords from Rhone Valley.

Wine Link

 

MalarcticShrimp10) Sweet and sour shrimps and Château Malartic-Lagravière, Pessac-Léognan Grand Cru Classé, 2008

This splendid white Pessac-Leognan is a delight with any seafood dish. Try it with sweet and sour shrimps, which will pair well with the white fruits aromas of the wine.

 Wine link

 

Bon appétit !


Pairing Singaporean dishes and French wines: 10 suggestions

Singapore has a rich culinary heritage, with different cultural influences and a wide array of flavors and ingredients. Pairing local dishes and French wines can therefore be challenging.

Play it safe and follow the 10 original pairing recommendations of classic Singaporean dishes and French wines by our 3-star sommelier:

 

1PaloumeyBKT

1. Bak Kut Teh & Ailes de Paloumey, Bordeaux Haut-Medoc, 2009

Bak Kut Teh – the traditional broth of pork ribs, herbs and spices – is one of top must-try dishes in Singapore. Pair it with this elegant, well-balanced Bordeaux Red from Haut-Medoc, with nice aromas of red and black fruits such as raspberry and blackberry, a blend dominated by Merlot.

Wine link 

 

2CairanneChiliC

2. Chili Crab & Cairanne, Domaine Marcel Richaud 2012 (Rhone Valley)

Another national signature, Chili Crab is created with a base of chilli and tomato sauces, mixing sweet and spicy flavours in a rich gravy. Nicolas recommends to pair it with our very aromatic and powerful Cairanne from Rhone Valley.

 Wine link

 

3FlorinYTF3. Yong Tau Foo & Chateau Saint Florin, Bordeaux, 2013

A delightful Bordeaux white, round and fruity, to complement the diverse ingredients of the healthy Yong Tau Foo.

Wine link 

 

 

4AyamGevrey4. Ayam Buah Keluak & Gevrey Chambertin Mes Favorites Vieilles Vignes, Domaine Burguet, 2008 (Burgundy)

Pair the Peranakan spicy chicken and black nuts with this rich wine from Gevrey Chambertin – one of the best appellations of Burgundy (100% Pinot Noir) – with a good balance and intense red fruits aromas.

Wine link

 

5ChablisLaksa

5. Laksa & Chablis Premier Cru Fourchaume, Domaine Christophe, 2012 (Burgundy)

The spicy coconut-based soup will pair well with the aromas of this beautiful Chablis 1er Cru: citrus, white fruits and flowers such as acacia.

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6MareleCM

6. Beef Massaman Curry  & La Marele, Domaine La Marele, 2008 (Languedoc)

An intense yet smooth red wine from Languedoc, with round tannins to face the strong flavors of the Beef Massaman Curry.

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7CondrieuDumplings7. Pork and shrimp dumplings & Condrieu Les Grandes Chaillés, Domaine Du Monteillet, 2012 (Rhone Valley)

Enjoy your pork and shrimp dumplings with this lovely Condrieu from Rhone Valley, with yellow fruits aromas, mineral, fresh, long and persistent.

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8DuckGevrey8. Roasted duck & Gevrey Chambertin Premier Cru La Petite Chapelle, Domaine Marchand-Grillot, 2010 (Burgundy)

The Cantonese style Roasted duck with its crispy skin will pair well with this silky Chevrey Chambertin and its multiple aromas: candied cherries, raspberry, white pepper, vanilla and licorice.

 Wine link

 

9NertheMurt9. Chicken Murtabak & Chateau La Nerthe Cuvee Des Cadettes, Chateauneuf du Pape, 2003 (Rhone Valley)

Try pairing your Chicken Murtabak with this excellent Chateauneuf du Pape, round, harmonious, intense!

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10PulignyFish10. Fish head curry & Puligny Montrachet Premier Cru Folatieres, Domaine Bonin, 2010 (Burgundy)

A superb Puligny Montrachet with a fruity and fresh palate and notes of yellow fruits and toast (100% Chardonnay) recommended by Nicolas to pair with the famous red snapper curry dish.

 Wine link

 

Bon appétit!