Wines of the Month in Hanoi-Caliterra

caliterraFrom the Caliterra vineyard this Reserva Sauvignon Blanc is a high quality wine that reflects the nature of its terroir and fruit. It has a beautiful pale greenish yellow hue and a very bright Sauvignon Blanc. The nose is intensely aromatic, highlighting its great freshness and aromas of tropical fruits, mango and passion fruit. Also it stands for its citrus and mineral notes, and some hints of green pepper and tomato leaves. In the mouth it shows a pleasant acidity and a citrus feeling that make it an easy white wine to harmonize dishes. A modern and elegant wine which reflects the particular characteristics of the terroir. This is a distinctive and flavorful wine to be enjoyed on any occasion.

Vintage 2015: Gold Medal International Wine Challenge

Province: Casablanca Valley Chile

Variety: 100% Sauvignon Blanc

Food Pairing: Refreshingly herbal and grassy with some bright lime notes, it’s terrific for an aperitif or companion to European cuisine: fish, salads, seafood and shellfish. It pairs well with Spicy Vietnamese dishes & sauces too, like nuoc mam, it goes well with the spiciness of nuoc cham, with the sweetness of  shrimp and Banh Mi fillings and most dishes harmonise well with this wine which balances the palate perfectly.

14063739_1075130605868034_7723722721499363696_nThis is Wine of the month here in Hanoi at Jafa, an International restaurant in Tay Ho. They have a range of exquisite Vietnamese dishes such as: MUC BAO MIA, Minced pork and calamari formed around sugarcane skewers, grilled and served with sweet chilli sauce. Ideal as an appetizer. GOI BUOI TOM, A light, fragrant, hot, sweet and sour salad, with prawns, pomelo, chilli, mint, coriander, peanuts and MY VAN THAN, Home made pork & shrimp wontons, tender BBQ pork slices, prawns, quail egg, chives, herbs & egg noodles in a flavoursome broth. Beautifully cooked European cuisine: Fish dishes such as fresh Salmon in a creamy Mustard sauce with green beans and Garlic potatoes, or Salmon with Lemon Tarragon, Butter sauce, served with broccoli and potatoes & parsnip cakes. Braised Beef cheek, Claypot Cottage Pie and South East Asian dishes like Chicken and Prawn Laksa from Malaysia… and much more, Check out their facebook page

You can also find this wine at DaLoc Wine shops for more info visit their Facebook page DaLoc Wines.wom-jafa-8-2016-op-1

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Wines of the month in Hanoi

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Ruffino Chianti: Chianti DOCG occupies a special place in the heart and history of Ruffino. When Ilario and Leopoldo Ruffino founded the winery in 1877, the first wine they produced was a Chianti. In keeping with tradition, Chianti DOCG features a distinct Florentine bottle reminiscent of the fiasco, the straw-dressed flask in which Chianti was originally bottled. Known as a Tuscan red: 70% Sangiovese, blended with varietals Cabernet Sauvignon and Merlot.

Tasting Notes: This medium-bodied, well-balanced wine is approachable and aromatic, with classic Chianti aromas of violet and wonderful cherry fruit flavors. It finishes with spicy hints of wild cherry and hazelnut. It retains these fresh and fruity flavors since it receives no wood ageing.

ACCLAIM
Best Buy – 2011 Vintage
World Value Wine Challenge

Gold Medal – 2011 Vintage
Sommelier Challenge

Food Pairing: Pair this Chianti DOCG with a variety of traditional Italian dishes like ravioli and tomato-based pasta sauces, such as the Tuscan slow-simmered Ragù. Pizza is another favorite pairing especially the Margherita and a personal favourite meat pairing is Bistecca alla Fiorentina and beef carpaccio. Cheeses such as Mozzarella, Parmesan Reggiano, Pecorino and Ricotta will be simply perfect. Its brightness and acidity also makes it a great companion for some Vietnamese cuisine such as the strong salty meat dishes and spicy pork dishes that are heavy on the garlic.

This wine is Imported by DaLoc wines and you can find this wine in Hanoi’s finest restaurants and as Wine of the month at Il mediterraneo restaurant in Hanoi. A great wine that you can really enjoy with great Italian food.

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Sucklin Sundays at The Fat Pig

Enjoy a 20 hour slow smoked sucklin’ pig and side dishes with a free pasteur street beer or a chilled glass of Gris d’Ardèche rose on our stunning terrace overlooking the lake.13342997_1081726788555964_1518699404797388158_n

Sit back, cool down and enjoy our favourite day of the week with mouth watering food, cold beer and relaxing beats every Sunday at The Fat Pig.

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At 74 Quang An Tay Ho Hanoi:       A delightful bar & grill, on Sundays offering a special event With Da Loc Wines, not just delicious food but a special offer on Pasteur Street Craft Beer and Gris d’Ardèche – Grenache – Rose Wine… Plus Great Music and Great Atmosphere… images

THE FAT PIG – CON HEO BEO

Wine with Vietnamese cuisine

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Many people do not associate Vietnamese food with wine but think again. First what makes Vietnamese food special? It’s those fragrant elements which play an important role in just about every dish in the Vietnamese cuisine canon. Each dish could really have its own bottled fragrance. L’eau de Pho would be redolent of mint, cilantro, lemongrass, garlic, star anise, and ginger, with long-simmered beef bones, tear-inducing chilies, and the essential drops of fish sauce. If you are thinking of Vietnamese food for dinner be adventurous and order at least half a dozen different dishes and share with friends over a selection of wine. Now what would be the perfect wine to pair with these fragrant dishes?

Chopstic_wineThe range of flavors from spicy to sweet, to salty then sour variations within each bite can make pairing even more confusing. White wines, in general pair well, but dry Rieslings, dry Gewurztraminer, dry Rosés, many Viogniers, and Champagne (or Sparkling Whites or Rosés not from Champagne) are best because these wines tend to have a crisp, brightness, as well as a touch of sweetness that goes with the varying delicate, strong and often spicy Asian flavors. They combine well with hot, chili flavors. Particularly the slight sweetness of the dry Rieslings and Gewurztraminer handle the spiciness very well. They seem to cleanse ones palate of some of the flames, so that as you eat and sip, your mouth goes “Oooh!” “Ahhh” “Oooh!” “Ahhh!” It becomes a beautiful dance of fire and refreshment.
The heavier, fatty, salty meat dishes have always been complimented by reds
The reds that tend to work best are Syrahs, Pinot Noir, many Rhone reds (go Gigondas and Chateauneuf de Pape!), and the occasional Zinfandel.

920x920Three favourite Vietnamese Dishes with wine:

Bo La Lot (Grilled Beef wrapped in Wild Betal Leaves)
One of our favorite dishes calls for one of our favorite wines, the spunky, brash and peppery Zinfandel. Well, maybe not an over-the-top Zin, but a tasty well balanced Zinfandel. The la lot leaves (for those who haven’t tried them yet) have a unique, peppery quality, which combined with the beef and the smokiness from the grilling lead up to this Zin – Bo La Lot pairing. Pinot Noir or most all red Rhone blends would also be great. I really like a nice Gigondas with the Bo La Lot. Dry rosés are good to, especially in summer, and a Sauvignon blanc to compliment the peppery la lot is a nice choice for a white wine.

Mizuna Mustard Green and Shrimp Salad
With the nuoc cham based dressing, a dry Riesling (or Gewurztraminer) is a great choice. Sauvignon blanc, Champagne (particularly a Rosé), or a dry rose wine would also be winners. The Riesling (or Gewurztraminer) is the ideal choice, though, for a couple reasons. The sweetness of the shrimp is easier to pair with any of the aforementioned wines, but the spiciness of the nuoc cham complicate matters a bit. However, the Riesling is up to both challenges and shines with this dish.

Black Pepper Pork Banh Mi
For this one we might lean more towards a fruitier red. Something like a Syrah, or Pinot Noir. Of course, Champagne (particularly a Rosé Champ.) or a dry rosé would also be yummy.
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Cooking Italian in Hanoi’s rainy season – Get Inspired

I found a wonderful article written by author Darren Gall, while under the deluge of rain in nearby Cambodia: He creates a setting, a feeling and emotion,; it’s all about drinking the wine while cooking and definitely listening to great Italian opera to set the scene…

http://www.urban-flavours.com/2013/09/when-the-levy-breaks/

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Gerard Bertrand 6 Course Wine&Dine in Hanoi

We are pleased to invite you to our next Wine & Dine event on the Friday 15th of May.

Our Chef “Benjamin Rascalou” has designed for this special occasion a 6-course fine-dining menu including 3 starters, a roasted camembert and a selection of chocolate delicacies for the final touch. The master piece, a marinated Australian Prime be
f Tenderloin in 5 peppers, will be served for main.

Each course will be paired by a different wine from “Gerard Bertrand”, one of the most renowned wine maker of South-West France, including their famous and excellent “Cigalus” and “l’Hospitalitas” (See tasting notes attached).
To know more about Gerard Bertrand, please visit is website: http://www.gerard-bertrand.com/en

Come to enjoy yourself with a delightful and unique epicurean experience at La Badiane for only 2,100,000VND / person. (Please be informed, the number of guests is limited to 25 so we highly encourage you to book as soon as possible if you would like to join us)

Reservation:
Email: florent.labadiane@gmail.com or labadianehanoi@yahoo.fr
Tel: (04) 39.42.45.09

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World Malbec Day in Hanoi

On this, the fifth edition of Malbec World Day, more than 70 events will take place in 64 cities of 50 countries around the world to pay tribute to Argentina’s flagship grape variety. Malbec World Day (April 17) celebrations, held by the Wines of Argentina organization, will take place on Friday, April 10, in the predio ferial El Dorrego (Dorrego 1850 between Honduras and Guatemala). Visitors of the Dionysian celebration can expect wine tastings, gastronomic pairings and wine counsel.

This year is to be of particular import, as vintners will be collaborating with local directorial talent to screen three short films demonstrative of Argentine culture and spirit. Chosen by the Wines of Argentina organization, the films are to work in tandem with wine samplings to capture the nation’s seductive essence. The fair is aptly titled “Lights, Camera, Malbec.”

For those unfortunately outside of this beautiful Malbec oasis of a country, further events are taking place in a myriad of cities, including New York, Toronto, São Paulo & VIETNAM HANOI…

Visit Warehouse Facebook page for events and wine tasting dates. https://www.facebook.com/pages/The-Warehouse-Hanoi/441882709212316?fref=photo

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Clos des Mouches – The Lord Of The Flies – By Darren Gall

man_fly2-612x220A literal English translation of Clos des Mouches would be ‘Field of Flies’ however, in the local vernacular the site was called ‘Clos des Mouches a Miel’ which means ‘Field of Honey Flies’ as the site was once a renowned spot for beekeeping. The Clos des Mouches, Premier Cru, AOC sits on a hill which borders Pommard and the wines certainly share some of its neighbours renowned power and depth…………

afterfocus_1420046441362_Antonio_Smoke-630x354To read the full wine article here…. http://www.urban-flavours.com/2015/01/lord-of-the-flies/

Cinghiale in dolceforte – Wild Boar in Red Wine and Bitter Chocolate

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This traditional Tuscan recipe dates back to the early 1500s, evolving between the Renaissence and the Baroque. Cinghiale in Dolceforte is a complex dish involving nearly twenty ingredients, creating multiple layers of flavor. It’s a great supper dish for cold weather, or a very impressive dinner party main dish, and it can be served with Creamy Polenta. The dish has an exuberant layering of flavors and use of candied fruits, nuts, bitter  chocolate and red wine, Italian chefs often prefer using half and half: Port and Tuscan red wine for cooking, and the choice of a Tuscan red wine to drink with this dish in an interesting one,  Un Chianti Classico oppure, perché no?, un Brunello di Montalcino…. From Chianti Classico to Brunello di Montalcino….. Read Darren Gall’s wine choices…

The Blood Of Jove: http://www.urban-flavours.com/2014/12/the-blood-of-jove/sfondo_bdv_tignanello_0-630x367

THE RECIPE

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Ingredients

  • MARINADE:
  • 2 cups red wine
  • 1/2 cup red wine vinegar
  • 1 medium yellow onion, peeled and halved
  • 1 carrot, coarsely chopped
  • 1 stalk celery, coarsely chopped
  • 1 tablespoon balsamic vinegar
  • 1 bay leaf
  • 1 sprig fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 2 teaspoons ground allspice
  • STEW:
  • 4 tablespoons olive oil
  • 1 clove garlic, finely minced
  • 1 medium yellow onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 2 teaspoons dried red chili pepper flakes (or to taste)
  • 3 1/2 ounces (100 g) prosciutto, finely chopped
  • 2 1/2 pounds wild boar, (if unavailable: stew beef, pork shoulder or other game meat, cut into 2-inch chunks
  • (Strained marinade liquid; see above)
  • 1 bay leaf
  • 1/2 cup dried prunes, coarsely chopped (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon brown sugar
  • Grated zest of 1 orange
  • 1 tablespoon raisins (plumped in a small amount of warm water, then drained well)
  • 1 tablespoon pine nuts
  • 2 ounces bittersweet chocolate (70% cacao), grated
  • Fine sea salt, to taste
  • Freshly ground black pepper, to taste
  • Freshly parsley leaves, finely chopped, for garnish
Preparation

For the marinade:

In a large, heavy-bottomed pot, bring all of the marinade ingredients to a boil, then remove from heat and let cool completely. Submerge the chopped raw meat in the marinade and refrigerate, covered, for 48 hours.

Strain the meat and vegetables out of the liquid (retaining the marinade liquid). Separate meat from vegetables and discard vegetables and bay leaf.

For the stew:

In a large, heavy-bottomed saucepan or Dutch oven, heat the garlic in the olive oil just until it turns lightly golden. Add the onion, carrot, and celery and saute until vegetables are softened and onion is transparent, about 6 to 8 minutes. Add the chili pepper flakes and saute for another 30 seconds. Stir in the prosciutto and saute for about 1 minute.

Pat the pieces of meat with a paper towel until dried well, then add to the pot and stir just until browned. Pour in the strained marinade liquid and bring to a simmer, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the bay leaf. prunes and sugar and return to a simmer. Cover and let simmer over low heat until meat is very tender, about 2 hours.

When meat is tender, stir in the orange zest, raisins, pine nuts, and grated chocolate. Stir until chocolate is melted and all ingredients are well combined. Taste and adjust seasoning with salt and pepper, as necessary.

Serve over creamy bowls of polenta, sprinkled with finely chopped fresh parsley or nipitella.

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Buon appetito da Jess Andrenelli