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

Business Thursday – Wine & Buffet at Sunset Bar Intercontinental

Come and join us at Business Thursdays this month, taking place at Sunset Bar, Intercontinental Hanoi Westlake. This is a great opportunity to network, meet foreign and local business executives, exchange business information and news, and introduce your company’s products and services. We are looking forward to a fun networking evening in a great location at Intercontinental Westlake over a glass of wine by Daloc Wines.

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Business Thursdays Hanoi is jointly organised by the British Business Group in Vietnam (BBGV), the French Chamber of Commerce and Industry in Vietnam (CCIFV) and the German Business Association in Vietnam (GBA). We looking forward to seeing you all again and welcoming new faces.

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The cover charge of VND 150,000 includes wine & buffet. For more information visit BBGV web site bbvg.org   or Facebook Business Thursdays page.

Sponsored by  DaLoc Wines and Intercontinental Hanoi Westlake

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Hanoi – favourite wine bars- by the glass

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By Darren Gall, Writer & Sommelier

Hanoi has always intrigued me, drawn me, a visually beautiful city with a certain charm and character, it smiles at you through the cracks and exhibits style and elegance even amidst occasional chaos and degradation.

Hanoi is also a city being transformed, being modernized and in certain quarters, taking on the signs of wealth and progress that are universal to cities around the world today, some signs good and some signs bad.

Yet, everywhere there is beauty in Hanoi, in the simplest scenes and in almost all of the unexpected places; all you have to do is pause to look and see for yourself…. read on http://www.urban-flavours.com/hanoi-by-the-glass/

Wine tasting Georges Duboeuf Crus of Beaujolais at The Warehouse Hanoi

Looking forward to seeing you on Thursday at 5pm, at 27 Xuan Dieu Tay Ho for a tasting of Georges Duboeuf Crus of Beaujolais!
Plus come and enjoy a 20% discount on these wines until the next Thursday.

Georges Duboeuf Crus is a worldwide distinguished pioneer in Beaujolais.

Fleurie is one of the ten crus of Beaujolais and one of the most sought after. Georges Duboeuf is one of the best known winemakers in this region to the south of Burgundy, and has been nicknamed the King of Beaujolais.

Taste
Classic Fleurie with fresh cherry fruits and a fragrant, floral perfume. Concentrated fruit and light tannic presence are testament to the cru status of this wine. An attractive wine with a silky texture.

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Recipe – Sarde in Saor – an antipasto with fresh sardines

One of my favourite Italian antipasti, perfect for an aperitif is sarde in saor – fried fresh sardine fillets marinated in softly cooked white onions, usually with vinegar, raisins and pine nuts, all preferably prepared the day before serving. sarde-in-saor-feature-101

The sharpness of the vinegar wakens the tastebuds, while the sweetness of the odd raisin here or there and the creamy nuttiness of the pine nuts balances the sourness. It is the ultimate sweet and sour, or agrodolce, dish.

Sarde in Saor
12 fresh sardines, cleaned, heads and backbone removed and butterflied
Flour for dusting
Vegetable, seed or olive oil for frying
Some white wine
a handful of raisins
1 white onion
250 ml of white wine vinegar
1 clove, ground or crushed
1 tsp coriander seeds, ground or crushed
freshly ground black pepper
a handful of pine nuts
Dust the sardine fillets in flour and deep fry in plenty of oil until golden and crisp. Season with salt and set aside on some paper towel to drain until needed.
Soak the raisins in some white wine to soften them. Meanwhile, slice the white onion finely and saute gently in some olive oil until they are transparent, then add the vinegar, pepper and spices. Let it cook for a few minutes then remove from heat.
In a small terrine or deep dish, place a layer of sardines, top them with some of the onions, some of the raisins (drained) and pine nuts, and continue layering until the sardines are used up, then top with a layer of onions, raisins, pine nuts and finish with the vinegar sauce poured over the top. Cover with plastic wrap and allow to marinate at least 24 hours before serving.
Serve as part of an antipasto, together with a selection of olives and crostini. These are best eaten at room temperature, removing from the fridge a couple of hours beforehand.

Happy Hour Every Day Italian Cocktails Aperitifs & Pizza

images  APERITIVI ITALIAN STYLE                                                                                                                                   

Every day from 17.30 to 19.30 it’s happy hour at Il Faro. We will be serving Italian Cocktails and Aperitifs and Pizzas. Relax and while away an hour or two with friends at sundown in our Italian Bistro courtyard.

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Aperitif Recipes- Bellini Cocktail

To start our series of Recipes together with our Aperitivo all’Italiana every Monday, Wednesday and Friday at Sundown: Il Faro Bed&Breakfast and Italian Restaurant Hanoi, we are celebrating the classic Italian cocktail, and you’re invited to join us for un Aperitivo all’Italiana.

Bellini cocktail

The Bellini cocktail was invented by Giuseppe Cipriani, owner of the famous Harry’s Bar in Venice in 1934. Because of the cocktail’s unique pink color, which reminded Cipriani of the color of a saint’s toga in a painting by 15th-century Venetian artist  Giovanni Bellini, he named the drink  Bellini

Nigel Slater's Bellini cocktail

The essential white peaches, whose sieved pulp gives the cocktail its fragrance, can be found only in midsummer and autumn.

The recipe

Ideally, push your peaches through a food mill, but you may prefer to blitz them in a food processor. Despite their white flesh the purée will be a pale rose-gold. Put 2 tsp of the purée in the base of each chilled champagne glass then pour over thoroughly chilled, dry Prosecco. You need 2 or 3 peaches per bottle.

The trick

Have your white peaches ripe but refrigerated before you purée them. The choice of glass is up to you. I like a long stem on mine, but a thin tumbler is traditional. Keep everything chilled including the glass – a warm bellini is not worth considering. Use about 3 or 4 parts sparkling wine to one part peach purée. Don’t even think of using canned peaches. Bottled peach juice is just about acceptable, but sweeter and less fragrant, and somehow misses the point.

The twist

Swap the peach juice for tangerine, so you can drink it in winter. Use raspberry or strawberry purée, thoroughly sieved, and add a single drop of orange blossom water to each glass.

 

Aperitif-Antipasti Recipes- Deep Fried Stuffed Ascolan Olives

To start our series of Recipes together with our Aperitivo all’Italiana every Monday, Wednesday and Friday at Il Faro Bed&Breakfast and Italian Restaurant Hanoi, we have chosen a very traditional Italian delicacy.

 

Olive all’Ascolana are delicious stuffed and deep fried olives typical of Ascoli, a city in Le Marche region

Ingredients for 10:

50 Olives

Olive oil for deep frying

Flour to coat

2 eggs beaten

Dried breadcrumbs to coat

Filling:

3 tablespoons of olive oil

50g of butter

100g of lean pork, finely minced

100g of lean veal, finely minced

50g of boneless chicken, minced

salt and pepper

3 tablespoons of dry Marsala or sherry

1 small black truffle, diced

few drops of truffle oil

30g of Parma ham, finely chopped

3 tablespoons of finely chopped parley

2 teaspoons of freshly grated nutmeg

Finely grated zest of 1 lemon

50g of Parmesan cheese, freshly grated

A little milk if needed.

Preparation:

To make the filling, heat the olive oil and butter in a pan. Add the minced meats and fry, stirring, for 5-6 minutes until well browned. Season with salt and pepper, add the Marsala or sherry and let bubble to reduce down. Take off the heat and cool, then transfer to a large mixing bowl .

Add the truffle and truffle oil, the ham, parsley, nutmeg and lemon zest. Then mix, adding the egg and grated cheese. The mixture should be firm enough to use as a stuffing but not too dry; soften with a drop of milk if necessary. Taste for seasoning.

Starting from the top, cut each olive in a spiral fashion to reach and lose the stone inside, keeping the spiral intact. Take a little of the filling and enclose it in the olive spiral, pressing a little to regain the original shape.

Finish and cook the olives a few at a time. Heat the olive oil for deep-frying in a suitable pan. Dip the olives in a little flour, then into the beaten egg, and then roll them in the breadcrumbs. Deep fry 2-3 minutes until brown, then drain on kitchen paper.

Serve hot as an antipasto, with little lemon wedges if you like.

 

Aperitivo all’Italiana- Italian aperitifs in Hanoi

10370984_314114125405970_6445774345660050518_nEvery Monday, Wednesday and Friday from 5,30 to 7.30 pm join up with friends for an Aperitivo all’Italiana. A time to relax in Italian style in our sunny courtyard under the shady fruit trees while enjoying a unique selection of appetizers and wines. The aperitif is a genuinely Italian experience and is one of the most enjoyable moments for many Italians and very popular because food is served along with drinks.

Aperitifs are more common in the evening, just before dinner. Starting times vary with seasons and regions, earlier in the North and later in southern Italy. Typical Italian drinks consumed during aperitifs are wine, liquurs and cocktails. Perhaps one of the most classic drinks is the SPRITZ, a genuinely Italian cocktail made with dry white wine or prosecco, sparkling water and Aperol or Campari.

Aperol is an orange-flavoured Italian drink with a mix of different herbs. Campari has a higher alcohol content and is slightly more bitter. Both are used in a variety of Italian cocktails or simply drunk with ice and lemon. Another famous Italian cocktail is NEGRONI. It consists of red Vermouth, Gin, and bitter Campari. it is named after Count Negroni who invented it one day out of chance, inside an aristocratic cafe in Florence. Bored with his usual Americano, he asked the barman to add Gin instead of sparkling water.

The Aperitivo is a serious social event, a time to dress up and meet up with friends. the appetizers offered with an aperitif in Italy are varied, such as pasta, risotto, cold cuts, bread, vegetables, pickles and much more, in this case known as the ‘long aperitif’.

Some favourite Italian appetizers are below and Il Faro Bed&Breakfast and Restaurant will be posting up a recipe each week for an Italian Cocktail and Appetizer, though for those of you in in Hanoi we hope you’ll join us for an Aperitivo all’Italiana in person every Monday, Wednesday and Friday at Sundown.

Up and coming Cocktail and Appetizer recipes

Parmesan cheese appetizers with Traditional Balsamic Vinegar 

Italian stuffed mussels

Italian truffle crostini recipe from southern Italy

Pesto and cherry tomato appetizer

Crayfish recipe in green sauce