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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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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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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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

chinghiale

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

Tan Dao Bear Sanctuary – 2015 Visiting Days

220px-Formosan_black_bear_suckling_cubs                                                                   Mother nursing a cub

220px-12-cub_on_tree                                                                        Young cub up a tree.

Spread over an area of 12 hectares, the sanctuary has over 10,000 square metres of seminatural outdoor enclosure space designed to stimulate the bears’ natural behaviour. As the team in Vietnam regularly receives cubs confiscated from wildlife traders or poachers, we have also constructed a 280-sq-m cub house with a 900-sq-m outdoor area split into seven enclosures. Furnished with cub-sized wooden sleeping platforms, the cub dens house young bears until they are mature enough to be integrated with the adults.

Animals Asia’s Vietnam Bear Rescue Centre is not open to the public. However, to accommodate the many requests for visits, we arrange Open Day guided tours each month. Tours are conducted in English or English/Vietnamese, depending on the make-up of the group.
The tours are limited to two groups of maximum 20 people per day, starting at 9.30am and 3.00pm.
The Vietnam Bear Rescue Centre is about a two-hour drive from Hanoi and visitors will need to arrange their own transport. Once your booking is confirmed we will send you a map with directions and address of the rescue centre. The tour lasts about 1-1.5 hours.

2015:
January 17, 31 February 7, 14
March 14, 28 April 11, 25
May 9, 23 June 6, 13
July 4, 18 August 1, 15
September 5, 12 October 24, 31
November 7, 21 December 5, 19

To Book Your Visit Call or Email.

Vietnam
Animals Asia’s Vietnam Office
Room 301
97 Tran Quoc Toan Street
Hoan Kiem District
Hanoi, Vietnam
Tel: 84 4 39289264
Fax: 84 4 39289265
Email: vietnamqueries@animalsasia.org

The Tam Dao Bear Sanctuary – Meet Mausi

mausi

MAUSI

Female
Mausi arrived at our Vietnam sanctuary in June 2007 after being discovered with two other tiny cubs in a secret compartment under a passenger bus – headed for a life of torture on a bile farm. Mausi thrived in her new environment and her excitement over anything new was a joy to watch. She has grown into a sweet-natured, playful young bear. She shares her den and outdoor enclosures with a large group of bears, mostly energetic juveniles but also a couple of mature bears. Mausi gets along famously with them all.

Spread over an area of 12 hectares, the sanctuary has over 10,000 square metres of seminatural outdoor enclosure space designed to stimulate the bears’ natural behaviour The Vietnam Bear Rescue Centre is about a two-hour drive from Hanoi. You can visit the bears on these dates:

 4 and 18 October
1, 15 and 29 November 13 and 20 December
To book your visit, please email info@animalsasia.org

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https://www.animalsasia.org//intl/our-work/end-bear-bile-farming/what-we-do/bear-sanctuaries/vietnam-bear-sanctuary/vietnam-bear-sanctuary.html