Friday. 19 March. 2010. 10:33 am
Damon Yuen matches wine with Northern Chinese cuisine.
Shanghainese cuisine, an amalgamation of Jiangsu and Zhejiang cuisines, is often difficult to pair with wine because of the two common practices in Shanghainese cooking: one, the use of sweet alcohol and, two, the use of sugar, especially with soy sauce (eg. sweet and sour spare ribs)
When sweet alcohol is present, the palate experiences an unpleasant bitterness and burning sensation when confronted with tannic found in dry wines. Traditionally, the best pairing is the Chinese Hua Diao (Chinese rice wine) which is sweet, has a low tannin and is high in alcohol content. However, in my studied opinion, this is not an ideal pairing due to the high alcohol content and high sweetness level, which is a bit of an overkill.
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Wednesday. 17 March. 2010. 10:13 am
For one-night only.
Don’t miss La Villa restaurant’s one-night only Oyster Wine Night event where you get 6 oysters of your choice, a spoonful of Beluga caviar and free-flowing wines and canapes the entire night! Even nicer…it closes at 3am!
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Tuesday. 16 March. 2010. 9:20 am
Award-winning wines from San Felice with Cinecittà’s new Spring menu.
Leonardo Bellaccinni, wine maker of San Felice, will be hosting a Spring wine dinner at the Cinecittà this Wednesday, March 17, 2010 where he will introduce six of his award-wining wines in a tasting and dinner pairing event not to be missed. San Felice is known as one of the best wine producers of Italy with over 150 hectares of vineyard.
The seven-course dinner will include Italian dishes specially tailored to match each wine and dishes consist of slow cooked beef short rib, braised fennel wtih white beans mousseline, lamb rack confit with dried apricots and gorgonzola cheese risotto. Seats at limited to 30 only so make your reservations early.
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Tuesday. 9 March. 2010. 10:06 am
JC Viens introduces us to Romano Dogliotti la Galeisa this week.
JC Viens is a wine educator and holder of the prestigious Diploma Level 4, WSET and a certified International Bordeaux Educator. He is an avid wine lover and selects the Moscato D’Asti from Italy, origin of some of the most rewarding wines.
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