I actually tried putting water and it created excessive humidity causing condensation on the glass door.
The little tray also seems to obstruct in a way. Maybe i should remove the tray if it is not needed so i can put the extra 1-2 bottle more.
Wine
- Thread starter ikileo
- Start date
I actually tried putting water and it created excessive humidity causing condensation on the glass door.
The little tray also seems to obstruct in a way. Maybe i should remove the tray if it is not needed so i can put the extra 1-2 bottle more.
ashbrook is very popular and a top seller at FP for many years.
that's why i didn't want to recommend it as people are already buying it.
i would like others to try other types of wine and venture beyond the familiar.
currently not in the works yet. but perhaps in 2015.
my only concern is that such a tasting price point will be too prohibitive for the casual drinker of which I am trying to immerse them in more wine.
I didn't drink any on Christmas day itself.
But i did have some before that day.
Pre-Christmas eve dinner:
St Hugo Barossa Shiraz 2010
Bought this from DFS. Really nice Shiraz, it is rather fruity and is not too overly spicy. Silky tannins, very approachable and elegant style.
Tried this with a ribeye steak with black peppercorn sauce at home.
Christmas eve dinner:
Louis Latour Pouilly Fuisse 2012
Very decent, not too acidic which some may or may not like. Medium bodied though i was expecting a fuller bodied wine.
Dinner was serving Poulet Roti; roast chicken and pork collar with dijon mustard.
I actually wanted to bring a red pinot noir, but a friend preferred a white.
But i did have some before that day.
Pre-Christmas eve dinner:
St Hugo Barossa Shiraz 2010
Bought this from DFS. Really nice Shiraz, it is rather fruity and is not too overly spicy. Silky tannins, very approachable and elegant style.
Tried this with a ribeye steak with black peppercorn sauce at home.
Christmas eve dinner:
Louis Latour Pouilly Fuisse 2012
Very decent, not too acidic which some may or may not like. Medium bodied though i was expecting a fuller bodied wine.
Dinner was serving Poulet Roti; roast chicken and pork collar with dijon mustard.
I actually wanted to bring a red pinot noir, but a friend preferred a white.
one of my fave rest don't charge corkage; that's why it's my favourite hahahaha
for other restaurants, to be honest personally i don't include the cost of the bottle that i bought as part of the 'overall expenditure' as usually i buy these in advance and it's a sunk cost.
these days, i'm bringing my own wine wherever I go and i'm cheapskate enough to ask which days they don't charge corkage (if any).
as for how much i'm willing, it all depends really:
1) I check out their winelist online to assess whether it's worth buying from them in terms of their selection and their pricing
- If they have a good range at a good price and it clearly shows that they have put in effort to select their wines, i would gladly pay to drink them. Depending who i'm with, it could be a bottle, it could be a glass. I judge an establishment's wine program by their 'by-the-glass' selection; because anyone can sell big brand names and first growth bordeaux. but it's the ones that do their homework and put in the effort to select wines that deliver on quality and price which may not be as well known but they know how to introduce the suggest these wines to you to match their food; these are the ones I don't mind paying (assuming good price)
2) I check out their corkage charge to see if it's worth bringing my own stuff
- so if the range is uninspired or the markups are too ridiculous; i may bring my own. for chinese restaurants i'm too used to ZERO corkage so anything more than ZERO, i just drink tea. (which i love also). for western restaurants, if there are no free corkage days and depending on the restaurant (casual, semi casual, fine etc...) the acceptable price range depends on the level of restaurants.
- but my usual upper limit is $50 because the premise of corkage is to pay for the additional service the wait-staff has to do like opening bottles, glassware, chilling, decanting, pouring etc... by principle it should NOT be a pricing mechanism to force people to buy their own wines instead. that's why i don't understand why some restaurants can justify a $100 corkage. What on earth am i paying for? If your restaurant as a great wine list (great doesn't meant big labels) and within reasonable pricing; i would gladly buy a bottle rather than bring my own. but if the wine list is fancy and overpriced AND still charging me $100 to bring my own bottle; then it's clearly extortion. Harsh words but that's my opinion and perhaps i'm idealistic in this way as restaurants are businesses too.
- it also probably doesn't help that when i look at a wine list at most restaurants here i know which importers they got it from and most likely i'm a private customer of those importers and i get it at that lower price point. so a really great wine list is something that is priced reasonably, showcases a selection of that may be off the radar but overdelivering on the quality or having aged bottles (those i don't mind paying a premium due to the rarity).
- my comparison are restaurants overseas in asia and europe for both casual, semi fine and fine dining. due to a stronger wine culture in those countries and high competition; the good establishments have a really well selected range at prices that you can't say no to; even considering currency exchange.
that's my long answer. short answer, nowadays i go for free corkage chinese restaurants.
western dining, either i order cocktails (if they're good) or if their wine list is good then their wine. if not either by the glass or i bring a bottle if corkage is reasonable.
Which restaurant is that?
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jade palace is one of them
Imperial Palace chain doesn't charge as well.
these are the 2 usual haunts
another one is New Ubin Seafood
And there's also Asia Grand just to name a few.
stayhappy21
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Agreed. That's what the VINTEC guy said as well.. Most people in Singapore remove the tray to add 1 to 2 half bottles..
hey guys what have u been drinking these past few days?
I was at Praelum Wine Bistro 2 nights back to intro some friends to basic Wine 101.
I didn't take pics cos it was too dark and I don't remember the producers fully but I had some comparisons:
White Flight
- A Puligny Montrachet (a white wine from Burgundy from this sub-sub region)
- A Chardonnay from Yarra Valley Australia
Both are made from chardonnay and both see oak. So i wanted to demonstrate how soil, climate and winemaking affects the wines. Both ended up being very different styles of Chardonnay
Red Flight
- A Chianti Classico
- A Vino Nobile di Montepulciano
Both wines are from Italy, both made from the same grape (although the second one is a specific clone species), this was to show how even within a country and same grape, the wines can still be different depending on the sub-region climates, soil and the winemaker.
Lastly for steamboat yesterday with friends I brought a
NV Sorelle Bronca Particella 68 Prosecco, which is made by a pair of sisters and this is the top bottling. Very balanced and great with steamboat.
To finish the meal with ice cream I brought a bottle to check how it's evolving, a 2007 Chateau Lafaurie Peyraguey Sauternes. A dessert wine made from a blend of mostly semillion with some sauvignon blanc and muscadelle. Sweet, unctuous but never cloying. Very balanced. still has a long life ahead of it.
I was at Praelum Wine Bistro 2 nights back to intro some friends to basic Wine 101.
I didn't take pics cos it was too dark and I don't remember the producers fully but I had some comparisons:
White Flight
- A Puligny Montrachet (a white wine from Burgundy from this sub-sub region)
- A Chardonnay from Yarra Valley Australia
Both are made from chardonnay and both see oak. So i wanted to demonstrate how soil, climate and winemaking affects the wines. Both ended up being very different styles of Chardonnay
Red Flight
- A Chianti Classico
- A Vino Nobile di Montepulciano
Both wines are from Italy, both made from the same grape (although the second one is a specific clone species), this was to show how even within a country and same grape, the wines can still be different depending on the sub-region climates, soil and the winemaker.
Lastly for steamboat yesterday with friends I brought a
NV Sorelle Bronca Particella 68 Prosecco, which is made by a pair of sisters and this is the top bottling. Very balanced and great with steamboat.
To finish the meal with ice cream I brought a bottle to check how it's evolving, a 2007 Chateau Lafaurie Peyraguey Sauternes. A dessert wine made from a blend of mostly semillion with some sauvignon blanc and muscadelle. Sweet, unctuous but never cloying. Very balanced. still has a long life ahead of it.
For yesterday dinner:
La Ferme Du Mont
Cotes Capelan CDP 2010
Very fresh on the palate, dark fruits, kirsch, chocolate and woody spice. Very long finish. Extremely delicious and remarkable. Can't have enough of this.
This morning breakfast
Laurent Perrier Champagne Brut NV
Dry and crisp, lots of citrus. A bit too acidic for my liking.
Veuve Cliquot Champagne Brut Rose NV
This is more balance and not too acidic which i prefer.
For tonight dinner:
Domaine Faiveley Gevrey Chambertin Clos Des Issarts 2010
La Ferme Du Mont
Cotes Capelan CDP 2010
Very fresh on the palate, dark fruits, kirsch, chocolate and woody spice. Very long finish. Extremely delicious and remarkable. Can't have enough of this.
This morning breakfast
Laurent Perrier Champagne Brut NV
Dry and crisp, lots of citrus. A bit too acidic for my liking.
Veuve Cliquot Champagne Brut Rose NV
This is more balance and not too acidic which i prefer.
For tonight dinner:
Domaine Faiveley Gevrey Chambertin Clos Des Issarts 2010
After decanting for more than 20 hours the wine is finally drinkable.
It is rather interesting to taste how the wine evolve over time.
Beginning - 2hrs ++
Very tart, pungent aroma and funky reductive after taste. Undrinkable.
20hrs later
Fruits begin to show. Pungent aroma gone.
29hrs later
Fruits replaced by very earthly notes, like some chinese herbs.
It is rather interesting to taste how the wine evolve over time.
Beginning - 2hrs ++
Very tart, pungent aroma and funky reductive after taste. Undrinkable.
20hrs later
Fruits begin to show. Pungent aroma gone.
29hrs later
Fruits replaced by very earthly notes, like some chinese herbs.
rive gauche producer making entry level wines from france. in this case it's made from merlot grapes.
chianti classico is a sub region in Tuscany, Italy made from Sangiovese grapes.
both taste quite different, generally speaking merlot will be more approachable in its youth and it tends to have richer fruit. whereas sangiovese wines can be ripe and rich but tend to have a higher amount of acid which is important for food pairing.
you can try some chianti classico but please ensure you let them decant or breath before drinking.
which shiraz did you try before and was there any reason why you didn't prefer it? that said, shiraz/syrah is made in many different styles so it could be a vintage, region or even a producer factor that you didn't like.
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