It has been a while since my last post, work keeps on getting in the way of life. The October Brown Bag was a different format to our usual Brown Bags.
As the Tower Club was hosting one of the leading Chefs from Mexico City, Chef Arturo Fernandez, we had a larger attendance than usual. As there were around 15 people the Dictator of Brown Bag, Robert Rees of Wine Exchange Asia, demanded either a magnum per 2 people or 2 bottles of the same wine per two people. This meant that everyone could get a decent pour, and due to the larger attendance the wines were not poured blind as usual.
Chef Arturo Fernandez’s home restaurant is Restaurante Raíz in Mexico City, which sounds like an interesting place to visit. According to Restaurantes.com it is a good choice, this is what they say (via google translate)
In the Polanco neighborhood of Mexico City, in Schiller Street 331, chefs, Arturo Fernandez, Alfredo Chavez, and Israel Montero, present us with a restaurant offering Mexican cuisine with products called Root Polanco.
His concept is called cooking stations, this means that every four months the concept is changed by variations of the seasons;In addition, the content of the letter is changed every 2 days, the objective of the menu is that everything is fresh, seasonal and can enjoy food from the sea and earth, different vegetables and more.So let yourself be surprised by going to this place.
Will have to check it out when I visit Mexico City.
Chef Arturo Fernandez and the Dictator of Brown Bag
The Menu and Photos
Soup made with base of Tortilla (Corn Pancake) and Pasilla Chilli Peper garnished with Avocado and balls of Corn dough
Sopecitos de Pato
Michoacan-style Duck with Black Beans and Green Sauce served on a Sope (firned, thick corn Pancake)
Carmaron en Aqua Chile
Shrimp marinated in Jalapeno Chilli servied with Pickled Cucumber and Cilantro.
The shrimp was marinated for 2.5 hours
Pesca del Dia con Arroz Cremoso
Fish-of-the-day (Black Cod) in Green Mole Sauce and Creamy Rice with Vegetables
Rib-Eye in Chichilo Sauce
Rib Eye Steak cooked in Oaxacan Black Mole Sauce and Mini Tamales (Steamed Corn dough)
Arroz con Leche Rice Pudding & Jericalla Tapatia Guadalajara-style Traditional Milk-Based Custard
My favourite dishes were the:
Carmaron en Aqua Chile – Shrimp marinated in Jalapeno Chilli servied with Pickled Cucumber and Cilantro
Arroz con Leche – Rice Pudding
Jericalla Tapatia – Guadalajara-style Traditional Mike-Based Custard
And now for the main event.
The line up on the night was pretty good, the only wine I did not enjoy was the 2011 Meneghetti Malvazija Istarska. Another quality Brown Bag.
Name: Laurent-Perrier Brut Vintage: NV Region: Tours-sur-Marne, Champagne, France Varietal: 50% Chardonnay, 35% Pinot Noir, 15% Pinot Meunier Format: Magnum Alcohol: 12% Colour: Bright light gold Bead: Small, persistent bubbles Aroma: Perfume of citrus, peach and cashew aromas Palate: Fresh, lively, creamy and balanced Finish: Medium-long
Comment: Always enjoy a magnum, especially of champagne, and LP is one of my favourites. A great way to start another Brown Bag
Name: Meneghetti Malvazija Istarska Vintage: 2011 Region: Bale, Istria, Croatia Varietal: Malvasia, Bianca (Pinot Blanc) Alcohol: 13.7% Colour: Bright pale gold Aroma: Very different, as it got warmer there were butterscotch and caramel aromas, whilst chilled it was austere, some ripe fruit aromas Palate: Smooth, medium-bodied Finish: Medium
Comment: A very different wine, not my style, but worth a try. It changed significantly as it got warmer, liked it better after it was warmer, still not my type of wine.
Name: Happs Vintage: 2014 Region: Margaret River, Western Australia, Australia Varietal: Sauvignon Blanc Semillon Alcohol: 13.5% Colour: Bright pale yellow Aroma: Mix of green grass, ripe fruit and lychee aromas Palate: Crisp, slightly acidic, refreshing Finish: Medium-long
Comment: IMHO, an ok wine, good for a summer afternoon (or most afternoons in Singapore).
Name: Pietracupa Fiano d'Avellino Vintage: 2014 Region: Campania, Italy Varietal: Fiano Alcohol: 12.5% Colour: Bright pale straw Aroma: Fragrant combo of peach, jasmine and a hint of honey aromas Palate: Fresh, spritzy, hints of minerality on the palate Finish: Medium-long
Comment: Enjoyable, I liked the light spritz and the minerality on the palate. A good paring with the Mexican food we had.
Name: Barossa Old Vine Company Vintage: 2005 Region: Barossa Valley, South Australia, Australia Format: Magnum Varietal: Shiraz Alcohol: % Colour: Youthful, deep purple Aroma: Fragrant combination blackberry, dark cherry, cedar and subtle mint aromas Palate: Full-bodied, balanced, lush, youthful Tannin: Velvety Finish: Long
Comment: Always a great wine (IMHO). The wine makers of BOVC are the same people who craft Barossa Valley Estates E&E Black Pepper Shiraz. Still has many years left in it!! Hope I get to try it again and again and ......
Name: Haan Wilhelmus Vintage: 2003 Region: Barossa Valley, South Australia, Australia Varietal: 47% Cabernet Sauvignon, 18% Merlot, 16% Cabernet Franc, 11% Malbec, 8% Petit Verdot Alcohol: 14.5% Colour: Youthful purple red Aroma: Pleasant mix of blackcurrant, blackberry, mocha, cedar aromas Palate: Full-bodied, balanced, smooth Tannin: Silky Finish: Long
Comment: Very enjoyable, youthful, Australian Bordeaux Blend, recommend this. A good wine to pair with roast red meat or a steak. Patience is needed
Name: The Colonial Estate Émigré Vintage: 2004 Region: Barossa, South Australia, Australia Varietal: Grenache, Shiraz, Mourvedre, Carignan & Cabernet Sauvignon Format: Double Magnum Alcohol: 15.5% Colour: Deep garnet Aroma: Mix of blackcurrant, blackberry, dark cherry, cedar and mocha aromas Palate: Full-bodied, smooth Tannin: Savoury Finish: Long
Comment: Needs a lot of time to open up, even a day or two, but once it does, wow, what a great wine. A 3 litre bottle is just the thing for a quiet dinner!!
Name: Seppelt St Peters Vintage: 2003 Region: Grampians, Victoria, Australia Varietal: Shiraz Alcohol: 13.5% Colour: Deep dark purple Aroma: Fragrant mix of blackberry, plum, spice and black pepper aromas Palate: Full-bodied, lush, smooth Tannin: Velvety Finish: Long
Comment: And the great wines keep on coming. Have never tried the St Peters before, but it does have a great pedigree so was looking forward to this, and it was very good. Still evolving, but drinking very well right now
Name: Warrenmang Black Puma Vintage: 2000 Region: Pyrenees, Victoria, Australia Varietal: Shiraz Alcohol: 14.5% Colour: Dark deep garnet Aroma: Perfume of blackberry, black plum, pepper and spice aroma Palate: Medium / Full-bodied, structured, smooth Tannin: Silky Finish: Long
Comment: I am a fan of the Black Puma and have had this in my cellar for a while, had heard comments that it was passed it, better drink it now, etc, this bottle was not passed it, but did deserve to be drunk!! Another good example of Australian Cool Climate Shiraz. Definitely recommend giving this a try now!
The Line Up
Well part of it, missing the St Peters and the Black Puma