Chateau Margaux’s incessant push for quality ensures that its wines continue to seduce.
The wines of Chateau Margaux have long been revered for its quality. As early as 1771, the wines of Margaux were already making their appearance in the catalogues of Christie’s. Notable collectors included the American ambassador to France Thomas Jefferson who was later to become president of the US. In 1989, a bottle of Chateau Margaux 1787 from Jefferson’s collection, and owned by wine merchant William Sokolin, was accidently knocked over by a waiter at the Four Seasons Hotel in New York. Valued at US$500,000, insurers paid out US$225,000 to Sokolin.
The history of Margaux can be traced back to the 12 th century when the estate was known to be occupied by a fortified castle. Through the ensuing centuries, the estate weathered much upheavals and changes in circumstance. During the French Revolution in 1789, the estate fell into disarray. Decades later in 1804, a new owner, the Marquis de la Colonilla, built the ‘chateau’ of the estate. So magnificent was the architecture that it earned Chateau Margaux the nickname ‘Versailles of the Medoc’. Then the famous 1855 Bordeaux Classification elevated the wines to Grand Cru status.
Denne historien er fra September 2017-utgaven av WINE&DINE.
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Denne historien er fra September 2017-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
Compared to its flagship at Serene Centre, Fat Belly Social at Boon Tat Street is a classier and bolder affair, in more than one sense.
Nutmeg's Role In Singapore's History
From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
New And Improved
The ever-profound chef-owner Kenjiro ‘Hatch’ Hashida finds more room, three to be exact, to express a Ha Ri philosophy at Hashida Singapore’s new location at Amoy Street.
Pairing Spice-Driven Cuisines With Wine
Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
Niew Tai-Ran has worn many hats: aeronautical engineering major, investment banker, avid surfer, and, for the last 14 years, winemaker. Discover how this Malaysia-born, Singapore-native is championing the “do-nothing farming” philosophy at his vineyard in Oregon.
The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
Building Blocks From The Archipelago
For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
