Naturally, Sweet, Fresh, Wines
Cuisine & Wine Asia|March - April 2021
Sometimes natural wines may be perfect for the dinner you are planning. We ask a team of experts to pair up natural wines from Drunken Farmer with gluten-free dishes from The Butcher’s Wife. The team of experts include: Leslie Loo (LL), Management Executive / Sommelier, The White Rabbit; Gary Low (GL), Chef Sommelier, Corner House; Lisa Jeon (LJ), Assistant Sommelier, PARK90; Eduardo Bayo (BY), Drunken Farmer.
Naturally, Sweet, Fresh, Wines

CH pg064: 1. sweet potato gnocchi (mushrooms, peashoots, rosemary butter, parmesan cheese) top left image: 2. Chef Mariana Campos, Head Chef, The Butcher’s Wife.

LISE ET BERTRAND JOUSSET PREMIER REDEZ-VOUS, ‘VERSION LONGUE’ CHENIN BLANC, MONT LOUIS-SUR-LOIRE, FRANCE, 2017

LL: It’s more medium-bodied, with tropical fruits on the nose, goes with melon, pineapple, orange, fresh and fruity. On the palate, there’s a little bit of weight coming through, medium finishing.

LJ: This has a lot of ripe, orange, mandarin zest for me. It’s very clear and fruit-forward, lot of red apple. To me, the chenin blanc often has a nice body, and would pair well with medium to heavy dishes. It has a mushroom flavour and pairs well with the full-on flavour of the wagyu itself, sweet on the nose and sweet on the tongue.

EB: It’s one of the wines that I consider to go with all three dishes, and dependent on what you’re in the mood for. Aroma-wise, it’s less tropical, mostly applesauce and oxidized apple.

Their choices: grilled octopus (LL, EB), wagyu picanha (LJ, GL, EB)

DOMAINE CHRISTIAN BINNER HINTERBERG ASSEMBLAGE, ALSACE, FRANCE 2012

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