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FULLERTON WINES AT V DINING

 


Dear members

I am very pleased to present an evening showcasing the wonderful wines of Fullerton from Oregon’s Willamette Valley. Founded in 2012, this boutique winery is owned and operated by Eric and Susanne Fullerton, with their talented winemaker son, Alex Fullerton, in charge of crafting these lovely wines. The source of Fullerton’s selected fruit originates from select and trusted vineyard partners, as well as a long-standing relationship with Estate Ivy Slope Vineyard.

Stylistically, Fullerton wines are elegant, distinctive, and age-worthy with lively acidity, graceful tannins, and a tight core of fruit, accompanied by layered secondary notes. The Fullerton wines speak profoundly while still reflecting the vineyard and the vintage. The style of the wines also enables them to evolve gracefully over time, and pair beautifully with food.

We are privileged to have Caroline Fullerton, the daughter of Eric and Susanne Fullerton, to host us for the evening, where she will guide us through a near complete range of their portfolio, including several of Fullerton’s single vineyard chardonnays and pinot noirs. We are grateful to Fullerton Wines through WineSource Asia for its sponsorship of the wines for the evening.

The wines have been paired with the cuisine at V Dining, the first-ever restaurant by Swiss Boutique home appliance manufacturer V-ZUG. Conceived by Chef Ryan Clift, Brand Ambassador of V-ZUG, V Dining’s menu features modern-European creations with a fun, modern twist. Chef Ryan arrived in Singapore in 2008 to set up Tippling Club. Known for its avant-garde cuisine and inventive cocktails, Tippling Club has been named one of Asia’s 50 Best Restaurants multiple times. While Chef Ryan is the “architect” at V Dining, each dish is brought to life by Head Chef Lee Jing Peng. Chef Lee Jing Peng first entered the local culinary world in 2013 as a Commis Cook with Tippling Club. After 1.5 years of mentorship under Chef Ryan, Chef Lee Jing Peng went on to join two-Michelin-starred restaurant Les Amis as a Pastry Cook. His next stint was Demi Chef de Partie at three-Michelin-starred restaurant, Joël Robuchon before finally joining V Dining.

We expect strong demand for this event but unfortunately capacity is limited to only 30pax. As usual, members will be given priority booking for first 48 hours. Please note that no cancellations will be accepted after 30th August, due to capacity constraints. We are using the QR code and electronic payment with this event. Once your seats are confirmed, Laurence will send you a confirmation email with the QR code embedded for you to scan and make payment. Please follow the instructions therein to secure your seats.

Sincerely

Sharon Sng

President

 

DINNER MENU
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Aperitif
Fullerton Wines, “Three Otters” Pinot Gris 2018
Snacks
Serving 3 snacks including 1 house made Sour Dough Bread
Fullerton Wines, “Three Otters” Chardonnay 2016
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1st Tonkotsu
Bamboo, Scallop
Fullerton Wines, “Five Faces” Chardonnay 2016
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Cabbage
Brown Butter, Langoustine
Fullerton Wines, “Lux” Chardonnay 2016
Fullerton Wines, “Three Otters” Pinot Noir 2016
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Pork
Pepper, Pineapple
Fullerton Wines, “Momtazi Vineyard” Pinot Noir 2013
Fullerton Wines, “Croft” Pinot Noir 2015
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Beef
Gochojang Risotto, Cep Puree
Fullerton Wines, “Lichtenwalter” Pinot Noir 2016
Fullerton Wines, “Fir Crest” Pinot Noir 2016
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Apple
Cinnamon, Chamomile
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Sweet Treats
Tea & Coffee

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National Day Dinner are in the
October edition of Prestige magazine.
Click here to view pdf.
Read more Prestige Online.

 



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