Dear members,

Its’ been a busy first quarter, with 3 well received events in the past 2 months. The Rioja dinner proved so popular that it was vastly over-subscribed and we apologise for being unable to accommodate requests for guest seats despite increasing the capacity of the dinner .The Frank Family dinner clearly demonstrated the superiority of the 2007 vintage for Napa cabernets and the Champagne brunch proved to be a different , yet thoroughly enjoyable experience.

The photographs for the Frank family dinner are attached – click here

For the month of March , I am pleased to present our 1983 Bordeaux dinner, comprising wines wholly from the society’s extensive cellar. As with our other hallmark events, this event is limited to members due to the limited quantity of rare wines available.

Cast in the shadow of the great 1982 vintage, 1983 was a very good vintage, at a fraction of the cost of the previous year. It was a vintage with a warm and dry June, followed by the hottest July on record. August started out similarly hot, but halfway through the month the weather turned as the skies filled with clouds. This cool weather continued until September 18th, when strong winds helped to dry out the vines and their fruit, aided by warm sunshine. The hot, dry weather continued throughout September and October and produced a large crop of high quality wines, to the relief of the vignerons.

The commune of Margaux fared better than its 1982 predecessor, with Chateau Margaux being the wine of the vintage. Robert Parker rates the 1982 vintage for the commune of Margaux at a modest 86 points but rates the 1983 vintage at a whopping 95 points! A number of châteaux from more northerly communes, particularly St Julien and Pauillac also turned out very good wines. The same can be said of Graves and the right bank communes of St Emilion and Pomerol. For our dinner, we feature 2 wines from Margaux, 2 from Paulliac and throw in a wine from the right bank- St Emilion and a Pessac Leognan for contrast.

The venue for our AGM is the prestigious Tower Club with its remarkable view, being perched on the top of republic plaza. Executive Chef Frank Kilian, who helms the Atlantic Dining Room is well-known for his creative take on Modern Mediterranean cuisine. Frank has developed his personal cooking style emphasizing freshness, simplicity and top quality ingredients with a creative twist. He has specially prepared an interesting menu to pair with the wines.

The society’s AGM will commence punctually at 7pm, followed by dinner at 8pm. Do take this opportunity to participate in the AGM and dinner and sign up early to avoid disappointment.

The society proudly

Presents

1983 Bordeaux Dinner at the Tower Club

Date: 17th March, 2012 (Saturday)
Venue: Tower Club
Address: 62 floor, Republic Plaza
Time: AGM -7:00 pm sharp , 8:00 pm (Dinner)

Price: Members (S$225)
Dress Code: Lounge suit/ Cocktail attire

Limited to 50 pax
Bookings and reservations: Please email: C T Chen at ctchen@acieslaw.com for reservations.
PLEASE NOTE: Reservations WILL NOT be considered confirmed unless the Booking Form together with Payment is received by 12 March 2012.

Wine Selection:

Louis Carillon Puligny Montrachet 2004
La Dominique 1983 St Emilion
Grand –Puy –Lacoste 1983 Pauillac
Batailley 1983 Pauillac
Siran 1983 Margaux
Brane-Cantenac 1983 Margaux (Magnum)
Domaine de Chevalier 1983 Pessac Leognan
Oremus late harvest tokaji 2005

Scampi Tartar with Caviar,
Buffalo Ricotta and Tomato Water Louis Carillon Puligny Montrachet 2004
**
Roasted and BBQ Pork
La Dominique 1983 St Emilion
**
Slow-cooked Octopus with Onion Marmalade and Liquid Truffle Potato Gnocchi
Grand –Puy –Lacoste 1983 Pauillac Batailley 1983 Pauillac
**
Bread-Crusted Foie Gras with Pickled Vegetables and Mushroom Broth
Siran 1983 Margaux Brane-Cantenac 1983 Margaux (Magnum)
**
David Blackmore Wagyu Tri-Trip with Smoked Beetroot and Spring Onions
Domaine de Chevalier 1983 Pessac Leognan
**
‘Passion Fruit’ with Vanilla Ice-Cream
Oremus late harvest tokaji 2005
*For non-meat & vegetarian options, a special menu can be arranged upon request.






Best regards

Joyce Chang
President
International Wine and Food Society of Singapore