Dear Members,

For the month of September, we are delighted to welcome Mr David Wainwright, Managing Director of Zachys Asia back in Singapore. We had a memorable evening with burgundies from Nuit-Saint-Georges last year at The Four Seasons with David sharing his passion for burgundies. Following on the success of the Nuit-Saint-Georges dinner, David has once again curated a great line up of charming wines from Burgundy.

David began his wine career at Christie’s in London in the late 1990s as a protégé of Michael Broadbent where he spent 10 years as the department’s lead business getter and taster. As well as researching for his first book, David also judges at competitions and writes and tastes for UK’s two leading wine publications, Decanter and The World of Fine Wine. He runs a fine wine events program for Stellenbosch Charity, The Pebbles Project and also hosts a series of very serious tastings and dinners across Asia.

The wines of Volnay are often referred to as the Chambolle Musignys of Côte de Beaune. They are elegant and full of finesse but with depth and structure which enable them to age well. Compare to wines from the neighbouring Pommard, Volnays are often depicted as a ballerina while Pommard represents a more muscular interpretation of pinot noir. This broad character of finesse is due more to the soil composition than wine making. Vineyards in Volnay contain more limestone and significantly less clay than those in Pommard.

For this dinner, we have the opportunity to appreciate the charm and elegance of Volnays from some of its finest vignerons. Marquis d'Angerville, Lafarge and de Montille are considered the top domains in Volnay by most burgundy lovers.

Pairing with these wines from Volnay is the traditional French cuisine of Chef Nicolas Joanny. Originally from south of France, Nicolas started his career in a 2-Michelin Star restaurant, "La Barbacane Restaurant", in southwest of France. After 2 years, he moved to Belgium where he worked for another 2-Michelin Star restaurant, "La Cusine Des Anges”. As a young chef, Nicolas also worked in top-notched restaurants like Taillevent (3-Michelin Star) and Le Vivarois (2-Michelin Star). He was later selected to be one of the private chefs of the ex-French Prime Minister, Mr Alain Juppe. Nicolas’s style of cuisine is traditionally French with great usage of products from the Provence. No Cream, just natural jus and emulsion. He understands and respects the natural flavors of each ingredient that he uses to create traditional seasonally changing French menu.

We are grateful to Zachys Asia and David for making this event possible. Zachys is a fourth generation family fine wine business based out of Scarsdale, New York. It was started in 1944 by the current chairman, Don Zacharia's father. Zachys expanded into the business of fine wine auction in 2002 and has been active in the wine auction scene in Hong Kong since 2008.

Members will have priority over guests during the first 48 hours after the sending out of this bulletin. Please book early to avoid disappointment.


The society proudly

Presents



The Zachys dinner -
The Elegance & Finesse
Of Volnay

Date: 28 September 2013 (Saturday)
Venue: Nicolas Le Restaurant
10 Teck Lim Road
Singapore 088386

Time: Champagne Aperitif -7:30 pm , 8:00 pm (Dinner)

Price: Members S$195, guests $230

Dress Code: Smart Casual

Limited to 38 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 21 September 2013.

Menu:

Duck Rillette

Aperitif – Etienne Calsac l'Echappee Belle Brut NV

LANGOUSTINE BROTH
CRUNCHY OBSIBLUE PRAWN PASTILLA
OYSTER LEAF

2007 Mersault Santenots, Domaine Marquis d’Angerville

**

PROVENCE STYLE RAVIOLO
CONFIT VINE TOMATO
LIGHT CEP MUSHROOM BOUILLON

2009 Volnay Clos de Angle, Domaine Marquis d’Angerville
2009 Volnay Vendages Selectionnees, Domaine Michael Lafarge

**

PIGEON FROM BRITANY
SPELT RISOTTO
SMOKED QUAIL EGG

2006 Volnay Caillerets, Domaine Chandon de Brailles
2008 Volnay Caillerets Clos des 60 Ouvrees, Domaine Pousse d’Or

**

BLACK PIG 'PORC DE BIGORRE'
FRENCH ORGANIC FARM BLACK PIG
RATTE POTATO ESPUMA
REDUCTION OF PORT WINE

2008 Volnay Taillepieds, Domaine de Montille
2008 Volnay Taillepieds, Domaine Marquis d'Angerville

**

THREE SWEET TASTING
THREE SMALL DESSERTS

*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