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Dear Members

This Prominent Alsatian Wine Dinner is a tribute to Alsace with:
- two winemakers (Valentin Zusslin and Seppi Landmann)
- two grands crus (Grand Cru Pfongstberg and Grand Cru Zinnkoepfle)
- two major typical Alsace grapes (Riesling and Gewurztraminer)
- and two generations (from 1985 to 2015)

The highlight of the dinner is a comparison of two awesome old vintages from Seppi Landmann. It is interesting to follow the evolution of the classic rose, honey and lychee flavour, and, it is so amazing to see how the best Alsace terroirs can age.

Valentin Zusslin Wine Estate was created in 1691 by Mr. Jodocus CISLE in the small village of Orschwihr in Alsace. The village is surrounded by the slopes of the Bollenberg, of the Clos Liebenberg and of the Grand Cru Pfingstberg.

Today, the winery is run by brother and sister Jean-Paul & Marie Zusslin. For almost 20 years (since 1997) the whole winery has been converted to biodynamic viticulture. These methods, the fact that most of the work is done by hand in the vineyard and at the cellar, their non-intrusive methods of vinification and their love for their terroirs help them to seek the purest and most beautiful expression of their soils and cultivated varieties.

They put a lot of efforts in respecting and helping the biodiversity to grow and thrive in their vineyard. The biodynamic culture is a big help to reach that goal. They are also doing many other things : for example, in the Clos Liebenberg they have a flock of sheep that grazes there all winter long, and some bee hives during the summer.

They are doing their best not to interfer in the natural process of fermentation and growing of the wines. They believe that interfering too much would take away from the wine not only its inner substance coming from the crops and the land, but also the forces and vitality which make great wines worth drinking!

Seppi Landmann was a star until he stopped in 2011 and resold his brand and estate. His is a living legend who started his winemaking career late; in 1982 without owning a winery. Landmann had rented a cellar in Soltzmatt where he produced some remarkably good, if not mythic wines beyond all traditions. The 1995 is, of course, a big vintage and the 1995 vintage is a perfect experience of tertiary aromas of rieslings.

The prestigious and extraordinary wines from the great classified growth area of Zinnkoepflé slopes: late harvest and noble rot wines. These great wines are Seppi’s treasures giving quality, satisfaction, pleasure and pride to both their maker and their drinker. They are carefully selected, harvested and matured with passion. They are unique and represent the top of the top. They are aged with care and the best of them will, if you wish, improve with time and be at their best for a quarter of a century or more.

​Lastly, the Ice Wine in Sylvaner is something unique. Not only because ice wines can be produced only in exceptional years, but also because, nobody before Seppi Landmann dared try this. And the result is absolutely fantastic! Sweet and refreshing, easy and complex.

Meta Restaurant – Michelin Star Restaurant

​With the aim of conserving its roots and traditions, while striving to portray an inventive dining scene, Meta — short for “metamorphosis”, opens its doors at Keong Saik Road. The restaurant embodies the concept of infusing Asian tastes into the traditions of a French cuisine.

The narrow restaurant makes use of simple, earth colours as the main colour tones for its interior design. Making use of reflective marble tiles and slightly-dimmed spotlights, the dining ambience is one which is simple yet classy.

Hailing from South Korea, head chef Sun Kim taps on his exposure and experience at the prestigious Le Cordon Bleu in Sydney and the Korea Culinary Arts Vocational School.

His inspiration for his career came when he chanced upon one of Chef Tetsuya’s books, which led him to leave South Korea to head to Sydney, where which he landed a position under the legendary chef.

Pastry Chef Tammy Mah’s novel and delicious desserts also point to the Meta’s evolutionary culinary philosophy. She partners Sun Kim in conjuring the new Asian-infused French cuisine at Meta.

venue: Meta Restaurant

9 Keong Saik Rd,

Singapore 089117

Date: Tuesday, 23rd Jan 2018

Time: Aperitif – 7.00pm

Dinner – 7.30pm

Dress: Smart Casual

Warm wishes,




Gewurztraminer Lutzeltal 2012 Valentin Zusslin


Tuna tartare with oscietra caviar

Riesling 2015 Valentin Zusslin


Pan fried scallop with broccolini and botarga

Riesling Grand Cru Pfingstberg 2009/2003 Valentin Zusslin


Crispy Sawara (Spanish mackerel from Japan) with market mushroom and mushroom broth

Riesling Grand Cru Zinnkoepfle 1995 Seppi Landmann


Duck breast with chestnut and endive

Gewurztraminer Grand Cru Zinnkoepfle 1995/1985 Seppi Landmann


Pickled berries with mascarpone and yoghurt sorbet

Sylvaner Vin de Glace "ice wine" 1998 Seppi Landmann






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