An Idiot’s Guide to Wine

I had been to a couple of comedy shows, and I have to admit that I laugh more watching the videos of the shows than at live. So I kind of stay away from such shows after a while. Then comes “An Idiot’s Guide to Wine”, where attendees get to enjoy six wines with the comedy show that doles out interesting tidbits about wine.

The stories about the wines are interesting. The wines are pretty good. Some laughters along the way. I mer two lovely friendly ladies who make this experience even better. I love the stories related to wine told and the facts about wines revealed l. But I also realise I need subtitles to catch the jokes. There’re times where I go, “What did he say?” It’s more of how I’m wired rather than a gauge on the host’s ability.

All in all, good, relaxing and intoxicating fun.

Thoughts: Relaxing, Interesting and Fun

Bakalaki Greek Wine Dinner with Ktima Gerovassiliou

I have never tried Greek wine before, so Bakalaki Greek Wine Dinner with Ktima Gerovassiliou, organised by Angra, makes me go, "I got to attend this dinner." And seems like lots of people have the same thoughts since the area allocated for this event is full house.

The Greek wines are actually very good, with an additional unique flair: a result of the wines being made from Greek grape varieties. And they go so well with the good hearty food at Bakalaki. So this wine dinner is really a peek into the wonderful niche world of Greek beverageology.

Ktima Gerovassiliou Xinomavro Rose 2024, made from Maccdonia's Xinomavro grape variety is interestingly made by taking out the red skins halfway through the process to yield the beautiful salmon colour and unique taste. This wine features a soft spark in taste with clean finish, is creamy yet light at the same time. It tastes lovingly unique with hint of berries, soft tannins and an iota of savoury taste. It tastes sweeter with appetisers. I especially love the pita bread with Tzatziki

Ktima Gerovassiliou Malagousia 2025, made from Malgousia grapes, is amazingly unique and refreshing. It just simply tastes different from any other white wines, in a very good way. It has the fruity aroma, reminiscent of that of pear, is light and smooth. Definitely my favourite of the night. It will yield stronger, creamier and more savoury taste when paired with the salad.

Ktima Gerovassiliou Avaton 2022, made from three Greek oldest red grape varieties: Limnio, Mavroudi and Mavrotragano, is hailed as some as at the table as the red wine he is waiting for to try again after his trip to Greece. It features notes of spices, is suprisingly creamy for a red, yet light and smooth at the same time. Becomes sweeter when paired with the seafood.

Ktima Gerovassiliou Syrah 2022 features the aroma of ripe fruits with light aroma of oak. And yes, tastes sweeter with the meats.

Ktima Gerovassiliou Museum Red is a proprietary blend of Imnio, Mavroudi, Mavrotragano, Syrah and Merlot, going very weel with the meats too.

Ktima Gerovassiliou Malagousia Sweet 2022 cuts through the richness and sweetness of the Greek dessert for a well-balanced taste. 

Thoughts: Greek Wines are good!

Omakase@Stevens - Pommery Champagne Dinner

My eyes immediately lit up when I know about an exclusive Champagne Dinner hosted by Wine to Style and at my favourite restaurant, Omakase@Stevens. Incredibly awesome food is a guarantee here, and the concept of pairing all the dishes with champagnes? That sounds bubbly exciting! Especially when they have Ken Moroi, CEO of Vranken Pommery Japan on board to share with us the history of Pommery and the details of each of champagnes featured tonight. It is a feast for the palates and the mind. And yes, the restaurant is full house for this champagne dinner 😊

Located in the region of Champagne, Pommery, a centuries-old winery produces champagne out of the grapes from the finest vineyards in Champagne, and it shows in the quality. Their champagnes can be so varied in tastes, with hints of different types of fruits, butter, florals, thus being able to be paired with a variety of food, not restricting to appetisers only. I'm amazed by this and how amazingly well the champagnes go with the food meticulously curated and prepared by Chef Kazuki for this dinner. In fact, the champagnes and food complement each other so well when their tastes are both elevated when paired together.

My favourite champagne of the night got to be Pommery Cuvée Louse 2006, whose buttery aroma amid the floral tones and the unbelievably fine bubbles blow me away. It is so unique and so awesome.

Pommery Apanage 1874 is smooth with hints of savoury notes, thus balancing the sweetness of the dessert Citrus Sumo.

Pommery Brut Royal, made from a blend of Chardonnay, Pinot Noir, Pinot Meunier, has this vibrant, clean and creamy taste, with notes of citrus. The taste of this champagne amazingly changes with each different appetiser. It tastes creamier with the tuna, crisper with the foie gras and more exciting with the wagyu. Same champagne, four different tastes, including when on its own, fantastic.

Pommery Rosé Royal come in beautiful pink colour due to the addition of red wine. It has distinctive notes of Red Berries and tastes fresh, thus going so well with the briny sweet Sakura Masu.

Pommery Cuvée Louse 2006, made from a blend of Chardonnay and Pinot Noir, is my favourite of the night because of its buttery, floral and mineral notes. First sip and I immediately go, "Wow!" What is amazing is that the bubbles cannot be seen in the champagne because of how incredibly fine they are, and yet I can feel them on my palates. They are so fine that the bubbles feel softer and more elegant. Such bubbles are made possible with longer fermentation process. This is like a craft of love.

Another amazing thing about this champagne is that it can actually match so well with the Wagyu here. We always know that beef goes well with the heavier red wines, but with champagne? Is it even possible? Well, Ken Moroi and Chef Kazuki worked together to make it a reality. The sauce is tuned to be lighter, with black pepper added to balance the richness of the wagyu. And this champagne has the richness to complement the wagyu instead of being eclipsed by the meaty sweetness. Amazing.

Pommery Grand Cru Royal 2015 is floral and sweet, perfect for refreshing the palates after the Wagyu and in between bites of the Oyster Donabe, that Chef Kazuki specially prepared for this menu due to how the mineral taste of oyster goes excellently well with the champagne.

I love the oysters in this donabe because they are so creamy and have a nice balance of mild mineral taste and sweetness. First time I have cooked oysters that are this good.

Thoughts: Bubbly Gastronomical Delight

Sip, Spook & Savour! Halloween Wine Night at The Enneagram Academy

This year, I'm celebrating Halloween at Sip, Spook & Savour Wine Tasting Event at The Enneagram Academy. And guess what, I absolutely love it! The biodynamic wines are so good, the food is thoughtfully curated and carefully prepared to pair so well with the wines, the decor is so on-the point, bringing about that Halloween vibe, and the organisers plus the people who attended this event makes this such a fun and interactive one. I also love the costumes wore to this event.

In fact, I'm looking forward to another Halloween party already.

Thoughts: Fun Halloween Party Night with Awesome Wine and Food!

My Spirits and Wine Collection

After gathering a collection of spirits and some wines, I realise that for myself, wine is excellent as accompaniment to food and yes, I always order wine when fine dining. But when it comes to drinking the beverage by itself, spirit is my choice instead.

I simply prefer the rich, intense, sweet taste of spirit while wine has varying degrees of tannins that I absolutely appreciate when pairing with food, but not so much on its own. And since spirit is more intoxicating and carries no sugars, it is perfect for drinking late at night to relax.

And I also realise I do not get hangover from quality spirits, quality wines and quality sakes. Otherwise, it’s real bad for me.

My collection of liquor. The best part of liquor is that I don’t need to store them in fridge and I can keep them for as long as I want. There is no hurry to finish an opened bottle within days.

Yasen barrel 40% tastes savoury sweet with intense taste profile of brown sugar and dried fruits.

Kanosuke Single malt Japanese Whisky features the aroma of wood and it totally changes my perspective that whisky is heavy and has strong medicinal aroma. Yes, after this, I start to appreciate whisky. At first, it tastes smooth and bitter, now it tastes smooth and sweet. Amazing.

Nardini reminds of woods and fruits. I fall in love with it at first sip.

Hampten is my favourite. Yes, I’m officially a fan of rum! This is full of the funk of dried fruits. So intense and so sweet.

Yasen Gold speaks of the sweetness of vanilla ❤️

Graoma Red that has the mild aroma of oak but not overwhelming. I love it. Goes perfectly with Iberico ham.

Best dessert wine comes in the form of Gramona Vi de Glass. It is do smooth, not too sweet, and goes amazingly well with any desserts. My favourite dessert wine of all.