Carfield

February 2013
Kenya Airways Premier World (Business Class)

Beverage List
Bar Service
Whiskey
Chivas Regal
Johnnie Walker Black Label

Brandy
Remy Martin

Vodka
Absolut Vodka

Gin
Bombay Sapphire

Rum
Bacardi

Beers
Tusker Lager
Heineken

Liqueurs
Amarula
Baileys
Cointreau

Wine Selection
Champagne

White Wines
Laroche Chablis
Kleine Zalze Chardonnay 2010

Red Wines
Chateau d’Escot
Long Mountain Shiraz

Port
Graham’s Vintage

KQ 860
Bangkok to Hong Kong (Also Guangzhou)

Hot Main Meal


Appetizer
Mesclun Thai Mixed Salad
(In reality, an antipasto vegetarian salad was served.)



Main Course
Roasted Chicken Breast
Gratin potatoes, carrots and asparagus rolls



Or
Stir-Fried Plakapong
Oyster sauce, Jasmine rice, red chili and carrots
Or
Stir-fried udon with celery
Sweet and sour vegetables

Dessert


Chocolate Mousse

Or
Cheese and Fruit
A choice of farmhouse cheese and freshly sliced fruit


Bakery
Bread and Butter
Assorted bread rolls and butter


Beverages
Tea and Coffee
A choice of coffee or a selection of our herbal teas

BKK-HKG-CAN’10-HML-JC-R2

Carfield

Wine List (Boeing 737-800)
Champagne Gremillet, France
Mosel Valley Riesling White Wine 2009 Germany
Marlborough Sauvignon Blanc White Wine 2010, New Zealand
Chianti Riserva DOCG 2007, Italy
Napa Valley, Merlot Reserve 2008 USA
101.07 738

January to March 2013
CI 7915
Taipei to Yangon

Breakfast Menu
Yogurt

Main Course
Wok Fried Japanese Udon with Chicken and Tomato
Or
Bacon, Cheese, and Spinach Frittata
Broccoli, Mushroom, Tomato, Chicken Sausage, Hash Browns

Assorted Bread served with butter
Croissant, Flaxseed Rolls – specially designed by Master Wu Pao-Chun
101B-7915/7916C

Carfield

Wine List
Champagne Gremillet, France
Mosel Valley Riesling White Wine 2009 Germany
Marlborough Sauvignon Blanc White Wine 2010, New Zealand
Chianti Riserva DOCG 2007, Italy
Napa Valley, Merlot Reserve 2008 USA
101.11

January to March 2013
CI 833
Taipei to Bangkok

Breakfast Menu


Yogurt


Main Course
Wok Fried Japanese Udon with Chicken and Tomato


Or
Bacon, Cheese, and Spinach Frittata
Broccoli, Mushroom, Tomato, Chicken Sausage, Hash Browns

Assorted Bread served with butter
Croissant, Flaxseed Rolls – specially designed by Master Wu Pao-Chun


101B-833/834C

Carfield

January to March 2013
CI 834
Bangkok to Taipei

Wine List
Champagne Gremillet, France
Mosel Valley Riesling White Wine 2009 Germany
Marlborough Sauvignon Blanc White Wine 2010, New Zealand
Chianti Riserva DOCG 2007, Italy
Napa Valley, Merlot Reserve 2008 USA
101.11

Lunch Menu
Starter
Thai Style Pomelo with chicken salad

Main Course
Braised chicken thigh in onion sauce with noodles
Or
Braised Beef Brisket in port wine sauce with mashed potato
Or
Tap-Tim Fish in yellow curry sauce with Jasmine rice

Assorted breads served with butter
Laugen roll, Ciabatta thyme roll, garlic bread

Dessert Platter
101B-833/834C

Carfield

China Airlines
First Class Wine List
January to March 2013

Cozy Lounge
Aperitif
Gin Tonic
Bloody Mary
Screwdriver
Martini

Sprit
Johnnie Walker Blue Label Blended Scotch Whiskey
Kavalan Single Malt Whiskey
Matisse 19 years old Highland Scotch Whiskey
Jim Bream Bourbon Whiskey
Smirnoff Vodka
Bacardi Light Rum
Bombay Dry Gin

Digestif
Deau Cognac XO
Camus XO Cognac
Taylor’s 10 Years Old Tawny Port, Portugal
Cherry brandy
Bailey’s Irish Cream

Chinese Rice Wine
Premium Shaohsing 10 Years Old (For Japan Routes only)

Sake
Gekkeikan “HORIN” Junmai Diaginjo

Beer
Golden Medal Taiwan Beer
Heineken Beer
Sapporo Beer

Tea and Coffee
Oolong tea
Jasmine Tea
Japanese Green Tea
Twinnings Darjeeling Tea

Coffee
Freshly Brewed Coffee
Decaffeinated Coffee
Cappuccino

Champagne
Champagne Pol Roger 2000 France

White Wines
Chablis Chardonnay 2009, France
Mosel Valley Riesling White Wine 2009, France
Marlborough Sauvignon Blanc 2010, New Zealand

Red Wines
Saint-Julien Chateau Langoa Barton 1997, France
Barossa Valley Shiraz 2009, Australia
Napa valley Merlot Reserve 2008 USA

Carfield

China Airlines First Class Menu
January to March 2013
CI 8 Taipei to Los Angeles Lv2350 Arr1915 Boeing 747-400 B-18210

Late Night Supper
You may create a lighter option for your supper. Please inform your crew of your choice.

Appetizer
“T” Goose Liver Mousse, Hawthorn Jelly, Pineapple Beer, Braised red yeast duck breast served with Woobar Signature cocktail “Doctor Goes Away”


Or
Scallop Terrine, tomato, asparagus, bell peppers

Soup
“T” Shampignon, yam, Nantou chicken consommé
Or
Chef’s Recommendation
Creamy Onion Soup with Crispy Cheese crouton


Main Course
“T” Cod Fillet, Chinese olives, black beans, arrowroot


Pork belly ribs, Worcestershire kumquat sauce


Heart of Tender Shoots, Sakura Shrimp flakes with crab paste


Sausage, pickled turnip, fragrant fried rice

(Energy 457.8 kcal)


Steamed rice and healthy grain rice are available on request
Or
Grilled NZ Beef Tenderloin
Grilled onion, bell peppers, asparagus, tomato, potato
(Energy 450.8 kcal)
Or
Pan seared cod fillet with shredded smoked salmon, zucchini, pumpkin, tomato, mashed potato
(Energy 381.8 kcal)
Choice of Western Main Course sauce: Creamy Pesto sauce or Black Truffle sauce

The Bakery


*French rye baguette
*Sun dried tomato, basil and cheese bread
Black rye beer bread
Multi grain bread
Garlic Bread
Above all served with homemade butter

Sweet Finale
Fresh Fruits of the Season


Selection of cheese
“T” Purple Yam, Garbanzo beans, red dates soup

Blueberry Fondant Chocolate pudding


Haagen-Dazs Ice Cream

“T” A special menu designed by Chef Kong Khai Meng – Yen Chinese Restaurant W Taipei
“Doctor Goes Away” cocktail designed by Mixologist Kenny Miau – Food and Beverage Service Manager, W Taipei
*Specially designed by Master Wu Pao-Chun

Light Bites Menu
Should you desire a little snack or something more substantial in between your meals, simply make your selection to our crew during the flight

Authentic Beef Noodle Soup (Fast and delicate of Taiwan Delight)


Traditional Flavorful Sticky Rice with sweet and spicy sauce
Turnips with pork ribs soup
Vegetable and Chicken Pot Pie
Vegetarian instant noodle
Cheese platter
Mixed fruits

Carfield

Breakfast menu



Choice of juice: orange, apple, tomato
Soy Bean Milk
Fresh Fruits of the season


Cereals
Yogurt


Assorted breads served with butter and jam



• Green soy bean bread (stuffed with grainy mustard) Specially designed by Master Wu Pao-Chun
• Longan bread mixed with red wine Specially designed by Master Wu Pao-Chun
• Croissant
• Whole Wheat Toast
All served with homemade butter

Main Course
Double Color Egg Wrap with Vegetables, tomato, pork sausage, potato roesti, hollandaise sauce (Energy 396.2 kcal)
Or
Corn pancake with banana, chicken thigh, bacon, Vanilla sauce (Energy 725.7 kcal)
Or
Plain Congee (Energy 78.0 kcal) or Sweet Potato Congee (Energy 116.8 kcal)

Homemade dishes:
Steamed minced pork with Chinese pickles


Pan fried egg with dried turnips (Energy 170.4 kcal)


Shrimps with Green Soy Beans


Marinated Coral seaweed and shimeji mushrooms

(Energy 101.9kcal)

Shredded dried pork, homemade Taiwanese bun and savory


Traditional Taiwanese Side dishes were available upon request
101D-C1008F

Carfield

China Airlines
First Class (January to March 2013)
CI 007 LAX to TPE

Late Night Supper


Appetizer
Cumin lamb chop, marinated jelly fish, chicken with ginger sauce




Or
Nicoise Salad – tuna, green beans, potato, tomato, black olive

Soup
Braised Chinese Soup – Conch & Chinese Herbs
Or
Chicken and Mushroom Consommé garnish with mushroom Panna Cotta, shimeji mushroom


Main Course
Braised sea cucumber and meatballs in garlic sauce, Steamed Chicken with Chinese ham, Assorted mixed vegetables, steamed rice
Or
Grilled Beef Tenderloin, Broccoli, Cauliflower, Bell Pepper, Duchess Potato, Red wine sauce
Or
Lobster Ravioli with Prawn
Vegetable Bundle, Lobster Tomato Cream Sauce



The Bakery


Ciabatta Bread
Brioche Roll
Multi-Grain Roll
Focaccia Roll
Garlic Bread
All served with homemade Butter

Sweet Finale
Fresh Fruits of the season


Cheese Selections
Authentic Almond Drink with Chinese deep fried donut (can be served warm or cold)
Chocolate bread pudding, mixed berries, vanilla sauce



Haagen-Dazs Ice Cream

Light Bites Menu
Authentic Beef Noodle Soup

Deep fried pork cutlet with noodle soup



Chicken Wellington with salad
Vegetarian Instant Noodle
Cheese Platter
Mixed nuts

Carfield

Breakfast Menu
Choice of juice: orange, apple or tomato
Fresh fruits of the season




Cereals
Drinking yogurt – strawberry flavored


Assorted breads served with butter and jam
Carrot Walnut Muffin
Almond Croissant
Blueberry Scone
Thick White Toast

Main Course
Nutella bread pudding
Mixed berries, pork loin, vanilla sauce
Or
Scrambled egg with crème fraiche
Zucchini, tomato, chicken sausage, potato cake
Or
Plain Congee

I had the pork chop noodle soup with the light bites menu and the breakfast side dishes were served.


Homemade dishes:
Sautéed green bean with minced pork (served chilled)


Pan-fried Chinese dried turnip omelet (served warmed)


Tofu with minced pork (served warmed)


Lotus root with shiitake mushroom (served chilled)


Shredded dry pork, home made steamed bun
Traditional Taiwanese side dishes are available upon request
101D-CI007F

Carfield

Thai Airways
Royal First Class

Wine List for March 2013
White Wines
Chateau de Chantegrive Carline 2010
Chablis Grand Cru Desvignes 2011

Red Wines
Chateau Yon-Figeac 2006
Beaune 1er Cru Les Grieves 2008

German White Wine for BKK to German routes (Frankfurt & Munich)
Schloss Vollrads Riesling 2009

Australian Red Wine Loading from BKK for Sydney and London
Domaine Tournon 2009

Italian Red Wine from BKK to Rome
Sondraia 2007

Champagne
Dom Perignon Vintage 2003

Liqueurs
1795 Extra Cognac
OTARD

Carfield

March 2013 Menu
TG 601
Hong Kong to Bangkok

Canapés




First Course
Smoked Norwegian Salmon, Green Papaya salad


Main Course
Steamed ling fish with Preserved Vegetables Soya Sauce
Braised E-fu noodles with Oyster Soya sauce
Braised Chinese Cabbage with Carrot
Or
Grilled Beef Tenderloin with Pommery Mustard Sauce
Deep-fried Finger Potatoes with Parsley
Carrot, French bean
Sautéed Portobello Mushroom with Olive Oil
Or
Thai Red Curry with Roast Duck
Steamed Rice
Carrot, Broccoli



Assorted Bread, Crackers, Butter


Cheese and Fruit Plate


Dessert


Salted Caramel Tart


Rice Pudding Cake


Tea, Coffee
Espresso, Cappuccino
TG 601 F-MENU E: MAR 2013

Carfield

Thai First Class March 2013
TG 600 Bangkok to Hong Kong



Fruit Juice
Fresh Fruits, Yogurt
Cornflakes and Muesli



Main Course
Vegetables, Cheese and Egg Souffle
Grilled Back Bacon
Roesti Potatoes, Panache of Mushrooms with Herbs
Or
Pork Ball Rice Soup
Or
Braised Five Spice Beef Short Ribs, Tossed Shrimp Roe Noodles
Sautéed Pak Choy




Roll, Croissant, Danish Pastry, Butter, Jam and Honey



Tea, Coffee, Chocolate Malt
TG 600 F – MENU E: MAR 2013

Carfield

Thai Airways Royal Silk Class (Business Class)
Wine List for March 2013

Champagne:
Piper Heidsieck Brut Champagne

White Wines
Chateau Marjosse Entre-Deux-Mers 2010
Domaine Des Deaux Roches Saint-Veran 2010
Babich Winemakers’ Reserve Sauvignon Blanc 2011

Red Wines
Chateau De Cruzeau 2006
Beaune 1er Cru 2010
Gevrey Chambertin 2010

New Zealand White Wine for BKK to New Zealand/Australia/South Africa
Stony Bank Sauvignon Blanc 2011

Louis M. Martini 2008
Napa Red Wine for BKK to North Pacific routes (LAX)

Thai Airways Royal Silk Class (Business Class)
TG 601 Hong Kong to Bangkok

First Course
Smoked Tangini (Some kind of smoked fish)

Main Course
Roast Norwegian Salmon with Parsley Lemon Butter
Deep-fried Potatoes Medley, Green Peas
Or
Roast Duck with Plum Sauce, Steamed Rice
Choy Sum, Carrot, Mushrooms in Oyster Sauce
Or
Braised E-fu Noodles with Oyster Soya Sauce, Mushroom and Ground Meat Sauce
Deep-fried Eggplant, Choy Sum with Ginger Garlic Sauce
Or
Thai Fried Rice with Chicken and Pineapple with Raisin
Vegetables

Assorted Breads, Crackers, Butter
Cheese/ Fresh Fruit

Dessert
Black and White Chocolate Mousse cake
Tea, Coffee
Espresso, Cappuccino
TG 601 C – MENU E: MAR 2013

Mr. Roboto

Royal Silk Business Class menu
Frankfurt → Bangkok (A380)
February 2013

First Serving

Hot Savoury
Chicken Satay with Satay Sauce
Cucumber and Vinegar Relish Sauce[

First Course
Beef Fillet with Herbs
Potatoes Salad with Dijon Mustard
Fried Prawn and Herb Mayonnaise

Salad
Mixed Green Salad with Italian Tiziano Dressing

Main Course
Roast Duck Breast with Black Chocolate Cherry Sauce
Roesti Potatoes, Buttered VegetablesBeef Brisket with Olive Tomato Sauce
Braised Spinach, Creamy PolentaChicken Pa-naeng Curry
Steamed Thai Hom Mali Rice, mixed VegetableSalmon Fillet with Zucchine Cream Sauce
Mashed Potatoes, Vegetables

Assorted Bread, Butter
Assorted Cheese, Fres Fruits

Dessert
Black Forest Cake
Tea, Coffee, Espresso, Cappuccino


Second Serving

First Course
Fresh Fruits
Yoghurt

Main Course
Omelette
Poultry Sausage
Sauteed Mixed Mushroom
TomatoScrambled Egg
Veal Fennel Sausage
Hashed Brown Potatoes
Tomato

Assorted Bread, Butter, Jam
Tea, Coffee, Chocolate Malt
Instant Noodle Soup with Chinese Roast Pork and Garnitures
(Available Upon Request)

Kiwi Flyer

Emirates
First Class menu
Auckland to Sydney
March 2013

Bar Service

Aperitifs

Campari - Campari Bitter
Vermouth Sweet/Dry - Martini

Beers

A selection of international beers including Heineken, Budweiser and Amstel Light

Cocktails

Black Russian, Bloody Mary, Bucks Fizz, Champagne Cocktail, Cosmopolitan (US routes), Fantasy Island, Kir Royal, Manhattan, Martini Cocktail Classic, Screwdriver, Vodka Martini

Mocktails

Jumeirah Delight

Spirits

Premium Scotch Whisky - Chivas Regal Royal Salute, Johnnie Walker Blue Label
Single Malt Whisky - Glenfiddich 21 Years Old
Bourbon - Woodford Reserve
Cognac - Hennessy Paradis
Vodka - Grey Goose, Imperia Russian
Gin - Bombay Sapphire, Hendricks
Rum - Bacardi Superior, Ron Zacapa

Champagne, Port & Wines

A selection of fine wines from internationally renowned vineyards of the old and new world

Liqueuers

Baileys Irish Cream
Tia Maria
Drambuie
Cointreau
Patron XO Cafe


Dinner

Appetiser

Seafood platter
a captain's table of the finest seafood including hot-smoked salmon, char-grilled fresh scallops, spicy marinated prawns, and premium salmon tartare

Air-dried beef
wafer slices of prime beef, served with fresh peppery rocket salad, artisan basil pesto and parmesan cheese

Soup

Cream of celeriac and leek
rich, creamy farmhouse vegetable soup, garnised with crisp fried leek

Salad

Seasonal salad
crisp fresh garden salad leaves, with sweet cherry tomatoes and freshly shaved parmesan cheese

Main Course

Roast chicken and artichoke fricasee
French-style succulent creamy chicken, served with courgette, carrots, steamed sugarsnap peas, and pan-fried golden polenta triangles

Stir-fried beef with hoisin sauce
prime beef wok fried with salty sweet hoisin sauce, served with stir-fried shiitake mushrooms, soy beans, steamed baby pak choy, and garlic-infused fried rice

Grilled salmon
tranche of fresh salmon, browned on the grill and presented with sauteed baby leaf spinach, roasted cherry tomatoes, and a classif potato and celeriac gratin

Goat's cheese ravioli
fresh handmade pasta parcels generously filled with soft goat's cheese, served with chunky cherry tomato ragout, parmesan cheese, and tangy balsamic onions

Vegetables
our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your taste including sauteed fresh beans, roasted carrot batons, sauteed lyonnaise-style sliced potatoes, and steamed Thai rice

Bread

Bread basket
choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

Dessert

Trilogy of desserts
a selection of freshly made mini pastries, which includes a mini mango tart, apricot frangi cake, and rich chocolate mousse

Cheese

Cheese board
a carefully chosen assortment of the finest boutique cheese from around the world, served with a selection of crudites, crackers and dried fruits

Fruit

Selection of fruit
a seasonal assortment of the finest fresh cut fruits

Hot Beverages

Tea
black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Camomile

Coffee
brewed to order, your choice of decaffeinated, espresso and cappuccino coffee

Chocolates
a luxurious rich chocolate selection provides the perfect finale




Wine

Champagne

Dom Perignon Vintage 2003
The 2003 Dom Perignon is a highly rich, powerful and vinous Dom Perignon and unsurprisingly since the summer of 2003 was the hottest in 53 years. The nose has two distinct sides - the light floral candied fruit notes and darker, spicier, licorice aromas. A mouthful of creamy, silky fruit, hints of praline and honey, is under-pinned by a fina vivacious acidity and striking minerality. The perfect way to start a flight, excellent with caviar and pretty outstanding with shellfish and other fish dishes.

Moet & Chandon NV
Brut Imperial
A harmonious blend of the three Champagne grape varieties : Chardonnay, Pinot Noir and Pinot Meurnier, from the most expressive crus of the Champagne region. Brut Imperial embodies the Moet & Chandon style. It is a complete, generous and dunamic champagne. The wine has matured on the lees for several years until considered ready for drinking by the Chef de Cave.

White Wine

Y de Yquem 2010, Bourdeaux
Most impassioned wine lovers will have heard if not had the extreme pleasure to taste a wine from the revered Chateau d'Yquem vineyards in Sauternes, famous for their lusciously rich, complex, long living and unctuous wine. But few will have come across Y (pronounced "Ygrec") the almost dry white wine produced from early picked Sauvignon Blanc and Semillon grapes from the same vineyards. Y is intensely fruited and vivacious, packed full of citrus, white flowers and honey, with a beautiful freshness and a touch of sweetness. Due to this residual sweetness it matches a very wide range of dishes.

Stonier Reserve Chardonnay, 2010, Mornington Peninsula
There is a lot of talk about the Yarra Valley being the premier supply of cool climate wine in Australia but our money is on the Mornington peninsula. Positioned on the coast near Melbourne it benefits from the cool ocean breeze. Fermented in French oak barrels the 2010 Chardonnay displays notes of nougat, peaches and nuts. The superb creamy palate has a fine acidity making this a great food wine, especially with seafood, pasta and poultry dishes.

Leeuwin Prelude Chardonnay 2010, Margaret River
Leeuwin was one of the earliest wineries in Margaret River region with an exceptional reputation for fine Chardonnay. The 2010 Prelude Chardonnay was fermented and aged in French oak barrels which offers notes of honeyed peaches, jasmine, orange, a dash of lime and lifted floral notes with a light oak nuance in the backgroun. The palate is delicately textured with pear, hints of wild honey and cashew. The finish is persistent. A superb wine for pairing with shellfish and seafood dishes.

Pierro LTC 2012, Margaret River
A blend of Sauvignon Blanc and Semillon is well-known in Margaret River. Our friends at Pierro add "a little touch of Chardonnay" to theirs, hence the name LTC. The Semillon has a waxy texture; the Sauvignon gives a zesty freshness and the Chardonnay marries the two together with an overriding creaminess. A melange of grapefruit, lime and peach are found on the palate with a seductive and silky texture. Truly great to be enjoyed as an aperitif, with seafood and even spicy dishes.

Red Wine

Chateau Batailley 2000, Pauillac Bordeaux
Batailley is one of the oldest estates in the Medoc. The name is derived from the battle ("battaille") that took place where the chateau and vineyard are today during the 100-years war in 1452. Neighbouring Latour and Lynch Bages, Batailley has a very classical Pauillac style, exhibiting power, structure and deep fruit. 2000 was one of the finest years on record in Pauillac producing dense and long living wines. The ruby colour, turning to brick red on the rim, leads to an aromatic nose with ripe plums and cherry fruit. The palate is elegant, exuding cassis liqueur, tobacco and cedar notes. The perfect partner for steak and lamb dishes and the cheese board.

Clarendon Hills Onkaparinga Grenache 2009, McLaren Vale
The Onkaparinga Grenache forms part of what Roman Bratasuik calls his "grand cru" classification. The soils of this so called new world site are some of the oldest on earth and the vines were planted over 100 years ago still on pre phylloxera rootstocks, so you can imagine the intensity of the wine. The proximity of the ocean and the 300 meter elevation give Roman's wines lifted aromas and a fresh palate. The 2009 has a distinct, cosmetic-like, floral perfume with raspberry and kirsch aromas. Full bodied with fine savoury fruit flavours, elegant and soft tannins and a crisp finish.

Torbreck RunRig 2006, Barossa Valley
The RunRig was designed with the great wines of Hermitage and Cote Rotie in mind and the style comes through. The blend follows the classic Cote Rotie blend of 95% Shiraz or Syrah with 5% of Viognier, the fragrant white wine of Northern Rhone. A wine of great power and depth, with complex aromas of cigar box, Asian spice, barbecued meat, and layers of saturated fruit complimenting the generous structure. This is one of Barossa's greatest wines and deserves a fine red meat dish to accompany it.

Chateau Marquis de Terme 2003, Margaux
The 4th growth Margaux Chateau Marquis de Terme 2003 comes from one of the hottest years on record in Bordeaux. The colour is classically claret - dark ruby fading to garnet on the rim. The sweet plum and currant aromas are joined by herbal and tobacco notes. The palate is medium weight and charming, offering black cherries, cassis and more tobacco. A perfect partner to lamb and beef dishes, pleasant on its own or with hard cheeses.

Seppelt Aerin's Heathcote GSM 2009, Victoria
A single vineyard effort from one of Australia's most established producers - Seppelt. The Grenache, Shiraz and Mourverdre blend works brilliantly on the Heathcote soils producing complex and satisfying wines. Raspberries, red currants and subtle oak on the nose lead to a medium bodied palate with fine tannins, bold red fruits and sweet spice. A delicious wine, perfect with a range of food especially red meat and spicy dishes.

Dessert

Chateau Coutet 2006, Barsac Bordeaux
One of only two premier crus of Barsac, a region producing the famous sweet wines along with Sauternes. Coutet, like the other wines of Barsac, and Sauternes, benefits from the micro climate created by the two rivers flanking the vineyards. The mist, created by the cool and warm airs of the two rivers allows "noble rot" to form on the berries which in turn sucks out the water leaving shriveled but very concentrated juice in the grapes. It is this concentrated, viscous juice that goes on to make the delicious sweet wines that carry the appellation of Barsac (and Sauternes). The Coutet 2006 has a beautifully fresh nose combining exotic fruits such as pineapple and peaches with honey and marzipan. A light, zingy style, quite typical of the Barsac commune, the wine shows great opulence, svelte texture and a finely integrated acidity adding a welcome freshness. Perfect with an array of desserts and salty cheeses.

Port

Graham's Single Harvest Tawny Port 1969, Douro
This rare, limited release single vintage Tawny, from a production of only six barrels was not easy to come by, but since we did we are delighted to share it with you. Single vintage Tawny, for those of you unfamiliar to the style, is a vintage Port aged in port pipes until release. The longer the wine is aged, the lighter or more "tawny" it becomes. The Graham's 69 has a seductive and mesmerizing nose with honeysuckle, vanilla and caramel. The complex and silky palate has been softened from the 41 years in port pipes offering currants, exotic spice and butterscotch. A great accompaniment to salty cheese and chocolate desserts. Saude!