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KQ 860 BKK-HKG (also CAN) February 2013 J/Class
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 http://i1213.photobucket.com/albums/...ps424b903e.jpg Appetizer Mesclun Thai Mixed Salad (In reality, an antipasto vegetarian salad was served.) http://i1213.photobucket.com/albums/...psddfcc9b7.jpg http://i1213.photobucket.com/albums/...ps93dfbf1f.jpg Main Course Roasted Chicken Breast Gratin potatoes, carrots and asparagus rolls http://i1213.photobucket.com/albums/...psd2e59f7b.jpg http://i1213.photobucket.com/albums/...psda139be7.jpg http://i1213.photobucket.com/albums/...psc35f3d97.jpg Or Stir-Fried Plakapong Oyster sauce, Jasmine rice, red chili and carrots Or Stir-fried udon with celery Sweet and sour vegetables Dessert http://i1213.photobucket.com/albums/...ps42115fd3.jpg Chocolate Mousse http://i1213.photobucket.com/albums/...psa112bcfb.jpg Or Cheese and Fruit A choice of farmhouse cheese and freshly sliced fruit http://i1213.photobucket.com/albums/...ps4ec08874.jpg Bakery Bread and Butter Assorted bread rolls and butter http://i1213.photobucket.com/albums/...ps0bf15d5d.jpg Beverages Tea and Coffee A choice of coffee or a selection of our herbal teas http://i1213.photobucket.com/albums/...ps66e0f617.jpg BKK-HKG-CAN’10-HML-JC-R2 |
CI 7915 TPE-RGN Jan to March 2013
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 |
CI 833 TPE-BKK Jan to March 2013
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 http://i1213.photobucket.com/albums/...ps7f5688ee.jpg Yogurt http://i1213.photobucket.com/albums/...psac7bc9e8.jpg Main Course Wok Fried Japanese Udon with Chicken and Tomato http://i1213.photobucket.com/albums/...ps370e80a4.jpg http://i1213.photobucket.com/albums/...ps65fe14a6.jpg 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 http://i1213.photobucket.com/albums/...ps96f2aea3.jpg 101B-833/834C |
CI 834 BKK-TPE Jan to Mar 2013
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 |
CI First Class Wine List January to March 2013
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 |
CI 8 TPE-LAX Jan to Mar 2013 F/Class Part I
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” http://i1213.photobucket.com/albums/...ps0cae270e.jpg http://i1213.photobucket.com/albums/...pscdc756ae.jpg 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 http://i1213.photobucket.com/albums/...ps8367ebfc.jpg Main Course “T” Cod Fillet, Chinese olives, black beans, arrowroot http://i1213.photobucket.com/albums/...ps2eb875df.jpg Pork belly ribs, Worcestershire kumquat sauce http://i1213.photobucket.com/albums/...psda83f659.jpg Heart of Tender Shoots, Sakura Shrimp flakes with crab paste http://i1213.photobucket.com/albums/...psec32ad8d.jpg Sausage, pickled turnip, fragrant fried rice http://i1213.photobucket.com/albums/...ps7c6d44f1.jpg (Energy 457.8 kcal) http://i1213.photobucket.com/albums/...psba4c0dc4.jpg 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 http://i1213.photobucket.com/albums/...ps7ddada7d.jpg *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 http://i1213.photobucket.com/albums/...psa2fa6387.jpg Selection of cheese “T” Purple Yam, Garbanzo beans, red dates soup Blueberry Fondant Chocolate pudding http://i1213.photobucket.com/albums/...ps38e2c886.jpg 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) http://i1213.photobucket.com/albums/...ps308fc9a6.jpg 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 |
CI 8 TPE-LAX Jan to Mar 2013 F/Class Part II
Breakfast menu
http://i1213.photobucket.com/albums/...psbd427a85.jpg http://i1213.photobucket.com/albums/...psadc4e774.jpg Choice of juice: orange, apple, tomato Soy Bean Milk Fresh Fruits of the season http://i1213.photobucket.com/albums/...ps95056313.jpg Cereals Yogurt http://i1213.photobucket.com/albums/...psb928384f.jpg Assorted breads served with butter and jam http://i1213.photobucket.com/albums/...ps907d612a.jpg http://i1213.photobucket.com/albums/...ps10ee27cd.jpg • 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 http://i1213.photobucket.com/albums/...ps17404eaa.jpg Pan fried egg with dried turnips (Energy 170.4 kcal) http://i1213.photobucket.com/albums/...ps3f2facfa.jpg Shrimps with Green Soy Beans http://i1213.photobucket.com/albums/...psf78eaf3c.jpg Marinated Coral seaweed and shimeji mushrooms http://i1213.photobucket.com/albums/...ps6805103f.jpg (Energy 101.9kcal) Shredded dried pork, homemade Taiwanese bun and savory http://i1213.photobucket.com/albums/...ps8dbbf23d.jpg Traditional Taiwanese Side dishes were available upon request 101D-C1008F |
CI 7 LAX-TPE Jan to Mar 2013 F/Class Part I
China Airlines
First Class (January to March 2013) CI 007 LAX to TPE Late Night Supper http://i1213.photobucket.com/albums/...ps5f77d86c.jpg Appetizer Cumin lamb chop, marinated jelly fish, chicken with ginger sauce http://i1213.photobucket.com/albums/...psd6686563.jpg http://i1213.photobucket.com/albums/...ps9509e5c3.jpg http://i1213.photobucket.com/albums/...psd2709fef.jpg http://i1213.photobucket.com/albums/...psa57dead3.jpg 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 http://i1213.photobucket.com/albums/...pse482dec8.jpg 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 http://i1213.photobucket.com/albums/...ps313123ba.jpg http://i1213.photobucket.com/albums/...psf82c0e28.jpg The Bakery http://i1213.photobucket.com/albums/...psb8a46a23.jpg Ciabatta Bread Brioche Roll Multi-Grain Roll Focaccia Roll Garlic Bread All served with homemade Butter Sweet Finale Fresh Fruits of the season http://i1213.photobucket.com/albums/...psce441367.jpg Cheese Selections Authentic Almond Drink with Chinese deep fried donut (can be served warm or cold) Chocolate bread pudding, mixed berries, vanilla sauce http://i1213.photobucket.com/albums/...psf951d3e5.jpg http://i1213.photobucket.com/albums/...psb17e53a9.jpg Haagen-Dazs Ice Cream Light Bites Menu Authentic Beef Noodle Soup Deep fried pork cutlet with noodle soup http://i1213.photobucket.com/albums/...psfbfc363f.jpg http://i1213.photobucket.com/albums/...psafa8e328.jpg Chicken Wellington with salad Vegetarian Instant Noodle Cheese Platter Mixed nuts |
Breakfast Menu
Choice of juice: orange, apple or tomato Fresh fruits of the season http://i1213.photobucket.com/albums/...ps24f4591c.jpg http://i1213.photobucket.com/albums/...ps2049eb5c.jpg http://i1213.photobucket.com/albums/...psb6e155fa.jpg Cereals Drinking yogurt – strawberry flavored http://i1213.photobucket.com/albums/...psba83aaae.jpg 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. http://i1213.photobucket.com/albums/...ps9de01683.jpg Homemade dishes: Sautéed green bean with minced pork (served chilled) http://i1213.photobucket.com/albums/...psa90619e1.jpg Pan-fried Chinese dried turnip omelet (served warmed) http://i1213.photobucket.com/albums/...pse6c120a9.jpg Tofu with minced pork (served warmed) http://i1213.photobucket.com/albums/...ps909bf33b.jpg Lotus root with shiitake mushroom (served chilled) http://i1213.photobucket.com/albums/...psc0c72aa7.jpg Shredded dry pork, home made steamed bun Traditional Taiwanese side dishes are available upon request 101D-CI007F |
TG First Class Wine List March 2013
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 |
TG 601 HKG-BKK March 2013 First Class
March 2013 Menu
TG 601 Hong Kong to Bangkok Canapés http://i1213.photobucket.com/albums/...ps507cf9e1.jpg http://i1213.photobucket.com/albums/...ps00263e66.jpg http://i1213.photobucket.com/albums/...pscf0aa9b5.jpg First Course Smoked Norwegian Salmon, Green Papaya salad http://i1213.photobucket.com/albums/...ps7aba5b32.jpg 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 http://i1213.photobucket.com/albums/...ps35e74efa.jpg http://i1213.photobucket.com/albums/...ps50da5963.jpg Assorted Bread, Crackers, Butter http://i1213.photobucket.com/albums/...ps999c6345.jpg Cheese and Fruit Plate http://i1213.photobucket.com/albums/...ps848adcbe.jpg Dessert http://i1213.photobucket.com/albums/...psb1d4939b.jpg Salted Caramel Tart http://i1213.photobucket.com/albums/...psbac25240.jpg Rice Pudding Cake http://i1213.photobucket.com/albums/...pse1cef5a2.jpg Tea, Coffee Espresso, Cappuccino TG 601 F-MENU E: MAR 2013 |
TG 601 HKG-BKK March 2013 Business Class
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 |
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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 Vegetables ~or~ Beef Brisket with Olive Tomato SauceBraised Spinach, Creamy Polenta ~or~ Chicken Pa-naeng CurrySteamed Thai Hom Mali Rice, mixed Vegetable ~or~ Salmon Fillet with Zucchine Cream SauceMashed 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 Tomato ~or~ Scrambled EggVeal 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) ♦ ♦ ♦ |
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 EK413-AKLSYDDXB-F-15D_A380 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! |
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