The St. Regis Bangkok’s Aficionado Experience with Domaine Raveneau’s Chablis Wine

St. Regis Bangkok has designed a unique evening of trial and exploration of Domaine Raveneau’s superior Chablis wines. An intimate wine dinner will be held on Thursday May 17, 2012 from 7pm for a limited number of guests.

Chablis heralds from the Yonne department in Burgundy, in north-central France. The picturesque village has given its name to one of the most famous French white wines, which are known for their mineral qualities.

As international wine columnist Victoria Moore explains; “It’s the conjunction of soil (Kimmeridgian clay, formed of compacted oyster shells) and climate (it’s 160km south-east of Paris) that makes Chablis a white wine with no peer.”

Made with chardonnay grapes that grow particularly well in this region, there are four levels of Chablis; Petit Chablis, Chablis, Premier Cru and Grand Cru.

Domaine Raveneau is arguably Chablis’ finest producer. Bernard and Jean-Marie Raveneau have 7 hectares of vines and produce hand-crafted wines from three Grands Crus (Blanchot, les Clos and Valmur and four Premiers Crus (Montée de Tonnerres, les Vaillons, Butteaux and Chapelot).

The grapes are fermented in stainless steel vats and the wine is aged in oak feuilletes (the barrels have an average age of 7-8 years) for 18 months. Very low yields allied to meticulous wine making techniques are what make these wines so highly prized. They are renowned for their pure, minerality and rich, honeyed fruit.

Experience these exceptional white wines paired by sommelier Ekarin Preesawad and chef Leonardo Concezzi to a five-course tasting menu.

 

 

Domaine Raveneau Chablis Wine Dinner  May 17, 2012

Chilled prawn and Alaskan crab custard in a langoustine bisque Paired with Chablis Village 2009

Slow cooked Boston lobster with DOP Burrata cheese in citrus foam or Sous vide Monkfish in Asian herb marinade with foie gras dim sum in saffron foam

Paired with Chablis Premier Cru Butteaux 2009

Mango and Lemongrass sorbet

Paired with Champagne Henri Giraud

Slow cooked snow fish and tofu served with a gold leaf-garnished salmon bonbon Or Grilled wild Turbot with fish roe pasta in a black mussel broth Paired with Chablis Grand Cru Blanchot 2009

Baked orange crepe with rum and raisin ice cream Paired with Caprice de Bastor-Lamontage 2007 Sauternes

Petits fours of vanilla ice cream wrapped in Valrhona chocolate and hazelnut and almond pastry

Dinner including wines is Baht 3,200 per person.

To reserve a table contact 02 207 7801 or fb.bangkok@stregis.com. Price is subject to service and prevailing government tax. Menu is subject to change following the food tasting on April 24, 2012.

The St. Regis Bangkok  Jittrawadee  Tangtrakul   jittrawadee.tangtrakul@stregis.com

 

 

 

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