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Dom. de la Choupette (Bourgogne) Wine Dinner

1/26/2020

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​On Thursday 27 February at 7pm, Le Bistro Winebeast has the immense pleasure to host Dom. de la Choupette with guest speakers, Perrine & Jean-Christophe Gutrin (owners and winemakers at Domaine De La Choupette Gutrin fils). They will present some of their wines over a 4-course dinner @HK$798 +10% service charge per person.
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WELCOME DRINK
Champagne, Waris & Filles, Grand Cru Blanc de Blancs Avize

STARTER
2018, Domaine de la Choupette, Puligny-Montrachet 
MARINATED SALMON, herring caviar, celery, passion fruit and wasabi vinaigrette, olive oil, dill

FIRST MAIN
2018, Domaine de la Choupette, Chassagne-Montrachet 1er Cru Morgeot Blanc
GRILLED HOKKAIDO SCALLOPS, butternut purée, Parmesan cheese emulsion, sea bean, nuts, truffle oil 

SECOND MAIN
2018, Domaine de la Choupette, Santenay 1er Cru La Comme
2018, Domaine de la Choupette, Chassagne-Montrachet 1er Cru Morgeot Rouge

PITHIVIERS OF LAMB FILLET, French puff pastry, New Zealand lamb from Coastal Lamb, minced pork, cumin, chestnut 

DESSERT
POACHED MANDARINE, chocolate and hazelnut sauce, cream of chestnut, passion fruit ice cream 

Menu by chef Johan Ducroquet
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Luis Cañas (Rioja) Wine Dinner

12/5/2019

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On Wednesday 11 December at 7pm, Le Bistro Winebeast & EMW Fine Wines have the immense pleasure to host Bodegas Luis Cañas - Vinos de Rioja Alavesa. They will present some of their wines over a 4-course dinner @HK$698 (+10% service charge) per person.
STARTER
2015, Rioja, LuisCañas, Crianza
Macaroni of Duck Confit, butternut purée, Parmesan cheese emulsion, truffle jus, Parmesan cheese shavings 

FIRST MAIN
2013, Rioja, Luis Cañas, Reserva
Salmon Ravioli, confit lemon, black olive, lobster and pastis bisque, fresh herbs

SECOND MAIN
2012, Rioja, Luis Cañas, Reserva Selección de la Familia
2011, Rioja, Luis Cañas, Gran Reserva

Confit Beef Cheek, red wine marinade, red cabbage marmalade, Brussels sprouts, nuts

DESSERT
Poached Pear in Mulled Wine, vanilla cream, 70% dark chocolate sauce, pistachio ice cream

Menu by chef Johan Ducroquet
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2015, Crianza
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Region: Rioja
Variety: Tempranillo, Garnacha

Clean nose with hints of balsamic and plum aromas. The mouthfeel is smooth with fruit and spice flavours interlaced with oaky notes.


2013, Reserva
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Region: Rioja
Variety: Tempranillo, Graciano

The nose is very pleasant filled with aromas of fine wood, ripe fruit and coffee. The mouthfeel is generous, thick and unctuous with a solid tannic structure.
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​2012, Reserva Selección de la Familia
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Region: Rioja
Variety: Tempranillo, Cabernet Sauvignon

Ripe berry fruits, smoky notes, raisins and liquor. The mouthfeel is full with a good presence of tannins and a flesh texture. Long lasting and lingering finish.


​2011, Gran Reserva
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Region: Rioja
Variety: Tempranillo, Graciano

Intense and concentrated on the nose, warm and ripe, with notes of chocolate and cocoa. The mouthfeel is filled with wood, peat and coal aromas interlaced with spicy and black fruit notes. A wonderful vintage.
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Marchand & Tawse Wine Dinner

11/9/2019

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On Monday 9 December at 7pm, Le Bistro Winebeast & Omtis Fine Wines has the immense pleasure to host Marchand & Tawse from Burgundy. Renowned Burgundy winemaker and personality, Pascal Marchand will present some of their wines over a 4-course dinner @HK$798 (+10% service charge) per person.
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STARTER
2016, Saint-Romain Blanc, Marchand & Tawse
Carpaccio of Hokkaido Scallop, herring caviar, green apple, celery, confit lemon, olive oil, passion fruit emulsion 

FIRST MAIN
2016, Côtes-de-Nuits, Marchand & Tawse
Roasted Langoustine, in butter and lime, bellota chorizo, black rice, langoustine bisque

SECOND MAIN
2017, Gevrey-Chambertin, Marchand & Tawse
2017, Chambolle-Musigny 1er Cru Les Fuées, Marchand & Tawse

Grilled Veal Rump, spinach purée, black olive, nuts, violet mustard, veal jus

DESSERT
Mini Cannelé, Mini Passion Fruit Crème Brûlée, Cream of Chesnut, Pear and Vanilla

Menu by chef Johan Ducroquet
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Vignobles Neipperg (Bordeaux) Wine Dinner

11/6/2019

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On Friday 6 December at 7pm, Le Bistro Winebeast has the immense pleasure to host Vignobles Comtes Von Neipperg with guest speaker, Ms. Magali Malet-Serres, Communication & Marketing Manager. Vignobles Neipperg is renowned worldwide for their Saint-Émilion wines: Ch. Canon-La Gaffelière and Clos de l’Oratoire.She will present some of their wines over a 4-course dinner @HK$798 (+10% service charge) per person.
STARTER
2012, Castillon-Côtes de Bordeaux, Ch. d’Aiguilhe
Pâté en Croûte, pork, foie gras, chicken, cumin, fresh herbs & Croquette of Duck Confit 

FIRST MAIN
2014, Pessac-Léognan, Clos Marsalette
Onion Tart and Griddle-grilled Scallop, sea beans, orange mustard, red wine marinated veal jus

SECOND MAIN
2011, Saint-Émilion, Clos de l’Oratoire
2006, Saint-Émilion, Ch. Canon-La Gaffelière

Grilled Stuffed Saddle of Lamb, artichoke, black olive, wasabi purée, chorizo jus

DESSERT
72% Dark Chocolate Ganache, chestnut financier cake, vanilla and gingerbread ice cream

​Menu by Chef Johan Ducroquet
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2012, Ch. d’Aiguilhe
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Region: Castillon-Côtes de Bordeaux
Variety: Cabernet Franc, Merlot

Rich texture with layered blackfruit aromas. The mouthfeel exudes a smoky depth and a good concentration. An elegant Bordeaux wine.

2014, Clos Marsalette
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Region: Pessac-Léognan
Variety: Bordeaux blend

A full-bodied red with blackfruit, chocolate and spice aromas with soft and layered tannins. Savoury finish with earthy tones. The most exuberant Pessac-Léognan!
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​2011, Clos de l’Oratoire
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Region: Saint-Émilion
Variety: 90% Merlot, 10% Cabernet Franc​

With its pronounced fruity aromas, Clos de l'Oratoire is a smooth, soft, very seductive wine. With an up-front, medium to full-bodied, fleshy style, it is a treat to drink now.

2006, Ch. Canon-La Gaffelière
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Region: Saint-Émilion
Variety:  55% Merlot, 35% Cabernet Franc, 10% Cabernet Sauvignon

​There is always a floral side to enhance its fruitiness, with hints of forest floor. A great pleasure on both the nose and the palate. Fine and delicate.​
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Château de Pommard Wine Dinner

10/27/2019

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On Wednesday 27 November at 7pm, Le Bistro Winebeast has the immense pleasure to host Château de Pommard with guest speakers, Ms Ching-Hsiu Huang (Wine Advisor to Ch. de Pommard in Asia) and Ms Vanessa Guébels (Wine School Director Ecole V at Ch. de Pommard). They will present some of their wines over a 4-course dinner @HK$798 (+10% service charge) per person.
APÉRITIF DRINK
2017, Ladoix 1er Cru Les Gréchons, Château de Pommard

STARTER
2016, Chassagne-Montrachet 1er Cru, Château de Pommard
Seared Tuna and Pan-fried Foie Gras, mango, raspberry, veal jus

FIRST MAIN
2014, Volnay 1er Cru, Château de Pommard
Stuffed Macaroni, duck confit, truffle, butternut purée, Parmesan cheese emulsion 

SECOND MAIN
2012, Pommard, Clos Marey-Monge, Château de Pommard
Confit Beef Cheek, apple purée, celery, caramel, gingerbread, red fruit jus

CHEESE & DESSERT
2008, Pommard, Clos Marey-Monge, Château de Pommard
Cheese Platter from Frères Marchand, Verrine of Chestnut, Cannelés

​Menu by Chef Johan Ducroquet
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Altos Las Hormigas Wine Dinner

10/6/2019

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​On Wednesday 6 November at 7pm, Le Bistro Winebeast & Victoria Wines has the immense pleasure to host Altos Las Hormigas from Mendoza - Argentina - the world famous Malbec pioneer. Leonardo Erazo, their Technical Director since 2012, will present some of their wines over a 4-course dinner @HK$698 (+10% service charge) per person.
APERITIF DRINK
2015 Mendoza, Argentina, Colonias Las Liebres, Brut Rosé

STARTER
2017, Mendoza, Argentina, Altos Las Hormigas, Clásico Malbec
Porcini Mushroom Ravioli, hazelnut, sea bean, Parmesan cheese emulsion 

FIRST MAIN
2016, Mendoza, Argentina, Altos Las Hormigas, Terroir Malbec
Pork and Chicken Terrine in Pie Crust, Malbec wine marinade, cumin, celery purée 

SECOND MAIN
2017, Mendoza, Argentina, Altos Las Hormigas, Reserva Malbec
2017, Mendoza, Argentina, Altos Las Hormigas, Altamira Malbec

Rossini Beef Fillet, pan-fried foie gras, truffle jus

CHEESE
Cheese Platter

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Menu by Chef Johan Ducroquet
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2015 Colonias Las Liebres, Brut Rosé
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Region: Mendoza Argentina
Variety: 100% Bonarda

The nose delivers subtle fruity notes. The mouthfeel is creamy with a good volume and refreshing acidity.

​2017 Altos Las Hormigas, Clásico Malbec
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Region: Mendoza Argentina
Variety: 100% Malbec

This wine has a fruity nose of plums and raspberries aromas peppered with herbal hints. The mouthfeel is filled with supple tannins combined with a balanced acidity.
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​2016 Altos Las Hormigas, Terroir Malbec
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Region: Mendoza Argentina
Variety: 100% Malbec

The nose is intensely fruity and peppered with hints of violet flower. It has a medium- body with a good tannic structure, this wine is best enjoyed with Mediterranean cuisine and red meats.
​2017 Altos Las Hormigas, Reserva Malbec
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Region: Mendoza Argentina
Variety: 100% Malbec

Spices, graphite and pencil shavings with red fruit, wild berries aromas characterise this Malbec Reserve 2017. Complex, long, and multilayered, it is a wine difficult to define as it keeps changing and evolving in the glass.
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​2017 Altos Las Hormigas, Altamira Malbec
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Region: Mendoza Argentina
Variety: 100% Malbec

Fineness and structure is one of the most difficult combinations to achieve in a wine. This Malbec from Jardín Altamira achieves this unique combination, and that fills us with pride. It is a wine where patience is rewarded by the different nuances that are displayed in the glass.​
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Champagne Deutz & Maison Delas Wine Dinner

9/15/2019

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On Tuesday 15 October at 7pm, Le Bistro Winebeast & Montrose Fine Wines have the immense pleasure to host Champagne Deutz and Maison Delas (#Rhône #Valley) with guest speaker, Wilfried Sentex (Brand Ambassador). He will present some of their wines from Champagne and Rhône Valley over a 4-course dinner @HK$698 +10% service charge per person.
APERITIF DRINK
2017, Pays d’Oc, Delas, Viognier

STARTER
Champagne, Deutz, Brut Classic
Carpaccio of Sea Bream, red cabbage, orange peel, passion fruit, wasabi and vanilla vinaigrette

FIRST MAIN
2016, Saint-Joseph, Delas, Les Challeys
Onion Tartlet and Quail, lardon, thyme, black olive jus

SECOND MAIN
2016, Châteauneuf-du-Pape, Delas, Haute Pierre
Ibérico Pork Fillet, Brussels sprouts, confit celery, nuts, truffle jus

​DESSERT
Champagne, Deutz, Brut Rosé
Confit Mandarine and Chestnut, star anise, cinnamon, gingerbread, cheesecake ice cream, speculoos

Menu by Chef Johan Ducroquet

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2017, Pays d’Oc, Delas, Viognier
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Region: Vin de Pays, Rhône
Variety: 100% Viognier

The nose is full of apricot, peach, exotic fruits aromas. while the mouthfeel is both smooth and zesty with hints of dried fruits.

Champagne, Deutz, Brut Classic
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Region: Aÿ, Champagne
Variety: Pinot Noir, Pinot Meunier, Chardonnay

The nose is filled with smoky and pastry hints with a recurring lemon curd aroma. The mouthfeel is savoury.
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​2016, Saint-Joseph, Delas, Les Challeys

Region: St. Joseph, Rhône
Variety: 100% Syrah

A beautiful St. Joseph wine full of red berries aromas interlaced with woody hints. The mouthfeel is medium bodied with young tannins.

​2016, Châteauneuf-du-Pape, Delas, Haute Pierre

Region: Châteauneuf-du-Pape, Rhône
Variety: Grenache, Syrah

The "Haute Pierre” cuvée is characterised by spicy aromas and a full bodied mouthfeel. Its finish is elegant and full of complex aromas such as leather and liquorice aromas.
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Champagne, Deutz, Brut Rosé

Region: Aÿ, Champagne
Variety: 100% Pinot Noir
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A vibrant Champagne rosé that won't leave your glass empty for long. It has a unique mix of blood orange, pink grapefruit and almond aromas. The mouthfeel is deliciously zesty with smoky notes.
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Ch. Sociando-Mallet Wine Dinner

9/8/2019

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On Tuesday 8 October at 7pm, Le Bistro Winebeast has the immense pleasure to host Ch. Sociando-Mallet with guest speaker, Pascale Thiel (Commercial Director). She will present some of their wines from Haut-Médoc over a 4-course dinner @HK$698 +10% service charge per person.

Among the many arguments for revising the famous 1855 Bordeaux classification of the top wine properties in the Médoc, one of the most compelling is the performance of Château Sociando-Mallet, which has come to well-deserved fame thanks to the talent and dedication of its owner, Jean Gautreau.
STARTER
Haut-Médoc, La Demoiselle de Sociando-Mallet 2016
SQUID INK RISOTTO, Bellota chorizo, grilled scallops, confit lemon 

FIRST COURSE
Haut-Médoc, Château Sociando-Mallet 2014
DUCK CONFIT AND MACARONI, butternut purée, sea beans, truffle, nuts 

SECOND COURSE
Haut-Médoc, Château Sociando-Mallet 2008
ANGUS BEEF SIRLOIN, confit tomato, basil, balsamic vinegar, black olive 

DESSERT
Haut-Médoc, Château Sociando-Mallet 1996
POACHED PEAR, mulled wine, cinnamon, blue cheese, gingerbread ice cream

Menu by Chef Johan Ducroquet
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Pairing Wine with Dim Sum

6/1/2019

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Gone are the days when white wine is strictly paired with fish and red wine with red meat; Chinese dishes and wine pairing should not be overlooked. Whilst making pairings may be a little more complicated due to its sauces, spices, flavours and textures – their pairings should not be overlooked!
Let’s talk Dim Sum, which translates to “to touch the heart,” whilst originally created to accompany tea drinking, they also taste great paired with wine. As dim sum meals are usually not times to impress with expensive wines, they are particularly suited to great value, everyday wines that you would gladly share with friends, family members or colleagues – crowd and bank pleasers!
Dim Sum as a cuisine is ever expanding, and more and more culinary delights are appearing on menus and it can get tricky to know where to start… so we will start with the staples. 
When pairing at home or in a restaurant without guidance, we recommend you think about the dish’s components, cooking method, and sauce.
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Example:
Siu Bao (barbecue, pork-filled bun)
Main component: Pork
Cooking method: Steamed
Sauce: Barbecue
Typically, when pairing wines, there are two categories, contrast or compliment. A complimenting wine for Siu Bao would be a Chardonnay such as Aegerter Les Enfants Terribles, which has pairing points of sesame oil and soy sauce, and a contrasting wine would be a red. We suggest you pick lighter, fruitful varieties when choosing ‘dim sum reds’ such as Aegerter Les Enfants Terribles Pinot Noir which has subtle tannins. Or a more structured Red such as Aegerter Nuits-Saint-Georges.
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​Example:
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Wu Tao Go (fried yam cake)
Main component: Yam
Cooking method: Fried
Sauce: None, so focus on the cooking method
Here we would suggest Aegerter Les Jolies Filles Côtes-de-Provence Rosé, which is both crisp and subtle (HK$230 a bottle at Le Bistro Winebeast’s Happy Hour), in fact typically speaking, Rosé pairs well with most fried dim sum, including Siu Mai (steamed shrimp and pork dumpling with crab roe on top), haam sui gok (fried pork dumplings) or Guotie’s (pork potstickers) which would each be particularly well suited with a fruit forward bubbly Rosé such as Champagne Drappier, Cuvée Antoine Rosé (HK$560).
Whilst not Dim sum, or Chinese, our French sister restaurant; Le Bistro Winebeast will be offering wines mentioned above throughout their June/July Happy Hour promotion. Buy one, get one free @ HK$88 Or HK$230 per bottle. Available wines;
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​Les Jolies Filles 
Côtes-de-Provence Rosé; Beautiful Girls. 
Les Beaux Gosses Côtes-du-Rhône; Handsome Guys
Les Enfants Terribles Chardonnay; Terrible Children
Les Enfants Terribles Pinot Noir; Terrible Children

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