TOP CHEFS, GOURMET MENU AND FINE WINES
The 10-course extravaganza is prepared by 21 culinary masters with wonderful wines supported by Central Wine Cellar
The 2016 Bangkok Chefs Charity Gala Dinner and Auction is set to take place in the Royal Ballroom of the Mandarin Oriental, Bangkok on Monday, July 18. This year’s 10-course gourmet menu is prepared by 21 executive chefs from five-star hotels and one from Thai Airways International. They’ve been working on the 10-course menu in teams of two, except for the sorbet.
Accompanying the gourmet menu are fine wines, supported by Central Wine Cellar, Thailand’s leading importer and distributor of wines from around the world. For this year’s event, Central Wine Cellar has chosen some of the best regions and winemakers in the world to match the food creations. All the selected wines come with a 90-point or higher rating by international wine experts.
For example, the Luis Felipe Edwards Marea Valle de Leyda Sauvignon Blanc 2013 from Leyda Valley is from one of Chile’s best winemakers in 2015. Leyda Valley is an exciting emerging coastal region for premium Sauvignon as the mountain protect the grapes from the weather. The high elevation provides perfect sunshine as well as snow-melt water irrigation. The wine shows juicy citrus fruit with lemon and lime to the fore. It was awarded 91 points by Wine Enthusiast magazine.
Dog Point Chardonnay 2013 from Marlborough, New Zealand, is an amazing wine from two magical winemakers who were part of the original Cloudy Bay development. This full-bodied wine has a bouquet that exhibits ripe citrus, minerality, hints of roasted nuts and toasty aromas together with savoury overtones derived from extended contact with yeast lees. It was awarded 91 points by Wine Enthusiast.
From the Old World is a classic Les Vins de Vienne Viognier 2013 from Rhone Valley, France. Viognier is a white wine grape with more than 2,000 years of history, known for producing textural, aromatic wines with pronounced stonefruit flavours. This simply delicious wine was awarded 90 points by Wine Spectator.
The charity dinner’s first red comes from an all-time classic region, Saint-Julien in Bordeaux. The Amiral de Beychevelle AOC Saint-Julien 2010 is a great example of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. The wine is ready to drink now and will make an impression with its soft, fruity and elegant depth and breed. It was awarded 90 points by wine journalist James Halliday.
Another beautiful red, Vincent Girardin Domaine de la Tour Du Bief AOC Moulin a Vent Clos de la Tour 2010, from Burgundy, France, perfectly accompanies the cured duck breast menu. Made from the Gamay grape from 40- to 60-year-old vines from the oldest estate created 450 years ago in Moulin a Vent, the wine was awarded 91 points by Wine Spectator.
For the main lamb course, Majella Shiraz 2012 from South Australia’s Coonawarra region is the ideal match. Coonawarra region is world-famous as producer of some of the best reds in the world. The Majella Shiraz from Brian Lynn is exceptional, full bodied with great length of plums, cherries and blackberries. After spending 22 months in French and American oak, it received a stunning 96 points by James Halliday.
The golden Petit Guiraud AOC Sauternes 2013 from Bordeaux, France, has been chosen to go with the dessert. The wine is still young but works very nice with the sweet course, without overpowering it. Made from 65% Semillion and 35% Sauvignon grapes, it was awarded 90 points by Wine Spectator.
The following is the full menu with its wine pairings and the men in white, in order of their contributions — from canapés to starter, second to fifth courses, and sorbet to main courses and desserts.