A Chinese supper club
Jointly organised by UOB and epicure, an exclusive wine dinner was held for UOB Reserve Cardholders at Chinese private dining restaurant Xi Yan.
While nothing about the fresh white facade of Maxwell Chambers — a dispute resolution complex — reveals itself as a venue for vibrant cuisine, there lies a hidden gem within. Xi Yan Maxwell is the flagship outlet of the long-standing Chinese private dining brand. The cosy spot within the heritage building was the venue for UOB’S private wine dinner for their Reserve Cardholders.
The main focus of the wine dinner was Sangiovese, brought in by sponsor Cornerstone Wines. The bottles came from La Rasina, a gorgeous 50-hectare wine estate from Eastern Montalcino, which finesses a host of favourable conditions.
The 650-metre tall hill at the center of the estate boasts a superior microclimate that enables the grapes to reach a high level of depth and complexity. For the past six generations, La Rasina has dedicated itself to historical practices and organic agriculture, to make its expression of quintessential Italian sunshine wine. After all, “we see wine as a food, not just a simple beverage, and treating our produce with utmost care during harvesting and processing results in a far superior wine,” says Jens Schmidt, export director of La Rasina who made a special trip for the dinner.
The La Rasina Rosso di Montalcino 2017 led the charge with well-structured fragrance and smooth tannins, pairing well with the earthy notes of Xi Yan's Black Truffle Roast Chicken.
The main courses were then accompanied by La Rasina’s star product — the Brunello di Montalcino. The 2012 and 2013 vintages were presented as a double pairing to the Stewed Spareribs with Worcestershire Sauce, though both were predominantly similar on the nose with lively red fruits and hints of spice. The 2010 vintage was a good match for the sweetsavoury Hakka Marinated Duck, bringing with it a rich, complex profile of cedar and blackberries. Lastly, the La Rasina Brunello di Montalcino Riserva 2012 complemented the Seared Prime Ribeye with Sichuan Sauce. The full-bodied yet velvety wine was full of cherries and floral notes, standing up to the piquancy of Sichuan spice.