Page 64 - CWA MAY-JUNE 2020-v2
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One of the biggest misconceptions in this In this photo from left to right : Head Sommelier of VUE
new age of wine and food pairings is that - Alan Au (AA), Sommelier of Praelum Wine Bistro - Tok
Yui Shuen (TYS), Chief Sommelier at La Terre - Daisuke
Indian cuisine, with its use of spices and Kawai (DK), Corporate Chef at Punjab Grill - Chef Javed
strong flavours, cannot be paired with Ahamad, Restaurant Manager of Punjab Grill - Ramesh
European Wines. Of course, with the help of Somani (RS), Principal Trainer at The Beverage Clique -
professional sommeliers, we make it easier Sean Ou (SO)
for you folks to know how you can do so. AIMÉ ROQUESANTE ROSÉ, CÔTES DE
With wines thoughtfully provided by Asia PROVENCE, AOP FRANCE 2018
Wine Network, and food created by Punjab
Grill, this is something to watch out for. CH
DK: I like the colour, it’s not too pink or too red.
It’s very deep yellow and slightly pink. The smell
reminds me of apricot, cherry, mature ripe fruits.
The taste is very fresh, with acidity, well-balanced
with medium body. It also has an oily texture.
SO: The colour is very attractive, in comparison to
warmer climate wine types, where the colour is denser.
In terms of flavour, it’s fresh, young, and vibrant It
would match with something a little more cream based.
Their choice: chicken meatball kebab (DK)
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