Had an opportunity to meet-up with Boon, the owner of Wein & Vin for a Luncheon at Boathouse while we chatted and updated each other about our plans for the wine trade in Singapore.
I’m glad to see Boon is doing well and definitely, helping restauranteurs to bring in more interesting wines for a good cause. Focusing mainly on German and French wines in his portfolio, i had the honour to taste a bottle of 2011 Kesselstatt WV Edition No. 2 Riesling alongside my Duck Confit and Boon’s Salmon which he choose for Lunch today.
Here’s some of my tasting and pairing notes:
2011 Kesselstatt WV Edition No. 2 Riesling
A dry German Riesling from one of the best village in Germany (Mosel, Saar and Ruwer). Aromatic nose of white ripe fruits. Consistent ripe fruits on the palate. Juicy and fresh acidity. Superb example of dry Riesling from the village. Perfect match with most Chinese dishes.
A little preview of the Edition No.1
I was trying to be cheeky to pair it with the duck confit which was carefully cooked in its own fats, leaving a crispy texture on the skin. The wine went perfectly well with the duck! a good balance of acidity which balances the richness of the duck and the crispiness of the skin! A perfect pairing! I would highly recommend the wine to go with a roasted-pork dish or a crispy-skin chicken or dumpling!
Cheers to more great wines!
To add on, the Boathouse restaurant will be participating in the Riesling week (6th-14th April 2013) which we will be featuring:
2011 Donnhoff Riesling Trocken
2011 Kesselstatt WV Edition No.2 Riesling
and…. a German Pinot Noir! – 2010 Huber Pinot Noir
To check out the BOATHOUSE RESTAURANT:
pHone: 6358 9038