From The Grapevine in April
This month we’re putting a spotlight on Southern Hemisphere wines. Most of these are New World wines, which (for those who aren’t familiar) place use more creative and innovative approaches to winemaking.
These wines are more inclined to the winemaker’s own style, where they choose the best grapes every year and make the perfect blend to bottle. Importantly, April marks harvest celebrations in Argentina, Chile and Australia – so you can be part of the celebration too!
The warmer climates of the Southern Hemisphere also mean that grapes are well-ripened, have more sugar content and thus more alcohol. They tend to be full-bodied with ripe or overripe fruit taste. Wines below have vibrant and balanced acidity with a harmonious balance.
Now that you have a taste of this corner of the wine world, try some for yourself.
Till April 30th, enjoy the following selection at our wine counter at 15% off for takeaway:
Luigi Bosca Finca La Linda Old Vines Malbec (Argentina)
Luigi Bosca La Linda Torrontes (Argentina)
Luigi Bosca Malbec D.O.C. Single Vineyard (Argentina)
Petaluma Cabernet Sauvignon from Coonawarra (Australia)
Petaluma Adelaide Hills Sauvignon Blanc
Torbreck Woodcutter’s Shiraz (Australia)
Yering Station Chardonnay (Australia)
Miguel Torres Escaleras Empedrado Pinot Noir (Chile)
Miguel Torres Manso De Velasco (Chile)
Luna Estate Pinot Gris (New Zealand)
Mount Riley Pinot Noir (New Zealand)
Culina Series: Cooking Demo with Chef Tshering Lhaden
Let Bhutanese native and Executive Chef of COMO Cuisine, Chef Tshering Lhaden bring you deep into the lively flavours of Bhutanese cuisine at this cooking demo.
The veteran chef of COMO Uma Paro and COMO Uma Punakha will present four dishes: Sha Momo Dhang Ezay (pork dumpling with chilli paste), Norsha Tshoem (braised beef curry), one of the most defining national dishes Sisi Shamu Datshi (chilli cheese) and a refreshing Goen Hogay (cucumber salad).
Due to COVID-19 regulations, tastings will not be allowed. But you’ll get to bring back a homemade jar of a classic chilli paste, Ezay, as well as recipe cards for you to recreate your own corner of Bhutan at home.
[COOKING DEMOS FULLY BOOKED]
April 14th and April 15th | 4 to 6pm | Culina Market’s Demo Kitchen | $80 nett per person, limited to 12 people.
Please arrive 15 minutes earlier for registration.