THE PANEL OF SOMMELIERS INCLUDE: Joel Lim (JL), Head Sommelier of OUE Singapore; Timothy Taw (TT), Sommelier at Praelum Wine Bistro; Ramesh Somani (RS), Restaurant Operations Manager of Punjab Grill; Sandra Sim (SS), Co-founder and CEO of Coterie Concepts; and Bala Natarajan (BN), Owner of Century Cellars.
MARLBOROUGH SUN SAUVIGNON BLANC 2017, MARLBOROUGH, NEW ZEALAND
JL There are notes of pear and apple. You get green lime and pronounced gooseberries. The wine is very aromatic, has medium acidity and is fresh on the palate. There is some minerality and stone fruit on the palate as well.
TT It’s a very aromatic wine. There are grassy notes, lime, apples, with a slight sweetness at the end. This wine will go with many dishes. SS I agree with them; this is a very aromatic and fruity wine that you want to drink again after the first sip.
Pairing: Goes with dishes like goat cheese, grilled asparagus, steamboat, mala, tandoori chicken or lobster.
REUTER-DUSEMUND RIESLING TROCKEN 2016, MOSEL, GERMANY
SS This wine has floral notes and is very dry. It is aromatic and light on the palate. This is slightly sweet, which is surprising for a Riesling.
TT This is the wine I would bring to the hawker centre because it is so versatile. There is a nice acidity with yellow apples and pears that give it a slight sweetness.
BN This is a very value-for-money Riesling because it is slightly sweet and versatile. It will go with all kinds of dishes.
This story is from the September - October 2019 edition of Cuisine & Wine Asia.
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This story is from the September - October 2019 edition of Cuisine & Wine Asia.
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