Dear Wine and Food Lover,
We invite you to join us in the fifth tour of our new series of ‘Discoveries Winemaker Tour’, a joint programme by m.a.x. concepts, wine merchant Cottage Vineyards (International) and local wine instructor, Damon Yuen, where each month, a visiting winemaker and Damon, will lead you to discover some of the world’s most exciting and unusual wines paired to a range of exquisite cuisine in various m.a.x. concepts outlets.
Our fifth tour, entitled, “愛蓮說Message of the Lotus Flower, Biodynamic Wines” 27th, 29th, and 30th Josmeyer, 2009, will star the biodynamic wines of elite Alsatian FRENCH estate, Domaine Josmeyer, led by Domaine Josmeyer’s winemaker Mr. Christophe Ehrhart.
At Domaine Josmeyer, going into organic and biodynamic winemaking in 2000 was a conscious choice: first, to improve the ability of the wines to express the domaine’s prestigious vineyard terroirs, and second, to contribute to a better lifestyle for the next generations to come.
The result are wines of style which hold a purity and precision unfound in other wines, wines which whisper and gradually flair up, just like the humble lotus flower described in 愛蓮說”(Essay on the Love of the Lotus Flower by Zhou Dun Yi). In fact, on the second to last day of this tour, 29th June, 2009, Josmeyer will unveil the new label for their special blend designed for Asian cuisine, “Fleur de Lotus”, at m.a.x. concepts modern Thai-Viet restaurant, LIAN (Lotus Flower). The new label features an Alsatian painting of a Lotus Flower overlaid with the Chinese Character, “蓮” by Master Chinese Calligrapher, Mr. Master Chan Shue Hang.
At Domaine Josmeyer, wine is art, and to emphasize the artistic side of the Josmeyer style, the domaine has created the “Artists” series, where each label depicts the wine as imagined by the artist, under the four seasons of Spring (Pinot Blanc), Summer (Gewurztraminer), Autumn (Pinot Gris) and Winter (Riesling).
To celebrate the relaunch of the “Fleur de Lotus” label overlaid with the new Chinese calligraphy, the emphasis of two of this tour’s events will be with Asian Cuisine, specifically that of Thai-Viet and Japanese.
Choose to join our tour in one of the three destination events listed below (Menus below and attached):
- Josmeyer at PEARL ON THE PEAK: ‘Message of the Lotus Flower, Biodyamic Wines’ Afternoon Paired Wine-tasting Seminar (Saturday 27th June, 2009, 3:30pm – 5:30pm): $328.00 NET per person
- Josmeyer at LIAN: ‘Renaissance of蓮 (Lian), Thai Lotus Flower Banquet’ Winemaker Dinner (Monday 29th June, 2009 7:00pm – 10:30pm): $468.00 NET per person
- Josmeyer at MISO Jardine House: ‘The Zen of Biodynamie” Winemaker Dinner (Tuesday 30th June, 2009, 7:00pm – 10:30pm): $668.00 NET per person
ADVANCED TICKET PURCHASE IS REQUIRED. Tickets (available for sale) from 6th May, 2009 can be purchased from Cottage Vineyards (International). Call Tel. 2395 1293 or email tastings@cottagevineyards.com.
Tickets can also be purchased at the following m.a.x. concepts locations:
- MISO Central: Shop 15, Basement, Jardine House, Central: Tel.: 2845 8773
- MISO Tsim Sha Tsui: Shop G301, G/F., Harbour City , Tsim Sha Tsui: Tel.: 2175 0638
- LIAN: Shop 2004, Podium Level 2, ifc mall Central, Hong Kong (2521 1117)
- PEARL ON THE PEAK: Shop 2, Level 1, The Peak Tower , Hong Kong (2849 5123)
Hope to see you at our events.
Yours sincerely,
Ada Leung
Managing Director
Cottage Vineyards (International) Limited
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Pearl on The Peak / Tasting Seminar
Message of the Lotus Flower, Biodynamic Wines
27 June 2009, 3:30 – 5:30pm
HK$328 per person
Apéritif
Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007
(80% Pinot Auxerrois/ 20% Pinot Blanc)
1st Taste
Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007
(80% Pinot Auxerrois/ 20% Pinot Blanc)
Tuna Tartar with Asparagus Purée 吞拿魚他他配鮮露筍茸
2nd Taste
Josmeyer ‘Fleur de Lotus’ 2006
(50% Pinot Blanc, Pinot Auxerrois, Pinot Gris/ 40% Gewürztraminer/ 5% Muscat / 5%Riesling)
Deep-fried Spring Roll of Fish, Shrimp, and Crab Served with a Savory Chili Sauce
香辣脆炸海鮮卷
3rd Taste
Josmeyer Pinot Gris ‘Le Fromenteau’ 2005
Mushroom Terrine Served in a Shiitake Mushroom 意大利香草野菌醬釀香菇
4th Taste
Josmeyer Gewürztraminer ‘Les Folastries’ 2004
Saffron Risotto on a Smoked Indian Chicken Curry Parcel 煙印度咖喱雞件配紅花飯
5th Taste
Josmeyer Riesling ‘Les Pierrets’ 2003
Grilled Boston Lobster Tail in Natural Sea Salt 扒波士頓龍蝦尾
6th Taste
Josmeyer Pinot Noir ‘Herrenweg’ 2005
Pan-fried Duck Breast with Touch of Orange Zest 香煎橙香鴨胸
7th Taste
Josmeyer Gewürztraminer Vendage Tardive 2002
Pineapple Tart in the Shape of Lotus Flower 酥皮鳳梨蓮花
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Lian / Dinner
Renaissance of Lian, Thai Lotus Flower Banquet
29 June 2009, 7:00 – 10:30pm
HK$468 per person
Apéritif
Josmeyer ‘Fleur de Lotus’ 2006
(50% Pinot Blanc, Pinot Auxerrois, Pinot Gris/ 40% Gewürztraminer/ 5% Muscat/ 5%Riesling)
Deep-fried Crispy Lotus Root Chips
脆炸蓮藕片
1st Course
Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007
(80% Pinot Auxerrois/ 20% Pinot Blanc)
Crispy Lotus Root and Cucumber Salad with Fresh Lotus Seeds
鮮藕片青瓜沙律伴蓮子
2nd Course
Josmeyer Pinot Gris ‘Le Fromenteau’ 2005
Earthy Lemongrass Infused Lotus Root Consommé
香茅蓮藕清湯
3rd Course
Josmeyer Gewürztraminer ‘Les Folastries’ 2004
King Prawns in Mild Thai Curry Served in a Bed of Lotus Flower Petals
泰式淡咖喱大蝦伴鮮蓮花
4th Course
Josmeyer Riesling ‘Les Pierrets’ 2003
Lotus Leaf Steamed Sea Bass Topped with a Duo of Mushrooms in Bamboo Steamer
籠仔蒸荷葉‧鮮菇‧海鱸魚
5th Course
Josmeyer Pinot Noir ‘Herrenweg’ 2005
Slow Roasted Beef Tenderloin with Thai Abalone Fried Rice
慢火燒牛柳。泰式鮑魚炒飯
6th Course
Josmeyer Gewürztraminer Vendage Tardive 2002
White Lotus Seed Pastry with a Pomelo Sauce with Lotus Flower Tea
柚子汁白蓮蓉酥配蓮花清茶
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MISO / Dinner
The Zen of Biodynamie
30 June 2009, 7:00–10:30pm
HK$668 per person
Apéritif
Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007
(80% Pinot Auxerrois/ 20% Pinot Blanc)
1st Course
Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007
(80% Pinot Auxerrois/ 20% Pinot Blanc)
Sea Urchin Sashimi with Cucumber 海膽刺身伴青瓜
2nd Course
Josmeyer ‘Gri-Gris’ 2005
(30% Pinot Auxerrois, 30% Pinot Blanc, 35% Pinot Gris and 5% Pinot Noir)
Spicy Salmon Skin Cone with Crab Roe 香辣三文魚皮手卷
3rd Course
Josmeyer ‘Fleur de Lotus’ 2006
(50% Pinot Blanc, Pinot Auxerrois, Pinot Gris/ 40% Gewürztraminer/ 5% Muscat / 5%Riesling)
Shrimp, Pumpkin and Sweet Potato Tempura with Miso Tomato in Sake
日本南瓜、番薯、蝦天婦羅配清酒番茄
4th Course
Josmeyer Pinot Gris ‘Le Fromenteau’ 2005
Zuwaikani Crab Meat and Mushroom White Miso Ramen 香菇松葉蟹柳白麵豉豬骨湯麵
5th Course
Josmeyer Gewürztraminer ‘Les Folastries’ 2004
Pan-fried Cod Fillet and Chicken Leg in Mild Spicy Tomato Sauce 香煎銀鱈魚˙冲繩辣雞腿
6th Course
Josmeyer Riesling ‘Les Pierrets’ 2003
Abalone Cooked with Sake Served in Shell 日式原味鮑魚
7th Course
Josmeyer Pinot Noir ‘Herrenweg’ 2005
Sautéed Wagyu Beef Cubes with Ginger 香煎日本和牛粒
8th Course
Josmeyer Gewürztraminer Vendage Tardive 2002
Pineapple Napoleon with Ginger Ice Cream 鳳梨拿破崙酥餅配香薑雪糕
