Discoveries Winemaker Tour ~ 愛蓮說 Domaine Josmeyer in June 2009

 

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” 27^th, 29^th, and 30^th 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, 29^th 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):

1. Josmeyer at PEARL ON THE PEAK:  ‘Message of the Lotus Flower, Biodyamic Wines’ Afternoon Paired Wine-tasting Seminar (Saturday 27^th June, 2009, 3:30pm – 5:30pm):  $328.00 NET per person
   
2. Josmeyer at LIAN:  ‘Renaissance of蓮 (Lian), Thai Lotus Flower Banquet’ Winemaker Dinner (Monday 29^th June, 2009 7:00pm – 10:30pm):  $468.00 NET per person
   
3. Josmeyer at MISO Jardine House:  ‘The Zen of Biodynamie” Winemaker Dinner (Tuesday 30^th June, 2009, 7:00pm – 10:30pm):  $668.00 NET per person

ADVANCED TICKET PURCHASE IS REQUIRED.  Tickets (available for sale) from 6^th 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:

1. MISO Central:  Shop 15, Basement, Jardine House, Central:  Tel.:  2845 8773


2. MISO Tsim Sha Tsui:  Shop G301, G/F., Harbour City , Tsim Sha Tsui:  Tel.:  2175 0638
   
3. LIAN:  Shop 2004, Podium Level 2, ifc mall Central, Hong Kong (2521 1117)
   
4. 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)

1^st 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

2^nd 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

3^rd 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

4^th 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

5^th Taste

Josmeyer Riesling ‘Les Pierrets’ 2003

Grilled Boston Lobster Tail in Natural Sea Salt 扒波士頓龍蝦尾

6^th Taste

Josmeyer Pinot Noir ‘Herrenweg’ 2005

Pan-fried Duck Breast with Touch of Orange Zest 香煎橙香鴨胸

7^th 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

1^st 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

2^nd Course

Josmeyer Pinot Gris ‘Le Fromenteau’ 2005

Earthy Lemongrass Infused Lotus Root Consommé

香茅蓮藕清湯

3^rd 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

4^th 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

5^th 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

6^th 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)

1^st 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

2^nd 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

3^rd 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

4^th 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

5^th 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

6^th Course

Josmeyer Riesling ‘Les Pierrets’ 2003

Abalone Cooked with Sake Served in Shell 日式原味鮑魚

7^th Course

Josmeyer Pinot Noir ‘Herrenweg’ 2005

Sautéed Wagyu Beef Cubes with Ginger 香煎日本和牛粒

8^th Course

Josmeyer Gewürztraminer Vendage Tardive 2002

Pineapple Napoleon with Ginger Ice Cream 鳳梨拿破崙酥餅配香薑雪糕