Subject Line: Tour 11 Discoveries Winemaker Tour, The Unforgettable Touch of Catherine Gachet in Sauternes and Graves paired with modern French Cuisine and modern Thai-Viet Cuisine
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Dear Wine and Food Lover,
Thank you for your support in our last tour, Tour 10 of the Discoveries Winemaker Tour featuring the French Southwest wines of Authentique Sudouest.
We now invite you to join us in the 11th tour of our 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 eleventh tour, entitled, “The Touch of Catherine Gachet in Graves and Sauternes”, 2-5 January, 2010, will star the Graves and Sauternes wines of the beautiful Catherine Gachet, owner and winemaker of boutique Graves and Sauternes properties Clos Les Remparts and Clos Dady respectively.
Although winemaking had been in Catherine’s family through the generations (her grandfather Alix was a winemaking farmer in Sauternes for the famous French writer, François Mauriac), Catherine’s wines bring a fresh new meaning to Graves and Sauternes.
Unlike her grandfather’s wines which were heavy and sweet, Catherine’s Sauternes carry an unforgettable elegance and freshness, in short, characteristics of Catherine Gachet herself, reflective of all those years she spent working as a press attaché in Paris before devoting herself to winemaking on a 6-hectare property in Preignac, the heart of the most prestigious parcels of the Sauternes appellation, where she settled with her husband, Christophe Gachet, their children, and dog Gucci.
Catherine also produces two just as unforgettable red wines in the Graves appellation, elegant and floral, made with the same handcrafted care with traditional, mostly manual techniques.
A few years ago, Catherine became somewhat of a minor Internet Star when the Telegraph revealed that health-obsessed French busy-bodies forced a reshoot of posters advertising Sauternes when the first image showed her looking “too sexy” with a glass of wine too close to her lips.
This tour’s selection of wines will include Catherine’s full selection of three “sexy” Sauternes wines and two red Graves wines, with a stunning barrel-fermented dry white from Graves white specialist, Château Magneau.
Leading the tour will be the beautiful Catherine Gachet herself together with her dental surgeon husband, Christophe Gachet.
To match with unforgettable wines of such elegance and freshness, we have thus designed two wine dinner events, equally elegant, sophisticated and fresh and in locations equally elegant, sophisticated and fresh (Menus below and attached with 15% off for all Cottage Vineyards E-mail List members):
- NEW YEAR’S CELEBRATION WINEMAKER DINNER WITH CLOS DADY at PEARL ON THE PEAK (Shop 2, Level 1, The Peak Tower, Hong Kong): ‘Modern Sauternes and Graves, Modern French cuisine’ (Saturday 2nd January, 2010 7:00pm – 10:30pm):
$628.00/ $533.00 NET per person [NOTE: In this one dinner, men with gold ties and women in cocktail dresses with shimerring rhinestone, gold and diamond jewellery, will receive one extra lucky draw for a bottle of Clos Dady ‘La Dolce Vita 2001 (375mL) (HK$788/btl) - CLOS DADY at LIAN (IFC, Central): ‘Elegant Sauternes and Graves, Elegant Viet-Thai Cuisine’ Winemaker Dinner (Monday 4th January, 2010 7:00pm – 10:30pm): HK
$548.00/ HK$465.00 NET per person
ADVANCED TICKET PURCHASE IS REQUIRED. Tickets (available for sale) now can be purchased from Cottage Vineyards (International). Call Tel. 2395 1293 or email tastings@cottagevineyards.com.
Hope to see you at our events.
Yours sincerely,
Ada Leung
Managing Director
Cottage Vineyards (International) Limited
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釀酒師巡迴演奏之旅程十一 – 與來自Graves 和Sauternes的Catherine Gachet 一次難忘接觸, 她的美酒跟新式法國菜和泰越菜的精彩給合
釀酒師巡禮旅程十之法國西南部(French South wines of Authentique Sudouest)得到各位的支持，我們要致上衷心的感謝。
我想再次誠邀各位參予釀酒師巡迴演奏第十一個旅程，是由美心集團旗下的m.a.x. concepts， 村鄉葡萄園(國際)有限公司及葡萄酒培訓講師袁大文先生每月都會邀請世界各地不同的釀酒師來臨香港，帶大家發掘世上獨特的葡萄酒及享受m.a.x. concept旗下餐廳的精彩美食配搭。
旅程十一名為「與來自Graves (格拉弗)和Sauternes(蘇岱)的Catherine Gachet 一次難忘接觸｣，將於2010年1月5 日舉行，歷時我們會一同欣賞來自法國Graves及Sauternes的Clos Les Remparts/Clos Dady葡萄酒，而美麗幽雅的酒莊主人和釀酒師Catherine Gachet會跟各位見面。
釀酒事業對Catherine的家族來說已是好幾代的事(她的祖父Alix曾替著名法國作家Francois Mauric從事葡萄種植的工作)，但Catherine所釀製的酒帶給Graves及Sauternes一個新穎的意念。
跟她祖父所釀製的甜葡萄酒比較，祖父的葡萄酒偏向濃重和甜膩，Catherine所釀製的Sauternes甜酒卻是另一種風格。就像她本人一樣，充滿令人難以忘懷的幽雅和清麗。 在從事釀酒事業之前，她在巴黎任職傳媒專員的工作，之後她決定留在位於Sauternes區最有名氣的心臟地帶--Preignac的6公頃土地上，將自己奉獻給葡萄園和葡萄酒。 在這裡，她跟深愛的丈夫Christophe Gachet, 活潑可愛的孩子和名叫Gucci的狗一同生活。
Catherine也同時在Graves產區利用同樣傳統人手的技術，製造出幽雅和充滿花香的紅葡萄酒。
幾年前，Catherine拍下一幅為Sauternes宣傳海報上的照片，由於酒杯太接近她迷人的嘴唇，比一群法國「滋事份子｣批評為太性感， 強烈要求她重拍，此事件被每日電信報披露，頓時成為網上佳話，突然成為了網絡明星。
今次的旅程可欣賞到Catherine全個系列 -- 三款「性感｣的Sauternes甜酒，以及兩款Graves紅酒。此外，我們亦會品嚐另一間位於Graves白酒專家 – Chateau Magneau利用橡木桶醞釀的兩款同樣迷人的乾白酒。
美麗動人的Catherine Gachet 會聯同她的牙醫丈夫Christophe Gachet一起出席並主持是次的品酒晚宴。
為配合是次令人難以忘懷的幽雅和清新，我們為各位設計了兩個品酒晚宴，並選擇了具有同樣氣息的地點舉行﹕
(以下菜單以及八五折優惠價給所有村鄉葡萄園(國際)有限公司之電郵名單內客戶)
1. CLOS DADY – NEW YEAR’S CELEBRATION PARTY at PEARL ON THE PEAK 山頂明珠 (香港山頂凌霄閣一樓2號): ‘新式Sauturnes甜酒和Graves紅酒, 新式法國菜 ’ 釀酒師慶祝新年晚宴(2010年1月2日星期六 晚上七時至十時半): 每位 HK$628.00 / HK$533.00 [ 當晚參加此品酒晚宴的朋友如穿上派對服飾可有雙重抽獎機會: 女士可穿上酒會禮服(cocktail dress)及佩帶閃亮飾物, 而男士則戴上金色領呔或煲呔, 即可參加額外抽獎, 嬴取價值$799的Clos Dady “La Dolce Vita”2001 (375ml)一支]
2. CLOS DADY at LIAN 蓮 (香港中環國際金融中心Level 2 2004號舖): ‘優雅Sauturnes甜酒和Graves紅酒, 優雅泰越菜’ 釀酒師晚宴 (2010年1月4日星期一 晚上七時至十時半): 每位 HK$548.00 / HK$465.00
入場劵已正式發售，有興趣的朋友請致電村鄉葡萄園(國際)有限公司，
電話: 2395 1293 或電郵: tastings@cottagevineyards.com.
希望在酒會中見到你!
Ada Leung
董事總經理
村鄉葡萄園(國際)有限公司
Cottage Vineyards (International) Limited
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PEARL / Dinner
‘Modern Graves and Sauternes, Modern French Cuisine’
Saturday 2 January, 2010, 7:00 —10:30pm
HK$628 / HK$533.00 NET per person for Cottage Vineyards Email List
Apéritif
Château de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)
1st Course
Château de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)
Pan-seared Foie Gras, Caramelized pear, mâche, grape pearl and sweet mustard apple dressing
煎鵝肝•煮梨•沙律菜•珍珠葡萄配甜芥辣蘋果汁
2nd Course
Château Magneau Graves Blanc Cuvée Julien 2007 (60% Sémillon / 40%Sauv. Blanc)
Lobster in mango sauce with green asparagus
芒果汁龍蝦•鮮蘆筍
3rd Course
Château La Tour Des Remparts Graves 2007 (50% Merlot / 50% Cab. Sauvignon)
Duck leg confit served with potatoes, sautéed cèpes mushrooms, and caramelized onions
蜜汁鴨腿伴薯仔•法式洋蔥磨菇蛋餅
4th Course
Clos Les Remparts 2006 (70%Merlot/30%Cabernet Sauvignon)
Beef Filet in gorgonzola cheese cream sauce, shallot confit, and black truffles
黑松露芝士汁牛柳
5th Course
Clos Dady 2005 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)
Apple and Calvados Soufflé with a scoop of vanilla ice-cream
蘋果酒疏乎理伴雲喱拿雪糕
6th Course
Clos Dady La Dolce Vita 2001 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)
Assorted cheese platter with Roquefort cheese, dried apricots, walnuts, and cannelles
併盤: 杏甫乾•果仁•芝士•法式小蛋糕
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LIAN / Dinner
‘Elegant Sauternes and Graves, Elegant Viet-Thai Cuisine’
Monday 4th January, 2010, 7:00—10:30pm
HK$548.00 / HK$465.00 NET per person for Cottage Vineyards Email List
Apéritif
Château de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)
1st Course
Château de Bastard Sauternes 2006 (90% Semillon, 10% Sauvignon/ A pinch of Muscadelle)
Trio of: (1) Soft shell crab, avocado, pink ginger and basil rice paper roll
(2) Orange roast duck roll
(3) Seared Foie Gras Spring Roll with purple pickle
三款泰越小點﹕ (1) 牛油果軟穀蟹米紙卷
(2) 橙汁燒鴨肉卷
(3) 乾煎鵝肝春卷伴醃酸瓜
2nd Course
Château Magneau Graves Blanc Cuvée Julien 2007 (60% Sémillon / 40%Sauv. Blanc)
Lobster and steamed white chicken with pommelo
龍蝦•蒸雞配柚子
3rd Course
Clos Dady La Dolce Vita 2001 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)
Pistachio-crusted Seabass with ginger, lemon grass, and a sweet chili sauce
開心果配甜辣汁鱸魚
4th Course
Château La Tour Des Remparts Graves 2007 (50% Merlot / 50% Cab. Sauvignon)
Confit of duck with turmeric, vietnamese mint, eggplant pickle
薑黃薄荷蜜汁鴨
5th Course
Clos Les Remparts 2006 (70%Merlot/30%Cabernet Sauvignon)
Braised ox cheek in red coconut curry / French bread
紅咖哩牛面肉配法式麵包
6th Course
Clos Dady 2005 (90% Semillon, 10% Sauvignon, and a pinch of Muscadelle)
Deep fried bananas in filo pastry and warm caramel sauce served with a scoop of vanilla ice cream
炸香蕉伴焦糖汁雲喱拿雪糕
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