Subject: Jura Yellow Wine Winemaker Dinners with Frederic Lornet 3-4 August, 2010, DWT 2010 Tour 5
Dear Wine and Food Lover,
Thank you for your support in our Tour 4 in our Discoveries Winemaker Tour 2010 where Bella Ridge and the Kyoho grape allowed us to have an encore of two more nights at Kiku!
We now invite you to join us in the fifth of our new series of ‘Discoveries Winemaker Tour 2010’, a joint programme by m.a.x. concepts, wine merchant Cottage Vineyards (International) and local wine instructor, Damon Yuen, where the visiting winemaker and Damon, will lead you to discover each month 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, “Unravelling the mystery of the French Yellow Wine and the land of Jura” 3-4th August, 2010, will star the wines of Frederic Lornet from Jura, France’s smallest AOC region (1,800 hectares) and the producer of the mysterious Vin Jaune (Yellow Wine), made from the controlled oxidation of the Savagnin white wine. Besides Yellow Wine, the region also hones the presence of numerous indigenous grapes such as Savagnin, Poulsard, and Trousseau that are grown almost nowhere else, and the making of wines with techniques that are found also little where else such as Vin de Paille and Macvin du Jura.
Besides uniqueness, these wines also provide exciting food experiences both with traditional Jura cuisine and also with seafood, especially with Asian condiments and flavourings.
Therefore, with this tour, we will unravel the mysteries of the Yellow Wine and Jura with two special events: (1) all fusion seafood wine dinner and (2) a Franche-Comte wine dinner but in a modern light.
The special highlight of this tour will be the pairing of the Frederic Lornet Arbois Nature 2008 with fresh scallops in the first dinner where the fresh scallops will “magically transform” into raw oysters when paired to the wine.
Another special highlight occurs in the second wine dinner where the Frederic Lornet Vin Jaune 2000 pairs to Yellow wine chicken pot-au-feu with vanilla and wild mushrooms, spin-off from the traditional Rooster cooked in yellow wine with morels.
Choose to join our tour in one of the two events listed below (Menus below and attached):
- Frederic Lornet at RICEPAPER (WTC More, Causeway Bay, Hong Kong): ‘All Fusion Seafood, Classic Jura Wines’ Winemaker Dinner (Tuesday 3 August, 2010, 7:00pm – 10:30pm):
$705.00 / $599.00 NET per person for Cottage Vineyards E-mail list
- Frederic Lornet at Cafe Landmark (1/F., The Landmark, Central, Hong Kong): ‘Modern Franche-Comte Cuisine, Traditional Jura Wines’ Winemaker Dinner (Wed. 4 August, 2010, 7:00pm – 10:30pm):
$818.00 / $695.00 NET per person for Cottage Vineyards E-mail list
Menus to both events are listed below and attached with 15% off for all Cottage Vineyards E-mail List members:
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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致各位好友：
在各位的盛情追捧下，“釀酒師巡迴演奏旅程之四” Bella Ridge巨峰提子，光芒四射在賀菊餐廳連爆３場。
釀酒師巡迴演奏旅程之五： 2010年8月3及4日品嚐法國侏羅區Frederic Lornet酒莊極品黃酒晚宴。
現在我們熱情地邀請閣下參加最新系列的“釀酒師巡迴演奏旅程五”，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聯手合辦，每月都會邀請世界各地不同的釀酒師蒞臨香港，與各位一起欣賞他們與別不同的葡萄酒之餘，及享受m.a.x. concepts旗下餐廳的精美佳餚配搭。
今次的旅程是未為新興旅遊人踏足而富神秘色彩的法國黃酒締造地 – 侏羅區。
侏羅區的Frederic Lornet是全法國的最小型擁有‘ＡＯＣ’級數的地區 (1,800公頃)。在這區, 釀酒師生產出“不可思議”，像謎一般的Vin Jaune（黃酒）， 是由控制氧化的技術，從Savagnin, Poulsard, 還有Trousseau 都是其他地方無法培植的。他們擁有的技術，是其他地區罕見，例如：他們所釀造的Vin de Paille（麥稈酒）和Macvin du Jura。除了獨步天下的釀酒技術外，令人感興趣的是黃酒能配搭美味的侏羅區傳統美食，也能配上海鮮和亞洲區的調味及香料，酒和美食能互相輝映，美輪美奐。
承接這一些特色，我們在這兩場晚宴中一併將黃酒的神秘面紗揭開。
１） 以Fusion海鮮配對一系列的黃酒晚宴
（晚宴聚焦點是以Frederic Lornet Arbois Nature 2008配上鮮帶子，一起享受神奇的口感變化“帶子變生蠔”）
２） 以全新現代烹調的Franche-Comte
（此晚宴的精粹所在是以Frederic Lornet Vin Jaune 2000所配搭的“野菌香草汁浸黃酒雞”，令人垂涎欲滴）
各位，８月黃酒晚宴見！
Ada Leung
董事總經理
村鄉葡萄園(國際)有限公司
(註:所有村鄉葡萄園(國際)有限公司之電郵名單內客戶均享有八五折優惠)
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.
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Frederic Lornet at Ricepaper/Dinner
‘All Fusion Seafood, Classic Jura Wines’ Winemaker Dinner
Tuesday 3 August, 2010, 7:00pm – 10:30pm
HK$705.00 / HK$599.00 NET per person for Cottage Vineyards E-mail list members
Aperitif
Frederic Lornet Cremant du Jura Rose Brut NV (95% Ploussard/5%Pinot Noir)
1st Course
Frederic Lornet Cremant du Jura Rose Brut NV (95% Ploussard/5%Pinot Noir)
Pacific oyster and salmon roe with a citrus soy sauce
太平洋生蠔三文魚伴柑桔醬
2nd Course
Frederic Lornet Arbois Nature 2008 (Savagnin)
Scallop Carpaccio with Green Tea and Lemon Grass
帶子香芒米紙卷 . 鮮帶子綠茶檸檬葉
3rd Course
Frederic Lornet Arbois Chardonnay Les Messagelins 2007
Red tuna fish and fresh cod tartare and Colombo-flavoured guacamole served witha shot of viet sour fish soup
吞拿, 雪魚刺身餅配越式鮮魚湯
4th Course
Frederic Lornet Macvin du Jura Blanc
Pan-fried lobster tails marinated in a chili shrimp paste
香煎龍蝦尾釀辣蝦膠
5th Course
Frederic Lornet Arbois Vin Jaune 2000 (Savagnin)
Tiger prawn with scampi custard, caramelised fuji apple, asparagus puree, french cider butter sauce and crab roe salt
老虎大蝦燉蛋配焦糖蘋果露荀汁
6th Course
Frederic Lornet Ploussard ‘En Fertand’ 2008
Salmon in Japanese 7-spices smoked bacon sauce,
green asparagus 七味煙肉汁三文魚伴鮮露荀
7th Course
Frederic Lornet Arbois Trousseau des Dames 2006
Malaysian Chili Crab 香炒馬來辣椒蟹
8th Course
Frederic Lornet Vin de Paille 2003 (50%Savagnin/30%Poulsard/20%Chardonnay)
Pineapple and ginger tart with coconut sorbet
鳳梨薑汁鮮果撻配椰子雪葩
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Frederic Lornet at Cafe Landmark/Dinner
‘Modern Franche-Comte Cuisine, Traditional Jura Wines’
Winemaker Dinner
Wednesday 4 August, 2010, 7:00pm – 10:30pm
HK$818.00 / HK$695.00 NET per person for Cottage Vineyards E-mail List Members
Aperitif
Frederic Lornet Cremant du Jura Rose Brut NV (95% Ploussard/5%Pinot Noir)
1st Course
Frederic Lornet Cremant du Jura Rose Brut NV (95% Ploussard/5%Pinot Noir)
Lobster salad with fresh apple, celery, mango
鮮龍蝦撈蘋果, 香芒, 芹子, 沙律碟
2nd Course
Frederic Lornet Arbois Nature 2008 (Savagnin)
Trout carpaccio with balsamic vinegar, chives, and red peppercorns
意大利香醋紅椒燴卡爾帕喬鱒魚
3rd Course
Frederic Lornet Arbois Chardonnay Les Messagelins 2007
Boiled eggs with morel cream
侏羅白酒牛肚菌奶油燉蛋
4th Course
Frederic Lornet Vin de Paille 2003
Pan Fried Foie Gras, shaved nashi pear, mache and coriander vinaigrette 香梨片煎法國鵝肝
5th Course
Frederic Lornet Arbois Vin Jaune 2000 (Savagnin)
Yellow wine chicken pot-au-feu with vanilla and wild mushrooms野菌香草汁浸煮黃酒雞
6th Course
Frederic Lornet Ploussard ‘En Fertand’ 2008
Thin potato tart with Morteau sausage
焗慕都辣肉腸薯仔奶油撻
7th Course
Frederic Lornet Arbois Trousseau des Dames 2006
Lamb shoulder confit, augergine marmalade with comte, and crunchy tuile
橘子醬香草芝士焗羊仔肩
8th Course
Frederic Lornet Macvin du Jura Blanc
Apple veloute with vanilla and yellow-wine caramel
焦糖黃酒蘋果香草奶油疊
