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TIDBITS: The ‘Elephant’ knows its
wine
Published on Dec 8, 2004
Having earned new fans for Thai cuisine all over Europe for the past
two decades, Blue Elephant Co is trying to do the same for Thai wine
– locally blended from locally grown grapes specifically to
accompany Thai food.
Among the great wines in the world, says vintner Laurent
Metge-Toppin of Siam Winery Trading Plus Co Ltd, “sometimes the wine
is very good and so is Thai food, but they just don’t go together.
Europeans expect some good Thai wine to accompany good food.”
So Metge-Toppin created low-acidity wine to go with our hot and
spicy dishes, since “acidity is aggressive to your palate”.
Blue Elephant’s sommeliers have created three cuvees – red, white
and rose – to complement Thai cuisine. Blended by Siam Winery in
Samut Sakhon, the three are exclusively made for the restaurant from
two grapes – pok dum and Malaga Blanc – grown in Nakhon Pathom,
Ratchaburi and Samut Sakhon in the Chao Phya River delta.
Particular dishes are recommended to go along with the three wines.
The medium-dry is good for those that aren’t so spicy, milky or
greasy, such as yam woonsen (glass noodle spicy salad) and smoked
sea bass with herbs and spices.
The rose, which combines Malaga Blanc and pok dum, goes well with
dishes of moderate spiciness, as well as sweet ones like chicken
curry with jackfruit and fishcakes.
The red accompanies any deep-fried, spicy or well-herbed items, as
well as any containing coconut milk, including “masman with lamb”,
which is a little sweeter than other curries.
The medium-bodied wine with a tannin taste supports the curry well,
explains assistant corporate chef Chumpol Jangprai.
The wine will be available in Thailand at Bt850 per bottle, starting
on December 15. The prices for distribution overseas will be
announced later.
Japanese, Chinese food in the spotlight
Thanks to modern lifestyle, most popular dishes can be found in
supermarkets, convenience stores and of course restaurants, but
traditional food preparation is undoubtedly disappearing from the
home kitchen, be it Thai or Japanese.
But the Japanese Chamber of Commerce is bringing back a rare
tradition, Osechi-ryori (food for the New Year celebration), at the
Japan Food Fair at the Queen Sirikit National Convention Centre from
Friday to Sunday.
Osechi is the special food cooked at home to celebrate the New Year.
Although there are lots of varieties, from traditional to modern,
they all link the ideas of delicious cuisine and health, happiness
and a good harvest.
Osechi-ryori is served in stacked lacquer boxes called jubako
containing hors d’oeuvres, main course and vegetables. The food is
usually eaten among family members, friends and relatives during the
first three days of the year following the midnight noodles on the
New Year’s Eve (long noodles symbolise long life).
All other kinds of Japanese food, both fresh and processed, will be
available at the fair at affordable prices.
Across the city from December 10 to 12 between 6pm and midnight, a
Chinese food fair will be taking over Yaowarat Road from Odion
Circle to the Ratchawong intersection.
Organised by the Public Health Ministry to commemorate Her Majesty
the Queen’s 72nd birthday, Yaowarat Ruam Jai will focus on hygiene
down the popular local food avenue.
The event offers treats for the eyes as well as the stomach, with
cooking shows and unique serving styles presented by participating
restaurants.
You can find a popular almond-extract drink at a half-century old
shop, or the well-known “E-sae” coffee, as well as the original lod
chong Singapore (a Thai dessert).
A true highlight will be the Bt72 shark’s fin from the famous five
Chinese restaurants, Scala Shark’s Fin, Lao Lee, Hua Seng Heng,
Thieng Leng and Tang-jai Yoo. |
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