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This week on "Newbies Drink Wine," we're exploring Syrah, also known as Shiraz! We've selected two distinct styles of Syrah/Shiraz to highlight the differences between each expression. Miguel Torres Cordillera Syrah 2018 This week's pick, Cordillera Syrah 2018, brought a deep, rich garnet to the table. Sniffing it, we caught the essence of cooked blackcurrant, a touch of grassiness, and a subtle reminder of Chinese herbs. On the palate, it balanced nicely with medium tannins and acidity, showcasing a full-bodied character. Dark fruit flavors, mainly blackcurrants, took the spotlight, accompanied by hints of minerality and smokiness. Team verdict: It's got potential, give it another 3-4 years! 🍷 Decoding wine labels: Windy Peak Shiraz 2018 Now, let's talk about Windy Peak Shiraz from De Bortoli! It had a lovely colour - a mix of ruby and garnet. Smelling it, we got a strong whiff of fresh black fruits—especially black cherry—and a hint of wet stones. When you take a sip, it's not too strong or tannic, just a good mix of juicy black fruits and sweet spices. Super easy to enjoy! Fun fact: If a wine is more French in style, they call it Syrah; if it's from the New World, like Australia, it's called Shiraz. Decoding wine labels: Pair this with: Beef Spare ribs, slow cooked pork in Chinese BBQ sauce!

Chateau Roubine, a charming winery in sunny Provence, is renowned for its exceptional Rosé wines. In Provence, a whopping 91% of wine produced is Rosé, and crafting this delicate wine involves achieving a balance of complexity and intensity without going overboard on color. A Brief Story About Chateau Roubine In 1955, Chateau Roubine was among the initial 23 wine estates honored as “Cru Classé” of Côtes de Provence, and today, it stands as one of the remaining 18. The vineyards underwent a significant transformation in 2008, shifting from conventional to sustainable agriculture. This commitment continued with organic certification in 2017 and the prestigious biodynamic certification from Demeter in 2020. Biodynamic wine production is a lot like organic farming. It encourages using manures and composts while avoiding synthetic chemicals in the vineyard and cellar. The main idea behind biodynamics is to work in harmony with nature's fundamental forces, creating a self-sufficient environment that focuses on ethical and spiritual values (Wislocki, 2022). The symbol of Chateau Roubine tells a fascinating tale with the Templars' coat of arms. It showcases the Dragon, representing Draguignan, the Lion, symbolizing Lorgues, both embraced by the warm rays of the Provence sun, while the middle features the vines of the grapes. As a family-owned business, they specialize in Rose, constituting 70% of their production, with the rest divided between red (30%) and white (10%). Their expertise in Rose is influenced by its unique climate, situated between the Alps and the Mediterranean Sea, offering cool nights and warm mornings. Harvesting occurs from 1 a.m. to 8 a.m. to preserve grape freshness and concentrate aromas and flavours, ensuring crispness in both white and rosé wines, as highlighted by Mme Valerie Rousselle. Jean Louis Francone notes that nighttime picking prevents sugar level changes caused by daytime temperatures reaching 30°C. The maceration time for Chateau Roubine wines varies from 2 to 6 hours, depending on the grape variety. About The Wines & Dinner at Le Mirch ‘La Vie en Rose’ Organic Cotes de Provence Rose The first wine we tasted was "La Vie en Rose," a wine with a "carpe diem" message—seize the day and enjoy every moment. When you think of La Vie en Rose, imagine yourself on a rooftop bar or the beach, watching the sunset while enjoying a glass. It's a wine to unwind with and savor in your everyday moments. This rose blend combines four grapes: Grenache, Cinsault, Rolle (also known as Vermentino in Italy), and Syrah. The Rolle grape adds an aromatic touch with citrus notes of grapefruit and orange, while the Syrah brings a hint of spicy white pepper. The wine had a lovely floral scent and a taste profile featuring raspberry, grapefruit, and nectarines. Pairing Suggestion: Perfect for spicy foods—try it with Sambal Prawn with Bitter Beans (Sambal Udang Petai). At Le Mirch, we paired it with a one-bite Panipuri, a delight that opened our appetites alongside the wine. The Cru Classe Range Now, let's explore Chateau Roubine's prestigious Cru Classe range, featuring a delightful trio of Rose, White, and Red wines. What sets these apart is that they are exclusively crafted from grapes grown right on the Chateau's own estate.  Premium’ Organic Cotes de Provence Cru Classe White Let's start with their white wine, a delightful blend of 60% Vermentino, 20% Ugni Blanc, 10% Clairette, and 10% Sémillon. This white wine adheres to the strict AOP Côtes de Provence classification rules. Tasting reveals a floral nose with subtle notes of white peach and apricot, leading to a slightly bitter finish due to aging. Serving Temperature: For the best experience, we recommend serving it below 10 degrees Celsius, considering Malaysia's hotter climate compared to European countries. This allows you to enjoy the wine longer before it warms up to room temperature. Pairing Suggestion: Ideal with seafood, such as oysters and goat cheese. During our Le Mirch dinner, we paired it with Prawns Chettinad. To fully appreciate, serve it below 10 degrees Celsius, considering Malaysia’s hotter climate. ‘Premium’ Organic Cotes de Provence Cru Classe Rose Next in line is the Premium Rose, a true representation of the Provence style—elegant and complex, yet not overpowering. This exquisite wine is crafted from six grapes: Grenache, Cinsault, Mourvèdre, Tibouren, Rolle, and Syrah. Notably, the Tibouren grape, a rare red variety primarily grown in Provence, adds a unique touch with a subtle smoky note. Upon tasting, we experienced a delightful peach and floral undertones, along with a hint of spice from the Syrah.  The wine carries a subtle touch of minerality and nuttiness, resulting in a more intricate and extended finish than La Vie en Rose. Pairing Suggestion: Excellent for a sit-down dinner, especially when paired with grilled foods like lamb and Korean BBQ. For our dinner, we paired it with Butter Chicken and Paneer Makni, both wonderfully creamy with a hint of spice, creating a delightful harmony with the rose. ‘Premium’ Organic Cotes de Provence Cru Classe Red Our tasting journey concluded with the red wine, which offered an initial aroma of black fruits like blackcurrant and blackberries, accompanied by subtle spice and floral scents. On the palate, it presented a well-balanced combination of red fruit characters, chocolate notes, pleasant acidity, delicate tannins, and a touch of minerality. Pairing Suggestion: This red wine pairs well with a charcuterie board, Peking duck with sour plum sauce, or meats with rich sauces like Bolognese/Ragu. For our dinner at Le Mirch, we chose to pair it with a Railway Mutton Curry—a dish with a colonial-era history from the 19th century, where chefs used to cook it on the railway during the journey. Despite initial skepticism about red wine with curry, the chef adjusted the spice level, resulting in a surprisingly delightful pairing. Serving Temperature: To fully enjoy this red wine, we recommend serving it slightly chilled at about 16 degrees Celsius, considering the warmer Malaysian weather. Thank you! We want to thank Mme Valerie Rousselle, owner of Chateau Roubine, for her visit to Malaysia and for sharing her exceptional wines and insights. Additionally, we thank the dedicated team at Le Mirch for creating an outstanding dinner experience.

Get into the Halloween spirit! Put on your best costume and join us at our participating outlets for a taste of our exclusive Halloween cocktails featuring Peddler's Gin! We've concocted four cocktails, each perfectly themed for the season. As an extra treat, don't miss our guest mixologist, Charles Lee, who will be crafting enchanting drinks at the bar. Check out his schedule below and join us for a night of fun! The participating outlets are: Halloween Cocktail Menu This spooky menu is available only from October 24th to 31st, 2023. ALL COCKTAILS BELOW ARE RM38 BLEEDING HEARTSPeddlers Salted Plum Gin | Black Plum | Aperol | Soda THE SHININGPeddlers Salted Plum Gin | Grapefruit Soda I Lime I Salt WHITE RABBIT ESCAPEPeddlers Shanghai Craft Gin | Earl Grey Tea | Peach | Lime | Egg White HANNIBAL'S CHASERPeddlers Shanghai Craft Gin | Raspberry | Raspberry & Chili Foam Available at the following outlets: Bar Roca KL, Piccola Kitchen & Bar, Havana Bar & Grill and BaBulan KL 🎃 Charles Lee's Guest Shift Schedule 🎃 Rata Restaurant Menu Please note that Rata has a slightly different cocktail menu. While they continue to serve the Bleeding Hearts cocktail, they've also crafted two new delights: Here is the full menu: BLEEDING HEARTSPeddlers Salted Plum Gin | Black Plum | Aperol | Soda PEDDLERS PLUM PATEKPeddlers Salted Plum Gin | Sugar Syrup | Lemon Juice | Egg White | Orange Juice | Plum Sauce PEDDLERS GIN TONICPeddlers Shanghai Craft Gin I Sugar Syrup |Lemon Juice | Tonic Water -ALL COCKTAILS 42 RM- Indulge in these exclusive concoctions at Rata! 🍹

What an amazing night at Soleil Restaurant & Wine Bar in DC Mall with Familia Torres Wines! Last week, Salim Frederic Isler, our Familia Torres brand ambassador, joined us in Malaysia. During the dinner, he shared insightful details about what makes Familia Torres special and the exquisite craftsmanship behind their wines. It was inspiring to hear about the passion and love that go into the wines they create, which made the entire dinner more special. To start our evening, we enjoyed an amuse-bouche: Smoked Spanish sardines rillettes on sourdough toast with pickled sweet pepper. This delightful bite was paired with the enchanting Vardon Kennett 'Cuvee Esplendor' - Penedes 2014. Tasting a sparkling wine from the 2014 vintage was a rare treat, and this one didn't disappoint. It revealed aromas of citrus and bready notes, delivering a fresh and elegant introduction to the evening. Our first course featured a beautiful Salted Cod Salad with black olive, semi-dried tomato, lemon, and Cava sorbet. Accompanied by Familia Torres 'Milmanda' Chardonnay - Conca de Barbera 2018, this medium-bodied wine exuded pronounced tropical fruit and bready aromas, impeccably complementing the light and refreshing starter. For the mains, we brought out the Magnums, presenting Torres' flagship wine, Mas La Plana—a Cabernet Sauvignon boasting intense aromas of cocoa bean and blackcurrants. On the palate, it offered a ripe blackcurrant flavor with a perfect balance of acidity and firm, ripe tannins. It was paired with a slow-cooked free-range Capon, Mushroom ragout, and tarragon sauce. Super yummy! Afterward, we had a King River purebred Wagyu with Roasted green asparagus and black garlic mashed potato. Paired with Familia Torres 'Gran Muralles' - Conca de Barbera 2015, this full-bodied wine offered a fruit explosion, showcasing blackberries, cherries, plums, and subtle herbal and spice notes. For dessert, we had a tasty Dried Fruits and Nuts Pudding with Caramelized Apple Ice Cream and Vanilla Sauce. It was great with the Familia Torres '20 - Hors d'Age' Superior Brandy. The brandy made the cinnamon spices in the dessert stand out, giving it a cozy, Christmas-like feeling. To cap off the evening, at Salim's request, I enjoyed an "Espresso Martini" with Familia Torres '20 Brandy instead of vodka. This unique cocktail left a lasting impression with its rich, creamy, slightly sweet profile and delightful vanilla notes—a perfect way to conclude a memorable night.  Thank you to Chef Evert Onderbeke and his amazing team for making our night so special!

"Newbies Drink Wine" is our new series where our team members with little to no wine experience gather weekly to taste various wines. This is a fun way to expand our wine knowledge, learn how to recognize different tasting notes, and get together as a team.    Weinrieder Riesling ‘Beerenauslese’  This wine has a lovely golden colour and smells like nuts, honey, and ripe pears. When we took a sip, we noticed the honey flavour, but there was also a hint of ripe pineapple. While this wine is a bit on the sweet side, it has a good amount of acidity to keep it tasting balanced. Decoding wine labels: We think this would go well with Foie Gras or serve as a great pre-dinner drink!  Louis Guntrum ‘Nierstein Bergkirche’ Riesling Kabinett Right away, it had a unique smell of petrol, which is a classic characteristic of Rieslings. It was off-dry with a touch of minerality and a refreshing acidity when tasting it. We also detected citrus, melon, and a bit of green apple flavours. Try pairing this with sweet and sour fish or even a local dish that has a touch of spice to it! Decoding wine labels:

Exploring Familia Torres wines at PRIME in Le Méridien Kuala Lumpur was a real treat. We all left feeling full and content with seven wines to try and a six-course meal to enjoy. Familia Torres has been setting the standard for top-quality Spanish wines since 1870. Situated amid Spain's beautiful scenery, this respected winery combines tradition and innovation seamlessly. Our team carefully chose the wines featured at the event, ensuring they not only complemented the Spanish cuisine but also captured the essence of Familia Torres wines. Starting with Vina Esmeralda As we entered the restaurant, we were welcomed by the crisp and refreshing Vina Esmeralda. This white wine, a blend of Moscatel de Alejandria and Gewurztraminer, awakened our palates with its medium-sweetness, floral aroma, and tropical notes. It was a great accompaniment to our first course—an array of Spanish tapas featuring Cod Fish Croquette, Veal and Chicken Meatball in fragrant Almond Sauce, Octopus on sliced Potatoes with Sea Salt, Smoked Paprika, and Extra Virgin Olive Oil, as well as Chilled Tomato Soup served with Croutons. A Seafood Course with Pazo Das Bruxas' Albarino Moving on to the sea course, we had Garlic Prawns in Olive Oil with Parsley and Lemon (Gambas al Ajillo) for our seafood dish. It was paired with Pazo Das Bruxas' Albarino wine, which was smooth, juicy, and had a pleasant fruity flavour. Exploring 'Celeste' Ribera del Duero Crianza and Reserva: In between courses, we had Spanish Rice with Saffron, Peas, Lobster Mussels, and Squid (Paella de Mariscos). To complement this dish, we sampled the 'Celeste' Ribera del Duero Crianza 2019 and ‘Celeste' Ribera del Duero Reserva 2018. The Crianza, aged 12 months in French and American oak barrels, impressed us with silky tannins and black cherry and blackberry flavors. Meanwhile, the Reserva, aged for a minimum of 3 years, showcased a dark garnet red hue and an intensely fruit-driven blackberry jam flavor, accented by notes of dried plums and a hint of charred oak. A Refreshing Palate Cleanser Before the final course, we refreshed our palates with zesty Orange Sherbet, complete with segments and zest confit. The Beefy Course The much-anticipated beef course featured BBQ Sirloin Steak (Solomillo a la parrilla) with a Spanish twist using smoked paprika, garlic, extra virgin olive oil, and grilled red peppers. It was served with a dollop of crème fraiche, potato bravas, and wilted green asparagus. To elevate this dish, we selected two wines from Familia Torres: 'Perpetual' - Priorat 2016 and 'Salmos' - Priorat 2018. 'Perpetual' stood out with its robust body, showcasing an impressive balance between deep fruity tones and subtle spiciness. Meanwhile, 'Salmos' delivered an expressive jammy blackcurrant flavor, accompanied by delicate notes of dried plum and a subtle, mineral undertone. A Sweet Treat with Torres '15 - Reserva Privada' Imperial Brandy To round off our evening, we enjoyed two delectable desserts—Spanish Apple Tart (Tarta de Manzana Casera) and Deep-fried Choux Pastry served with Chocolate Sauce and Caramel (Churros con Chocolate y Caramelo), both paired with Torres '15 - Reserva Privada' Imperial Brandy. 

We held a wine masterclass with Stefano Benini and Alberto Orengia from Frescobaldi. In this session, they shared valuable insights about their wines, the winery, the wine region, and the country. Alberto also expertly guided us through each wine, explaining how the estate, climate, vinification, and aging all played a part in creating their distinctive tasting profiles. A brief history of Frescobaldi. Frescobaldi is a renowned Italian winemaking family with a rich heritage spanning seven centuries. Their legacy in Tuscany spans from the early 1300s, and they have not only produced exceptional wines but also played pivotal roles in various fields, from literature to art. Today, Frescobaldi remains a prominent name in the world of wine and continues to produce exceptional wines from their vineyards in the heart of Italy's iconic wine region. It's wine-tasting time! Our wine tasting began with Pomino Bianco (Vintage: 2021) from the Castello Pomino estate. Located 700 meters above sea level in the mountains, this unique setting imparts special qualities to the wine. Predominantly made from Chardonnay and Pinot Bianco, with complementary varieties, it underwent partial maturation in wooden barrels. Initial scents featured green fruit, citrus, and flintstone. On the palate, citrus and green fruit flavors took center stage, accompanied by a refreshing acidity. Next, we explored Alìe Rose (Vintage: 2021) from the Tenuta Ammiraglia estate, a blend of Syrah and Vermentino. Displaying a beautiful pale pink color and exuding scents of passion fruit and floral notes, it delighted the palate with tropical fruit flavors like passion fruit, peach, and melon, balanced with moderate acidity and body. Moving on to the Nipozzano Chianti Rufina Riserva DOCG from Castello Nipozzano, a 2018 vintage primarily composed of Sangiovese grapes with complementary varieties. It matured for 24 months in oak barrels, resulting in a rich ruby color and an intriguing aroma blend of red and black berries, including black cherries and raspberries. Tasting revealed robust dark fruit flavors, cherries, and plums, complemented by subtle tobacco notes. Our next Chianti was from Tenuta Perano, nestled in the heart of Chianti Classico in Gaiole. The Chianti Classico Riserva DOCG (Vintage 2018) was crafted from hand-picked Sangiovese and Merlot grapes, aged in oak barrels for 24 months. It displayed a vibrant yet deep ruby color and offered notes of red fruits with a hint of spiciness on the nose. Tasting brought forward flavors of red fruits like sour cherry, accompanied by a subtle leathery quality and pronounced spicy notes with a touch of oaky aromas. Now, let's explore the Brunello di Montalcino DOCG (Vintage: 2017) from CastelGiocondo. Made exclusively from 100% Sangiovese grapes, it underwent 24 months of aging in oak barrels, followed by an additional 4 months of bottle aging. Notably, CastelGiocondo Brunello is only released for sale 5 years after harvest. This Brunello di Montalcino delighted with abundant fruit aromas, featuring red cherries and raspberries. On the palate, it presented a bold character with rich, jammy red fruit flavors, complemented by oak and tobacco notes, making it a definite crowd favorite. Lastly, we savored Mormoreto, where Alberto shared an interesting tidbit that the name "Mormoreto" mimics the murmuring sound of the winds in the vineyard. This wine blends Cabernet Sauvignon, Cabernet Franc, Sangiovese, and a touch of Petit Verdot. It matured for 24 months in a small bottle and an additional 6 months of aging. The 2017 Mormoreto had a beautiful clear and deep ruby red color, with an aroma filled with blackberry and black plum notes. On the palate, it featured jammy black fruits, plum, a hint of vanilla, and a touch of oakiness. When we asked around, everyone loved this wine but mentioned that keeping it for a few more years would be great. We can't wait to revisit it in the near future! Let's recap what was served during the wine tasting. In short, these are simply notes from a newcomer to the world of wine. Nonetheless, it was a fantastic experience to gain knowledge from the experts.

"Newbies Drink Wine" is our new series where our team members with little to no wine experience gather weekly to taste various wines. This is a fun way to expand our wine knowledge, learn how to recognize different tasting notes, and get together as a team.    Pascal Jolivet Attitude (Vintage: 2021) Pairs well with cold cuts, pate and cheese! This wine starts with a medium-intensity aroma that brings out scents of jammy cherries and currants. There's also a light mineral smell that adds a bit of interesting complexity. On the palate, the taste mirrors the aroma, with jammy cherry and raspberry flavours. Alongside these fruit notes, there's an earthy quality, a hint of vegetal character, a touch of aniseed, and a flinty aspect.  One cool thing about this wine is that it has a very slight smoky flavours, even though it didn't spend time in oak barrels. We learned that this is because of something called cold fermentation. This special process gave the wine its unique flavours. Chanson Cote De Nuits-Villages (Vintage: 2017) Goes well with an oven-roasted duck breast! This wine has a gentle and light character, with subtle hints of smokiness, a touch of spice, earthy notes, a bit of ripe strawberry, and a hint of greenness in its aromas. On the palate, it's dry with a moderate level of acidity and flavour intensity. The tannins are quite mild, letting the oaky flavours shine through, and we also noticed a pleasant mix of cherry and a touch of flintiness. We noticed that this wine offered a bit more complexity, which could be due to its aging period of 14 to 18 months and the moderate use of new oak. Oyster Bay Pinot Noir (Vintage: 2020) Try this with Peking Duck! On the nose, this wine was bursting with fresh fruit flavours like red cherries and strawberries. It also had a gentle touch of oak and a hint of spiciness. In terms of taste, it was a dry wine with moderate acidity and tannin levels. It felt quite light on the palate, with the main flavours being raspberry and red cherry, and there's a hint of smokiness in there too.

When it comes to selecting a bottle of wine, many of us find ourselves facing a seemingly endless array of choices. From affordable options to premium bottles that cost a small fortune, the price range can be vast. But does a higher price tag necessarily guarantee better quality? Let us dive into the intriguing world of wine and explore how price affects the perceived quality of this beloved beverage. The Complexity of Wine Pricing:  The pricing of wine is a multifaceted process, influenced by numerous factors. Production costs, vineyard location, grape quality, aging process, and brand reputation all play a significant role in determining the final price. In some cases, prestigious wine regions and renowned winemakers can command a premium due to their longstanding tradition of excellence. The Perception of Quality:  For many consumers, the price of a bottle of wine can create a perception of its quality. It is a common assumption that a higher price indicates superior taste and craftsmanship. This psychological association is known as the "price-quality heuristic." In essence, people tend to believe that if a product is expensive, it must be of higher quality.  However, it's essential to recognize that this perception isn't always accurate, especially when it comes to wine. The relationship between price and quality is not as straightforward as it seems. The Sweet Spot:  There is often a "sweet spot" in wine pricing where the quality is perceived to be high, yet the price remains reasonable. Many wineries produce excellent wines that offer an exceptional taste experience without breaking the bank. Wine enthusiasts often seek out these hidden gems, which offer a delightful blend of quality and affordability. The Role of Expert Reviews:  Expert reviews from sommeliers, wine critics, and connoisseurs can significantly influence the perceived quality of wine. Wines that receive high scores and accolades from reputable sources are likely to command higher prices. Consumers often view these reviews as a validation of the wine's excellence and are willing to pay a premium for the acclaimed experience. Subjectivity of Taste:  Wine appreciation is subjective, and individual preferences vary widely. What one person considers the epitome of perfection might not resonate with another. Price does not guarantee that a wine will appeal to everyone's palate. A wine priced at the higher end of the spectrum may be exceptional to some, while others may find equally enjoyable wines at a lower cost. Value vs. Quality:  It is crucial to distinguish between value and quality when evaluating wines. While some pricey bottles may indeed be of exceptional quality, others may be priced higher due to factors like limited production or branding. On the other hand, some affordable wines offer fantastic value for money without compromising on taste. In the world of wine, the relationship between price and quality is nuanced and multifaceted. While higher prices can sometimes reflect superior craftsmanship, they are not always indicative of a better taste experience. It is essential for wine enthusiasts to explore various wines, experiment with different price points, and discover their own preferences. Ultimately, the quality of a wine is subjective, and each bottle presents an opportunity to embark on a unique and delightful journey of taste exploration. Whether it's an affordable gem or a prestigious vintage, the true measure of a wine's quality lies in the joy it brings to those who savour it. Cheers to the diverse world of wine and the pleasure it imparts, regardless of price! Now check our our wine range, and selected your 'sweet spot'!

When it comes to whisky, it is not just about pouring a glass and taking a sip. Whisky, with its rich flavours and complexities, deserves to be savoured and appreciated in the correct manner. Whether you are new to the world of whisky or a seasoned aficionado, understanding the proper way to drink whisky can enhance your overall experience and allow you to truly relish the spirit's nuances. In this article, we will explore the correct way to drink whisky and unlock the secrets to enjoying every drop. Choosing the Right Glassware:  The first step towards drinking whisky the correct way begins with selecting the appropriate glassware. The classic choice is the Glencairn glass, designed specifically for whisky tasting. Its tulip-shaped bowl allows the aromas to concentrate while the tapered rim directs those aromas towards your nose, enhancing the olfactory experience. Alternatively, a neat tumbler or a snifter glass can also be suitable options, depending on personal preference. Observing the Whisky:  Before diving into the tasting, take a moment to observe the whisky in your glass. Hold it up to the light and admire its color and clarity. Whiskies come in a range of hues, from pale straw to deep amber, which can provide clues about the aging process and cask types used. Swirl the glass gently to observe the "legs" or "tears" that form on the sides, indicating the whisky's viscosity. Nose the Whisky:  To fully appreciate the aromas of whisky, engage your sense of smell. Bring the glass to your nose and take in the scents, but avoid sticking your nose too deep into the glass. Instead, inhale gently, allowing the aromas to reach your olfactory senses. Take your time to identify the various notes, such as fruity, floral, smoky, spicy, or woody. This step helps to prepare your palate for the flavors to come. Adding Water (Optional):  While some whisky purists prefer to enjoy their dram neat, adding a few drops of water can sometimes unlock additional flavors and reduce the alcohol's intensity. If you choose to add water, do so sparingly using a pipette or a dropper. Start with a small amount and gradually increase it until you find the desired balance. Remember, it is a personal preference, so feel free to experiment. Sipping and Savouring:  Now, the moment you've been waiting for: the first sip. Take a small sip and let the whisky coat your palate. Allow the flavours to develop and evolve, paying attention to the different taste profiles. Notice the interplay of sweetness, bitterness, spiciness, and any unique characteristics of the whisky. Take your time to savour the experience, allowing the flavours to linger on your tongue before swallowing. Appreciating the Finish:  The finish, or aftertaste, is a crucial part of the whisky-drinking experience. It refers to the flavours that remain in your mouth after swallowing. Pay attention to the length and complexity of the finish. Is it short and crisp or long and lingering? Does it leave behind pleasant notes or a subtle warmth? The finish can provide valuable insights into the whisky's quality and craftsmanship. should you use ice on you whisky? Whether or not to use ice in your whisky is a matter of personal preference. Some whisky enthusiasts argue that adding ice can dilute the flavors and aromas of the whisky, while others believe it can mellow the intensity and bring out different nuances. Ultimately, it comes down to how you enjoy your whisky. Drinking whisky is more than just consuming a beverage; it is an art form. By following the correct way to drink whisky, you can enhance your appreciation for its flavours, aromas, and complexities. From choosing the right glassware to observing the whisky's colour, nosing, and sipping with intention, each step contributes to a richer and more rewarding whisky-drinking experience. So, pour yourself a dram, take your time, and let the whisky unfold its secrets as you embark on a journey of taste and discovery. Cheers!

In a world where hydration is paramount, water enthusiasts are constantly seeking the purest and most refreshing source of H2O. Among the various options available, one brand stands out for its commitment to excellence and environmental responsibility—Fiji Water. This exotic and luxurious bottled water has gained popularity globally, offering consumers a taste of the untouched natural springs of the remote Fiji islands. In this blog post, we delve into the unique qualities and sustainable practices that make Fiji Water a refreshing choice for discerning water connoisseurs. Origin Story: Fiji Water's journey begins in the lush Yaqara Valley on the pristine islands of Fiji, located in the heart of the South Pacific. The water is sourced from an underground aquifer that lies hundreds of feet below the volcanic highlands. This natural filtration process grants Fiji Water its signature taste—crisp, smooth, and free from impurities. Pure and Untouched: One of the most remarkable aspects of Fiji Water is its unparalleled purity. The water originates as tropical rainfalls on the remote Fiji islands, where it is shielded from pollution and human interference. As the rainwater travels through layers of volcanic rock, it undergoes a natural filtration process that imbues it with essential minerals and electrolytes, resulting in a refreshing and revitalizing taste. Sustainability and Environmental Commitment: Fiji Water recognizes its responsibility to protect the environment and maintain the pristine ecosystem from which it sources its water. The company operates with a commitment to sustainability, implementing practices that minimize its environmental impact. Fiji Water's bottling facility in Fiji is 100% carbon-negative, and the company has made substantial investments in renewable energy projects. Furthermore, the brand actively engages in community initiatives and sustainable water resource management on the islands, striving to leave a positive impact on the local environment and communities. Eco-Friendly Packaging: Understanding the significance of reducing plastic waste, Fiji Water has made significant efforts to create eco-friendly packaging. The bottles are made from high-grade PET plastic, which is BPA-free and 100% recyclable. The brand actively encourages consumers to recycle their bottles, further reducing the environmental footprint associated with the product. Philanthropy and Social Initiatives: Fiji Water goes beyond being a simple bottled water brand; it is deeply committed to supporting social initiatives and giving back to the communities in Fiji. The company has initiated several projects aimed at improving education, healthcare, and infrastructure on the islands. Through its foundation, Fiji Water has made a positive impact on thousands of lives, contributing to the overall well-being and development of the region. Fiji Water's allure lies not only in its pure and refreshing taste but also in its dedication to sustainability and environmental responsibility. With its origins in the untouched and pristine islands of Fiji, this iconic brand brings a taste of paradise to consumers worldwide. By promoting eco-friendly practices, supporting community initiatives, and utilizing responsible sourcing and packaging, Fiji Water sets a benchmark for excellence in the bottled water industry. So, the next time you reach for a bottle of water, consider indulging in the essence of pristine refreshment that Fiji Water offers—a choice that not only quenches your thirst but also makes a positive impact on the planet.

A wine vintage refers to the year in which the grapes used to produce the wine were harvested. It is an important factor in determining the quality and character of the wine. The climate conditions, including temperature, rainfall, and sunlight, during the growing season have a significant impact on the grapes' development and ultimately the wine's flavor, aroma, and aging potential. Winemakers often label their bottles with the vintage year to provide consumers with information about the specific harvest. Different vintages can result in wines with varying characteristics, ranging from excellent to average or poor quality, depending on the conditions experienced by the grapes during that particular year. Its worth noting that not all wines are labelled with a vintage. In some cases, winemakers produce non-vintage (NV) wines by blending grapes from different years to achieve a consistent flavor profile. This is common in sparkling wines like Champagne, where the winemaker aims for a consistent style from year to year. When purchasing a bottle of premium wine, particularly one that is intended for aging, the vintage is an important consideration as it can affect the wine's taste and value. Certain regions, such as Bordeaux in France or Napa Valley in the United States, are known for producing wines with exceptional vintage variations, and collectors often seek out specific years known for their outstanding quality.

The climate and soil are two of the most important factors that affect the taste of wine. The climate affects the ripening of grapes, while the soil provides the nutrients necessary for the growth of the vine.  The climate and soil together influence the unique combination of characteristics that make up the 'Terroir' of a wine-growing region. The term 'terroir' refers to the environmental factors, such as climate, soil, topography, and microclimate, that influence the taste and quality of a wine. Here are some ways in which climate and soil affect the taste of wine: The climate and soil of a wine-growing region play a crucial role in shaping the taste and characteristics of the wine. Understanding these factors can help wine enthusiasts appreciate the nuances of different wine styles and regions.

There are many different types of wine, which can be categorized based on various factors such as colour, grape variety, country of origin, region, taste, and style. Some of the most common types of wine include:

Wine storage and serving are essential for maintaining the quality of the wine and enhancing its flavor.  I have talked before about the ‘room temperature’ concept, this is a deeper look into it, with some tips for storing and serving wine: Storage Temperature: Wine should be stored at a constant temperature between 7-18°C (45-65°F). The ideal temperature for most wines is around 13°C (55°F), yet here in Malaysia it may cause an issue of condensation with the high temperature difference, if your wine chiller is in an open space. Avoid storing wine in places with fluctuating temperatures, such as near a window or next to a heat source. Humidity: Wine should be stored in a humid environment with a humidity level of around 70%. This is important to keep the cork from drying out and allowing air into the bottle, which can damage the wine. Light: Wine should be stored away from direct sunlight or any other bright light source as this can cause the wine to age prematurely. Position: wine bottles should be stored horizontally or at a slight angle. This is to keep the cork moist and prevent it from drying out, which could lead to air getting into the bottle and spoil the wine. Serving Temperature: Wine should be served at the appropriate temperature depending on the type of wine. White wines should be served chilled between 7-10°C (45-50°F), while red wines should be served slightly cooler than room temperature at around 15-18°C (60-65°F). It is best to serve a wine a tad cooler that it should. Decanting: Some wines benefit from being decanted before serving, especially red wines. This is done to separate the wine from any sediment that may have settled in the bottle and to aerate the wine, allowing its aromas and flavours to fully develop. Some wines can be enjoyed right away after decanting, others, especially more premiums reds need a breath a bit longer to open up more.  If so, you need to make sure the wine stays at good temperature.  A little trick I use here with our warm weather is to put the decanter in a large bowl with a few ice cubes in the bottom, to keep it chilled. Glassware: Wine should be served in appropriate glassware, with larger glasses for red wines and smaller glasses for white wines. The shape of the glass can also affect the wine's aroma and flavor, so it's worth investing in good quality glassware – which would be crystal rather than standard glass - if you enjoy drinking wine. You can check our wine chillers collection here to see the options of best wine storage in the market, and make sure to have some great wine glasses to enjoy your wines to the fullest.

London Dry Gin and standard gin are both styles of gin, but they have some differences in terms of production and taste.  London Dry Gin is a specific style of gin that must adhere to certain regulations and standards, and the process must result in a final product that has no added sugar or other sweeteners. The flavor profile of London Dry Gin is typically characterized by a strong juniper flavor, with other botanicals playing a more subtle role.Meanwhile, the gin does not mean that it necessarily needs to be made in Londonitself. The regulations stipulate that to be known as ‘London Dry Gin’, the spirit must adhere to these rules (among others): The base spirit must be distilled to a completely neutral state of at least 96% ABV and re-distilled (with the botanicals) to 70% All the flavours can only be added through the distillation, and juniper must be the dominant botanical All the ingredients must be natural plant materials. The keyword here is NATURAL, so nothing synthetic or artificial is allowed Nothing can be added into the gin after distillation, not even if it’s to add more flavours to the gin. (Other than maybe water and a little bit of sugar). Since the spirit you obtain from distilling does not have any colour in it, you can’t add any colouring in it The finished product has to be 37.5% ABV or higher Standard gin, on the other hand, is a more general term used to describe any type of gin that does not fall under the London Dry Gin category. Standard gin can be made anywhere, and producers have more flexibility to add sweeteners, fruit juices, and other flavourings. As a result, standard gin can have a wide range of taste profiles, from sweet and fruity to complex and herbal. In summary, the main difference between London Dry Gin and standard gin is their production standards and resulting taste profiles. London Dry Gin is defined by its strict production regulations and its focus on juniper flavor, while standard gin has more flexibility in terms of ingredients and production methods, resulting in a more diverse range of flavours. See our Gins selection here. Image courtesy of Lydia Mueller

When it comes to wine, there's a lot to love. From the rich, complex flavours to the way it can bring people together, wine is a true delight. But did you know that there's a type of wine that's even better for you and the environment? We are talking about organic wine. First off, let us clear up one thing: just because a wine is labelled as "organic" doesn't mean it's automatically delicious. But, in general, wines made from organic grapes tend to have a more distinct and pure flavor. This is because organic grapes are grown without the use of synthetic fertilizers, pesticides, or herbicides. These chemicals can impact the taste of the grapes, so when they are not used, the grapes are able to express their true terroir. But the benefits of organic wines go beyond just taste. When you choose an organic wine, you're also choosing a wine that's better for the environment. Organic vineyards are managed in a way that's sustainable and respectful of the land. This means that the vineyards are not only better for the grapes, but they're also better for the animals and insects that live there. Plus, organic vineyards tend to use less water, which is a precious resource in many wine-growing regions. So, how do you know if a wine is organic? Look for the organic seal on the bottle (like the European Green Star Leaf or USDA), or check for certifications from organizations like Ecocert OR Biodyvin. Keep in mind that wines can also be labeled as "made with organic grapes" or "organic wine," which means that the grapes used to make the wine were grown organically, but other ingredients may not be. But don't just take our word for it. Give organic wines a try and taste the difference for yourself. You might be surprised at how delicious they can be. And remember, when you choose organic, you're not only treating your taste buds, you're also doing your part to take care of the planet. Cheers to that!   Check out our range of organic wines here.

Whisky and whiskey are spellings of the same word, referring to a type of alcohol made from fermented grain mash. The difference in spelling depends on the country of origin.  Whisky is used for Scotch, Canadian, and Japanese whiskies, while whiskey is used for Irish and American whiskies. Check our full range of whiskies here.

All tequilas are mezcals, but not all mezcals are tequilas. 1st, the region: Tequila can only come from specific places (Michoacán, Guanajuato, Nayarit, Tamaulipas and Jalisco, where the actual town of Tequila is), when Mezcal can comes from anywhere else in the Country (yet, most of the production comes from the Southern Oaxaca region). Then, there is the varieties of Agave used: Tequila can only be made with blue agave (agave tequilana), when Mezcal can be made from more than 30 varieties of agave. Finally, the method: Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal. David Stephan - Resident Wine Geek