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Opening a bottle of wine can be quite daunting. Investing in a good wine opener, such as the Pulltex Clickcut or our Chateau Laguiole corkscrews, makes the process of opening a bottle of wine easy and hassle-free.  Steps: Remove the foil: Start by removing the foil or capsule covering the top of the wine bottle. Use the sharp point of the corkscrew's blade or a foil cutter if your corkscrew has one. Position the corkscrew: Place the tip of the corkscrew in the center of the cork and ensure it's straight and perpendicular to the cork's surface. Twist the corkscrew: Begin twisting the corkscrew into the cork using a firm, steady motion. Keep twisting until the corkscrew is fully inserted into the cork, leaving only one or two twists of the screw visible. Lever the cork: Once the corkscrew is fully inserted, use the lever or handle of the corkscrew to slowly and steadily pull the cork out of the bottle. Use gentle pressure and keep the corkscrew straight to prevent the cork from breaking. Remove the cork: Once the cork is partially out of the bottle, you can either continue to pull it out with the corkscrew or use your hand to gently twist and remove it the rest of the way. Enjoy your wine: Once the cork is removed, pour yourself a glass of wine and enjoy! Remember to practice caution when using a wine opener, especially if you're not familiar with the process. With a bit of practice, you'll become a pro at opening wine bottles with ease. Alternatively, if you prefer to skip the hassle of using a traditional corkscrew, we also offer electric corkscrews for effortless wine opening. Simply press a button, and let the electric corkscrew do the work for you.

When life gives you tomatoes, make Bloody Mary. The Bloody Mary, a renowned cocktail, is famous for perking up mornings, a cocktail worth trying Here's some Vodka selection for your next Bloody Mary Cocktail 😜 What you'll need: 100ml Vodka 500ml Tomato juice 1 Tbsp Lemon Juice (+2 slices for garnish) Few Drops of Worcestershire sauce Few Drops Tabasco Pinch Salt Pinch Black Pepper 2 Celery Sticks, To Garnish   HOW TO MAKE: STEP 1. Place ice in a large jug, pour in the measured Vodka, Tomato Juice and Lemon Juice. STEP 2. Add 3 drops of Worcestershire sauce and 3 drops of Tabasco and a pinch of salt and pepper. Stir until the outside of the jug feels cold, then strain the cocktail into 2 tall glasses. STEP 3. Top up with fresh ice, add a celery stick and lemon slice to both glasses and enjoy!     Don't forget to check out our Vodka selection for your next Bloody Mary Cocktail  

Our highly anticipated Bollinger event at Nadodi has finally arrived! The atmosphere and setting at Nadodi were welcoming, with soft lighting casting a warm glow and focused spotlights adding an intimate touch to the ambiance. First Course:  The Welcome Trio The Bollinger Special Cuvée set the tone as our first champagne for the evening. Crafted predominantly with Pinot Noir, it imparts a fuller and darker flavor profile, complemented by the Chardonnay and Meunier, which contribute to its acidity. I noticed citrusy notes with a subtle hint of pear, concluding with a pleasant touch of nuttiness and a well-balanced acidity to wrap up the experience. To complement Bollinger Special Cuvée, the Nadodi team indulged us with The Welcome Trio—a combination of Pullisorru Ebi, Foie Gras Chettinad, and Pol Financier.   The Foie Gras Chettinad, a thin pastry with Foie Gras, Malabar Dates chutney, and beetroot, was fresh and crunchy. The Pol Financier had a delightful coconutty touch with a hint of creaminess, while the Pullisorru Ebi had a great balance between punchy and delicate.   Second Course: Buns of Banter The Buns of Banter followed, featuring a chili mango croustade with a touch of spiciness and had familiar 'serbuk asam boi' flavors to me. This was delicate and proved to be a treat! The Sambol Bun added a nostalgic twist with its delicious and savory rendition of a classic and beloved bun.   Third and Forth Course: Mushroom Monsoon and Sanga Kaalam As we transitioned to the Bollinger Rosé, I noticed its fuller-bodied nature compared to the Bollinger Special Cuvee. The champagne offered flavors of berries and a velvety mouthfeel, with the fine bubbles characteristic of Bollinger Champagne enhancing the overall experience.   Two dishes were served to pair with the Bollinger Rosé. The first was the Mushroom Monsoon, which featured a rasam base made from portobello, button, and porcini mushrooms. The charcoal-grilled scallop with asparagus and mushroom rasam created a delightful interplay of smokiness and tanginess. Next up was Sanga Kaalam, Nadodi's interpretation of ven ponggal, featuring Antarctic cod, crab roe, and a rich mildly spiced bone sauce. Served with pickled celtuce, it complemented the Bollinger Rosé, with the champagne harmonizing well with the mildly spiced bone sauce.   Fifth Course: A Palate cleanser - Morru    The next champagne in our lineup was the Bollinger PN TX 17, crafted from 100% Pinot Noir sourced from the Grand Cru village of Tauxières. It presented a fruity profile, featuring notes of ripe tropical fruits like apricots and peaches, along with delightful undertones of honey and spices. It was time for a palate cleanser, and that's where Morru came in—a yogurt sorbet served with ginger, curry leaves, and bird’s eye chili. After that refreshing palate cleanser, the Lambbush continued our food journey with Aragon Lamb served with Paal Poriyal sauce, chestnut purée, and hen of the woods mushrooms. The overall dish had a touch of spice, but the chestnut purée helped offset the spiciness.   Sixth Course: Nomad's Globe   Finally, the Bollinger 'La Cote Aux Enfants' Coteaux Champenois 2013 was served, showcasing medium-bodied characteristics, good acidity, and soft tannins. As I tasted it, the initial notes of cherry and plum gradually transformed into prune, sweet spices, and cedar, offering a complex drinking experience.   Bollinger 'La Cote Aux Enfants' Coteaux Champenois 2013 was served with The Nomad's Globe, a trio of chicken biryani featuring short-grain rice, cashew salna, and Kauri Salad—a must-try! What makes Nadodi's biryani unique is their use of short-grain rice, which contributed to a fluffier and more flavorful dish. Seventh Course: Dessert time!   As we approached the end of the dinner, Inji Puli served as the pre-dessert – a Tamarind Granita with ginger cream and jaggery, providing a refreshing palate awakening. For dessert, we savored Millets & Seeds, a delectable rage ice cream with clove crumbles, sunflower seed creme, and dark chocolate, concluding the evening on a sweet note. We capped off the dining experience with a wonderful Camus XO Cognac.       Oh, and don't forget to check out our Bollinger Champagne Cart at Nadodi! 😉    

We were thrilled to meet Pascal Jolivet, the owner of Domaine Pascal Jolivet, during his brief visit to Kuala Lumpur. We hosted Pascal at Nadodi, where we savored Sri Lankan cuisine alongside four of Pascal Jolivet's wines. We indulged in wines from the Signature range. These wines, known for meticulous grape handling and precise winemaking, originate from distinct terroirs—limestone, clay, and flint—using 100% indigenous yeasts and slow fermentations. The result: wines of exceptional finesse and minerality, always showcasing well-integrated acidity. The dinner was delightful, and though unplanned, we discovered that Pascal's wines complemented the food at Nadodi! The eight-course feast began with an appetizer and champagne. The first course, THE PRELUDE, featured Thosai, Scarmoza Paniyaram, and Mango Sodhi Tart in little bites. To enhance the special occasion, we tried Bollinger PN TX17! Next up, the HUMBLE BROTH, Nadodi’s take on Rasam, showcased Tamarillo Rasam with Heirloom Tomato, Wild Rice Puffs, and Curry Leaf Oil. Paired with Pascal Jolivet Sancerre 2022, a dry and elegant wine, it was full of fruity vibrance—a beautifully crafted Sauvignon Blanc with power, elegance, and finesse in perfect balance.   Moving on to the next course—Boston Lobsters with Black Truffle, Pineapple Brulee, Passion Fruit, and Black Garlic. The lobster was perfectly cooked, and to complement this delightful dish, we had Pascal Jolivet Blanc Fumé 2022. The initial impression was, 'Wow, this wine is smoky.' On the palate, it revealed itself as fruit-forward with citrus notes and a hint of smokiness. Interestingly, 'Blanc-Fumé' translates to 'Smoky-White.' Pascal Jolivet had been producing Pouilly-Fumé for 25 years, but starting from the 2018 vintage, he rebranded it as Blanc-Fumé to avoid consumer confusion with Pouilly-Fuissé (Chardonnay from the Mâconnais sub-region of southern Burgundy).    The star dish, CURRY IN A GLASS, featured Nadodi's signature Fish Head Curry with Shima Aji, Flat Rice, and Finger Lime, paired with Pascal Jolivet Sauvage—a perfect complement to its extreme flavorfulness. After that, we enjoyed a palate cleanser—RED BEET KARI, featuring Textures of Beetroot, Coconut Curry, and Peanut Crumble. The subsequent wine was special, as Pascal brought a Pascal Jolivet Sancerre 2010 Magnum. This 13-year-old white wine was delicious, showcasing the exceptional quality of his wines. Tasting the same wines but different vintages throughout the night allowed us to truly appreciate the nuances and changes as the wines aged. The final two dishes before dessert were WAGYU with Pepper Curry, Foie Gras Plum Chutney, Brocollini, and NOMADS GLOBE—an Organic Country Chicken with Short Grain Rice, Cashew Salna, Shallot, and Kyuri Salad. We chose to pair this with Lady Laroze 2015. To finish it off, the dessert was KESARI—roasted Semolina, Fresh Cow's Milk Ice Cream, and Fermented Raisin. Despite the short trip, we were genuinely pleased to reconnect with him after many years. Albert Wines proudly represents Pascal Jolivet as their official distributor. Click here to explore their Pascal Jolivet wines.  

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!