Andre Wine & Dine Another session of fine food and decadent wines on Thirsty Thursday night.
Today the choice restaurant would be Andre Wine & Dine at Telok Ayer road. It is a little cozy French bistro with friendly service.

clomid drug insert for ativan First, let us enjoy the wines:
Petersons Winery Cabernet Sauvignon 2001, Mudgee Hunter Valley: Beautiful nose of vanilla, chocolate and currant. Palate was full, smooth but not too complex. some biting tannins in the end but it was a good way to start off the day. It was flown in from Aussie a few days before!

Casetta Winery Barilin Barbera D’alba 1997: The first Barbera D’alba that I’d bought. 1997 being a fantastic year for Piedmont, I was so full of high expectation for this bottle. However, my heart sank after we opened this bottle. The nose was totally muted. Very much like sniffing mineral water. On the mouth it was very lean and sour with ultra high acidity. I was deeply disappointed and left the wine aside…
But all is not lost…. the Barilin woke up from her beauty sleep upon 1.5hours later. With a complex nose of salty oyster intermingled with sour plum. The palate was evolving with fine mineral tannins gripping your palate. mouthfeel was light but complex with mocha and chocolate emerging at the end palate.
E and J voted this as the WOTN and E go as far as saying this is the best Barbera D’alba he has tried so far. I would just say, the Barilin took me to a roller coaster ride of frustration, disappointment then end with a pleasant ending.

Dezzani Il Barolo 2000: A medium body with pretty elegant mouthfeel. Finish was a tad short. This sounds crazy but this Barolo was very easy to drink and left not much impression on me. ( I thought Barolo supposed to be the king of red wines with highly complex body and aging capability?) Will not pay for it.

Pio Cesare Barbaresco IL BRICCO 1998@185SGD: The famed Pio Cesare winery from Piedmont, Langhe. A big rounded nose of vanila and chocolate with currants. Mouthfeel was lush with chocolate and coffee. Elegant. Medium finish. Overpriced.

Michelle Chiarlo Nivole Moscato 2006: What better way to end the night of mainly Italians wine but a good refreshing Moscato. This is a very enjoyable moscato with tropical fruits, apricot, lime jumping out from the glass. Medium sweet. Enjoyable.

The food:
Prawn Salad with Pan Seared Tuna: Good pinkish tuna but i prefer OSO’s version. However, Andre is very generous as our starter was really huge.

Mushroom soup + truffle + truffle butter: OK, the soup was a tad too watery for our liking. Nice flavour thou. Could have more kick (I’m a Asian ma. big flavour, big satisfaction)
Main: Lamp Rack: Cook till medium rare, the lamb was very flavourful and tender. Shiok!

Main: Duck Leg: Andre is famous for this dish but i find it soso. Taste very similar to chinese braised duck. Meat was not moist enough for me.
Lime Sorbet with Strawberry: So so la…a refreshing intermediary

Desserts of Varlhona Molten Chocolate: It is so common to see molten chocolate being the STAR dessert of many restaurants and i’m getting bored of eating molten chocolate. So so effort from Andre.

The food cost was around 70per pax and free corkage for us. We get a 10% discount and a special entre thanks to S being a good friend of the owner of the restaurant. Food was above average but nothing to shout about.

Ch. Malescot Dinner@Tower Club

Another extravagant affair with SH and gang at Tower Club. Located on the 62th floor of Republic plaza, the view was simply breathtaking. You could see the constuction work at the Integrated Resort, the Sails, Jurong port, and the hustle&bustle of CBD area just beneath you. This by invitational only club is very the ATAS!

Ok, the deco plate was from Versace. You get the hint?

Carnaroli Rice Risotto: Generous toppings of sliced truffle on top and nicely coated in fall black truffle butter and garlic veal juice. The texture of the risotto was too congee like for my liking and slightly oversalted with a whiff of aroma you get from those flavoring in indo-mee. HA!

European Backed John Dory:Small sliced of john dory fillet on top of Braised lentil puree in shallot and chive sauce. I did not enjoy the john dory fillet as it was abit dry for my servings. The lentil puree was interesting though. You could see and taste bits of chives and shallot giving it a nice aroma.

Duo of Duck on Wild mushroom cake:
The duck was all right, again it was a tad dry and tasted abit gamey. I wasnt impressed.
Wild Mushroom cake: Whao…. i like this! panfried sliced wild mushroom that were slightly crunchy on the outside and bursting with flavors of foie gras! yummy!

Fork Mashed Strawberry: Home made mint ice cream which a right amount of sweetness sitting on a mashed, fresh strawberry bed.. this is definitely heavenly. It was the highlight of the dinner and I bet Demona definitely going to dig this!

The Wines:

Dame de Malescot 2003@SGD51:
(second wine of Malescot made from young vines and grapes that does not make the first label quality)
Eye:mid red
Nose: pleasant bordeaux nose of leather, cassis and tobacco. Lesser intensity and complexity compared to the first label.
Body: It’s about freshness! easy to drink and extremely pleasurable! not much evolution and complexity
Ratings: 3.4/5

Extremely fresh, harmonious and enjoyable and you would not mind a second pour. At $51, i would say this is good value for money! However, I re-tasted this after sipping thru the Saint Exupery first label and the Le Dame has totally lost it’s appeal and I could only detect some sour note and bitterness. The le Dame does not have the mid body and acidity compared to the first label.

Ch. Malescot Saint Exupery 1986/1998/2000/2002
Deep plum red
Intense bouquet of leather, tobacco, cassis , vanilla after decanting 3 hours and evolved into greenish hay, coffee, stray.
good acid,beautifully balanced and good length. Well integrated.

1986@SGD180, 2002@SGD99
The 2 wines are in the same bracket of characters representing a more leaner version compared to the big 2000 and 1998. Both the 86/02 has less fruit, less pronounced nose and lesser acidity compared to the 00/98. The 1986 is at it’s prime now and it’s is extremely integrated, and enjoyable to drink, while you could foresee the 02 progressing to a similar dire2ction as the 86 but probably with more fruits as time goes. The winemaker commented the 86 did not has vine selection and therefore, he expects the 02 to surpass the 86 in time to come.

1998@SGD120, 2000@SGD170
Heavier, fruitier, bigger and abundance of mid body and acidity. These 2 wines are meant for the longer term compared to the 86/02. Both the nose are very pronounced and the 2000 was the most primitive of all, where it evolved from a rustic barnyard nose to a beautiful tobacco, vanilla, cassis nose in the glass. I could imagine, the 2000 will be the best of the lot 10 years down the road that yield great complexity.

Best valued: 1998@120
Winemakers’ fav 2002
My choice to keep: 2000
Best vintage to drink now: 60’s according to the winemaker
Ratings: 4-4.5