Wining and dining with a giraffe

(L to R) Supasit Peanchitlertkajorn (Sales Manager-Catering BKK) and Morgan Morel (Brand Manager Wine) from Independent Wine & Spirit (Thailand) Co., Ltd. chat with Elfi Seitz.

Dr. Iain Corness
The DeVine Wine Club presented another spectacular wine appreciation evening with five wines from South Africa served by waitresses in Crocodile Dundee safari outfits and the doors guarded by lovely ladies in long leopard skin outfits. The South African theme was continued with giraffes, lions and other South African animals in bas-relief and even depicted in the ice sculptures!
The members and guests were addressed first by the acting president of the DeVine Wine Club, GM Christophe Voegeli who welcomed everyone and introduced Morgan Morel, a soft spoken Frenchman who is the brand manager for wines of the Independent Wine and Spirit Company.

Acting president of the DeVine Wine Club, GM Christophe Voegeli addresses the gathering amongst wild animals.

The South African vineyards represented that evening were J.C. Le Roux, Two Oceans and Nederburg. The vineyards were contained in stations around the Royal Cliff Grand ballroom, alternating with wonderfully heavy snacks under the watchful eye of Executive Chef Walter Thenisch.
The station closest to the entrance was the J.C Le Roux with a Sparkling Sauvignon Blanc 2012. Icy cold and a sharp ‘fizz’ on the palate, it was a great start to a very heavy evening.
The other wines were the Two Oceans Sauvignon Blanc 2012, Two Oceans Cabernet Sauvignon/Merlot 2012, Nederburg Winemaster’s Reserve Chardonnay 2011, and finally the Nederburg Winemaster’s Reserve Pinotage 2010. As Morgan Morel indicated, the Pinotage grape is almost synonymous with South Africa, and I was very taken with the Pinotage 2010. So taken, that I went and bought a bottle to take home! I cannot praise it more highly than that!
It really was a superb evening, and I am looking forward to the next extravaganza! Details on the de Vine Wine Club can be obtained by email [email protected].

(L to R) David and Siriwan Anderson happily meet up with good friends Richard and Janet Smith.

Morgan Morel, a soft spoken Frenchman, is the brand manager for wines of the Independent Wine and Spirit Company.

(L to R) Martin Van Bre, Rolf Ramseyer, Royal Cliff Executive Chef Walter Thenisch and Dieter H. Precourt - stars of the wine club one and all.

Creamy Oyster Bisque

Oysters are a wonderful starter to any meal, and this creamy oyster bisque is particularly good (but there is no note in the recipe regarding aphrodisiac qualities). This came from Australia and featured the world famous Sydney Rock Oysters, but any style will do and the recipe as presented calls for bottled oysters which makes it even easier here, being plentiful and cheap at the markets. The recipe also mentions Guinness beer, but any of the heavy British brands will do which can be purchased in cans.

Ingredients	Serves 4-6
Bottled oysters (reserve the liquid)	24
Fish stock (including water drained from bottled oysters)	1 cup
Guinness	½ cup
Small white onion diced	1
Celery, diced	1 stalk
Potato peeled and diced	400gm
Thyme	1 tspn
Low fat milk	½ cup
Freshly ground pepper to taste
Parsley for garnish

Cooking Method
Heat two tablespoons of the stock in a large saucepan and add the onion and celery. Cook over low heat until onion is transparent. Add the Guinness, remaining stock, potato and thyme and cook until potatoes are soft and most of the liquid is absorbed. Transfer to a blender with half of the oysters, milk and pepper and puree until smooth. Bring back to the boil and serve immediately with a few oysters placed on top of each dish. Garnish with fresh parsley.