After a long break during which time the main building of the Royal Cliff Hotels Group underwent extensive renovations, the ever so popular wine dinner for the members of the Royal Cliff’s deVine Wine Club was held in the elegant Royal Grill Room and Wine Cellar.
This time centered the event was called ‘A Night in Bordeaux’ and was overseen by Sunthorn Lapmul, a man who never ceases to amaze us with his knowledge of wines and the hospitality business, not to mention his canny sense of humour.
Sunthorn started his service career in 2003 at Dusit Thani Bangkok as a restaurant supervisor then moved up to become the restaurant manager of D’Sens where he learned about French fine dining. In 2005 he began his studies at the Italian Sommelier Association where he completed levels 1 to 3.
Having worked on cruise ships and advancing his training though the years, he came back to Thailand, worked at the Mandarin Oriental and finally joined Dee Dee Group as the Director of Marketing.
A Bordeaux wine is any wine produced in the Bordeaux region of France, with a total vineyard area of over 120,000 hectares making it the largest wine growing area in France. Average vintages produce over 700 million bottles of Bordeaux wine, ranging from large quantities of everyday table wine, to some of the most expensive and prestigious wines in the world. The vast majority of wine produced in Bordeaux is red (called “claret” in Britain), with sweet white wines (most notably Sauternes), dry whites, and (in much smaller quantities) rosé and sparkling wines (Crémant de Bordeaux) collectively making up the remainder. Bordeaux wine is made by more than 8,500 producers or châteaux.
After the welcome cocktails, which was a Montaudon Brut, Réserve Premiere Champagne NV and canapés, the members of the deVine Wine Club and guests made their way to the Royal Grill Room and Wine Cellar, one of the many restaurants within the Royal Cliff’s ambit with its wooden ceiling a masterpiece.
One of the factors towards the enjoyment of a wine dinner is the matching of wines and food, and executive chef at the Royal Cliff, Peter Held is a master of the art form.
The dinner began with the seared tuna loin niçoise with white anchovies and capers. This was paired with La Valinière Blanc, Graves Bordeaux 2016, a light wine as a palate cleanser.
The next course was an eye-opener, a cream of roasted mushroom soup with truffle oil which proved to be quite popular with the wine club members. This was married to the Domaine Michel Thomas, Sancerre Loire Valley 2015, a wine with good body and finish.
A little breather and a raspberry sherbet and we were ready for the next course, the duck confit, herb and salt marinated and slow cooked in duck fat on roasted vegetables enhanced by the Château Tourteran, Hau-Médoc Bordeaux 2010.
Now we were primed for the main course, the grilled Australian beef sirloin served on roasted garlic and mashed potatoes, ratatouille and shallot jam. This was paired with a Château Lynch-Moussas, 5ème Cru Classé Pauillac 2005 which having been opened 4 hours prior to the dinner was perfectly enjoyable with the beef sirloin.
The grand finale was the Tarte Tatin with vanilla ice cream, baked French apple turnover paired with Château Lamothe Guignard Grand Cru Classé, Sauternes 2013.
The deVine Wine Club was launched on April 28, 2001 as the visible face of the resort’s enthusiasm for promoting wines and hosting wine-related events. Today, membership has grown substantially and it is now Asia’s leading wine club which hosts popular gala dinners.
If you would like to know more about the deVine Wine Club you may contact the GM Prem Calais, [email protected] .