deVine Wine Club explores Terroir of the Rhone Valley

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Luiza Torrezani, the Sales & Marketing Director of Bangkok Beer & Beverage and the evening’s guest speaker, shared her extensive knowledge and passion on the world of Famille Perrin Wines.

The deVine Wine Club at the Royal Cliff opened its doors to members and friends after waiting for Covid19 to be quelled. That time was now.



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We were taken by the hand for the exploration of the Rhone Terroir by a charming Brazilian lady Luiza Torrezani, who had spent her young life studying oenology and now was putting that education to good use, being the manager of a unique wine collection from the Famille Perrin, known for their “extra something.”

Bouillabaisse with salmon, sea bass, prawns and bok choy.

As always, the Royal Cliff chefs were given a free hand to marry the wines and the food and this was the brief given to Sous-Chef Nick Vonk, with Executive Chef Peter Held overseeing.

Nick Vonk’s first course featured a rilletes de poisson with potato blinis, pickled onions and cucumbers. The wine paired with this was a Vieille Ferme Luberon Blanc 2018. To be honest, I was disappointed with this course, which read better than its mild nature tasting, but Nick was to make up for this later in the evening.

The following course was an excellent bouillabaisse with salmon, sea bass, prawns and bok choy. A fisherman’s platter on its own, with Famille Perrin Reserve Cotes du Rhone Blanc 2018. This was very close to being my dish of the evening.

Nick Vonk decided that the “duck stopped with him” with duck breast, duck leg and rosemary duck jus. The wine with the duck was a Famille Perrin Reserve Cotes Du Rhone Rouge 2017. A great dish and an interesting red – but more was to come.

Thibault Sellier, Resident Manager of the Royal Wing Suites and Spa, welcomes guests and deVine Wine Club Members to the Royal Cliff’s “A Night to Explore the Terroir of Rhône Valley Wines” wine dinner at the Royal Grill Room & Wine Cellar – Excellence & Heritage.

Nick Vonk took a Famille Perrin Chateau Neuf du Pape “Les Sinards” Rouge 2017 and teamed this iconic wine with the most tender Australian beef striploin. No contest, this was the ‘real’ dish of the evening.




All that was left was a tropical fruits dessert, but I gave this course a miss, wanting to savor the taste of the Aussie beef and the Chateau Neuf for as long as possible. It had been an excellent evening, without the ubiquitous surgical masks which one did not feel like straining a red through it.

We were honored to have Khun Panga Vathanakul with us and Prem Calais, the hard-working General Manager.

Pan-Roasted Duck Breast.
Guests enjoyed a scrumptious French Wine Dinner and world-class service at the Royal Grill Room and Wine Cellar – Excellence and Heritage.
Grilled Australian Meltique Striploin Steak.

Panga Vathanakul, Managing Director of the Royal Cliff Hotels Group (3rd from right), Prem Calais, General Manager of the Royal Cliff Hotels Group (3rd from left), and Thibault Sellier, Resident Manager of Royal Wing Suites and Spa (2nd from left) along with Royal Wing Suites & Spa’s Chef Nick Vonk (5th from left), Royal Cliff’s Executive Chef Peter Held (4th from right) and their team, presented a gift to Luiza Torrezani, the Sales & Marketing Director of Bangkok Beer & Beverage and the evening’s guest speaker.

Luiza Torrezani

Sales and Marketing Manager – Bangkok Beer & Beverage

Of Brazilian origin and having a strong passion for wine, Luiza left her country to pursue a dream. She went to France to study what she loves most: wine. She completed her Master’s degree studies in wines and business spirits in Bordeaux and soon after decided to specialize in the Asian market, moving to Vietnam.

Luiza fell in love with Asia and decided to find out more about the peculiarities of Thailand. Currently, she is the manager responsible for a unique wine collection to which Famille Perrin wines belong: Oenophilia Collection a passion for uniqueness.

This collection consists of special gems that have been carefully selected by a team of wine experts to serve customers looking for that “extra something “either in place of origin, style of winemaking, critical acclaim, organic or biodynamic, or just a compelling story behind the label.