TRULY SINGAPOREAN MAKAN & WINE SERIES
Iberian Wine Pairing Lunch
Join us for a Truly Singaporean Makan & Wine Session to truly unwind in a controlled yet relaxed and safe environment.
We have strict measures in place to ensure that all patrons and staffs adhere to current COVID-19 regulations.
Come with your family and friends up to group of 5 pax to sample the best of Iberian with #trulysingaporean Zi char.
Wines of the Iberian Peninsula: The Underrated Stars of Portugal and Spain
The vertigo-inducing slopes of Portugal’s Douro Valley and the orange-tinted soils of Spain’s expansive vineyards have long inspired poets, writers, and vintners. During the colonial era, when Portuguese and Spanish ships ruled the seas, the region’s wines became the standard bearers for lush reds and opulent fortified wines. Today, despite often being overshadowed by high-priced bottles from Burgundy and Bordeaux, the Iberian Peninsula remains a mecca for lovers of rich, full-bodied wines with great cellaring potential.
An Underestimated Grape
Wines from Portugal and Spain don’t have a long history of collecting, but they are some of the most pleasurable wines for cellaring.
Spain
Unlike other regions where wines are released as quickly as possible, Spain’s labeling requirements actually encourage cellaring. To label a wine Reserva or Gran Reserva, for example, the winery is required to age the bottles in-house for four or five years, respectively. The result is “new release” Tempranillos with a half-decade or more of cellar aging, and the intriguing, multidimensional flavors and aromatics that wines only gain with time.
Portugal
If you follow the same river that lends Vega Sicilia its Spanish appellation southwest, you’ll arrive in Portugal’s rocky, vertiginous Douro Valley, the epicenter of Portuguese fine wine.
Traditional Port wine is made from a blend of red grapes, often grown and fermented together, that is then fortified with neutral grape brandy, leaving the wine with a rich, full-bodied sweetness and an alcohol content of around 20 percent. The resulting wines are ideal for cellaring not just because of their heady aromas of cherry, fig, red plum, and cocoa, but because their high alcohol content makes them more resilient than dry wines.
Wine has been made at the Castillo Perelada since the Middle Ages, as shown in several documents and parchments from the period to be found in the library. When Miguel Mateu bought this ensemble of monuments in 1923, one of his primary objectives was to revitalize the wine producing tradition, a tradition that is more alive than ever these days and which has incorporated the most modern technology to create wines that make full use of the nuances of the soils and vines of the Empordà.
The current third generation, led by Javier Suqué Mateu, has committed to quality wines, planting and purchasing new vineyards and creating a great technical team. The research work which allows Perelada to bring out the best from the Empordà region is also remarkable.
More read: https://perelada.com/en
Anselmo Mendes
Anselmo Mendes
is, simply put, one of Portugal’s most revered winemakers and is recognised not only for the excellence of the wines he produces but also for the surprising and consistent way he innovates. Combining the use of age-old techniques, such as fermentation on skins, with bold winemaking methods such as the fermentation of Alvarinho in oak casks, he is established in Portugal and abroad with an original design and his own identity.
Anselmo Mendes wines are the result of a long, faithful connection to the land, an experimentalist and studious spirit and a philosophy of respect for the ecosystem that translates into methods of integrated production.
Currently, Anselmo Mendes market footprint includes more than thirty references. His wines have won awards and are respected nationally and internationally in 40 countries.
Quinta do Vale Meão
Great quality wines with different personalities. The result of dedication in all the methods and procedures.
The Company’s main purpose is to uphold the originality and complexity of the Quinta wines by exploring, to the utmost, the combination of the different traditional Douro varietals grown in separate blocks in the vineyards and the different styles that result from the geological variations of the soil.
At Quinta do Vale Meão preference is given to combining traditional winemaking methods in lagares with modern technologies. This is why the centuries-old Adega dos Novos winery was fully restored and totally re-equipped, taking care to preserve its fine architectural features and recuperate the imposing stone treading tanks.
Elías Mora
Since 2000, the winery has been managed by the oenologist Victoria Benavides. The winery takes its name from the previous owner of these prestigious vineyards, namely Señor Elias Mora.
Their ethos is to marry the past with the present, combining the valuable knowledge of previous generations with the best aspects of modern technology and all that it implies. To sum it up, their philosophy could be well described as: the winery at the heart of the vineyard and barrels at the heart of the wine. Out of respect for the environment they only use natural products for the wines: oak, natural cork and glass.
Situated between the Duero and Hornija rivers, the soil is comprised of large pebbles over a bed of Pliocene limestone, which is low in organic content. The extreme continental climate compounded with the scarcity of rainfall (400 mm /year) improves the quality of the Tinta de Toro grape.
All their wines are made 100% of Tinta de Toro grapes. It is ideally suited for this terrain and boasts hundreds of years of viniculture. It makes every vintage and every bottle a unique and rewarding experience.
Niepoort
An independent family business since 1842. Through five generations, the business passed successfully from one Niepoort to the next Niepoort and in most cases older and younger generation worked side by side for a long period.
Niepoort's mission is to maintain its position of "niche player", continuing to produce distinctive ports and Douro wines, combining centuries-old tradition with innovation. This combination has come to include throughout their growth wines from two other regions that have contributed to marking out the Douro - Bairrada - Dão triangle.
The most recent points of the triangle (also) "produce the goods" and occupy a place that Niepoort considered important to recover, given the potential they possess, combining the undeniable legacy of Portugal's winemaking past with the possibilities of innovation.
The importance they attach to the need to interpret soils, climates and grape varieties has led them on the path of Biodynamics, a relationship that looks to respect the "moods" of Nature, listening to nature in order to find a balance between biodiversity and the least possible intrusive intervention. In Biodynamics, they give particular attention to the interrelationship between all the people involved in a continuous demand for respect for their idiosyncrasies and appreciation of what they have and bring of best to the Niepoort family.
"Could they do any better?" It depends. It depends on Niepoort continuing to make dreams come true, depends on the creation of the appropriate procedures and maintains the willingness to learn what characterizes them. But above all, the answer lies in the pleasure they gain from what they do.
Click to view menu and tasting notes
Book for the Iberian wine tasting lunch and get access to special exclusive prices available only on Event day:
1. Cava Perelada Brut Reserva NV (Penedes, Spain): $ 36.50 (U.P:$47.08)
2. Anselmo Mendes, Contacto Alvarinho 2018: $ 48.00 (U.P: $58.85)
3. Quinta do Vale Meao, Meandro 2018 (Douro, Portugal): $ 53.50 (U.P:$64.20)
4. Vinas Elias Mora 2017 (Toro, Spain): $ 48.00 (U.P:$58.85)
5. Niepoort Porto Crusted 2014 (Douro, Portugal): $ 69.50 (U.P: $85.60)
*Prices quoted are per bottle of 750ml and are NETT including GST.
📍 New Ubin Seafood CHIJMES
📅 SATURDAY, 11th of December 2021 12.00pm
💵 Early bird price (till 5 December ): $75++ pp (UP:$85++ per pax)
Seats are limited, so reserve yours today! (Dine-in event is only for vaccinated or PET negative guests)
*Pls note dine-in for more than 2pax and up to 5pax is only allowed for fully vaccinated individuals.
RSVP at makan@newubinseafood.com or call/whatsapp +65 9740 6870