By Alva Ho
Since the number of clients drawn in by our offers, both fixed-price and auction sales, has continued to rise in Singapore, we can say it’s definitely a country full of wine-lovers. Recently, the HK team visited a Singaporean restaurant and tried several traditional Singapore dishes, including Otah-otah, achar salad, black pepper prawns, beef rendang, char kway teow and nasi lemak. Read on for wines that pair perfectly!
This is a grounded fish paste grilled with banana leaves. As the fish paste blends with a variety of aromatics spices such as garlic, chillies, lemongrass, shallots, it comes with a strong herbal aroma with some spices on the palate. It is good to pair with wines that have a nice fruity finish, such as Brut Tradition De Sousa, and Montlouis Triple Zéro La Taille Aux Loups!
With aromatics ingredients like shallots, ginger, red chillies, turmeric, cloves mixed with cucumber, carrot, cabbage and shrimp, this dish is both exciting and refreshing! It is a charming appetizer. You can pair it with white wines from Burgundy, for example, Alex Gambal Corton-Charlemagne 2009 or Remoissenet Pere Et Fils Puligny-Montrachet 1er Cru Les Garennes 2005.
Black pepper prawns
This is one of the dishes that had us licking our fingers! Stir-fried prawns with black pepper sauce, simple ingredients that, when combined, lake for a mouthwatering experience. For a white wine pairing, we recommended a characterful wine with excellent tension such as a 2020 Anjou blanc cuvée from Château De Plaisance; for red, the prawns will go nicely with a bottle of 2003 Domaine Peyre-Rose Coteaux Du Languedoc.
This is a dish with less spice. The beef was cooked using a slow-cook technique to make a soft juicy texture then served with a relatively mild dry curry paste. It’s good to pair with mature Bordeaux or Burgundy wine, for example, Château Giscours 1998, Château Haut Bages Libéral 2000 or Domaine De La Charmaie Nuits Saint-Georges Les Fourchots 2010. Alongside the above wines, beef rendang also serves nicely with simple boiled rice!
Char kway teow
This is a dish of stir-fried rice noodles with nice, chewy texture. Together with the sweet soya source, it was irresistible. A good pairing would be a mature Rhone made from old vines grapes which have charming liquorice and fruity aromas, for example Châteauneuf-Du-Pape Cuvée De La Reine Des Bois 2007 from Famille Delorme, Châteauneuf-Du-Pape Domaine Du Pegaü Cuvée Réservée 2005 from Paul Et Laurence Féraud or André Brunel Châteauneuf-Du-Pape Les Cailloux Cuvée 2003. If you are looking for a white to pair with it, a mature chenin blanc such as a Coteaux Du Loir Domaine De Bellivière Vieilles Vignes Eparses 2007 from the Loire would be a good match.
Nasi lemak is a bowl of coconut rice that comes with crispy anchovies, crunchy peanuts, egg and Sambal on the side. To accompany with the sweetness from coconut milk and savoury, spicy flavor from the anchovies, peanuts and Sambal, it is good to serve with Champagne! Such as a bottle of Extra Brut Complantée from Agrapart & Fils, Laherte Frères Les Longues Voyes Extra Brut 2015 or Métisse Extra Brut from Olivier Horiot.
Last but the least, you can also pairing Arbois Vin Jaune Les Bruyères from Stéphane Tissot or Arbois Savagnin 2016 from Domaine De La Touraize( with mooncakes. These will complement the sweet-savoury mix when mooncakes are served, for example, with nuts and ham during the upcoming Mid-Autumn Festival.