Dear Wine and Food Lover,

 

The Zen of Biodynamie, 8-wine, 8-course Alsace Wine, Domaine Josmeyer Japanese Cuisine Winemaker Dinner at MISO, 30th June, 2009, Unveiling of new Fleur de Lotus label

 

We invite you to join us in the final Domaine Josmeyer Winemaker dinner at MISO in the fifth tour of our new series of ‘Discoveries Winemaker Tour’, a joint programme by m.a.x. concepts, wine merchant Cottage Vineyards (International) and local wine instructor, Damon Yuen, where each month, a visiting winemaker and Damon, will lead you to discover some of the world’s most exciting and unusual wines paired to a range of exquisite cuisine in various m.a.x. concepts outlets.

 

Our fifth tour, entitled, “愛蓮說Message of the Lotus Flower, Biodynamic Wines” 27th, 29th, and 30th Josmeyer, 2009, will star the biodynamic wines of elite Alsatian FRENCH estate, Domaine Josmeyer, led by Domaine Josmeyer’s winemaker Mr. Christophe Ehrhart.

At Domaine Josmeyer, going into organic and biodynamic winemaking in 2000 was a conscious choice:  first, to improve the ability of the wines to express the domaine’s prestigious vineyard terroirs, and second, to contribute to a better lifestyle for the next generations to come.

The result are wines of style which hold a purity and precision unfound in other wines, wines which whisper and gradually flair up, just like the humble lotus flower described in 愛蓮說”(Essay on the Love of the Lotus Flower by Zhou Dun Yi).  In fact, on the second to last day of this tour, 29th June, 2009 (at LIAN) and on 30th June, 2009 (at MISO), Josmeyer will unveil the new label for their special blend designed for Asian cuisine, “Fleur de Lotus”.  The new label features an Alsatian painting of a Lotus Flower overlaid with the Chinese Character, 蓮” by Master Chinese Calligrapher, Mr.  Master Chan Shue Hang.

Other wines that will appear in the dinner include the first three wines in the “Artists” series, where each label depicts the wine as imagined by the artist, under the four seasons of Spring (Pinot Blanc), Summer (Gewurztraminer), Autumn (Pinot Gris) and Winter (Riesling).  At this dinner, “Winter” will be replaced by the more prestigious label, “Riesling Les Pierrets 2003”.

Visit the following URL for previews of the food and wine served at the Wine Dinner:  http://picasaweb.google.com/adangatingleung/TheZenOfBiodynamieDomaineJosmeyerMISOWinemakerDinnerFoodWineShots#

As our first two events are now FULL, we invite you to participate in the remaining 8-wine, 8-course winemaker dinner on Tuesday 30th June, 2009 at MISO (Jardine House) entitled, “The Zen of Biodynamie”. The price of the winemaker dinner is HK$568.00 NET per person due to the 15% discount given to Cottage Vineyards (International) E-mail list members and their friends.  The Regular price for the dinner is $668.00 NET per person.  Menu below and attached.

 

ADVANCED TICKET PURCHASE IS REQUIRED.  MISO Tickets (available for sale) can be purchased from Cottage Vineyards (International).  Call Tel.  2395 1293 or email tastings@cottagevineyards.com.

 

Hope to see you at our event.

 

Yours sincerely,

 

 

 

Ada Leung

Managing Director

Cottage Vineyards (International) Limited

*********************************************************************

MISO / Dinner

The Zen of Biodynamie

30 June 2009, 7:00–10:30pm

HK$668 per person less 15% discount = HK$568.00

 

Apéritif

Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007

(80% Pinot Auxerrois/ 20% Pinot Blanc)

 

1st Course

Josmeyer Pinot Blanc ‘Mise du Printemps’ 2007

(80% Pinot Auxerrois/ 20% Pinot Blanc)

 

Sea Urchin Sashimi with Cucumber

海膽刺身伴青瓜

 

2nd Course

Josmeyer ‘Gri-Gris’ 2005

(30% Pinot Auxerrois, 30% Pinot Blanc, 35% Pinot Gris and 5% Pinot Noir)

 

Spicy Salmon Skin Cone with Crab Roe

香辣三文魚皮手卷

 

3rd Course

Josmeyer ‘Fleur de Lotus’ 2006

(50% Pinot Blanc, Pinot Auxerrois, Pinot Gris/ 40% Gewürztraminer/ 5% Muscat/ 5%Riesling)

 

Shrimp, Pumpkin and Sweet Potato Tempura with Miso Tomato in Sake

日本南瓜、番薯、蝦天婦羅配清酒番茄

 

4th Course

Josmeyer Pinot Gris ‘Le Fromenteau’ 2005

 

Zuwaikani Crab Meat and Mushroom White Miso Ramen

香菇松葉蟹柳白麵豉豬骨湯麵

 

5th Course

Josmeyer Gewürztraminer ‘Les Folastries’ 2004

 

Pan-fried Cod Fillet and Chicken Leg in Mild Spicy Tomato Sauce

香煎銀鱈魚˙冲繩辣雞腿

 

6th Course

Josmeyer Riesling ‘Les Pierrets’ 2003

 

Abalone Cooked with Sake Served in Shell

日式原味鮑魚

 

7th Course

Josmeyer Pinot Noir ‘Herrenweg’ 2005

 

Sautéed Wagyu Beef Cubes with Ginger

香煎日本和牛粒

 

8th Course

Josmeyer Gewürztraminer Vendage Tardive 2002

 

Pineapple Napoleon with Ginger Ice Cream

鳳梨拿破崙酥餅配香薑雪糕