The alchemy between spice and wine is always something that requires a little thought. One step in the wrong direction and your palate feels like its just come out the other side of an enforced 3 day layover in Dubai airport.
The usual rules of "like to match like" need to be thrown out the window, and instead one looks for contrasts , hyped up glycerine, or hints of sweetness without any kind of domination. Tannin is to be treated with scrupulous respect because something that purrs alongside a BBQ steak with literally scratch your eyes out against a Thai green curry for example.
My liver and I have spent quite some time considering whats best for this challenge, as anybody who has been to Revolver before will agree - their food deserves nothing but the best...
Join us in the upstairs dining room for a casual Wednesday night look at these wines and help judge if my liver and I got it right...
The Food:
SMALL PLATES
Burrata Street Style, chilli sesame, peanut
Charred Chicken, pickled kohlrabi
MAINS
Stag Valley Lamb Chop, rogan josh Grilled Broccoli, almond, yuzu aioli Corn & Pomegranate, jalapeno, citrus
KULCHETTES
Butter Chicken, parmesan
Chickpea, spiced potato
DESSERT
Basque Cheese Cake, saffron
(Menu may change sllightly according to whats best on the day)
The Wines: (One bottle per Person consumption)
Clover Hill Rose d'Assemblage MV [JH 96]
Bleu Rivage Mediteranean Grenache Rosé 2024 (Bandol)
Venus La Universal "Dido" Blanc 2022 Organic [TA 94]
Keermont (Single Vineyard) Pondokrug Cabernet Franc 2018 [TA 94]
Boekenhoutskloof Swartland Syrah 2017 [TA 96]
Feudi del Pisciotto Nero d'Avola Versace 2020 [3G GR]
Arnaldo Caprai Montefalco Sagrantino 25 Anni 2020 [Dr Wine 98]
The Date, Time & Place:
Wednesday 22nd @ 7pm
Revolver - (Upstairs Private Dining Experience)
56 Tras St, Singapore 078995
Dress Code:
Drinking Shorts are fine so long as they are ironed ...
