關於 wine profile ，我們在網路上蒐集到這些相關的討論、資訊與評價

I hope you can tell by now that I TRULY enjoy drinking at home... So boozy deliveries are my BEST friends. Lately, I've been into wines - it's light and easy, it's perfect for a "I'm done with work for today" drink, it doesn't require mixing and it pairs so well with food... my mood... the weather... the current political climate... Just anything!

So www.vyne.my, who specialises in wine AND delivering it, shared with me a "Vyne with Friends" promotion that's ongoing right now where if you buy any of these 6 selected bottles, it comes with a cute little wine profile card that includes everything you need to know about the wine and even how to pair it.

The selected wines are priced from rm100-118 per bottle and if you buy a 6-pack set it's just rm598, while stocks last.

Don't say I#bojio ah.
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#angeltini

【Errázuriz，很不智利但很傑出的智利酒】

之前在寫Errázuriz時我就持此意見，再來一次我還是矢志不移。市場對智利酒的看法或評論都可以忽略不計，Errázuriz的高階款的世界觀已然超脫，重要的是釀造哲學在四十年前沒人聽說過智利葡萄酒的年代就已確定！事後諸葛人人會，但先知的寂寞與等待常常都是人們看不見的。

本日最有趣：
Errázuriz, Don Maximiano Founder's Reserve 1983
12.5%, 5-7 mons in rauli oak, recork, 100% CS

首發年份，32年後仍不顯老態！生長季創下當地高溫歷史紀錄，因而提早採收，酒精度出奇的低（口感是中低酒精度沒錯，12.5%應該不是誤植），整體輕盈均衡。不說的話我會猜1996年左岸高比例CS的Margaux區名莊。這款酒不管是葡萄品種使用方式或是釀造手法都很不波爾多（你聽過rauli oak嗎？），想當然爾不是主流風味的呈現（12.5% alc的Cab，酒體與桶味都不重，完全可以猜想某些酒評家的反應），但非常有態度，我挺喜歡。這是青澀青春的達文西油畫【受胎告知】，構圖簡潔，細節精工雕琢，概念完整不失，且可永世流傳。（Francisco不好意思，我知道1983不是你釀的。）

至於親愛的Francisco，今天最喜歡你的Don Maximiano Founder's Reserve 2017。現代波爾多左岸級數酒風格，潔淨、明確。整體而言偏向濃郁集中而奢華，但不會很刻意，有光彩，但不刺眼，起承轉合意隨心轉，讓人輕易耽溺。這是倫敦現場的Les Miserables，燈光音響與劇情唱工行雲流水，樂趣盎然。

還想看我囉嗦品飲筆記的請往下：

Errázuriz, Don Maximiano Founder's Reserve 1983
Medium bright ruby color with a slightly tawny rim. Very delicate and fine, together and vivid. Very charming Margaux. Lovely polish. Fine and smooth tannins there continually on the finish. Surprising fresh. Abundance in acidity. Now~2028

Errázuriz, Don Maximiano Founder's Reserve 2017
A classically styled wine. Controlled and clean in oak, polished and delicate. Classy Bordelais profile. Complex nose, fresh black cherry, forest floor and wood. Perfect balance. Now~2032

感謝星坊邀請
#Errázuriz

"8" 玫瑰蜜汁叉燒 Rose Wine BBQ Pork Charsiu. This is supposedly one of the most top rated Restaurant version Charsiu in Macau & Hong Kong by consensus, and a Michelin 3 🌟 version at that. I think the taste varies per visit, but on a great day u can taste the 麥芽糖 Maltose coating and the unique Macau Bak Kwa/豬肉乾 style tasting aroma profile! On an average day however, it can look better than it tastes and feels flat or less artisanal 👀

Kopivosian!

As a disclaimer, my husband MANager Joe writes and creates the thumbnail so I was a bit #rolleye but hey! Let's have fun lah. (The reason behind this title is simply because I made a cameo in Marsha and Velvet's much loved hit "Sumandak Sabah" which has lyrics going "Sumandak Sabah ...mana ko mau cari? Semua lawa-lawa pandai masak nasi!")

Anyhoo...in light of the Kaamatan & Harvest Festival celebrations coming soon (Harvest Festival is a celebration to thank a bountiful harvest of rice) - I've themed our D'Varomas Live Cooking Show "Borneon with a Twist".

So what was cooked today?

1. Refreshing Lemonade with Asam Boi by Rifqi
2. Quick Steamed Mantou Buns by Suzie Alias
3. Lazy Mom's Tuna Sushi Balls by Aisyah Wahab and
4. Soup Ayam Lihing by Daphne Iking

I'd like to thank my Sales Advisors Mas Era and her 14 year old son Rifqi, Suzie and Aisyah for being my co-presenters of our #DVaromas Weekly LIVE show, as well as my wonder leaders in D'Varomas for sharing and commenting over the LIVE earlier.

Why the following menu?

1. Lemonade is our a well-known favourite beverage of most Thermomix users. Plus it demonstrates the TURBO power of the TMX where we can grind the rock sugar to powdery goodness in just 2 seconds! Add 2 cut lemons (with peel intact) with cold water, TURBO another 2 seconds and voila! It's done! Popped an asam boi cause we Sabahans love our Kit Cai Ping (kasturi drink with asam boi) so this is the twist in our much loved beverage.

2. Sabah is known for it's seafood. Dip your mantou buns (Steam or fried) with your Kam Heong Prawns or Chili Butter Crab ... delish!

3. Aisyah shows us how EASY and healthier and CLEANER it is to cook rice using the "simmering basket method". No grain of rice is wasted and her easy to make sushi rolls are definitely going to be a hit amongst my kiddos!

and finally

4. Sup Ayam Lihing (Chicken Rice Wine) is a popular soup of the Kadazandusun community. Usually I would use Ayam Kampung, but I only had chicken breasts so I had to make the broth in advance. Add a bit of lihing or rice wine and hmmmmm. Heaven!

Hope you enjoy the show! Let us know in the comment box what recipes would you like on our next DVA show!

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#WeekendVlog #Buddies

For this video, we went down to Wolfgang’s Steakhouse at Robertson Quay to savour a $1000 Steak Mukbang! Wolfgang’s Steakhouse, founded by Wolfgang Zweiner, specialises in 28-day dry-aged USDA Prime Black Angus Steak served in an upscale setting. Their steak is aged in their in-store dry-aging room and USDA Prime grading refers to the highest possible steak grade given by the US authorities. Dry-aging is a process where meat is placed in a controlled environment (temperature and humidity) to enhance the flavour profile and texture, creating a deep, “meaty” flavour. The ambience is exceptional with a clear view of the Singapore River, high ceilings, an expansive bar and mahogany flooring.

For my mukbang, I ordered a Porterhouse for Four ($382), Rib Eye Steak ($148), Filet Mignon ($125), Onion Rings ($20), Lobster Mac N’ Cheese ($30) and Cream of Corn ($17). For dessert, I got Key Lime Pie ($17). To pair with the steak, I also requested for a bottle of red wine. The star of the show was the enormous porterhouse steak, served on a blistering hot plate that was previously under a broiler. It contained the best of both worlds, a divinely tender filet mignon and a sumptuously flavourful strip steak. Still affixed to the bone, the whole piece was probably around 2KG of dry-aged goodness. Thanks to the dry aging process, the meat truly encapsulated the signature deep “meaty” flavour that dry aging is known for with the tenderness to match.

As for the sides, the Lobster Mac N’ Cheese never fails to impress. Whipped up with 3 types of cheeses and filled with large chunks of lobster, the side was not overpowering or too heavy as it can tend to be. It was elegantly balancing right on the precipice of too much and too little in terms of flavour. I also had my favourite dessert, Key Lime Pie. It was similarly well-balanced and I could rich notes of the condensed milk used in the batter and the fragrance of lime. The crust was a delicate biscuit base that gave some bite to the soft interior of the pie.

It will come to no surprise that this was a thoroughly enjoyable mukbang for me. The food was stellar from the wonderful dry-aged steak to the sides and dessert. Pairing the meal with an excellent glass of wine only elevated it even further. However, as I ate with Mervin, I underestimated his capacity and realised that I could have eaten significantly more. I look forward to attempting a greater challenge in the future with Wolfgang’s Steakhouse. If you are looking for a classy atmosphere, ridiculously good food and drinks to match, look no further than Wolfgang’s Steakhouse. Do head over there, especially for special occasions for your loved ones. They deserve this treat!

Visit Wolfgang’s Steakhouse at:
1 Nanson Road #02-01
Intercontinental Singapore Robertson Quay
Singapore 238909

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