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

Honesty, is there a better way to spend an evening after harvesting grapes, backdropped by Khao Yai’s valley in the iridescent rays of sundown, before tasting wine and touring through the boutique winery? Probably not! It might be the end of the grape harvesting season at GranMonte now but absolutely anyone can visit Gran Monte, take a tour, taste wine, shop, and indulge in a large yet affordable variety of elevated comfort dishes at VinCotto.

Dishes @bangkokfoodies tried!

Summer Wine & Cheese Set - a platter proudly presenting local artisanal cheeses from Chiang Rai, premium cold cuts from friends at Vivin Grocery, fruits, and pão de queijo (cheese bread) perfectly matched with a selection of GranMonte’s bright, refreshing wines

Slow-cooked short ribs in red wine - a comforting, classic short ribs with local beef in GranMonte’s own red wine

Slow-cooked lamb shank in red wine - sharp spices with the richness of lamb shank, in GranMonte’s own red wine. A decadent treat, good for 2 pax

Grilled salmon with pesto cream sauce - seasonal menu with a spicy, creamy pesto

Lamb rack with mashed potatoes - NZ lamb rack grilled to your liking, served with classic sides of mash and grilled veggies


VinCotto restaurant in GranMonte Vineyard and Winery is a 120-seat restaurant favoured by both local and overseas guests alike. Its exquisite home-style cooking of Italian and French cuisines is adapted from the Lohitnavy's family recipes. The restaurant's creations are made to be matched with GranMonte's 100% Thai wines. Enjoy the ultimate dining experience at VinCotto restaurant, surrounded by the vineyards and the magnificent scenery of Khao Yai National Park's mountain ranges. @ GranMonte Vineyard and Winery

Weekends and holidays: 10:00, 11:30, 13:30, 15:00, 16:00
Weekdays: 11:00, 13:30, 15:00
GranMonte Shop opening hours 09:00-18:00. All GranMonte goods available! Perfect for bringing a piece of Khao Yai home to loved ones
Walk-ins are welcome. For reservation, please call (+66) 92 806 7755 or email reservation@granmonte.com

<3 Ciao! Get set for the Little Italian Market! <3
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If you love Italian food, crafts and culture, mark your calendar for next Sunday 30th September 2018, 10:30am till 4pm. FREE ADMISSION!
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Passione Ristorante Italiano, the authentic Italian restaurant, welcomes you to its first ever Little Italian Market. Come to indulge in a captivating fair of authentic Italian food, cheese and wine, as well as exciting activities such as arts and crafts booths, plus children pizza making and adult tiramisu making workshops conducted by Italian chefs.

Available stalls on that day:
🍝 Chef Stefano’s signature homemade fresh/dried PASTA
🥫 Passione own made PASTA SAUCE
🐷 Porchetta (free sampling and retails)
🧀 25kg Grana Padano cheese wheel (free sampling and retails)
🥂 Red and White Wine (free tasting and retails) 🍷Alois Lageder Riff Pinot Grigio Venezie
🍷Alois Lageder Riff Rosso Merlot Cabernet 🍾Diamond Pinot Grigio IGT
🍾Diamond Corvina Cabernet Sauvignon IGT
🍋 Italian Limoncello
🥐 Danish, Eurosoft Bread, cookies and loaf cake by Le Pont Boulangerie
☕️ “brew to order” black or white coffee
🍨 Gelato by Gelatomio (traditional Italian ice cream)
🕯 handcrafted candle by Kowalska Crafts
💎 customized earrings by Jeanie Bean
💐 italian hand bouquet and flower tea by Ten10
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Not to miss there is a lot of sampling booth for cheese, wine, bread, gelato and many more on that day.
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👩🏻‍🍳【Junior Pizza Chef Workshop】 👨‍👩‍👧‍👦🍕
A hands-on experience for children ages 6-12 years to learn the art of Pizza making from our Chef.
-RM50 per pax
-Session (1) 11am- 12pm (SOLD OUT)
-Session (2) 3pm – 4pm
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👨🏻‍🍳【Adults Tiramisu Workshop】👩🏻👨🏻🍰
Authentic Italian home recipe demonstrated by chef Stefano Criber. All ingredients included
RM60 (without lunch) RM90 (with lunch)
Time: 1pm – 2pm
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📲📞☎️Contact us at 018-2200 352 for registration.
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P/S:
There will be on that day! Catch our event crew in Sri Petaling commercial hub to win some prizes! 🚗🚙🎁🎉🎁🎊🎁
Get a chance to walk away with
‼️ Passione Cash Voucher
‼️ Coffee Voucher
‼️ Sorbet Voucher
And many more.....
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🎉🎊🎉It’s a date – see you there!!! 🎊🎉🎊

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#FollowMeToEatLa
#PassioneRistoranteItaliano

「有品酒証送mode」"Free wine tasting pass mode"
鍾意飲葡萄酒嘅你又知唔知最先有葡萄酒嘅國家係邊個？唔係法國！答案係格魯吉亞，大約成8千年前已經開始釀酒😱！想一次過試逾50款格魯吉亞葡萄酒，由有氣到紅、白及甜酒嗎？快d參加格魯吉亞美酒節！無論你喜不喜歡，試過先有得講嗎！多謝主辨單位，詩詩酒樂園現送出3套品酒証（每套2張）於6月24日免費同你酒友一齊試格魯吉亞酒！請like此專頁並留言tag你想一同去品酒嘅朋友，講下點解想去。我會PM你點攞飛！Cheers!🍷🍷

Wine lovers' quiz: do u know which is d oldest wine region in d world? It's not France! The answer is Georgia w over 8000 years of history in wine making 😱! Do u want to try over 50 kinds of Georgian wine in one go, from sparkling to red, white & sweet? Pls join Georgian Wine Festival! I think it's a fabulous experience to try them all & then you'll know what u like or don't like.

Thanks to organiser & CC Wine Voyage will give away 3 sets of wine tasting tickets ( each set w 2 tix) for u to join Georgian Wine Festival w ur wine buddy on 24 June. To get the tickets, pls like this page & tag your friend in the comment, saying why u want to go with him/her. I'll PM you to let you know how to get the free tickets! Cheers!🍷🍷

#winetasting #georgianwinefestival2016 #wine

【EddieCooking】香煎嫩滑三文魚配青豆薄荷醬及風琴焗薯 Pan Fried Salmon & Hasselback Potato

材料 Ingredients

一人份量 One serving

香煎嫩滑三文魚配青豆薄荷醬 Pan Fried Salmon on Minted Peas
三文魚排 300g Salmon fillet
青豆 200g Green peas
新鮮薄荷葉 Fresh mint leaves
無鹽牛油 45g Unsalted butter
芥花籽油 Canola Oil
鹽 Salt

檸檬酸豆牛油 Lemon Caper butter
酸豆 3 茶匙 3 tablespoon Capers
無鹽牛油 25g Unsalted butter
檸檬 1/2 Lemon
鹽 Salt

風琴焗薯 Hasselback Potato
薯仔 1 Potato
百里香 Thyme
橄欖油 Olive Oil
鹽 Salt


風琴焗薯 Hasselback Potato
1. 焗爐預熱185度。
Preheat over to 185c.
2. 將薯仔切成風琴狀，每層約2mm厚。底部預留1.5cm，不要切斷。
Slice the potato the same way as the video, about 2mm between each cut. Do not cut to the bottom, about 1.5cm from the bottom usually works well.
3. 薯仔放置焗盆上，淋上適量橄欖油。加份鹽調味後，放入焗爐。
Place the potato on a baking tray, drizzle a good amount of olive oil on the potato. Sprinkle some salt and place in oven.
4. 185度焗60分鐘至金黃色。
Bake 60mins until the potato is crispy on the edges.
5. 焗好後放上新鮮百里香。
Add some fresh thyme to the potato before eating.


青豆薄荷醬 Minted Peas Sauce
1. 青豆加入講量鹽煮熟後，瀝乾及放入攪拌機。
Boil some frozen peas in salted water. Remove from water and put into a blender.
2. 加入薄荷葉、牛油及適量鹽。攪拌至蓉狀。
Add mint leaves, butter and salt, blend.


檸檬酸豆牛油 Lemon Caper butter
1. 加熱平底鑊。檸檬切半後，放至熱鑊上，煎至表面呈焦糖色。
Cut half a lemon and place it on a hot pan until it is slightly caramelized.
2. 牛油放入另一平底鍋內。
Add butter into a saucepan.
3. 酸豆搾乾水份，加入平底鍋內。煮一分鐘後放置。
Squeeze the water from the capers and add into butter, set aside after about 1min of cooking.


香煎嫩滑三文魚 Pan Fried Salmon
1. 三文魚排清洗乾淨及抹乾，放置室溫。
Clean and dry the piece of salmon fillet and make sure it is at room temperature before you start cooking it.
2. 熱平底鑊加入芥花籽油。
Heat pan and add Canola oil.
3. 芥花籽油加熱後，放入三文魚排，魚皮一面朝下。
When the oil is very hot, place salmon skin side down.
4. 灑上鹽調味。
You can salt the salmon now.
5. 煎約2分鐘後反面。
Flip over after about 2mins.
6. 魚皮面灑上適量鹽調味。將熱油淋上魚皮面，繼續煎香。
Salt the skin side and spoon hot oil over the fish and keep cooking.
7. 煎約3分鐘後，盛起三文魚排，放置。
Total cooking time is usually around 5mins. Set fish aside once done.
8. 將三文魚放於青豆醬上。淋上酸豆牛油及擠檸檬汁。
Add minted peas to plate, place salmon fillet on top, spoon on the capers and butter mixture. Add a squeeze of the lemon.


Notes from Eddie:

1. Make sure the salmon fillet is in room temperature before you start cooking. I would bring out the fish about an hour before I start cooking.
2. Make sure the fillet is quite dry before you cook. Use a knife to scrape off any excess moisture from the skin.
3. You can use fresh peas if you can find, but frozen one is also fine.
4. Use Canola oil for panfrying salmon fillet. It is better for the recipe as the oil has a higher burning point.
5. While frying the fish, I usually lift the fish to check the skin, you want it to turn golden brown.

關於此食譜 About:
This is one of my favourite ways to eat Salmon. I also like it because it’s quite simple to make. Try your best to buy some good quality salmon, my favourite is King Salmon from New Zealand. My favourite part of the salmon is the belly so make sure you get a piece that includes some belly parts. The most important part of this salmon is making sure that its quite dry before you cook. There is a lot of moisture in the skin and I find the best way is to scrape it off with a knife. Keep scraping till no more moisture comes off the skin of the fish. Dry the other side with some kitchen towel. I prefer not to salt the fish until I cook it as more moisture will come off the fish if you salt it too early.


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