Create your gastronomic experience from our selection of tantalising options
CANAPES Satay
With onion, cucumber and spicy peanut sauce
APPETISERS Chilled malossol caviar With melba toast and condiments
Marinated crayfish and avocado tartare tian served with chilled gazpacho
SOUPS Cream of Jerusalem artichoke soup with procuitto ham and chives
Double-boiled chicken soup with ginseng
SALAD Caesar salad Romaine lettuce with bacon, Parmesan cheese, croutons and anchovy-garlic dressing
MAIN COURSES
* Pan roasted lamb saddle, rosemary jus, provencal style courgettes, gratinated potato
Stir-fried beef in hot bean sauce served with asparagus, gingko nut, lotus root and fried rice
Indian style chicken tikka in masala spices with braised lentils, okra and cumin rice
Pan fried pancetta wrapped monkfish served with light mustard sauce, artichoke puree, roasted baby carrots
** Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad
DESSERTS Wwarm apricot frangipane in chocolate tart with vanilla ice cream and raspberry coulis
CHEESES Camembert, blackstick blue, st. nectaire washed rind and mullkintyre cheddar served with quince paste, grapes, nuts and cracker
FRUITS Fresh fruits in season
FINALE A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by Gordon Ramsay, London
** Specially prepared meatless selection
SQ319A LHR-SIN (DF/SN1/HBF) 55-1.1 03 FC
light bites FROM LONDON TO SINGAPORE (27 March)
Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight
NOODLES
Macaroni in light chicken broth garnished with Chinese greens and sliced chicken
SANDWICHES
Assorted savoury finger sandwiches
Roasted vegetables and hummus wrap
SNACKS Cashew, almond or macadamia nuts
Potato chips
Chocolate Bar
Cereal bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
SQ319A LHR-SIN (DF/SN1/HBF) 55-1.2 02 FC
before touch down FROM LONDON TO SINGAPORE (27 March)
As your destination nears, refresh your senses with our delightful culinary treats
TO START WITH A choice of apple, tomato or freshly squeezed orange
FRUITS Fresh fruit plate
STARTERS Choice of cereals or yoghurt Cornflakes or granola with milk
Plain or fruit yoghurt
ENTREES Kao tom Thai style rice porridge with sliced pork and pork meatball, fried garlic and pickled vegetable
Wok fried rice noodle topped with braised prawn and scallop, leafy greens and mushroom
Bubble and squeak Pan fried leek, green cabbage and mashed potato served with poached egg, pork sausage and steamed asparagus
Fresh eggs prepared on-board (baked, boiled or scrambled) With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin
FROM THE BAKERY Assorted breakfast pastries and bread with butter, jam, marmalade or honey
CANAPES
Satay With onion, cucumber and spicy peanut sauce
APPESTISERS
Chilled malossol caviar With melba toast and condiments
*Scallops with cauliflower puree and barlolo wine glaze
SOUPS
*Onion veloute with truffle and duck ragout
Oriental thick soup with tofu, chicken and black mushrooms
SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato Balsamic and irgin olive oil dressing
Creamy french dressing
Stir fried lobster in xo sauce served with bok choy, braised beancurd and fried rice
Grilled beef with onion jam, bacon, leek and onion ragout, grilled aspargus and roast rosemary flavoured potato
Chicken tikka masala with spiced pea-cauliflower and kashmiri rice
Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula lettuce
DESSERTS
*Mint creme brulee with raspberry coulis, strawberry icecream
Strawberry ice cream with fruit salad
CHEESES
Camembert, blackstick blue, st. nectaire washed rind and muliktyre cheddar served with quince paste, grapes, nuts and cracker
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffess & fine teas served with pralines
*Exclusively created by Gordon Ramsay, London
light bites
FROM LONDON TO SINGAPORE
NOODLES
Macaroni in light chicken broth garnishes with Chinese greens and sliced chicken
SANDWICHES
Assorted savoury finger sandwiches
Roasted vegetables and hummus wrap
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
before touchdown
FROM LONDON TO SINGAPORE
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes or granola with milk
Plain or fruit yoghurt
ENTREES
Lobster dumpling noodle soup Egg noodles in rich broth garnished with lobster dumplings and vegetables
Nasi Lemak Malay style coconut rice with spicy prawns sambal, egg omelette and fried chicken
*Citrus flavoured French toast with strawberry salad and ricotta cheese
Fresh egges prepared on-board (boiled, baked or scrambled) With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmelade or honey
CANAPES
Satay With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar With melba toast and condiments
*Scallops with cauliflower puree and barlolo wine glaze
SOUPS
*Onion veloute with truffle and duck ragout
Oriental thick soup with tofu, chicken and black mushrooms
SALAD
Salad of frisee and endive garnished with marinated baby artichoke, ligurian olives and semi dried tomato Balsamic and virgin olive oil dressing
Creamy french dressing
Stir fried lobster in xo sauce served with bok choy, braised beancurd and fried rice
Grilled beef fillet with onion jam, bacon, leek and onion ragout, grilled asparagus and roast rosemary floavoured potato
Chicken tikka masala with spiced pea-cauliflower and kashmiri rice
**Potato gnocchi served with roquefort cheese sauce, sauteed ceps and arugula lettuce
DESSERTS
*Mint creme brulee with raspberry coulis, strawberry ice cream
Strawberry ice cream with fruit salad
CHEESES
Camembert, blackstick blue, st. nectaire washed rind and mulkintyre cheddar served with quince paste, grapes, nuts and cracker
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffess & fine teas served with pralines
before touch down FROM LONDON TO SINGAPORE
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes or granola with milk
Plain or fruit yoghurt
ENTREES
Lobster dumpling noodle soup
Egg noodles in rich broth garnished with lobster dumplings and vegetables
Nasi Lemak Malay style coconut rice with spicy prawn sambal, egg omelette and fried chicken
*Citrus flavoured French toast with strawberry salad and ricotta cheese
Fresh eggs prepared on-board (Boiled, baked or scrambled) With your choice of grilled ham, smoked salmon, vine ripened tomato, mushrooms and toasted muffin
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffess & fine teas
*Exclusively created by Gordon Ramsay, London
**Specially preapred meatless selection
Create your gastronomic experience from our selection of tantalising options.
APPETISERS
Oven-baked warm oyster with roasted capiscum veloute and cheese in half shell
Seared tuna loin with tomato relish and mesculun Extra virgin oilve oil balsamic dressing
SOUPS
Beef broth with shimeiji and enoki mushrooms
MAIN COURSES
*Surf and Turf Scallop and braised shortrib with sauteed zucchini-squash with mashed potatoes
Chicken and scallop congee Shredded chicken and dried scallops in rice porridge with deep fried Chinese cruellers
Linguine Milanese Pasts with tomato sauce, mushrooms and ham
Seafood "kway teow" rice noodle soup (also available for breakfast)
DESSERTS
Grand marnier creme brulee with citrus compote
CHEESES
Cambozola, brie, boursin and smoked cheeses served with fruit plate, grapes, nutes and cracker
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.3 04 FC
light bitesFROM SAN FRANCISCO TO HONG KONG
Should you fancy a little snack or something more substantial in bewtween your meals, simply make your selection known to our crew, during the flight
NOODLES
Fish ball noodle soup Noodles in broth served with fish balls and fish cakes
Vegetarian instant noodle soup
SANDWICHES
Croissant with turkey and tomato
Cheese with tomato and cucumber sandwich
SNACKS
Cashew, almond or macadamia nuts
Chips
Cookies
Chocolate bar
Snack bar
A selection from the fruit basket
SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.2 04 FC
before touch downFROM SAN FRANCISCO TO HONG KONG
As your destination nears, refresh your senses with our delightful culinary treats
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes with milk or Birchermuseli Plain or fruit yoghurt
ENTREES
Seafood "kway teow" rice noodle soup
Frittata with veal sausage, baked beans, grilled tomato and potatoes
Selection of dim sum Selection of rice flour rolls with chicken, har kow, siew mai, lobster dumpling and vegetable dumpling
Freshly prepared eggs Baked, soft boiled or scrambled egg on toast served with cured ham or beef sausage
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
SQ1QB SFO-HKG-SIN (S1F/SN1/HBF/BF1) 5-1.3 04 FC
breakfastFROM HONG KONG TO SINGAPORE
Start your day on the right note, with a wholesome breakfast of your choice
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes with milk or Birchermuseli Plain or fruit yoghurt
WHOLESOME BEGINNINGS
Lychee bay style congee Sliced fish, cuttlefish and pork in rice porridge with deep fried Chinese cruellers
Hotcake with compote of blueberry-raspberry served with chicken sausage and cottage cheese
Selection of dim sum Glutinous rice parcel with Chinese pork sausage, har kow, beancurd roll, vegetable dumpling and scallop dumpling
Fresh eggs prepared on-board (boiled, baked or scrambled) With your choice of bacon, turkey sausage, vine ripened tomato, mushrooms and hotcake
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
The internationally lauded pioneer of New American Cuisine, Alfred Portale brings and innate sense of style and craftsmanship to spectacular creations bearing his aesthetic signature. He brings to you his recommendation for a most exquisite dining experience in the sky.
Yellowfin tuna tartar with mesclun and miso dressing
~
Mushroom minestrone Italian style vegetables and assorted mushroom soup with pecorino cheese
~
Seared veal loin with veal sweetbread in madeira sauce, puy lentil salad, sweet-sour cherry and parsnip puree
~
Coconut panna cotta with tropical soup and tuile
~
Mr Riggs The Gaffer Shiraz 2005 McLaren Vale Australia
lunchFROM SINGAPORE TO LONDON
Create your gastronomic expierience from our selection of tantalising options.
CANAPES
Satay With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar With melba toast and condiments
*Yellowfin tuna tartar with mesclun and miso dressing
SOUPS Mushroom minestrone Italian style vegetables and assorted mushroom soup with pecorino cheese
Cantonese style lotus root soup with peanuts and pork
SALAD
Honey roasted assorted beets with frisee, spinach, wild rucola and walnut Extra virgin olive oil and herb dressing
Singapore dressing infused in shallot oil with sambal, lime
MAIN COURSES
*Seared veal loin with veal sweetbread in madeira sauce, puy lentil salad, sweet-sour cherry and parsnip puree
Singapore style herbal chicken Steamed spring chicken in herbal broth served with bok choy and steamed rice
A celebrated local dish
Pan fried black cod served with lobster sauce, eggplant puree, spinach and buttered gourmet potato
Indian lamb shank curry with biryani rice, papadum and pickled vegetables
**Roasted vegetables and ricotta cheese lasagne with tomato coulis and arugula salad
DESSERTS
*Coconut panna cotta with tropical soup and tuile
Lime-lemon sorbet with tropical soup
CHEESES
Selection of red cheddar, fruit cream cheese, saint albray and le vieux pane cheeses served with garnishes
FRUITS
Fresh fruits in season
*Exclusively created by Alfred Portale of Gotham Bar & Grill, New York
** Specially prepared meatless selection
SQ318QB SIN-LHR (LF/SN1/LMF) 188-1.1 04 FC
light bites FROM SINGAPORE TO LONDON
Should you fancy a little snack or something more substantial, simply make your selection known to our crew, during the flight
NOODLES
Fish ball noodle soup
Vermicelli or flat rice noodles in broth served with fish balls and fish cakes
Prawn noodle soup Noodles in broth served with prawn and fish cake
Vegetarian and non vegetarian instant noodles
SANDWICHES
Chicken satay and lettuces sandwich
Beef pastrami and gherkin sandwich
Roasted capsicum and santa lucia mozzarella sandwich
SNACKS
Cashew, almond or macadamia nuts
Toblerone chocolate
Famous Amos chip cookies
Lay's Potato chips
A selection from the fruit basket
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
SQ318QB SIN-LHR (LF/SN1/LMF) 188-1.2 04 FC
light meal FROM SINGAPORE TO LONDON Lean back and unwind with our simple yet delightful culinary selection
APPETISER
Salad of rucola lettuce with spanish Iberico ham, shaved parmesan and aged balsamic dressing
MAIN COURSES
Sauteed prawns served with tomato saffron salsa, buttered asparagus and garlic mashed potato
Singapore bak kut teh Hokkien style pork spareribs in a peppered broth served with fragrant steamed rice
A traditional feature of Singapore cuisine
Warm beef focaccia filled with smoked turkey, cheddar cheese and roast vegetables served with tomato soup
DESSERT
New York cheesecake drizzled with raspberry coulis
Create your gastronomic experience from our selection of tantalising options
CANAPES
Satay With onion, cucumber and spicy peanut sauce
APPETISERS
Chilled malossol caviar With melba toast and condiments
*Duck rillette with green peppercorn, rucola, toast
SOUPS
*Spring pea soup with bacon
Oriental broth of bamboo fungus and fish maw
SALAD
Salad of fresh frisee, endive, cos, coral leaves, assorted tomatoes, ligurian olives and feta cheese Sherry vinegar and walnut oil dressing
Mustard cream dressing
MAIN COURSES
*Roasted lobster with saffron in chervil and capers butter, sauteed spinach, steamed potato
Stir fried beef with ginger and spring onion served with braised beancurd and crabmeat, steamed rice
Roasted stuffed chicken with ceps mushroom, ragout of bacon, leek and onion, asparagus, crushed potato with sour cream and chive
Indian lamb korma style with spicy vegetables and yellow rice
*Roasted pepper ravioli served with creamy parmesan-basil sauce, rucola and cherry tomato confit
DESSERTS
*Apricot and frangipane tart with vanilla ice cream, raspberry coulis
Apricot and frangipane tart with cherry compote
CHEESES
Camembert blackstick blue, st. nectaire washed rind and mullkintyre cheddar served with quince paste, grapes, nuts and cracker
FRUITS
Fresh fruits in season
FINALE
A selection of gourmet cheeses & fine teas served with pralines
light bitesFROM LONDON TO SINGAPORE
Should you fancy a little snack or something more substantial in between your meals, simply make your selection known to our crew, during the flight
NOODLES
Macaroni in light chicken broth garnishes with Chinese greens and sliced chicken
SANDWICHES
Assorted savoury finger sandwiches
Roasted vegetables and hummus wrap
SNACKS
Cashew, almond or macadamia nuts
Potato chips
Chocolate bar
Cereal bar
Assorted walkers biscuit
A selection from the fruit basket
Assorted cheeses with garnishes
before touch down FROM LONDON TO SINGAPORE
As your destination nears, refresh your senses with our delightful culinary treats
TO START WITH
A choice of apple, tomato or freshly squeezed orange juice
FRUITS
Fresh fruit plate
STARTERS
Choice of cereals or yoghurt Cornflakes with milk or Birchermuesli
Plain or fruit yoghurt
ENTREES
Kao tom Thai style rice porridge with poached chicken and chicken meatball, fried garlic and picked vegetable
Braised egg noodles with char siew, mushrooms and leafy greens
*Kedgeree Saffron rice with flaked smoked haddock, boiled egg in spiced-chutney sauce
Fresh eggs prepared on-board (broiled, baked or scrambled) With your choice of pork sausage, grilled ham, vine ripened tomato, baked beans and mushrooms
FROM THE BAKERY
Assorted breakfast pastries and bread with butter, jam, marmalade or honey
FINALE
A selection of gourmet coffees & fine teas
*Exclusively created by Gordon Ramsay, London
SQ319QC LHR-SIN (DF/SN1/HBF) 241-1.1-3 05 FC
Le jour de Saint Eugène, en traversant la Calle Mayor...
Canapes
Satay With onion, cucmber and spicy peanut sauce
Appetisers
*Seared tuna sashimi with sesame oil, ginger
Bamboo shoot with pickled snow cabbage salad,
Chilled braised beef cheek with spicy hot bean dressing &
Smoked duck with salted egg yolk, garlic-chilli dressing
Chilled malossal caviar With melba toast and condiments
Soups
*Double boiled chicken consimme with morel and snow fungus
Peppered corn and leek soup
Salad
Lamb lettuce with baby romaine leaves Balsamic and extra virgin olive oil dressing
Singapore dressing infused in shallot oil with sambal, lime and honey
Main courses
*Pan seared wagyu beef steak with foie gras-mushroom sauce,
Braised black cod in superior sauce, roasted garlic,
Steamed herbal chicken with natural broth &
Stirfried fine beans with hon shimeji mushroom in xo sauce Served with choice of mushroom rice or porridge
Famous Singapore chicken rice Fragrant poached chicken with pandan flavoured rice, served with ginger, soya and chilli sauce
A renowned favourite in Singapore
Grilled ribeye in mushroom sauce with roasted vegetables and gratin potatoes
Panfried prawns in garlic-herb tomato sauce with vegetables and rice-shaped pasta
Vegetarian udon noodles soup with mushrooms, gluten and leafy greens
Desserts
*Avocado cream with expresso ice cream
Almond tuile shell with gelato ice cream and toasted nuts
Cheeses
Selection of Boursin garlic, red cheddar and Danish blue cheeses served with granishes
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by Sam Leong of Tung Lok Group, Singapore
Sam’s Choice Shi Quan Shi Mei “a complete and perfect chinese culinary experience”
Seared tuna sashimi with sesame oil, ginger
Bamboo shoot with pickled snow cabbage salad,
Chilled braised beef cheek with spicy hot bean dressing &
Smoked duck with salted egg yolk, garlic-chilli dressing
~
Double boiled chicken consomme with morel and snow fungus
~
Pan seared wagyu beef steak with foie gras-mushroom sauce,
Braised black cod in superior sauce, roasted garlic,
Steamed herbal chicken with natural broth &
Stirfried fine beans with hon shimeji mushroom in xo sauce Served with choice of mushroom rice or porridge
~
Avocado cream with expresso ice cream
champagnes & wines
Champagnes
Dom Perignon 2000
Krug Grande Cuvee
White wines
Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils
Red wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac
Castello di Fonterutoli 2004 Chianti Classico
Appetisers
*Smoked fish with special sauce,
Salad of chicken and jellyfish with cucumber &
Stuffed lotus root with rice and pickled carrot
Chilled malossal caviar With melba toast and condiments
Soups
*Double boiled soup with pine mushroom
Chicken consomme with spring vegetables
Salad
Butter lettuce heart with baby cress and cherry tomato Balsamic and virgin olive oil dressing
Main courses
*Stirfried sliced beef fillet with dried chilli,
Braised pork in red rice marinate,
Steamed prawn in minced spinach sauce &
Brocolli-cauliflower with bacon bites Served with choice of steamed rice or porridge
Corn-fed chicken with roasted pumpkin, asparagus and rosemary jus
Wok fried Mandarin fish in hot and sour sauce, vegetables and fried rice
Seared tournedos of beef with port wine jus, roasted vegetables and potatoes
^Braised king abalone mushroom in ceps sauce, stirfried noodles with mixed vegetables
Desserts
Warm pancake with lotus paste, ice cream and melon salad
*Warm eight treasure rice with strawberry ice cream and caramel sauce
Cheeses
Selection of cheeses served with grapes, nuts and cracker
Fruits
Fresh fruits in season
Finale
A selection of gourmet coffees & fine teas served with pralines
* Exclusively created by Zhu Jun of Jade Group, Shanghai
^ Specially prepared meatless selection
Zhu Jun’s Choice Shi Quan Shi Mei “a complete and perfect chinese culinary experience”
Smoked fish with special sauce,
Salad of chicken and jellyfish with cucumber &
Stuffed lotus root with rice and pickled carrot
~
Double boiled soup with pine mushroom
~
Stirfried sliced beef fillet with dried chilli,
Braised pork in red rice marinate,
Steamed prawn in minced spinach sauce &
Brocolli-cauliflower with bacon bites Served with choice of steamed rice or porridge
~
Warm eight treasure rice with strawberry ice cream and caramel sauce
champagnes & wines
Champagnes
Dom Perignon 2000 Named after the monk in charge of the cellars at the Abbey of Hautvillers at the end of the 17th century who is credited with having “invented” Champagne, Cuvee Dom Perignon has an almost mystical reputation. According to the brilliant winemaker-in-chief Richard Geoffroy, quality is based on harmony, a perfect blend of Chardonnay and Pinot Noir grapes where nothing is lost and everything comes together. The 2000 vintage shows the proof of this to perfection
Krug Grande Cuvee Founded in Reims in 1843, the House of krug is now managed by the 5th and 6th generations of the Krug family. Rigorous selection and care go into every detail of the “multi-vintage” Grande Cuvee, which offers a magical combination of aromatic complexity, power and finesse with a long, lingering finish. Krus is the ultimate experience in champagne.
White wines
Rudesheismer Riesling Spatlese 2006 Rheingau Balthasar Ress The family-owned Ress Estate dates from 1870 and is one of the most important in Germany’s famous Rheingau region. Above the little town of Rudesheim on the river Rhine the Riesling vines grow on steeply terraced south-facing slopes, whose rocky barren soils originating from quartz and slate always provide outstanding natural ripeness and concentration. Showing a lemon yellow colour, white flower aromas with a hint of honeysuckle and fresh limes, soft summer fruits on the palate and a refreshing acidity that balances the touch of sweetness, the 2006 vintage, small but of excellent quality, is now simply delicious
Beaune Du Chateau Premier Cru 2006 Bouchard Pere Et Fils Bouchard Pere et Fils are one of the largest owners of Premier Cru vineyards in Burgundy and their holdings are partiularly prestigious around the historic town of Beaune. This wine is picked, fermented and matured in small oak barrels, which adds complexity to the aromas of white flowers and the purity of fruit that the white wimes of Beaune are famous for. 2006 was a great vintage and shows great elegance and persistence of flavour.
Red wines
Chateau Pichon-Longueville Au Baron De Pichon-Longueville 1998 Pauillac The “senior” of the two famous Pichon-Longueville estates, both of which created Second Growths in the 1855 Classification, contains a high (62%) proportion of Cabernet Sauvignon vines amongst its 73 hectares of sparse, gravely soil. When blended with the softer Merlot and the aromatic Cabernet Franc grapes, it produces a wine that is sought by collectors all over the world. Neighbours to the estate is First Growth Chateau Latour and the wines share a similar deep fruit personality with a hint of cedar wood on palate and a firm finish. 1998 was an excellent vintage in Bordeaux, one of the very best of the decade which, now in its tenth year, has reached a peak of quality.
Castello di Fonterutoli 2004 Chianti Classico The hamlet of Fonterutoli near Castellina in Chianti, with its imposing castle, has been in the Mazzei family since 1435. Already one of the most famous of Chiantis, the Mezzei decided from the excellent 1995 vintage to separate the Castello or “chateau” wine from the generic Chianti that would be simply named Fonterutoli. Made from 7 different clones of the prized local Sangiovese grape, with 10% Carbenet Sauvignon, both aged for 18 months in new French oak, Castello di Fonterutoli represents Chianti Classico at its very best. The splended 2004 vintage possesses a deep colour and an intensity of fruit that is now beginning to show true character and complexity.
Thanks for posting Dickons, I was intrigued to read PVG having a full menu a la longhaul routes, while being operated by regional aircraft. Caviar, Krug and the whole shebang.
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