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DRINKS HOTELS 1 1
DRINKS HOTELS 1 2 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 A dynamic and original approach… DRINKS HOTELS xchanging views with Food and Beverage Managers, to whom this will be present at Vinisud-Asia, E magazine is dedicated, by offering them useful professional information Shanghai, 26-28 February 2013 and a dynamic and original view of the world of wines and spirits… The columns and articles in this new issue are the result of in-depth investigations at the source, and therefore naturally find their place in our editorial line.
And now, over to the contents of the December issue… Give credit where credit is due… Before hearing from those concerned in our “Hotel & Manager” column, you may find it useful to consult the “Around the World” section which, through iconic examples, illustrates the vitality of the international hotel trade (5000 openings scheduled in the next two years, involving countless career opportunities). And we also have a new column entitled “Producer style”, which offers an insider’s view of a prestigious winery to discover the secrets of its production philosophy. Of course, we should also mention our gourmet column entitled “Food and wine harmonies” which takes us to the very selective environment of the winners of the Bocuse d’Or and, thanks to the talent of Margaret Rand, challenges a few preconceived ideas on champagne consumption … We hope that these original and in-depth approaches will appeal to you as professionals. Alain Labatut Chief Editor
Drinks Hotels - p31 Castle: Jean-Pierre Lamarque, bottle: Studio F: 29, rue du Bourdillot – F-33700 Mérignac Prigent - p32 O. bernard: Clay McLachlan, bottle : UK: 79-81 Putney High Street – London SW15 1SR Studio Prigent - p34 Jean-Pierre Lamarque - p38 USA: 127 West 96 Street, 8G - New York City NY 10025 François Poincet - p46 Roederer, Bollinger, Ruinart, T +33 (0)5 57 14 46 46 Veuve Clicquot – p47 Taittinger - p48 Bollinger, Fax - F +33 (0)9 59 55 60 97 Ruinart - p50 Nicolas Buisson - p53 Des Lysses [email protected] Chloé - p54 Chapuis S. - p58 Johannsson Jon Arni [email protected] - p61 GL-Events - p68 Four Seasons Resort Sharm www.drinkshotels.com El Sheikh, Langham Hospitality Group - p69 Four Chief Editor Seasons Hotel Westlake Village, Four Seasons Hotel Alain Labatut Miami - p70 Hilton Trinidad & Conference Centre - p71 Deputy Editor Four Seasons Hotel Denver, Embassy Suites Hotels - Ophélie CLAUDE p72 Rezidor, Four Seasons Resort Mauritius. Journalists and contributors Publisher Alain Labatut, James Lawther M.W., Claudia Drinks Media Wire Moriondo, Jacques Orhon M.S., 3, allée Elsa Triolet – F- 33150 Cenon Jane Parkinson, Margaret Rand, Ben Thomas. Drinks Media Wire by Vision SAS Design, creation & cover SAS au capital de 40 000 € - RCS Bordeaux B Boop Creative Studio 415 155 605 – APE 7312Z Print Agpograf, Spain Translation SubSCRIPTIONS Cabinet Füss Development Subscriptions: [email protected] Hervé Richard Drinks Hotels is published quarterly, a total ISSN: 2262-7243 of 4 times per year. Photo Credits Paid subscriptions: Europe: €40 1-year. All P4, 8, 9 Mandarin Oriental Hotel Group - p4, 6 , 7 other countries: €56 (US$72) 1-year Hilton Worldwide - p5, 62 Hotel Ritz/Michel Roth - Except for special issues where prices p8, 9 Hotel Mandarin Oriental Hotel Group - p9, 10 changes are indicated, single copies are Shangri-La International Hotel Management Limited available for €20 (Europe) and €24 (US$30) - p6, 22 Opus One, Photo Jacques Orhon - p24 & foreign (postage included). 26 Photo Napa Valley Vintners - p24 Antica Vineyard, photo Antica - p26 Robert Mondavi Winery, photo All rights of reproduction, translation or adaptation Josiane Duval - p27 Benziger, photo Josiane Duval reserved for all countries. Acknowledgements: - p27 Beringer, photo Jacques Orhon - p28 Château The abuse of alcohol is dangerous for your health. Drinks Hotels extends their warm thanks to the St-Jean, photo Chateau St-Jean - p28 Heitz, photo Please enjoy in moderation. Bocuse d’Or Winners’ Academy. Heitz Cellar - p29 Raymond, photo Josiane Duval 3 DRINKS HOTELS 3 8 12 22
Around the World 27 My selection Ten wineries selected 6 Hilton Pattaya Hotel, Thailand by Jacques Orhon M.S. 8 Mandarin Oriental, Tokyo 10 Shangri-La, Fiji 31 Producer style The new manager of Lespault-Martillac, Olivier Hotel & Manager Bernard, outlines his vision. by Alain Labatut 12 Hilton Shanghai Hongqiao Six food & beverage outlets, two main restaurants, 34 Tasting report 130-bin wine list alongside a vast array of spirits, On the table for the holiday season cocktails and beers. by Jacques Orhon M.S. 19 Profile 36 Tasting report Mike Williamson, General Manager A taste of Mediterranean France by Jane Parkinson by James Lawther M.W.
Focus on Wine 38 News Château Canon-La-Gaffelière and La Mondotte
22 From napa to Sonoma raised to the very coveted rank of “Premier The United States is ranked fourth in the world in Grand Cru Classé”. terms of wine production. California, often called by Alain Labatut the Golden State, plays a major role in this success with 90% of national production.
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Focus on Spirits Drinks & Co 41 Cachaça 66 The water list Cachaça is the most popular and democratic Why is water often considered the “poor relation” alcoholic beverage in Brazil. Produced and spread of wine and why do restaurants not give it due all over the country since the 16th century, the importance and the right degree of attention? lovers and consumers of that spirit are among all by Claudia Moriondo social classes in Brazil. by Guilherme Rodrigues Career Opportunities 44 Company index 68 On the move Some of the appointments made over the last Food and Wine Harmonies three months. 45 Old Champagne at the table 73 Next openings Great old Champagne comes into its own with food, Drinks Hotels brings you information on recent and it’s the most luxurious match you can make. and upcoming hotel openings worldwide, in the Margaret Rand gets ageist. next two years. Each hotel listed is hiring staff and therefore offers many career opportunities. 50 Four bocuse d’Or Winners' recipes paired with three wines each The chefs: Yannick Alléno 3* and 2* Michelin, Patrick Jaros, Hákon Már Örvarsson, Michel Roth See the digital animated version at 2* Michelin. www.drinkshotels.com by Jacques Orhon M.S. View gallery and watch videos. Viewing on your computer, smartphone and tablet.
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DRINKS HOTELS 5 Hilton Pattaya hotel, Thailand
est Luxury Emerging Hotel, views of Pattaya Bay. The open Shore B World Luxury Hotel Awards show kitchen allows guests to Set in beautifully landscaped 2012 interact with the chefs, creating a gardens by the infinity pool, memorable dining experience. this laid-back outdoor bar and Hilton Pattaya is a stylish hotel, restaurant, located on the 16th floor soaring 34 levels above Pattaya’s Flare of the Hilton Pattaya hotel, offers Central Festival Pattaya beach, Steaks and seafood come seared spectacular views of Pattaya Bay. South East Asia’s largest from the charcoal grill, while a The beach is nearby, but the pool beachfront shopping complex. magnificent wall of wine hosts is even closer, so take advantage Three restaurants and two bars : selections to partner the fresh of the swim-up bar and order a produce from the kitchens. For refreshing soda or cocktail. Shore Drift special occasions, dine in the semi- offers a range of healthy dishes. Sip Caribbean inspired cocktails private chef’s dining room. with views of Pattaya Bay. Horizon Hilton Pattaya hôtel Edge Located on level 34 of the Hilton 333/101 Moo 9, Nong Contemporary Pattaya restaurant Pattaya hotel, this unique rooftop Prue,banglamung, Pattaya caters for a wide variety of tastes venue offers some of the most Chonburi, 20260, Thailand T offering a selection of international breathtaking views of Pattaya. EL: 66-38-253000 and Asian favorites. Located on Sleek and sophisticated, this level 14 of the Hilton Pattaya Pattaya restaurant and bar is a hotel, Edge offers indoor and truly exclusive hideaway from the outdoor terrace dining, stunning bustling city below.
6 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Around the world Hilton Pattaya hotel
Drift bar Lobby Shore
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DRINKS HOTELS 7 Mandarin Oriental Tokyo, Japan Dining with an amazing view the finest sushi in the ‘Edo-mae’ tradition. Five restaurants, three bars: Ventaglio Signature With a casual, yet chic atmosphere, French restaurant, one-Michelin Ventaglio offers authentic Italian starred menu. cuisine. Prepared in an open kitchen, Chef Tapas Molecular bar Olivier Rodriguez’s Mediterranean- The chefs prepare more than 20 influenced menu is prepared with a plates of bite-sized delicacies right mixture of bold and subtle flavours. before your eyes, creating new Sense textures and flavour combinations Cantonese cuisine. Sense was to stimulate both the imagination awarded one-star status in the and the palate. Limited to a seating 2012 Tokyo Michelin Guide, and for of only eight people twice per night. the fourth year running. Mandarin bar Dim Sum brunch also served on Stylish and luxurious, the Mandarin weekends and holidays. Bar offers a visual aperitif to the spectacular restaurants. K’shiki Offering a satisfying array of dishes Oriental Lounge at any time of day, K’shiki is the Lying just off the main lobby on stylish all-day restaurant. Breakfast the 38th floor. Refreshments are offers a range of Western, Japanese available all day and for lunchtime. and à la carte options. Mandarin Oriental Tokyo Sushi SORA 2-1-1 Nihonbashi Muromachi, Epitomising the Japanese aesthetic Chuo-ku of simplicity, Sushi SORA serves Tokyo 103-8328, Japan +81 (3) 3270 8800
8 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Sushi SORA Around the world Mandarin Oriental Tokyo
Ventaglio
Signature
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Sense DRINKS HOTELS 9 Takali Cabana Kalevu Restaurant Takali Restaurant
10 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Around the world Shangri-La Fidji
Shangri-La’s Fijian Resort & Spa,
Kalevu bilo bar rom casual family fare to Innovative cuisine from the Pacific His beachfront bar is the resort’s F impeccable seafood and Rim. A live band entertains each best vantage point to view the elegant international cuisines. evening. This is an adults-only sunset. Serves icy cold beers, dining venue for guests 16 years wines, wide selection of cocktails Five restaurants, three bars: and over. Chef Sachin Kumar. and mocktails. beach bar & Grill Lagoon Terrace Restaurant black Marlin bar A great casual dining restaurant, Spectacular views of the resort’s Dance the night away at the and a favourite with beach lovers. lagoon, and ideally located between bar where a DJ playing upbeat Café Coral Lagoon View and Ocean View wings. dance music alternates with a live Café Coral offers light, healthy lunches. Buffet breakfast, lunch & dinners entertainment on selected days of the week. Golden Cowrie Restaurant are served everyday of the week. An Antipasti & Olive bar plus a Takali Terrace Restaurant Shangri-La’s Fijian Resort & Spa selection of fresh breads and fresh Romantic oceanside dining. All Yanuca Island Cuvu, Sigatoka, Fiji pasta dishes complimented by fine day poolside lunch with Asian and T: (679) 652 0155 selection of wines. seafood cuisine for dinner. Chef F: (679) 650 0402 Mosese Ratumaitavuki.
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DRINKS HOTELS 11 New Hilton horizons Hilton Shanghai Hongqiao Profile: Mike Williamson, General Manager By Jane Parkinson
12 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Hotel and Manager
ilton Shanghai Hongqiao stands as a gleaming beacon of modernity in the heart of the business H development zone Hongqiao, in Shanghai’s Minhang District. The hotel, one of the 550 Hiltons in 80 different countries, has a dramatic sweeping amphitheatre- style entrance, while the hotel’s core consists of three separate glass-covered towers. With nearly 700 bedrooms and six food and beverage outlets, the hotel opening in 2010 was a savvy move to capitalise on the growing importance of Hongqiao, whose local airport – only 15 minutes from the hotel – has started operated international flights once again.
The enormous ballroom was one of the features that put the hotel on the map, the room was being reserved for events before the hotel even opened, and in May 2012 this room was host to the ‘You Are Chef’ awards, a gala dinner attended by 450 Executive Chefs and General Managers, essentially the Who’s Who of catering and hospitality in China. This was undoubtedly a landmark event to showcase the high food and beverage standards of this hotel to its current peers, and to its peers of the future. 13
DRINKS HOTELS 13 Pulse
Hilton Shanghai Hongqiao
f the six food and beverage the wine list here reflects the English) core wine list, which O outlets here, there are hotel’s strong expatriate following, lists Champagne G.H. Mumm two main restaurants. Yue Xuan because, Williamson advises: “Our as the house sparkling wine, specialises in Cantonese cuisine guests like to choose from a wide reads like another Who’s Who and has approximately 130 bins on selection of wines from across - Schlumberger, Coppola, Gaja, its master wine list, whereas Vine, the globe, therefore the wine list is Cloudy Bay, Guigal, Cheval Blanc described by the hotel’s General equally split between countries and (which is the producer with most Manager Michael Williamson as regions, so we feature many Old expensive wine available at the the hotel’s “chic wine bar”, uses the World and New World wines.” And hotel, its 2007 vintage costs same 130-bin wine list alongside its although the wine tastes between CNY19500 (€ 2450 - $3125) vast array of spirits, cocktails and diners varies a great deal, the a bottle – together it’s a rich beers. common questions asked about collection of producers and styles wines are similar to those asked spanning the whole world of China, as we know, has a all over the world, it seems, with winemaking. reputation as a country that prefers Williamson highlighting dryness, red wines to white wines, with a oak contact and origin as the most But for all the diversity this wine list particular fondness for red wines frequent wine questions asked. offers, there’s a sense of classicism from the classic regions such as to to it as well, especially when Bordeaux and Burgundy. However, The bilingual (Mandarin and Williamson says: “At the moment
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we’re excited by excellent Bordeaux or Burgundy because they offer exceptional quality and unique character. Our Chinese guests see French wines as the best in the world and these French regions produce great organic and biodynamic wines too, such as Château Lascombes.” “We’re really passionate about training our food and beverage team...”
Looking through the list, it starts by featuring ‘by-the-glass’ light wines (two sparkling, five white and six red) - a key part of the list, says Williamson: “It’s very important for Lobby us to offer by-the-glass, as it allows you to cater for guests travelling alone or those who like to sample several types of wines throughout the evening.” Following this group, wines are listed by country, which Williamson believes, “creates a simple format for customers to understand and follow.”
Staff training here is imperative, especially as staff are expected to “advise guests on which grape the wine has come from, its acidity and why one wine will complement a certain dish based on its flavours,” says Williamson. “We’re really passionate about training Vine Bar our food and beverage team. A good sommelier must have comprehensive experience and knowledge of wine from across the globe. They must also be an excellent communicator, have a personable manner with guests and ultimately they must know how to preserve and serve a great wine.”
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Fitness room DRINKS HOTELS 15 Indeed, training is important for all F&B staff at this Hilton, and Williamson illustrates the comprehensive nature of the staff training, when he says: “Employees participate in a two- month training scheme every year, building on their drinks knowledge and understanding. As well as this, they undergo training two to three times a month in-house. Our wine supplier also hosts staff training sessions every three months to teach them about the wines which will be featured in the quarterly promotion.” And in addition to this, every two months the hotel staff hosts a wine tasting session with the head chef to understand which dishes will suit certain wines. “Our Chinese guests see French wines as the best in the world…”
Clearly, the detailed staff training here leads to an inevitable focus on encouraging guests to pair wines with food. “As standard serving practice, we will always recommend wine pairings with food, and have created a special wine pairing menu to cater to this,” claims Williamson. Food and wine matches that have worked especially well for him to date include two mouth-watering combinations. “Fresh cannelloni filled with ricotta and smoked eggplants on morel and mushroom sauce - paired with Boisset Meursault Le Limozin 2007, and then black pepper roasted lamb loin with crispy veal sweetbread, braised cabbage and Parma ham chips - paired with Boisset Beaune 1er Cru Les Bressandes 2005.” “Riesling are the best wines to complement Cantonese food…”
However, when it comes to local cuisine, Williamson can’t emphasise the importance of German Riesling enough. “They’re the best wines to complement Cantonese food, as these dishes have complex tastes with contrasting sweet, sour, salty and bitter flavours. German Rieslings, in particular, cut through these flavours enhancing the dish compared to other types of wine which can inhibit or suppress flavours.”
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Vine-wine cellar
And yet, despite all this, the best- recent years. The improvement in Martinis and Mojitos are the most selling wine in both restaurants quality has been well marketed to popular cocktails because they are remains a New Zealand Sauvignon the Chinese population leading to an classic drinks,” says Williamson. Blanc, the Whitecliff cuvee from increase in demand,” and as a result Sacred Hill which is “extremely the core wine list now features six “...we will always popular as New Zealand is highly Chinese red wines and two Chinese recommend wine pairings regarded for wine growing and white wines,” he remarks. with food, and have created themed-range price point makes a special wine pairing menu it attractive to customers,” adds For such a global and urban to cater to this,” Williamson. hotel, it’s important that the bars, especially its popular late-night bar Although his personal cocktail of The hotel also pays respect to its Pulse, stocks every possible style choice is the Mojito, “because local wine industry, which has a and major spirits brand imaginable. it’s refreshing and simple, but its dedicated following among guests. Among the 85 different spirits on simplicity makes it difficult to make “Chinese wines are popular, they’ve the back bar, “the most popular and Vine Bar has the technique become well-liked with guests spirits are whisky and vodka mastered,” the bars’ signature following a significant improvement because they are versatile and can cocktail is a different type of classic in the quality of Chinese wines over be served with a variety of mixers. – the Martini. All types of Martini in
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DRINKS HOTELS 17 fact, because “guests can order 60 different varieties of this classic cocktail,” Williamson says, and of these, “our Grey Goose Martini is the most popular with guests, so this has become our house cocktail.”
Indeed, French vodka Grey Goose is an integral part of the hotel’s spirits scene, he adds: “Grey Goose is one of the best vodkas in the world as it does not have a strong taste like normal vodka but it works very well with mixers such as orange and cranberry juice.”
Meanwhile, Hilton Hongqiao’s beer list beer list may not be as large as the wine list, but it’s equally as comprehensive in its diversity. China features prominently here, because Tsing Tao is the most popular beer for the hotel, but Korean and German beers are also very popular, with beers such as Flensburger, Trumer, Schoefferhofer, Radeburger and Hoegaarden on the hotel list. “the core wine list now features six Chinese red wines and two Chinese Hilton Shanghai Hongqiao has white wines...” certainly set the drinks bar high, and with an enviable core wine list, a vast arrange of spirits and beers, and not least a brand new General Manager with a strong background in drinks, as well as the fresh approach, dynamism and experience that a new General Manager will bring, all the new hotels that are currently in construction around the rapidly growing Hongqiao zone will have an awful lot to live up to compete with the standards and the thorough training of the Food and Beverage sector at this Hilton hotel. Jane Parkinson
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in the hospitality trade, Williamsons thinks both have equal weighting, commenting: “Education and job experience are both very important,” then he pauses, thinks, and elaborates on this statement by saying: “Education provides the foundation to understanding the requirements of the work, while on-the-job experience is essential to appreciate the human element of the work and to develop a style that makes the job run more smoothly.”
Meanwhile, on-the-job experience has highlighted how “every hotel is different. You encounter such a variety of cultures and nationalities and personalities, which means you must be flexible and able to adapt. I’ve been lucky enough to meet Mike Williamson some extraordinary people and to General Manager, Hilton Shanghai Hongqiao experience many exciting events,” adding a phrase which suggests why he is so immersed in this industry, “every day in hospitality is hanghai is one of the world’s he was going to follow this path, a new adventure.” S most populated cities. But though. Attending the English among the city’s nearly 24 million universities of Newcastle and While Williamson’s ‘adventure’ residents (Global Daily, May 2012), Durham, he attained a BA Honours has taken him through the ranks there is only one person who degree in Politics. Although this of general management, he can be the General Manager of may seem like a subject removed confesses to having an “extensive Hilton Shanghai Hongqiao – meet from his current role, in actual fact, background” in food and beverage, Michael Williamson. Williams believes the degree has having risen to his current position proven to be: “A valuable asset over from a first job as a Catering and “You could say hotel management the years while managing staff and Banqueting Director of Forte Grand is in my blood,” says Williamson. attending to the needs of guests Dubai. With a family who owned two from around the world”. Added to hotels in the northern England city the degree in politics, he also has a “Food and beverage of Newcastle-upon-Tyne - which diploma in Business Administration, outlets are the lifeblood they have subsequently sold on - it Hotel Management and Catering of any hotel. It’s essential seemed natural, if inevitable, that Administration. to provide a variety of Williamson would follow a career in venues to attract the hospitality. Of course, when it comes to hotel’s guests.” weighing up the benefits of Initially his education didn’t suggest qualifications with life experience
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DRINKS HOTELS 19 This was followed by a role as the hotel, so I enjoy working closely where he’ll be in five years’ time, Catering Manager for world with my team leaders to ensure he answers candidly: “As a long- renowned London cricket venue service delivery is maintained to standing member of the Hilton Lord’s and then his position at the highest standards and that we family - working with them for 17 Hilton Worldwide began in 1995, as achieve our commercial goals,” years – I’ve received invaluable Group Conference and Banqueting stressing the importance of having: training and have been presented Manager at Hilton Amsterdam. “direct involvement in every aspect many opportunities. As one of the of the hotel’s operations.” world’s fastest developing hotel He has stayed with Hotels ever groups, Hilton Worldwide is the sort since. From Amsterdam Williamson “every hotel is different. of dynamic company that I can best went to Hilton Brussels as Revenue You encounter such relate to and therefore see myself Manager, and then on to Hungary a variety of cultures continuing to work with them in five where he was appointed Director and nationalities and years’ time.” of Business Development at personalities, which Hilton Bucharest. In May 2003, means you must be But, for all Williamson’s ambition, he returned to the capital city of flexible and able to and despite the constant travelling his homeland, London, to take adapt...” in his quest to further his career, up a position at Hilton London his relaxation comes in the form of Metropole, and from there he One of the most important aspects family time. “I’m a family man, so I became Area General Manager of the hotel’s operations is catering, spend as much time as possible for London Hilton on Park Lane and William is cognisant of this. with my wife and two children, and Hilton London Green Park, “Food and beverage outlets are the who are 2 and 9.” He adds that and Hilton London Heathrow. This lifeblood of any hotel. It’s essential he’s looking forward to continue was his last position, before joining to provide a variety of venues to exploring the vast city of Shanghai Hilton Shanghai Hongqio in only attract the hotel’s guests.” But and the surrounding areas with November 2012. Williamson is ambitious for the them, while attempting to learn hotel’s food and drink prospects Mandarin too – this may prove to be A new country, a new culture, too, saying: “The hotel is aiming Williamson’s biggest challenge yet! a new hotel with new staff – to make the restaurant and bar a Jane Parkinson Williamson faces many challenges Shanghai landmark where locals in the months and years ahead. and external visitors can be sure “Being new to the hotel it is a of a lively ambience and first class learning curve meeting all the team. food. I shall be working closely Meeting all the team, understanding with all my food and beverage their functions and seeing how managers and chefs to ensure every department operates.” that we achieve all those goals Although he can succinctly outline and become the hotel and venue his biggest priority, saying: “My choice for any special event.” main task is to build on the hotel’s remarkable record of achievements Indeed, the prospects and and reach new levels of excellence.” dynamism that can be offered within a global hotel corporation Despite the challenges though, such as Hilton, means that Williamson is equally direct about ambitious and forward-thinking the rewards his role does and managerial staff have plenty of will offer, adding: “Teamwork is opportunities to allow them to stay essential for the smooth running of within the group, so when asked
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DRINKS HOTELS 21 OPUS ONE (Napa Valley)
From Napa to Sonoma, secrets of California Report by Jacques Orhon Author of the book Les Vins du Nouveau Monde – Amérique du Nord
22 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine From Napa to Sonoma
he United States is ranked fourth in the world in terms of wine production. California, often called T the Golden State, plays a major role in this success with 90% of national production. Of its six wine regions, the North Coast stands out thanks to two major counties that have won acclaim: Napa and Sonoma.
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DRINKS HOTELS 23 DeLoach-Ramal Vineyard Estate
Napa and Sonoma, different neighbours
ravelling southwards from Napa Valley stretches out over and that the wines are produced T Redwood national park, some fifty kilometres and is and bottled on the spot. However, wine enthusiasts enter the large flanked by two mountain ranges: it should be noted that this is a region named North Coast, a the Vaca Mountains to the east, certification of origin and not of huge AVA (American Viticultural with clayey and volcanic soils, quality. Area) covering several of the most and the Mayacamas mountains reputed counties, home to more to the west, with loam and alluvial than half of Californian wineries. soils. The valley is home to 16 The major AVAs of Napa This region, the coolest in the appellations which share a territory State, is acclaimed for its great spanning 18,000 hectares, planted Atlas Peak pinot noir and chardonnay wines, at altitudes of up to 800 metres. This AVA gives pride of place to in particular at Los Carneros, The name can consequently be cabernet sauvignon, with a little but also for merlot and cabernet claimed by vintners who thereby sangiovese... Perhaps this is not sauvignon in Napa and Sonoma. benefit from its reputation. Between a coincidence, but it is here that the highest peak of Mount Saint Marchese Antinori of Tuscany (Antica) settled, and Michael Napa County Helena (1450 metres) and the Bay of San Francisco at sea level, the Mondavi owns a magnificent apa, named after the river that temperature ranges and diversity of vineyard. N flows through it, is the land of soils make Napa a mosaic of terroirs plenty, as it was considered by the conducive to the expression of Wappo Indians who first inhabited the unique wines. In total, 140 variations valley. Today, although its reputation on 40 types of soil have been knows no limits, its production identified. The region produces represents only 4% of Californian mainly cabernet sauvignon, wine. Napa Valley is located north chardonnay, merlot, pinot noir, of San Francisco. From Calistoga zinfandel, sauvignon blanc, syrah, to Napa, via St. Helena, Rutherford, sangiovese, viognier, etc. Oakville and Yountville, the vineyards enjoy an ideal climate, warmer in the Napa Valley uses a certification logo north and cooler in the south, in the for its wines. This certifies that the region of Los Carneros. grapes come exclusively from Napa Antica Vineyard
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Calistoga near the Bay of San Pablo, north of cabernets. One generally refers In the north of the valley, Calistoga San Francisco. Excellent region for to the Rutherford Bench, a sort welcomes many visitors as it is home chardonnay and pinot noir. This AVA of terrace along the Napa river, to such reputed estates as Château straddles Napa and Sonoma. with perfect gravel soils for well- Montelena, Cuvaison, Clos Pegase concentrated wines. and Sterling, the “Disney” winery … Mount Veeder At the southernmost confines of the St. Helena Diamond Mountain District Mayacamas. The well-drained soils This AVA produces excellent A rather recent AVA, with Diamond of volcanic origin allow small yields chardonnay, cabernet and Creek on the hills. and high quality. merlot wines. The little town of St. Helena is a must for visitors Howell Mountain Napa Valley who wish to explore the valley. High altitude and soils of volcanic A regional AVA, including many Boutiques, restaurants and quality origin: An ideal environment to small appellations. It is often used accommodation are available, allow the Zinfandel and the Rhône by producers who thereby benefit but it is also here that you will find varietals to do well. Good results from a better-known name. Beringer, St. Clement, Charles with cabernet sauvignon also. Krug, Heitz, Spotswoode, Joseph Oakville and Rutherford Phelps, Raymond, etc. Los Carneros Two separates AVAs characterised, Cooler climate thanks to its location in particular, by top-quality Stags Leap District A tiny and picturesque appellation, reputed for its great cabernet sauvignon wines. Be careful not to confuse Stags’ Leap Winery with Stag’s Leap Wine Cellars. Yountville 1- Calistoga Located between Stags Leap 2- Diamond Mountain District District and Mount Veeder, 3- Spring Mountain District Yountville is of course well-known 4- St. Helena for its wines, but also for its great 5- Rutherford 1 13 restaurant The French Laundry, 6- Oakville owned by chef Thomas Keller. 7- Yountville 2 14 8- Stags Leap District 3 4 9- Oak Knoll District of Napa Valley Sonoma County 10- Mount Veeder 5 11- Los Carneros 6 15 etween the Pacific Ocean and 12- Coombsville 8 BNapa Valley, the Sonoma region 7 13- Howell Mountain is parallel to its neighbour with a 10 14- Chiles Valley District 9 winegrowing area that is today 15- Atlas Peak 16 higher. The vineyards benefit from 16- Wild Horse Valley 12 a long growing season conducive
11 to good aromatic extraction, finesse and distinction. Sonoma County is home to the most pinot noir, but also offers a great variety of cultivars such as chardonnay, sauvignon blanc,
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DRINKS HOTELS 25 Robert Mondavi Winery
Los Carneros The climate is cool, with low rainfall. Being close to the Bay of San Pablo, with its ocean breeze, the region is conducive to growing chardonnay and pinot noir, but also merlot. This AVA, which straddles Napa and Sonoma, generally offers well-balanced wines. cabernet sauvignon, merlot and The terraced areas are good zinfandel. Some 500 wineries - there for cabernet sauvignon, offering Russian River Valley were 150 ten years ago - share the concentrated wines with aromas of The AVA extends just south of reputation of 13 AVAs within this cooked red fruit, sometimes jam. Dry Creek Valley. The climate is county, which is not always very In the northern section, the climate relatively homogenous, tempered easy to follow when you are on the is warmer and at night, the gravel by the river and the fog which are spot. Contrary to Napa valley where releases the heat accumulated conducive to chardonnay, pinot noir most of the wineries are along during the day. and gewürztraminer, among other route 29 or next to the Silverado Chalk Hill varietals. The south of the appellation produces sparkling wines. Trail, it is not quite as easy to find Located just south of Alexander your way in Sonoma where many Valley, the region is home mainly Sonoma Coast small roads cross and converge to chardonnay and sauvignon. As its name implies, this AVA towards route 101. One could easily The vineyard is protected from the is located along the Pacific imagine that all the wineries are cooler ocean breeze and mists by coast. As it covers a large area, close to each other, but it takes well-exposed slopes. an hour and a half to travel from qualitative homogeneity cannot be Sonoma City to Cloverdale in the Dry Creek Valley guaranteed, but the chardonnay north. This is probably also what Alexander Valley and this smaller and pinot noir varieties do well here. makes the charm of this very lovely AVA, with volcanic soil and gravel- Sonoma Mountain location, sometimes pastoral, often covered vineyards, have a few things This sub-region located in the more cordial and perhaps closer to in common. The location is also north-west of the Sonoma valley the land than Napa, with a higher ideal for production of sometimes benefits from a rather high altitude population and thousands of tourists exuberant sauvignon wines and (up to 450 metres above sea level) eager to enjoy good wines. very classy zinfandels, rich and to escape the morning mist, which concentrated, with spicy aromas. explains the presence of cabernet and zinfandel. The major AVAs of Green Valley Located not too far from the Pacific Sonoma Dry Creek Valley Ocean, this is an enclave of the Alexander Valley Russian River Valley AVA. Its cooler Rich and deep soils are ideal for climate is ideal for chardonnay white chardonnay wines: They are and pinot noir. Most of the time, full-bodied, powerful, chock full of producers use the Russian River very ripe fruit and spicy aromas. Valley AVA as it is much more renowned.
26 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine From Napa to Sonoma
My selection, by Jacques Orhon ince the 1960s, there has been months in barrels, offers good fruity oak, the Pinot noir with its deep S a significant increase in the substance, crispness and mellowed colour and silky tannins, and the number of wineries in the Golden oak. The Russian River Valley 3-year old Cabernet sauvignon, State, and the California lifestyle pinot noir is flavourful, with its silky still tannic but promising. In the gives pride of place to wine. The tannins and acidity which lends Knights Valley AVA of Sonoma, I State is home to approximately the wine crispness and elegance. can also mention the Blanc cuvee, 3,000 wineries, which is three More expensive but also richer, with an original and flavourful blend of times more than twenty years more body, the Signaterra is less sauvignon, sémillon, chardonnay ago. I will present ten properties expressive at this point, but has and viognier, expressing touches of here, four from Sonoma and six undeniable cellaring potential. Finally, grilled almonds, and the Meritage, from Napa. But I would also like more affluent wine enthusiasts can an excellent and very crisp red wine, to emphasize the great quality of enjoy Tribute, a heady Bordeaux with flavours of tobacco and cedar. the wines of Antica, Cuvaison, blend bottled at full moon, where As for the Private Reserve and the Diamond Creek (although the cabernet sauvignon is dominant, wines such as Bancroft Ranch (a prices are very high), Domaine with tight tannins, backbone and magnificent merlot), these are top- Carneros (very good sparkling rich toasted flavours. of-the-line products, both in terms wines), Dominus, Duckhorn, of extraction and in terms of pricing, Etude, Farniente, Joseph BERINGER which is relatively high. Finally, Phelps, La Crema, Ravenswood (Napa Valley - Sonoma) Beringer produces Nightingale, a (excellent zinfandel wines), Robert rare sweet white wine crafted from Mondavi (classic and diversified), The Beringer Founder’s Estate botrytised sauvignon and sémillon Spotswoode, Stag’s Leap Wine line offers pleasant wines at grapes, in a resolutely Sauternes Cellars and Stags’ Leap Winery. reasonable prices. Among them, the style. Chardonnay, the Pinot noir, a fruity offering and good thirst-quencher, CAYMUS (Napa Valley) BENZIGER (Sonoma) and the rather fleshy Good start with the Sonoma With the Mer Soleil wines, I County Sauvignon, a dry and discovered the Silver cuvee, an fruity wine with a nose of citrus fruit unoaked chardonnay. The wine which is very pleasant despite a comes in a silver ceramic bottle. Not few vegetal notes. Typical and very only is this presentation a first, but the attractive pricewise. Also reasonably wine is very pleasant and refreshing. priced, the Carneros Chardonnay, The other cuvee, with a rather fermented and then aged eight noticeable yellow label, is not what Beringer the bottle may seem to imply: The wine is delicate and the ripeness of Shiraz stand out. But it is probably the grapes does not hide the acidity the Napa Valley line that offers the that offers structure to the whole. To best price-quality-pleasure ratio. It come back to the Caymus wine, the is a little more expensive but really 3-year old Napa Valley Cabernet very good. Wine-lovers will also Sauvignon, tasted on site, offers a enjoy the Sauvignon which is deep and intense colour in the glass. very ripe and chock full of fruit, the The aromas are crisp, supported by Chardonnay with its well-integrated sweet spices, and substance and
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DRINKS HOTELS 27 structure are apparent on the palate. will enjoy structure, tight tannins noir and the Zinfandel Forgotten The wine can be enjoyed now, but and flavours of tobacco and sweet Vines, aromatic, nicely fleshy, chock will wait for more patient wine-lovers. spices. But one will have to pay a lot full of black fruit and flavours of As for the Special Selection of more for the Merlot and Cabernet cocoa, tobacco and black pepper. the same age, the colour is darker, sauvignon Reserve, still from the still-closed nose hints at gentle Sonoma. After a long maturation in HEITZ (Napa Valley) touches of smoke and blackberry, French oak barrels and 18 months Not only are the very dry Sauvignon, while on the palate the fullness and in the bottle before marketing, these with its pleasant notes of citrus alcohol will not prevent the fruity wines arrive in the glass with strong fruit and its fine fruitiness, and the substance, crispness and elegance intensity, aromas with touches of Chardonnay with its very discreet from expressing themselves in five to cocoa and tobacco (for the merlot), oak excellent, but the prices are six years. Excellent! and a marked tannic structure (for the cabernet sauvignon), both wines CHATEAU ST. JEAN sharing finesse and power. (Sonoma) DELOACH The Sonoma County Chardonnay offers scents of toasted praline, with (Sonoma - Russian River Valley) oak that is still very present after In the Heritage category, I particularly three years, leaving marked flavours enjoyed the Chardonnay, with its of tropical fruit on the palate. I really floral, dry and crisply fruity touches. like the Robert Young Chardonnay This is a wine that has not seen oak, which gives pride of place to and many other wineries should elegance and refinement, offering do the same. In the same product fleshiness and line, the Pinot noir is a good, unassuming thirst-quencher, and between the Zinfandel and the Cabernet sauvignon, I prefered the latter with its fruity substance and pleasantly spicy notes. Of the two Russian River Valley Chardonnay Heitz cuvees, the Estate, with still-present oak after two years in the bottle, gives very reasonable and justified. The fruit, body and unctuousness, with price range changes with the red a nose offering hints of nice grilled wines, but the quality is undeniably vanilla. A wine to be enjoyed in three there. Still affordable, the Bella Chateau St.Jean years’ time. The appropriately priced Oaks Cabernet sauvignon offers Pinot noir offers magnificent cherry an intense and appealing colour, good fruity substance on the palate, aromas, tight tannins and a great with ripe and plump tannins. The but also crispness. Looking at red deal of crispness and class. In the more classical, concentrated and wines, the Sonoma County Pinot O.F.S. series, both for Chardonnay structured Trailside Vineyard noir is crafted from well-ripened and for Pinot noir, we have two Cabernet sauvignon comes grapes, the black cherry fragrance great wines that give pride of place from the Rutherford vineyards, is appealing and the tannins are to elegance, finesse and balance. while with the Martha’s Vineyard velvety. In the Reserve, the alcohol Finally, at the very top of the line, Cabernet sauvignon, we have the tends to stand out too much, alas! DeLoach offers several cuvees quintessence of a varietal that can As for the Cabernet sauvignon, in crafted from separate vineyards, achieve greatness. The 2007, A the same appellation, wine-lovers including the Van der Kamp Pinot Tribute to The May Family - a great
28 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine From Napa to Sonoma vintage, true - offers incredible colour, a Merlot and two Cabernet and later gives pride of place to with a bouquet of ripe fruit and blond sauvignon cuvees, as well as a fragrances of sweet spices, and its tobacco, supported by tight tannins. dry and refreshing Sauvignon roasted and somewhat balsamic All the potential of this great wine is blanc, typical of the varietal, with flavours are expressed with great revealed in the 2001, unaltered after flavours of candied citrus fruit on the sensuality. eleven years. On the contrary, after palate. Crafted by Rob Jr, assisted a bouquet of sweet spices, cloves by friendly managing partner Geoff RAYMOND (Napa Valley) and hints of torrefaction, I was able Whitman, we also discovered several In the Reserve Selection line, the to enjoy the superb and smooth wines crafted from old Zinfandel very fruity Sauvignon is excellent, velvety tannins, with the complexity vines under the Medusa banner and the two-year-old Chardonnay of the wine emphasised by balanced (Creekside Block, Lover’s Lane seemed marked by oak but rather acidity, subtlety and length. What a and Pig Pen) and different cuvees vibrant thanks to steady acidity. As for pleasure! of chardonnay, riesling, petite sirah, the red wines, the Merlot Reserve, zinfandel and cabernet sauvignon, named Spellbound. Finally, the with its charm and allure, offers MARIMAR ESTATE fine ripe fruit aromas and touches (Sonoma – Green Valley) great wine is M by Michael Mondavi, a powerful and structured of cedar, mint and sweet spices, Of the two Chardonnay wines yet elegant cabernet sauvignon. while the Cabernet sauvignon tasted, my choice is undoubtedly With its pleasant notes of tobacco Reserve is very colourful, with a the Acero, which as its name and silky tannins after 4 to 5 years, less expressive nose, but with tight implies in Spanish, was crafted only the wine is crafted exclusively from tannins and acidity that will allow in stainless steel vats - and therefore his Animo (Atlas Peak) vineyard and it to age gracefully. Although the has not been in oak – dry, crisp, with is balanced enough to be enjoyed Rutherford Cabernet sauvignon a floral honey nose, excellent with young, although it will be able to fullness on the palate and no trace defy time for at least two decades. of bitterness in the finish. But barrel aficionados will certainly enjoy La OPUS ONE (Napa Valley) Masia, which in my view is much less vibrant than the previous wine. The single cuvee from this legendary As for the Pinot noir, the five-year old estate is a traditional Bordeaux-style Sonoma Coast Mas Cavalls offers blend which varies a little each year, delicate hints of nice ripe cherries, but where cabernet sauvignon easily good fruitiness on the palate and dominates (no less than 80%). For silky tannins, balanced acidity and example, the 2008 is 86% cabernet is six years old (like the previous mellowed oak. Excellent! sauvignon, 8% petit verdot, 4% wine), it still has a very dark colour merlot, 1% cabernet franc and 1% and a tannic structure that will allow MICHAEL MONDAVI FAMILY malbec. Having had the opportunity it to cellar for another three to four (Napa Valley) to taste several vintages, one has to years. Finally, the Generations acknowledge that this wine, which Cabernet sauvignon 2007, which Under the I’M Isabel Mondavi needs 8 to 10 years to reach its is the iconic wine of Raymond label, the Chardonnay, with its peak, is synonymous with class Vineyards, is crafted from a blend of appealing fruitiness, offers fullness and distinction. Very well-structured the best batches from St. Helena, and elegance, while the Carneros with tight tannins in its youth thanks Oakville and Rutherford. The nose Estate Pinot noir reveals a charming to the cabernet sauvignon, it goes (blackcurrant and blackberry, with a expression of red fruit, good tannic on to offer a great deal of elegance, hint of black pepper), the silky tannins structure and well-balanced acidity. while keeping pleasant crispness. and the crispness all contribute to a Very flavourful! In the Oberon The bouquet opens with aromas of remarkable balance. line, wine enthusiasts will enjoy red fruit and nicely ripe blackcurrant,
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DRINKS HOTELS 29 30 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine Producer style
Château Lespault-Martillac Rebirth of a Grand Cru
he very old estate of Château When you arrived 2008, he suggested that I become T Lespault-Martillac is located on at Lespault-Martillac the architect of a new era. The 25- a superb gravel outcrop overlooking in 2009, you weren’t year lease we signed allowed me to the town of Martillac, at the heart plan my approach over time, which of the Pessac-Léognan appellation. exactly in unknown is how things should be … As from the 2009 vintage, territory… management of the estate was Very early on, well before I became entrusted to Domaine de Chevalier, closely involved, I had established a Graves Grand Cru Classé owned an almost intimate relationship with by the Bernard family. Lespault-Martillac. I regularly drove by the property, just to enjoy the Olivier Bernard has clearly stated sight of it… It is difficult to remain his ambition: To fully express the immune to the very special charm outstanding potential of the estate of this small estate overlooking and confirm its legitimate aspiration the town, with its fine 18th century to become one of the gems of the manor house protected by a row appellation. of trees, amidst old vines on gently The new manager of Lespault- undulating slopes… Martillac outlines his vision in this The owner, Mr Bolleau, was issue… aware that the property was an outstanding production tool that was not being used to its full potential. He would often mention his desire to make the most of it. In
See the video
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DRINKS HOTELS 31 You mentioned the of the white varietals, and selection exceptional potential of in the vineyard followed by two sorting tables in the cellar for red the Lespault-Martillac varietals. terroir… It is not excessive to say that Château Lespault-Martillac has a … The winemaking remarkable terroir. First of all, its process? elevated position offers very good The renovation of our cellars was soil moisture, with excellent natural designed to offer Lespault-Martillac drainage of runoff water. Then there the treatment reserved for the is a layer of rather large gravel, greatest Bordeaux wines. The which is 80 cm to 1.50 m thick, potential of the terroir is well worthy above clayey gravel. The freshness of such consideration! In particular, is there, in this deep bedrock. to take into account our plot-by-plot Despite the location of the vineyard, management of the vineyard, we which offers natural drainage, there opted for a set of small 60- and is no need to fear drought! 80-hectolitre fermentation vats, which are filled by gravity. What is your The extraction process is greatly conception of vineyard inspired by our overriding principles: management? Precision in our approach and gestures, respect for the purity In practical terms, what Here, like at Chevalier, the vineyard, of the fruit, finely-tuned extraction was your approach? with its eight contiguous hectares in keeping with the nature of the including one hectare of white At the outset, our desire to craft vintage… varietals, is treated like a garden… a great wine was based on the Chemical fertilizers and weed-killers truly exceptional potential of the are banned. The soil is ploughed Lespault-Martillac terroir, but also and we use only organic compost. on a significant capital of old The vineyard is protected by means merlot vines with great quality and of biological methods such as naturally low yields… To make the “mating disruption” against the vine most of these unique assets, we moth. We fine-tune our plot-by- implemented the key principles plot management, which allows which form the cornerstone of us to respond to even the slightest our philosophy at Domaine de variations in the terroir and to the Chevalier: Constant observation climate conditions specific to each of the vineyard to fine-tune vintage. specific choices for each vintage, traditional methods involving The harvest itself involves a great ploughing, respect for the terroir deal of painstaking care and and for nature with very sparing precision: The grapes are hand- treatment inspired by biodynamic picked, of course, berry by berry, principles, and thorough plot-by-plot with successive selections in the management… vineyard to ensure optimal ripeness
32 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine Producer style
At Lespault-Martillac, like at Chevalier, In any event, we do not seek to With that in mind, we chose the our white wine is now exclusively extract too much because we want added aesthetic value of a top- made in barrels, and the wine is to preserve the option of balance, quality bottle design used in the matured on lees with regular stirring. the watchword of our philosophy, 18th century. With its short cap and Concerning red wine, our priority is to giving pride of place to the finesse, its grand cru label in more radiant preserve the perfect integrity of the fruit strength and natural complexity of modern colours, the Château and in particular of the skin, the quality the wine, but also to its luscious Lespault-Martillac bottle offers a factor in the tannic structure. We do side, with aromas of violet… rather cheerful and novel view of our pumping-over and cap-punching tradition, in keeping with the wine by hand. The red wine is also matured it holds. The wine is what I hoped on lees during the first months… it would be, talented, lively and “the Château Lespault- luscious… With this wine, I really Martillac bottle offers a want to offer a great moment of How would you define rather cheerful and novel pleasure… view of tradition…” the style of Lespault- Alain Labatut Martillac wine? I would say that it is charming, The bottle design is naturally smooth, with a suave and generous, almost opulent nature. rather innovative… It is true that this fine terroir, with I must say that when you have this its old merlot vines, has the ability fine terroir, which offers such a to produce great wines, which broad range of possibilities, you are are very feminine… And I really tempted to try something new, what want to emphasize that aspect, to one might term an overall approach express a specific style, somewhat perhaps a little less dictated by reminiscent of Pomerol… tradition…
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DRINKS HOTELS 33 On the table for the holiday season by Jacques Orhon M.S.
BUBBLES Drappier, Champagne Brut Silvio Jermann, Were 86 Nature, Zero Dosage (France) 86 Dreams..., Friuli-Venezia Giulia Deutz, Champagne Brut With less than 3 grams of residual 2010 (Italy) 91 Classic (France) sugar per litre, this sparkling wine with Made with old chardonnay vines aged A champagne that is both delectable aromas of vine peach, discreet hints of 25 to 40. Only one third is matured in and full-bodied, sensual and bold. It is honey and subtle citrus fruit, is crafted oak for a year. Hints of honey, spices very appealing with its hints of honey exclusively from pinot noir grapes. and vanilla, and a lot of flesh, fruitiness and brioche and its flavours of citrus Elegant and lively, we have a crisp, and length on the palate for a very fruit, along with a steady stream of fine precise and well-structured wine. The elegant wine. bubbles. This harmonious champagne ideal champagne for those who are offers length on the palate, elegance watching their sugar consumption! Tasca d’Almerita, Leone and refinement! 83 d’Almerita Sicilia 2011 (Italy) FIVE DRY WHITE WINES A fine Sicilian wine with a golden colour, bruno Paillard, Champagne both dry and smooth. The chardonnay 90 Brut Première Cuvée (France) Jean-Louis Chave, Hermitage and catarratto varieties offer body and A harmonious champagne, very delicate 91 blanc 2008 (France) fruit, and the touches of sauvignon and and crisp, thanks to the quality of the Crafted from approximately 80% traminer bring aromatic expression. grapes, the selection of growths and a marsanne and roussanne, this wine is a This original wine is well crafted and perfect balance between chardonnay, fine golden yellow, with a nose offering combines ripe fruit and crispness on pinot noir and pinot meunier. Each year, hints of honey and floral aromas. Dry, the palate. a proportion of reserve wines (20 to powerful, very full-bodied and even 50%) is included in the cuvee in order to mellow, with great purity and surprising FIVE RED WINES ensure the consistency and complexity length on the palate. Class and of the wine. panache for this gourmet wine! Château Palmer, 95 Margaux 2005 (France) billecart-Salmon, Domaine Jacques Prieur, A bold, deep colour. A superb nose 89 Champagne Brut Rosé 90 Meursault, Clos de Mazeray of ripe fruit, incense, peppermint and (France) 2010 (France) mild tobacco. On the palate, the very A pale pink colour with great brilliance, Lovely golden colour. Very fine, present and ideally ripe tannins are and a slow stream of very fine, powerful and complex aromas that balanced, with acidity that offers the subtly rising bubbles. The delicately will evolve with time to bouquets of wine great freshness. Breeding and expressive nose reveals hints of red hazelnut and grilled almond. Both dry class! fruit, in particular redcurrant and and smooth, it is also very supple and raspberry. The pinot noir marks its offers flesh and body. Marchesi Antinori, Tignanello presence on the palate with ideal fruity 93 2009, Toscana (Italy) substance. Domaine de la Terre Rouge, This wine is crafted from sangiovese 86 Enigma 2008, Sierra Foothills (80%), cabernet sauvignon and bellavista, Franciacorta, (USA) cabernet franc. It reveals an intense 87 Gran Cuvée Satèn (Italy) A bold colour for a wine with and expressive colour. We discover a A wine crafted exclusively from old undeniable strength, but also a marked nose of very ripe fruit and mild tobacco, chardonnay vines. Although this olfactory presence and flavours of followed by sensual spicy flavours on wine from Lombardy offers fruitiness, white-fleshed fruit on the palate. This the palate. The substance is nicely elegance and fine bubbles, it is also is a very flavourful blend of marsanne, fruity and the tannins are present, tight particularly expressive with its fine roussanne and viognier, which offers but smooth. And what length! golden colour, fragrances of honey, a good illustration of the very fine and white peach and hazelnut and good original wines California has to offer. structure, offering deep and lasting flavours on the palate.
34 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine Tasting report
Penfolds, Shiraz 2008, + Château Guiraud, Tenuta di Donnafugata, 90 Magill Estate (Australia) 90 Sauternes 2002, Grand cru 90 Passito di Pantelleria, Ben Ryé A magnificent shiraz from an iconic classé (France) 2002 (Italy) estate, with deep colour and great It is undeniably a privilege to be able to In the heat of the sun, the zibbibo (or intensity. Suave fragrances of mild enjoy this nectar with its golden colour. Muscat of Alexandria) offers one of the spices, smooth tannins and sensual The wine is sublimely expressive finest sweet Sicilian wines. The colour flavours, most often peppery, express with a bouquet of honey and wax, is magnificently amber, and the nose of a strong personality, with remarkable with incomparable smoothness honey, gingerbread, figs and raisins, is balance. and richness, yet gifted with great simply superb. Rich and smooth, with freshness, thereby expressing youth great length on the palate, this wine is Miguel Torres, Mas La Plana despite cellaring for ten years. all length and balance. 90 2005, Penedès (Spain) A fine cuvee with a deep colour and + Vega Sicilia, Tokaji Aszú Klein Constantia Estate, subtle mahogany hues. Expressive 90 Puttonyos 1999, Oremus 89 Constantia 2004 (South Africa) both to the nose (nicely ripe black (Hungary) Before it reaches our lips, the original fruit) and on the palate, this Catalan Crafted from the furmint variety, this wine of Constantia, straight from the wine is full-bodied, with silky smooth Tokaji Aszu is a splendid cuvee with Cape, displays all the splendour of a tannins, and offers sensual flavours of a golden colour, backed by sensual golden colour, with a nose of honey mild spices, vanilla and finely roasted fragrances of honey and gingerbread. A and wax. Crafted from raisined grapes, aromas. sweet wine with great cellaring potential this mellow wine is an example of and impressive volume on the palate, it balance in terms of acidity, despite high Le Grand Vin, Osoyoos is both mysterious and captivating with residual sugar. Larose 2007 (Canada) 84 its flavours of apricot, citrus fruit and Crafted from merlot and rounded off sweet spices. with cabernet sauvignon, malbec, cabernet franc and petit verdot, this wine is a model of finesse and intensity, with tight tannins and bold acidity. A surprising cellaring potential for this Canadian wine produced in the Okanagan valley, in British Columbia. FIVE SWEET WHITE WINES The score is on the Drinks Hotels 100 point scale. Domaine Weinbach, Alsace 95-100: The best of quality, a great wine 94 pinot gris, late harvest 2001, Altenbourg (France) 90-94: Outstanding. Wine displaying a great character and exceptional complexity A remarkable cuvee with great aromatic complexity. This wine is opulent, heady, 85-89: Highly recommended. Very good wine with special qualities and finesse elegant and just nicely smooth. It was 80-84: Well recommended. A well-made wine, often a good value crafted in an exceptional year, and is Complete tasting notes are provided for all wines scoring 80 or more points. still beautifully young a decade later. A rare offering for discerning wine-lovers!
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DRINKS HOTELS 35 A taste of Mediterranean France by James Lawther M.W. These wines will be available at Vinisud-Asia, Shanghai, 26-28 February 2013. SPARKLING Domaine de l’Angueiroun, Château de Lastours, 83 Enkhelis, Côtes de Provence 90 Réserve, Corbières, Château Rives-blanques, (La Londe), Provence 2011 Languedoc-Roussillon 2007 86 Vintage Rosé, Crémant de Limoux, Pale pink. Creamy, oak-dominated A blend of Carignan, Grenache, Syrah Languedoc-Roussillon 2009 nose (barrel fermented Grenache). and Mourvèdre. Solid and intense Salmon pink. Very fine bead. Toasty, Touch of red fruit behind. Oak again on the nose with plenty of reserve. red fruit nose, the Pinot Noir element on the palate but integrated. A bold Lovely depth of fruit on the palate. manifest. Palate full flavoured. Rich on attempt at a more “serious” style but I Cassis notes with a touch of minerally attack but clean and dry on the finish. prefer the fruit-accented Prestige. complexity. Tannins firm but rounded. Food friendly. Satisfying. Drink 2013-2014. Alc. 13.5% A sophisticated expression of southern Drink Now. Alc. 12.5% France. Drink 2012-2017. Alc. 14.5% RED Château Saint-Estève, Altaïr, WHITE 90 Corbières, Languedoc- Château Haut-blanville, Roussillon 2009 Gérard bertrand, Cigalus, 91 Grande Cuvée, Languedoc- Grès 90 IGP Aude Hauterive, de Montpellier, Languedoc- Purple-violet colour. Dark, creamy fruit Languedoc-Roussillon 2011 Roussillon 2008 on the nose with a hint of liquorish and spice (Syrah, Carignan, Grenache). A Chardonnay-Viognier-Sauvignon Dark crimson colour. Distinctive cassis Ripe and firm on the palate. Good Blanc blend. Pale straw colour. Stone and blueberry aromas (majority Syrah depth of fruit. Length and balance. fruit and floral nose. Palate rich but with Grenache and Mourvèdre). Drink 2013-2017. Alc. 14% balanced with peach, pear and Explosive fruit on the palate but fresh honeyed notes. Clean, pure and zesty. and defined as well. Firm but fine tannic Gérard bertrand, Domaine Drink 2012-2015. Alc. 14.5% frame. Long and complex. Drinking well 88 de Villemajou, Corbières now but will age. Boutenac, Languedoc- Château Rives-blanques, Drink 2012-2018. Alc. 14.5% 85 Dédicace, Limoux, Roussillon 2010 Languedoc-Roussillon 2010 Gérard bertrand, La Forge, Dark ruby-garnet colour. Spicy, dark Made from 100% Chenin Blanc. Pale 91 Corbières Boutenac, fruit notes, the Syrah component in yellow colour. Appley aroma with a hint Languedoc-Roussillon 2009 the Carignan-Syrah-Grenache blend evident. Palate ripe and sweet, the of honeyed complexity. Palate round on A blend of Syrah and old vine (80 tannins finely honed. Quite gourmand. attack but nervy acidity behind. Lively, years) Carignan. Ruby-garnet colour. Drink 2012-2017. Alc. 14.5% appetizing wine. Drink Now-2015. Alc. 13% Intense, layered fruit on the nose and palate. Concentrated red fruit flavor. Château de Lastours, Cuvée ROSé Ripe and sweet but balanced with 88 Simone Descamps, Corbières, a minerally freshness on the finish. Languedoc-Roussillon 2008 Domaine de l’Angueiroun, Powerful tannic frame. Drink 2013-2018 Alc. 14.5% Garnet hue. Dark fruit aromas with a hint 83 Pr estige, Côtes de Provence of thyme and dried herbs (Carignan- (La Londe), Provence 2011 Gérard bertrand, Cigalus, Grenache-Syrah). Medium bodied weight. Mainly Grenache. Pale pink. Red fruit 90 IGP Pays d’OC, Languedoc- Palate ripe but fresh with a minerally and dry herb aroma. Palate supple Roussillon 2010 persistence. Firm, grippy tannins on the and fruit driven. Good medium-bodied finish. Drink 2011-2015. Alc. 14.5% A multiple blend of southern France and weight. Certain substance. Dry finish. Bordeaux grape varieties. Deep colour. Drink Now. Alc. 13% Dark fruit-cassis nose with a touch of vanilla oak. Palate ripe, sweet and generous. Packed with fruit but with a firm tannic structure behind. Powerful but refined. Drink 2013-2018. Alc. 14.5%
36 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine Tasting report
Mas du Soleilla, Les Château Le bouis, Château de Lastours, 88 Bartelles, Côteaux du 85 Cuvée Roméo, Corbières, 81 Arnaud de Berre, Corbières, Languedoc-La Clape, Languedoc-Roussillon 2009 Languedoc-Roussillon 2009 Languedoc-Roussillon 2009 Majority Syrah blended with Carignan. Ruby-garnet hue. Open red fruit aroma 80 percent Syrah with a complement Deep purple colour. Dense, spicy dark fruit (Carignan-Grenache-Syrah). Fruity, of Grenache. Dark crimson hue. Ripe, nose. Tight and firmly structured. Liquorish easy drinking style. Light to medium spicy nose. Quite ‘varietal’ (Syrah) in notes. Needs bottle age but will it ever weight. Slighly robust finish. D r ink 2011- style. Palate ripe and sweet on attack mellow? Powerful, monolithic style. I prefer 2014. Alc. 13.5% but with a fresh, minerally finish. the Cuvée R. Drink 2014-2017 . Alc. 15% Modern. Well executed with polished Château Saint-Maur, tannins. Drink 2012-2016. Alc. 14.5% Domaine de Gournier, Cuvée 81 Excellence, Côtes de Provence 85 Templière, IGP Cévennes, (Golfe de Saint-Tropez), Gérard bertrand, Terroir Languedoc-Roussillon 2010 Provence 2008 86 Corbières, Corbières, Ruby-garnet colour. Briary, dark fruit nose A Syrah-Grenache blend. Fragrant Languedoc-Roussillon 2010 with a mineral note (Merlot, Syrah and cherry, kirsch aroma. Fruity attack. Grenache, Syrah and Mourvèdre. Dark Cabernet Sauvignon). Medium-bodied, fruity Firm, minerally texture. Slightly dry, hard fruit with a hint of vanilla and spice. and accessible. Light, grippy tannins on the finish. Robust tannic frame. Drink 2012- Palate lively and fresh. Dark fruit and finish. Fresh and digest. Uncomplicated but 2014. Alc. 13.5% spice notes again. Fine tannic frame. satisfying. Drink 2013-2014. Alc. 14% Drink 2012-2015. Alc. 13.5% M. Chapoutier, belleruche, Château Le bouis, Cuvée R, 83 Côtes du Rhône, Rhône 2010 86 Corbières, Languedoc- Mainly Grenache and Syrah. Ripe and Roussillon 2011 plummy on the nose. Sweet fruited and Deep purple colour. Ripe, dark fruit generous on the palate. Firm tannic bite aromas. Notes of black cherry and on the finish but balanced. Drink 2012- cassis. Palate ripe and zesty. Tannins 2015. Alc. 14% firm but rounded. Warm, southern expression of Grenche, Carignan and Domaine de l’Angueiroun, Syrah. Drink 2013-2015 . Alc. 14.5% 81 Prestige, Côtes de Provence (La Londe), Provence 2010 Gérard bertrand, Terroir Garnet hue. Open, spicy, red fruit 85 Minervois, Minervois, aroma (Syrah, Grenache and Cabernet Languedoc-Roussillon 2010 Sauvignon in the blend). Vanilla and A Syrah-Carignan blend. Dark crimson raspberry-strawberry notes. Juicy colour. Crushed berry fruit aromas. palate. Similar aromatics. Fresh, grippy Medium-bodied weight. Accent on the finish. Simple but engaging. Drink Now- fruit. Supple, plummy texture and flavor. 2014. Alc. 14.5% Drink 2012-2014. Alc. 14.5%
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DRINKS HOTELS 37 Focus on Wine News
Château La Mondotte Stephan von Neipperg in Saint-Emilion A just reward
ith two of his iconic wineries - preventive plant health measures, property rose to fame in 1996. W Château Canon-La-Gaffelière use of organic fertilizers only, focus Unanimously hailed by critics, the and La Mondotte - raised to the on very low yields, and taking lunar 1996 vintage was the first of a very coveted rank of “Premier cycles into account for soil and long series of wines outstandingly Grand Cru Classé”, Stephan vineyard management… combining the values of finesse and von Neipperg confirms both opulence expressed by the terroir. Equally justified but more the exceptional character of unexpected, the promotion of La Applied unwaveringly on each the terroirs and the merits of a Mondotte had to overcome a dual of his Saint-Emilion estates, the policy of excellence unwaveringly disadvantage: The small size of winemaking philosophy of Stephan pursued on each of his estates since the terroir and the absence of initial von Neipperg has worked wonders his arrival in Saint-Emilion in 1983. classification, which did not deter at La Mondotte, where the small the judges from rewarding this size of the vineyard offers an ideal exceptional path to excellence. location to continue his experiments he promotion of Château and research. T Canon-La-Gaffelière does not Almost unknown when it was really come as a surprise, as it had purchased by the von Neipperg Alain Labatut been expected by markets for a family in 1971, the 4.5-hectare long time. It crowns some thirty years of unfailing efforts to express the very best of a difficult, complex yet exceptional terroir; a success built on a philosophy where the watchwords are reinforcement of the ecosystem and respect for the natural balance of the vineyard. The ethic is that obtaining pure and complex fruit involves a non- aggression pact with the terroir: Sustainable interventions, purely
38 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Château de Canon La Gaffelière 39
DRINKS HOTELS 39 40 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Spirits Cachaça Cachaça Sugar cane eau de vie
achaça is the most popular in the world. It takes lemon, was still water, from the fountains C and democratic alcoholic chopped in a glass with sugar (from and rivers. However, for the tribal beverage in Brazil. Produced and sugar cane). Then it is smashed feasts, they consumed primitive spread all over the country since with a small wood mortar. After liquors, made from fruits and roots, the 16th century, the lovers and that, chopped ice goes into the smashed with a big wood mortar by consumers of that spirit are among glass and cachaça is poured. The the women, who also chewed and all social classes in Brazil. It may cocktail is drunk immediately . spit back the paste, kept them in cost from around Euro 0,60 for infusion — corn, banana, manioc, a bottle of 600 ml, up to around It is curious to notice that the cashew, honey, palms, roots, and Euro 90 for the same volume small wood mortar used to make so on ( Luis da Câmara Cascudo, “ bottle, being in the last case the the Caipirinha today recalls the History of Alimentation in Brazil ” ). sophisticated and rare ( 10,000 same procedure used by the The origin of the name “cachaça” bottles produced per year) Anísio Brazilian Indians to prepare their is very old. Since at least the 15th Santiago — formerly named feasts beverages in ancient times. century the name was already used “Havana” for almost half a century, Neither the American Indians nor in Portugal and Spain (cachaza) to the name had recently to change the natives from Africa knew the mean a sort of a low quality wine. due to a trademark affair brought by distillation process until the 16th Havana Club Holding S.A. century, a process they learned The sugar cane cultivation, since from the Portuguese and Spanish, the 16th century, spread through who first colonized Africa and the oriental American coast, he true Caipirinha, the highly America. In primitive America, between the tropics of Capricorn T appreciated cocktail in Brazil sugar cane was also unknown. and Cancer, that means from the and abroad, must be made with It had its origins in Asia (India or coast of São Paulo in the South, to a good cachaça. Caipirinha was Polynesia) and was brought by the coastal Florida, up North, including elected the hottest drink of the Portuguese to the Madeira Island in Central America and the Caribbean century, by the magazine Style. It the 15th century. After that it spread Islands. Sugar was a sought after figures in the International Bartender to the Iberian colonies in America wealth, exported from the colonies Association list of cocktails and is during the 16th century. The usual to Europe. Slaves from Africa were among the 8 most drunk cocktails beverage of the Brazilian Indians intensely brought to America from
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DRINKS HOTELS 41 caused the Portuguese authorities industrial yeast. Fermentation takes to ban the cachaça in Brazil, but around 24 hours , time necessary only for short periods during the to “zero” the must, that means that 17th century. Anyway, despite the all the sugar had been converted fact that cachaça got better and into alcohol. Then the “sugar cane better, it kept its original name and wine” goes into the still (copper or got hundreds and hundreds of stainless steel, the later for industrial popular epithets ( among many : process) and is distilled. The head purinha, branquinha, pinga, mel, (cabeça), the first 10% of the liquid lisa, manguaça). that runs out of distillation is thrown away, for its toxic residues; and also Another world famous spirit from the tail (cauda), for its low level of the sugar cane is rum, which alcohol and impurities. The good made the regions of Caribbean part, the heart (coração), will then and Central America famous for its be poured into wood or stainless production. The main difference steel vats for ageing before bottling. among those two spirits is that The aging process may vary quite a while cachaça is distilled from lot, from a few months to many and fermented sugar cane juice many years. The type of wood may (garapa), rum is distilled from also differ, depending on the result sugar cane molasses (melaço, in the 16th until the 19th century that the producer wants to achieve. Portuguese, that originated the to work in the sugar plantations. Usually the barrels are made with English word), a sort of a heavy A very peculiar and important Brazilian woods, such as bálsamo, syrup, similar to honey, the part culture raised from the centuries of ipê, garapeira, jatobá, angelim, sugar cane cultivation in America, of the boiled juice that does not which was masterly described by crystallize ( the crystallized part is Gilberto Freire, a great writer from the “sugar”). Pernambuco (a prominent sugar To make a good cachaça, the cane center since the 16th century sugar cane must be pressed very until today), in his book “Casa soon, not more than 24 hours Grande and Senzala”. after the harvest. The juice is then In early times, cachaça was decanted and filtered. It is diluted the name given to a very low with good water to bring the sugar quality product, got from the down to around 15 brix, to allow foam formed when the sugar good fermentation. The juice of a cane juice was boiled to make very mature and fine sugar cane sugar. It was then used to feed may reach 24 brix. After that, yeast the animals. Afterwards, from the is added to the juice. It is very end of the 16th century onwards important to choose the yeast, it begun to be produced with a for it will give part of the flavor better procedure, in clay stills, and taste of cachaça. Usually, and afterwards, copper. The saccharomyces cerevisae, the procedure got achievements and yeast used in the beer making, is the spirit got better and better, added. However, the craft method reaching a point that posted a almost always uses smashed great challenge to the wine spirits corn, rice, fruit skins, barks and imported from Portugal. So, it other natural products, instead of
42 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Spirits Cachaça
jequitibá, umburana. Oak may also inland in the north of the Minas be used. Gerais estate. The precious Anísio Santiago comes from Salinas. It Almost always bottled cachaça sports a brilliant and vivid pale (mainly the industrial) is a pure yellow color, with light green tinge, white liquid, that gave it one of its complex and delicate bouquet, epithets, “branquinha” . With the velvety and round taste, well aging process and wood use, the structured body, with flavors and color may turn from a pale yellow taste of honey, minerals, herbal with light green tinge, to a bright and floral nuances, intense and golden, for the very old cachaças. refined. Aged in bálsamo wood, it As in other spirits, molasses was crafted to perfection through sometimes will be added into young decades by Mr. Anísio Santiago, cachaças to give it “color”... The an eccentric figure who did not best artisan cachaças will pass have telephone, did not like to be through copper alembics and wood visited and loved to drive his 1947 aging, will display low acidity and an Chevrolet, since he bought it brand alcohol content around 40° . new until he died, last year, at the age of 90. Another excellent cachaças from Salinas, among As it happens with wine, others: Canarinho, Saliboa, Artista, the terroir plays a very Seleta, Biquinha. important role... industrial ones. Almost all It is very easy to find and drink bars opened to the street and cachaça in Brazil, mainly the restaurants will have many brands to pour in the glass at any time of As the price range shows, the the day, for a few money. Hard to quality of cachaça begins with be found in the past, nowadays the industrial mass products and craft cachaça is being more and raises up to the refined best craft more available. It can be widely products, as well as the long aged bought or tasted in specialized spirits, both highly appreciated shops in Brazil big cities, gourmet among collectors and prime sections of supermarkets, consumers. restaurants, hotels, sophisticated bars and, of course, in the many As it happens with wine, the regions it is produced all over Brazil. terroir plays a very important role, shaping the different tastes and Guilherme Rodrigues personalities to the cachaças produced in different regions in Brazil, relying upon the diversity of climate, soil and sugar cane varieties suitable to every different region. Each producing region claims the very best qualities to its own cachaça. Anyway, a place that has consistently produced very high quality cachaças is Salinas,
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DRINKS HOTELS 43 Company index Page Old Champagne Antica 27 Domaine de Gournier 37 Mandarin Oriental Hotel Group 69 & 70 Bellavista 34 Domaine de l’Angueiroun 36 & 37 Mandarin Oriental, Tokyo 8 Benziger 27 Domaine de la Terre Rouge 34 Marchesi Antinori 34 Beringer 27 Domaine Jacques Prieur 34 Marimar Estate 29 at the table Billecart-Salmon 34 Domaine Weinbach 35 Martha’s Vineyard - Heitz 56 Boisset 16 Dominus 27 Mas du Soleilla 37 Bollinger 47 & 48 Drappier 34 Michael Mondavi Family 29 Brocard 64 Duckhorn 27 Miguel Torres 35 Bruno Paillard 34 Etude 27 Millennium Hilton Bangkok 69 Caymus 27 Farniente 27 Moët 47 Château Bon Pasteur 56 Four Seasons Hotel Buenos Aires 71 Opus One 29 Château Canon-La-Gaffelière 38 Four Seasons Hotel Denver 71 Penfolds 35 Château Cheval Blanc 14 Four Seasons Hotel Westlake Village 69 Perrier-Jouët 45 Château de Lastours 36 & 37 Four Seasons Resort Mauritius 72 Ravenswood 27 Château Figeac 56 Four Seasons Resort Sharm El Sheikh 68 Raymond 29 Château Guiraud 35 Four Seasons Resorts Lanai 70 Rezidor 72 Château Haut-Blanville 36 G.H. Mumm 14 Robert Mondavi 27 Château La Mondotte 38 Gaja 14 Roederer 48 & 64 Château Lascombes 15 Gérard Bertrand 36 & 37 Ruinart 48 & 52 Château Le Bouis 37 Guigal 14 Sacred Hill 17 Château Léoville-Poyferré 60 Heitz 28 & 56 Schlumberger 14 Château Lespault-Martillac 31 Hilton Moscow Leningradskaya 70 Shangri-La, Fidji 10 Château Palmer 34 Hilton Naples 70 Shangri-La, Hong Kong 68 Château Rayne-Vigneau 52 Hilton Pattaya Hotel, Thailand 6 Silvio Jermann 34 Château Rives-Blanques 36 Hilton Shangahi Hongqiao 12 & 68 Spotswoode 27 Château Saint-Estève 36 Hilton Short Hills 72 Stag’s Leap Wine Cellars 27 Château Saint-Maur 37 Hilton Waikoloa Village 69 Stags’ Leap Winery 27 Château St.Jean 28 Hilton Worldwide 70 Taittinger 48 Cidrerie du Minot 52 Jean-Louis Chave 34 Tasca d’Almerita 34 Clos des Lambrays 60 Joseph Phelps 27 Tenuta dell’Ornellaia 60 Cloudy Bay 14 Klein Constantia Estate 35 Tenuta di Donnafugata 35 Coppola 14 Krug 46 The Marquette, Minneapolis 69 Deloach 28 & 64 La Crema 27 Vega Sicilia 35 Deutz 34 Langham Hospitality Group 68 Veuve Clicquot 48 Diamond Creek 27 Lanson 47 Dom Pérignon 46 Le Grand Vin 35 Domaine Carneros 27 M. Chapoutier 37
44 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies Old Champagne at the table
Old Champagne reat old Champagne comes Ginto its own with food, and it’s the most luxurious match you can at the table make. Margaret Rand gets ageist. don’t remember where it was, or Ieven when, but I remember the wine. Perrier-Jouët Belle Epoque, of a vintage some 20 years or so earlier, being poured into my glass to accompany hot foie gras. The combination was first of all startling, then magical.
Champagne – old vintage Champagne, that is – with food breaks all the rules. It works because modern food has changed the rules; it needs wine as protean as itself, as able to cope with the broadest possible spectrum of flavours. Cumin, mango, coriander, nam pla? Champagne’s your wine. Pigeon? Saffron? Garlic? Bring it on. It’s the secondary and tertiary flavours of old Champagne that are the key. Youngish vintage Champagne can successfully match light European food of a classic bent, but when you get into the multifarious flavours that influence contemporary menus, you need more depth and complexity. Champagne is the most umami- friendly of wines, and the bubbles affect not only the texture (an often overlooked factor in matching food and wine) but also carry aroma: they help to explain why a wine that appears so light can, at the same time, be so intense. Classically, old vintage Champagne is paired with scallops, prawns, lobster, perhaps chicken; and looking at the food that some of Champagne’s top chefs de caves have enjoyed
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DRINKS HOTELS 45 mere fruit. Simple, young, fruit flavours seldom go well with complex food.
Old rosé is a different proposition again; and again, we’re talking about top vintages or de luxe cuvées that have weight, ripe Pinot Noir flavours and often some phenolic bitterness on the finish. With the complexity of with older vintages of their wines with greater breadth, but they, too, age, these work with food rather like recently, the deep, savoury flavours need time to develop complexity. old red Burgundies. Pigeon is a gift to of shellfish are still obvious winners, them; so is veal. as are the nutty tastes of Comté or Gruyère. But Matthieu Kauffman of Chefs can be more adventurous Bollinger, always a weighty wine, Age is the secret; age and than these straightforward pairings favours veal, as does Frédéric the notes of oxidation suggest. I remember a wonderful Rouzaud of Roederer. Rémi Krug has – the wininess, the saffron risotto with Dom Pérignon a penchant for Krug Grande Cuvée complexity, the breadth – 2003, and lobster with a curry sauce, with pig’s trotters. Wild mushrooms that come with 15 years with mango too, that was perfect are a recurring theme; and pigeon, or more of bottle age. with Dom Pérignon Oenoteque which goes so well with Pinot Noir, is 1978. What other flavours go with superb with old rosé. rosé? Black truffle, beetroot; earthy, Age is the secret; age and the Of course, different vintages develop smoky, black flavours. Older white notes of oxidation – the wininess, differently. Dom Pérignon Oenothèque Champagnes – and I’m thinking of the complexity, the breadth – that 1975, with its wonderful beeswax and Dom Pérignon Oenothèque 1969 – can come with 15 years or more of marmalade flavours, is a very different handle the salty flavours of nam pla. bottle age. Non-oxidative wines like wine to Dom Pérignon Oenothèque Sourcing old Champagnes is not Dom Pérignon, in particular, need 1969, which has a nose of tiramisu the hit-and-miss affair that it used this much time to emerge from the and a palate of truffles and savoury to be. They can be found on the tightness of youth; more oxidative mushrooms. But both have the rich secondary market, but they’re also styles, like Bollinger or Krug, start out tertiary flavours that go way beyond available straight from the producers’
46 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies Old Champagne at the table
cellars, in the form of Dom Pérignon for me the citrus is more important Oenoteque, Veuve Clicquot Cave than the salmon itself. It creates a Privée, Bollinger RD, Moët’s Grand duality, a tension between the sea Vintage Collection and Lanson’s and the earth.’ Extra Age Brut and Rosé; Lanson also plans releases of older vintages As the wine warms and opens still in the future. All these releases are more, a dish of mussels in a shellfish to satisfy the increasing demand for and saffron reduction appears. It’s extra-special wines, with extra bottle iodine-rich and umami-rich, and the age, but perfect provenance. But wine is now muscular and intense when it comes to matching with food enough to balance it perfectly. Then it’s worth remembering that these there is lamb cooked in three ways: wines, because they’re disgorged later tagine with almonds, grilled rib and than standard releases, retain their confit shoulder, the cooking juices youth longer. The standard release of infused with grappa. Says Richard, Dom Pérignon 1996 is considerably ‘I’m serving this slightly cooler than more perfumed and evolved than a red wine would be, but the dish the still-tight Oenothèque 1996. So than usual. It’s unique; an intriguing brings out the Pinot Noir flavours in the I asked Richard Geoffroy, chef de vintage to me. It’s hard to make out.’ wine. The link is the spice.’ The next cave of Dom Pérignon, how he would dish, fromage blanc with mango pulp resolve that particular problem. Not It’s also a vintage made of high vinegar, makes a match that Richard surprisingly, he wasn’t short of ideas. acidity, and many 1996s have not describes as ‘palate-cleansing. It lasted the course. But in DP, ‘this brings out the spine of the wine; it’s vintage offers more amplitude than more acidic, more trenchant. The any other… It was so powerful, and milkiness of the cheese brings out the Richard Geoffroy: in we managed, hopefully, to channel milkiness in the wine.’ search of harmony its power.’ Richard has proved his point. A single or Richard Geoffroy, matching DP 1996 is certainly tight and Champagne can be harmonious in F food with his wine is about quite cold when it’s first poured. At different ways with different dishes. exploring all the complexities of this point Richard matches it with All it takes is imagination – and an flavour, of balance, of bottle age, oysters, their salinity intensified with outstanding wine. of grape varieties, even of serving a granita of seawater; the salty notes temperature. Dom Pérignon, for him, is of the wine are brought into focus. a kaleidoscope in which each different ‘The cooler temperature of the wine dish can bring the same wine into a accentuates its minerality,’ says different harmonious focus. ‘I’m a great Richard. ‘It’s youthful, vibrant, with believer in harmony,’ says Richard. not a ripple of age. I defy you to find any oxidative notes in it.’ At a recent dinner he decided to serve a single vintage, 1996, in its A little later, when the wine has Oenothèque release. How can one warmed a little and started to open, single wine go with dishes from he matches it with confit salmon with oysters to lamb tagine, and all at the mandarin butter and iodised salt, same sitting? ‘It needs a wine with a orange breadcrumbs, licorice stick very broad spectrum of expressions. and a lightly peaty citrus sabayon. ‘It’s This one vintage has it even more so the citrus that makes the match work;
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DRINKS HOTELS 47 Food and wine harmonies Old Champagne at the table Food and old Champagne matches
Matthieu Kauffman, chef de cave, Champagne Bollinger: ‘With Grande Année 2002, Limousin suckling veal steak with truffles and girolle mushrooms, very thin potato chips. With Grande Année Rosé 2004, seabass cooked with shellfish, jus de langoustine, croustillant aux amandes. With RD 1997, dodine of chicken and foie gras with crème des cèpes; or, with the same wine, Matthieu Kauffman Vieux Comté cheese.’ chef de cave, Champagne Bollinger
Frédéric Paniotis, chef de cave, ‘At Le Bec Fin in Lyon: poached finesse…. A very athletic wine, very Champagne Ruinart: Bresse chicken breasts, roast light with lots of pure and discreet porcini with fresh bay, wild aromas of lemon, grapefruit and ‘I have had quite a few examples mushroom capuccino, with Dom butter. It was so fresh. It matched of wonderful pairings with older Ruinart 1993; perfectly with the delicate salt and vintages of Dom Ruinart. At iodine of the oysters.’ Citizen at the Mandarin Oriental, ‘At Restaurant Pic in Valence: Washington DC I had Maine lobster bar meunière, oignons doux des boudin with sunchoke purée, Cévennes confits, coulant de Dominique Demarville, chef de poached York apple and creamy caramel au noix de pays, vin jaune, cave, Champagne Veuve Clicquot: Maine lobster broth, with Dom with Dom Ruinart 1988.’ Ruinart 1990; and also poussin with ‘If I must choose one match, it must be sautéed Moulard duck foie gras, lobster with Cave Privée Rosé 1989.’ carrot bread pudding and sauce Frédéric Rouzaud, managing director, épice with Dom Ruinart Rosé 1986; Champagne Roederer: And, taken from a menu devised this autumn by the Ledbury in London ‘Scallops with Cristal 1988. It’s ‘At Chanterelle in New York: potato- for Pol Roger Blanc de Blancs: wrapped wild striped bass with sorrel- a great vintage, and I love it! spinach coulis with Dom Ruinart 1993; Otherwise, these wines are also Roast scallops with sweetcorn and great with lobsters and some lemongrass with Pol Roger Blanc veal, as well as cheese like chèvre de Blancs 2002 and 1988; or St-Nectaire.’ Fillet of turbot with cèpes, chestnuts and sherry with Pol Roger Blanc de Blancs 1990 and 1988; Clovis Taittinger, export director, Champagne Taittinger: Millefeuille of mango with vanilla ‘I would take a Comtes de cream and kaffir lime ice cream Champagne Blanc de Blancs with Pol Roger Blanc de Blancs 1999 with oysters. Comtes 1999 2002 and 1986. was a masterpiece of elegance, Margaret Rand
Frédéric Paniotis, chef de cave, Champagne Ruinart 48 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and old Champagne matches
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DRINKS HOTELS 49 Ingredients for 10 servings 140 g caster sugar 150 g caster sugar Vanilla panna cotta 500 ml water 150 g icing sugar 500 g cream 4 lemon grass stems 70 g caster sugar Sweet shortcrust pastry 2 sheets of gelatine Puffed potatoes 120 g butter 2 vanilla pods 4 Agria potatoes 76 g icing sugar 1 litre oil for deep frying 24 g ground almonds Apple cubes 200 g caster sugar 1 g Guérande sea salt 500 g finely diced Granny Cinnamon powder 45 g eggs Smiths (5 apples) 200 g general purpose flour 500 g finely diced Golden Deli- Green apple jelly cious (5 apples) 500 ml apple juice Manzana green apple sorbet 25 g ascorbic acid 25 g Manzana apple liqueur 850 ml water 2 ½ vanilla pods 5 sheets of gelatine 450 g caster sugar Zest of one lemon 225 g atomized glucose Granny Smith - lemon grass coulis 8 g stabilizer 6 green apples Meringue pieces 1 litre Granny Smith apple juice 150 g egg white 65 g Manzana apple liqueur
50 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Granny Smith apples in vanilla jelly, puffed potatoes rolled in sugar by Yannick Alléno
Preparation: 1 ½ hours Vanilla panna cotta Green apple jelly Boil one third of the cream with the sugar and the Soak the gelatine, squeeze it out and then melt it in scraped vanilla pods. Incorporate the soaked and a little of the apple juice. Incorporate the rest of the squeezed out gelatine and then the rest of the ingredients. Pour 550 g of the apple jelly onto the cream. Pour 1.4 kg of this mixture into a 40 x 60 cm sheet of vanilla panna cotta and diced apple. Set in frame (lined with cling film to prevent leaks). Leave to the fridge and then place in the freezer. set in the refrigerator. Meringue pieces Apple cubes Gradually whip the whites with the caster sugar Cook the diced Golden Delicious in a vacuum pack and then incorporate the icing sugar with a spatula. with the scraped vanilla and a little ascorbic acid. Spread a thickness of about one centimetre on Leave to cool and then mix with the diced Granny several baking sheets, puff up in the oven at 130°C Smith. Sprinkle one kilo of the diced apple onto the for twenty minutes and then dry out the meringue at sheet of vanilla panna cotta. 90°C. When dry, cut into small irregular pieces.
Granny Smith - lemon grass coulis Sweet shortcrust pastry Core the apples and cut them into quarters; cook Rub the icing sugar, ground almonds, salt and flour them with the sugar, water and lemon grass cut into into the butter and then incorporate the eggs. Chill, small sections. Blend in a food processor and then roll out thinly and cut out 8 cm diameter discs and press through a fine sieve. use the cutter to make half moons that can then be cut in half to obtain an apple stalk shape. Cook at 160°C. Puffed potatoes Cut the potatoes into thin slices about 5 mm thick. Use a round cutter to make 4 cm diameter discs Manzana green apple sorbet and place them in some absorbent kitchen paper for Make a syrup with the water, caster sugar, atomized at least one hour. Make puffed potatoes by cooking glucose and stabilizer. Add the Granny Smith the slices in oil at 140°C and then at 180°C. Roll in juice and then the Manzana. Put in an ice-cream the sugar mixed with the cinnamon. machine.
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DRINKS HOTELS 51 To accompany these Granny Smith apples in vanilla jelly, puffed potatoes rolled in sugar, Jacques Orhon suggests...
ith undeniable class, R de overs of sweet wine should not riginal pairing between this W Ruinart will harmoniously L hesitate to enjoy a sauternes. O dessert and sparkling ice accompany a light dessert thanks The subsoil of Château Rayne cider from Domaine du Minot, to the marked presence in the Vigneau, sandy gravel on a clay crafted in the cold of Quebec blend of chardonnay (40%), a base, contributes to the production by Joëlle and Robert Demoy. varietal that brings an aerial quality. of a great wine. The vines, with Surprising and complex fragrances In this champagne, the pinot noir an average age of 30 years, of ripe apples and candied fruit, (55%) offers fruitiness, with sufficient are a combination of sémillon elegant smoothness and fine acidity to match the distinctive (74%), bringing smoothness, bubbles will make this match a flavours of the Granny apple. and sauvignon (24%), bringing moment that is lively and unctuous, freshness, along with a touch of charming and flavourful, spirited muscadelle. and sweet.
In this column, each dish is paired with three wines of different origins and compositions, so as to offer the broadest possible scope of matches.
52 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Yannick Alléno Bocuse d’argent 1999 - 3* and 2* Michelin
Born on December 16th 1968
aving trained at the Royal 2003 and was awarded three stars. his imagination to create dishes H Monceau and chez Drouant, He is also a keen competitor, since that make gourmets’ mouths water. Yannick Alléno’s skills are the result it allows him to surpass himself He readily describes his cuisine as of the purest Parisian culinary and set his sights even higher. “lively and perhaps a little sensual”, tradition and he has a penchant for Before climbing the podium of he is taking it towards ever higher sophisticated cuisine with classical the Bocuse d’Or in 1999, he had summits, winning a second star French roots to which he gives a already won 1st prize of the Paul for the Cheval Blanc Restaurant at zest of youth. After working at the Louis Messonnier competition, Courchevel. Scribe, where he earned a second 1st prize of the Auguste Escoffier star from the Michelin Guide, he competition, etc. However, Yannick accepted to manage the kitchens Alléno above all loves his profession of the famous Hôtel Meurice in and has always given free rein to
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DRINKS HOTELS 53 54 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Belle de Boskoop apples with black truffles and duck foie gras by Patrik Jaros
Preparation: 45 minutes
Peel the apples and remove the seeds using a corer.
Cut the apples and the peeled truffles into 2 mm thick slices.
Place a slice of truffle between each slice of apple. Tie with kitchen string so that the apples do not disintegrate as they cook.
Place them in a small buttered copper saucepan, season with salt, the pinch of icing sugar and nutmeg.
Cook in a moderate oven (180°C). Moisten regularly with the melted butter making sure that the slices of apple and truffle keep their original shape. The apples and truffles are cooked when the liquid that forms with the butter has a syrupy consistency.
Serve the apples drizzled with their cooking juices accompanied by a slice of duck foie gras.
Ingredients for 4 servings 4 medium sized Belle de Boskoop apples 4 black truffles weighing 50 g 40 g butter 1 pinch of icing sugar Salt Freshly grated nutmeg 4 generous slices of duck foie gras
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DRINKS HOTELS 55 To accompany these Belle de Boskoop apples with black truffles and duck foie gras, Jacques Orhon suggests...
hanks to its smooth texture ith 80% merlot grown on he Martha’s Vineyard T supported by ripe and silky W seven hectares, Château T Cabernet sauvignon from merlot tannins, representing 35% Bon Pasteur in Pomerol is owned Heitz in the Napa valley already of the blend, this Château Figeac, by reputed oenologist Michel has a well-deserved reputation. It Saint-Émilion premier grand Rolland. In this wine, you find is true that with this wine, the glass cru classé brilliantly accompanies everything he loves to express in a offers the quintessence of a varietal these fine Dutch apples, cooked promising terroir: Volume, balance, that can achieve greatness. After with slices of the famous black finesse and length in a full-bodied five to eight years of cellaring, the diamond, with unforgettable wine with enticing aromas of colour is still incredible, the tannins flavours. Provided that, of course, tobacco and sweet and sensual almost caressing, and the bouquet you wait a good ten years to enjoy spices. A blend of textures with the of spices, cloves and roasted the wine! fullness of merlot, and of flavours aromas will blend pleasantly with thanks to the truffles! the fragrances of the recipe.
56 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Patrik Jaros Bocuse de bronze 1995
Born on March 18th 1967
e started his career as a chef skills, although he finds working for sale solutions for the food industry. H like many others, working publishing and industry particularly In 2009, he organised the first in a large number of restaurants, fulfilling. Via his company FOOD German selections for the Bocuse including the Aubergine, Munich’s LOOK, he participates in writing a d’Or. The gamble paid off with great star ranking eating place, where he large number of books on subjects success and gave him the desire to was chef from 1993 to 1995. There as varied as the “Oktoberfest” (by try his hand again. is no doubting Patrik Jaros’s love Taschen) and the recently published of cuisine, but restaurants are not Trufflebook with a foreword by Paul the only places where he likes to Bocuse (Feierabend Publishing), as practise his art! Competitions such well as many other cooking books. as the 1995 Bocuse d’Or give him He also designs and develops the opportunity to demonstrate his new recipes, products and point of
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DRINKS HOTELS 57 Ingredients for 4 servings 1 kg lamb bones Carrot purée 4 lamb tenderloins with the fat ½ onion 2-3 carrots (150 g each) ½ clove of garlic Salt 2-3 thinly sliced cloves of garlic 1 carrot 2 tablespoons butter 2-3 tablespoons finely chopped ½ stick of celery parsley 1 tablespoon tomato concentrate Vegetables Dash of olive oil 3-4 sprigs of fresh thyme 10 new potatoes Salt and pepper 3 bay leaves 1 kohlrabi - 1 swede 2 tablespoons butter 2 carrots Stock/sauce 1 tablespoon lemon juice A little spring cabbage 2 tablespoons colza oil Salt and pepper Thinly sliced parsley Fresh thyme
58 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
A simple but delicious way to serve free-range Icelandic lamb tenderloin by Hákon Már Örvarsson
Preparation: 1 ½ hours Stock/sauce Preheat the oven to 175°C and prepare a saucepan big enough to hold the bones and the vegetables.
Roast the bones in the oven for 30-40 minutes until they are well-browned. Sauté the vegetables in the saucepan for a few minutes, add the tomato concentrate and stir thoroughly. Add the bones and add water to cover. Add the herbs and simmer gently for about half an hour. Skim as required. Turn off the heat and leave to rest covered for one hour. Pass through a fine sieve. Reduce the resulting lamb jus over medium heat until it begins to thicken. Sieve and add the lemon juice. Whisk in the cold butter. Season with salt and pepper. Keep warm with a sprig of fresh thyme until service.
Lamb tenderloin Trim the tenderloins and make slashes in the fat with a knife. Mix the olive oil, garlic and parsley and spread over the meat. Season with salt and pepper. Sauté in a frying pan and then cook in the oven at 100°C for about 15 minutes (depending on the thickness of the meat) to reach an internal temperature of 58°C. Allow to rest on a board for ten minutes before serving.
Carrot purée Peel and thinly slice the carrots. Boil in salted water. Blend with the butter and a very small quantity of water. The purée should be slightly runny and creamy. Salt to taste.
Vegetables Peel the vegetables. Cut into cubes of equal sizes. Blanch the vegetables for a few minutes in salted water until they are tender (about five minutes). Drain, add the butter and parsley and gently mix. Everything is ready to serve.
Chef’s comment The lamb in Iceland is fantastic. It is free range and grazes on wild grasses and moss. It has a delicate texture and flavour. I take care to cook the meat until it is just pink; I like to serve it with a good sauce made just before with the bones. Fresh root vegetables are an excellent accompaniment. They allow the natural flavour to express itself. Enjoy!
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DRINKS HOTELS 59 To accompany this simple but delicious way to serve free-range Icelandic lamb tenderloin, Jacques Orhon suggests...
ery successful colour match mong the Côte de Nuits n Tuscany, Tenuta dell’Ornellaia V between the lamb fillet and A grands crus, the eight I crafts some of the finest wines Château Léoville Poyferré, one hectares that make up Clos the region has to offer, including of the eleven classified growths of des Lambrays benefit from an Bolgheri Serre Nuove, a Saint-Julien, an appellation located exceptional environment. The Bordeaux-style blend dominated by between Pauillac and Margaux. The geological features of the estate are merlot. With its deep intense colour significant proportion of cabernet conducive to finesse and strength, and nose of black fruit aromas, the sauvignon (65%) is conducive breeding and distinction. With its flavours of the wine give pride of to very present yet well-rounded bouquet of black fruit offered by the place to spices. The tannins are tannins, while the merlot (25%), petit pinot noir, its tannic structure and its both tight and silky and marry well verdot and a hint of cabernet franc elegance, this great wine will bring with the tenderness of the lamb. offer flesh and fruit that round off out the best of the lamb fillet. This full-bodied wine offers a great the whole. deal of charm and finesse.
60 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Hákon Már Örvarsson Bocuse de bronze 2001
Born on January 31st 1973
is ascension to the third step to find a better place in which to dish he may be concocting. This H of the podium of the Bocuse train. He went back there after same intuition caused him to take d’Or came as a surprise to some! winning the Bocuse de bronze to a break to return to his origins. How could this windswept island work as head chef until December He decided to promote the fish of at the northern tip of Europe, in the 2002. He then returned to his roots his country around the world and middle of the Atlantic, produce such and worked as executive chef at spend several months in the wild in excellent chefs? That’s forgetting the Nordica Hotel. He imposed a kind of restaurant-shack where he that Hákon Már Örvarsson, a chef a personal style on the cuisine welcomes fishermen from all over fuelled by passion for his trade and served at the Vox restaurant, based the world to discover the rivers of trained at the Iceland Hotel School, on Icelandic products with a few Iceland. This is where he extends comes from a country where European influences and a dash of his creativity to the very limit in people like to get the best out of Asia. His intuition reigns whatever direct contact with the environment. simple top-quality raw materials. He began his career at the top at the Holt Hotel in Reykjavik, part of the Relais & Châteaux chain, before leaving to train for the Bocuse d’Or with Lea Linster; it is difficult
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DRINKS HOTELS 61 62 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Alaskan Red King Crab riviera of mango and red Onion by Michel Roth
Preparation: 40 minutes Cut the shells of the claws lengthwise with scissors, remove the meat, slice and brush with a little olive oil. Mango coulis Press the oranges, reduce the juice until it becomes syrupy, add a dash of olive oil and one quarter of a mango that has been puréed. Riviera Finely dice the rest of the mango and the cucumber, finely chop the onion. Mix together, season with salt, pepper, olive oil and the chopped chives, and then add the flesh of the passion fruit. Make little roll-ups of this riviera mixture in the strips of mango (three per person). Keep chilled. Assembly and presentation Arrange the crab and the Riviera on the plates and pour on some of the mango coulis. Decorate with the dried orange powder, olive oil, kumquat slices, bitter salad leaves, dill and chives. Season with salt and pepper.
Ingredients for 4 servings Riviera Garnish 4 Alaska Red King Crab claws 1 mango cut into strips Dried orange powder (weighing 180 g each) cooked ¾ of a ripe mango Olive oil in court bouillon - Extra virgin 1 red onion Rounds of dried kumquat olive oil 1 tablespoon chopped chives Bitter salad leaves 1 passion fruit Dill Mango coulis Chives ¼ of a ripe mango Salt and pepper Dash of olive oil 2 oranges
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DRINKS HOTELS 63 To accompany this Alaskan Red King Crab riviera of mango and red onion, Jacques Orhon suggests...
traditional and very successful ith an owner who is also hose eager to open a bottle A match with the Chablis W well settled in Burgundy T of champagne as an aperitif Premier Cru Fourchaume crafted (JC Boisset), DeLoach Vineyards, can enjoy the Brut Premier from by Brocard, well-known in the a reputed winery of the Sonoma the famed house of Roederer. It Burgundy landscape. This 100% region of California, crafts will then work wonders with the Chardonnay Premier Cru, one chardonnay wines that are both full- crab. The champagne boasts grace of the most sought-after in the bodied and finely sculpted. Estate, and elegance, partly due to the region, offers mineral touches and from the Russian River Valley AVA, chardonnay (40%), as well as good fine acidity, but also, thanks to its offers fruit, flesh and crispness vinosity lent by the pinot noir (40%). richer terroir, power, breeding and along with delicate aromas of exotic The pinot meunier offers fruit and fullness, in particular if you opt for a fruit reminiscent of ripe mango fullness to this great wine, crafted wine cellared for five to eight years. flavours, present in the recipe. from an astute blend of six vintages.
64 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Food and wine harmonies
Michel Roth Bocuse d’or 1991 - 2* Michelin
Born on November 7th 1959
ichel Roth is now a symbol joined the Ritz in 1981, under the one cannot but be impressed by M of the best French culinary management of Guy Legay, and his long list of competitions won tradition, embodying the obstination stayed 19 years, going through over the years: Prix Taittinger, Prix and perfectionism of a chef who the ranks to the top. After a spell Escoffier etc., and above all the chose his trade to “make others at Ledoyen, the Ritz asked him award of Meilleur Ouvrier de France happy”. From the Moselle, he to take over the management of in 1991. 2009 (the year of his 50th started his apprenticeship at the its kitchens in 2001, an offer he birthday) has been a marvelous Auberge de la Charrue d’Or at couldn’t refuse. Michel Roth is able year for him: in January, he was Sarguemines before continuing to travel the world in the company elected as Chairman of the Bocuse his route to the best cuisines; of other prestigious chefs. He d’Or Winners’ Academy and in the Crocodile, the Auberge represents a refined, creative, tasty March, he was granted a 2nd star de L’ill, Ledoyen, etc. He then and colorful French cuisine. Lastly, by the Michelin Guide.
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DRINKS HOTELS 65 The Water List
2O is the only chemical widespread substance on the “poor relation” of wine and why H formula that everyone planet, it is also the matrix for do restaurants not give it due knows. And that’s how it should every form of life. Why then importance and the right degree be: water is not only the most is water often considered the of attention?
66 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Drinks & Co The water list
It seems that many people would The selection of water types to be the pH, the various salts present and agree with the noted Italian chef who placed on the water list, therefore, the taste that each of these gives to claimed that water does not interfere would include two types of still water, the water, the biological effects and with the taste of food and has neither two sparkling and two naturally therapeutic actions of the water, the a character nor sensory dimension of sparkling. For each category, one serving temperature and its possible its own. This, however, is absolutely should be multi-mineral (from 50 to 500 combinations with food. Some of this untrue. In actual fact, each type of mg/litre of salts) and the other medium- information may be easily gleaned water has a different percentage and mineral (500 to 1,500 mg/litre of salts). from the label, other elements require composition of mineral salts and some If they wish, restaurants may also add that the information leaflets be studied. restaurants are already a seventh water type: for those who do The remaining information may only be offering a list of mineral waters, not have kidney problems, there may obtained by carrying out careful and recommending the right combination be the possibility to order a still water frequent tasting of the same types of with the various dishes served, so that is strongly mineralised (over 1,500 water, but provided by different brands that the sensory characteristics of the mg/litre of salts). and coming from different points of origin. two elements consumed complement The water list should show the brand each other, creating pleasurable and name, the area of origin of the product, The study of mineral waters can be balanced sensations. the quantity of mineral salts it contains just as passionate as that of its “rival”: But if some restaurants are already and a brief description of the relevant wine. And as the level of knowledge offering their clients a list of mineral organoleptic (sensory) characteristics. increases, it is possible to enrich and vary the water list in keeping with the waters, how should this list be drawn Example: seasons and the various menus. up? The drawing up of the water list is the The number of types of water on the first step in properly reintroducing this One final measure that may be taken to list should, for now, be limited to a often-overlooked substance, but is not promote the “intelligent” consumption maximum of six. There is no point sufficient in and of itself. The staff of the of mineral water is to show, on the presenting clients with a long and restaurant, particularly those waiting menu of a banquet or a tasting, not complicated selection of water, which table, must be familiar with all the types only the wines proposed, but also the would only have an off-putting effect; of water proposed and not just read types of mineral water served and the in any event, clients would most likely the information shown on the list. sequence in which they will be served. not be able to select the most suitable What kind of information do the waiters drink for their meal. need to know, besides what is shown Through these small measures it is When asked the question “which on the list, in order to assist the client possible to begin slowly to educate water would you prefer?”, most clients in a professional manner in choosing clients in recognising and rediscovering for now are only capable of answering: from the types of water served in the the importance of water – as a still or sparkling; at most, some clients restaurant? fundamental substance on every menu and an integral part of good dining. may request a low-sodium product. They should know the quantity of The public must therefore be educated carbon dioxide contained by the water, Claudia Moriondo slowly and gently, and, as was the case with wine, it is necessary to proceed one step at a time. At the Ritz Carlton in New York, for example, customers can choose from among six brand-name products, but, by providing advance notice of a couple of days, it is possible to choose from about eighty different trademarks.
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DRINKS HOTELS 67 On the move Island Shangri-La, Hong Kong recently appointed Claude Guerin as Chef Patissier at Michelin- starred Restaurant Pétrus. Claude Guerin’s career as a chef patissier began in October 2002, when she was appointed Pastry Commis at a bakery shop owned by Mr. Eric Sabouret in Bordeaux, France. In September 2003, Claude moved to Paris, France to join the Michelin three-star Restaurant Adrian Messerli Appointed Director Ledoyen as Demi Chef de Partie Langham Hospitality Group of Food and Beverage at Four under the guidance of Executive has appointed Teresa Poon as Seasons Resort Sharm El Sheikh, Pastry Chef Nicolas Gras. Two years the Regional Quality Manager Egypt. later, she moved to the Michelin two- (International). Describing his new appointment, star 114 Faubourg restaurant at Hotel In her new capacity, Teresa will be Messerli says: «My new mission’s Le Bristol, where Executive Pastry instrumental in developing the group’s goal is to continue the development Chef Gilles Marchal encouraged her Quality League Management further of the food and beverage division to embrace sweet and savoury in for the group’s hotels in the U.S., UK for the Resort, and I am very excited her techniques. In February 2006, and the Pacific. She will establish about my new role where I will use Claude took up the position of quality management systems, all my previous experience and Executive Pastry Chef at the Michelin facilitate process improvement and knowledge to the full advantage of one-star Le Restaurant de l’Hôtel, develop performance measuring Four Seasons brand.” and she subsequently seized the system. Teresa will also be opportunity to become Executive responsible for streamlining the Pastry Sous Chef to Ms. Camille mystery shopping programme. Lesecq at the Michelin three-star Hilton Shanghai Hongqiao Teresa came from strong five-star Restaurant Le Meurice, the fine dining Appoints Jan Jansen As Director hospitality background with rich establishment at Hotel Le Meurice. Of Business Development hotel pre-opening and sales and Prior to joining Restaurant Pétrus, Jan is a cum laude graduate of the Hotel marketing experiences in Hong Claude was the Pastry Chef at the Management School Leeuwarden in Kong in the past 25 years. Teresa Michelin one-star Gordon Ramsay the Netherlands, where he attained a joined Langham Place, Mongkok, in Conrad Tokyo, a restaurant she Bachelor degree in Hotel Management Hong Kong during pre-opening joined in August 2011. in 2002. He gained a Master of period in 2003 and had advanced Science cum laude in Business with the hotel to the position of Administration from Rotterdam School Hotel Manager before promoting to of Management, Erasmus University the current role with the company. in 2007. Jan is fluent in Dutch, English and German and he likes cooking, travelling, tennis and skiing.
68 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities On the move
Mandarin Oriental Hotel Group and The Waldorf Towers in New has announced the appointment York. of Donald Bowman as General Temperly holds a Bachelor’s Degree Manager of Mandarin Oriental, in Hotel/Hospitality and Tourism San Francisco. Management from the University of Mr. Bowman first joined Mandarin Wisconsin - Stout. Oriental in 1997 and has held a variety of hotel management positions within the Group, including Hilton Waikoloa Village Announces at Elbow Beach, Bermuda; Jon McFarland As New Executive Mandarin Oriental, San Francisco; Assistant Manager and the former Kahala Mandarin Joining the Waikoloa team from Brent Duncan Appointed Director of Oriental, Hawaii. Mr. Bowman was Louisville, Kentucky, McFarland was Catering and Conference Services at also instrumental in the successful previously the general manager for Four Seasons Hotel Westlake Village, launch and positioning of Mandarin The Seelbach Hilton Louisville. With California. Oriental, Las Vegas as Hotel more than 25 years of service in the In his new position, Duncan oversees Manager from 2008 to 2011. He left hotel business, McFarland’s award- a team of eight to provide seamless the Group in 2011 to take up the winning hospitality experience is service and a creative approach for role of General Manager opening extensive within the Hilton Brand, corporate group meetings, executive Ian Schrager’s new hotel, PUBLIC where he has held positions as retreats, weddings, galas, fundraisers Chicago, before moving back to general manager, rooms division and other private events taking place California for his most recent role manager and front office manager in the more than 120,000 square as General Manager of Carmel feet (11,150 square metres) of indoor Valley Ranch in Carmel, California. and outdoor function space at the Hotel. Todd F. Temperly Appointed Duncan is a graduate of the hotel General Manager Of The administration program at University Marquette, Minneapolis of Nevada at Las Vegas. Temperly most recently served as the hotel manager of The Palmer Millennium Hilton Bangkok House, a Hilton Hotel in Chicago, a Welcomes Denis Richter As Hotel position he held since 2009. Manager Earlier in his career, Temperly held Before joining Millennium Hilton other management positions at Bangkok, Richter worked extensively Hilton Chicago including, director of around the world, gaining experience housekeeping services, assistant Sarah Thompson Appointed New in Europe, Asia, the Middle East, the director of human resources, and Pastry Chef at Four Seasons Hotel Caribbean and Japan. He joined assistant director of housekeeping Miami. Hilton Hotels & Resorts in 2010, services. However, before returning Originally from California, she attended as director of operations at Hilton to Hilton Chicago he served as the culinary school in Orange County and Fukuoka Sea Hawk. executive director of housekeeping at the legendary The Waldorf=Astoria began working as a cake decorator,
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DRINKS HOTELS 69 always ready for the next challenge. management for the 538-room resort. After honing her skills at school and Prior, Haley was director of revenue cake decorating, Thompson then began management with Westward Look a five year stint with Ritz Carlton, working Resort in Tucson, Arizona and Lake at the Marina Del Ray and Lake Tahoe Arrowhead Resort, in Lake Arrowhead, properties in California before moving California. across the United States to the Key Biscayne property in Florida. After that, Thompson switched gears and began Hilton Naples Appoints Niccole teaching at the Notter School of Pastry Neebling As Director Of Sales, Arts. Catering & Marketing Neebling joined the Hilton Naples in 2008 and was responsible for Hilton Worldwide Appoints Leroy Mandarin Oriental Hotel Group has managing the group meetings market Browne As General Manager Of announced the appointments of in Florida, Pennsylvania and the Hilton Trinidad & Conference Centre Cliff Atkinson as General Manager Southeastern United States. Most of Mandarin Oriental, Las Vegas and Browne, a Barbados native, has recently she was responsible for Adriaan Radder as General Manager been acting as interim general building and maintaining association of Mandarin Oriental, Washington DC. manager at Hilton Trinidad & and corporate group meeting Both appointments will commence in Conference Centre since August relationships, executing all online, mid-September 2012. 2012. He joined Hilton Worldwide digital, social and traditional marketing, in 2007 when he took on his most and the hotel’s public relations efforts. recent previous role as director of Konstantin Goriainov Named Prior to Hilton Naples, Neebling operations at the 350-room Hilton worked with the Naples, Marco Island, General Manager Of Hilton Moscow Barbados Resort. Leningradskaya and Everglades Convention & Visitors Browne holds a human resources Bureau with a focus on their sales and Most recently, Konstantin Goriainov management diploma from marketing efforts. Neebling has served held the position of general manager Barbados Institute of Management on various Boards including the Florida at two Moscow Holiday Inn hotels, and Productivity, and is currently Society of Association Executives, totaling more than 600 guest rooms. enrolled in the company’s internal Young Professionals of Naples and Commenting his new appointment general manager program to Toastmasters Communique of Collier Konstantin said: «Hilton Moscow promote career growth. County. She is an active member of Leningradskaya has been already the American Marketing Association holding leading positions for several and the Florida Public Relations years in the Moscow hospitality Darren Haley Joins Four Seasons Association. Neebling received market. Our aim now is to keep up Resorts Lanai as Director of a Bachelor of Science degree in the famous international image of Revenue Management. Finance and Accounting from Indiana Hilton Hotels & Resorts; develop In his new role, Haley will oversee the University of Pennsylvania. its corporate and tour and travel reservations department of Manele databases; provide our guests with Bay and The Lodge at Koele to more variety of high class services.» strategically lead the team in revenue- generating practices. Haley, originally from Arizona, joins Four Seasons from The Fairmont Orchid on the Big Island of Hawaii, where he served as director of revenue
70 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities On the move
manage the day-to-day operations of the sharing his knowledge in wines, 598-guest room Hilton Fort Lauderdale beers and spirits. Sebastian has also Marina as well as coordinate hotel participated in several competitions operations between five management as taster and gastronomic properties in the area, which include consultant. He also holds a degree Hilton Fort Lauderdale Marina; Hilton in psychology from the University of Fort Lauderdale Beach Resort; Buenos Aires, where he still teaches GALLERYone, a DoubleTree Suites today, and some of his hobbies are by Hilton; Bahia Mar Fort Lauderdale swimming and reading. Beach, a DoubleTree by Hilton and Embassy Suites Fort Lauderdale. Speidel began his career in 1987 at the Somerset Marriott as an intern, Thierry Kennel, General Manager before he was promoted to assistant of Four Seasons Hotel Denver, housekeeper at the Marriott Marquis in Promoted to Regional Vice President. New York City. In 1991, Speidel started Thierry Kennel, general manager his journey south as director of front of Four Seasons Hotel Denver, has office and services at the Marriott at received a promotion to Regional Sawgrass before his first tour of duty Vice President, effective October 22, at the Casa Marina and The Reach in 2012. Kennel will continue to serve as 1993 as resident manager, a position he General Manager of Four Seasons held until 1995. From 1996 to 2003, he Hotel Denver, while assuming worked for Interstate Hotels Corporate additional responsibilities as a where he held key management positions in Rhode Island, Hawaii, Regional Vice President for three Hilton Worldwide Names John additional Four Seasons properties. Pittsburgh and Miami before beginning his area director post at Casa Marina Rogers Global Head, Embassy Born in Strasbourg, France, Kennel and The Reach in 2003. Suites Hotels is a true world traveller, having lived John Rogers has joined Embassy in Libya, Congo, Algiers, Canada, Suites as global head of the all-suite, Kenya, France, Germany and Four Seasons Hotel Buenos Aires upper upscale, full-service brand. Switzerland. He graduated from Introduces Sebastian Maggi, New In this position, Rogers will oversee the prestigious Ecole Les Roches Sommelier and Beverage Manager all aspects of brand management in Switzerland and began his Four in Advance of New Restaurant and including global development, Seasons career in 1988, as a Food Bar Openings This Fall. brand performance support, brand & Beverage trainee in Houston. Since Sebastian has a vast experience marketing and PR, brand sales, then, he has transferred to various in the world of wine and cocktails. revenue management and franchise management positions in Toronto, Graduated as sommelier in EAS owner relations. Rogers will be Vancouver, Jakarta, Maldives, Nevis, (Argentine School of Sommeliers), based at Hilton Worldwide’s global Boston and St. Louis. his first steps were as a teacher in headquarters in McLean, VA. this same school and also at CAVE Kevin Speidel Named Area (Argentine Center Wine and Spirits). Managing Director For Hilton He worked as sommelier, bar and Worldwide Hotels & Resorts In Fort restaurant manager in Sucre and Lauderdale, Florida L’Abeille, and also collaborated with In his new position, Speidel will directly several magazines and TV shows
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DRINKS HOTELS 71 Pablo Torres Named General Manager Of Hilton Short Hills Torres succeeds Peter Webster, who was recently promoted to general manager, Hilton Petaling Jaya in Kuala Lumpur, Malaysia. He will report directly to Ted Ratcliff, senior vice president, operations, eastern North America, Hilton Worldwide. Pablo attended Hocking College in Nelsonville, Ohio and holds an associate degree in Hotel and Restaurant Management. He also attended Cornell University’s hospitality training programs receiving Thierry Papillier Appointed New Rezidor appoints Wolfgang M. several certifications as well. Executive Chef at Four Seasons Neumann as President & CEO,, Resort Mauritius at Anahita. effective January 1, 2013. Neil Poisson Named Executive In his new role as Executive Chef at Neumann currently serves as Assistant Manager Of Hilton Four Seasons Resort Mauritius at Rezidor’s Executive Vice President Hawaiian Village Waikiki Beach Anahita, Papillier will oversee all food & Chief Operating Officer. He Resort and beverage operations, including succeeds Kurt Ritter, President & the four restaurants at the Resort: He will oversee the operations of Chief Executive Officer since 1989, Acqupazza, Bambou, Beau Champ the company’s largest hotel, which who is retiring at the end of the year. and Le Club, as well as the Resort’s encompasses 22 beachfront acres Wolfgang M. Neumann (50) was In Villa Dining offering and lounge and 2,860 guest rooms. born in Austria. He was educated menu at O Bar. at the Institute of Hotel and Tourism Poisson has more than 25 years of Originating from Brittany, Papillier has Management in Klessheim, Austria; hotel industry experience and has extensive experience of working in and attended Senior Executive been affiliated with Hilton Hotels numerous hotels and restaurants, having Management Courses at INSEAD since 1987, most recently serving been a key member of the kitchen team Management School in France as resident manager of Hilton San in five one- and two-Michelin starred and Cornell University, Ithaca, N.Y. Francisco Union Square. Prior to restaurants across France between He spent more than 20 years with that, he was general manager at 2001 and 2007. Hilton Hotels & Resorts and held Hilton Ontario Airport; Doubletree various operational and corporate Hotel & Executive Meeting Center positions including: President, in Berkeley; Hilton San Diego United Kingdom and Ireland, and Airport-Harbor Island and Illinois President, Europe and Africa. Prior Beach Resort & Conference to joining Rezidor, Neumann served Center. Poisson also was director of as the Chief Executive Officer operations and divisional manager for Arabella Hospitality Group in for operations for Hilton Hotels Munich, Germany. Corporation overseeing upwards of 18 hotels within his region.
72 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities Next openings Upcoming openings
rinks Hotels brings you Dinformation on recent and upcoming hotel openings worldwide, in the next two years. Each hotel listed below is hiring staff and therefore offers many career opportunities.
AFRICA EGYPT bANGLADESH Four Points by Sheraton Hefei, Shushan Le Méridien Cairo Airport • Dhaka Opening January 1, 201 Opening July, 2013 Le Méridien Dhaka Physical Address Physical Address Opening July 1, 2013 Qianshan Road Shushan District Terminal 3 Physical Address Heliopolis Hefei, Anhui - China 79/A Commercial Area, Airport Road [email protected] Cairo Dhaka Phone: (20)(2) 748 2301 [email protected] Pre-Opening Office Floor 18, Shanghai Times Square Fax: (20)(2) 748 2292 Pre-Opening Office Pre-Opening Office 93 Huai Hai Zhong Road 4th Floor, Vatika Business Park Shanghai, Shanghai 200021 c/o Sheraton Cairo Hotel, Towers & Casino Sohna Road, Sector 49 Galaa Square, Giza - Cairo 11511 Gurgaon, Haryana 122018 - India Sheraton Hefei Xinzhan Hotel Opened July 7, 2012 The St. Regis Cairo Sheraton Dhaka Hotel Opening September 1, 2014 Opening July 1, 2016 Physical Address Physical Address Purbachel Link Road 1666 North Tong Ling Road Corniche el Nil Dhaka Bangladesh Hefei, Anhui 230011- China Cairo T: (91)(124) 4311111 Phone: (86)(551) 2969 999 Phone: (33)(1) 40473550 Fax: (86)(551) 5147 576 Fax: (33)(1) 40473609 [email protected] Pre-Opening Office CHINA Human Resources 10 Rue Vercingétorix • Anhui Phone: (86)(551) 4242746 825 Paris 75014 - France Sheraton Chuzhou Hotel [email protected] Physical Address King’s International Plaza Sheraton Huangshan Tunxi Hotel Chuzhou, Anhui Opening October 1, 2014 China Physical Address ASIA PACIFIC [email protected] Bin Jiang Dong Road Pre-Opening Office Huangshan, Anhui - China AuSTRALIA 19F, One ICC, Shanghai ICC [email protected] • Victoria 999 Middle Huaihai Road, Xuhui District Pre-Opening Office Sheraton Melbourne Hotel Shanghai 20003 Floor 18, Shanghai Times Square Opening February 26, 2014 93 Huai Hai Zhong Road Physical Address Four Points by Sheraton Hefei, baoh Shanghai, Shanghai 200021 - China Little Collins Street Opening August 1, 2014 Melbourne, Victoria 3000 Physical Address Four Points by Sheraton Maanshan [email protected] Beijing Road Opening December 31, 2016 Pre-Opening Office Baohe District Physical Address Lvl 1, 161 Elizabeth Street Hefei, Anhui - China Corner of Hongqi Nan Road and Dong Hu Sydney, New South Wales 2000 [email protected] Road Pre-Opening Office Yushan District 19F, One ICC, Shanghai ICC Maanshan, Anhui - China 999 Middle Huaihai Road, Xuhui District [email protected] Shanghai, Shanghai 200031 Pre-Opening Office C/O Four Points by Sheraton Maanshan 19F, One ICC, Shanghai ICC, 999 Middle Huaihai Road, Xuhui District Shanghai 200031 - China
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DRINKS HOTELS 73 • Beijing Aloft Guangzhou university Park Sheraton bailuhu Resort, Huizhou W beijing - Chang’an Opening August 1, 2014 Opening May 1, 2013 Opening January 1, 2014 Physical Address Physical Address Physical Address Site DS1510 University Park Dong Ya Jiao Dong Reservoir No.2 Jianguomennan Avenue Xiaoguwei Island, Panyu District Ru Hu Town - Huizhou, Guangdong - China Beijing, Beijing 100022 - China Guangzhou, Guangdong - China [email protected] [email protected] [email protected] Pre-Opening Office Pre-Opening Office Pre-Opening Office Floor 18, Shanghai Times Square Floor 18, Shanghai Times Square Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road 93 Huai Hai Zhong Road Shanghai 20002 Shanghai 200021 - China Shanghai 200021- China Langham Place, Edz, Guangzhou Sheraton Shantou Hotel • Chongqing Opening 2013 Opening December 31, 2013 Sheraton Chongqing Hotel, Yuan Jia Gang Pre-Opening Office Physical Address Opening December 31, 2014 Langham Place EDZ, Guangzhou Changping Road Physical Address Shuixi Road, EDZ, Guangzhou Shantou, Guangdong - China Yuan Jia Gang Hi-tech District T (+86) 189 2235 3526 [email protected] Chongqing, Chongqing - China E [email protected] Pre-Opening Office [email protected] Floor 18, Shanghai Times Square Pre-Opening Office Langham Place, Guangzhou 93 Huai Hai Zhong Road 18F Shanghai Times Square Opening 2013 Shanghai, Shanghai 200021- China 93 Huai Hai Zhong Road Pre-Opening Office Shanghai 200021 - China L59, Office Tower, Langham Place, Aloft Shenzhen Longgang 8 Argyle Street, Mongkok, Kowloon, Hong Kong Opening June 1, 2016 T (852) 3552 3939 The Westin Chongqing Liberation Square Physical Address Opening July 31, 2013 F (852) 3552 3900 Longping Nan Road Email: [email protected] Physical Address Longping District Zourong Road Shenzhen, Guangdong - China Chongqing, Chongqing W Guangzhou [email protected] China Opening January 31, 2013 Pre-Opening Office [email protected] Physical Address C/O Aloft Shenzhen Longgang 93 Huai Hai Zhong Road Zhujiang New Town at Xiancun Road 19F, One ICC, Shanghai ICC, 999 Middle Shanghai, 200021 - China Pearl River District Huaihai Road, Xuhui District Guangzhou, Guangdong - China Shanghai 200031 - China [email protected] • Fujian Pre-Opening Office Four Points by Sheraton Anxi Sheraton Zhanjiang Hotel Opening January 1, 2015 Room 1808 Shanghai Times Square Opening December 31, 2013 93 Huai Hai Zhong Road Physical Address Physical Address Shanghai 200021 - China Jianan Avenue No 128 Haibin Fifth Avenue Anxi District Chikan District Quanzhou, Fujian - China Mandarin Oriental, Guangzhou Zhanjiang, Guangdong - China [email protected] Opening End 2012 [email protected] Pre-Opening Office 5/F, Longde Building, 377 Tianhe Road Pre-Opening Office Floor 18, Shanghai Times Square Tianhe District, Guangzhou 510620, China Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road T: +86 20 3815 1360 93 Huai Hai Zhong Road Shanghai 200021- China [email protected] Shanghai 200021 - China Four Points by Sheraton Guangdong, Heshan Sheraton Zhuhai Hotel • Guangdong Opening August 1, 2014 Opening January 1, 2015 Aloft Guangzhou Tianhe Opening January 1, 2016 Physical Address Physical Address Da An Shan District, Nation Highway G325 Hengqin Bridge, Wanzai Physical Address Xin Cheng - Heshan, Guangdong - China Shizimen District Tianhe Bei Road [email protected] Zhuhai, Guangdong - China Tianhe District Pre-Opening Office Phone: (86)(21) 61417730 Guangzhou, Guangdong - China Fax: (86)(21) 63918031 [email protected] Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road [email protected] Pre-Opening Office Shanghai, Shanghai 200021 - China Pre-Opening Office Floor 18, Shanghai Times Square Sheraton Zhuhai Hotel 93 Huai Hai Zhong Road Floor 18, Shanghai Times Square Shanghai 200021 - China 93 Huai Hai Zhong Road Shanghai, 200021- China
74 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities Next openings
• Guangxi Sheraton Sanya Tufu bay Resort Four Points by Sheraton Xinxiang Four Points by Sheraton Guilin, Lingui Opening October 1, 2013 Opening January 1, 2015 Opening July 1, 2015 Physical Address Physical Address Physical Address Tufu Bay, Yingzhou Town Jinhui Avenue Lingui County Lingshui County Xinxiang, Henan - China Guilin, Guangxi - China Sanya Tufu Bay, Hainan - China [email protected] [email protected] [email protected] Pre-Opening Office Pre-Opening Office Pre-Opening Office Floor 18, Shanghai Times Square 19F, One ICC, Shanghai ICC Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road 999 Middle Huaihai Road, Xuhui District 93 Huai Hai Zhong Road Shanghai, Shanghai 200021 - China Shanghai, Shanghai 200031- China Shanghai 200021 - China Le Méridien Zhengzhou • Guizhou The Westin Shimei bay Resort Opening May 1, 2013 Opening January 1, 2015 Four Points by Sheraton bijie Physical Address Opening September 30, 2013 Physical Address Intersection of Zhongzhou Physical Address Shimei Bay Avenue and Zhengbian Road Intersection of Baili Azalea Road and Wanning, Hainan - China Zhengzhou, Henan - China Kaihang Road [email protected] [email protected] Bijie, Guizhou Pre-Opening Office Pre-Opening Office [email protected] 19F, One ICC, Shanghai ICC 5th Floor, B Building, Central China Pre-Opening Office 999 Middle Huaihai Road, Xuhui District Landmark Plaza 19F, One ICC, Shanghai ICC Shanghai 200031 - China No. 1188 Zhongzhou Road 999 Middle Huaihai Road, Xuhui District Zhengzhou, Henan 450004 - China • Hebei Phone: (86)(371) 8665 2161 Shanghai 200031 Fax: (86)(371) 8665 2162 Four Points by Sheraton Langfang, Guan Opening December 25, 2012 • Hainan Sheraton Zhengzhou Hotel The Langham, Haikou, Hainan Physical Address Opening September 30, 2013 Opening 2014 Kongque Avenue Guan, Hebei - China Physical Address Pre-Opening Office [email protected] Jinshui Dong Road L59, Office Tower, Langham Place, Zhengzhou, Henan - China 8 Argyle Street, Mongkok, Kowloon, Pre-Opening Office [email protected] Hong Kong 19F, One ICC, Shanghai ICC T (+852) 3552 3939 999 Middle Huaihai Road, Xuhui District Pre-Opening Office Shanghai 200031 - China Floor 18, Shanghai Times Square F (+852) 3552 3900 93 Huai Hai Zhong Road E [email protected] Shanghai, Shanghai 200021 - China Sheraton Tangshan Hotel The Westin Haikou Opening January 1, 2014 Opening May 1, 2013 Physical Address • Hong Kong Physical Address West Xinhua Avenue Langham Place, Ningbo Culture Plaza, Ningbo Duhai Road Tangshan, Hebei - China Opening 2013 Haikou, Hainan - China [email protected] Pre-Opening Office [email protected] Pre-Opening Office L59, Office Tower, Langham Place, Pre-Opening Office Floor 18, Shanghai Times Square 8 Argyle Street, Mongkok, Kowloon, Hong Kong Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road T (852) 3552 3939 93 Huai Hai Zhong Road Shanghai, Shanghai 200021 - China F (852) 3552 3900 Shanghai 200021 - China Email: [email protected] Langham Place, Xiamen – Opening 2013 • Henan Pre-Opening Office The Westin Sanya Haitang bay Resort Four Points by Sheraton Kaifeng Opening July 1, 2014 Opening January 1, 2015 L59, Office Tower, Langham Place, 8 Argyle Street, Mongkok, Physical Address Physical Address Kowloon, Hong Kong Plot No. 11, Haitang Bay Zhengbian Avenue T (+852) 3552 3939 Sanya Haitang Bay, Hainan - China Kaifeng, Henan - China F (+852) 3552 3900 [email protected] [email protected] E [email protected] Pre-Opening Office Pre-Opening Office Floor 18, Shanghai Times Square Floor 18, Shanghai Times Square Eaton Luxe, Shajing, Shenzhen 93 Huai Hai Zhong Road 93 Huai Hai Zhong Road Opening late 2013 Shanghai, Shanghai 200021 - China Shanghai, Shanghai 200021- China L59, Office Tower, Langham Place, 8 Argyle Street, Mongkok, Kowloon, Hong Kong T (+852) 3552 3939 F (+852) 3552 3900 E [email protected]
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DRINKS HOTELS 75 • Hubei • Jiangxi The Castle Hotel, Dalian Sheraton Wuhan Hankou Hotel Sheraton Nanchang Hotel Opening July 1, 2013 Opening May 1, 2014 Opening July 1, 2013 Physical Address Physical Address Physical Address Xinghai Bay Area CBD Wangjiadun Hong Gu Tan New District Dalian, Liaoning - China Wuhan, Hubei - China Nanchang, Jiangxi - China [email protected] [email protected] [email protected] Pre-Opening Office Pre-Opening Office Pre-Opening Office Floor 18, Shanghai Times Square 19F, One ICC, Shanghai ICC Room 1808 Shanghai Times Square 93 Huai Hai Zhong Road 999 Middle Huaihai Road, Xuhui District 93 Huai Hai Zhong Road Shanghai, Shanghai 200021- China Shanghai, Shanghai 200031 - China Shanghai 200021 - China Le Méridien Shenyang, Heping • Hunan • Jilin Opening June 30, 2016 The St. Regis Changsha Sheraton Changbaishan Resort Physical Address Opening July 1, 2015 Opening July 29, 2012 Corner of Nanning North Street and North Physical Address Second Road Changbaishan International Tourism Resort Heping District Changsha Avenue Baishan, Jilin China Changsha, Hunan - China Shenyang, Liaoning - China Phone: (86)(439) 507 3173 [email protected] [email protected] Fax: (86)(439) 507 3154 Pre-Opening Office [email protected] Pre-Opening Office Floor 18, Shanghai Times Square 19F, One ICC, Shanghai ICC 93 Huai Hai Zhong Road 999 Middle Huaihai Road The Westin Changbaishan Resort Shanghai 200031, Xuhui District - China Shanghai, Shanghai 200021 - China Opening July 29, 2012 Changbaishan International Tourism Resort Sheraton Shenyang South City Hotel • Inner Mongolia Fusong County - Baishan, Jilin Opening June 30, 2013 Four Points by Sheraton Erdos Phone: (86)(439) 507 3173 Opening July 1, 2013 Fax: (86)(439) 507 3154 Physical Address [email protected] National Games Village Physical Address Hunnan New Area Etuokexi Street Shenyang, Liaoning - China Tiexi District Sheraton Changchun Jingyuetan Hotel [email protected] Erdos, Inner Mongolia - China Opening December 10, 2012 [email protected] Pre-Opening Office Physical Address 19F, One ICC, Shanghai ICC Pre-Opening Office No. 1777, Yongshun Road 999 Middle Huaihai Road, Xuhui District Floor 18, Shanghai Times Square Jing Yue Tan Tourism Economic Shanghai, Shanghai 200031 - China 93 Huai Hai Zhong Road Development Zone Shanghai, Shanghai 200021 - China Changchun, Jilin - China Phone: (86)(153) 0441 5950 • Qufu Sheraton Erdos Hotel Fax: (86)(431) 8181 1550 Shangri-La Hotel, Qufu Opening July 1, 2013 [email protected] Opening first quarter 2013 Zhongyang Road Pre-Opening Office 3 Chunqiu Road, Qufu, Shandong Tiexi District No. A13 Building, Qiming Garden Phase 1, 273100, China Erdos, Inner Mongolia - China Room 511 T: (86 537) 505 8888 [email protected] Jvye Street and Liuying East Road F: (86 537) 505 5616 Crossway, Jingyue District Changchun, Jilin 130031 - China • Jiangsu • Shaanxi The Westin Xian Aloft Yancheng • Liaoning Opening December 31, 2013 Opened March 27, 2012 Aloft Dalian 66 Ci En Road Physical Address Opening December 1, 2013 Yin Bin Road Qu Jiang New District Yancheng, Jiangsu - China Physical Address Xian, Shaanxi 710061 - China [email protected] Zhongshan District Phone: (86)(29) 6568 6568 Dalian, Liaoning - China Fax: (86)(29) 6568 0999 Pre-Opening Office [email protected] [email protected] Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road Pre-Opening Office Shanghai, Shanghai 200021 - China Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road Shanghai, Shanghai 200021 - China
Sheraton Dalian Xinghai Hotel Opening May 31, 2013 Physical Address 582 Zhongshan Road Shahekou District Dalian, Liaoning - China [email protected] Pre-Opening Office Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road Shanghai, Shanghai 200021 - China
76 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities Next openings
• Shandong The Westin Qingdao W Shanghai - The bund Four Points by Sheraton Qingdao, Jiaonan Opening June 1, 2013 Opening December 31, 2014 Opening December 18, 2012 Physical Address Physical Address Physical Address 8 Hong Kong Middle Road Block 1, Neighborhood 405 1288 Binhai Avenue - Jiaonan Shinan District Tilanqiao Street Communicity Qingdao, Shandong 266400 - China Qingdao, Shandong - China Shanghai, Shanghai, Hongkou District Phone: (86)(532) 8519 1309 [email protected] [email protected] Fax: (86)(532) 8519 2802 Pre-Opening Office Pre-Opening Office [email protected] Floor 18, Shanghai Times Square Floor 18, Shanghai Times Square Pre-Opening Office 93 Huai Hai Zhong Road 93 Huai Hai Zhong Road 383 Xinghai Road Shanghai, Shanghai 200021 - China Shanghai, Shanghai 200021 The Seawater Baths North Jiaonan Qingdao, Shandong 266400 • Shanghai • Sichuan China Jing An Shangri-La, West Shanghai The St. Regis Chengdu Phone: (86)(532) 85191309 Opening Second quarter 2013 Opening January 1, 2014 Fax: (86)(532) 85192802 Unit 1507,15/F, Tower 1 Physical Address Jing An Kerry Centre South Taisheng Road Le Méridien Jiaonan Resort 1515 Nanjing Road West, Chengdu, Sichuan - China Opening October 1, 2013 Shanghai, 200040, China [email protected] Physical Address T (86 21) 5298 6820 Pre-Opening Office Binhai Avenue, Shuicheng Central : (86 21) 5298 5502 Floor 18, Shanghai Times Square Business District 93 Huai Hai Zhong Road Jiaonan County Mandarin Oriental, Pudong Shanghai, Shanghai 200021 Qingdao, Shandong - China Opening 2013 [email protected] 111 Pudong Road (S), Pudong, • Tianjin Pre-Opening Office Shanghai 200120, China Le Méridien Tianjin binhai Resort Floor 18, Shanghai Times Square T +86 (21) 2082 9888 93 Huai Hai Zhong Road Opening April 18, 2013 Shanghai 200021 - China Physical Address Sheraton Shanghai Waigaoqiao Hotel East Port Reclamation Area Opening January 31, 2013 Binhai - Tianjin, Tianjin Sheraton Huangdao Hotel Opening May 18, 2013 Physical Address [email protected] Waigaoqiao Physical Address Pre-Opening Office Shanghai, Shanghai - China 19F, One ICC, Shanghai ICC Binhai Avenue [email protected] Huangdao District 999 Middle Huaihai Road, Xuhui District Qingdao, Shandong - China Pre-Opening Office Shanghai, Shanghai 200031 [email protected] 19F, One ICC, Shanghai ICC 999 Middle Huaihai Road, Xuhui District • Yunnan Pre-Opening Office Shanghai, Shanghai - China Floor 18, Shanghai Times Square Sheraton Xishuangbanna Hotel 93 Huai Hai Zhong Road Opening January 1, 2014 Shanghai, Shanghai 200021 - China Sheraton Shanghai Jiading Hotel Physical Address Opening July, 2014 Gasa in Gasa Town Sheraton Jiaozhou Hotel Physical Address Xishuangbanna Opened July 1, 2012 Juyuan New Town Jinghong, Yunnan Jiading District - Shanghai, Shanghai [email protected] No. 271 Beijing (E) Road [email protected] Jiaozhou New District, Jiaozhou Pre-Opening Office Qingdao, Shandong 266300 - China Pre-Opening Office Floor 18, Shanghai Times Square Phone: (86)(532) 8228 9999 Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road Fax: (86)(532) 8228 9920 93 Huai Hai Zhong Road Shanghai, Shanghai 20002 [email protected] Shanghai, Shanghai 200021 The St. Regis Lijiang Resort Four Points by Sheraton Weifang Twelve at Hengshan Opening July 1, 2014 Opening December 31, 2014 Opening October 18, 2012 Physical Address Physical Address Physical Address Lijiang Fushou Street 12 Hengshan Road Lijiang, Yunnan - China Weifang, Shandong Xuhui District [email protected] [email protected] Shanghai, Shanghai 200031 - China Pre-Opening Office Phone: (86)(21) 54050999 Floor 18, Shanghai Times Square Pre-Opening Office Fax: (86)(21) 33383999 Floor 18, Shanghai Times Square 93 Huai Hai Zhong Road luxurycollection.12hengshan@ Shanghai, Shanghai 200021 93 Huai Hai Zhong Road luxurycollection.com Shanghai, Shanghai 200021 Pre-Opening Office 8/Floor, 9 Donghu Road Xuhui District Shanghai, Shanghai 200031 - China Phone: (86)(21) 5405 0999 Fax: (86)(21) 5405 0217
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DRINKS HOTELS 77 • Zhejiang The Westin Wenzhou • Karnataka Sheraton Huzhou Hot Spring Resort Opening December 31, 2013 Aloft bengaluru Cessna business Park Opening January 1, 2013 Physical Address Opening June 1, 2013 Physical Address Jinxiu Road Physical Address No. 5858 Taihu Road Wenzhou, Zhejiang Cessna Business Park Huzhou, Zhejiang 313000 - China [email protected] Outer Ring Road Phone: (86)(572) 2351 283 Pre-Opening Office Bengaluru, Karnataka Fax: (86)(572) 2159 129 Floor 18, Shanghai Times Square [email protected] [email protected] 93 Huai Hai Zhong Road Pre-Opening Office Pre-Opening Office Shanghai 200021 Vatika Towers, 11th Floor Floor 18, Shanghai Times Square Golf Course Road, Sector 54 93 Huai Hai Zhong Road Gurgaon, Haryana 122002 Shanghai 200021 - China INDIA • Andhra Pradesh Sheraton bengaluru Whitefield Hotel & Sheraton Ningbo Xiangshan Resort Sheraton Visakhapatnam Seaview Resort Convention Center Opening December 31, 2013 Opening March 1, 2014 Opening August 1, 2014 Physical Address Physical Address Physical Address Jue Xi Jie Road, Baishawan Village Vizag-Bheemli Beach Road Micro Market, Whitefield Ningbo, Zhejiang - China Rushikonda Bengaluru, Karnataka [email protected] Visakhapatnam, Andhra Pradesh [email protected] Pre-Opening Office [email protected] Pre-Opening Office C/O Sheraton Ningbo Xiangshan Resort Pre-Opening Office 4th Floor, Vatika Business Park Floor 18, Shanghai Times Square, 93 Huai VatikaTowers, 11th Floor Sohna Road, Sector 49 Hai Zhong Road Golf Course Road, Sector 54 Gurgaon, Haryana Shanghai 200021 - China Gurgaon, Haryana 122002 - India Sheraton Mysore Hotel Sheraton Shaoxing Keqiao Hotel • Gujarat Opening december 1, 2013 Opening January 1, 2013 Aloft Ahmedabad, SG Road Physical Address Physical Address Opening January 15, 2013 Nanjangud Road Jinkeqiao Avenue SG Road - Ahmedabad, Gujarat Mysore, Karnataka 570005 - India Keqiao District [email protected] [email protected] Shaoxing, Zhejiang Pre-Opening Office [email protected] • Haryana Vatika Towers, 11th Floor Pre-Opening Office Four Points by Sheraton Faridabad Golf Course Road, Sector 54 19F, One ICC, Shanghai ICC Opening July 1, 2013 Gurgaon, Haryana 122002 999 Middle Huaihai Road, Xuhui District Shanghai 200031 - China Physical Address Mathura Road • Maharashtra Faridabad, Haryana The Westin Khandala Resort & Spa Four Points by Sheraton Yuhuan [email protected] Opening July 1, 2013 Opening November 1, 2012 Pre-Opening Office Physical Address Physical Address Vatika Towers, 11th Floor, Block B Mumbai-Pune Express Highway San He Tan, Zhu Gang Town Golf Course Road, Sector 53 Lonavala, Maharashtra Yuhuan County Gurgaon, Haryana 122002 [email protected] Taizhou, Zhejiang [email protected] Pre-Opening Office Four Points by Sheraton Gurgaon, Faridabad Road Mumbai-Pune Express Highway Pre-Opening Office Opening April 1, 2014 Lonavala, Maharashtra 18F Shanghai Times Square 93 Huai Hai Zhong Road Physical Address Shanghai 200021 - China Faridabad Road, New Delhi Le Méridien Mahabaleshwar Resort & Spa Gurgaon, Haryana - India Opening October 1, 2013 Phone: (91)(124) 4311111 Physical Address Four Points by Sheraton Wenzhou, Pingyang Fax: (91)(124) 4311100 Opening January 1, 2015 Satara Road [email protected] Mahabaleshwar, Maharashtra Physical Address Pre-Opening Office [email protected] Corner of Shengli Road and Shuishen Road Vatika Towers, 11th Floor, Block B Aojiang Town, Pingyang County Pre-Opening Office Golf Course Road, Sector 53 VatikaTowers, 11th Floor Wenzhou, Zhejiang 325401 Gurgaon, Haryana [email protected] Golf Course Road, Sector 54 Gurgaon, Haryana 122002 Pre-Opening Office 19F, One ICC, Shanghai ICC 999 Middle Huaihai Road, Xuhui District Shanghai 200031
78 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities Next openings
• New Delhi Le Méridien Chennai, East Coast Resort & Spa Sheraton bali Kuta Resort Aloft New Delhi Aerocity Opening July 1, 2014 Opening December 1, 2012 Opening April 1, 2014 Physical Address Physical Address Physical Address East Coast Road Jalan Pantai Kuta Delhi Aerocity Chennai, Tamil Nadu Kuta, Bali 80361 New Delhi, New Delhi [email protected] Indonesia [email protected] Pre-Opening Office Phone: (62)(361) 846 5555 Pre-Opening Office VatikaTowers,11th Floor, Block B Fax: (62)(361) 846 5577 4th Floor, Vatika Business Park Golf Course Road, Sector 53 [email protected] Sohna Road, Sector 49 Gurgaon, Haryana Pre-Opening Office Gurgaon, Haryana C/o The Harris Resort Kuta • Uttar Pradesh P.O. Box 2073 Kuta, Bali 80361 • Punjab Sheraton Greater Noida Hotel Opening January 1, 2014 Indonesia Sheraton Amritsar Hotel Phone: (62)(361) 753 868 Opening December 1, 2013 Greater Noida, Grand Venezia Fax: (62)(361) 753 875 Physical Address Greater Noida, Uttar Pradesh India New City Center T: (91)(124) 4311111 The Sarasvati, bali Amritsar, Punjab [email protected] Opening January 1, 2014 [email protected] Pre-Opening Office Physical Address Pre-Opening Office 4th Floor, Vatika Business Park Jl. Sari Dewi No. 31 VatikaTowers, 11th Floor Sohna Road, Sector 49 Banjar Basangkasa, Seminyak Beach Golf Course Road, Sector 54 Gurgaon, Haryana 122018 Seminyak, Bali Gurgaon, Haryana 122002 [email protected] • West Bengal Pre-Opening Information Sheraton Chandigarh Hotel The Westin Kolkata Rajarhat c/o Sheraton Imperial Kuala Lumpur Hotel Opening September 1, 2013 Opening June 1, 2013 Jalan Sultan Ismail Physical Address Physical Address Kuala Lumpur 50250 -Malaysia Purva Marg Road Rajarhat Chandigarh, Punjab Kolkata, West Bengal The Westin ubud Resort & Spa [email protected] India Opening March 1, 2013 Pre-Opening Office [email protected] Physical Address VatikaTowers, 11th Floor Pre-Opening Office Jl. Lod Tunduh, Br. Kangetan Golf Course Road, Sector 54 Vatika Towers, 11th Floor Desa Singakerta Gurgaon, Haryana 122002 Golf Course Road, Sector 54 Ubud, Bali 80571 Gurgaon 122002 [email protected] • Rajasthan Pre-Opening Office The Westin Jaipur Infotech City C/O Sheraton Imperial Kuala Lumpur Opening June 2015 INDONESIA Jalan Sultan Ismail Vatika Infotech City, • Bali Kuala Lumpur 50250 - Malaysia Ajmer Road Eaton Luxe Nirwana bali Jaipur Opening 2014 MALAYSIA Pre-Opening Office Jalan Raya Tanah Lot, Tabanan 82171 VatikaTowers, 11th Floor Bali, Indonesia Aloft Kuala Lumpur Sentral Golf Course Road, Sector 54 P. +62 361 815854 Opening March 15, 2013 Gurgaon 122002 Pre-Opening Office Physical Address L59, Office Tower, Langham Place, KL Sentral • Tamil Nadu 8 Argyle Street, Mongkok, Kuala Lumpur - Malaysi [email protected] The Westin Chennai Velachery Kowloon, Hong Kong Opening February 1, 2013 T (+852) 3552 3939 Pre-Opening Office F (+852) 3552 3900 C/- Sheraton Imperial Kuala Lumpur Physical Address E [email protected] Jalan Sultan Ismail 154 Velachery Main Road Kuala Lumpur - Malaysia Chennai, Tamil Nadu 600042 - India Phone: (91)(44) 22553366 Le Méridien bali Jimbaran Fax: (91)(44) 22553399 Opening January 31, 2013 Traders Hotel, Puteri Harbour [email protected] Jalan Bukit Permai Opening Second quarter 2013 Pre-Opening Office Jimbaran, Bali Pre-Opening Office 4th Floor, Vatika Business Park Phone: (62)(361) 8466888 No. 24 Jalan Mega 1/6, Taman Sohna Road, Sector 49 Fax: (62)(361) 8948777 Perindustrian Nusa Cemerlang, Gurgaon, Haryana 122018 [email protected] 81550 Gelang Patah, Johor Darul Takzim, Malaysia T (607) 560 8888 F (607) 560 8999
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DRINKS HOTELS 79 The St. Regis Kuala Lumpur SRI LANKA Four Points by Sheraton Phuket, Patong Opening December 1, 2014 • Colombo Opening January 1, 2014 Physical Address Four Points by Sheraton Colombo, Physical Address KL Sentral - Kuala Lumpur International Airport Patong - Phuket - Thailand [email protected] Opening April 1, 2014 [email protected] Pre-Opening Office Physical Address Pre-Opening Office The St. Regis Kuala Lumpur C/- Imperial Katunayake Export Processing Zone c/- Royal Orchid Sheraton, 2 Charoen Kuala Lumpur Katunayake - Colombo - Sri Lanka Krung Road Jalan Sultan Ismail - Kuala Lumpur 50250 [email protected] Soi 30 (Captain Bush Lane), Siphya, Pre-Opening Office Bangrak - Bangkok 10500 - Thailand Sheraton Desaru Resort 4th Floor, Vatika Business Park Opening July 1, 2014 Sohna Road, Sector 49 Physical Address Gurgaon, Haryana 122018 -India VIETNAM Desaru - Pengerang - Malaysia Le Méridien Saigon Opening June 1, 2013 [email protected] Sheraton Colombo Hotel Pre-Opening Office Opening September 1, 2013 Physical Address C/- Sheraton Imperial Kuala Lumpur Physical Address District 1, 3C Ton Duc Thang Street Jalan Sultan Ismail - Kuala Lumpur 50250 Galle Road - Colombo - Sri Lanka Ho Chi Minh City - Vietnam [email protected] [email protected] Pre-Opening Office Pre-Opening Office NEW CALEDONIA 4th Floor, Vatika Business Park Le Méridien Saigon Sheraton New Caledonia bourail Resort & Spa Sohna Road, Sector 49 c/o Royal Orchid Sheraton Opening December 1, 2013 Gurgaon, Haryana 122018 - India 2 Charoen Krung Road Soi 30 (Captain Physical Address Bush Lane) Bourail Siphya, Bangrak Bangkok, 10500 Bourail - New Caledonia THAILAND [email protected] Vana belle, Koh Samui Pre-Opening Office Opening January 20, 2013 Level 1, 161 Elizabeth Street Physical Address EuROPE Sydney, New South Wales 2000 - Australia 9/99 Moo 3 Tumbon Bophut, Surat Thani Amphur Koh Samui 86320 - Thailand GERMANY SINGAPORE [email protected] • Hamburg The Westin Singapore Marina bay Pre-Opening Office The Westin Hamburg Opening September 1, 2013 C/O Royal Orchid Sheraton Opening 2014 Physical Address Siphya Road; 2 Captain Bush Lane Physical Address Marina View - Singapore Bangkok 10500 - Thailand Elbphilharmonie Hamburg [email protected] Kaispeicher A, Am Kaiserkai Pre-Opening Office W bangkok Hamburg 20457 #24-02 Suntec Tower Two Opening December 7, 2012 Phone: (49)(89) 93001 6470 9 Temasek Boulevard - Singapore 38989 Physical Address Fax: (49)(89) 93001 6870 106 North Sathorn Road Pre-Opening Office Silom, Bangrak c/o Le Royal Méridien Hamburg SOuTH KOREA Bangkok 10500 - Thailand An der Alster 52-56 Aloft Suwon Phone: (66)(2) 344 4000 Hamburg 20099 Opening October 31, 2014 Fax: (66)(2) 344 4111 Phone: (49)(152) 579 66025 Physical Address [email protected] Fax: (49)(40) 2100 2009 998-7 Yeongtong-dong [email protected] Yeongtong-gu Aloft Phuket Patong Suwon - South Korea Opening July 1, 2014 [email protected] Physical Address HuNGARY Pre-Opening Office Patong - Phuket - Thailand Four Points by Sheraton Kecskemet Ebisu Tokyu Bldg 2f, 1-18-18 Ebisu [email protected] Hotel & Conference Center Shibuya-ku - Tokyo 150-0031 -Japan Pre-Opening Office Opening July 1, 2013 c/o Royal Orchid Sheraton, 2 Charoen Physical Address Krung Road Izsáki út 6 Soi 30 (Captain Bush Lane), Siphya, Kecskemet 6000 - Hungary Bangrak Phone: (36) 14766900 Bangkok 10500 – Thailand Fax: (36) 76801500 [email protected] Pre-Opening Office Mester utca 85 Budapest 1095 - Hungary
80 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Career opportunities Next openings
ITALY TuRKEY JORDAN • Milan • Adana • Aqaba W Milan Sheraton Adana Hotel Al Manara, Aqaba Opening June, 2014 Opening January 1, 2013 Opening December, 2014 Physical Address Sinanpasa District, Haci Physical Address Via Brera, 19 Adana Turkey Saraya - Aqaba - Jordanie Milan 20121, Italy T: (0043)(1) 50110405 T (965)(2) 414920 Phone: (39)(02) 63361 F (965)(2) 448033 Fax: (39)(02) 654485 • Bursa Pre-Opening Office Pre-Opening Office Sheraton bursa Hotel c/o Sheraton Kuwait Hotel & Towers The Westin Palace, Milan Opening March 1, 2013 Fahd Al-Salem Street Piazza della Repubblica, 20 Kuwait City 13060 - Koweït Milan 20124 - Italy Odunluk Mahallesi Akpinar Caddesi, Nilufer Bursa 16110 Turkey T: (43)(1) 50110405 The Westin Saraya Aqaba Opening June 30, 2014 LATVIA • Istanbul Physical Address • Riga Plot V - Saraya Sheraton Riga Hotel Shangri-La bosphorus, Istanbul Phone: (971)(4) 307 9720 Opening July, 2014 Opening first quarter 2013 Fax: (971)(50) 454 6579 Dangavgrivas Iela, 9 Sinan Pasa Mah, Hayrettin Iskelesi sok, Pre-Opening Office Riga LV-007 Latvia Besiktas, Istanbul, 34353, Turkey The Westin Saraya Aqaba T: (32)(2) 2243199 T: (90 212) 275 8888 1401 City Tower 2 F: (90 212) 275 8889
RuSSIA SAuDI ARAbIA uKRAINE • Moscow • Medina • Kiev Sheraton Moscow Sheremetyevo Airport Hotel Sheraton Medina Hotel Opening January 1, 2014 Sheraton Kiev Olympiysky Hotel Opening May 1, 2013 Opening November 1, 2013 Mezhdynarodnoe Highway 28 Abe Zar Alghafarri Street Moscow Russia 55 Chervonoarmeiska Street Medina 41476 Saudi Arabia T: (43)(1) 50110405 Kiev Ukraine - T: (43)(1) 50110405 T: (966)(2) 699 2212
• Perm Four Points by Sheraton Medina Hotel uNITED KINGDOM Opening May 1, 2013 Sheraton Perm Hotel • London Opening January, 2014 Physical Address Shangri-La Hotel, at The Shard, London Zeinab Bint Khuzaimah Street 73A Petropavlovskaya Street Opening First quarter 2013 Perm Russia Medina 41476 T: (43)(1) 50110405 32 London Bridge Street, Saudi Arabia Southwark, London SEI, W4 1RX, Phone: (966)(5) 3555 8238 United Kingdom Fax: (966)(2) 699 2660 • Rostov-on-Don T: (44 20) 8747 8484 [email protected] Sheraton Rostov-On-Don Hotel F: (44 20) 8747 8591 Pre-Opening Office Opening June, 2014 C/O Sheraton Jeddah Hotel 2E Siversa Avenue P.O. Box 14315 Rostov-on-Don Russia Jeddah 21424 T: (43)(1) 5011 0405 Saudi Arabia Pre-Opening Office MIDDLE EAST Phone: (966)(2) 699 2212 C/O Hotel Imperial, Vienna Kaerntner Ring 16 Vienna 1015 - Austria TAJIKISTAN • Dushanbe uNITED ARAb EMIRATES Sheraton Dushanbe Hotel • Abu Dhabi SWITZERLAND Opening January, 2013 The St. Regis Abu Dhabi • Zurich 48 Aini Street - Dushanbe Opening February 1, 2013 Sheraton Zurich Hotel T: (971)(4) 3314111 Physical Address Opening February 1, 2014 Nation Towers Pfingstweide Strasse 100 Abu Dhabi Zurich Switzerland United Arab Emirates T: (43)(1) 50110405 Phone: (971)(2) 658 1288 Fax: (971)(2) 658 1126 [email protected] - Career Enquiries [email protected]
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DRINKS HOTELS 81 • Dubai • Arizona • Illinois Sheraton Dubai Sheikh Zayed Road Aloft Tucson university The Langham, Chicago Opening January 1, 2014 Opening February 1, 2013 Opening 2013 Trade Centre First Physical Address 330 North Wabash Dubai United Arab Emirates 1900 East Speedway Boulevard Suite 1550 T: (971)(4) 3314111 Tucson, Arizona 85719 Chicago, IL 60611 United States T (+312) 923 9988 • Sharjah Pre-Opening Office F (+312) 923 7008 E [email protected] Sheraton Sharjah Hotel PO Box 41270 Opening February 14, 2014 Tucson, Arizona 85717-1270 United States Aloft Chicago City Center Al Rifaa Area Opening June 1, 2013 Sharjah United Arab Emirates T: (971)(4) 3314111 • California 515 North Clark Street Aloft Cupertino Chicago, Illinois 60654 Opening December 20, 2012 United States Phone: (312) 661-1000 10165 North De Anza Boulevard Fax: (312) 661-1002 Cupertino, California 95014 [email protected] CENTRAL & SOuTH United States [email protected] AMERICA • Maryland Aloft San Francisco Airport Silver Spring Opening August 30, 2012 Sheraton Silver Spring Hotel ARGENTINA Opening July 19, 2012 Sheraton Tucuman Hotel 401 East Millbrae Avenue 8777 Georgia Avenue Opening March, 2013 Millbrae, Silver Spring, Maryland 20910 California 94030 - United States United States - T: (301) 563-3723 Av. Soldati Phone: (650) 443-5500 San Miguel de Tucuman, Tucuman Human Ressources: AloftSFO.HRInfo@ Argentina AloftHotels.com • New York The Westin New York Grand Central The Westin San Jos Opening October 1, 2012 PANAMA, REPubLIC OF PANAMA Opening March 1, 2013 212 East 42nd Street Physical Address New York, New York 10017 Aloft Panama United States Opening July 1, 2013 302 South Market Street San Jose, California 95113 - United States Phone: (212) 490-8900 Via Israel & Calle 77 Phone: (408) 295-2000 Fax: (212) 405-4299 Panama City Fax: (408) 287-5700 Panama, Republic of Panama • North Carolina • Colorado Aloft Asheville Downtown The Westin Panama Opening August 23, 2012 Opening December 15, 2012 The Westin Snowmass Resort Opening November 15, 2012 51 Biltmore Avenue Costa del Este 100 Elbert Lane Asheville, North Carolina 28801 H1 Street and La Rotonda Avenue United States Panama City Snowmass, Colorado 81615 - United States Phone: (970) 923-8200 Phone: (828) 232-2838 Panama, Republic of Panama Fax: (828) 232-2885 Phone: (507)(2) 973222 Fax: (970) 923-6877 [email protected] Fax: (507)(2) 973201 • Texas [email protected] • Florida The Westin Houston Downtown The Westin Cape Coral Resort at Marina Village Opening December 1, 2012 Opening December 13, 2012 1520 Texas Avenue 5951 Silver King Boulevard Houston, Texas 77002 NORTH AMERICA Cape Coral, Florida 33914 United States United States Phone: (713) 228-1520 Phone: (239) 541-5000 Fax: (713) 228-1555 uSA [email protected] • Alabama • Georgia The Westin birmingham The Westin Jekyll Island Opening January 1, 2013 Opening December, 2014 Physical Address 2221 Richard Arrington Jr. Blvd. N. 110 Ocean Way Birmingham, Alabama 35203 Jekyll Island, Georgia 31527 Phone: (205) 307-3047 United States Phone: (912) 342-2979 Pre-Opening Office [email protected] 2101 Richard Arrington Jr. Blvd. N. Birmingham, Alabama 35203-1101
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DRINKS HOTELS 83 84 DRINKS HOTELS Dec 2012 - Jan - Feb 2013 Focus on Wine From Napa to Sonoma
Calistoga near the Bay of San Pablo, north of cabernets. One generally refers In the north of the valley, Calistoga San Francisco. Excellent region for to the Rutherford Bench, a sort welcomes many visitors as it is home chardonnay and pinot noir. This AVA of terrace along the Napa river, to such reputed estates as Château straddles Napa and Sonoma. with perfect gravel soils for well- Montelena, Cuvaison, Clos Pegase concentrated wines. and Sterling, the “Disney” winery … Mount Veeder At the southernmost confines of the St. Helena Diamond Mountain District Mayacamas. The well-drained soils This AVA produces excellent A rather recent AVA, with Diamond of volcanic origin allow small yields chardonnay, cabernet and Creek on the hills. and high quality. merlot wines. The little town of St. Helena is a must for visitors Howell Mountain Napa Valley who wish to explore the valley. High altitude and soils of volcanic A regional AVA, including many Boutiques, restaurants and quality origin: An ideal environment to small appellations. It is often used accommodation are available, allow the Zinfandel and the Rhône by producers who thereby benefit but it is also here that you will find varietals to do well. Good results from a better-known name. Beringer, St. Clement, Charles with cabernet sauvignon also. Krug, Heitz, Spotswoode, Joseph Oakville and Rutherford Phelps, Raymond, etc. Los Carneros Two separates AVAs characterised, Cooler climate thanks to its location in particular, by top-quality Stags Leap District A tiny and picturesque appellation, reputed for its great cabernet sauvignon wines. Be careful not to confuse Stags’ Leap Winery with Stag’s Leap Wine Cellars. Yountville 1- Calistoga Located between Stags Leap 2- Diamond Mountain District District and Mount Veeder, 3- Spring Mountain District Yountville is of course well-known 4- St. Helena for its wines, but also for its great 5- Rutherford 1 13 restaurant The French Laundry, 6- Oakville owned by chef Thomas Keller. 7- Yountville 2 14 8- Stags Leap District 3 4 9- Oak Knoll District of Napa Valley Sonoma County 10- Mount Veeder 5 11- Los Carneros 6 15 etween the Pacific Ocean and 12- Coombsville 8 BNapa Valley, the Sonoma region 7 13- Howell Mountain is parallel to its neighbour with a 10 14- Chiles Valley District 9 winegrowing area that is today 15- Atlas Peak 16 higher. The vineyards benefit from 16- Wild Horse Valley 12 a long growing season conducive
11 to good aromatic extraction, finesse and distinction. Sonoma County is home to the most pinot noir, but also offers a great variety of cultivars such as chardonnay, sauvignon blanc,
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DRINKS HOTELS 25 Focus on Wine From Napa to Sonoma vintage, true - offers incredible colour, a Merlot and two Cabernet and later gives pride of place to with a bouquet of ripe fruit and blond sauvignon cuvees, as well as a fragrances of sweet spices, and its tobacco, supported by tight tannins. dry and refreshing Sauvignon roasted and somewhat balsamic All the potential of this great wine is blanc, typical of the varietal, with flavours are expressed with great revealed in the 2001, unaltered after flavours of candied citrus fruit on the sensuality. eleven years. On the contrary, after palate. Crafted by Rob Jr, assisted a bouquet of sweet spices, cloves by friendly managing partner Geoff RAYMOND (Napa Valley) and hints of torrefaction, I was able Whitman, we also discovered several In the Reserve Selection line, the to enjoy the superb and smooth wines crafted from old Zinfandel very fruity Sauvignon is excellent, velvety tannins, with the complexity vines under the Medusa banner and the two-year-old Chardonnay of the wine emphasised by balanced (Creekside Block, Lover’s Lane seemed marked by oak but rather acidity, subtlety and length. What a and Pig Pen) and different cuvees vibrant thanks to steady acidity. As for pleasure! of chardonnay, riesling, petite sirah, the red wines, the Merlot Reserve, zinfandel and cabernet sauvignon, named Spellbound. Finally, the with its charm and allure, offers MARIMAR ESTATE fine ripe fruit aromas and touches (Sonoma – Green Valley) great wine is M by Michael Mondavi, a powerful and structured of cedar, mint and sweet spices, Of the two Chardonnay wines yet elegant cabernet sauvignon. while the Cabernet sauvignon tasted, my choice is undoubtedly With its pleasant notes of tobacco Reserve is very colourful, with a the Acero, which as its name and silky tannins after 4 to 5 years, less expressive nose, but with tight implies in Spanish, was crafted only the wine is crafted exclusively from tannins and acidity that will allow in stainless steel vats - and therefore his Animo (Atlas Peak) vineyard and it to age gracefully. Although the has not been in oak – dry, crisp, with is balanced enough to be enjoyed Rutherford Cabernet sauvignon a floral honey nose, excellent with young, although it will be able to fullness on the palate and no trace defy time for at least two decades. of bitterness in the finish. But barrel aficionados will certainly enjoy La OPUS ONE (Napa Valley) Masia, which in my view is much less vibrant than the previous wine. The single cuvee from this legendary As for the Pinot noir, the five-year old estate is a traditional Bordeaux-style Sonoma Coast Mas Cavalls offers blend which varies a little each year, delicate hints of nice ripe cherries, but where cabernet sauvignon easily good fruitiness on the palate and dominates (no less than 80%). For silky tannins, balanced acidity and example, the 2008 is 86% cabernet is six years old (like the previous mellowed oak. Excellent! sauvignon, 8% petit verdot, 4% wine), it still has a very dark colour merlot, 1% cabernet franc and 1% and a tannic structure that will allow MICHAEL MONDAVI FAMILY malbec. Having had the opportunity it to cellar for another three to four (Napa Valley) to taste several vintages, one has to years. Finally, the Generations acknowledge that this wine, which Cabernet sauvignon 2007, which Under the I’M Isabel Mondavi needs 8 to 10 years to reach its is the iconic wine of Raymond label, the Chardonnay, with its peak, is synonymous with class Vineyards, is crafted from a blend of appealing fruitiness, offers fullness and distinction. Very well-structured the best batches from St. Helena, and elegance, while the Carneros with tight tannins in its youth thanks Oakville and Rutherford. The nose Estate Pinot noir reveals a charming to the cabernet sauvignon, it goes (blackcurrant and blackberry, with a expression of red fruit, good tannic on to offer a great deal of elegance, hint of black pepper), the silky tannins structure and well-balanced acidity. while keeping pleasant crispness. and the crispness all contribute to a Very flavourful! In the Oberon The bouquet opens with aromas of remarkable balance. line, wine enthusiasts will enjoy red fruit and nicely ripe blackcurrant,
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DRINKS HOTELS 29