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ERNEST & JULIO GALLO
(the largest family-owned winery in the world)
15 March 2005
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With Robert Mondavi effectively neutralised, E & J
Gallo is out to show that a family-owned & controlled winery is far
from being an endangered species. Reaching into its huge resources, Gallo
selected its best vineyards to introduce a premium-end range under the
Rancho Zabaco label. 2 wines currently bear this ultra-premium label, a
Zinfandel (California's very own varietal) and surprisingly, a Sauvignon
Blanc, usually 2nd classed by Chardonnay. In terms of hierarchy, this
range lie just below the Estate Bottled range of Cabernet Sauvignon and
Chardonnay.
E&J Gallo also took this launch opportunity to showcase its entire
range (almost) to a bevy of F&B clients, fellow merchants, media and
private clients. The wine range were set out in 3 separate pouring
stations - retail or off-trade, on-trade range and ultra-premium.
After an extensive tasting of some 30 wines, each appealing to different
palates, I found these among the best of the bunch - Turning Leaf
Sauvignon Blanc, Copperidge Cabernet Sauvignon, Sycamore Canyon Zinfandel,
Coastal Chardonnay, Sonoma County Zinfandel, the Zinfandel & Sauvignon
Blanc under the Rancho Zabaco label and the Estate Bottled Chardonnay.
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A Window to the Art of Italian Cuisine
12 March 2005
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Ms. Marina Damaggio, Trad Commissioner, Italian Trade
Commission, Singapore sent out invitations that few could refuse. The
occasion was to mark the completion of a successful collaboration between
SHATEC & the Italian Culinary Institute. SHATEC hosted Master Chef
Musoni, who introduced the fine art of Italian cuisine to a lucky class of
culinary students at SHATEC. The dinner on 12 Mar featured the distinctive
mark of an Italian Master Chef featuring signature Italian dishes. The
accompanying wines were selected by Mr. Edwin Soon and Chef Musoni. The
highlight was an Montepulciano d'Abrruzo from Giorgio Ferrari, that showed
lush blackberry fruit on a firm structure. Early birds to the reception
were rewarded with a precious sampling of zucchini flowers and artichokes
in light fluffy batter plus hand-sliced Parma ham on-the-bone.
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