EVENTSthe Grand conseil dU vin de bordeaux,CommanderIES, Wine brotherhoods

Maître Claudio de Villemor Salgado

At the Grand Hyatt Hotel Singapore, in the Grand Salon (with a show kitchen), the Commanderie de Bordeaux in Singapore held a superb Induction Event, on 5^th December 2024, presided over by the Grand Maître of the Grand Conseil du Vin de Bordeaux, Jean-Marc Dulong.

The Commanderie also had the honour of the presence of the newly appointed Brazilian Ambassador to Singapore, Mr Luciano Mazza, who is also a great lover of Bordeaux wines!

Six new Commandeurs were inducted at this occasion :

Mr Jean-Marc Simandoux
Mr Anand Stanley
Mr Gavin Sung
Ms Rupa Shah Goradia
Mr Benjamin Tan
Mr Lars Nelleman
Mr Luciano Mazza, the Brazilian Ambassador to Singapore, was also inducted as Honorary Commandeur of Bordeaux Wines.

A Gala Dinner followed the inductions ceremony. A menu was carefully prepared by the Hyatt team to be paired perfectly with a selection of wines from the Commanderie cellar.

DINNER MENU & WINES

Citrus Cured Kingfish Ponzu emulsion, avocado, Yarra Valley salmon roe, crispy shallot
Château Malartic-Lagravière, Pessac-Léognan, 2012
The high content of Sauvignon blanc in the Malartic paired well with the acidity in this dish.

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Slow Cooked Veal Tongue, Truffle brioche, caramelized onion, aioli emulsion, puffed beef tendon
Château Cantemerle, Haut-Médoc, 2005
The round body of this classic Bordeaux blend, with some age, showed well with this dish, that comes with a twist.

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Herb Roasted Roaring Forties Lamb Crown (cooked in the show kitchen and carved tableside) Eggplant miso puree, roasted heirloom carrots, salsa verde
Château Pontet-Canet, Pauillac, 2007
Château Canon, Saint-Émilion, 2007
This classic Pauillac calls for a pairing with the most classic dish of the region, ‘l’agneau pré-salé de Pauillac’.
Both wines, from the same elegant vintage of 2007, juxtaposed each other in their blend, with a higher content of Cabernet Sauvignon for the Pontet- Canet, versus a higher content of Merlot for the Canon.

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Poire William Walnut Tart Salted caramel ice cream, chocolate sauce
Château Suduiraut, Sauternes, 2008
And to finish the dinner on a Christmas note, we savoured a classic pairing with this beautiful Suduiraut, which is 90% Semillon and from a rich vintage.

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Christmas Petit Fours