Ma Cuisine Puts The Spotlight On Organic Wines
“There’s a growing interest in organic wines globally, including Singapore,” observes Anthony Charmetant, co-owner of one-Michelin-starred gastro wine bar Ma Cuisine. Which is why on April 13, he and business partner, Mathieu Escoffier, will highlight six organic tipples from Burgundy and Champagne.
Who better to take you through these beautiful creations than the winemakers themselves? Emmanuel Giboulot from the Emmanuel Giboulot estate in Beaune (Burgundy) will introduce three of his best masterpieces: Côte de Beaune 2017 ‘Les Pierres Blanches’ and Côte de Beaune 2017 ‘Combe d'Eve’, both made with 100 per cent chardonnay, and Bourgogne Hautes-Côtes-de-Nuits 2017 ‘Sous le Mont’, which is 100 per cent pinot noir.
His wines are well-balanced and precise, and, most importantly, reflect his utmost respect for the terroir and eco-friendly winemaking processes.
(Related: Why Ma Cuisine Is The Toast Of The Town)
Next up is seventh generation Dominique Lelarge, who took over his family’s Champagne Lelarge-Pugeot estate in Vrigny in 1985. He then decided to go on a more sustainable farming approach to “re-establish the natural cycle of predatory wildlife in his vineyard”.
His tipples have been certified organic since 2013, and you’ll get to try three of his stellar works: Champagne NV Premier Cru ‘Tradition’ Brut Nature, Champagne 2015 Premier Cru Brut Nature and Champagne 2013 Premier Cru ‘Rosée de Saignée’ Brut Nature.
Charmetant admits that “the event is all about the two winemakers and their wines”, which is why there will only be a concise selection of traditional Burgundian snacks to match. These include Burgundian gougeres prepared a la minute; crispy frog legs with parsley and garlic dip; and their homemade parsley ham terrine.
There are two seatings available (6.30pm and 8.30pm). Click here for reservations and write “tasting” in the special request section.