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Astrolabe Wairau Riesling
Rp.495,000- Colour/Appearance Pale, lemon-straw.
- Aroma/Bouquet Fresh apples, lemon and lime, citrus flower and light stone-fruit.
- Palate Medium bodied wine with apricot, zingy citrus and crisp apple flavours, some lemon-honey and a fresh finish.
- Cellaring Will reward careful cellaring, through the development of bottle age complexities. However, the wine is already drinking well.
- Suggested Foods This wine is excellent as an aperitif before a meal, but also able to partner a wide range of food, from crayfish and scallops through to pork and spicy foods.
- Serve Chilled.
Shearwater Sauvignon Blanc
Rp.400,000Originally from Bordeaux, but more famous from the Loire and New Zealand. It is the grape variety behind Sancerre and Pouilly Fume. Sauvignon Blanc from Marlborough in New Zealand is currently one of the hottest tickets in the wine world, displaying distinctive gooseberry and nettle flavours.
JJ McWilliam Shiraz Cabernet
Rp.312,000Colour: Vibrant rouge with purple hues. Aroma: Spice, black berry, plum and dark cherry supported by vanillin oak. Palate: The palate is soft and medium bodied, showing flavours of red cherry and forest berries with fine grain tannins from French oak. This wine is very approachable and displays softness and elegance.
Natur Yoghurt
Rp.54,000Yogurt, yoghurt, or yoghourt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as yogurt cultures. Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.
100% natural with no colorants, flavoring, preservatives, or thickeners.1. Natur Yogurt Premium (5.8% fat. No stabilizers or chemicals added)
2. Natur Yogurt Business (4.2% fat. Contains gelatin)
3. Natur Yogurt Ekonomi (4.2% fat. Contains sugar, gelatin, similar to “biokul”)Please order 2 days in advance
Smoked Raclette
Rp.325,000Raclette is a semi-soft cheese made on both sides of the French and Swiss Alps. Made from pasteurized cow’s milk, the unique characteristic of this cheese is its exposure to a wood fire for 30 hours after 6 to 8 weeks of refining. This moist and smoky atmosphere gives its unctuosity and infuses it with a special flavour.
This uncooked pressed cheese has an ivory white paste, a brown-orange rind and a curved shape that sets it apart from other cheeses of the same type. Delicious eaten as is, or use to take your raclette night to a new level!
Pino De Bali
Rp.246,400Inspired by the French Pineau des Charentes method, Pino de Bali has been fortified prior to fermentation and has been aged in French oak for over 5 years using the solera system which results in a unique balance of complex aromas and flavours.
Though many restaurants offer it as a dessert wine, it is also makes a delicious aperitif which matches with foie gras or rich cheeses.
