Story & photos by Dr. Michael Lim The Travelling GourmetTM
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The irrepressible Travelling Gourmet tastes biodynamic wine from Bordeaux that…
MOST people have never heard of. Only the well informed wine connoisseur has heard of Bordeaux’s biodynamic wine which uses cow manure and cow horns as fertilser, No chemicals or pesticides here and harvesting is done following the Lunar calender.
Chateau le Puy has been around for 1610 and today I was happy to taste the wine yet again, at an exclusive tasting with the 14th Generation son of Jean Pierre Amoreau. He was in Singapore to celebrate the listing of his wines in the Grand Hyatt Singapore, one of the island state’s luxury hotels famed for its fine restaurants. The white named Marie-Cecile is made with 100% Semillon more usually seen in the sweet wines of Sauternes. Here it is crafted to produce a dry white wine, delicate & elegant with adequate acidity, perfectly fine with Tim Sum, Hainanese Chicken Rice and Cantonese Steamed Fish with Ginger & Scallions. Marie-Cecile is the name of the femme or wife of Barthelemy Amoreau who built the Chateau in 1832. He explained that after the First World War, the vineyard land was contaminated with gunpowder and explosive residues from the bloody fighting as well as fertilizers & pesticides used indiscriminately, and how tough it was to finally have a biodynamic winery.