 | The first lunch of 2021 was delayed until March in deference to the restrictions imposed by the Covid outbreak. It was gratifying therefore to find 19 hungry souls anxious to return to K. Suchard’s reincarnation of Pizzazo, aptly named New’s Restaurant. Perhaps because of this, wining and dining started very promptly with Neudorf Tiritiri Sauvignon Blanc 2019 (Nelson, NZ) and two tasty canapés. The winemaker promised “a serious rather than showy sauvignon with concentrated melon, apple and citrus flavours that dominate an array of more subtle notes (try ginger and roasted nut)”. |
Both Wine Spokesman Alex Fisken and I liked it a lot as it did not present the normal rather acidity flavour of the current in vogue style of NZ whites.
We moved on to Beef Carpaccio Classic Style with extra virgin olive oil, shaved parmesan & rocket. The only complaint one heard was that it lacked a second plateful to do it justice; it was very tasty, beautifully presented and drew deserved praise from Food Spokesman Andrew McDowell.
With it, Winemaster Thomas Boedinger had unearthed our last bottles of Altrovino Duemani Merlot/Cab Franc 2015 (Tuscany, Italy). This proved to be both very enjoyable and very cost effective (later vintages have doubled in price); Parker awarded it 91 points and said in 2016 “there is a wild, untamed and brambly element to the bouquet with forest floor, dark berry fruit, grilled herb and scorched earth. The wine shows a sharp and edgy personality that will soften with another year of bottle aging”.
We moved on to Beef Carpaccio Classic Style with extra virgin olive oil, shaved parmesan & rocket. The only complaint one heard was that it lacked a second plateful to do it justice; it was very tasty, beautifully presented and drew deserved praise from Food Spokesman Andrew McDowell.
With it, Winemaster Thomas Boedinger had unearthed our last bottles of Altrovino Duemani Merlot/Cab Franc 2015 (Tuscany, Italy). This proved to be both very enjoyable and very cost effective (later vintages have doubled in price); Parker awarded it 91 points and said in 2016 “there is a wild, untamed and brambly element to the bouquet with forest floor, dark berry fruit, grilled herb and scorched earth. The wine shows a sharp and edgy personality that will soften with another year of bottle aging”.
Parker was correct and Alex mentioned that this vintage marks the first edition in which Tuscan clay amphorae plays a role as do large cement vats. Only a small percentage of the wine (15%) is aged in terra-cotta, but the wine's personality has been noticeably changed.
There followed Angel Hair Crab Meat with garlic, dry chili, & extra virgin olive oil. Garlic was indeed there in abundance (I am not a fan) but the dish as a whole was most agreeable with lots of crab to be found nestling in the pasta. Andrew thought that it might have been even better paired with the Sauvignon Blanc instead of the chosen Altrovino.
The main course was Lamb Chop with parmesan mashed potato & thyme sauce; Kiwi Andrew attracted ribaldry as some thought the lamb deserved at least a second sibling but the orphan had been cooked perfectly individually to order and accompanied by a tasty mash and nicely cooked carrot.
The wine of the lunch proved to be Casanova di Neri Brunello di Montalcino 2015 (Tuscany, Italy). James Suckling 94 points had said: "There’s beauty and drinkability to this wine that really is enticing with blueberry and cherry aromas, as well as hints of hot stone and liquorice. Medium to full body, integrated tannins and a fresh and polished finish. Shows focus and brightness. Very drinkable now [2016], but better in a year or two. Try in 2021." We did and found it to be excellent; “Thank God we did not drink it in 2020,” said Alex!!
Dessert and cheese rounded off an excellent start to 2021 dining. The Crispy Chocolate with Vanilla Ice Cream and a platter of Mixed Cheeses gave all the chance to prepare themselves for the final round of libations; the February birthday boys (Mark, Nigel and David) had held their fire until March and treated the Club to a whiskyfest.
Aficionados of the finest malts might have been a trifle offended but we tasted 2015 Odyssey Barley (from the Cotswolds, England) and Auchentoshan 12 Year Old (from Glasgow) in a successful attempt to find something new and different.
Lastly the team at New’s were thanked for their sterling service in customary style and K. New finally could sit back in time to prepare for the evening service.
New's Restaurant aka Pizzazo
188 Soi Sukhumvit 16, Khwaeng Khlong Toei,
Khet Khlong Toei, Bangkok 10110
Phone: 02 259 1234
Facebook: www.facebook.com/Pizzazo
There followed Angel Hair Crab Meat with garlic, dry chili, & extra virgin olive oil. Garlic was indeed there in abundance (I am not a fan) but the dish as a whole was most agreeable with lots of crab to be found nestling in the pasta. Andrew thought that it might have been even better paired with the Sauvignon Blanc instead of the chosen Altrovino.
The main course was Lamb Chop with parmesan mashed potato & thyme sauce; Kiwi Andrew attracted ribaldry as some thought the lamb deserved at least a second sibling but the orphan had been cooked perfectly individually to order and accompanied by a tasty mash and nicely cooked carrot.
The wine of the lunch proved to be Casanova di Neri Brunello di Montalcino 2015 (Tuscany, Italy). James Suckling 94 points had said: "There’s beauty and drinkability to this wine that really is enticing with blueberry and cherry aromas, as well as hints of hot stone and liquorice. Medium to full body, integrated tannins and a fresh and polished finish. Shows focus and brightness. Very drinkable now [2016], but better in a year or two. Try in 2021." We did and found it to be excellent; “Thank God we did not drink it in 2020,” said Alex!!
Dessert and cheese rounded off an excellent start to 2021 dining. The Crispy Chocolate with Vanilla Ice Cream and a platter of Mixed Cheeses gave all the chance to prepare themselves for the final round of libations; the February birthday boys (Mark, Nigel and David) had held their fire until March and treated the Club to a whiskyfest.
Aficionados of the finest malts might have been a trifle offended but we tasted 2015 Odyssey Barley (from the Cotswolds, England) and Auchentoshan 12 Year Old (from Glasgow) in a successful attempt to find something new and different.
Lastly the team at New’s were thanked for their sterling service in customary style and K. New finally could sit back in time to prepare for the evening service.
New's Restaurant aka Pizzazo
188 Soi Sukhumvit 16, Khwaeng Khlong Toei,
Khet Khlong Toei, Bangkok 10110
Phone: 02 259 1234
Facebook: www.facebook.com/Pizzazo
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