It's just like a dream comes true when I'm introduced to 'That Little Wine Bar'. It's such a nice wining and dining place that is not to be missed but I'm just too late to discover it whereby it has been opened since end of year 2009. The restaurant owner cum chef, Tommes has started this restaurant with his lovely wife Louise; to offer a relaxed and cozy atmosphere to the guests to enjoy fine wine accompanied by delicious European-inspired soups, salads, sandwiches and tapas in a leisurely pace.
TLWB will organize various events such as wine class, champagne tasting from time to time. On 3rd August, I've joined the Fine Wining session; an evening of deliberation over four old world white wines. This is a discussion that centers around the categories appearance, nose, taste and finish of the wines. Each guest will rate each wine and the bottle of 'customer choice' will be available with 50% discount at the end of the evening.
Our first bottle of wine is the Rive Haute - Cotes de Sauvignon Blanc of vintage 2007. The wine is with a strong apple cider taste at a smooth end. Followed is the Georg Preisinger - Chardonnay vom Heideboden of the year 2008 that tastes alike vegetable spiciness and with a little dryness. Our 3rd bottle of the evening is Danzante Pinot Grigio from the vintage in year 2008. I taste stronger sourness and dryness in this wine. Lastly is the Retour de Saint Jean dÁcre that is from the oldest vintage among the four, of year 2006. This is also so-called the white shiraz whereby it tastes very dry, with a little bitterness and spiciness; the finish is just as old as a red wine. Guess what, the 'customer choice' of the evening is won by Georg Preisinger Chardonnay; also my choice for an easy drinking.
This RM125 fine wining session has also included 5 tapas that are served separately after the first wine is tasted. The dishes start with Tea and Pineapple Gratinee that is cold upon serving. The pineapple is blended and then being mixed with tea before it's frozen in the refrigerator. I've enjoyed this refreshing appetizer with a just-to-taste sweetness. 
Then, we're served with the delicious 
Spanish Omelette. I've to admit that I haven't delayed any seconds in guessing the ingredients but it's sort of baked potato, onion and capsicum in the mixture of egg. On the portion of meat, our tapas are the Beef Carpaccio and the Herbal Duck Breast Canapé. 
The Beef Carpaccio is instead the thinly sliced NZ tenderloin with Parmesan cheese and being drizzled with olive oil. The beef is sliced so thinly that it's just melting in my mouth. I've to be honest that I'm a non-beef lover but I'm still impressed by this unique dish. 
The next compliment of mine goes to the duck breast that is served with the black salt. I've no idea on how the duck breast is being prepared but it apparently seem to have been lightly smoked and the greatest fact is the meat is still tender and juicy. Our last dish to go with the wine during the evening is Smoked Salmon and Caviar on Sliced Baguette. This is my first time experience with Caviar; it's salty but goes well with the tasteless cream and crispy baguette. It's a perfect combination that has triggered my eagerness for next Caviar. The fresh salmon is cubed into a proper thickness that it just melts in my mouth.
(Source from Wikipedia: Tapas (Spanish pronunciation: [ˈtapas]) is the name of a wide variety of appetizers, or snacks in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as chopitos which are battered, fried baby squid). In selected bars in Spain and maybe in North America or the United Kingdom, tapas has evolved into an entire and sometimes sophisticated cuisine. In Spain, patrons of Tapas can order many different tapas and combine them to make a full meal.
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.)
The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.)
TLWB provides different kinds of wining or dining space and menus to their customers. 
If you've difficulty in deciding your meal, you can actually refer to the blackboard for their special of the day. They've also two private rooms that are just perfect for a gathering of 10 to 12people; the traditional oriental style or the sophisticated western design. Each room is equipped with the Ipod docking station that you can just bring along your Ipod for your favourite play list.
That Little Wine Bar has provided me a comfortable ambient that I've always dreamt for a good wining experience. I'm sharing this story with you, hoping that you can enjoy it as I've...
(From Top Left to Top Right: Bernd, myself, Chef Tommes, Andrea, Anton, Claudia and Frank)
No comments:
Post a Comment