The second edition of ProWine Asia brought together a hundred producers and many hundreds of wines, beers and spirits from across the world. While there was so much to do that re-capping the whole convention seems like a foolhardy prospect, we decided that it was worth the time to go through some of the particularly interesting stuff that we saw at the fair.
Perhaps, with a bit of luck, we might even see some of them back in Singapore sometime soon.
Wine
We have a special place in our hearts (and bellies) for the Sangiovese grape. Italy’s most cultivated varietal stars in a lot more than just Chianti, however. While there was an ample (some would say sprawling) presence of Chianti wines, the other children of the vine were also there for those who were looking. This set of wines are from Sangervasio near Pisa, of Leaning Tower fame. The Sirio is a Terre di Pisa wine, a little rounder and more elegant than a Chianti, showcasing Sangiovese’s milder side.
Spain’s wines are finally beginning to make some headway into Asia. One of Europe’s largest producers, the Iberian nation is the birthplace of some of the varietals that we enjoy widely today. In fact, Airen, a white varietal, is the most widely planted grape in the world. They do wear their Spanish guises, however, so one has to be looking for Garnacha (Grenache) or Monastrell (Mourvedre) to see how big their influence truly is.
Spain’s Iberian neighbour is no slouch either. Portugal’s wines have been famed for centuries, and Port is perhaps the most famous of them all. The fortified wine has been appreciated for its bold flavours, whether it is of the tawny variety, or made in the ruby or vintage style. Personally, we lean towards the Tawny, especially old ones like the ones below. We enjoy the caramel and nut flavours that emerge after 40 years of maturation.
It’s not just Portugal that produces a sweet, fortified wine. Sherry has already found a steady following, but we France’s mistelle wines are another exciting alternative. Ratafia from the Champagne regions is anything but common, however, so we take pleasure in enjoying the sweet berry flavours of these excellent examples.
If we’re going to talk about Champagne, then we simply cannot ignore the bubbly. While there is plenty being sold today, many bear the labels of a large house. There is a growing appreciation for small-scale grower labels.
One of them is the lovely Aspasie, which produces an unusual oaked Champagne. Very delicious when combined with the acidity and yeastiness of traditionally made wines.
Spirits and Liqueurs
It wasn’t just wines that were on show at ProWine. Numerous spirits and liqueurs caught our attention as well.
The Rankel walnut liqueurs are made by infusing spirit with green walnuts and spices, then maturing the liquid in oak casks. They are nice substitutes for dessert, or breakfast even, with flavours like a cinnamon bun or a walnut pie.
We confess that we’re not the biggest fans of Vodka, in general. The category thrives on clean, almost imperceptible taste, so it’s hard to find an example that we can fall in love with.
The Laplandia below might just hit that mark, though. It’s made in Finland (some say the actual homeland of Vodka) from some of the purest water in the world. We had no trouble believing it. The texture was so smooth and silky it was almost like drinking from a spring.
Long leagues like between the frozen glaciers of Finland and the dunes of Mexico, but there are still things in common between the two. Good spirit, for example.
Impressive packaging aside, we find that Padre tequila is worth a shout. The Blanco in particular has a depth of flavour, both sweet and grassy, that is hard to find in many commercial agave spirits. Did we mention that it’s produced by a team of Austrians?
Gin is an ascendant spirit in Singapore. Most of the gin that we enjoy today is of the London Dry type, which is, as its name suggests, a dry spirit. However, the gin that most drinkers of yesteryear might recognise are the Old Tom gins, which are sweeter and mellower. Few companies produce the older style, but Hayman’s is at the forefront of the subcategory.
Aside from its common use in cocktails, people are beginning to enjoy the variation and depth that can come from combining different sorts of botanicals.
One of the interesting ones that we’ve seen is the Colombo Gin, produced in Sri Lanka using both the traditional juniper and coriander, and a few different local herbs- like curry leaves.
Gin isn’t the only spirit coming out of Sri Lanka. Arrack, too is still being produced. While still unknown amongst most drinkers, it is quite a delicious spirit- which goes well with many tropical drinks. Produced from the fermented sap of coconut flowers, it was definitely worth a try.
Speaking of local ingredients, we found that Croatia, too has some interesting herbal liqueurs and infusions. Pelinkovac, made from flowers and herbs only found in the Mediterranean nation, has a lot in common with bitter Italian amaros. The spirit has a nice eucalyptus and mint tinge that we found refreshing and oddly, satisfying.
We have come full circle, back to our first love, whisky. It is no longer the domain of the Scots and Irish alone. The Welsh, too, have started making the water of life, and Penderyn distillery has found critical acclaim. It has a flavour that we find grainy, nutty, and somewhat reminiscent of a Highland or Lowland whisky.
Summing it all up
Wow. that was quite the ride. We enjoyed our time at ProWine Asia, and there was plenty of interesting stuff to see, aside from “merely” excellent spirits and wine. We’re looking forward to the next editions of the fair. If you’re curious as to what else happened, stay tuned to our friends at Spirited and Parched for their takes on the event.
This article has been brought to you in partnership with ProWine Asia.
