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DOMAINE DE LA JANASSE CHAUPIN

100% Grenache grapes from Century Old Vines
Half a decade of this Chateauneuf du Pape Mix and Match Offer

Any Mix of 6 bottles 15% OFF

2013
Domain de la Janasse ‘Chaupin’ CDP 750ml Red
NOW $93.50/per bottle Retail Price $110/per bottle

2014
Domaine de la Janasse ‘Chaupin’ CDP 750ml Red
NOW $93.50/per bottle
Retail Price $110/per bottle

2015
Domaine de la Janasse ‘Chaupin’ CDP 750ml Red
NOW $110.50/per bottle
Retail Price $130/per bottle

2016
Domaine de la Janasse ‘Chaupin’ CDP 750ml Red
NOW $119.00/per bottle
Retail Price $140/per bottle

Reviews 2013

93 Points Jeb Dunnuck
One of the wines of the vintage is the Grenache-dominated 2013 Châteauneuf du Pape Cuvée Chaupin. Coming mostly from a cool terroir in the northeast corner of the appellation (just to the east of Beaucastel), this wine is vinified with a small portion of stems and aged mostly in foudre (one-third is in demi-muids). It has gorgeous Grenache flair in its black raspberry, garrigue, spring flower and liquorice scented bouquet. This gives way to a medium to full-bodied, elegant, and layered 2013 that has more texture and sweet fruit than just about every other wine in the vintage. I’d drink it anytime over the coming 4-5 years, but it will have 10-15 years of overall longevity.” (JD) (10/2015)

92-94 Points Vinous
“Brilliant ruby-red. Intensely perfumed red berry and floral scents are complicated by star anise, allspice and orange zest. Spicy, focused and pure, offering intense raspberry and bitter cherry flavors that become fleshier and sweeter with air. Packs a solid punch but comes off as elegant and precise, finishing with superb thrust, supple tannins and lingering florality.”

93 Points Wine Spectator
“Gorgeous, with a textbook core of raspberry pâte de fruit flavours, enhanced by rooibos tea, liquorice, sandalwood and warm fruitcake notes. The iron-tinged structure is well-embedded and the fruit echoes beautifully on the lengthy finish. Best from 2017 through 2025.

Reviews 2014

91 Points Robert Parker’s Wine Advocate
Another wine with a Burgundian style, the 100% Grenache 2014 Châteauneuf du Pape Cuvee Chaupin is a forward, sexy 2014 that offers elegant notes of strawberries, kirsch, ground herbs and spice in a medium to full-bodied, lightly textured, balanced package. Drink it over the coming decade. (JD) (10/2016)

91 Points Wine Spectator
Anise, plum and cherry notes meld steadily together, picking up light tea and sandalwood accents along the way. A tobacco hint shows on the silky yet persistent finish. (JM) (10/2016)

Reviews 2015

96 Points Robert Parker’s Wine Advocate
The 2015 Chateauneuf du Pape Cuvee Chaupin is all Grenache, 40% whole cluster, aged in two-thirds foudre and one-third demi-muids and drawn exclusively from sandy sites. It showcases incredibly lush, silky fruit. Raspberries and cherries of incredible purity add hints of chocolate on the long finish but never seem heavy or warm. (JC) (10/2017)

95 Points Jeb Dunnuck
The 2015 Châteauneuf-du-Pape Cuvée Chaupin is another elegant, seamless example of this cuvée that shines for its complexity and length. Black raspberries, black cherries, dried flowers, incense, and spice note all emerge from this incredibly pretty, nuanced and silky beauty. With polished tannin and solid length, it’s going to keep for 10-15 years. It lacks the depth of a truly great year but is a fabulous wine that just sings of Grenache. (10/2017)

95 Points Wine Spectator
Pretty, with cassis and warm raspberry puree notes carried by silky but persistent structure, while rooibos tea, blood orange and incense accents fill in the background. The streamlined finish pulls everything together, letting the silky, perfumy feel sail on. (JM) (7/2017)

93-95 Points Vinous
(40 percent whole clusters; raised in foudres and demi-muids) Lurid violet. Heady aromas of candied red fruits, spicecake and minerals take on suave floral and garrigue qualities in the glass. Juicy and precise on the palate, offering sappy raspberry, cherry liqueur and spicecake flavors and hints of lavender pastille and blood orange. Silky tannins add shape to the extremely long, juicy finish, which leaves an intensely perfumed floral note behind. Many of these vines were planted in 1912. (JR) (3/2017)

93 Points James Suckling
100% Grenache from vines planted in 1912, this has a spiced blue plum and cassis-scented nose leading into a palate that has smooth, deep and velvety layers of blueberry and plum flavor. (8/2017)

Reviews 2016

99 Points Jeb Dunnuck
Bottled end of February/early in March, the 2016 Châteauneuf-du-Pape Cuvée Chaupin is incredible stuff, and while I suspect it’s the best vintage to date, it’s going to be great comparing it to bottles of the 2005, 2007, 2010, and 2015 over the coming 15+ years. This beauty offers a thrilling blend of kirsch, blackberries, smoked earth, graphite, and licorice on the nose. It’s full-bodied, deep, pure, ultra-fine, and powerful on the palate and flirts with perfection. It’s a tour de force in Grenache that readers need to snatch up! (8/2018)

96 Points Robert Parker’s Wine Advocate
The terrific 2016 Chateauneuf du Pape Cuvee Chaupin has lived up to my expectations from last year’s visit. It’s 100% Grenache, includes some parcels planted back in 1912, and half was vinified with stems. From sandy sites, it showcases the ability of Grenache to ripen fully yet retain a sense of elegance and lightness. It’s full-bodied and velvety but also vibrant, with black cherry fruit and hints of chocolate balanced by incredibly silky tannins and freshness on the finish. Really impressive stuff. (JC) (8/2018)

95 Points James Suckling
This is a profound expression of grenache with brambly, red fruit wrapped in wild herbs and flowers. Fresh, yet deeply ripe and expressive. The succulent, deep and fresh tannins are a feature. Power with elegance! Brilliant. Pure grenache on sandy soil, from three parcels of vines, aged between 80 and 100 years. (8/2018)

95 Points Wine Spectator
Delightful plum, raspberry and blackberry compote flavors form the core, with racy, graphite-edged structure running underneath. Dark anise and tobacco notes check in throughout. The long finish lets the fruit linger. (JM) (6/2018)

93-95 Points Vinous
Lurid ruby. An expansive, complex bouquet evokes cherry liqueur, blueberry, incense and candied flowers, along with a smoky mineral nuance that builds in the background. Shows outstanding depth and energy to the red and blue fruit and spicecake flavors, which become livelier and gain sweetness with aeration. Closes on a suave lavender pastille note, offering rounded, even tannins and emphatic, blue-fruit-driven persistence. (JR) (7/2018)

Fine Print
Ends 15th April 2020.
While stocks last! Wines are ready to be delivered.
Prices shown are fixed and strictly non-negotiable.
Prepayment is required to secure order.
All sales are final and non-refundable or returnable.
OWC = Original Wooden Cases.
Our wines are delivered duty paid and inclusive of GST.
Delivery charges of $35 $5 apply; waived on orders above $350 $99 (until May 2020)
All Wines at Taste of Tradition are imported and stored in Cold Chain 12-15°Celsius

Side Offer: Whole Original Wooden Case purchases 20% OFF

Top 5 South African Wines that you need to try.

Stay Home & Pick Six. Our April African Special.

Let the wine do the travelling while you stay at home. 5 Premium picks all the way from Capetown, South Africa. Purchase 6 or more to enjoy a whopping 40% Off and FREE Delivery. Limited and While Stocks Last.

Protea range is made up of the more accessible wines bearing the name of South Africa’s national flower as well as the shape-shifting Greek God, Proteus illustrating the diversity of the range and commitment to the area.

The Rustenberg Estate was founded in 1682 and is nestled in the valley of the Simonsberg Mountain in South Africa’s premium wine region, Stellenbosch. Rustenberg’s rich heritage and ethos have been informed by many centuries of human influence striving to understand and work with nature to produce wines of distinct character true to their terroir, variety and informed style.

De Trafford is hidden in the Stellenbosch and Helderberg mountains. David Trafford, the owner was an architect, but in 1976 he started producing his own red wines and with his everlasting passion for great wines today, he only focuses on the art of winemaking. The winery is located on Mont Fleur farm with a small team of dedicated workers approach as near organic, sustainable, eco-friendly while being guided by traditional virtues and knowledge.

Luddite Wines is a small family winery situated on the Eastern slopes of the Houw Hoek Mountains.  Niels and Penny Verburg started in 1999 with the sole aim of making world-class Shiraz. The family tradition continues with their daughter, Alice, joining the winemaking team. Since then, 8.5ha of vineyards and 480 olive trees have been planted.  Every effort is made, as the name states, to make wines with minimal interference and maximum integrity.

The flagship range, represents the pinnacle of quality, achieved by using only the best grapes from the best-suited terroirs and processed by the most sophisticated machinery in winemaking today.

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Singapore: 15 Little Road #02-01, Singapore 536988 | Tel: +65 6299 9300 | Fax: +65 6299 6200
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FREE DELIVERY for Orders Above $99.00

Free Delivery for Orders of above $99.00

To all our regular customers that stop by the office. We love your visits and thank you for patronising all these years. With the roaring Glass Sale at present we and to help all of us with social distancing, we have decided to offer Free Delivery for all orders over $99 islandwide.

Pick out what you need from our lists and we will deliver it to you. All our wines are shipped, stored and delivered cold chain logistics, 12-15°C, keeping it fresh and tasty. Our delivery guys, Bronson and Kelvin, are good fellas who practise social distancing and good hygiene and check their temperatures every day before they set off.

Singapore Warehouse Sale

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Chateau Laguiole Corkscrews
Chateau Laguiole Corkscrew

Email all orders to orders@tot.sg

Singapore: 15 Little Road #02-01, Singapore 536988 | Tel: +65 6299 9300 | Fax: +65 6299 6200

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Prepayment is required to secure order. All sales are final and non-refundable or returnable.
Delivery charges of $35 apply; waived on orders above $350.

Chicken Curry Recipe

the meat

Remove the breast of the Chicken. Separate the drumstick and cut into two. Separate the thigh and cut into two. Remove the wing. Split through the Drumlet in half and the Winglet in Half, leaving the joints intact. Split the Chicken down to remove its spine. Section the ribs in to bite portions.

I omit the breast in this my version of the Chicken Curry, simply to put focus on the skin and joints which I love picking on. I use premium chickens like Poulet Bresse and Pastured Open-Air Chicken.

Lightly pan-fry each piece, focusing to get a slight browning of the skin only and set aside piece-by-piece, as the skin becomes ready. (the chicken piece is still quite raw)

Bring a large pot with 1L of boiling water, add the chicken and blanch, remove the chicken pieces into a pot with 1L of water on a high flame. Start frying the Rempah, lower to a simmer once it comes to a boil.

If you use an pastured Open-Air chicken, will take a considerable longer time to cook than the standard sheltered barn raised, test the tenderness with a fork.

The Rempah

Mix 100ml of Water with a Sachet of Granny’s Curry Powder to form a paste.

Pound a clove of garlic and 300gms of shallots, 2 slices of Galangal, a thumb of fresh Turmeric and three stalks of lemongrass. On a medium flame with 75ml of oil fry the garlic, onions until the onions are limp and just turning brown then add in the paste and fry until the oil starts to separate from the rempah. Add the rempah to the boiling meat. Simmer over a light flame and cover.

The Vegetables

Cut 2 peeled potatoes into 8 pieces each, leave it in water for 30 minutes, dry the pieces; portion out quarter head of Cauliflower and halve 4 Okra and 2 eggplants, brush with olive oil. Roast the Potatoes in the Oven until the skin is crisp, then add the cauliflower, okra and eggplant until both are slightly browned. Add to the simmering curry.

The Curry is ready when the meat gives slightly to the touch of a fork.

Basic Curry

Recipe for quick & simple curry

Mix 100ml of Water with a sachet of Granny’s Curry Powder to form a paste. Chop roughly half a clove of garlic and 200gms of shallots, you can use other onions too.
Mix 200ml of Coconut Cream with 550ml of water and boil with 600gms of Chicken/Mutton/Beef.
On a medium flame with 75ml of oil fry the garlic, then onions and add in the paste until the onions are limp and just turning brown.
Add this mixture to the Meat and Coconut Cream. Simmer until the meat is soft.
In a hurry? omit the garlic and shallots, omit or replace the coconut milk with water or rice or dairy milk.

Granny’s Curry Powder

We decided to package Emil’s Granny’s Curry Powder from her original recipe, it is a tastily addictive albeit without the opium poppy seeds omitted, as it is restricted by the authorities

Something out of the blue. We decided to package Emil’s Granny’s Curry Powder from her original recipe, it is a tastily addictive albeit without the opium poppy seeds omitted, as it is restricted by the authorities,

The complex curry flavors or the Peranakan. Chinese expatriates, from the south of China, have co-existed in South East Asia for at least a thousand years. With a staunch ancient Chinese culture, these communities, have picked up local tastes and speak a mix of Hokkien and Malay.

Emil’s paternal Grandmother is Peranakan. Her culinary skills are perhaps the seeds of his insatiable appetite for great produce and culinary excellence. Emil has kept his family stocked with Curry Powder for decades, his father before him and his grandmother before that.

We are pleased to bring you his family culinary heirloom as a fresh breeze from the riguers of the Wine Trade.

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