Marking the beginning of the international summer months, in June, IGNIV Bangkok hosted a special event, the Sommelier 1.0, for gastronomers to gather, learn, and savour a taste of summertime paired with a collection of exceptional wines handpicked by Bangkok’s top sommeliers. These five sommeliers from renowned establishments included Eik of Elements, Giuseppe “Jo” Cola from Baan Tepa, Thanakorn “Jay” Bottorff from Inddee Bangkok, Vishvas Sidana from Haoma, and IGNIV’s own Regina D’Souza, who collectively presented dining guests with a one-of-a-kind culinary journey through wine pairing.
The night started with a pairing presented by Vishvas from Haoma. A bottle of Ambonnay Champagne Marguet Grand Cru 2017 was presented alongside the refreshing snack course highlighting flavours such as mint, watermelon, tomato, and pickles.
As more savoury flavours were introduced to the table, Jo from Baan Tepa introduced the Cascina Zerbetta Quattrocento Sauvignon Blanc to pair with the first starter course of tuna with asparagus and orange wasabi sauce; wild salmon with daikon, dill, and citrus; carrot and crab yuzu roll with nasturtium; and salad with lettuce, jalapeño, kohlrabi, and herbs.
Next in our wine glasses was the Graillot Crozes-Hermitage Rouge 2021, handpicked by Elements’ sommelier, Eik. The red wine paired well with a new starter round of scallop, Kristal caviar, and crudité.
The sommelier in charge of the wine pairing for the main course was none other than Regina D’Souza. Benvenuto Pinot Noir, created exclusively for IGNIV, was Regina’s choice of libation for pigeon and foie gras wrapped in cabbage; veal tenderloin served with a sweet bread and turnip; corn and lemon in custard; and carrots in kimchi and sesame dressing.
For the final pairing for the decadent dessert course, Jay from Inddee picked the Melsheimer 2014 Fortified Riesling.
The IGNIV’s Sommelier 1.0 night ended with the guests visiting IGNIV’s Candy Store offering bite-sized sweetness ranging from canalés, madeleines, chocolate, and macarons to fruit jellies.
Though this one-of-a-kind sommelier guest shift has ended, gastronomers are still welcome to discover IGNIV’s Summer Menu. The summer selection highlights the unique flavours and textures of summertime, as well as top seasonal products, such as French pigeon, foie gras, Dutch veal, Japanese trout, Maldivian tuna, Japanese scallops, and more, alongside local ingredients from Thailand, such as fresh fruits and herbs.
To book your table, contact igniv.bangkok@stregishotels.com or 02-207-7822, or visit IGNIV’s official website to learn more.
IGNIV Bangkok is located at The St. Regis Hotel Bangkok on Rajadamri Road.
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