ThinkWine

We are thrilled to share that we are expanding our beer collection to offer even more of what we love, drink, and discuss. Don’t worry, Asahi is here to stay!

Rodenbach
In 1821 Alexander, Gregoor, Pedro and Amalia found the brewery. However, it is to Eugène Rodenbach that Rodenbach owes its unique quality and masterly character. He not only studied the vinification of the beer, but also optimised the maturing process in oak foeders (maturing barrels). The world-renowned foeder halls with their 294 oak foeders, some of which are 150 years old, are protected as industrial heritage of the Flemish Community.
✨Rodenbach Vintage is a unique, unblended Flanders Red-Brown ale beer that is matured in oak casks for 2 years. Only the best casks are used, after which I subject the beer to a strict sampling selection. Rodenbach Vintage has a uniquely balanced acidic taste and a long, fresh and fruity aftertaste.
✨Rodenbach Alexander is crafted by blending one-third ‘young’ beer with two-thirds beer that has been aged for two years in oak foeders, then infused with the natural juices of Noorderkrieken cherries. The aroma is heavy with tart cherries which is reflected in the taste. The malt has mild sweetness with hints of caramel which helps to balance the fruitiness and sourness. There is a low level of bitterness that creates balance to the sour and sweet components.

✨ Duchesse de Bourgogne is an ale of mixed fermentation. This Flemish red from Verhaeghe is truly unique. The amber beer is brewed in the normal fashion and then put into oak barrels for many years to take on that oak character and turn slowly sour. It has a wonderful oak and cherry aroma, with a hint of balsamic vinegar. It starts beautifully sweet and melts away into a soft, sour cherry-like beer known as a Flemish Red.
The name of the beer is named after the Duchess Mary of Burgundy, the only daughter of Charles the Bold, who was born in Brussels in 1457 and died in a horse riding accident in 1482.

✍️🏼 The estate Peter Lauer in Ayl has holdings in some of the best steep sites on the Saar. They are planted exclusively with Riesling. In some parcels, the vines are up to a century old. After completing oenological studies at the École Nationale in Montpellier/France in 2005, Florian Lauer began to assume responsibility in the wine estate founded by his family in 1830. His specialties are off-dry and dry Rieslings with a moderate alcohol content. He is committed to producing wines in harmony with nature. The wines are spontaneously fermented with their natural yeasts. He received the Gault Millau WeinGuide’s award for the best off-dry Rieslings of Germany early on in his career.

🍇 Citrus, silica, gunpowder, jasmine and labdanum.
All flavoured with green mint and white pepper.

Save the date 23 July!
Our friends Pata Negra House are coming to visit us!
Jamon style party, lots of cheese - All You Can Eat for 298 HKD

📆 Date: 23 July
⏰ Times: 6-10pm
📍Think Wine, 2/F, LL Tower, 2-4 Shelley
Street, Central

https://book.bistrochat.com/thinkwine

Friends, it’s taken us a long time to get to this point, tasting, selecting, conferring and discussing, but we’re finally ready to present to you our sake selection

Most sake can be enjoyed by the glass

Part 1.

‘Gonin Musume’ Shizen no Manma Kameno-o, Kimoto
The leading light in natural sakes, Masaru Terada is the 24th generation kuramoto of an almost 350 year old brewery. As such, he believes in making sakes that hark back to centuries past.
The brewery employs kimoto and ancient bodai-moto methods, using natural yeasts that inhabit the air. It was only after marrying into Satomi Terada’s family brewery that he understood the difference between commercial & craft sake. It’s fair to say that he is now pushing that distinction further than most.

‘Nyukon no Itteki’, Junmai Daiginjo Muroka Nama Genshu
Akishika Shuzo was founded in the town of Nose (No-say) in Osaka prefecture in 1886. When Hiroaki Oku took over his family brewery in 2009, he set a new production target: He wanted to slash it by 75 percent. Each year he gets closer to that goal, and Akishika sakes get rarer. His reasoning: he wants to use only the very best rice, and to be at the helm for every step of the process. He’s aiming for what he calls “ikkan-zukuri”, meaning production from seedling to sake.
The name of this sake means “one drop into your soul”.  The rice used in this sake is from rice paddies grown organically by Oku-san himself. Flavour and aroma are often inversely correlated in sake, and the daiginjo style is usually all about aroma. Here’s one that’s all about flavour! A Daiginjo with great complexity, a touch more acidic that most common Daiginjo, with a fine balance of sweetness and dryness. A versatile sake that pairs well with many different type of dishes.

Friends, we are pleased to introduce you to our heroes of this week’s Cellar Highlights selection

Domaine Remy Jobard
2018 Meursault 1er Cru Genevrieres France
old price: 2880
new price: 1760

Lethbridge Allegra
2011 Chardonnay Australia
old price: 1800
new price: 1140

Domaine Buisson-Charles
2018 Chapelle-Chambertin Grand Cru
old price: 5000
new price: 3500

Domaine Prieure Roch
2020 Dessus Les Gollarde Savigny-les-Beaune
old price: 7000
new price: 5200

Emmanuel Reynaud
2019 La Pialade
old price: 2500
new price: 1700

Every Saturday!
Oysrers for 10 hkd, when ordering a bottle of wine

Friends, we are pleased to introduce you to our Cellar Highlights

Every week, we will announce our favorite wines that we like to drink with pleasure and are willing to share with you at an excellent price point. Heroes on this week:

Domaine Didier Dagueneau
2018 Buisson Renard
old price: 2300
new: 1650

Domaine Follin Arbelet
2020 Corton-Charlemagne Grand Cru
old price: 3400
new: 2200

Chateau Le Puy
2022 Marie-Cecile
old price: 1280
new: 870

2019 Domaine La Grande Colline
old price: 2000
new: 1420

Roagna 
2011 Barbaresco Montefico Vecchie Viti
old price: 4800
new: 2690

2H ALL YOU CAN EAT - 128HKD

Everyday from 3pm and last order 6pm

Natives of the Jura, both Pauline and Géraud’s families owned tiny plots (used to make wine for home consumption) and spending time in the vines in their childhood was enough to give them the wine bug.
The couple met while studying winemaking in Dijon and created Domaine des Marnes Blanches when they returned to the Jura in 2006.

When it comes to white wines, their range concentrates on topped up chardonnay and savagnin, but they also offer good value Vin Jaune and Vin de Paille. From the 2016 vintage Pauline and Géraud have been selecting barrels of chardonnay and savagnin for longer ageing (often 24 months instead of the usual 10-12) and bottling as ‘mise tardive’.

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Savagnin vert variety that comes from the same Cesancey 40yo vineyard as the chardonnay En Quatre Vis. A stunning age-worthy wine with drive and tension, Géraud comments that the acid backbone is typical of the savagnin vert strain. Aged in foudres and concrete eggs for a year, it has exceptional balance, real class, and a spicier nose compared to Les Molates. On the palate, it offers stewed citrus fruits and gentle bitters on a lengthy finish.

Tuesday 7 May

Duddell’s will takeover ThinkWine for a wonderful Night.

Don’t forget to book your table.

https://book.bistrochat.com/thinkwine

Are you a wine lover in Hong Kong today? Pass by to discover our large wine selection.

Open from 3pm until late (closed Sunday Only)

Mozzarella Bufala is a type of mozzarella cheese that is made from the milk of Italian Mediterranean buffalo.
This Mozzarella has a fresh, soft, and semi elastic texture. Queen of the Mediterranean cuisine, this Italian product is floral, mild, milky, and slightly sour.

It will great wine pairing with Champagne Blanc de Noir, Vermentino di Sardegna and light red wines

ThinkWine is open since 5 October 2019. One of the best wine bar in Hong Kong with more than 550 wines on the list.

🇭🇰

“Antoine has decided to blend together all his Meursault lieux dits in a change from previous practice. The 2020 comprises 40% En la Barre 20% Tillets and the result comes from his previous Meursault blend and the recently purchased Meix Tavaux. Clear pure lemon and lime, with a touch of reduction.
Definite austerity here but with fruit volume behind. In fact, there is a wonderful concentration of pure lime infused fruit, with a steely backbone. Very fine long aftertaste. Love it! Very long indeed. 5-Star Wine”

Jasper Morris

 
 

La Pialade is a second label in the traditional sense in that the grapes come mainly from the Fonsalette, though a bit of Chateau Rayas grapes can find its way into the blend in some years
The occasional inclusion of Chateau Rayas grapes adds complexity and depth to La Pialade blends, showcasing the winery’s commitment to quality and craftsmanship

Homemade Chicken Wings

Ratafia de Champagne is liqueur apéritif, made with the juice of freshly-picked Champagne grapes, and fortified immediately after pressing (to prevent fermentation commencing) with grape spirit distilled from Champagne grape skins

As with anything that is bottled by this great grower, this is not your average example of the genre! Apart from the renowned work in the vineyard, Egly uses only 100% Grand Cru, Estate-grown Pinot Noir. The fruit is sorted and pressed gently and only the finest grape spirit is added

MAGNUM AVAILABLE ONLY

The finest area of the Santenot appellation, in former days classified as ‘tête de cuvée’.

The average age of the vines is over 30, the oldest are 60 and the youngest just 3.

The wines are deep in colour, rich, deep tannins are present ,but lovely and elegant on the end of the palate. Black fruit aromas dominate: blackberry, blackcurrant and cherry. More powerful than most of the Volnay

Many of you requested us to keep the raclette. We are listening you ❤️❤️❤️

358hkd for all you can eat

Homemade French Fries with a glass of champagne.

Tuesday 20 February from 6pm ThinkWine will welcome the team of Mono for a night only with a special menu at only 788HKD.

Don’t forget to book a table

In the 1970s, when Gerard Chave took over from his father, the domaine rapidly achieved megastar status due to the extraordinary quality of his wines. Gerard’s son Jean-Louis (25th of his name) now oversees the estate and has shown an ever expanding dedication to improving the already stunning quality of these rare wines. Jean-Louis Chave regularly dedicates the domaine to intense and exacting projects, the benefits of which will be seen by future generations. Indeed, the estate employs three full time stonemasons just to repair the traditional stone walls dotting the vineyards.

Vintage 2013 ✨
There’s intense dark fruit, suave floral and exotic spice character and a deep, energizing core of minerality, plus hints of olive, botanical herbs, licorice and smoked meat. The dark fruit flavors are rich and concentrated, with notes of blackberry, black cherry, and plum. The floral and exotic spice notes add complexity and elegance to the wine, with hints of violet, lavender, and cardamom. The minerality brings a sense of terroir and adds a refreshing quality to the wine. The hints of olive, botanical herbs, licorice, and smoked meat provide savory undertones and a touch of umami.

Full-bodied and powerful on the palate, this gorgeous wine is going to shine with just 8-12 years of bottle age yet age with the best of them.

Thank you for tasting such legends with us

Champagne night this Saturday with a DJ from 10pm.

No plan fro NEW YEAR’S EVE???

Come to celebrate at Thinkwine for a Millennium Night.

ALL YOU CAN EAT RACLETTE IS BACK FROM 4 DECEMBER TO 30 OF FEBRUARY.

Monday to Thursday & Saturday

358HKD + 10% (better to book and let us know you want Raclette)

Frederic Savart works with two varieties, Chardonnay and Pinot Noir, across two neighboring villages - Ecueil (3 ha) and Villers-aux-Noeuds (1 ha).

His philosophy in the vineyards is to prevent disease as much as possible, rather than treat it - towards this end, he prefers a holistic approach, creating an environment within which the plant is better equipped to resist malady on its own.

L’Ouverture is 100% Pinot Noir all from the village of Ecueil, half of which was fermented in mostly neutral barrel with the other half is fermented in stainless steel. The wine only sees partial malolactic fermentation.
The wine is in equal parts a blend of three successive vintages and aged under cork, not crown cap. Dosage is 7g/L.

Party before festive season? Come to celebrate with us a champagne Night.

All you can eat from 6pm to 9pm

DJ from 10pm (100hkd fee to pay the DJ for all people being here after 10pm)