"Freestone Vineyard" Pinot Noir

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• Grilled duck breast with tamarind glaze (เป็ดย่างซอสมะขาม)

  The wine's savoury herb and forest-floor notes complement duck's gaminess, while its acid structure cuts the sweet-sour tamarind glaze and the mid-weight body avoids overwhelming the meat.

• Mushroom and thyme risotto

  Rustic forest-floor aromatics in the wine echo earthy mushroom directly, and the modest new-oak framing lets the savoury dish stay in the foreground.

• Seared salmon with beetroot

  A mid-weight, fresh red with bright acidity is one of the few reds that works with oily fish; the black raspberry and cherry fruit picks up the earthy sweetness of beetroot.