Wine of the Month - October 2016

It was a great honour to be assisting Ying Hsien, Singapore's first Master of Wine, in the selection of wines for the Formula 1 Singapore Grand Prix this year. The discussion on what wines to include was intense but on the whole I was pleased by how well they showed on the day itself. One of the considerations which the selection panel paid careful attention to was how the food, catered by Grand Copthorne Hotel, would affect the flavours of the wine. By itself, the Renato Ratti Marcenasco Barolo 2012 would have been rather tannic, but paired with food it mellowed considerably allowing the fruit to shine through, especially with the roasted Angus beef and selection of aged cheeses. Attendance at the race was down markedly from the year before, which was a pity, as the organisers pulled out all the stops in delivering a great experience. On the flipside, those who did go benefited from shorter queues and easier access to the big-name acts, whose enthusiasm did not seem diminished in the slightest.

Wine: Renato Ratti Marcenasco Barolo 2012

Tasting note: A single-vineyard wine made from the Nebbiolo grape. The Marcenasco plot has a long history of cultivation and was already producing wine since the 12th century. This interpretation has the full-body and fierce tannins that one would expect from a Barolo, leading with classic aromas of tar, licorice and violets. The palate shows an easy harmony, following on with notes of dried fruits and bitter cherry that add a savoury element to the wine. A very well-balanced effort.