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Photo Credit: Wolfgang’s Steakhouse Singapore Video Credit: CuisineWineAsia

I was excited about my visit to Wolfgang’s Steakhouse as two wine brands, Orin Swift and Louis M. Martini that had just made their debut in Singapore were to be showcased.

Hailing from California both brands had a long history of wine making. It was going to be a colourful afternoon. 

The service at Wolfgang’s Steakhouse was amazing. As I stepped in to the bar area I was met with a glass of chilled Orin Swift Mannequin, a cuvee dominated by Chardonnay. I was surprised at myself for I usually steer away from chardonnay. I had had an overdose of it in the years I lived in Sydney hence prefer to opt for other varieties of grape. 

This one though was excellent. I not only enjoyed it, I would also venture outdoors (into the balmy heat of Singapore) with it, as it’s tones were crisp and elegant. 

It was a great start to the afternoon. Sliced bacon and tomato & mozzarella blended beautifully into the notes of this chardonnay. Wolfgang’s Steakhouse typical of most American restaurants, boasts a large bar where one could have an aperitif before moving in to the larger dining room. 

Hidden from sight, I was ushered into the main dining area which had been stylishly set for a true wine-paired lunch. The beef barley soup was first on the agenda and the aroma as it arrived was bold. This broth was full of flavor which obviously came from hours of cooking. To complement it I had the Orin Swift Abstract, a Grenache-based blend with Syrah and Petite Sirah. 

Orin Swift wines are bottled with stunningly designed labels. Each with an individual story, they tell of David Phinney, the owner’s experiences as he was driving or waiting in airports. On the Abstract bottle you will find a collage of images ripped out from magazines and subsequently pieced together when Dave got back to the office. Interesting!

Wolfgang’s Steakhouse offers a USDA Prime Striploin Steak which is 28 days dry aged. I tried this and while the portion was hearty for me I almost managed all of it, with the help of the Orin Swift Palermo 2015. I was in seventh heaven - a good piece of red meat accompanied with a great drop of red. What else can anyone ask for? 

Palermo, a blend of Cabernet Sauvignon, Merlot and Malbec had deep and luring aromas of raspberry and ripe cherry with accents of star anise, five spice and black tea. The spicy flavours were evident and totally complementary to the meal in front of me. So far I had not rejected any wines. They were all amazing drops that I would recommend hands down. 

I had a taste of the Louis M. Martini Napa Valley Cabernet Sauvignon too which was served with this course. Grapes for this wine were carefully selected from several premium Napa Valley vineyards. The founder’s belief “the best grapes make the best wines” rang through. Today this winery’s legacy continues with an acclaimed collection of unforgettable wines. 

I was treated to a 2014 Monte Rosso Zinfandel as a last wine for this course. I think this was the stunner for me. I was told this was crafted from old vines, some even more than 125 years old. It had a unique taste that grew on me so why not have a little more? 

True to American style desserts I concluded my majestic lunch at Wolfgang’s Steakhouse with a New York style cheesecake. It was not the usual heavy fare rather a light vanilla flavour that ran through it and certainly did the job of cleansing my palette. 

Paired with this dessert I was served another Orin Swift 8 Years in the Desert 2017. By incorporating Petite Sirah and Syrah into the blend, some of the unpredictability of Zinfandel was mitigated. 

I have to say these two wineries showed their mastery from the quality of wines that were showcased. I loved every single one of them. It was obvious they knew their wines well too as the food at Wolfgang’s Steakhouse was paired perfectly. 

If you are in for a special treat, whether it be an anniversary or a big birthday bash, I would encourage you to spoil yourself at Wolfgang’s Steakhouse, where these amazing wines are available. 

The exceptional service of well trained staff and ambience of the sun drenched dining space, make for a full experience of an outstanding event that’s waiting to happen. I know I will be there again soon!

Comments

Rated
8
Richard
ELITE
750 comments
13 September 2019
8/8 for this one. Super amazing and staff friendly and very professional. It was a great start to the afternoon. Sliced bacon and tomato & mozzarella blended beautifully into the notes of this chardonnay. Wolfgang’s Steakhouse typical of most American restaurants, boasts a large bar where one could have an aperitif before moving in to the larger dining room.
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Rated
8
Ronnie
CONNOISSEUR
90 comments
12 September 2019
Video Credit: CuisineWineAsia : https://www.youtube.com/watch?v=V89mJeadIhI&t=69s The signature of Wolfgang’s Steakhouse is the tender sub-primal cuts of USDA Black Angus meat which are dry aged in a proprietary designed aging room for 28 days. The Black Angus meat possess large, evenly distributed intramuscular fat making it suitable for the dry aging process. Each piece of meat is rotated to receive regulated and constant airflow so that muscle tissue is broken down and tenderize while producing a good flavor profile. The Black Angus meat is subsequently subjected to being cooked at 1600-degrees Fahrenheit on a grill broiler to seal the meat’s juicy succulence and flavor. Wolfgang’s Steakhouse serves all it steak piping hot (and sizzling!) with a caramelized crust on the outside and tender on the inside. This video showcases an interview with Peter Zwiener, President and Co-Founder of Wolfgang’s Steakhouse, and we got an exclusive footage showing how the Black Angus steak is cooked in the kitchen of Wolfgang’s Steakhouse!
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