Marcus Chen has been professionally wining and dining since 2014. Having done stints in restaurants and hotels in places as far flung as Zurich and Dubai, this summer he was tapped to become the first Head Sommelier at the new Lucali BYGB in Singapore.
Chen’s curated programme at Lucali BYGB doesn’t allow for menus or by-glass orders. But his selection of gorgeous wine bottles, rack upon rack of them, includes both natural wines and cult favourites. Highly original, the collection includes both harvests from Margaret River, bottled exclusively for the legendary pizza spot, and new vintages from the estate of Arianna Occipinti, the celebrated Sicilian winemaker. Each bottle, you can rest assured, has been cannily hand-selected by Chen for its ease of pairing with the restaurant’s food. So, naturally, there was no better expert to turn to when drawing up plans for this year’s Christmas dinner.
If your head spins when you think about the difference between a Malbec and a Merlot, allow Chen to help you make up your Christmas menu using his artful pairing recommendations.
If you’re having… roast turkey
Domaine des Marnes Blanches Cote du Jura “En Quatre” Savagnin 2018
“Besides Chardonnay, Savagnin is a hidden gem from Jura. Aromas of toast, ripe apricots and aged cheese bring out the flavour of the turkey meat, and the acidity helps to balance out the flavours.”
If you’re having… Singaporean curry chicken
Schloss Lieser Brauneberger Juffer Riesling Kabinett 2018
“When you pair lightly sweet wines with spicy food the wine tastes less sweet and quells the burn of the curry. Hence, off-dry Rieslings are especially great with such a dish. Well-structured with convincing depth and length, even with curry!”
If you’re having… shepherd’s pie
Noelia Ricci Sangiovese di Romagna Superiore DOC 2018
“Sangiovese is typically known as a food pairing wine. For a young wine like this, it has a lively acidity, moderate and approachable tannins and hints of savoury notes that will balance out the richness of the shepherd’s pie.”
If you’re having… roast beef
Telmo Rodriguez Pago La Jara 2007
“The big flavour of roast beef really begs for a beefy red wine. This Tempranillo definitely compliments the beef with aromas of spice, bacon and a wonderfully soft texture on the palate.”
“A rice dish that is aromatic and fragrant of spices? Pinot Noir works well because it is light and fragrant, so it won’t overpower the delicate flavours of the dish”
If you’re having… chilli crab pasta
Franck Balthazar Cote du Rhone 2016
“A blend of Syrah and Grenache from the southern Rhone, it is known to be bold, medium to full bodied and aromatic. This wine stands a chance on the same ground with the strong, fragrant chili crab when presented to your palate.”
If you’re having… honey-glazed ham
Lucali Malbec 2018
“Since this style of ham is sweet, matching it with wines that are fruity would be great! Our Malbec is definitely not your typical style as it is softer in texture and easier to drink.”
If you’re having… dry laksa
Xavier Gerard Viognier, Collines Rhodaniennes 2018
“Definitely would consider going for an aromatic white wine like Xavier Gerard’s Viognier with its fresh and intense aromas of honey, pears and apricots. It is rounded and smoothly textured accompanied with balanced acidity against the rich laksa.”
If you’re having… baked salmon
Frank Family Carneros Chardonnay 2016
“A full-bodied oaky Chardonnay is going to work wonders on the baked salmon. Aromas of toasted brioche, baking spice and as well as the creaminess of the wine really matches a rich oily fish like salmon.”
If you’re having… popiah
Chateau de Bonnezeaux La Montagne Chenin 2018
“Popiah might seem like a light dish at first but it actually packs a punch with all condiments combined into a roll. This wine itself has the same characteristic, light yet complex. A unique expression of Chenin that creates a beautiful harmony between the food and wine.”
If you’re having… prawn cocktails
Michele Chiarlo Le Marne Gavi DOCG 2018
“A light, crisp white wine with great minerality is ideal to start your meal with, especially with cold prawn cocktails as an aperitif. One of the crowd pleasers to get the party started!”
If you’re having… biryani
Chapuis Freres Hautes-Cotes de Beaune Rouge 2019
“A rice dish that is aromatic and fragrant of spices? Pinot Noir works well because it is light and fragrant, so it won’t overpower the delicate flavours of the dish. This Burgundian Pinot Noir is subtle, fruit forward with a hint of herbal tones.”
And finally, if you’re having… mince pies
Domaine de l’Ecu Muscadet Sevre & Maine “Taurus” 2015
“Yummy Muscadet from Loire Valley! Intense aromas of melon, honey and baked apple on the nose with savoury finish on the palate. Pairing it with the mince pie at the end of your meal is oddly satisfying.”
Of course, Lucali is also offering its own riff on the traditional Christmas party, if you’d rather cede control to the master himself. On 22 December, Chen will host the third iteration of Lucali’s Smashable Sessions, a non-traditional two-hour wine tasting fiesta. This month’s instalment of the masterclass-slash-drinking-session will revolve around maverick winemakers under the age of 35, themed “Young Guns of Wine.” Expect, too, a four-course meal and holiday games galore. And if you miss this month’s iteration, there’s always Volume 4 in January.
Find out more about Lucali BYGB and its special events, and make your reservation now.
