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Four Seasons Hotel Level 20

Dear Members

Following a sold-out grower champagne event for March 2, successfully organized by Joyce Chang, I am sure those of you who managed to snag a seat will be very happy with the event. Those who are disappointed about not getting in, please do sign up early for the AGM dinner. I am digging deep into our cellars for the upcoming annual general meeting scheduled for March 30th at the Four Seasons. In keeping with tradition, we will begin the evening with our AGM formalities while sipping Dumangin premier cru champagne. We have the usual society matters tabled for discussion and I am pleased to attach both the Notice of AGM and the agenda for your reference. The Annual accounts are pending the auditors’ signature before they are distributed, there are no issues highlighted to date. The AGM is the best platform for you to provide the current committee with feedback on past events and input for future event planning, and of course to meet/greet or grill the committee members, new or seasoned. I urge you to be punctual for registration so that the AGM can commence on a timely basis, thereafter we can continue to the dinner in an efficient manner. If you’re unable to join us, please do send your apologies as they are recorded. We do need a minimum quorum of 25 members for the AGM portion to approve the accounts and vote for the new committee.

For the dinner portion, we return to our reliable Four Seasons Hotel on 20th Floor, which has been very consistent for us in terms of food and service. The menu has been curated to pair with my selected theme of 90s Pommerols for the reds. I often feel Pommerols are overlooked amongst Bordeaux lovers, especially if one is looking for more robust Bordeaux profiles. For the evening, we are featuring 1995 La Fleur de Gay, 1997 Vieux Chateau Certan & 1996 La Conseillante, which allows us to gain a better appreciation of the vintages in the 1990s which I believe are reaching or have reached their peak drinking window. With the starters, we keep things a little fresher with the Mouton Rothschilds Aile d’Argent 2009 and the Malartic Lagraviere blanc 2012 paired with King prawn, mimosa egg and Avruga caviar.

Please do make time in your schedule to partake in the formalities for the society and also to join an evening of conviviality with friends and guests.


Sharon Sng


PS. For those egging for our next event, it will be held at Iggy’s on April 6, a very elegant lunch with a semi-blind arrangement for some active participation. This event is organized by Bernhard Steiner.



Saturday, 30th March 2019
Reception Aperitif
NV Philipponat Royale Brut
Warm Marinated King Prawn, Fennel Shaved, Egg Mimosa and Avruga Caviar
2009 Chateau Mouton Rothschild Aile d’Argent
2012 Chateau Malartic-Lagraviere Malartic-Lagraviere Blanc
Starter/First Course
Warm Magret of Duck Breast, Truffle and Shallot Vinaigrette
1998 La Grave a Pomerol
1995 La Fleur de Gay
Slow Braised Wagyu Beef Cheeks with Roasted Celeriac Puree, Poached Egg
and Horseradish Infused Natural Jus
1997 Vieux Chateau Certan
1996 Chateau La Conseillante
Vanilla Macaroon with Raspberries and Caramelized Almonds
Assorted Cheese with Condiment
1998 Chateau De Malle
Freshly Brewed Lavazza Coffee and TWG Selected Fine Tea







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