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Culinary Blog

Our core values at Thalias

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In order to succeed in its mission of being recognised as the premier hospitality group in Cambodia, Thalias had to define a set of values that reflect our mission, direct our actions and underline all our relationships. We had to examine who we are and where we want to be. This helps us to make decisions and to select team members who best reflect our core values in order to create a harmony of thought and action, people who want the best for themselves and the best for everyone they work alongside and serve. We embrace responsibility Our commitment to social responsibility goes hand-in-hand with our service-driven spirit. By actively supporting causes like poverty reduction, environmental protection, child welfare, diversity, and inclusion, we not only do what’s right but also strengthen our company and contribute to a sustainable future. We champion integrity Our conviction lies in the power of great management, guiding everyone effectively in all aspects of our work. We relentlessly pursue excellence Our continuous drive for improvement involves questioning and challenging ourselves and those around us, fostering an environment where everyone’s talents and passions thrive. We spark change for growth In a world that’s always evolving, we unite to lead with a clear vision, determination, and adaptability. This empowers us to refine, innovate and transform, propelling growth and progress. We treasure our people By dedicating ourselves to mentor and support our leaders, we set a powerful example for them to follow. This approach extends to our team members, guests, and customers, creating a cycle of care and consideration that benefits all. Just like you, your team members will embody remarkable qualities that make them stand out: KINDNESS — always considering others in our actions CURIOSITY — fueled by an insatiable eagerness to learn and boundless horizons OPTIMISM — finding the best in those around us ETHICS — unwavering dedication to doing what’s right SELF-AWARENESS — reflecting on our actions and striving for improvement COMPASSION — understanding and supporting others’ needs wholeheartedly We firmly believe that teams built upon these values lead to harmony, happiness, and productivity, and our proven track record stands as a testament to this.

Savoring Sophistication: A Memorable Burgundy Wine Tasting Experience with Cambodia’s Top Sommelier

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An unforgettable evening unfolded at the French Embassy, where a spectacular Burgundy wine tasting was orchestrated by Seyha Hak, Cambodia’s top sommelier in 2013. Alongside talented individuals such as Un Sokmean and Khantei Sok from Thalias Hospitality, Seyha expertly introduced the wines to a distinguished guest list, which included French Ambassador Jacques Pellet.   Guests were treated to a diverse selection of extraordinary wines: Champagne Gervais Gobillard, Saint-Véran Château Vitallis, Ladoix 1er Cru Domaine Maratray Dubreuil, Savigny-lès-Beaune Domaine Maratray Dubreuil, Pommard Domaine Bertrand Bachelet, and Nuits Saint-Georges Domaine Dubois. Each wine showcased its distinct character: Champagne Gervais Gobillard: A sophisticated interplay of fruity and mineral notes, embodying elegance suitable for complementing refined appetizers or lightly spiced fish dishes. Saint-Véran Château Vitallis: A harmonious blend of fruity and floral flavors with a velvety texture, perfect alongside seafood or white meats. Ladoix 1er Cru Domaine Maratray Dubreuil: A captivating mineral richness with enduring nutty undertones, a tribute to the Côte de Beaune’s exquisite whites. Savigny-lès-Beaune Domaine Maratray Dubreuil: Boasting delightful red fruit aromas, a robust structure, and a powerful palate – a match made in heaven for veal, poultry, or piquant cheeses. Pommard Domaine Bertrand Bachelet: With its deep, vivid hue and bold fruit-driven essence, it pairs impeccably with red meats and cheeses. Nuits Saint-Georges Domaine Dubois: An intense, ruby-red masterpiece with commanding aromas and harmonious tannins, suited for red meat, game, and cheese. The event was organized by Sylvain Come from Peuch & Besse, who deserves heartfelt gratitude for crafting this refined affair. The evening also honored Seyha Hak for his unrivaled passion in nurturing Cambodia’s up-and-coming wine connoisseurs.

An Unforgettable Whisky Tasting Event: Bellevoye Whiskies and L’Acrobate Gin De France 44% Paired with Exquisite Culinary Creations from Topaz’s culinary team

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On a fine Monday afternoon May 1, 2023, a group of 25 professionals gathered for an intimate and exclusive gin and whisky tasting event, featuring a selection of Bellevoye whiskies and L’Acrobate Gin De France 44%. Organized by the talented CDA’s Jeroen and Alexandre Sirech Bellevoye co-founder, the event was a delectable journey through the world of fine spirits and their perfect culinary counterparts. With a carefully curated menu by renowned Chef Sopheak Pov of small-sized tapas plates and drink pairings, the event was a testament to the art of food and drink pairing, as guests were treated to a symphony of flavors that complemented each beverage close to perfection. We will take you through the exquisite culinary creations and drink pairings that made this event truly unforgettable. 1. A Refreshing Welcome: L’Acrobate Gin De France 44% G&T Paired with Cucumber Canapés with Herbed Cream Cheese and Smoked Salmon The event started on a refreshing note, as guests were welcomed with L’Acrobate Gin De France 44% G&T, paired with cucumber canapés topped with herbed cream cheese and smoked salmon. The cool, refreshing cucumber enhanced the botanicals in the gin, while the herbed cream cheese provided a creamy contrast to the effervescent tonic. The smoked salmon added a touch of luxury, making this pairing an elegant start to the lunch. 2. Bellevoye Blue, New Barrel Finish: A Symphony of Creamy and Nutty Flavors The first whisky on the menu was Bellevoye Blue, New Barrel Finish, paired with aged Gouda cheese and smoked salmon canapés. The creamy, nutty flavors of aged Gouda and the rich, smoky notes of the salmon enhanced the fresh oak and fruity accents of this whiskey, creating a harmonious and delightful pairing. 3. Bellevoye White, Sauternes Barrel Finish: A Decadent Delight Next up was Bellevoye White, Sauternes Barrel Finish, paired with foie gras terrine, fig jam, and brioche toast points. The rich, buttery foie gras and sweet fig jam complemented the honeyed sweetness and smooth texture of this Sauternes-finished whiskey, resulting in a decadent and indulgent pairing. 4. Bellevoye Red, Grand Cru Barrel Finish: A Symphony of Savory and Earthy Flavors The Bellevoye Red, Grand Cru Barrel Finish, was paired with braised beef short ribs, red wine reduction, and truffle mash. The tender, savory beef and earthy truffle flavors beautifully highlighted the deep, fruity notes and elegant structure of this Grand Cru-finished whiskey, creating a delectable and satisfying pairing. 5. Bellevoye Green, Calvados Barrel Finish: A Fresh and Delicate Combination Seared scallops with an apple and fennel salad accompanied the Bellevoye Green, Calvados Barrel Finish. The delicate sweetness of the scallops and the fresh, crisp flavors of the apple and fennel enhanced the fruity, floral notes of this Calvados-finished whiskey, resulting in a refreshing and delightful pairing. 6. Bellevoye Orange, Rhum Barrel Finish: A Taste of the Tropics Bellevoye Orange, Rhum Barrel Finish, was paired with coconut shrimp and a mango and pineapple salsa. The tropical flavors of the coconut shrimp and fruity salsa harmonized with the sweet, exotic character of this Rhum-finished whiskey, transporting guests to a tropical paradise. 7. Bellevoye Purple, Plum Finish: A Succulent and Sweet-Tart Symphony The succulent duck breast with a plum and port sauce was paired with Bellevoye Purple, Plum Finish. The tender duck and sweet-tart plum sauce accentuated the rich, fruity flavors and velvety texture of this Plum-finished whiskey, making for a mouthwatering and unforgettable pairing. 8. Bellevoye Black, Smoke Finish (Peated): A Rich and Smoky Finale The intense, smoky notes of Bellevoye Black, Smoke Finish (Peated), were perfectly balanced by the rich, velvety dark chocolate truffles with a hint of sea salt. This pairing was a fitting finale to the whisky tasting, leaving guests with a lasting impression of the intricate art of food and drink pairing. 9. After-Lunch Drink: El Pasador de Oro XO, Rhum de Guatemala – A Sweet Ending To conclude the event on a sweet note, guests were treated to El Pasador de Oro XO, Rhum de Guatemala, paired with dark chocolate fondant and a raspberry coulis. The rich, velvety dark chocolate and the subtle contrast of sea salt balanced the intense, smoky notes of this peated whiskey, resulting in a delightful and memorable after-dinner drink. This small-scale gin and whisky tasting event was a testament to the expertise and dedication of Jeroen and his team from Les Celliers d’Asie, who went above and beyond to impress their guests and create an unforgettable experience. The exquisite food pairings and attention to detail made this event a true celebration of the art of food and drink pairing.

Unleash Your Paddling Power at the 2023 Kampot River Kayak Competition: A Comprehensive Guide

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Get set, paddle, and conquer! The 2023 Kampot River Kayak Challenge awaits you from May 23-25, 2023. This exhilarating competition is the perfect opportunity to showcase your kayaking prowess, forge friendships, and win a share of over $4,000 in prizes. Our comprehensive guide will equip you with all the necessary information to embark on this unforgettable adventure along the stunning Kampot River. Event Overview Immerse yourself in three adrenaline-fueled days of kayaking at the Kampot River Kayak Competition. This event caters to kayakers of varying expertise, with categories such as Fun, Semi-Pro, and Pro. Paddle your way to cash prizes, medals, and glory – just be sure to register by May 15th to secure a spot in this thrilling event! Categories and Requirements The competition branches into three separate categories, each tailored to specific age and distance requirements – Fun: 18 years old, Distance: 500m – Semi-Pro: Age: Open, Distance: 2,000m – Pro: Age: Open, Distance: 5,000m Prize Money Breakdown In each category, the top three contestants will snag not only prize money but also medals and a trophy. Here’s the prize money distribution: Registration and Event Details To throw your hat in the ring, simply complete the registration form by May 15th and supply a copy of your ID. The organizer reserves the right to cap the number of registrants, so act fast! Please note that all participants must be at least 18 years old. Included Amenities By participating in the competition, you’ll receive: – T-shirts & caps: Don these provided items on competition day. – Kayaks: Fun category participants will have kayaks supplied, but Semi-Pro and Pro contenders must bring their own, adhering to competition rules. Competition Format This three-day event features a progressive format. Day one winners advance to the following day’s races, culminating in a nail-biting final on day three. Frequently Asked Questions (FAQs) Q: When is the registration deadline? A: Register by May 15th to secure your spot. Q: Can beginners join the competition? A: Absolutely! The Fun category caters to newcomers and those seeking a leisurely experience. Q: Are there age restrictions for participants? A: Yes, all participants must be at least 18 years old. Q: How many participants can compete? A: The competition is limited to 200 participants across all categories. Q: Do I need to provide my own kayak? A: Fun category participants will have kayaks supplied. Semi-Pro and Pro contenders must bring their own kayaks. Don’t let this opportunity slip away! The 2023 Kampot River Kayak Competition offers something for everyone, from breathtaking races to camaraderie and a picturesque venue. Register today and embark on a truly unforgettable waterside adventure. For more information or registration assistance, contact +855 66 775 542 or +855 81 299 014. The event is proudly organized by Amber Kampot.

Give Kefir, the Elixir of Success

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[Adapted from an article in Cambodge Mag: https://www.cambodgemag.com/post/siem-reap-parcours-give-kefir-l-élixir-du-succès] Almost four years after launching the brand, the small glass bottles adorned with the “Give Kefir” logo have become a staple on the Siem Reap landscape. Their creators, Jade and Adam, told us some of the secrets behind these little magic potions. In their larger, brighter new premises near Old Market, the team has continued its mission to create probiotics drinks that support a healthy lifestyle. The path to today has not always been a smooth one, but Jade and Adam’s conviction that there was a demand for this product has remained constant. And they were right. Customers showed up in droves until the small business was producing 60 litres of Kefir, Kombucha and Master Tonic every day. In the back room of their town-centre premises, the colourful nectars ferment in jars fed by the precious leaven. “The process is quick”, explains Vutey, the production supervisor. “It takes no more than three days for the yeast to produce the necessary reaction, aided by the natural sugar from the fruit, which produces fermentation”. The method is much the same for Kambucha, although it takes a little longer. And it’s sensitive too. “When we moved our production site, we had to change our recipes slightly as the drinks are highly sensitive to environmental changes, such as humidity levels”. The brand’s flagship product, Water Kefir, is an undisputed bestseller with around 15 different flavours. “A few months before we launched Give Kefir, we looked at the different recipes we were going to use,” says Jade. “We didn’t want to come up with a single flavour, but rather combinations of flavours and ingredients, with each drink having its own properties. Certain ingredients will help relieve inflammation, others will aid digestion, boost the immune system or have an anti-fungal effect. Moringa, spirulina, ginger, pepper… Combined with the action of probiotics, vitamins, minerals and antioxidants, each bottle offers a cocktail of benefits”. Happy and smiling, Jade and Adam confide that they have found their paradise in Siem Reap, settling in the city of temples after a huge love affair, and not without having experienced some memorable adventures beforehand. A former Marine Corps soldier, Adam had served in many countries before settling in Maryland, where he met Jade. The couple, in perfect harmony, decided to drive across the United States in a motor home following professional disappointments. On board was a jar of Kambucha, a drink that was becoming increasingly popular across the Atlantic. “Friends introduced us to this healthy, delicious and easy-to-make beverage. Kambucha was our companion on this long journey and will always hold this association for us”. At the end of the journey, the couple settled in Phu Quoc, in Vietnam. Obliged to leave and return to Vietnam to obtain new visas, Jade and Adam decided to combine business with pleasure by visiting the famous Angkor temples they had heard so much about. “It was the longest visa run in history, because we immediately decided to settle in this city, which is one of the nicest cities we know.” This is how “Give Kefir” was born, and since then the range has gradually expanded. Today, the small team of six people is trying to overcome the difficult ordeal inflicted by Covid, which led to a significant drop in sales. However, the couple has made it a point of honour to keep the shop open whatever the circumstances, to continue to offer a drink a day to all their visitors, to maintain the number and salary of their employees and even to halve the price of their drinks, “We were well aware,” says Jade, “that the situation was as difficult for our customers as it was for us”. “Fortunately, we have more and more Cambodian consumers, whereas at the beginning we only worked with a majority of expatriates and tourists,” adds Adam, who would like to open a workshop in Phnom Penh. “We are also working on a very simple project, but one that could be quite successful: the marketing of a kit that would allow you to make your own kefir at home. Imagine all the possibilities of tastes and flavours, the experience would not only be healthy, but also terribly fun!”

It’s Not You, It’s Merguez…

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Sausages are the best, and you’ll find the best of the best in the North African Merguez, now a French staple for very good reason: they’re utterly delicious. If there’s anything more comforting than a hamburger, then it has to be sausages. And if you’re French, then it has to be sausages with couscous, and that means one very important thing: Merguez Sausages. For those that don’t yet know what these batons of delight are, Merguez Sausages are sausages made from ground beef and/or lamb generously with harissa and other spices such as cumin, fennel, sumac and garlic. They are unlike any other sausage in their taste, texture, colour or appearance. And they are, quite frankly, delicious. Sausages are no strangers to Asian shores. Cambodia’s food markets are garlanded with strings of local varieties of sausage, some of which may be spiced in a similar style to the Merguez, which tends to be packed full of sharper, brighter flavours than the more earthy tones usually associated with European sausages. So for those who hesitate over European sausages, or even hesitate over sausages because they prefer not to eat pork, then the Merguez is a delicious treat that is definitely worth exploring. They’re also often less fatty than traditional sausages, so a better option for anyone watching their weight. The word ‘sausage’ comes from ‘saucisse’, which in turn comes from the old northern French word “saussiche”, which is in turn derived from the Latin word “salsicius”, meaning savoury. In fact sausages, and especially blood sausages, were probably one of mankind’s first “recipes”, and one of the first written references to food in the West talks about blood sausages (The Odyssey). And as for the origins of the word Merguez, according to some records it is rooted in the Berber word “amrguaz”, meaning ‘like a man’. At Khéma, you can try our delicious house-made Merguez from the deli, or our selection of classic, beloved sausages at Khéma’s Sausage Saturdays when we offer a free flow of sausages, together with French fries, salad, and condiments for just $10 per person. A deal you’d be crazy to miss out on, and not just because it’s an amazing opportunity to savour as many Merguez as you can manage.

Long Live Chardonnay

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One of our favourite wines suffers, we think, from being misunderstood… A few years ago, it became fashionable to say, “Oh, no, not me, I don’t drink Chardonnay, anything but that!”. The acronym ABC, ‘Anything But Chardonnay’ was bandied about as though it were somehow clever, and an awful lot of people deprived themselves of the pleasures of one of the most popular and versatile wines in the world. But Chardonnay is one of the wine world’s greats not just because it’s easy for producers to work with but because, properly handled, it does produce a superlative wine. But the antipathy also made no sense because depending on where Chardonnay is grown and how it is handled, the results can be anything from a crisp, dry Chablis to a rich, fruity, full-bodied New World wine. That’s a strange range to turn down out of hand. We thought this trend had passed, but on researching this article it turns out the Chardonnay naysayers are still out there, to which we say, “we understand, but there is still time to correct this path”. Because Chardonnay is a wine with many faces, and it may be the case that anyone who prefers to pass it over may simply not have found the Right Chardonnay for them just yet. They say that Chardonnay is the winemaker’s grape, because it offers a relatively neutral canvas on which to “paint” their choices both pre-and-post-harvest. They also appreciate the ease with which it grows in a variety of climates and the relatively high yields it affords. Once harvested, Chardonnay also responds well to a wider range of winemaking techniques than most white varieties. So to say one does not like Chardonnay is to perhaps reveal oneself as having experienced too little in life. The trick is to find the one that you like. Because for the same reasons that producers love the adaptability and flexibility that Chardonnay, it’s great for consumers too. If you love a crisp, dry white wine, then head straight for the Burgundy section of your wine list. Here you’ll find a selection of minerally Chardonnays, Chablis, that nonetheless should offer fruitful tones. And if you prefer something a little heavier, sweeter, more tropically fruity and, likely, more alcoholic, then check out the Chardonnays coming from places such as Australia and California. You’ll find this and more on the Wine List at Topaz, so please don’t hesitate to ask your sommelier for his advice, and let him know what your preferences are. You may be pleasantly surprised!

An Introduction to Italian Wine, Part I

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Italy has been producing wine for thousands of years. And you’ll be able to taste the fruit of all that knowledge and experience soon at Siena Italian Steakhouse. With Siena Italian Steakhouse opening its doors soon at the stupendous Flatiron Building in northern Phnom Penh, we thought it would be a good idea to offer a brief series introducing the delights of Italian wines, from the history to understanding the designations on the labels, and some of the more widely used grapes. Wine is so fundamental to Italy’s history that, in every direction, the borders of the Roman Empire stopped where wine could no longer be made. It remains a fundamental part of modern-day life in Italy too. Italy still produces more wine than anywhere else, including France. It is a world that is very much worthy of discovery.     The principles of winemaking were brought to Italy by the Ancient Greeks who renamed the southern part of the country Oenotria, or ‘Land of the Staked Vines’. The Italians took to wine with even more enthusiasm than the Greeks did, and it soon became a daily staple for all, not just the elites. Taking it with them wherever they travelled (or, more precisely, conquered), it was the Romans who established some of the greatest wine producing regions of today, including Bordeaux, Burgundy, the Loire and the Mosel. Wine served multiple purposes within the Empire, including an object of trade with local tribes that was helpful for winning them to the Roman cause. While early methods were cruder than today, the Romans did set about formalising and improving production as far back as 2000 years ago. According to Neel Burton’s Concise Guide to Wine and Blind Tasting, Cato the Elder’s De Agri Cultura from 160BC emphasised vineyard care, fruit ripeness and cellar hygiene among other things, and long served as the standard guide to winemaking. In De Re Rustica, created around the 15th century, Columella surveyed the main grape varieties and divided them into three main groups: noble varieties for great Italian wines, high yielding varieties that can nonetheless produce age-worthy wines, and prolific varieties for ordinary table wine. Wine is produced from the top to the bottom of Italy, with 20 distinct regions across the mainland and the islands of Sicily and Sardinia. Of these, the most important in terms of quality are Piedmont, Tuscany and Veneto, and we will talk about those soon. You will find each of these regions generously represented on Siena’s Wine List, and we’ll talk more about each of those next month.

May: a Merry Month of Celebrations in Cambodia

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As things, hopefully, start to cool down a little bit, preparations are underway for the new season to come, and for Buddha’s Birthday… On 5th May this month we celebrate the birth, enlightenment and death of the Buddha with Visak Bochea Day, making it the most important and sacred commemoration in contemporary Buddhist calendars. The date in Cambodia is set to accord with the 15th day of the waxing (growing) moon of the month of Magha, which is the 11th month of the Hindu calendar, corresponding to January/February in the Gregorian calendar. However, different countries use different formulas to calculate the day on which this celebration falls, so you may notice different days elsewhere where the birth of the Buddha is celebrated. One of the most important things remembered on this day is the Buddha’s final sermon which he gave at Kushingar in Uttar Pradesh in 483BC. During this sermon, the Buddha announced his Nirvana and reminded his followers to be content with their state of being, to renounce their desires, meditate, to practice non-attachment because all existence is fleeting and attachment to anything is wasteful, and to forget him, the Buddha, but to remember his teachings. Those that were present there that day were ordained by the Buddha and are sometimes referred to as the Fourth Assembly. But notwithstanding the solemnity of the moment, Visak Bochea Day is a day for joy and celebration, while also tending to good deeds and practical things, such as temple cleaning, painting and creating scenes from the life of the Buddha. In recognition of Buddha’s enlightenment, there may also be illuminated processions in which candles, incense sticks and lotus flowers are carried around a temple or pagoda three times in order to honour the Buddha, his teachings and the monastic life (Sangha). This month, we also celebrate the arrival of the rice planting season with a ploughing ceremony which also serves as a predictor for the productivity of the season ahead. The Royal Ploughing Ceremony can be traced back to long before the time of the Angkor Empire and to the Funan period, from the 1st to the 6th century, making it one of the oldest traditions followed in Cambodia. The ceremony’s roots can in fact be traced back to the Reamker, Cambodia’s epic poem based on the famed Sanskrit Ramayana. The Royal Ploughing Ceremony usually coincides with the start of the rainy season and people use it to come together to celebrate and wish for an abundant harvest. The focus point of the celebration usually takes on the Veal Preahmein field next to the Royal Palace in Phnom Penh where the King oversees prayers to the spirits for their permission and goodwill to work the earth. Offerings are made of rice, grains, water, grass and wine, and a pair of oxen are brought in specially to make their choice among the offerings. If they choose rice or grains, it will be a good year. If they choose water, there will be lots of rain, and if they choose grass then agricultural devastation may be on the cards. This is one of Cambodia’s oldest and most significant festivals. And of course, an opportunity to witness the Ploughing Ceremony should not be missed.

Take a Second Look at that Wine Label…

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There may be more to it than meets the eye. When it comes to wine, consumers are confronted with a dizzying array of choices from a vast number of producers, large and small, from all over the world. France alone has more than 85,000 wine growers, either independent vignerons each producing under their own label, or producers that sell their grapes to regional cooperatives such as the 33 that exist in Bordeaux. Moreover, unlike other products, wine brands do not typically advertise to their consumers. This means that, in the absence of specific knowledge, many of us tend to rely solely on the price when it comes to choosing wines. We are also heavily dependent upon the label on the bottle to convey information that we need when we make our choice. This means that a wine’s label is incredibly important to us, as well as to the producers. While wine labels necessarily convey key information such as the brand or producer, the country and region where it was produced, the vintage (year it was produced), a quality indication such as Grand Cru, and, sometimes, the variety, or varieties, of grapes used, it is also necessary for the label to convey something even more fundamental, and that is the wine’s character, or personality. In fact, wine producers may have been the very first “brands” in the world. Wine amphorae dating as far back 1500BCE which have been discovered at the bottom of the Aegean Sea were found to carry identification marks which would have distinguished their contents from other products, as well perhaps as other producers. Today, wine labels need to do much more than communicate specific information. They need to set up the framework for a relationship between the consumer and the producer that will encourage the consumer to select them above all of the dozens (even hundreds) of other bottles that might be available to them at a particular moment in time. That’s quite a task for a medium that is typically just 9cm by 10cm. But what wine producers have learned — alongside car, computer and jeans brands — is that people often buy products that reflect their concepts of themselves. “Consumers shop for meaning, not for stuff”, in other words. This presents a huge opportunity for wine producers to paint their brands large on this tiny tableau, and anyone sober enough to pay attention over the last twenty years will have noticed the revolution in wine label design that has come about as markets have expanded and spread across the world. Helping consumers to understand the flavour of what is contained in the bottle is one way of setting up a relationship that will trigger a purchase. The label can do this in a number of ways, including the colours, graphic elements and even the texture of the label itself. Light, airy shapes, forms and colours might indicate a light, airy white wine, for example. This information is often conveyed without the consumer even being aware that this is happening, or that the questions he is asking (“what am I going to drink with my chicken dinner this evening?”) are being answered. In relation to texture, a heavy label paper would immediately indicate that a wine of quality is to be found within the glass walls of the bottle. But the producer might want to tell a different story, particularly if they come from legacy wine producing regions such as Bordeaux. These producers, assuming that the consumer is somewhat familiar with the character of their wines, might wish to emphasise their comforting relationships with tradition, culture and the land. There is so much potential for so much storytelling even on the tiny piece of paper that the typical wine label is made of. So the next time you’re browsing an array of wines, take a moment to check out the designs, the colours, textures and forms, and think about what they’re saying, and why one may be appealing to you more than others. It might help you to choose more consciously the next time.