Dear Korea CQ members
 
On November 19, Korea CQ November’s Wine Club was held at ‘Kitche restaurant', W Hotel.
 
November’s wine club was with generous support from James Bemowski; Vice Chariman/CEO of Doosan Corporation, a member of Korea CQ 5~20 ,and Haelyung Hwang; President of Lutronic, a member of Korea CQ 10.
 
Christophe Piganiol, Susan Ling, Sahng-Gyoun Bryan Lee, Kwiyeon Kim, Eugene Bang, Sherry Sungwon Hwang, Kee Ho Ham, Mi Kyung Claire Hong, Jae Woo James Park, Si Eun Song, Hyung Taek Hong, Min Sun Park, John McPhee, Melissa McPhee, Joseph Young, Youngha Go, Hyun Ju Lee, Mark Chung, Yuni Chung, Jai Wook Lee, Joohyun Ha, Ian Jeong, Hyun Tae Kim, So Eun Park, So Yoon Park, Didier Beltoise, and Jungwha Choi were among the participants who attended the dinner.
 
Restaurant ‘Kitchen’ is a restaurant serving home-style dishes with a multitude of world influences.
 
Members arrived at the Kitchen on time and shared the stories of each other during the reception with enjoying 'Piper Heidsiek Brut Champagne’ famous for its beautiful bottle design.

The dinner started with the welcoming speech and short introduction of today’s wine from Haelyung Hwang.

Members appreciated the harmony of carpaccio of lobster with avocado, papaya, avruga, ctric vinaigrette & sea tangle gelee and ‘Jermann Vintage Tunina’, apple and pear character with bright acidity. 

The atmosphere warmed up by enjoying the marriage of pan-seared foie gras plated with pear compote & chili flake and ‘William Selyems Zinfandel’, powerful youthful aromas and musky spices.

While members appreciating the smoked Chilean seabass with jeju langoustine, jamon serrano, wild black rice and vin blanc foam, James Bemowski introduced about ‘Kistler Vinyards’, which has perfect amount of acid and long finish.

After, Christophe Piganiol brought all three glasses of wines and recommended to match the smoked Chilean seabass with all three wines and see the difference.

Before start the main menu, members refreshed their mouth with detox cleanser and James Bemowski introduced today’s chef, Jonathan Jo.

As the main menu, members appreciated the grilled beef prime striploin plated with roasted garlic aligot, quinoa and port wine infusion with ‘Bibi graetz testamatta IGT’ which has lovely aromas of berries, chocolate and walnuts with chewy tannins.

The dinner course was ended with warm apple-thyme crumble & chia seed-panna cotta gelato with ‘Chateau Suduiraut Sauternes’ balanced white wine with aromas of honey, passion fruit, and mango.

Didier Beltoise, Christophe Piganiol, and James Bemowski shared the sad news for the Paris terrorist attack and gave words of encouragement that we should not hate and we need to go back to everyday life and take care each other.

We have hosted the November’s wine club and we sincerely appreciate for all participants for making our wine club more enjoyable.

Thank you very much and have a nice day.
 
Sincerely
 
Korea CQ Wine Club
 
President James B. Bemowski
President Hwang Haelyung

For more pictures, please click the link below.

https://goo.gl/photos/tTL9pwYumUBqyJe9A