HUA HIN HILLS VINEYARD PROVES IT’S NOT A JOKE…AND WORTH A VISIT!
by Philip Sinsheimer
Photo: Cesare Zucca, Philip Sinsheimer
It’s harvest season and 2017 appears as a challenging vintage in Europe (“a catastrophy” in Italy according to our host Cesare Zucca). Climate has always been a nail-biting stress factor in wine production and the recent warming observations are not helping…
Well, not helping everybody! If some predict the growing production of wines in small Northern players such as the UK, Southern European big producers are feeling the heat and are worried. Wine geography has seen many changes with the emergence of “New World” wines of North America, as well as Chile, Argentina, Australia, New Zealand, South Africa in the Southern hemisphere. But wines of decent quality in tropical countries had never come to my attention… Until the discovery of Mansoon Valley wines in Thailand! During our one month trip in Southeast Asia at the beginning of the year, I had conditioned myself to limited opportunity of interesting wine discoveries. I was ready to enjoy the beers of the various countries visited and an occasional bottle of rather generic imported wine. But, our initial stay in Bangkok at the Centara Grand Central World already gave us a taste of how serious the wine lists were at its various restaurants.
When we visited their sister property Centara Grand Beach Resort & Villas Hua Hin , around 3 hours South of Bangkok in the historic royal beach town of Hua Hin.
The Centara Hua Hin is a magnificent venue designed to evoke the spirit of the 1920s. Colonial influences meet modern-day comforts and soothing views are to be had of the swimming pools or the magic gardens, populated by grass elephants and other animals. 
The hotel opened at a time when the new railway line to Malaysia was transforming the sleepy fishing village of Hua Hin into Thailand’s first beach resort.

Sensitively extended and renovated, Centara Grand Beach Resort & Villas Hua Hin retains its air of that bygone age of elegance. I had an even greater surprise during our meal at the elegant, yet relaxed Suan Bua restaurant: a local white wine was offered to go along the traditional Thaï dishes,
from shrimp with mango salad to roasted duck in red curry.
I have to say I was skeptical, but all preconceptions disappeared after a few sips of this Mansoon Valley colombard, both crisp and delicate, with exotic fruit and citrus aromas, along with floral notes. Wow! Perfect pairing with the lemongrass used in the dishes and perfectly cooling to counterbalance the heat of the chilies.I was very curious about it all and the adorable staff of the hotel arranged a visit to the vineyard located less than an hour away. The drive was a beautiful occasion to see a bit of the country side with many fields, mainly pineapple plantations. What a surprise to see in the background of one of the most iconic tropical fruit a well manicured vineyard of over 100 hectars.
The surprise does not stop there, as I had the opportunity to tour the property on the back of an elephant (if you’ve never done this, just be prepared, it’s a beautiful, but rather rocky ride). The large and elegant tasting room dominates the valley and one can appreciate the key position of the vineyard that benefits from a cooler micro climate with breezes coming from the hills. This is essential to the production of wines that do not taste “cooked”. It’s also the occasion of learning about who is behind this incredible business operation: a man whose name you may not know, but whose fortunate was made by a beverage you definitely have heard about. No, not wine… Red Bull! Chalerm Yoovidhya is among the richest man in Thailand with a fortune approaching 10 billion US dollars according to Forbes this year. Upon returning from his studies abroad where his taste for wine was developed, Chalerm took up the challenge of growing grapes in his native Thailand and show the world that great wines can be crafted even at the 13th latitude
of the northern hemisphere. New World wines are old, new latitude wines are in! Hua Hin Vineyards is actually one of three vineyards he owns, but it serves as the flagship of the Mansoon Valley brand. The winemaker is German born Kathrin Puff, who worked in several wineries in Italy and New Zealand before meeting this tropical challenge with brio. I had the chance to sample a few of the large collection of wines available at the vineyard and all showcased a serious winemaking expertise. A brut blanc de blancs, showacses the delicate a floral notes of chenin blanc, colombard and viognier grapes that compose this traditional champenoise method sparkling.
Besides the colombard white, I tried the medium sweet chenin blanc, which was not cloying at all and promised a nice pairing with spicy meats dishes and seafood salads. Among the two high-end “Cuvée de Siam” bottles, made with the best grapes of chosen parcels,
I was really impressed with the red, made with the oldest vines of shiraz and sangiovese, aged in French oak barrels and bottled unfiltered. The result: a spicy wine combining medium tanin and long finish (which earned 84 points by Robert Parker). The white was a serious wine, but lacked a bit of the freshness so pleasant in the other more simple whites. To finish on a sweet note, the chenin blanc late harvest with a nice balancing acidity invites to be enjoyed along with seared foie gras, aged gorgonzola or a more local mango, sticky rice and coconut dessert. Yes,!
Good tropical wine is a possibility and Hua Hin is the place to go to check it for yourself!

This is just one of the most completely Made in Italy designs –
a tough competition between young cooking promises coming from the Culinary Schools of Sardinia, Sicily, Lazio, Lombardy and Emilia Romagna.
Talking about tradition & innovation, the Remo Brindisi Institute in Comacchio, Ferrara, was inspired by their own a national treasure: the eel served with which orange flavoured vegetable couscous and crisp bacon, getting my enthusiastic votes…and the prizes for best presentation and popular jury favorite.
Thanks to its marinated mackerel, Pietro Piazza in Palermo, won the Golden Wine Award for the best wine and dish combination, sponsored by Tenute Garusol.
The Malatesta School of Rimini served a successful stuffed chicken with blueberry sauce that went straight to the final.
The Amerigo Vespucci team in Rome, launched a creation named 444 Kilometers, which is the distance between Rome and Argenta, Cool name for a not so convincing ‘gnocchetti alla romana’ with hare topping.
Ipsia Ferraris of Carbonia-Iglesias, surprised with fresh kamut pasta, pumpkin flower mousse, parmesan, caramelized onions and orange bottarga,
while Ipssar of San Pellegrino Terme Bergamo opted for local rabbit and couscous.
The show, brilliantly hosted by funny Actor-Chef Andy Luotto and charming Eliana Chiavetta, was an opportunity to discover the flavors and the atmosphere of the Delta del Po Park, UNESCO heritage and its valuable wildlife, fish and herbs, among some excellences in the wine &food industry: such as the wide range of Giulio Bellini’s Bia CousCous, Tenuta Garusola wines from the Consorzio Bosco Eliceo. 

See you next year in the Silver City ! Yummy…..


Every night in the Cortile delle Armi the stage vibrates of music and emotions.


The area offers fashionable bars, snug bistros, trendy stores and supercool shops, all nested in one of Munich’s most picturesque boroughs.

member of the well-known German hip hop group Die Fantastischen Vier , while the 4th floor rooms has been designed by the owners.
Black was the inspirational color, including a metal skeleton band stand in an alcove and a vinyl record player ready for action.
that offered a combo of high-tech furniture, sound proved walls and 2 pretty romantic feathers ceiling lamps, ballerina style.
complimentary bottles of mineral water, and a pile of trendy magazines to flick through. 

















La creatività di Fabrizia rivela intuizione e immaginazione, come nel Tagliolino di Riso Nero Venere, piatto senza precedenti, dove il riso ridotto in polvere, si trasforma in una pasta, servita con cavolo, prosciutto affumicato, kummel e felicemente abbinato a un ottimo Pecorino Rève Velenosi.
Fabrizia ama armonizzare la tradizione con la creatività come nel Tortello all’Uovo, una revisione del tradizionale tortello, qui diventato di patate, riempito di un rosso d’uovo à la coque e sormontato da anice e porcini, irrorati di burro fuso.



Anna hotel, is one of Munich’s first design hotels, is located at the heart of the city, right by the Karlsplatz / Stachus, close to the central railway station.
to a rich local fruits plate,to a smart couple of condoms hidden in a anna hotel box.
and topped up your energy levels over the day from a
bread, cold cuts, cheeses, salmon, fruits, delicious desserts,

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Coster-Waldau (Swords throne) interprets Jacob Harlon, a successful Pasadena businessman married to Kate (Lake Bell) 
Text and Photos by Cesare Zucca
made from the deconstruction of black rice, surprisingly reivented as pasta and served with cabbage, smoked ham and kummel, wisely paired with Rève Velenosi Pecorino white wine.



with amber reflections and intriguing aromas of apricot jam, orange blossom honey, orange peel and dried figs. My story feels the athmosphere of a cozy place with friendly friendly service and an amazing top chef. Not cheap but worth every euro. And very good wines..plus Fabrizia’s version of sopa coada, a classic regional pizza dish from Treviso.


the emotion of the boat bridges, the wide horizons, the activity in the fishing lagoons and in the vegetable gardens.
From equipped beaches of Rosolina mare, Boccasette and Porto Barricata to some isolated sandbars strips of land that are formed at low tide and where there are numerous colonies of wading birds: gulls, terns etc..making the area a wonderful bird-watching attraction.
I discovered Scano Boa island, where the fishermen used to live in straw houses and recently retrieved to allow visitors to experience the life of these lands. You must get a boat to get there , ask locally and yes I have their ‘secret’ mobile number) 





The Forum is conceived as an event that will provide young people with a unique opportunity to meet, debate and share their vision and commitment to sustainable development. It aims to become a place where strategies and action proposals can be discussed and implemented in order to achieve,
where that rice that will be the main ingredient of tipical dishes from different countries.












Not the widest variety ever, but no one should be frustrated and everything was top notch. Who needs 90 items if half of them are disappointing.
The à la carte menu of the restaurant with ocean view had me have the best Thaï food so far: true flavors with excellent ingredient sourcing. Loved the local Pranburi squid, partially sun dried for a great flavor and texture.









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THE TIGER’S EYE

















BACK IN TIME …
Great cast of Italian music makers! Antonello Venditti, Gianna Nannini, Claudio Cecchetto and many others
My second Telegatto Award. I am between the top of Italian music business such as Vasco Rosii, Antonello Venditti, Red Ronny, Gianni Bella, Bibi Ballandi, Mario Lavezzi..

Unsinkable promoter Roy Berardi and Fausto Faggioli, organized 









a luxury hotel with an equipped spa that blends wellness, beauty and health. 
Gran finale 

Pellegrino was born in 1820 in Forlimpopoli. He was a succesful businessman, became a wealthy man and, at age 45, was able to concentrate full time on his passion: the home cuisine. He loved to search, ponder recipes and have someone else cook his experiments. After long research, he narrowed his findings to 790 favorite recipes that he collected in a manual called “La Scienza in Cucina e l’Arte di Mangiar Bene” (“The Science in the Kitchen and the Art of Eating Well”).
The city celebrates Pellegrino hosting the 


To welcome Philip, Laila Tentoni, Casa Artusi Director set up a fresh pasta making class , coached by Carla Brigliadori head teacher of the Artusi cooking school…not only … but




Actually the celebrations started the night before, indulging in a luscious dinner in the terrace of the five-star, overlooking the beautiful bay, unexpectedly lighten up by fireworks.
a sophisticated fruity white that brings hints of pineapple, banana, yellow peach to rose and sage a great glass to star you meal , served with appetizer , light dishes, fish and white meat.

Fabio Gennarelli (Wine Making Director) opened one of the “Phitos” the traditional clay Amphora used exclusively by Villa Matilde, followed by an a unique sensing experience: the Vertical tasting of Falerno del Massico Vigna Camarato spanning from 1995 to 2010. A parade of eight glasses where every “millesime” was telling his own story. 


pairing their dishes with the new Villa Matilde baby born:
A dinner that brought 









Thomas had him create on the spot a cocktail combining ingredients I loved: bourbon, fresh lime and ginger juice, simple sugar and mint leaves. Shaken with egg white and served on the rocks with a splash of angustura bitters. What a treat! Thomas coined the name Tsin-Tsin for the cocktail in a heartbeat, combining the first letter of his first first name and the first 3 letters of my last name for an inviting chin-chin ring to it. It is now on the menu of the Elephant Bar, sealing in history the final touch of a night made of whimsy, fun and good taste.


Ma Alan si sentiva a suo agio con quella nuova immagine e quindi, alla fine, venne scelto proprio il mio look. “Figli delle stelle” andò al primo posto in classifica: non che il merito fosse del look, ma in qualche modo contribuì al successo del singolo. Così mi licenziai dalla EMI e cominciai a curare l’immagine degli artisti.

Dopo le tante collaborazioni con artisti italiani, poi, arrivarono quelle con le star internazionali: su tutte, Madonna. Come arrivasti a lei?

