September 2026: The One Where We Drank Burgundy
September at the Club
Welcome to the first edition of our Club Newsletter!
September was Burgundy Month at Club Uncorked, which, unsurprisingly, gave us a very good excuse to open far too much Burgundy.
We started at Yamu, with a lineup of artisanal Burgundy alongside Chef Keller’s cooking. Two weeks later, we headed to Tang Jai Yoo for suckling pig, old-school Teochew favorites, and enough Burgundy that keeping track of every bottle became increasingly ambitious.
For the Love of Burgundy
Yamu, September 11
There was one pairing from this dinner that we’re still thinking about.
Chef Keller made an off-menu Amadai with ponzu beurre blanc specifically for the Etienne Sauzet Puligny-Montrachet, and it turned out to be one of our favorite pairings of the evening. The Puligny was elegant, mineral, and creamy, and worked beautifully with the acidity and richness of the ponzu beurre blanc. The fish was crisp on the outside, pillowy soft inside, and the sauce was good enough that very little was left behind.
It was one of those pairings where the food and wine felt completely in step: thoughtful, beautifully executed, and easily one of our favorites from a Club Uncorked dinner so far.
Another surprise was the Domaine de Montille Beaune 1er Cru paired with Yamu’s blue crab noodles with XO sauce. This one was actually Chef Keller’s suggestion, and we’re glad we listened. Not necessarily the pairing we would have immediately reached for on paper, which made it even more interesting when it worked.
And, as we would discover again later in the month, the official lineup was only half the story.
Puthip brought a 2020 Vincent Dauvissat Chablis, which sparked a Dauvissat vs. Raveneau debate around the table. The Dauvissat was electric: precise, mineral and full of tension, with that unmistakable Chablis salinity that kept pulling us back for another sip. We won’t claim to have settled one of Burgundy’s great debates in a single evening, but Dauvissat seemed to win the room that night.
Khun Som’s BYO, meanwhile, escalated in the best possible way. She started out wanting to bring Champagne and landed on Eric Rodez whose vineyards are near the Rousseaux-Batteaux Champagne that we served that night. Rodez also previously worked at Krug. That connection naturally led to the only reasonable conclusion: bring a bottle of Krug too and taste them side by side. The Rodez was energetic and expressive, while the Krug brought that unmistakable complexity and richness: two very different expressions of Champagne, and a particularly fun comparison to have appeared spontaneously at the table.
Khun Poonpan brought along a Domaine Koji et Jae Hwa Marsannay “En Leautier”: a tiny-production, highly allocated bottle that’s not exactly easy to find around here. His solution? Go for a meal at Sorn, buy a bottle, and somehow convince them to let him take it home… or, as we prefer to tell the story, smuggle it out of Sorn. The domaine, founded by Japanese winemaker Koji Nakada and his wife Jae Hwa Park in Burgundy, ended up sending us down a bit of a rabbit hole and became part of the inspiration for our upcoming ARIGATO, Terroir! dinner in October, exploring Japanese winemakers working in France alongside a few cult bottles from Japan. Khun Poonpan also brought sake, because once we’d started down the Japanese rabbit hole, we might as well commit.
But the most popular guest of the evening may not have been a bottle at all.
We also celebrated the sixth birthday of Mochi, Poonpan’s Shiba Inu, who sat sweetly through the entire dinner, happily soaking up plenty of attention and pets, and very quickly became the star of the table.
There are certainly worse ways to spend Burgundy Month than drinking Puligny with a Shiba Inu by your side.
Burgundy & The Pig
Tang Jai Yoo, September 25
Two weeks later, Burgundy Month took us to Chinatown.
It was raining, Bangkok was flooding, and somehow a room full of people still made their way to Tang Jai Yoo for Burgundy & The Pig. Thank you to everyone who made the trek, we hope you all made it home safely.
We started the night with Champagne Jeaunaux-Robin’s “Fil De Brume” and William Fèvre Chablis 1er Cru Vaulorent 2018, poured alongside the first round of dishes: hae kun, baked prawns with glass noodles, and Tang Jai Yoo’s oyster omelette: which, as always, was phenomenal and one of our favorite dishes on the menu.
There’s a long-running debate over what belongs with oysters: Champagne or Chablis. Both had a pretty convincing case that night, although for the record, we remain firmly Team Champagne.
For the next round, we moved into red Burgundy with Domaine Pierre Guillemot Savigny-lès-Beaune 1er Cru Les Jarrons 2022, alongside braised goose web and noodles in claypot and baked rice with Chinese black olive and minced pork: the latter being, in our very objective opinion, one of the best rice dishes we’ve had.
Then came the suckling pig and 2016 Hubert Lignier Morey-Saint-Denis. The Lignier was in a lovely drinking window, and with the crispy, fatty skin and richness of the pork, it ended up being one of our favorite pairings of the night.
And then came the BYOs.
Members and guests arrived with an impressive number of bottles of their own. Two 2009s made it onto the table: Le Hameau de Barboron Vosne-Romanée Aux Champs Perdrix 2009 and Château de la Tour Clos Vougeot Vieilles Vignes Grand Cru 2009, while the oldest bottle of the night was a 1993 Robert Ampeau & Fils Savigny-lès-Beaune.
Elsewhere around the room, bottles from Philippe Pacalet, Jobard-Morey, Domaine De Bichery, Henri Magnien and François Feuillet were being opened and passed around, among quite a few others.
We would love to give you detailed tasting notes on everything that followed, but truthfully, we may have had a little too much fun.
By the end of the night, everyone was out of their seats. Bottles were moving across the room, people were pouring wines for tables other than their own, and members and guests who had arrived not knowing each other were mingling over whatever happened to be in their glasses.
Which, come to think of it, is probably a better recap of Burgundy & The Pig than any tasting note we could write.
And with that, Burgundy Month comes to an end.
One dinner gave us amadai and Puligny, blue crab noodles, a surprise Krug comparison and a birthday Shiba Inu. The other gave us suckling pig, old Burgundy, a flooded Bangkok and a back room that eventually stopped feeling like it had separate tables at all.
Thank you to everyone who joined us and made September what it was.
See you around the table in October.