Cuvée: The Art of the Seasonal Blend & The Story of Autumn at Tales
Cuvée: The Art of the Seasonal Blend & The Story of Autumn at Tales
At Tales, dining is storytelling. As the season shifts towards the comforting earthiness of Autumn-Winter, we ask: How can a pairing carry that story forward? The answer is Cuvée. Crafted by Sommelier Thanh Van, this creation blends the sophistication of winemaking with Vietnam’s terroir – a meticulous narrative designed to echo the mood of the season.
The Philosophy: Why “Cuvée”?
To understand the drink, one must first understand the name. In the viticulture of France, the term Cuvée holds a sacred place. It often refers to a blend – a specific vat or batch of wine that a winemaker has selected as special or superior. It implies the art of selection and the craft of blending different varietals to create a sum greater than its parts.
Sommelier Thanh Van approached this non-alcoholic creation with the exact mindset of a winemaker. She did not seek to make a simple juice or a standard tea. She sought to build a beverage with structure, body, tannin, and finish.
She looked at the ingredients available in the Vietnamese landscape and asked: Can we create the complexity of a fine vintage using the botanical wealth of our own land?
The result is a drink that defies simple categorization. It is a “Cuvée” of nature’s finest elements, orchestrated to perform a symphony of flavors that resonate with the chilly days of the year end.
The Foundation: The Spirit of Ninh Thuan
Every great story needs a setting, and for Cuvée, that setting is the sun-drenched, wind-swept vineyards of Ninh Thuan.
While the world often looks to Europe for grape-based complexity, Sommelier Thanh Van turned her gaze to the South Central Coast of Vietnam. Ninh Thuan grapes are unique; forged in a climate that is harsh and hot, they possess a concentrated sweetness and a distinct, thick-skinned texture that provides natural tannins – essential for a drink intended to pair with food.
By using Ninh Thuan grapes as the foundation, Cuvée honors the local terroir. It brings a brightness and a familiar fruit-forward profile that anchors the drink. However, grape juice alone lacks the “weight” needed for a winter pairing. It is bright, but it is fleeting. To give it the gravitas of a winter beverage, it needed layers.
The Body: The Velvet Touch of Milk Oolong
If the grape is the melody, the tea is the harmony. To build the “body” of the Cuvée – the sensation of weight and texture on the tongue – Thanh Van introduced Milk Oolong.
This specific varietal of Oolong is renowned not for added dairy, but for its natural, creamy oxidization profile. It possesses a milky, buttery aroma and a smooth, velvety mouthfeel. When layered over the sharp sweetness of the grapes, the Milk Oolong acts as a bridge. It softens the acidity, rounding out the edges and creating a lush, enveloping texture that feels substantial.
This layering creates a drink that feels “chewy” and rich, mimicking the mouthfeel of a medium-bodied red wine, preparing the palate for the savory depth of the dining menu.
The Finish: A Warm Embrace of Spice
The final stroke of genius in the creation of Cuvée lies in its finish – the lingering taste that stays with you after the sip is gone. This is where the “Autumn-Winter” personality truly shines.
Sommelier Thanh Van curated a trio of botanicals to evoke the sensation of warmth:
- Coriander Seed: Unlike the fresh leaf, the seed offers a warm, nutty, and citrusy spice that is subtle yet complex.
- Cardamom: A queen of spices, cardamom adds a smoky, minty, and deeply aromatic note that triggers a sense of comfort.
- Hibiscus: Beyond providing a stunning, deep ruby hue that mirrors a young Pinot Noir, hibiscus adds a cranberry-like tartness that keeps the drink from becoming too heavy.
Together, these notes create a “spiced” finish that warms the throat and the chest. It is an expression of the mood of Fall-Winter – introspective, cozy, and deeply aromatic.
The Art of Pairing: Elevating the Plant-Based Table
Why go to such lengths for a single beverage? The answer lies in the Pairing.
The current seasonal menu at Tales focuses heavily on plant-based creations. Vegetable-forward cuisine requires a delicate hand in pairing. A drink too bold can drown out the subtle earthiness of a root vegetable; a drink too sweet can clash with the umami of mushrooms or fermented sauces.
Cuvée was engineered to solve this puzzle.
- The Acidity: The natural tartness from the hibiscus and grapes cuts through the richness of nut-based sauces or roasted oils often found in vegan cuisine.
- The Tannins: The tea provides a gentle astringency that cleanses the palate between bites, refreshing the diner for the next flavor.
- The Spice Bridge: The coriander and cardamom echo the seasoning used in the kitchen, creating a seamless narrative bridge between the glass and the plate.
From this spirit, each pairing at Tales carries its own voice. It doesn’t just sit beside the food; it quietly lifts the flavors, making the sweetness of a roasted carrot seem sweeter, or the savory depth of a broth seem deeper.
Conclusion: A Story Waiting to be Tasted
In a world of fast consumption, Cuvée is an invitation to slow down. It is a reminder that when we listen to the season, and when we respect the ingredients that our land provides, we can create magic.
Visit Tales by Chapter to experience the Cuvée pairing menu today.
At Tales, dining is storytelling. As the season shifts towards the comforting earthiness of Autumn-Winter, we ask: How can a pairing carry that story forward? The answer is Cuvée. Crafted by Sommelier Thanh Van, this creation blends the sophistication of winemaking with Vietnam’s terroir - a meticulous narrative designed to echo the mood of the season.
The Philosophy: Why "Cuvée"?
To understand the drink, one must first understand the name. In the viticulture of France, the term Cuvée holds a sacred place. It often refers to a blend - a specific vat or batch of wine that a winemaker has selected as special or superior. It implies the art of selection and the craft of blending different varietals to create a sum greater than its parts.
Sommelier Thanh Van approached this non-alcoholic creation with the exact mindset of a winemaker. She did not seek to make a simple juice or a standard tea. She sought to build a beverage with structure, body, tannin, and finish.
She looked at the ingredients available in the Vietnamese landscape and asked: Can we create the complexity of a fine vintage using the botanical wealth of our own land?
The result is a drink that defies simple categorization. It is a "Cuvée" of nature’s finest elements, orchestrated to perform a symphony of flavors that resonate with the chilly days of the year end.
The Foundation: The Spirit of Ninh Thuan
Every great story needs a setting, and for Cuvée, that setting is the sun-drenched, wind-swept vineyards of Ninh Thuan.
While the world often looks to Europe for grape-based complexity, Sommelier Thanh Van turned her gaze to the South Central Coast of Vietnam. Ninh Thuan grapes are unique; forged in a climate that is harsh and hot, they possess a concentrated sweetness and a distinct, thick-skinned texture that provides natural tannins - essential for a drink intended to pair with food.
By using Ninh Thuan grapes as the foundation, Cuvée honors the local terroir. It brings a brightness and a familiar fruit-forward profile that anchors the drink. However, grape juice alone lacks the "weight" needed for a winter pairing. It is bright, but it is fleeting. To give it the gravitas of a winter beverage, it needed layers.
The Body: The Velvet Touch of Milk Oolong
If the grape is the melody, the tea is the harmony. To build the "body" of the Cuvée - the sensation of weight and texture on the tongue - Thanh Van introduced Milk Oolong.
This specific varietal of Oolong is renowned not for added dairy, but for its natural, creamy oxidization profile. It possesses a milky, buttery aroma and a smooth, velvety mouthfeel. When layered over the sharp sweetness of the grapes, the Milk Oolong acts as a bridge. It softens the acidity, rounding out the edges and creating a lush, enveloping texture that feels substantial.
This layering creates a drink that feels "chewy" and rich, mimicking the mouthfeel of a medium-bodied red wine, preparing the palate for the savory depth of the dining menu.
The Finish: A Warm Embrace of Spice
The final stroke of genius in the creation of Cuvée lies in its finish - the lingering taste that stays with you after the sip is gone. This is where the "Autumn-Winter" personality truly shines.
Sommelier Thanh Van curated a trio of botanicals to evoke the sensation of warmth:
- Coriander Seed: Unlike the fresh leaf, the seed offers a warm, nutty, and citrusy spice that is subtle yet complex.
- Cardamom: A queen of spices, cardamom adds a smoky, minty, and deeply aromatic note that triggers a sense of comfort.
- Hibiscus: Beyond providing a stunning, deep ruby hue that mirrors a young Pinot Noir, hibiscus adds a cranberry-like tartness that keeps the drink from becoming too heavy.
Together, these notes create a "spiced" finish that warms the throat and the chest. It is an expression of the mood of Fall-Winter - introspective, cozy, and deeply aromatic.
The Art of Pairing: Elevating the Plant-Based Table
Why go to such lengths for a single beverage? The answer lies in the Pairing.
The current seasonal menu at Tales focuses heavily on plant-based creations. Vegetable-forward cuisine requires a delicate hand in pairing. A drink too bold can drown out the subtle earthiness of a root vegetable; a drink too sweet can clash with the umami of mushrooms or fermented sauces.
Cuvée was engineered to solve this puzzle.
- The Acidity: The natural tartness from the hibiscus and grapes cuts through the richness of nut-based sauces or roasted oils often found in vegan cuisine.
- The Tannins: The tea provides a gentle astringency that cleanses the palate between bites, refreshing the diner for the next flavor.
- The Spice Bridge: The coriander and cardamom echo the seasoning used in the kitchen, creating a seamless narrative bridge between the glass and the plate.
From this spirit, each pairing at Tales carries its own voice. It doesn't just sit beside the food; it quietly lifts the flavors, making the sweetness of a roasted carrot seem sweeter, or the savory depth of a broth seem deeper.
Conclusion: A Story Waiting to be Tasted
In a world of fast consumption, Cuvée is an invitation to slow down. It is a reminder that when we listen to the season, and when we respect the ingredients that our land provides, we can create magic.
Visit Tales by Chapter to experience the Cuvée pairing menu today.