Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Wine >
Oct 22, 2007 10:25 AM

Huge wine offline at Lotus of Siam

Thought I'd share my trip to the Lotus of Siam in Las Vegas on Oct. 14 with the board here. Almost 60 of us from the Mark Squires wine discussion board got together at Lotus of Siam in Las Vegas. There was an obscene amount of wine, mostly German rieslings.
I did a YouTube video here:
There's a list of most of wines here:

The spatleses from the 1980s were showing well. We drank BA and TBA, normally sold in 375ml bottles, out of magnums. There was lots of really good eiswein as well. Even a few good reds.
There was so much good wine. it was amazing.

  1. Click to Upload a photo (10 MB limit)
  1. tremendous report...

    One of the world's great wine & food destinations, IMO....

    BTW, did you guys BYOB anything here ?? Lotus has always had a very BYOB friendly policy, I've brought special bottles halfway across the country there in times past...

    12 Replies
    1. re: Chicago Mike

      Thanks for the nice words.
      LOS provided a sparkling wine at the door upon arrival and a glass of German riesling with the meal and most of the rest was BYOB.

      1. re: Chicago Mike

        That's a great video also... love the bacchanalian chaos...

        I'm curious if you ever got around to trying an obscure varietal called "Scheurbe" with the meal? I was first introduced to it by Suchay who came around with a bottle and insisted we give it a try with the meal.... it's a cousin-grape to riesling and flourishes in Austria.... a bit more austere than riesling perhaps, but this cuisine is the perfect food match for it..,.

        Together, riesling, gewurztraminer, and scheurbe make a very interesting flavor continuum

        1. re: Chicago Mike

          I have no idea if there is a seperate grape known as "Scheurbe" -- However, there is CERTAINLY a Riesling-Sylvaner hybrid known as Scheurebe which does very well in Germany, particularly in the Pfalz. Its flavors are similar to Rieslings but edge more tword mango. It also tends to be slightly lower in acid and more open upon release. Generally, my favorite producer of the grape is Muller-Catoir, but for $20 Theo Minges makes a terrific Spatlese example. I actually think it is every bit as good, and sometimes better than Riesling, as a pairing with Vietnamese food. Don't know if this is what you were thinking of, but, anyway, decided I'd just throw it out there...

          1. re: whiner

            DNA profiling has thrown the Silvaner side of the cross into doubt. Muller-Catoir's are, of course, great. Scheurebe also makes fabulous botrytized dessert wines.

            1. re: carswell

              Really? I had not heard. And, yes, the sweet wines made out of it can be awesome.

            2. re: whiner

              of course that's the varietal... a great complement to this cuisine.

              1. re: Chicago Mike

                Yes yes, I assumed. What threw me is that I tend to think of Austria more for the botrytis dessert wines made with Scheurebe and Germany more for their off dry versions. I also don't find it anymore austere than Riesling, in fact in many cases, less. So I thought, "hey, it is possible..."

            3. re: Chicago Mike

              I didn't try any Scheurbe, but I took a 2004 Stadlmann Zierfandler Mandel-Höh that I liked a lot. The few people around me who tried it liked it also. It's a great wine and I suggest you try it if you get the chance.

              1. re: SteveTimko

                Wow... Zierfandler... I never heard of that grape... what does it taste like ??

                Search says there's only about 300 acres of it planted in the entire world!

                1. re: Chicago Mike

                  Here the note from a 2005 we had at the Slanted Door in San Francisco.

                  * 2005 Stadlmann Zierfandler Mandel-Höh - Austria, Niederösterreich, Thermenregion (8/18/2007)
                  Very interesting wine. Purchased off the menu at the Slanted Door. Very high acidity. Fred noted it's really built for aging. But it was drinking well young, too. I could taste some honey and other white fruit flavors and a little bit of spice. Well structured, I suspect this will add considerable weight after five to seven years of cellaring. It's maybe slightly off dry, but not too much. The finish was lingering and I can't quite describe the flavors. The consensus among the three of us is that it would go best with saltier or slightly spicy foods. Will buy again. Imported by the Age of Riesling. (91 pts.)

                  1. re: SteveTimko

                    I love Slanted Door! Just ate there recently & they had an excellent Austrian Riesling by the glass. Wish I could remember the name! Started with an H.

                    I saw a Zierfandler wine on the list at The Gramercy Tavern in NYC recently. And a "roter Veltliner", which intrigued. Didn't taste, but wish I had. Anybody here tried one of those?

                    I have tasted a few Scheurebe dessert wines and have always been impressed with the exotic flavors. Almost Indian (as in India - and chutney, not curry)

                    1. re: OliveBelle

                      I, too, am a huge Slanted Door fan. My #1 restaurant to take out-of-towners when they come to visit...

          2. The restaurant, too, survived. (Was there on the 24th) ;^)