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Bring Your Own Wine: Perfect Pairings for Singapore’s Top Fine-Dining Restaurants
- Wine Society
- May 21
- 4 min read
When you book a table at one of Singapore’s celebrated fine-dining venues, bringing the right bottle can turn an excellent meal into an extraordinary experience. Below, we introduce five of the city’s best restaurants—each with a unique culinary vision—then reveal our curated wine picks (sparkling, white, red) for each, drawn exclusively from our in-stock selection.
You’ll find tasting notes, pairing tips, and clear reasons why these wines complement each restaurant’s signature flavours and ambience.
Fleurette: Wine Pairing Singapore’s Subtlest Palette
Nestled in the heart of Orchard Road, Fleurette seamlessly blends French technique with Japanese precision. Dark-wood interiors, soft lighting, and seasonal tasting menus—think botan ebi sashimi and Hokkaido milk ice cream—create an intimate, elegant setting that rewards delicate, nuanced flavours.
To match Fleurette’s subtlety and finesse, we’ve selected:
Avysia Grand Cru Blanc de Blancs Brut NV (S$620)
Why we chose it: This Côte des Blancs Chardonnay delivers razor-sharp citrus zest, sea-spray minerality, and fine mousse—perfect for cutting through the creamy umami of botan ebi sashimi and cleansing the palate between courses.
Avysia Grand Cru Blanc de Blancs Brut NV
Chateau de la Maltroye Chassagne-Montrachet 2021 (S$645)
Why we chose it: Rich layers of white flowers, toasted hazelnut, and ripe orchard fruit mirror the restaurant’s balance of subtle sweetness and umami, especially when paired with yuzu-cured scallops or silken tofu amuse-bouche.
Chateau de la Maltroye Chassagne-Montrachet 2021
Domaine Arnoux-Lachaux Bourgogne Pinot Fin 2018 (S$640)
Why we chose it: Bright cranberry, rose-petal aromatics, and soft tannins served lightly chilled accentuate Fleurette’s delicate mushroom-dashi risotto and grilled matsutake skewers without overwhelming their complexity.
Domaine Arnoux-Lachaux Bourgogne Pinot Fin 2018
Tippling Club: Bold Choices for Bold Flavours
Awarded for its playful, avant-garde tasting menus, Tippling Club reimagines small plates and cocktails in a chic, minimalist space. From wagyu tartare tacos to black lemon sorbet, each dish demands a wine that can keep pace with bold flavours and inventive textures.
Best Wine Pairing Singapore Picks at Tippling Club:
Jacques Selosse Exquise Sec NV (S$1,120)
Why we chose it: This off-dry Champagne balances honeyed pear and toasted brioche with bright acidity, making it an ideal foil for wagyu tartare and citrus-accented palate cleansers.
Jacques Selosse Exquise Sec NV
Coche-Dury Bourgogne Aligoté 2021 (S$590)
Why we chose it: With crisp green-apple freshness and stony minerality, this Aligoté refreshes the palate between Tippling Club’s richer plates—think black lemon sorbet and umami-packed ceviche.
Coche-Dury Bourgogne Aligote 2021
Domaine Cécile Tremblay Bourgogne Côte d’Or Rouge 2019 (S$550)
Why we chose it: Juicy red cherry, gentle spice, and bright acidity highlight the restaurant’s umami-driven bites without overshadowing their playful flavor twists.
Buona Terra: Rustic Italian with a Singapore Twist
Housed in a charming black-and-white colonial bungalow, Buona Terra serves heartfelt Italian tasting menus rooted in seasonal produce. Chef Denis Luchi’s four- to five-course offerings—truffle pasta, braised meats, and delicate house-made pasta—celebrate rustic Italian tradition.
Three ideal pairings for Buona Terra:
Pommery Cuvée Louise 2004 (S$360)
Why we chose it: Its bright citrus-oil character, toasted-almond depth, and fine bead cut through the richness of truffle-scented pasta and braised meats, refreshing the palate for each bite.
Domaine de la Grange des Pères IGP d’Hérault Blanc 2012 (S$1,080)
Why we chose it: Ripe stone-fruit aromas and wild-herb lift echo Buona Terra’s porcini risotto and sea-bass carpaccio, while its textured finish stands up to richer sauces.
Alain Hudelot-Noëllat Chambolle-Musigny Premier Cru Les Charmes 2014 (S$530)
Why we chose it: Elegant rose-petal aromatics, silky tannins, and bright acidity make it a superb companion to osso buco, slow-braised lamb, or herb-infused game dishes.
Fiz: Precision & Power in Every Sip
Fiz elevates Southeast Asian cuisine with multi-course tasting menus inspired by Angkor Wat, Sarawak, and other regional traditions. Each plate—roasted duck with local spices, curry-leaf crusted prawns—demands wines with both precision and power.
Our selections for Fiz:
Dom Perignon 1992 Brut (with box) (S$1,080)
Why we chose it: Mature toast, dried apricot, and tobacco notes harmonise with Fiz’s complex curries and spiced canapés, adding depth without sweetness.
Domaine Bernard Bonin Bourgogne “Initiales” BB Blanc 2020 (S$580)
Why we chose it: Razor-sharp lemon zest and chalky minerality cut through fiery rendang and balance palm-sugar desserts, refreshing the palate throughout the 20-course experience.
Vérité “La Joie” Sonoma County 2017 (S$610)
Why we chose it: A silky Merlot-Pinot-Cabernet blend with dark-fruit richness and cocoa-nib undertones that complements smoked meats, satay, and the tasting menu’s umami punch.
Vérité “La Joie” Sonoma County 2017
CÉ LA VI: Skyline Views & Luxe Flavours
Perched atop Marina Bay Sands, CÉ LA VI combines contemporary Asian cuisine with panoramic city views. Signature dishes—tuna-watermelon tartare, French Margret duck breast—demand wines that balance elegance with a touch of luxury.
CÉ LA VI Wine Pairing Singapore High Notes
Guy Amiot & Fils Montrachet Grand Cru 2012 (S$1,720)
Why we chose it: Luxurious honey-dew and toasted-nut aromas pair beautifully with lobster-bisque and foie-gras ravioli, matching the restaurant’s refined sophistication.
Domaine Armand Rousseau Gevrey-Chambertin Premier Cru Clos Saint Jacques 2018 (S$4,400)
Why we chose it: Powerful black-fruit concentration, forest-floor complexity, and silky tannins stand up to game-style dishes and truffle-enhanced creations, creating a truly memorable finale.
Domaine Armand Rousseau Gevrey-Chambertin Premier Cru Clos Saint Jacques 2018
Final BYO Tips:
Corkage & Etiquette: Always confirm corkage fees 24 hours ahead.
Serving Temperatures: Sparkling at 8–10 °C, whites at 10–12 °C, reds at 14–16 °C.
Glassware Matters: Flutes for Champagne, tulip glasses for whites, and Burgundy-style stems for reds to fully express each wine’s aromas.
Choose your favourites, book your table, and let these expert wine pairing Singapore recommendations elevate every bite and toast every moment. Santé!
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