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Southern Rhône varietals including Grenache, Syrah and Carignan are apparently adapting better to changing climate, while increasing temperature compounded woes for Bordeaux variety such as Cabernet and Merlot in Languedoc-Roussilon, according to the region’s leading producer Les Jamelles.
Olivier Halley, the scion of the illustrious Halley family and owner of two Burgundy estates, reveals the wine that he most longs for, drinking which, as he describes would be like “seeing dinosaurs alive again”.
Reeze Choi, an accomplished Hong Kong sommelier, reveals the most tedious part about being a sommelier, why he refuses to buy a wine fridge for environmental reasons. Most importantly, the quick-witted sommelier might have found a more economical and perhaps more sodden solution to build President Trump’s Wall.
Dynasty Fine Wines, the embattled Chinese winery, has resumed trading in Hong Kong on July 29 after more than six years of stock suspension, following investigations of falsifying records and selling spoiled wines in 2013.
We talked to Emilien Boutillat, the newly appointed Chef de Cave at Champagne Piper-Heidsieck about his pet peeves about wine, his non-alcohol-soaked passion on improv theatre and the wine he would drink for the rest of his life.
Hong Kong has returned to rank as the most valuable market for wines from Bordeaux, France’s biggest wine region, while exports to mainland China suffered a double-digit drop.
The crown jewel of Japanese rare whisky collection, the whole set of Hanyu Ichiro’s Full Card Series, will go under hammer at auction house Bonhams’ upcoming Whisky and Wine auction on August 16 in Hong Kong, and is likely to smash previous world record.
In the latest Talking Cheese in Asia series, cheese specialist Ivy Ng talks with a young and no-nonsense French cheesemonger about her ambition for Hong Kong and her determination to persuade the locals’ taste buds to appreciate the diversity of French artisan cheese.
The Chairman, an upscale Cantonese restaurant in Hong Kong, made its debut on the World’s 50 Best Restaurants List this year, representing the only entrant from the city and the only Chinese restaurant on the list.
Our cheese specialist Ivy Ng argues Cheese, a protein-rich food, with umami-charged compounds, its creamy, rich texture, is in fact the perfect match with Japanese sake, as shown in the pairing with Junmai sake by Katsuyama Shuzo.