Our intrepid Singapore Sommelier, Shalom Chin, treks through the hills of Dogliani in Piedmont and discovers some serious Dolcetto. Read More >

The Wandering Palate Shanghai correspondent toasts Sir George Fistonich and Villa Maria, New Zealand, 50^th Anniversary in style. Read More >

In the middle of autumn there is nothing better than venturing down to the Mornington Peninsula for the weekend. Read More >

Born in London, raised in Australia and educated in Tokyo and Paris, Ned Goodwin is the archetypical ‘Wandering’ sommelier; an intrepid wine obsessed sommelier that has worked at acclaimed wine institutions such Veritas restaurant, New York, Les Juveniles in Paris, Michael’s in Los Angeles, and is currently the wine curator for Luke Mangan’s Salt & World Wine Bar in Tokyo, among many other projects with a CV that makes us other sommelier/consultants look lazy. But most relevant of all, above and beyond all the formal qualifications one can seek as a sommelier, Goodwin passed his Master of Wine exam in 2010 and now a wine Jedi in the realms of Obi-Wan. Read More >

To launch the ‘Sommelier’s Palate’, the very first to be featured and quintessential sommelier is Christophe Brunet, French born but living in Spain for over 15 years now. Apart from being a legendary, veteran sommelier, it is most pertinent that Brunet represents the evolution of a career sommelier; from restaurants to the wine trade and now a Wine Ambassador for Primum Familiae Vini representing some of the most famous vineyards in the world and subsequently perennially travelling and interacting with sommeliers all over the planet. Read More >

Champagne Sunday Brunch with friends and family is the epitome of decadent weekend pleasure. Waldorf Astoria Shanghai has elevated this cherished occasion to a new realm of sophistication by combining two of the Bund’s most coveted venues to share the ultimate Sunday Brunch journey. Read More >

While Nebbiolo makes up only 3 to 6 precent of the grapes grown in Piedmont, Barbera is the most widely grown grape in Piedmont and second to only to Sangiovese in Italy. This is why it is known as “the people’s wine”. However, like Nebbiolo, this is a grape that is used in many different versions. In Piedmont, there is Barbera d’Alba DOC, Barbera d’Asti DOCG, Barbera del Monferrato DOC and Barbera del Monferrato Superiore DOCG. Read More >

There’s much more to golf than improving your swing and perfecting putting. Yes, there’s always that primal instinct of sport – the challenge and exhilaration of competition, whether you’re watching or playing. Then there are those who simply enjoy a hit, inhaling the fresh air, soaking up the scenery, exercising the body and brain – socialising, eating… drinking. In absoluteness, the ultimate day of golf goes beyond the greens to which this column observes the neurological receptors, the gustatory and olfactory senses of both amateur and professional golfers all over this planet. We take a cross section of the golfer’s stomach and we probe the visual, the tactile, the fine motor controls of pleasure, going where no golfing publication has been before, right to the dopamine receptors and intestines of – the Golfer’s Palate.

Grant Van Every, Amateur Handicap – 18

Club Member of The National, Cape Schanck, Victoria, Australia

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Wine socialists will hardly feel any sympathy for the embarrassment of wealthy individuals obsessing with old and rare bottles of wine and being duped wholesale by a fraudulent pretender. However, there is some excellent intrigue in this article and the whole story, or debacle, has to be the perfect script for the ‘next’ wine movie; a worthy apologue full of dark irony and humour blacker than cabernet sauvignon. Ideally my first choice for directing the film would have been Stanley Kubrick (RIP), but perhaps it would be Woody Allen who would best portray the absurdity and peculiarities of New York/American avidity and heteromorphic social climbing. Read More >

The Wandering Palates Melbourne correspondent, Andrew Jenkins (Jenks), espouses the virtues of artisan baked bread and has a sourdough story of his own Read More >