Leading vintners from across the globe will be at the Hong Kong Convention and Exhibition Centre May 23-25, promoting their wines at Vinexpo, the world’s largest and most significant wine show.
Held bi-annually in Bordeaux since 1981, it now offers overseas exhibition s in the Asia-Pacific region in alternate years. Hong Kong staged the first in 1998 with Tokyo wrestling it away in 2000 and 2002, but exhibitors resoundingly requested a return to the fragrant harbour for this year’s event.
Many wine lovers consider the 1961 Paul Jaboulet Hermitage La Chapelle Rouge to be one of the great wines; unfortunately it is very scarce. So is there an equivalent in the offing?
In conversation at a recent wine dinner, the subject turned to the staggering price that a case of 1961 Paul Jaboulet La Chapelle fetched at Christie’s Fine and Rare Wine Auction in London, a staggering GBP123,750 (HK$945187.00) inclusive of taxes and premiums, a European record for a single case of wine. The conversation then turned to the vintages of La Chapelle that might potentially be the equal of the enduring 1961. According to the vintage charts, the 1978 and 1990 are the obvious candidates.
Micro Blogging industry giant Twitter has announced that they are all set to start selling wine under their Fledgling Initiative.
The company said that they would contribute USD$ 5 for every bottle sold to Room to Read. Room to Read is a non-profit entity aimed to promote literacy for kids around the world.
Twitter said: “The Fledgling Initiative embodies two things that are at the core of Twitter’s mission: providing access to information and highlighting the power of open communication to bring about positive change.”
The French region is enjoying an extraordinary period of prosperity for a variety of reasons, writes Curtis Marsh.
While I continue to refer to regions such as Bordeaux in France and Coonawarra in Australia as “old” and “new world”, I sometimes wonder which is more abreast of pertinent technology and how to best balance it with tradition and nature. There have been exponential advancements in viticulture and winemaking over the past 20 years. Many timeless methodologies have also been maintained. However, advances in the science of chemistry and botany, alongside mechanical ingenuity, has interjected to a point where we are in danger of artificially synthesizing an otherwise purely natural beverage.
The sensational results of a tasting in Paris more than 30 years ago forever changed the way American wines were considered, writes Curtis Marsh.
America’s most prodigious Bordeaux-style blend – the legendary Ridge Vineyards Monte Bello from the Santa Cruz Mountains – turns 45 years old this year.
Reaching this milestone is only part of the motive for writing this article, notwithstanding that I hail from the same vintage, further inspiration comes from my affinity with Ridge, the 1971 Ridge Monte Bello cabernet was the first American wine I had ever tried, and remains to this day, one of the most profound and indelible wine experiences.
For many summer means BBQs, and a great refreshing accompaniment is a glass of chilled red wine, writes Curtis Marsh.
In the heat of the summer months, even the most ardent red wine drinkers gravitate towards white wines, perhaps the more savvy new age imbiber indulging in rose.
However, if you are like me when it comes to the BBQ, both the apparatus and cook just do not seem to function adequately without a glass of red in your free hand. Notwithstanding, the enticing smoky, meaty incense of broiling pork cutlet’s or succulent sirloins teasing the olfactory senses in the direction of a wholesome red. Apologies if you are vegetarian.
Throughout 6500 years of winemaking evolution, the constant issue of keeping wine from deteriorating and bacterial spoilage has been a conundrum. Ironically the solution to this quandary was always, literally, right under our noses.
Over thousands of centuries there are landmark discoveries and inventions that have been instrumental in changing the way wine has been made, stored, transported, traded and most significantly, consumed.
A Californian vineyard is a deserving bearer of the torch of old-world winemaking, writes Curtis Marsh.
In the world of fine wine, what was old is now new. This is not a past fashion reinventing itself, nor a renaissance of a specific variety, style or region. It is the acceptance of an age-old reality: that truly great wines are made in the vineyard.
There are distinct vineyard sites and soils emblematic of this around the world, begetting truly distinguished wines that are expressive of their unique terroir, endowed with an encompassing spirit of place and indisputable authenticity.
Curtis Marsh shares why it’s impossible to make up his mind when it comes to a favourite wine.
Whenever I’m asked, “What is your favourite wine?” I reply, “The wine I haven’t tried yet”, emphasising that I gain the most pleasure in discovering new taste sensations.
The fact is: I have a wandering palate for food and wine, greatly influenced by my mood and by different cuisines, although inevitably, there are certain flavours, varieties and regions I enjoy more than others.
The clinical and somewhat erroneous methods of scoring or rating wine does not take into account the human factor, not only dysfunctional to its pleasures, but unfairly disqualifying otherwise perfectly agreeable wines. Yet, how else does the novice wine consumer or enthusiast alike, wade through an overwhelming glut of hype? Curtis Marsh explores this polemic.
