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Jul 15, 2015 by Wine Circle Team
Jennie Mack is the Managing Director of Asia Wine Service and Education Centre (AWSEC®), with head office based in Hong Kong and offices around Asia. She holds a Diploma from the UK’s WSET, for whom she runs HK’s only centre offering courses up to and including Diploma level. She was selected to go on an extensive training programme and series of tests in Bordeaux to make AWSEC an approved centre for courses from the Bordeaux L’Ecole du Vin (Bordeaux Wine School). Jennie is also a French Wine Scholar accredited by...
Apr 11, 2013 by Jane Anson
The slopes of the upper Rhone Valley are not for the faint-hearted, especially during the winter months, when the wind can barrel through the valley, whipping your eyes. It is a land that carves itself into your memory – huge crags of granite rocks in the northern stretch of the valley that widen out to a broad floor in the south that can bake in the summer heat. What this landscape is good for is making wine – and the stark contrast between the two parts of the valley make...
Apr 11, 2013 by Mischa Moselle
Critic Jancis Robinson has built a career out of demystifying the often arcane world of wine Wine Grapes: A Complete Guide to 1,368 Vine Varieties, including Their Origins and Flavoursby Jancis Robinson, Julia Harding, Jose Vouillamoz Allen Lane, Penguin Jancis Robinson writes in the introduction to her latest book, Wine Grapes, that she has noticed an increasing curiosity and passion about heritage varieties on the part of consumers and wine producers, especially for older vines. To that end, she hopes the book can answer the questions wine drinkers may have...
Apr 11, 2013 by Stephen Quinn
Peking duck finds favour with a pinot noir and, surprisingly, a tawny port. Roasting chef Li Wai-hung is about to carve his pride and joy for the taste test at Cuisine Cuisine in the IFC Mall. Peking duck has been prepared since the late 14th century. Ducks bred specially for the dish are glazed with maltose, a malt sugar, and roasted whole in a closed or hung oven burning peach or pear wood. The malt colours the duck a gleaming golden brown and the fruit woods add subtle flavours, producing...
Apr 11, 2013 by Jeannie Cho Lee
Anyone following Hong Kong’s wine auction market would have noted that Burgundy wines broke auction records and bucked the sluggish fine wine market trend last year following the disenchantment with Bordeaux. At the Hospice de Beaune auction in November, now in its 152nd year, the average price increased more than 50 per cent to about Euro380 (HK$3,900) per bottle. The latest figures on Burgundy exports defy the slow-moving market trend: they rose by more than 10 per cent in most of their major markets, with the value of Hong Kong...
Mar 27, 2013 by David Wong
Wine expert David Wong discovers the treasures locked away in the celebrated chateaux of Burgundy Burgundy, one of wine’s most revered regions, is notable for its many small estates and colourful characters. Visiting the vineyards can be key to getting to grips with wines that have a reputation for being difficult to understand. On a recent trip, I had the luck to visit many estates and meet the faces behind the wines. A visit to the historic Chateau de Beaune, owned by Thomas Henriot, who also owns businesses that include...