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  • Wines to Cool You Down
  • By Jeannie Cho Lee MW
  • on 26 Aug 2011 in Wine

  • After two months in temperatures that barely reached 20 degrees Celcius in Paris and northern Italy, Hong Kong feels like a furnace. The heat is suffocating and the humidity feels like a heavy fog inside my lungs and around my body. And yet, I am still reaching for my daily glass or two of wine. I want a refreshing wine, one that drips with condensation as soon as it reaches my dining table, tempting me to take a sip of the cool liquid inside.

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  • Reviving winemaking tradition in Venice
  • By Jeannie Cho Lee MW
  • on 19 Aug 2011 in Wine

  • From Canaletto to Turner and Claude Monet, artists have captured the sea-faring lifestyle and skyline of Venice for centuries. Those who have visited know that little of the skyline has changed in the city of islands, numbering more than 100, which are linked by a series of over 400 bridges and canals. Sure, the buildings are now frayed, some dilapidated and crying out for restoration and many others donning a soft pastel shade from its original bright hue. read more

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  • Nebbiolo’s Identity
  • By Jeannie Cho Lee MW
  • on 12 Aug 2011 in

  • “I was a mosquito trying to have sex with an elephant,” says Angelo Gaja, the iconic winemaker from the Piedmont region. He is recounting the time when he was approached by the late Robert Mondavi to consider embarking on a joint venture. Explaining his decision to decline Mondavi’s overtures, Gaja adds, “What possible pleasure would we have gotten in such a union, except for frustration?” Looking back, it was one of many wise decisions made by this trail-blazing figure-head of the modern Italian wine industry. read more

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  • French wine terms & their nuances
  • By Jeannie Cho Lee MW
  • on 05 Aug 2011 in Wine

  • For several hundred years, French was the language of European politics, of fine arts, literature and of course all matters pertaining to gastronomy. While wine was produced widely throughout Europe since the Roman times, it was the French who created regulations, set parameters to protect their best products and founded the concept of terroir and the link with high quality, unique expressions of flavours to a specific plot of land, whether it is for cheese, chickens or wine.
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