Art of Power Dining
Hot on the trend of craft cocktail bars, these top hotels have one-upped the competition and created impeccable spaces to stay and sip. We survey the coolest hotel bars and the concoctions you want to ...
With wines going au naturel and indigenous sake shaping up to be the celebrated toast on everyone’s lips, 2014 looks set to be an exciting year for adventurous tipplers.
At the 4th Southeast Asia Sommelier Competition, sommeliers had to overcome stage jitters and tricky challenges to prove their mettle to judges. Lin Weiwen spends a day with them behind the scenes.
Automated technical workers are now trundling their way into vineyards. The next glass of Chardonnay you drink may have had its vines pruned by a robot.
Whether it is a modern style Sauternes, a herbaceous Italian Vin Santo, or a fresh Riesling Auslese, there’s a sweet wine to meet your palate.
Bordeaux-based oenologist, Fabrice Dubourdieu, always brings a bottle of Sauternes to Asian dinners as the elixir is an effective all–rounder for wine pairings.
You’ll rarely find ambassador for Piper-Heidsieck and Charles Heidsieck, Ned Goodwin, drinking wines from Bordeaux when he’s off-duty. The Master of Wine prefers quaffs from Jura and Loire Valley.
Grower champagne maker, Alexandre Penet, shares on how he intends to win more drinkers over to his side with his low dosage bubblies.
Looking for a place to hang out after work? We highlight two Japanese bars to visit this month—KUMO Sake & Whisky bar and The Horse's Mouth.
If you are taking bar legend Charles Schumann out for drinks in town, pick the quiet joints. Watering holes with deejays annoy him.