10 great things on the drinks scene
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.
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.
Susana Balbo overcame several setbacks—including a failed winery—and tells Lin Weiwen how she bounced back to become one of the icons of the Argentinian wine industry.
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.
Having established his reputation with impressive Shirazes, Barossa Valley-based winemaker, Grant Burge, is now experimenting with Pinot Noir in Tasmania.
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.
To Rasvan Macici, South Africa’s diverse terroir is the perfect playground to satisfy his experimental streak with grape varietals.