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.
Wine & Drinks
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.
Grower champagne maker, Alexandre Penet, shares on how he intends to win more drinkers over to his side with his low dosage bubblies.
Château Angelus is now the cream of the crop in Saint-Émilion after having been promoted from a Premier Grand Cru classé B to classé A status late last year.
A vineyard is just like the human body: you build its immunity through a healthy diet, and not medication, says biodynamic winemaker Thibault Liger-Belair.
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.