Taste for Pleasure, The Wines of Bibi Graetz!

At the HK Wine Fair last month, I began a new series of wine courses that I call "Taste For Pleasure". Here, the focus is obviously on pleasure, but I want to tell stories about the wines so that participants can relate to the emotions of the winemakers, the beauty of his region and the traditions and culture that invariably influence the final style and quality of the wine.

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Taste Like A Pro, Handling Grapes in Cellar

In these days, wineries all over the northern hemisphere are occupied with handling the grapes they have just harvested and to produce the wines that will grace our tables in the years to come. This period is fraught with risks and can greatly influence the scores wine professionals will give to the wines when they have a chance to taste them.

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A Framework To Understanding Wine...

The more I study and teach about wine, the more I realise that a source of many complications and confusion for many wine student when it comes to wine appreciation is a general lack of a framework of thinking to approach their journey of discovery.  In this post, I want to propose an approach, a way of thinking that lays solid foundations upon which to rest the building blocks of wine knowledge and help to connect the dots more effectively. 

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Taste Like A Pro, Rosé Wines...

Summer is around the corner and it is time to consider the wine list for the hot days ahead.  Not surprisingly, Rosé wines, those made in the pink color, are super trendy right now. Throughout this series, we have taken the view that style, or the personality of the wine, and quality, its degree of excellence, are two fundamentally different issues when it comes to scoring wines.  This is why it is imperative to understand how key production methods affect style so that quality can be fairly evaluated. This issue looks at what influence Rosés.

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