Vinum et Vita

Monday, 30 May 2011

The lasting power of the Douro!

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Seabass with caviar 25 May 2011:  Richard and I totally indulged at a gastronomique dinner at Amber restaurant.  The menu was prepared by...
Sunday, 22 May 2011

1999 Raveneau Montee de Tonnerre and 1990 Leroy Richebourg

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21 May 2011: Simple supper at home - made our favourite pork belly dish! 1999 Raveneau Chablis Mont é e de Tonnerre Pale golden colour. ...

2006 Ferrer Bobet

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20 May 2011:  Richard and I felt very privileged to be trying this wine, as it was specially recommended to us by Gerard Basset of Hotel Ter...
Sunday, 15 May 2011

5 Vintages of Sassicaia, including the legendary 1985

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13 May 2011: I had spent weeks preparing for this Sassicaia wine dinner and I was really pleased to see that it finally took place at Cipria...
2 comments:

A culinary atelier - Liberty Private Works

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11 May 2011: Paul and Julie invited us to dinner at Liberty Private Works where I had previously tried to book on a number of occasions with...
1 comment:
Saturday, 7 May 2011

5 Vintages of Leoville Poyferre 1990 - 2004

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3 May 2011: We were invited to a L éoville Poyferr é dinner at the Dining Room at the Aberdeen Marina Club.  Anne Cuvelier was passing throu...

The Greatness of Salon

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4 May 2011: I decided to treat myself to a rather extravagant (for me anyway!) champagne tasting dinner! And luck would have it that Paul ca...
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About Me

Ivy
Hong Kong
I am an independent wine and cheese educator and writer. I started the initiative Cheese and Wine HK (https://cheeseandwinehk.com) in November 2018 to promote cheese and wine appreciation in Hong Kong by collaborating with top local and overseas suppliers. This blog is my space to record and share my adventures and experiences involving wine, cheese and travels. For the wine part, I am a WSET Certified Educator, an Advanced Sake Sommelier, and a Bourgogne Wines Ambassador. I have completed a number of training programmes in cheese in France, US and UK. Apart from hosting events for Cheese and Wine HK, I also work part-time at a French cheese shop in Hong Kong to continue to improve my knowledge!
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