Vinum et Vita

Sunday, 30 October 2011

Vertical Tasting of Sena vs Bordeaux First Growths

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Eduardo Chadwick presenting Se ña 28 Oct 2011: I was one of the 50 or so fortunate few who were invited to this vertical tasting of Se ñ...

1982 and 1985 La Conseillante

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28 Oct 2011: Casual gathering with a few friends at home.  We thought it would be fun to try side by side 2 magnums of La Conseillante - 1...

The Misunderstood 1961 Lafite Rothschild

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29 Oct 2011: End of (yet again) another punishing week, we decided to reward ourselves with a quiet supper at home over a bottle of 1961 L...
Monday, 24 October 2011

2001 Volnay Clos des Ducs, Marquis d'Angerville

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Richard's version of beef braised in red wine 24 Oct 2011: Richard made a most delicious beef braised in red wine......based on a r...

Greek White from the vineyards of Kinsterna, Peloponnese

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24 Oct 2011: Fiona presented me with this stylishly designed bottle of white wine that she had brought back from the Kinsterna Hotel where...
Monday, 17 October 2011

1988 Cote Rotie La Turque, Guigal

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16 Oct 2011: Ruby-garnet. A very engaging perfume of blackberry, plum, mocha, leather, tobacco, camphor, hoi sin sauce, gamey and savoury,...
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Sunday, 16 October 2011

1995 Giuseppe Quintarelli Amarone Riserva

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16 Oct 2011:  Earlier this month, we were treated to a very special dinner, where a double-magnum (3-litre) of 1995 Giuseppe Quintarelli Ama...
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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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