Vinum et Vita

Monday, 20 May 2013

When Cheval Blanc impresses........

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20 May 2013: We have recently found some excuse to open a few nice bottles from the Saint Emilion commune. At a dinner just over a week...
Wednesday, 8 May 2013

A pre-40th Birthday Celebration

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5 May 2013: What do you do when a good friend's shipment of wine got delayed for his 40th birthday celebration?  So we decided to take o...
Monday, 6 May 2013

1982 GPL and Figeac

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 Chicken with pumpkin and chick pea stew!  1 May 2013:  We were given a huge pumpkin so I had a pumpkin day on Labour Day.....chicke...

2002 Chambolle-Musigny, Hubert Lignier and 2008 Doisy-Daene Sec

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6 May 2013: A few days ago, we opened a bottle of 2002 Chambolle Musigny, Hubert Lignier.  The wine immediately reveals an expressive nose...

That Gorgeous Rousseau Nose!

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3 May 2013: A casual evening with friends.....and a couple of Rousseau magnums! 2002 Mill é sime de Collection, Gimonnet (in magnum) L...
Monday, 15 April 2013

Hill of Corton Evening

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11 Apr 2013: First I must declare that the theme is a little misleading, as we only tasted Grand Cru wines from this marvelous hill. It woul...
Monday, 8 April 2013

The Class of 1990: a great all-round vintage

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8 Apr 2013: Alfred and Maria treated us to dinner at Ming, a new restaurant in Causeway Bay (5 Moreton Terrace) that seems to be on everyone...
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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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