Vinum et Vita

Monday, 23 September 2013

1985 Volnay Santenots, Ampeau

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23 Sep 2013: As Super Typhoon Usagi swept in to thrash the city of Hong Kong yesterday evening, we settled in to enjoy a very refined...
Sunday, 22 September 2013

The 9 Crus of 2008 Produttori del Barbaresco

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14 Sep 2013: It was really a great treat to be invited to a tasting of the 9 crus of the Produttori del Barbaresco, all from the 2...

Cote de Beaune Evening

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17 Sep 2013: Richard set a very broad theme to this dinner........Côte de Beaune! And so we did have a very diverse range of wines! We began...

A 70th birthday bottle: 1943 Canon

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21 Sep 2013: To celebrate my mother's 70th birthday, we decided to cook for her at home and open a special bottle from her birth year:...
Wednesday, 11 September 2013

The Enigma of Clos de Vougeot

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11 Sep 2013: Clos de Vougeot: this iconic enclosed vineyard, initially created by the Cistercian monks in the early part of the 12th Century...
Wednesday, 28 August 2013

1991 Clos de L'Arlot Premier Cru, Domaine de L'Arlot

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25 Aug 2013: When a bottle of well-priced Bourgogne wine hits the perfect pitch, it's simply irresistible. I found this last bottle of ...
Sunday, 25 August 2013

Super Tuscans

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25 Aug 2013: Earlier this week, a group of us got together for a Super Tuscan evening.  We didn't really set the vintage parameters, but...
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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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