Vinum et Vita

Tuesday, 23 September 2014

1966 Cheval Blanc

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21 Sep 2014: 1966 Cheval Blanc: Garnet core, lacked limpidity. Bouquet marred by whiffs of volatile acidity and brett initially but dissipa...
Saturday, 20 September 2014

2002 Mugnier Musigny and 2002 Pierre Peters Les Chetillons

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16 Sep 2014: It was celebration time. A good friend just got through the MW Tasting Paper. On this occasion, we opened 3 bottles from th...

Mature Bordeaux: Recorked versus Original

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18 Sep 2014: The theme of 'Recorked versus Original' was a rather original idea...but we soon realised that the tracking down...
Sunday, 24 August 2014

1993 Corton-Renardes, Leroy

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21 August 2014: 1993 Corton-Renardes, Leroy Medium garnet. Sauvage, truffle, damp autumn leaves, earth, Asian spices of cardamom and cin...

2000 Pavie and 2000 Montrose

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23 August 2014: Another lovely dinner at Upper Modern Bistro....great modern bistro dishes, friendly staff and a lively ambiance. To accomp...
Sunday, 10 August 2014

Village delights and a couple of mini M's!

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10 Aug 2014: It would be awfully boring if one only experienced Grand Cru Bourgogne all the time.....to get the whole picture of the plac...
Saturday, 2 August 2014

1990 La Tache

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1 Aug 2014: On the back of a very disappointing experience of a seriously out-of-condition magnum bottle of this wine, we decided to try a...
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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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