Vinum et Vita

Sunday, 23 April 2017

1966 Leroy and 2002 Raveneau

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22 Apr 2017: 2002 Chablis Valmur, Raveneau Bright lemony robe. Mineral edge, focused, precise and linear dimensions, citrus, ripe pear....
Sunday, 5 February 2017

A tasting of two halves

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2 Feb 2017: Two half bottles for a dinner for two: 2002 Domaine de l'Arlot, Nuits-Saint-Georges Clos des ForĂȘts St Georges: An...
Monday, 30 January 2017

2002 Vintage: A Year to Remember

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29 January 2017: The vintage to celebrate was 2002. It was the year we established a number of friendships. It was the year a lovely young l...

2009 Les Climats du Coeur

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17 January 2017:  We finally decided to crack open this beautiful case of 2009 Les Climats du Coeur. (I said 'we' but it was really ...

1982 vs 1983 Margaux

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26 January 2017: Despite the dropping out of our guest of honour who would have given special meaning to this dinner, a smaller group of us...
Monday, 2 January 2017

Festive Highlights 2016: 1959 La Mission Haut Brion and a 1969 Remoissenet Les Suchots plus others

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December 2016: We saw off 2016 with the usual spread of highs and disappointments. Here were the bottles: ​1959 La Mission Haut Brion: A ...

20 vintages of Leroy Clos de Vougeot

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Tasters at work around 20 bottles of Clos de Vougeot November 2016: It was a tasting of 20 vintages of Leroy Clos de Vougeot that too...
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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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