Etiquette de Manille & Red Archon

Archive for the ‘Wine is King’ Category

VINEXPO HONG KONG 2016 OPENS

In Articles, Tasting Notes, Travel, Wine, Wine is King on May 25, 2016 at 3:45 am

THE LARGEST INTERNATIONAL WINE + SPIRITS SHOWCASE SET TO WELCOME 17,000 professional visitors, 1,300 exhibitors and 33 producing countries over the three day show which runs from May 24-26 2016.

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(Hong Kong May 24, 2016) – Ms Rosanna Law, JP Acting Commissioner for Tourism of Hong Kong, Mr. Ettore Francesco Sequi, Ambassador of Italy in Beijing and Mr. Anthony Lau Executive Director of the Hong Kong Tourism Board joined Chairman Mr. Xavier de Eizaguirre and Mr. Guillaume Deglise CEO of Vinexpo Hong Kong to welcome esteemed guests, wine exhibitors, trade professionals and media to the 2016 show at the Hong Kong Convention & Exhibition Centre.

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3 Days with famous faces and acclaimed brands, with 33 producing wine countries—masterclasses, seminars, tastings and trade, across three levels of the Hong Kong Convention and Exhibition Centre.  Pauli Antoine, VINEXPOHK2016

 

Champagne Lounge

In Articles, Tasting Notes, Travel, Wine, Wine is King on May 18, 2016 at 2:20 pm

Tasting Notes by Pauli Antoine . The Champagne Lounge, a first-of-its kind in Asia held at ProWine Asia Singapore last April 2016.  Sampled the best Champagnes: Angel, AIMÉ CARTIER, BROCARD PIERRE, CATTIER, DUMANGIN, Remy Massin, Pierre Mignon, Tendil & Lombardi and TAITTINGER http://www.champagne-lounge.fr

Champagne Lounge: Angel Champagne

In Articles, Tasting Notes, Uncategorized, Wine, Wine is King on May 18, 2016 at 1:58 pm
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Tasting Notes by Pauli Antoine. This Angel Champagne appeals to the style conscious consumer. You will love its bottle presentation, packaging and sensitive pricing.  I  fell in love with the “White Angel”.  Angel is a cuvée blended from three different grape varieties: Chardonnay, Pinot Noir and Pinot Meunier.  Pauli Antoine at The Champagne Lounge at ProWine Asia Singapore April 2016 . Angel Champagne http://www.liquidfx.my

Champagne Brut: The colour is intense, the nose is fresh with  a precision to the pear, green apple, white flowers and mineral aromas. Long and elegant finish.

“The White Angel” Champagne Brut Rose: The colour is delicate while the nose is intense with layers of small red berries, pomegranate, strawberries, and floral bouquet. The finish is delicate.

Champagne Brut Vintage: The colour is intense with fruity aromas. There is
the depth and richness of brioche, quince, pear, and toasted nut aromas. This wine has a wonderful length and sublime finish.

Tasting Notes by Pauli Antoine

In Articles, Uncategorized, Wine, Wine is King on May 16, 2016 at 1:13 pm

Masterclass with WSET at ProWine Asia

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WINE & SPIRIT EDUCATION TRUST, WSET  is regarded as the international standard in wine and spirit education for professionals and enthusiasts.

When you are buying wines, what does the seller mean by  “well-balanced” and how do you check that?

The language of wine: a Systematic Approach to Tasting by Jude Mullins DipWSET – International Director, WSET

Jude Mullins guided us through the language of WSET’s Systmatic Approach to tasting, which is increasingly becoming the language of the international wine professional. At the masterclass of Mullins, we identified the key characteristics of particular wines and how to describe those characteristics at the right level.

For a systematic approach to tasting wine, you start with the right questions—

Here are some ways of questioning. Example: What is the appearance of this wine? Clear or Hazy? What is the intensity of this wine? Pale or Deep?

WSET Systematic Approach to Tasting Wine

  • Appearance – clarity, intensity, colour
  • Nose – condition, intensity, aroma, characteristics
  • Palate – sweetness, acidity, tannin, body, flavour, characteristics, finish
  • Conclusions – quality

Appearance

  • clarity – clear – hazy
  • intensity – pale – medium – deep
  • white wine – lemon – gold – amber
  • rosé – pink – salmon – orange
  • red – purple – ruby – garnet -tawny

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Wine is King

In Articles, Wine, Wine is King on July 7, 2014 at 11:39 pm

For successful wine and food pairings

Many people are leery about picking the “wrong” wine, having heard fast-rules like “white wine with white meat, red wine with red meat,” and contradictions to it. Pairing wine with food is supposed to be fun and exciting—not stressful. If you find yourself feeling anxious, take a deep breath and relax, perhaps pour yourself a glass of wine. Renowned chef and Wine Educator of Beringer Vineyards, Jerry Comfort demystifies pairings with a simple exercise to show how sweet, sour and salty flavors in foods affect wines. Here’s what you need: a slice of red apple, a lemon wedge, salt, white wine (like Sauvignon Blanc), red wine (like Cabernet Sauvignon) and water to cleanse your palate. Follow the steps below and jot down your observations.

1. Take a bite of the apple, then take a sip of white wine

2. Taste the lemon, then taste the wine

3. Do the same with the salt

4. Squeeze lemon over the remaining apple, then sprinkle salt before tasting the white wine

Cleanse your palate in between. Repeat steps 1-4, this time with the red wine. You can try pairing chicken broth (for that umami flavor) with the wines to see what happens.

Beringer Vineyards welcomes Pauli Antoine On the restaurant level, I espouse the “Wine is King” approach that shifts the responsibility of wine and food pairing from the customer to the chef. Since the taste of the wine is a given, the flavor of the food is the other part of the equation that can be adjusted. A skilled chef, after knowing the customer’s food and wine choice, can come up with a wonderful match by carefully adjusting the acidity, salt level or the sweetness of the food to achieve a balance of flavors. The successful pairing is what creates an extraordinary dining experience, and the customer will leave completely satisfied without even knowing why.

Beringer Vineyards Welcomes Pauli Antoine to The Hudson House
On the restaurant level, I espouse the “Wine is King” approach that shifts the responsibility of wine and food pairing from the customer to the chef. Since the taste of the wine is a given, the flavor of the food is the other part of the equation that can be adjusted. A skilled chef, after knowing the customer’s food and wine choice, can come up with a wonderful match by carefully adjusting the acidity, salt level or the sweetness of the food to achieve a balance of flavors. The successful pairing is what creates an extraordinary dining experience, and the customer will leave completely satisfied without even knowing why.