All about bubbles
Monday, October 12th, 2009Perhaps I wasn’t concentrating hard enough at wine school, but I never really understood how the bubbles in Champagne worked. There always seemed a little bit of alchemy in there somewhere.
- Burgundy “Talent Uncorked”
- Lucy Saunders Rides to Third Place on Early Wings
- The Legendary 1998 Mas de Daumas Gassac - Bring it on!
- Happy Chinese New Year
- Shea-k it baby
- Mouton Rothschild Dinner- Nov 2011
- Dead Funny
- Christmas Lunch in HK
- The Arbuturian comes to the Portfolio Tasting
- Popping a Cherry: Anne Gros Richebourg Vertical in HK
- Wines in the Press recently
- Burgundy 2010 – The Terroirist’s Year
- 1996 Charmes Chambertin Geantet Pansiot
- Fine Wine & Fine Art …
- White Wine Lovers: Chablis Denis Pommier
- Our Hong Kong Portfolio Tasting
- Rhone 2010 - “the best since 1978″?
- The Mind Boggles
- My friend Julian Chamberlen keeps our fridge packed
- Dönnhoff – A Living German Legend
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Archive for October 12th, 2009
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