Articles

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Blond-headed Stepchild

By Debra Meiburg MW

Undervalued, misunderstood and neglected? Open a bottle of Riesling. Poor, noble Riesling, arguably the finest white wine in the world, has been overlooked for years. For centuries Riesling reigned supreme, but in recent years this shy wine has been overshadowed by blockbuster Chardonnays. Such a shame. Chardonnay’s often-heavy oak handling and full-blown fruit overpowers delicate […]

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Au Naturel

By Debra Meiburg MW

When it comes to grenache, nudity doesn’t normally spring to mind. Yet, Grenache makes one of the world’s greatest au naturel wines, Vin Doux Naturel. Generally grenache is known for its role in Southern Rhône blends, such as Chateauneuf-du-Pape, or as a vibrant, buxom raspberry lady from McLaren Vale, but when planted close to the […]

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Chenin Star

By Debra Meiburg MW

Like a good actor, chenin blanc, is an elusive grape to define. Chenin’s classic theater is France’s Loire Valley where this versatile grape is produced into crisp whites, lively sparklers or honeyed sweet wines. Chenin blanc pairs so impeccably with Cantonese cuisine that it should get top billing on every wine list in town. Two […]

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Not So Primitive

By Debra Meiburg MW

Zinfandel is the Arnold Schwarzenegger of the wine world: full of muscle and striving to be taken seriously. And, like Arnie, Zinfandel is of European heritage, but now a California resident. Because of its ease in shouldering powerhouse alcohol levels, Zinfandel was a popular drink with miners during California’s gold rush. Prolific and good-natured, Zinfandel […]

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Jelly Belly

By Debra Meiburg MW

Despite having been gone for years, the Krispy Krème outlet that once occupied the Chek Lap Kok arrivals hall still haunts my every time I arrive home. But in the wine world, donuts are more than just Homer’s favorite food (and I don’t mean the man responsible for the Odyssey). It seems even wine connoisseurs […]

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Mooncakes, by Jove!

By Debra Meiburg MW

Looking for a wine to accompany this week’s moon festival celebrations? Consider Sangiovese. An indigenous Italian variety, Sangiovese (San-jo-vey-see) shares its etymology with a planet that has an astounding 63 moons circumnavigating its round body, which is just about the number of moon cake varieties touted in bakeries this week. Sangiovese’s name is derived from […]

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