Sommelier extraordinaire Della Tang reflects on her meteoric rise as beverage director at high-end Shenzhen restaurant Ensue, and offers advice for those trying to emulate her success.
Opinions about French wines need updating, and top US wine writer Jon Bonné is cheering for the rising stars and laying myths to rest. He talks to Yulia Ezhikova about what he’s learned.
Hongkonger Reeze Choi Kam-fung’s ‘unreal’ journey from fast food and convenience store worker to third best sommelier in the world has been one of hard work, humility and humour.
Stop binge drinking, introduce no-alcohol days and keep your stress levels in check – sommelier Yulia Ezhikova shares a few things she is implementing when it comes to her alcohol consumption.
Six of Hong Kong’s top wine professionals and sommeliers share their expectations for the wine industry in 2023, including more natural wines, and less French wine drunk at Italian restaurants.
A lot of sparkling wine will be drunk over the holidays, but champagne is expensive. We pick seven alternatives that won’t break the bank.
Wine – the consumable, communal manifestation of the interplay between nature and human values – can inspire emotions and conversation just like an artist’s painting. When it’s a good bottle, of course.
Bottles are responsible for nearly a third of wine’s carbon footprint, and some are two or three times heavier than others. Why is that?
Chilled red wine makes sense in Hong Kong’s hot summer, and if you forget merlot or cabernet sauvignon and pick a light wine that’s low in tannins, cooler temperatures will accentuate its complexity.
You’re not getting any younger, and those wines you ‘put away for another time’ won’t drink themselves. It’s time to seize the corkscrew, live life to the full and enjoy.
If you are feeling uninspired, it’s time to change your wine drinking habits. Pick up some new wines, try new grape types, and be adventurous.
Despite their bad rep, there are rosé wines that have just as much depth and flavour as a classy red or white – you just need to look for them.
When people bring their own wine to restaurants it is annoying for sommeliers, unless you have something that is very special – in which case, pay the corkage and give the sommelier a taste.