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Oak wood from nearby forest

Of the seven domaines we visited in Burgundy, this must be the most modern and supplicated of all.   The visit was arranged through BBR and to be worthy of BBR, probably have to reach some standard, meaning quality and quantity.

We were greeted by the assistant wine maker, Didier, whom gave up his well-paid job as an Engineer and followed his heart to become a winemaker.

After touring the fermentation facility, we were out in the garden.  It was quite amazing to see oak woods piling up in the backyard.  Well, apparently there is an oak wood forest nearby and the Domaine will select 200-year oak tree for the oak barrels.  The woods will pile up in the backyard, rain or shine, for two years. Continue Reading »

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How could we miss the fine dining experience in Burgundy? This is the country that defines the meaning of fine dining and also home to the Michelin Star Guide.

Le Beneton is a Michelin 1-star restaurant in the town of Beaune.  The restaurant could sit about 30 people with a chic and cool ambience. Our waiter was quite proud and spoke with a very confidence tone. He was not rude but rather sure of his recommendation. Continue Reading »

Most of the domains in Burgundy are still family owned and quite small.  On average the domains own about 6 to 8 hectares of land, producing roughly 30,000 bottles a year.

It is rare for one domain to own the whole parcel of vineyard.

When Sylvia at Domaine Rossignol-Trapet told us they started biodynamic in 1997 and finally received the certification in 2008, I wondered how they could control the quality? If the domain does not own all the vines, what if the vines next to yours are spread with chemicals? Continue Reading »

ImageWe found the restaurant Le Pre aux Clercs in the Place de la Liberation in Dijon from the French restaurant guide, Gault Millau. We didn’t exactly pay much attention to what the food was, nor the significance of the venue, we had simply picked it according to the rating from the book.

The restaurant was empty when we arrived at 7:20pm for our 7:30pm reservation. The woman, obviously the proprietor simply said, “oui, tout a fait, a tout a l’heure,” basically telling us to come back later. However, our persistent pleas to have a drink beforehand resulted in a nice table on the terrace overlooking the plaza.

Continue Reading »

Burgundy wines are probably the most confusing regions to understand.  Some said the word ‘terrior’ comes from this region, and the wine makers I met in Burgundy all said so!

Driving through the vineyards of Burgundy is so much different from Bordeaux.  Bordeaux is very flat and the vineyards stretch miles and miles away.  In Burgundy, there are small parcels of land along both sides of the road.  On one side the land is flat but then the other side is quite hilly. Continue Reading »

Wine Blending

Some people enjoy wines for pleasure, some for investment, some for sharing and then there are some that like to go beyond the label and learn about wine making.

Recently, read a few articles in the paper about a new shop in Hong Kong that goes beyond just selling wines; the owner is also a wine maker now resides in Hong Kong and offers some interesting wine classes, including wine blending.

Well for one thing, you don’t need a Chemistry degree to attend this 2 hour class.   Continue Reading »

“It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness….”

This time of year could be quite warm and humid, may not be the best of times to enjoy alfresco dining.  We just have to take our chance when we plan for a seafood and wine lunch at Lamma Island a few months back.

A cool breeze under the sunny sky over the weekend turned out to be the perfect setting for the outdoor lunch.   The worst of times was waiting for the wines to be chilled for the perfect serving temperature. Continue Reading »