Tasting Pinotage

South Africa’s famous red.

Most people who try Pinotage associate it with a barbecue smokey nose, and some even extend this to other South African reds such as Shiraz. I recently had a lively discussion about this with a few South African winemakers and estate owners…over beer and gin & tonic!

First was to define the smokiness and burnt rubber. Both Yngvildt Steytler from Kaapzicht and Eben Sadie from the Sadie Family agreed that smokiness is a positive term while burnt rubber is most certainly not! Unfortunately, the majority of consumers are not that precise and they often interchange these two terms depending on the level of the aroma. And, to be honest, there are some who actually like the ‘burnt rubber’ character.

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Postponed: A Private Tasting of Réserve RJ Fleming Cuvée Excellence Wine

A sneak preview of a new wine from Château la Conorgue.

The Réserve RJ Fleming Cuvée Excellence wine is a new collector’s item wine that will be making its debut in Hong Kong next year.

The Rouge Cuvée Fleming is a 2005 vintage made of 70% Syrah, 20% Grenache and 10% Vieux Carignan from the region of Luberon.  Interestingly, the wine is produced in collaboration with member of the British banking magnate, Roddie Fleming, and organic wine pioneer, Château La Canorgue.

This tasting has been rescheduled for Jan 2011, details to be provided shortly.

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Tuscan meets Cantonese with Castelllo Romitorio

Wine expert Damon Yuen’s Cantonese Odyssey.

Finding the right wine for everyday Cantonese meals like dim sum can prove difficult because it has to take on an array of foods like seafood, meats, vegetables, sauces, herbs, spices and starches…often all at the same time!

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Wine 101: How to Read A Wine Label

Learn what you need to know when reading your next wine label.

Whether you know it or not, there’s a lot of information on every single wine label.

From that little piece of paper alone, you can learn many things about what you’re about to drink. Many wines, for instance, will have an Appellation d’Origine Controlee, which shows the region where the wine was made. Often, not just the name of the winery but the name of the wine seller (or champagne house) will also be displayed. This begins to tell the story of the wine, and every vintage tells its own tale.

Decoding the information is important. Often, the wine label will say where the wine was bottled – if the work was done at the winery or an outside merchant, for instance. If the label does not specifically name where the bottling took place, it’s likely the work was done through a merchant.

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Getting the Wine you Want in Hong Kong

A round-up of tips for ordering wine when you are at a restaurant.

Education is key to all new wine drinkers and lovers, and here at Winebuzz.hk we want to be able to help guide you in the right direction. Here is a round-up of links to recent wine notes for you:

How to order the right wine:

Know-your-double trouble. Syrah and shiraz are made from the same grape. So are pinot gris and pinot grigio. And fume blanc and sauvignon blanc.

The name changes depending on where they’re grown. Try not to be That Guy Who Says, “I don’t like shiraz. Let’s try a syrah instead.”

Communication will help you get the wine you want:

Ask the restaurant wine expert questions: Wine-focused restaurants educate their staff about the wines on the list. They often sample the wines so they can understand how to sell them. Ask your waitperson if they have any suggestions; this can sometimes help with your choice. Always keep in mind that everyone has different likes and dislikes, so you can point them in the right direction by stating, “What do you suggest for a big, bold red wine?” as opposed to “What is your favorite red”?

The smoothness versus the texture of wine:

Most of the time, wine periodicals focus on the flavors and aromas but neglect texture, which is crucial in evaluating wine. That astringent texture comes from the Tannins. This substance is found in the stems, bloom of the skin, and pips of the grapes. A wine cannot age well without the presence of Tannins, though they can also impart a somewhat rough and dry taste when the wine is young.