Wine for Dragons: May 2009

Wine News : Article from DivaAsia Online Magazine

DivaAsia published an article today on pairing red or white wine with the lavish spread of dishes synonymous with a Chinese wedding banquet

http://www.divaasia.com/article/3689

Here are my own personal comments :

- It makes sense to taste the wine with the food-tasting prior to the actual dinner.

- Missing from the article was the common practice that getting a consignment basis makes budgetary sense as you can return unopened bottles of wine.

- Typically guests drink more red than white wine, therefore estimate 1.5-2 bottles of red for each table and 1 bottle of white per table. Assuming average drinkers.

- I disagree that only South African or South American wines will suit the taste of most guests, I have tried really good fruit, inexpensive australia wines and a french vin de pay St Pierre from Crystal Wines that was the hands-down favourite at a wedding dinner I attended last year.

- Wedding guest tend to drink more during Fri and Sat wedding dinners compared to those held on weekdays and sundays.

Labels: Wine News

Wine Fair : Carrefour International Wine Fair - A Taste of Burgundy (Part 2)

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Caption for the various scent flasks - "The Burgundy Wine Aroma Cellar offers a fun and informative way to discover the aromas of Burgundy wines, grouped into several principal families.

Each characteristic aroma fanily of red and white Burgundy wines is presented by fresh and natural products in round-bottomed glass flasks (I can confirm that they had fresh cherries and honey in the flasks)
By placing your nose above the neck of the flask, the corresponding aromas are diffused.
In this way, the combination of your senses allows you to associate each aroma to the products and to the wines.

This olfactory exploration is a unique tool, devised by Burgundy wines. It is currently on tour through France and the world."