Asian Wine Journal 2009



Volume 02 Issue 16 : 19 - 31 December 2009

Michelin Tokyo - A Boon for Wine too?

What has the much debated Michelin Guide Tokyo got to do with wines? Lisa Perrotti-Brown MW gives us an insight on the restaurant scene in Tokyo and delves into the effects of the changing economic landscape vis-à-vis the value of wine sales and its relationship with Michelin-starred restaurants.

Remuage

Remuage, or riddling, is an essential step in the making of champagne in the methode champenoise, which involves gradual turning and inversion of the champagne bottles during fermentation so that sediments (lees) are brought to the neck of the bottles prior to removal.

World Gourmet Summit

Come 11 April next year, be prepared to be amazed by the constellation of stars that will shine brightly upon our shores as the World Gourmet Summit (WGS) is here again for the 14th edition. The official website for next year’s WGS is now up and running and for those who are eager to find out who are the chefs participating next year, head on down and log on to find out more. When you’re there, don’t forget to take a look at what you missed out at this year’s edition too. And if you can’t wait to know what events will take place next year, a brief outline of next year’s calendar of events is also available for your perusal.

Tel: (65) 6270 1254
Fax: (65) 6270 1763
Email: info@worldgourmetsummit.com
Website: www.worldgourmetsummit.com

Michael Thurner

Are Austria’s wines the next big thing for the Asian palate? Michael Thurner, Chief Executive Officer of Austria’s Fine Brands shares with us on the reasons why he had chosen Asia to market these wines.

Saffron rice with chicken wrapped in lime leaf, with 2003 Brunello di Montalcino DOCG

This dish definitely works with the Brunello. If I could choose though, I would suggest a Chianti Classico, as this dish is too strong for the Pinot Grigio, yet not quite strong enough for the Brunello.

Taken from the Jan/Feb 09 issue: Can it ‘rice’ to the challenge?

In The Next Issue of Cuisine & Wine Asia

Master of Wine Lisa Perrotti-Brown MW trails the comeback of Chardonnays and their development from the 1990s till today.

Gain tips and useful notes on how to pair your favourite crab dishes with the different Chardonnays from around the world.

Get up-close and personal with two key wine personalities, Arnoud d’Hautefeuille, President of Société Jacques Bollinger and Richard Geoffroy, Chef de Cave of Dom Pérignon.

C&W Asia’s Contributing Wine Editor Lisa Perrotti -Brown MW moved from the US to London, UK, as a playwright but, in a twist of fate, part-time work in a wine bar led to a career in the wine trade. In 2002 she relocated to Tokyo, Japan where she worked as a wine buyer but has since settled in Singapore. Last September, she achieved the prestigious Master of Wine qualification with a special award for outstanding performance.

Kenny Leong's ambitions have always been geared towards F&B. A diploma graduate in Hotel Management from the Singapore Hotel and Tourism Education Centre (SHATEC), he engaged in wine retail, and also learnt the ins and outs of the Front Office, Rooms and F&B divisions at Raffles Hotel Singapore before joining Peter Knipp Holdings as a Feature Writer. A marriage of his intrepid love for food and passion for the written word has led him to the Publishing sector, where his experience gives him an edge when penning articles for Cuisine & Wine Asia.