27^th July 2012

In my interaction with fellow wine lovers, I have come across much doubt querying whether it is REALLY possible, by nosing and tasting the wines, one could identify varietals as well as other components in the bottle.

I cannot help noticing niggling scepticism in the tone of that query.

Perhaps those who posed the queries have encountered their fair share of less-than-believable sharing by overzealous wine lovers.

There are indeed such individuals out there, trying their overwhelming best to impress, unfortunately, not for the right reasons, which made genuine wine lovers like us looking rather sheepish.

Nevertheless, it is indeed possible to list the possible varietals that a wine were made from, as well as listing possible place of origins, although a good understanding of the viticulture and vinification processes is required.

Yet, viticulture and vinifications are two technical terms that probably best reserved for ‘Star Wars’ chat (see article on ‘Communication’ published on 20^th Jan 2012, on www.drinkgoodwines.com for details).

Prior to studying the agriculture aspect of grape farming and various winemaking methods, a vital foundation block to be established is a good grasp of uniqueness in major grape varietals.

After which, the possible impact and influences by other elements such as climate and treatment processes can be discussed in context.

However, for consumers, it might be a tad too academic in approach; i.e. understanding which varieties fall under aromatic, neutral and acidic white grapes, or thin or thick-skinned red grape varietals, as well as their unique characters.

I believed when sharing with consumers, we (wine professionals) must attempt our best to simplify our knowhow to reach out and make wine enjoyment a pleasurable one for them.

Thankfully, through conducting various corporate wine workshops, I have found that personifying each varietal can be a fun way to discover the unique characters of each grape.

Since the Olympic officially has commenced, I shall attempt to put some association of wines with this major sports event.

Differences between the two key Bordeaux grape varietals: Cabernet Sauvignon and Merlot are like abang and adik (elder and younger brother in ethnic Malay language). When put together, they can be wonderfully enjoyable, yet, separately, they could also charm drinkers with their uniqueness.

As a sports personality, I would describe a Cabernet Sauvignon as a young and active rugby player making an impression with its strong and muscular physique, with an unyielding drive and an unmistakable energetic performance.

Whereas a Merlot is a rugby player, too, albeit a retired one; as it exhibits it’s softer, dense muscles, and mellow persona that is both accommodating and welcoming.

Merlot can also be a good varietal to spin off a simple sharing on compatibility of soil with grape varietals.

Nevertheless, soil types can be a tough subject to share, and for city dwellers like us, it is rather profound to speak about soil types in grape-growing.

However, in wine study, understanding soil types and its impact on vine’s growth can be an important lesson. E.g. certain soil types (such as sandy soils) can avoid the phylloxera plague; while pebbles can assist in further ripening of the plants when sun sets, etc. Some plants thrives in cool soil (or wet soil), while others delight in warm soil (e.g. gravel soil).

If I could personify a varietal in its relationship with suitable soil types, then Merlot could be a swimmer; already being nicknamed by some winemakers as a ‘wet feet’ varietal due to its affinity with soil that could hold water (such as clay).

With that understanding, then it is not surprising that Merlot has a strong presence in St Emilion and Pomerol (60% and 70%, respectively, of red varietals planted in those two renowned Bordeaux sub-regions) where clay soil is aplenty.

Another common queries that I encountered, “how do you tell a wine made from a blend vis-à-vis one that is crafted from single varietal?”

Much like an athlete, a blended wine is likely to be a long-distance runner, with a balance physique (not brawny). This middle to long-distance runner might not immediately impress you with a strong and muscular presence, but it has an impressive stamina that endures and endears to its fans.

A single-varietal wine would likely be a short-distance runner (100 metres to 400 metres sprinters); bursting through the glass as it exhibits its flair and charm unabashedly, leaving fans doubtless of their identity, and definitely a crowd pleaser if they are champion materials (think of Usain Bolt and his signature victory pose).

Alternatively, we could also link single varietal wines vis-à-vis blended wines with an individual sport or team game respectively.

For example, each tennis player exudes its own charm and attraction, much like a single varietal wine; triumph in such individual-focus pursuit is based primarily on the strength and reliability of the player (grape).

While a football/ soccer team can only achieve and sustain success, based on the different attributes of each player contributing their unique strength effectively, so as to achieve a champion performance. Naturally, there will be some players (grapes) that will garner more limelight than the others, but they also shoulder more responsibilities for the team performance.

Much similar to sportsman, varietals perform better in different climatic conditions.

Riesling and Pinot Noir, for example, would easily qualify as successful Winter Sportsmen.

Both varietal thrives in cool climate, and could be made into a fine wine if it is planted in such preferential environment.

Although I might add that Pinot Noir could be a sportsman with an attitude; throwing tantrum, with a picky habit and unmistakable temperament. If and when he is successful, he can certainly be a prima donna (John McEnroe comes to mind, and if you know who this sports personality is, we would deduce you are probably a Baby Boomer or Gen X).

For sports that require its participants to travel frequently, it is not hard to observe that travelers have their own unique behavior and preferences with regards to their needs and requirement when they are on the road.

I would regard Chardonnay as an avid traveling sports ambassador.

It has immense popularity wherever he goes; possess a mild temperament, with excellent adapting skills in various environment, and regardless of its treatment, it will arrive and perform expectedly, with little surprises (David Beckham, perhaps??)

There are also a group of grapes – native varietals, that are absolutely comfortable in their home ground, and no matter how appealing the options of traveling are, they will be found wanting when being transported to a foreign soil.

Such home-grown varietals include Sangiovese and Nebbiolo (indigenous grapes of Tuscany and Piedmonte respectively).

Some varieties can be as eye-catching as cheerleaders; jumping, prancing, dancing and attracting one’s attention with their easy on the eye performance. Aromatic varietals are much like those cheerleaders impressing fans with their alluring characters.

Viognier, Gewurztraminer, and Chenin Blanc are some of those attractive grapes gaining their rightful attention.

More often than not, those varieties are also versatile; they can enchant their fans with their dry to sweet wine style, depending on tradition, treatment, climate and their maker’s intention.

Naturally, not all grapes were given the enchanting birthright like the aromatic varietals. Thus, it is only normal that they might perceive a Muscat’s popularity with envy.

‘Green with envy’ would be a more appropriate descriptor, especially when their path crossed with their well-received cousins.

Sauvignon Blanc, Riesling, Albarino, and Aligote are some of those varieties that prefer to unveil their sourness as their main expression.

Their ‘acidic’ behaviour might cause others to squeal, yet those sharp, tart and sour characters can be soothed when food becomes their companion, which explains why those acid varietals are excellent food wine.

Indeed, there are various fun and amusing ways to understand the key characters of each grape variety.

With that understanding, we can get acquainted, better manage, and keenly appreciate their unique traits and attributes, as well as the wine they are made from.

More importantly, do not misunderstand or underestimate the power of knowledge.

Just don’t flaunt it unabashedly like a PX.

No, it is not an extreme sport, PX (Pedro Ximenez) is a Spanish aromatic varietal traditionally used in the making of sweet Sherry.

In recent wine trend, this Spanish sweetie has been gradually changing its expression to a dry white wine style.

Nonetheless, it continues to delight wine drinkers much like a rhythmic gymnast; sweeping you off your feet effortlessly with a combination of ballet, dance and gymnastic.

By Lim Hwee Peng, CSW, FWS

In the final act of the first season ‘X Factor USA’, a powerful performance by Melanie Amaro delivered enough punch to claim the USD5 million top prize.

I was wowed by all three finalists and it was an enrapture performance enjoyed by millions who watched it.

What moves me in the finale though, was Amaro’s rendition of Beyonce’s ‘Listen’ (http://www.youtube.com/watch?v=w1rLZfAfQLM).

This R&B-soul song makes reference to the tenacity to defer a dream and finally achieving one’s aspiration.

The song also aptly encapsulates the journey and struggle that Amaro and fellow X Factor contestants experienced throughout the contest.

By any account or measurement, Amaro deserves the crowning, but I was equally wowed by some of the other competitors.

(My favourite was Rachel Crow, a talented young Colorado girl with an adorable voice, fearless, determined and genuine personality).

Aside from witnessing the growth and breakthrough of the many X Factor contestants, I felt what made the program so beguiling is the individuality and unique persona of each participant.

For example, there is the gifted and soulful voice of Amaro; while Josh Krajcik (the eventual runner-up) performs with a mature and steady stage presence derived from his early struggled days; and Chris Rene, the talented rapper, who is the shining light for many recovering addict.

Yet, through all the glitter and limelight, one factor shines through – each contestant has an identity that is uniquely theirs.

In the wine world, the individuality of a wine (especially in the fine wine category) represents the ultimate expression of a wine, and the deftness of a winemaker’s skill.

However, due to the increasing commercialization of wine, there is always a concern that more and more wines are losing their unique identity, leading to wines that are common in taste profile (would a Bordeaux red wine still consider as a Claret if it starts to taste similar to a Napa Valley Cabernet blend?).

One of the causes for such trepidation was due to strong influences from renowned wine critics who have a preference for certain wine style, thus, indirectly causing some wineries to make wines pandering to those critics’ preferences.

Thankfully, most conscientious wineries and wine regions understand the relevance of such anxiety.

In most of the classic and new world wine regions, close attentions were paid to emphasize on the importance of crafting wines with distinctive characters that reflect its place of origin, varietal uniqueness, and influence from soil types and climatic condition.

Even though many wines can be made from similar varietals or blend, its distinctiveness is the vital measurement as it represents the ultimate expression of a wine’s individuality.

More so, in today’s intensely competitive market, a bottle of wine requires a distinctive identity to stand out from the sea of wines.

Individuality of a wine should always be a prime consideration for a good bottle of wine.

<WINES>

Chateau Guiot 2009

I sampled a glass of this estate’s wine (a Mas de Guiot 2008, 40% Grenache, 60% Syrah, Vin de Pays du Gard) during my visit to Melbourne as its International Wine Judge of the Royal Melbourne Wine Show in 2009.

One of the Panel Chairs was Philip Rich, of the Prince Wine Store, who shared this treasured find with me (all serious wine geeks should visit Philip and his wine store for a great wine experience).

I was impressed by the honesty, purity, and distinctiveness of this wine.

Thus, I was pleasantly surprised to chance upon a Chateau Guiot at Raffles City while I was out meandering.

Originate from South of Nimes, Chateau Guiot is located at the heart of Costieres de Nimes AOC, along the stretch of Mediterranean. It should be rightfully belong to the Coteaux du Languedoc appellation, yet, officially, it is part of the Rhone AOC.

Made from a blend of Grenache and Syrah (or Shiraz), Chateau Guiot expresses uniquely its association with the two French AOCs, with traces of roundness and generous fruit flavours similar to Rhone’s sub-appellations such as Vacqueyras; yet, it also displayed a clarity similar to many great bottles of Coteaux du Languedoc.

A wine that offers a strong identity and precise reflection of its origin.

This wine is suitable for:

Bistro

Family-style eateries

Family get-together occasions

Valentine’s Day celebrations

Price per bottle: SGD$25

Available at: Market Place, Raffles City

When I chanced upon a Cosplay (costume play) event, about a year ago, I was fascinated by it. The concept of Cosplay allows common people to live out their imagination of being a hero or villain made famous by some comic series or epic movies.

Of all the Cosplay characters on exhibition, one group that enthralled me most was the diverse characters from Star Wars.

Star Wars is an American epic space opera film series created by George Lucas. Since the first film released in 1977, it quickly became a worldwide pop culture phenomenon, and a mega success from the 70s through to the millennia. It is thus understandable that many Star Wars fans grew up with its various characters, and became keenly acquainted with each of them.

I remembered fondly how R2D2, Chewbacca, and Jar Jar Binks, despite speaking an alien language, were able to communicate effectively and assisted the Jedi warriors in their conquest and adventures.

Interestingly, that fascinating aspect drove home a major issue that the wine world is grappling with – communication, specifically with consumers.

(Prior to elaborating on this sharing, perhaps it is vital to set out the parameters – the heart of the issues that we will be contemplating on is confined to communicating the nuances of fine and premium wines. Commercially-focused wines that attract buyers through one singular factor – affordable pricing, are not included in our deliberation.)

Wine lovers, such as I, have lived and breathed in the ‘wine world’ so effortlessly, we sometimes forgotten that there is a ‘real world’, where its inhabitants live with different considerations and priorities, and more importantly, they are highly unlikely to comprehend the wine world lingo.

For decades, we assumed that information offered by the wine world will help consumers to make an informed purchase decision (since wines are produced by wineries). Yet, many a time, those information and intention became the very obstacles that prevented the appropriate growth in wine appreciation.

Such scenario is similar to R2D2 and Chewbacca, in their own vernacular, trying frantically to reach out to the real world, unsurprisingly, with little success.

As wine professionals, we constantly strived to get familiar with the wine world (i.e. history, culture, region, wine styles, vintage differences, etc), for the primary purpose of carrying out our professional role well, which include cultivating and grooming the market to be informed consumers.

Yet, these days, it is downright disheartening to see that markets are still grappling with fundamental challenges, such as familiarizing with various types of grape varietals, pronunciation of wine names, etc, issues that should have been resolved at least a decade ago.

It also did not help that gatekeepers of the wine world – such as wine journalists, wine buyers, sommeliers, wine sales, wine merchants, who should understand both wine and real world lingo (much like Han Solo does in communicating with both earthlings and aliens in Star Wars), unfortunately, did not live up to their role of an effective communicator, performing less credibly than the Jedi warrior.

(Incidentally, I am also guilty of that misdeed, and hopefully my efforts in drinkgoodwines.com will mitigate some of my past ‘crime’).

To make matters worse, some segments of the wine world, in desperation, tried to bridge that gap through dumbing down the intrinsic cultural and traditional values of wines (since there were arguments that most wines should be treated like a commercial beverage similar to soft drinks, etc).

Generally, many wine industry watchers recognized that to ensure a competent level of wine appreciation and optimum growth in emerging markets (such as the Asia continent, where wine is a new phenomenon), the gap in the wine and real world needs to close up sooner than later; or it will risk being taken over by the mercenary approach of the ‘dark side’.

I would like to proffer some areas where pressing attention is needed:

1) Of the myriad information that the wine world deemed important for consumers, which of those information are truly important to consumers?

2) Such as, do we need to communicate the complex layers and details of wine laws to consumers (not to mention the names and requirement of wine laws in all wine producing countries and regions)?

3) If it is necessary, how should we do that so as to achieve a resounding outcome?

4) Do we have to describe/ communicate the complexity of wines in the current structure/ format (History, Geography, Soil, etc) before an individual can truly appreciate the fine quality of wines, or can it be revised or re-established so that consumers will not visualise wine communication as Jar Jar Binks talk?

5) Do we have to describe/ communicate the quality of wines in the same exact manner as traditional Europeans and Western world do? And can it really be much more effective trying to describe them in local languages? Is language really the key issue at work, or the context in wine appreciation, association with local lifestyle, rapport with consumers, application of wine enjoyment, etc that are more essential??

6) How do we ensure the cultural values of wines are being retained and appreciated, yet able to reach out to modern day consumers and their lifestyle needs?

At best, those queries raised were just the tip of the iceberg; and whether we are looking at those issues from a new or classic wine’s perspective, they are hard questions that we, responsible members of the wine community, have to ponder on.

Truth to be told, I do not think there are clear, concise and immediate solutions that can resolve those obstacles the wine world is facing.

Perhaps we might need an enlightening Yoda to provide us the direction; but judging from the limited numbers of Jedi warriors, who could fathom the wisdom of the wise Jedi Master, we might be better off considering taking the bulls by the horn, and tediously work out various resolutions.

To the conscientious members of the wine community, ‘may the force be with us!’

<WINES>

Chateau Monbousquet 2004, St Emilion Grand Cru, Bordeaux, France

This St Emilion Chateau was acquired in 1993 by Parisian supermarket owner Gérard Perse, who also owned Château Pavie, Château Pavie-Decesse and Château La Clusière. Under the new ownership, the estate and wine have enjoyed a renewed vigour in both its quality and positioning.

Its improvement in quality was also noted and was duly promoted to a Grand Cru Classe status in the 2006 St Emilion Classification. Unfortunately, as many wine industry watchers would have noted, Château Monbousquet was one of the estates who had their promotion retracted following the Classification controversy; and after much twist and turn, it was, together with the other newly promoted estates, recognised as a St Emilion Grand Cru Classe.

In its stylistic expression, this wine exhibited more contemporary nuances (offering mocha, coffee, and vanillin note, with pronounced blackberry aroma dominating its front bouquet), yet, I also find this wine interestingly balanced in its flavours profile (initial burst of charm and its elegance emerges after some aeration in a fine decanter).

This classic blend of 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon offers a rich and fleshy structure with good balanced of freshness, fruit intensity and smooth tannins.

Not only Monbousquet is widely accepted as a high quality wine; this St Emilion estate also made a distinctive effort in communicating effectively with the market through its newly-designed wine label.

Labeling has been and still is one of those challenges that confused consumers through complex (but well-intentioned) details, especially those from the classic wine producing regions.

Cleverly, Monbousquet’s front and back labels spelt out the essential information (in a succinct manner), yet updated its appearance with a modern-looking bottle shape (a heavily sloping shoulder, rather than a gentle sloping design found in traditional Clarets).

Its back label also listed the cepage details for each varietal in the blend, providing adequate impression of the wine flavours.

This wine is a clear example of a wine estate that aims to retain its traditional and historical values, yet, strives to reach out effectively to the market through simple and direct labeling.

This wine is suitable for:

Fine Western cuisine

Fine Chinese cuisine

Business socializing occasions

Price per bottle: SGD$197

Available at: My Humble House restaurant, Esplanade, Singapore

<Faulty or Unique?>

By Lim Hwee Peng, CSW, FWS

3^rd Feb 2012

I recalled an intensely-scheduled visit, years ago, to a classic wine region for a wine festival.

Together with another wine journalist, we spent a week exploring different sub-appellations of the region, as well as visiting several wineries to catch up with wines from their latest vintages.

Through those visits, we tasted a multitude and wide range of wines (from bottle as well as barrel samples; old to young vintages included). It was a fruitful outing, as I was able to acquire a deeper understanding of the regional wine styles. Unfortunately, I have also chanced upon several ‘faulty’ wines, mostly ‘brett’, or wines ‘infected’ with brettanomyces.

Among the wine professionals, some arguments were made for ‘brett’, that it adds character and uniqueness to a bottle of wine (some positioned their claim that brett also represent a sense of place). While others, equally strong in their views, shared that ‘brett’ is simply an unattractive wine fault.

Firstly, what is brettanomyces? It is a yeast-induced wine fault (different yeast types from those that initiate fermentation); a fungus genus rather than bacteria. It can be found on grape skins, most likely in barrels, and unhygienic cellar environment.

‘Brett’ is also infectious, as it can contaminate the contents in a cellar if left unchecked or arrested.

How do we recognize a ‘brett’ infected wine? General descriptors of a brett-infused wine ranges from funky, barnyard, horsey (animal-like?) and sweaty. I was also informed that when ‘brett’ is in higher concentrations, it smells like band-aid.

However, most of those descriptors meant nothing to many consumers in this region; in fact, they do not communicate anything remotely familiar to the locals. I tend to think ‘rubber band’ or ‘plastic’ described ‘brett’ aptly; while the NSF/ NS encounter at the Lim Chu Kang duck farm would be ‘brett’ in high concentration.

Though many wine industry watchers will share that certain wine regions or wine styles are more susceptible to ‘brett’ than others, I personally find that it can appear in any wine producing regions, i.e. both European and non-European wines. It is the setting that determines the proliferation of brett, not location-specific.

So why is there tolerance for such faulty wines?

According to those who are lenient to ‘brett’, in right dosage (although I must admit I am unable to offer a unit of measurement as the ‘right dosage’), it can add complexity and interest in an otherwise one-dimensional wine. Some ‘brett’ lovers will even include ‘soul-stirring’ to the good effect of brettanomyces in a glass of vino.

However, when it turns bad (think of Lim Chu Kang ‘duck farm’), it completely overwhelms the delicate and attractive flavours of wine!

Also, unaware to many, ‘brett’ multiplies as it resides in a bottle. A light touch of ‘brett’ in the initial years of a young wine may presumably contribute uniqueness to a bottle; but as it ages, ‘brett’ will colonize the wine, leading to a wine that unashamedly offers pronounced and full-blown plastic/rubber/duck-farm nuances!

Fortunately, through years of trial and error, sharing and research on the topic, vintners and winemakers are aware of the sources/ origin of ‘brett’ (almost everywhere, from vineyard to grape, native yeast, bottling line, new or old oak barrel), the environment that encourages it (ultra-ripe, high alcohol, high pH red wines), and ways to manage it (Sulfur dioxide and filtration are important tools).

(NOTE: generally, brett is not a problem in white wines, because of their lower pH, although some strains of brett are also known to reside in white wines)

Where does one draw the line when they chanced upon a brett-filled wine? Should we regard such character in a bottle as unique and to be well regarded, or should it be simply labeled as faulty and be treated as such?

It is still a controversial issue that is plaguing the wine world, and it is a matter that continues to be divisive among the professionals.

In communicating the relevance of such issue to consumers, perhaps using an analogy to illustrate such controversy would probably be more meaningful.

‘Brett’ is much similar to a less than desirable behaviour of an individual; good-natured people may accept a childish or intimidating (spoiled-brat) character of a person as part of his/ her natural being, but it does not mean that such unwelcome social expression should be tolerated…or should they?

Wine Faults in Social Setting: Socially, I have realized that recognizing and getting acquainted with ‘brett’, as well as other traits of a faulty wine, sometimes work against me.

When a fault was spotted in a glass, others would have either tolerated or embraced it (acceptance or ignorant reasons); yet for me, such awareness works like a ‘curse’.

When my nose was alerted to a fault wine, almost instantly, it triggered an unpleasant reaction in my consciousness. Such realization alienates me from enjoying wines socially.

During such hapless moments, I wonder should one be attuned to wine faults when most wine consumers are less sensitive to such issue; or should it be an awareness that remain exclusive to the wine world and its ‘inhabitants’.

<Wines>

Clos du Mont Olivet Chateauneuf-du-Pape 2007

Wines from certain European origin tend to get the heat when ‘brett’ is being mentioned. One such unfortunate place is Rhone Valley. One glance at the environment that encourages brettanomyces (warm temperature, high alcohol, ultra ripe and high PH red wines), we can understand the logic for this less-than-glamorous accusation of Rhone wines.

Nevertheless, wines from this region have managed ‘brett’ much better than many have thought.

Clos du Mont Olivet in Chateauneuf-du-Pape, Southern Rhone Valley is one such winery that is well-attended to.

Thierry Sabon is the current winemaker and has produced a bevy of exciting wines in his family winery. I met Sabon at the Michelangelo International Wine Awards 2009 in South Africa, when we were part of the international panel of judges.

With semblance of a younger Lee Majors (who acted in The Six Million Dollar Man TV series in early to late-1970s), this Hollywood celebrity lookalike did not succeed his family business through good looks alone. Coming from a technical background, this soft-spoken and amiable Rhone winemaker believes firmly in producing a traditional wine with modern nuances, as well as managing some of the inherited burdens, such as ‘brett’.

I have tried Sabon wines (from Le Petit Mon to La Cuvee du Papet) with fellow wine judges at one of the post-judging dinner, and was pleasantly impressed by its purity and traditional expression.

When I was unable to lay my hands on one of his wines locally, I went to Hong Kong, after Sabon informed me of the nearest Asia cities that list his wines, to purchase them.

Thankfully, Clos du Mont Olivet’s wines are now available in Singapore through local wine merchant – J&D Burleigh.

Vintage 2007 for Chateauneuf-du-Pape (CDP) seems like an easy sell, to the extent, some of the wineries thought the brisk sales were bad for business, as it impacts negatively on previous years’ stocks (e.g. those sampled 2007 CDP would be reluctant to buy 2006). 2007 impresses with sweetness, purity and freshness, which are what Clos du Mont Olivet CDP offers, especially in the mid palate. This medium to full-bodied red wine, blended from Grenache (80%), Syrah and Mourvedre with other Southern Rhone blended varietals such as Cinsault and Counoise, also impresses with its silky texture, dense and well-balanced flavours that are firmly supported by fine tannins.

Although this CDP contains a whopping 15.4% in alcohol, thankfully, on the palate hardly any impression of burning sensation or alcohol warmth were registered. The refined structure, pleasing fruit sweetness and a balanced expression may have mitigated the higher than usual alcohol content, but such proportionate outcome in a bottle is also evidence of the maker’s deft skill. More importantly, this stylish and fine CDP exhibited no haunting ‘duck farm’ or ‘rubber band’ bouquet.

This wine is suitable for:

Fine French cuisine

Fine Chinese cuisine

Fine American cuisine

Business socializing occasions (dinner)

Price per bottle: SGD$53.50

Available at: J&D Burleigh Pte Ltd

<Enjoying Wine in Context>

By Lim Hwee Peng, CSW, FWS

24^th Feb 2012

Months ago, when I was conducting a wine masterclass for a premium Australian wine, I have mentioned ‘tasting wine in context’. Subsequently, I have received some queries to elaborate on that comment.

Tasting wine in context is not an uncommon comment among wine lovers. Although in most common practices, a score or rating (whether it is a 100 pointer system, UC Davis system of 20 points, Decanter’s Star-system, etc) is usually being used to indicate the quality of the wine, thereby, supposedly, help consumers to make an informed purchase decision.

However, what is lacking in such score/ rating system is the intrinsic value (or should I say ‘purpose’?) of a bottle of wine.

I supposed in most cases (well, at least for me), we enjoyed wines for a reason, an occasion or with good company. (Note: if you do empty a full bottle of wine regularly while watching CSI, you may want to seek assistance)

Whether it is with our buddies, a hot-date, for business socializing purpose, or simply sharing with a group of fellow wine mates, we enjoyed wine for a reason.

Yet, not all wines are appropriate for all occasions and purposes.

A case in point – would you open a bottle of Chateau Petrus 1982 for a person whom you rather not spend a minute of your time with?

Or

To pull out, from your cellar, a rare bottle of Montrachet when your mates could only understand an unabashedly fruit-expressive Chardonnay?

That is what ‘tasting (or enjoying wines) in context’ means.

The principle of ‘tasting in context’, many a time, makes the true and inherent value of wine appreciation shines through brightly.

Another angle to appreciate wines, and may in some ways linked to ‘tasting wine in context’, is the personality of an individual who crafted that bottle of wine.

I recalled one such experience in my wine journey.

I got acquainted with Romain Taupenot years ago during one of his early visit to Singapore, together with the Burgundy Wine Board’s entourage, showcasing Burgundy wines to the trade professionals.

It was my first encounter with both Romain and his wines.

Romain’s seriousness, focused approach in sharing his treasured bottles and wine comments in general, left an impression with me.

Subsequent meetings in Burgundy and further meet-up in Singapore and Hong Kong provided ample opportunities to understand his wines and to truly getting acquainted with Romain as a person.

Although Neal Martin of Wine Advocate described him as “…young, engaging, ambitious man, certainly not a parochial vigneron as some can be.” I like Romain simply because he is a wysiwyg (what-you-see-is-what-you-get),

For a high quality Burgundy wine, ‘identity’ and ‘value’ are what Romain aims to deliver in all his wines.

Having sung praises of Romain and his wines, I must also admit that, similar to all other vignerons in Burgundy, there are issues that the estate is grappling with.

‘Always a work in progress’, that is what Romain shared with me in one of our casual bantering in Burgundy.

In every encounter with this seventh generation vigneron, I have learnt much more about Burgundy the region, culture, people and wines.

With so much buzz on his wines, and increasingly getting limeight from high-profile wine critics, Romain, surprisingly, remained down to earth, and an sms away.

<Wine>

Domain Taupenot-Merme Charmes Chambertin 2002

A generous gift from Romain in our last meet-up in Singapore; it is unsurprising that I chose to unveil this fine gift with a fellow Burgundy wine lover.

Opened in one late evening, and drank two portions before succumbed to the ‘Zzz’ monster.

Totally forgotten about it the next day, as it was left in the wine fridge; by the time I realized it, it was almost two days old!

Yet, the wine was still alive and kicking, with its nose and flavours revealing much more than when I first cracked it.

Initial impression (before falling prey to ‘Z’ monster): pleasantly earthy on the nose with ripe red fruits aroma, albeit a touch cold in the glass. Pleasantly ripe and balanced in concentration of flavours; nuances were not showing (again, possibly it was cold in the glass).

Second impression (days later): there is a sense of the wine being liberated; perfume, floral, ripe cherries, all those charming aroma and bouquet rushes out from the glass almost at the same time.

Also, this Grand Cru, after much aeration, emits an impression of being a beautiful wine, with refined notes, portraying elegance on the palate, without losing its primary charm.

Perhaps that was the reason this wine was named as ‘Charmes’?

This wine is suitable for

Fine French Cuisine

Fine Chinese Cuisine

Wine Bar Fine Wine list

Price per bottle: information unobtainable when this article was uploaded. Various pricing information can be obtained online

Available at: Vinocave (Singapore)

<tak kenal maka tak cinta>

By Lim Hwee Peng, CSW, FWS

10^th March 2012

I was struck by this brief yet profound statement uttered in the highest office of this land – the Singapore Parliament, where ministers and members of parliament gathered to discuss national policies, and in this instance, a debate on Budget 2012.

In a loose translation, those wise words in the Malay culture means ‘you cannot love what you do not know.’

Ms Faizah Jamal, a nominated member of parliament, was expounding on how the act of discovering nature can relate to self-discovery and nation-building (see full text here http://bukitbrown.com/main/?p=1952).

Her passionate sharing appeals not only to my senses, more importantly, the Malay wisdom that she put forth led me to reflect on a specific dynamic of our industry – the earnestness in acquiring knowledge.

When I was a rookie in the wine fraternity (in early 1990s), one is accorded the ‘professional’ status based on the years one spent in the industry. Professional certifications were rare and unheard of; and even if some enlightened souls were to encourage it, an oft-heard response would be ‘why do you need to study when all you need is to sell jiu?’

(Note: ‘jiu’ (?) is a common mandarin term that were used in the early days, which literally encompasses all forms of alcohol, including wine)

WSET education was brought into the fore only in the mid-1990s. My fellow program participants, who enrolled in the WSET International Higher Certification program, were probably the first few industry practitioners who valued the worth of a formal professional education.

For the others, being able to hold your liquor; speaking in the same ‘language’, thinking in a similar wavelength and indulging in activities that pleased the clientele were some of the established ‘professional’ deeds.

It is also common to find a wine industry practitioner (on and off-trade) to ‘smoke’ his/her way on product knowledge, especially when they were being queried by customers or on-trade clientele

e.g. Customer: ‘what is the difference between those two wines you are promoting?’ Wine guy: ‘oh, this wine is fruity, the other one is fruitier’.

At the end of the day, as long as cases of wines were moved, or bottles of wines were being sold to diners, those were the KPI of the day.

Fast forward to modern days; even with the realization that consumers and the market have evolved (consumers are much savvier than before, also widely traveled, highly exposed and educated), I am shockingly alarmed that the outdated ‘1990s’ thinking still exists among the wine industry.

Once, a young and attractive wine sales person even exclaimed the uselessness and irrelevance of qualifications in the wine trade, simply because she can sell bottles of wines just spending time with her potential clientele (perhaps she was not privy to a Chinese proverb ??????? – the ulterior motive behind an inebriated individual)

These days, in any setting (whether in retail, restaurants, or in wineries), it is common to see wine lovers seeking information that are available at their finger tips, literally.

With the advent of apps and easy access to information via iPhone, consumers can instantly find information on the wines they are enjoying.

Therefore, the challenges of being a credible wine professional, and the level of professionalism in modern context, are not just providing fundamental details that consumers can easily access.

How then can a wine professional be appropriately equipped to manage such high expectations?

Firstly, get out of that aged and outdated mentality, regardless of the years an individual has been working or has achieved in the wine market; after all, most successful Chateaux listed in the 1855 Classification did not continue to live or thrive without making changes in adapting to a constantly changing market.

Secondly, acknowledge the need to upgrade and enhance one’s profession in the industry, unless that individual is only keen on making a splash in the trade, without seriously considering it as a career.

More importantly, take the initiative and a keen interest in investing in your career-growth, because if one is not even willing to put in a good amount of devotion in his/ her own career, it is preposterous to expect someone else (commonly referred to as ‘my boss’ or ‘my company’) to invest in you.

Perhaps to illustrate the importance of acquiring professional knowhow in our field; two of my recent encounters may serve as an urgent need for us to be, at least, mindful of the level of competency in our profession.

Two weeks ago, when I embarked on an international certification program as an Australian Wine Educator, my fellow program participants were not just passionate about wine and education, they are also highly qualified.

We have a year-one MW student from India, who is also an author of a wine book (in fact, the first wine book in India); a Japanese wine educator with competitive experience in several All Japan Sommelier competitions, as well as being a certified wine specialist.

A South Korean educator who is also a certified Burgundy, Bordeaux and Spanish Wine Educator, and a Diploma in WSET to boost her qualification; representing Hong Kong were two well-qualified educators that have a Diploma in WSET, International Sommelier Guild (Level 2), as well as being certified Spanish and Bordeaux wine educators.

Among the four fellow Chinese program participants, some were qualified Bordeaux and Spanish wine educators, almost all have a WSET level 2 educations, and one is attempting her Diploma program in WSET.

All participants were able to communicate fluently in English (unique and quirky accent included, but that is a true-blue ‘Asianess’ that should be encouraged, as long as effective communication takes place); two of the Chinese wine educators even speak fluent French!

From personal observation in my local contacts with the industry, as well as through several visits in international markets (including wine regions), it is high time we stopped believing in our sheltered world, and trash the oft-told fairy tale that we are a step ahead of other markets.

In truth, our competitiveness is eroding at a rate that we should be doing something IMMEDIATELY!

Second incident occurred a week ago, when I finally had the opportunity to attempt my French Wine Scholar certification examination, some of my fellow wine trade friends queried me ‘why do you need to acquire another certification? Aren’t all that you have achieved good enough??’

As a wine professional, I realized that the wine world is not only a dynamic one, but also set in a diverse landscape. I bet not even a MW would assuredly pronounced he/she knows EVERYTHING about wine. Much less for mortals like us, thus, a continued-learning mindset will certainly make a credible professional.

With those two incidents shared, can we assuredly and categorically state that wine industry practitioners in our market are competent and professional in words and deeds?

Where do we stand when we compare the professionalism of local market vis-à-vis the rest of the region and continent?

I am certain some readers will doubt my purpose in this sharing as I might turn this article into a self-promoting initiative.

Certainly, there can be some benefits for our efforts as we aspire to increase professionalism through structured wine certifications.

But to be a true professional, it would take more than just attending one or two wine programs to be recognised as one.

A paradigm shift of attitude and also adopting a life-long approach in learning would certainly ensure a prosperous career.

If an Asian wisdom is beyond you, there is a similar saying in America, ‘if one can’t tell, he can’t sell’.

<Wine>

Trinchero Napa Valley, Haystack Vineyard, Cabernet Sauvignon, Atlas Peak 2007

Trinchero Napa Valley (TNV) winery is located north of St Helena, in a knoll with Spring Mountain to the west, and Howell Mountain to the east.

It is also a property of Trinchero Family Estates (TFE), which is one of the largest family-owned wine estates in USA.

Trinchero Napa Valley made a host of premium wines at its winery, using mainly Cabernet Sauvignon, supported by Merlot, Petit Verdot, Cabernet Franc and Sauvignon Blanc.

All the TNV wines were vineyard and AVA specific, thus making it one of the best examples of connoisseur wines, and also great examples for educational purpose.

Of specific mention is the TNV Haystack Vineyard Cabernet Sauvignon 2007, Atlas Peak, northeast of Mount Veeder.

This is a well-made wine, with traditional Napa Valley style in its expression, yet without the deep concentration of modern muscular Napa Cab. It is able to capture a wine lover’s mind with its juicy and fleshy mid-palate, framed in an almost austere structure, with a scent of mineral note – an essential quality of a well-crafted wine.

I took a liking to this bottle as I was impressed by its authenticity and honesty; a wine that is strongly-built, yet retained sufficient poise to offer elegance to its overall appeal.

This wine is suitable for:

American Steak House/ Restaurant

Fine Cantonese Cuisine

Wine Bar’s Fine Wine list

Price per bottle: USD60 (quoted from the winery website)

Available at: Trinchero Napa Valley (http://trincheronapavalley.com/#/winery)

<BOX STORY>

Besides producing well-made wines in its TNV range, TFE is also known for promoting professionalism through its wine education arm, spearheaded by Mr Barry Wiss, CWE.

Every year, through TFE, Wiss has reached out to hundreds (perhaps even thousands) of trade professionals to be certified and upgrade their knowhow on the TFE education platform.

I was one of those fortunate few that benefitted from the initiatives.

Our focus for introducing formal certification programs into the market was also inspired by TFE and Wiss’ passion in enhancing a professional’s career through structured wine education.

Locally, the Employment & Employability Institute (e2i) has been fervently supporting our cause through subsidy and creating awareness on their platform.

It is through those supporting institutions and shared visions that we were able to conduct eight successive batches of Certified Specialist in Wines (CSW) program.

Through this sharing, we hope our program graduates and the current batch of participants can appreciate the efforts and intention behind those joint-initiatives.

We are also confident that our continous efforts will enhance their professionalism.

Afterall, when one truly become professional, all stakeholders benefit (????).

<In Praise of Makan, Minum & Main>

By Lim Hwee Peng, CSW, FWS
30^th Apr 2012

From a general assessment standpoint, quality may make the difference between a fine wine and a mediocre one. However, a brilliant wine is one that has a remarkable personality or narrative behind it.

One such wine, in my opinion, is Shaw & Smith M3 Vineyard Chardonnay.

This is a fine white wine that is named after the first alphabet of three individuals, who had a hand in crafting this pristine cool-climate style Chardonnay – brothers Michael and Matthew Hill Smith, as well as cousin Mark Shaw.

I have, however, a playful and fun interpretation of ‘M3’ that is more relevant to local culture – ‘Makan, Minum, and Main’.

Although I am not suggesting that the wine promotes ?, ?, ?, ? (i.e. eat, drink and be merry), it is just a much pleasurable way for consumers to keep this wine in mind.

Despite labeling the wine after three makers, the market is probably more familiar with Michael Hill Smith, Master of Wine (MW).

You see, Michael is a globetrotter and also a notable ambassador for Shaw & Smith (S+S), as well as Australian wines.

To the locals, however, Michael is a Singaporean, and an Asian at heart.

Smith, graduated as the first Australian MW in 1988, has been visiting Singapore as part of the Singapore Airlines (SIA) Wine Consultant team since the late-1980s.

Where to eat, have fun and enjoyed oneself in the sunny island? Michael would know them by his finger tips.

His annual get-together, with trade and media professionals in Singapore, to share the new releases of S+S wines, is always fully attended.

In fact, it was chock-a-block in last year’s session that was generously hosted by Monopole, the young and passionate wine merchant that represents his S+S’ wines in Singapore.

Based on the increasing popularity of both the Aussie MW and his wines, it is not far-fetch to predict that future S+S launch event may have to organize over two days, instead of presenting it over a lunch.

Such is how well-regarded Michael is in this part of the world.

Unknowingly, such feat (for both Michael and his wines) does not come easily.

First released in 2000, M3 Vineyard Chardonnay has since been hailed as one of Australia’s finest Chardonnay.

Through subsequent vintages, accolades for this wine gain momentum; it has garnered favoured review and praises from celebrated wine reviewers such as Robert Parker, Jancis Robinson, Stephen Tanzer, James Halliday and Jeremy Oliver, as well as renowned wine publications such as Decanter, and Wine Spectator.

Those who are familiar with that roll call of wine personalities will know that not many fine wines get unequivocal commend from those ‘A-listers’.

Each critic, innately, has their favoured wine style as well as quirkiness in assessing vino in the wine world; some also appeared not to see eye to eye in their opinion of certain wines.

Therefore, it is an achievement for M3 Vineyard Chardonnay to have such across-the-board endorsement.

I am, however, not surprised by such unanimous approval of the wine.

Personally, besides the obvious quality and exceptional finesse that impress many connoisseurs, Michael Hill Smith MW is, in my view, the basis for the wide support of M3 Vineyard Chardonnay.

An intellectual with a keen sense of passion for the industry, supported by an all-rounded macro-view of the wine world dynamics, Michael’s globetrotting schedule also helps to shape his outlook and linkages with international market.

With a unique Aussie sense of humour, it adds interest to his comments and sharing with people he interacts with.

More importantly, Michael’s generousity and sensitivity distinguish him.

Many, like me, were motivated by his magnanimous personality.

Since young, my parents have always instilled a traditional Asian way of behaviour, such as ‘ponder before speaking’; but I have come to realize that in certain environment, speed in expression is important.

In the inaugural Australia Landmark Tutorial (in 2009), participants were expressing their views in quick succession, if Michael did not put a pause to it, and quickly single out the Asian participants for their opinions, we may not have the opportunity to share our observations.

With his ability to empathize with participants from different culture, he was a hit with many of the Landmark Tutorial participants, especially the Asians.

When I was enjoying the M3 Vineyard Chardonnay and subtly singing praises of its quality, Michael took notice.

Several visits to Singapore and much discussions later, he initiated a purposeful back-vintages Masterclass of M3 Vineyards Chardonnay in Singapore, allowing the market to learn, not only how M3 Vineyard Chardonnay can evolve, we also had an enlightening lesson on almost all things Chardonnay!

Such was Michael’s generousity in sharing his knowhow (as well as his fine wines), and his instinct to feel for wine professionals and prod them along their learning journey.

Professionally, Michael Hill Smith MW is a kind soul who regularly offers only positive comments for fellow peers, and constantly encouraging.

Although he is already an established international wine celebrity, I am certain when Michael do get to see this article, he will probably laugh it off; I like that a true professional take their profession seriously, but not oneself.

The next time you pick up a bottle of M3 Vineyard Chardonnay, be sure to enjoy not only its fine nuances, but also the unique personality behind the bottle of wine.

This will ensure that you get a full enjoyment of S+S wines, whether in a makan, minum or main setting.

<Wine>

Shaw & Smith M3 Vineyard Chardonnay 2010

Crafted from fruits at the Adelaide Hill vineyards that were planted since 1995, M3 Vineyards Chardonnay continues to charm its fans with its cool-climate nuances, refreshing notes with a pleasing note of oak.

If you could personify this wine, it is probably an Asian (and some will proffer that it is likely an intellectual one).

Subtlety, with underlying richness and a quiet charm seem to be the strength and attractiveness of this wine.

Enjoy this wine as you would imbibe a Montrachet, with a big bowl glass, be conscious of the serving temperature, and appreciate the nuances; much like sipping a pu-erh tea.

This wine is suitable for:

French Fine Dining

Fine Cantonese Cuisine

Fine Teochew Cuisine

Wine Bar’s Fine Wine list

Business Luncheon or Dinner

Price: SGD59 per bottle

Availability: Monopole (www.monopole.com.sg)

NOTE: Michael Hill Smith MW will be in town this week, if you have the opportunity, do meet up with him and be enlightened in the enjoyment of fine wines.

To declare that Chardonnay wines represent some of the best Australian wines in its current state of affair is truthful and factual.

The fact that I have highlighted an Adelaide Hills Chardonnay in previous blog article; and now I am waxing lyrical on a Margaret River one, shows that Aussie Chardonnay has a special place in my cellar.

As a neutral varietal, Chardonnay may seem easy to manage and craft into a popular wine. However, to handmade a complex Chardonnay offering layer of flavours, and with huge potential in ageing, it would take more than the versatility of the varietal’s attributes.

One such well-crafted wine is Pierro Chardonnay.

Pierro, run and manage by Dr Mike Peterkin, a retired medical practitioner, is not only a pioneer in the famed Margaret River wine region, he is also flying the flag of Margaret River Chardonnay high in the international arena, championing its style and helping to shape the region’s status as a premier wine region.

Evolving from the early days’ creamy, buttery and richly-flavoured Chardonnay, these days, it is common to see Chardonnay from Margaret River heading towards a restraining style with a gentle hand in oak and varietal expression, but emphasizing on a stylistic expression that epitomize the nuances of Margaret River regional identity.

Besides the quality of this wine, what truly left an indelible impression is Dr Peterkin and his appointed importer in Singapore, Mr Tan Hai Choo (since succeeded by his equally able son, Kelvin Tan).

They were the reasons I have always cherished Pierro Chardonnay and wines under the Pierro label.

My initial encounters with Mr Tan, also a pioneer in the local wine industry, were filled with welcoming, warmth, and encouraging memories; he has also provided much advice and guidance during my formative years.

Despite his established repute, Mr Tan remains non-assuming and grounded, a rare persona in the current market place.

Perhaps it was a meeting of minds and mutual likeness; I find Dr Mike Peterkin, much like Mr Tan Hai Choo, also exhibit a caring and heartwarming personality.

Mike, as he is fondly known, is also generous in sharing his wines, knowhow and time.

When I last visit Margaret River in Oct 2011 during the judging of wines at the Margaret River Wine Show, I had the privilege to be imbibing his excellent home-cooking with the good doctor and his friends.

As for the wine, besides its subtle, delicate and refine ‘Grand Cru’ qualities, the positive ‘qi’ that I obtained from both maker and distributor deepens my preference for wines that appeals not purely by its quality, but also a great individual (or two) behind the success of that bottle.

This wine is suitable for:

French Fine Dining

Fine Cantonese Cuisine

Fine Teochew Cuisine

Wine Bar’s Fine Wine list

Business Luncheon

Business Dinner

Price: SGD105 nett per bottle

Availability: Leading Wine Retail Specialist outlets (including Moomba Wine Shop, Circular Road/ Bacchus Wine Shop, basement, Paragon Shopping Centre)

10^th June 2012

Despite years of actively engaging the market, I have to admit something has slipped by me while I was buried under the chores of day to day grunge.

Unwittingly, I have missed out on the joy in engaging with fellow trade peers who are, primarily. passionate wine lovers.

I believed the delight in engaging with people of similar mind and liking was the very reason most wine professionals (myself included) toiled in the industry.

I was duly reminded on that magnetism when I was making my round of visits to fellow wine partners in presenting a new international wine program launched recently in our market.

Although most appointments resembled more of a catching-up session (due to our familiarity), such as, getting to know their well-being, or simply exchanging updates in the industry, as well as sharing opinions on the occurrence in the market.

But as frivolous as those exchanges might seem, it occurred to me that as much as I enjoyed the interaction, I did not create sufficient opportunity to meet those acquaintances regularly.

At Le Vigne with Lewis and Patricia Britton, I spent almost an hour longer than I should with the two very welcoming husband and wife team.

Besides sharing industry news, we also indulged in stories of Singapore in the past (that sharing also led me to realize that age has indeed caught up, especially when I reminisced on similar matters as Lewis, i.e. Quah Kim Song, Dollar Kasim, Rajagopal; The Gibb’s brothers, Boney M, John Denver, England Dan & John Ford Corley, Anne Murray, etc).

As we continued swapping snippets of the past, it then dawned on me that I was thoroughly late for my final appointment of the day. Deservedly, I have to face a barrage of ‘abuses’ by my friends. Yet I felt it was all worth it.

In a separate appointment on the same day, I was scheduled to meet up with a wine-loving lady.

I have heard of Sunko Trading, Linda Tan, Leeuwin Estates. Yet, somehow those three separate identities seem to become one entity.

The vivacious, energetic, and spontaneous Linda Tan has been in the wine business since early to mid-1990s.

Despite her background in shipping business, she gamely plunged into the wine industry with only basic knowhow of the industry; as well as a simple and time-honoured colloquial business principle – ‘if we are comfortable with each other, we do business, otherwise, we just be friends’.

Leeuwin Estate was her first Australian representation in her compact wine portfolio. Yet she was able to bring Leeuwin Estate wines (as well as Denis Horgan) to far flung and less-traveled places such as Vietnam; and also introduced Russian customers to Leeuwin Estate wines (mind you, this was in the mid-1990s and not the present day’s globetrotting and modernize business scene).

During our meet-up, which was our first get-together, Linda’s genuine and warm persona put me at great ease.

Being a trailblazer, Linda’s principled way of conducting her business is simple yet convincing. Her expressive and authentic personality has also led to hordes of regular local and overseas customers to her wine business.

Another inspiring meet up took place at Moomba Restaurant. During my visit, the eatery was abuzz with Central Business District (CBD) crowds. This modern Australian cuisine outlet is so well-received, it has become one of the cuisine landmarks in the CBD area.

Despite being swarmed in servicing the lunching diners, Augustine Kum, proprietor of Moomba, was delighted to meet.

Frankly, I felt rather guilty to be bothering him during such busy hour of his operation; nevertheless, he went out of his way to make this untimely visit a cordial and welcoming one.

Besides managing the popular Moomba restaurant, Augustine is also known for his love in vino.

The upper floor of Moomba has been transformed into a wine retail shop, stocked with fine wines mainly from New Zealand and Australia, supported by other key modern and contemporary wine nations.

As brief as my meet up and exchange with Augustine was, I went away being impressed by his strong belief in supporting growth of the industry; his convictions were as intense as a deeply-coloured, young and vibrant Barossa Shiraz that you could find in Moomba Wine Shop.

Such strong passion was also evident in Tan Wee Lee (Crystal Wines); despite paying my visit to him while he was in the midst of preparing for his examination in the Certified Specialist in Wines (CSW) program, Wee Lee supported the new wine program readily.

(Wee Lee, together with his brother- Wee Han, has since successfully graduated from the CSW exam with an excellent pass on his first attempt).

Both Wee Lee’s and Augustine’s complete faith and confidence in the new wine program further enhanced my aspiration to spread the wine gospel via the cumbersome, and at times unfancied, education route.

Time spent and being ‘in the zone’ with those encounters have deepened my belief in the profession.

It also excites me with a new and fresh perspective of my chosen vocation.

Despite those positive vibes shared in my encounter, fellow trade professionals might also highlight, in the same breadth, that not all such meet up with fellow peers were rosy.

The industry does have individuals who were plainly negative, behave like bullies (or being one), and conduct themselves with absolute rude mannerism.

A wise person once shared that adopting ????, ???? being the most appropriate approach in avoiding being tainted in the same brush as those from the ‘dark-side’.

(I was once told that even wines represented by those negative individuals or entity may also, unfortunately, become potential collateral damage).

Nevertheless, asides from those minorities, I can vouch that most trade professionals that I have encountered in Singapore, as well as in the regional markets are serious and focused in their craft.

They adopt widely-accepted industry practices, and generally aspire to do well for themselves and for the industry.

More often than not, they are professionals who are passionate, positive and people-oriented; such as Lewis and Patricia Britton (Le Vigne), Augustine Kum (Moomba), Tan Wee Lee (Crystal Wines) and Linda Tan (Sunko Trading).

I am also inspired by their attitude to do the right things, and doing things right.

Although my various encounters inspired this sharing, more importantly for me, it further deepened my conviction in adopting the correct attitude with a long term considerations in the tasks that I undertake.

I have also observed that to be a successful wine professional, one needs passion (first and foremost), focus, a correct attitude and aptitude. Personally, I would add ‘patience’, especially when I am embarking on a task that will only show results given time.

Nevertheless, much like a fine and well-made wine, it is the positive-minded practitioners who will stay longer at their game, and as time passes by, also become better at it.

By Lim Hwee Peng, CSW

Sometime ago, I chanced upon a research stating that modern day individuals are generally living longer than their forefathers; men are expected to live beyond 70 years old, while women enjoy a slightly longer voyage.

Such conclusion was believable as enhanced diet has become available and increased health awareness and better wellbeing services have become a norm.

Personally though, life is more than just adding up numbers; I am convinced blessings should be counted, instead.

The creation of drinkgoodwines.com is one such blessing, which is the reason I have chosen today (Christmas day) to publish the first wine feature.

This online platform aims to share some of the highs and lows in my wine journey, of which, many blessings, in all shapes, sizes and forms, were featured prominently.

Looking back at the past decades, I must admit that I have been fortunate to have several ‘angels’ watching over me in both my wine and life journey.

For example, in my career soldier days, I could have been blown to pieces in a live firing on at least two occasions; possibly fall to my demise during one of the seven airborne drop, or freefall into deep valley at several overseas training trips. Yet, somehow, I survived. I suspected then, and knew now that those close calls were no luck or fluke; there was indeed a gentle hand that smacked me out of my distraction and put me in the right frame of mind.

During my wine rookie days, angels were there to prod me along, too.

‘Angels’ such as Mr Goh Hock Quee (or Hock, as he is affectionately known in the trade); he was my tutor in wine, took pain to teach and guide, and even brought me under his wing to groom me. Now that he has a role in Temasek Polytechnic, I am confident there will be more inspired individuals excelling in the wine, F&B and hospitality sector in the not-so-distant future.

Mrs Toh Guek Hong (AUSTRADE) cultivated me when I was a coordinator in a Singapore-Australian wine program. She saw value in me though my direct supervisor was happy to look the other way. Nonetheless, the opportunities that she has given to me helped immensely in my early years’ professional growth.

Peter Knipp, admittedly not the easiest person to work under, gladly place a heavy amount of stress on his team of associates. Under such intense environment, most individuals would have walked out quicker than saying ‘hello’. However, as the weeks and months wore on, I realized that the person benefitted most from such ‘hellish’ treatment was me, and those testy times actually prepared me to cope with the day to day demand of an increasingly challenging industry.

By offering me the post of a wine columnist, Amy Van helped opened the door to the dynamic wine world; exposed me to a steep learning curve of the wine trade, and enabled me to establish links with the international wine community.

At the Wine Institute of California, Richard Lieu and Siew Keat generously gave ample opportunities for a not-so-young person to learn the marketing trade in a regional backdrop. Those knowhow assisted tremendously in the establishment of my venture.

In my early WineCraft days, Mr Anthony Wong (Creative Eateries), Ricky Ng (Tung Lok Group), Khun Nantachai (California Wine Company), Khun Bhada Sinhaphalin (Dusit International), Steve Sarle and Barry Wiss, CWE, CSS (Trinchero Family Estates) are some of the key figures of successful multinational-establishments who took risk in supporting a new venture.

Many other angels, such as the Employment & Employability Instititute (e2i), Wine Industry Association of Western Australia (WIAWA), and the increasing pool of CSW program graduates and participants, also played a part in supporting my aspirations.

I am grateful to them all.

In times of success, it is tempting to claim victory as our own effort, when in fact, I am reminded it was others who played a larger and more important role in our achievement.

So today, a special day for the Heavenly Father, besides thanking Him for continuing to send angels to nudge me along in my wine journey, my prayer also goes out to all the angels, and that He will keep them safe, healthy and happy.

Much similar to the expression found on the label of this wine.

Have a Blessed Christmas!

<Wines>

MONTES Cherub Syrah Rose 2009

A playful and cutesy wine label ensures this wine gets its desired attention.

The Montes Cherub Rose is made from 100% Syrah varietal. This varietal is harvested from vineyards that receive cool breezes from the nearby Pacific Ocean. Thus, do expect a good balanced of fruit and freshness, which is what this wine offers on both the nose and palate.

Much like what a quality Rose should express, this dry and unoaked Rose wine is unsurprisingly fresh, displaying rose note, a faint Syrah varietal character, with spice scent, and red fruits flavours on the palate.

Overall, a young and refreshing wine that also offers an interesting texture when the serving temperature is correct.

Watch out for service temperature. Best to treat it like a white wine.

This wine is suitable for:

1. Wine by the Glass selections
2. Chinese Family Restaurant
3. Peranakan cuisine Restaurant
4. Indian cuisine Restaurant
5. Valentine’s Day celebrations
6. Gift for Newborn
7. Gift for Baby Shower

Price per bottle: S$39 nett

Available at: Crystal Wines (www.crystalwines.com)