Lim Hwee Peng, CSW welcomes constructive feedback on the wines that he has recommended and also aspire to provide adequate and accurate recommendations based on the taste preference of both consumers, and trends in the industry.
Please contact Lim at on your feedback. Appropriate
comments will be posted on this website

This Post Has 7 Comments

  1. Sandy Chng, CSW says:

    Hi Hwee Peng,
    Well done on the!! Looks good and easy to navigate. Nice layout with relevant sections for learning and sharing for all level of proficiency in wine. A very appropriate wine chosen for the inaugural feature.Looking forward for more posts and updates,do keep them coming!!

    To everyone out there, do have a Merry Chrismas and a Happy New Year ahead!!

    Sandy Chng, CSW

  2. (Comments on wine article ‘IDENTITY’ posted on 6th Jan 2012) –
    Great comments on sense of place..with technology and globalization of wines very often we taste the same wines time and time again and the uniqueness and sense of place are lost. Location, varietal characters and (tradition ) along with freshness and vibrancy are the things that make me excited to taste wines..I don’t want to drink homogenized,vanilla,pedestrian, generic wines…I would rather be drinking less but choose wines that express place and their true personality. as you have shown with this wine it doesn’t mean expensive.
    Warm regards,
    Gill Gordon-Smith, CSW
    McLaren Vale, South Australia

  3. Cris Lu, CSW says:

    Hi Hwee Peng,
    Love the design of, straightforward and easy to navigate. Well done on a great start and am waiting in anticipation with other pages filled up!

    Thank you for sharing!

  4. Michael Parr says:

    Hi Hwee Peng,

    Great website! I wish you tremendous success……

    Michael Parr
    Wente Family Estates
    Livermore Valley, California

  5. Steve Sarle says:

    (Comments on Feature 4 – Faulty or Unique?)

    Hi Hwee Peng –

    Regarding brett : When I first came to love burgundy 30 years ago (while staying in Burgundy), a barnyard aroma coupled with “sweaty saddle” in the mouth was considered to indicate an exceptional cote d’or wine. In fact, I was told many times by top producers that great burgundy must smell of s___ !

    Even top winemakers at that time were unclear as to the influence of brett, if it was even recognized in their cellars.
    With the advance of technology & awareness, we have come to realize that brett saps away the delicate aromatic qualities which make burgundy (and top beaujolais) unique.

    In the course of a generation, brett has gone from desired to being a flaw. Your piece is right on target – – thank you.

    – Steve Sarle, Trinchero Family Estate, Napa Valley, California, USA

  6. Steven Chan, CSW says:

    (Comment on the article ‘Tasting Wines in Context’)

    It doesn’t take a rocket scientist to appreciate Hwee Peng’s direct and sincere approach in tasting all wines with the simplest and unpretentious context.

    If you have the pleasure of tasting wines with him, one will agrees how he often says “this is a serious wine” with no direct indication to the price point.

    Purely the flavours, expressions of the terroir and vintners profile.

    Salute to another great article .. Enjoying wines in context..

    Best regards,
    Steven Chan, CSW, Singapore

  7. Frank Kaemmer MS says:

    (Comments on ‘Enjoying Wine In Context’)

    Hello Hwee Peng,

    you brought up a very important point: Every wine (at least those with true personality) has its time and place. With all the hustle and bustle about “terroir”, people do sometimes forget that the circumstances in which we actually consume the wines are also a certain kind of “terroir”.

    As always: great to read your thoughts, bringing an enriching Asian view to Western wine knowledge – go ahead this way!

    Frank Kaemmer MS, Germany

Leave A Reply

Time limit is exhausted. Please reload CAPTCHA.