06.26.08
Posted in Uncategorized at 2:32 pm by admin
Upcoming Beijing wine-related events
Thursday, June 26, LAN, 7 PM, RMB280
Lafite wine from France, Chile, Argentina; RSVP with Jennifer Zhang at 6562-1800, x102 / jennifer.zhang@summergate.com.
Thursday, June 26, 7-8:30 PM, Bentos & Berries (Kerry Centre), free
South African wine tasting, with 8 wines, 4 estates, by Top Cellar; RSVP: 13521-434-994, marketing@topcellar.com.cn or here.
Friday, June 27, 7-9 PM, Cellar Le Pinot, RMB50
Rose wine tasting, with wine from 5 countries; to RSVP or for info, contact Joy Zhou at zhoumeixing@lepinot.com.
Friday, June 27, 6:30 PM, Sequoia Cafe (Guanghua Lu), RMB100
Merlot tasting, with 5 wines from 4 countries; RSVP with Frank at 13701-178-073.
Saturday, June 28, 6:30 PM, Maison Boulod (Legation Quarter), RMB4888
Haut-Brion / La Mission Haut-Brion dinner, with 7 wines, by ASC; with wineries’ owner Prince Robert of Luxembourg, GM / winemaker Jean-Philippe Delmas, and, for restaurant opening, chef Daniel Boulud; RSVP with Helen Lu at helenlu@asc-wines.com / 6587-3803.
Monday, June 30, 1:30-5 PM, Hilton Beijing, RSVP - see below
French Wine Trade Show, by Sopexa; with wines from 10 French operations seeking importer links; RSVP with Adele Jia at adele.jia@sopexa.com.cn or 6588-8675/77. Similar events will be held in Shanghai on July 1 (RSVP: Ling Wang at Ling.wang@sopexa.com.cn) and Shenzhen on July 3 (RSVP: Guangdong@sopexa.com.cn).
Thursday, July 10, 7-8.30 PM, Amigo (Central Park), free
Rose and white wine tasting, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn.
July 12, Aria, RMB1888
Wine dinner with critic Robert Joseph, with Chateau Leoville Le Case wines (2005, 1993, 1983, 1975), by Jebsen; RSVP with Danny Kane at danny.kane@shangri-la.com.
August 5-7 Blu Lobster, RMB2888 + 15%
“Creative cuisine” event with Pascal Barbot and Christophe Rohat of L’Astrance and Brian McKenna of Blu Lobster. More details to come.
Note: If you intend to attend any of the above events, it is best to confirm the details with the venue ahead of time. To get a wine event listed, send event info, preferably in text format, to beijingboyce@yahoo.com.
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06.25.08
Posted in Jim Boyce at 2:25 pm by admin
By Jim Boyce
As well as launching a new bottle sticker for Penfolds wines on May 22, chief wine maker Peter Gago sat down for lunch and an afternoon talk organized by ASC for about a dozen people in Beijing. Here are seven topics on which he touched:
Chinese wines: “I have tasted wines from Grace and the odd vineyard here and there. This is a huge country with a huge range of micro-climates and a huge range of soils,” he says. “[The key is to] go slowly, start small and grow big, experiment, and use a little bit of guts. No guts, no glory.”
Screw caps: “We are not moving toward screw cap - we have always used it for whites, at least since the 1970s, and we have been slowly introducing it for reds.” The winery is also looking at other closures, including glass, he says.
Corks: “With Grange and some other wines it’s not an issue of just 5, 10, 15, 20 years, but of 10, 20, 30, 40, even 50 years. We want to see that a closure definitely lasts the distance. Cork does, but it has problems. With the 1970s screw caps [on white wine], there is no problem. But with red wine, it’s a question mark - perhaps not for short- to medium-term cellaring, but for the longer term.
Wine making at Penfolds: “I want Penfolds to be the largest boutique winery, which means having the whole mindset of handcrafting where we can. We still make wines from single vineyards and from single viticultural areas.”
Penfolds’ oldest vintages: “I was in London, down in the cellars of Buckingham Palace, and there was security everywhere,” he says about his search for Penfolds wine in the nineteenth century. He did find some Penfolds, but “not the really, really old ones”, though he spotted one 1660 bottle of wine.
Why he likes Koonunga Hills wine: The quality-price ration: “It’s nice when you now you don’t have to sell the car or house to buy it.”
On health: He says Penfolds wine was originally promoted for “medicinal purposes.” And now? “We’ve never stopped saying that it’s good for you.”
(Photo: AY)
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06.23.08
Posted in Jim Boyce at 4:52 pm by admin
By Jim Boyce
Look under the bed, search the wardrobe and dig behind the sofa cushions because you might need every fen you have for these upcoming dinners in Beijing.
June 28 (RMB4888)
Maison Boulod in The Legation Quarter will mark its grand opening with an Haut-Brion wine dinner by ASC. Guests will include winery owner Prince Robert of Luxembourg, GM and winemaker Jean-Philippe Delmas, and chef and restaurateur Daniel Boulud. To RSVP, contact Helen Lu at helenlu@asc-wines.com / 6587-3803.
July 12 (RMB1888)
China World Hotel’s Aria will hold a wine dinner with wine critic Robert Joseph, whose trip to Beijing will be hosted by Jebsen. The dinner will include four vintages of Chateau Leoville Le Case (2005, 1993, 1983, 1975). To RSVP, contact Danny Kane at danny.kane@shangri-la.com
August 5-7 (RMB2888 + 15%)
Pascal Barbot and Christophe Rohat of L’Astrance will join Brian McKenna of the Shangri-La Hotel’s Blu Lobster and indulge in three days of “creative cuisine.” I’ll have more details on this one soon.
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06.19.08
Posted in Jim Boyce at 2:50 pm by admin
By Jim Boyce
Upcoming Beijing wine-related events
Thursday, June 19, 7-10:30 PM, Grand Hyatt Beijing, inquire re price
Chateau Margaux dinner, with owner Corinne Mentzelopoulos; 5 wines, limited to 15 seats; by Aussino World Wines; Info / RSVP with Sophia Wang at 6461-2072, x128.
Thursday, June 19, 7:30 PM, Bookworm, RMB180
Australia wine tasting, with 6 wines, by The Wine Republic; RSVP with Jenny at bookwormjenny@gmail.com / 6586-9507.
Friday, June 20, 7 PM, Les Millesimes (Jianwai Soho), RMB198
Cheese and wine tastings, with 20 cheeses, 2 wines; by Les Millesimes Wine Club; RSVP with Cyril at 13601-018-093 (French speakers) or Ekatatrina at 13552-380-948 (English, Chinese, Russian speakers).
Saturday, June 21, 7 PM, Brasserie Flo, RMB488
Skalli Mediterranean wine dinner, with 6 wines presented by Robert Skalli; by ASC; RSVP with Helen Lu at helenlu@asc-wines.com / 6587-3803.
Thursday, June 26, LAN, 7 PM, RMB280
Lafite wines from France, Chile and Argentina; RSVP with Jennifer Zhang at 6562-1800, x102 / jennifer.zhang@summergate.com.
Thursday, June 26, 7-8:30 PM, Bento & Berries (Kerry Centre Hotel), free
South African wine tasting, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn.
Thursday, June 26, 7-8:30 PM, Bentos & Berries (Kerry Centre), free
South African wine tasting, with 8 wines from 4 estates, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn, or here
Friday, June 27, 7-9 PM, Cellar Le Pinot, RMB50
Rose wine tasting, with wine from 5 countries; to RSVP or for info, contact Joy Zhou at zhoumeixing@lepinot.com.
Saturday, June 28, 6:30 PM, Maison Boulud (Legation Quarter), RMB4888
Haut-Brion / La Mission Haut-Brion wine dinner, with 7 wines, by ASC; with wineries’ owner Prince Robert of Luxembourg, GM / winemaker Jean-Philippe Delmas, and, for restaurant opening, chef Daniel Boulud; RSVP with Helen Lu at helenlu@asc-wines.com / 6587-3803.
Thursday, July 10, 7-8.30 PM, Amigo (Central Park), free
Rose and white wine tasting, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn.
Note: If you intend to attend any of the above events, it is best to confirm the details with the venue ahead of time. To get a wine event listed, send event info, preferably in text format, to beijingboyce@yahoo.com.
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Posted in Jim Boyce at 12:51 pm by admin
By Ma Huiqin
This is a translation of a post originally in English - Latour lunch: Chateau GM Frederic Engerer.
4月26日我与六位中国葡萄酒作家一起同拉图酒庄的总经理弗雷德里克•恩杰尔共进了午餐。本次活动是由ASC精品葡萄酒公司在北京的凯悦饭店中国餐厅组织的。本次活动我们品尝了拉图酒庄1995和2001年份的酒，搭配包括北京烤鸭在内的中国菜，交流拉图酒庄的有关情况以及中国葡萄酒产业的宏观途径。我问了他三件事。
您品尝过中国葡萄酒吗？
他说：很遗憾，还没有尝试过。
您如何看待中国对波尔多葡萄酒市场的影响不断增加？
他说一些像中国这样的一些国家正在改变着拉图酒庄消费者的构成：“这将是一群不同的消费者。”
“我们没法对我们的葡萄酒价钱大涨三倍负责任。”他补充说到，“这件事超出了我们的掌控范围。我们的目标就是每年提供最好的葡萄酒。”
您对螺旋盖的看法以及拉图酒庄是否试验过螺旋盖？
他对螺旋盖反应强烈。他提到螺旋盖时用了“人造的（artificial）”一词，而且质疑用上螺旋盖好酒其陈年的结果究竟如何。
“如果你酿的酒是为了在出厂后18个月之内就被喝掉的产品，螺旋盖相当不错。”他说，但是用软木塞更有利于贮存。“这不是传统与现代之间的较量。人们都理解我们的葡萄酒是可以存放50年的。”
他没有为拉图酒庄是否曾经尝试过使用螺旋盖提供线索。
他说“我们的目标是使用更好的软木塞。一旦使用了螺旋盖，葡萄酒就变成另一种东西了。别人管它叫葡萄酒，但我们不这样认为。”，并显示出了他对螺旋塞鼓吹者的不快。
他指着我们喝的葡萄酒问：“你们愿意让这些葡萄酒接触到人造材料吗？”
当被问到玻璃密封塞的时候，他说拉图酒庄在2000年份的葡萄酒上使用过一些，并将在2010年对这些酒进行品尝。他补充说拉图酒庄曾经使用过玻璃密封塞的年份分别是：十九世纪二十年代、十九世纪三十年代和十九世纪四十年代。
说到菜肴与葡萄酒的搭配，前面的几道菜都太辣了，特别是那些起源于中国西南部的菜肴，因此后面的菜我们就减少了辣的因素，北京烤鸭算是个尚可的搭配。和一位波尔多的重量级人物进行交流，同时尝试食物与葡萄酒的新搭配更增加了乐趣。
注：我们当天品尝葡萄酒分别为：Les Forts de Latour, Pauillac, 2001; Chateau Latour Grand Cru Classe, Pauillac, 2001; and Chateau Latour Grand Cru Classe, Pauillac, 1995.
（赵丹、刘茜译，马会勤审校）
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06.18.08
Posted in Jim Boyce at 4:54 pm by admin
By Jim Boyce
Chinese winery Great Wall buys Australian producer Penfolds. It creates South Wall Shiraz to sell alongside globe-trotting Penfolds brand Grange. The label features pandas and koalas hugging. That was this year’s April fool’s joke on the blog (kudos to reader PA).
But this scenario, at least the part about a Chinese firm buying an Australian-owned winery, goes from the “kidding around” to the “remotely possible” file following the resignation of Trevor O’Hoy as Foster’s CEO. States The Australian, Foster’s Chairman David Crawford “said he would head a review of the wine division that could result in assets sales“, with those assets including wineries such as Penfolds, Wolf Blass, Rosemount and Beringer.
It might seem unlikely that a Chinese firm would scoop up one of Foster’s major wineries. Then again, the past year has been a roller-coaster ride for the domestic wine scene, with Hong Kong dropping its wine tax, a Chinese company snapping up a French chateau, statistics showing more wine than ever is pouring into the country, and a Customs investigation into wine importers, to name a few events. On top of this, China is flush with cash - don’t forget China Investment Corp., which is neck deep in billions of dollars.
“While most commentators will look at groups like Constellation and so on as possible buyers of one or more of the Foster’s wineries, Chinese wine groups could be interested,” Grape Wall contributor Campbell Thompson said when I chatted with him last week. “Such a deal could make sense because Chinese wine groups are cashed up and could afford it, and they want the brands, history, experience and so on of a winery like Penfolds,” added Thompson, who manages The Wine Republic.
Perhaps the recent record-breaking wine auction Hong Kong is a sign of bidding and buying to come on a much bigger scale.
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Posted in Jim Boyce at 4:19 pm by admin
By Jim Boyce
Peter Gago, chief wine maker at Penfolds, visited Beijing on May 22 and introduced an “officially imported” sticker to be used on the winery’s bottles in China. He spoke to a dozen people at the office of ASC Fine Wines, which has had an exclusive importing and distributing deal with Penfolds since 2004, and said the sticker will let consumers know that the bottles were “sent, shipped, cellared, and delivered properly.”
“You don’t want to drink wine that’s done 18 circumferences of the world,” he said. “We all know about fraud, about counterfeiting, about parallel imports, so this is just terrific,” he added.
China is the first country where Penfolds is using such a sticker and I asked if the company considered it a particularly problematic market. Gago said Penfolds chose China because ASC had been “very proactive” and suggested the initiative.
Gago added that Penfolds takes numerous measures to protect its wine, from special printing on labels to placing indicators on corks, but most consumers are unaware of them. In contrast, the sticker will be easy to spot.
I joined a handful of people for lunch and an afternoon chat with Gago, and asked him about the local wine scene, the screw cap versus cork debate, Robert Parker’s then-upcoming China visit, and other topics. Expect full details in an upcoming post.
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06.16.08
Posted in Jim Boyce at 3:55 pm by admin
By Jim Boyce
I had neither eaten at the Whampoa Club in Beijing nor drunk the wines of Louis Latour, so when Pernod Ricard invited me to try both at a “launch” dinner on May 31, I jumped at the chance. I put some mileage on my legs finding the club and, once inside, some strain on my eyes trying to spot a familiar face in the courtyard. I finally walked over to a stranger who stood alone. “Is this where the Latour dinner is being held?” I asked. “I hope so,” he replied. “I’m Latour.“
That was fortuitous and gave me a chance to talk with him briefly about the recent visit of Robert Parker (”he’s a good guy”), the “wine bubble” (have sales really kept pace with imports?), and his experience in China (he’s been to Hong Kong many times, but this is his first trip to the “mainland”). The 40 guests were then herded inside to try five wines paired with Chinese cuisine.
Latour began by talking about the winery’s history in China. He said it entered the market 15 years ago and holds a strong position in Hong Kong restaurants. He also described an early visit his father made with a group of “friendly competitors” from Burgundy and added that promotion of the region’s wines remains a challenge. “China is known as a big Bordeaux market,” said Latour. “We want to be here with our Point Noir. This is the biggest challenge today.”
As for the wines, I enjoyed the whites very much. The Macon-Lugny ‘Les Genievres’ 2006 (Chardonnay) was lovely and fresh, while the Corton Charlemagne 2003 had a complex nose - I smelled honey and white flowers, then pears and tropical fruit (pineapples?), a clean body, nice minerality, and a good finish.
As for the reds, both the Bourgogne Pinot Noir 2006 and the Aloxe Corton 2005 had red fruit (cherry) aromas, with the second having more fruit and earth flavors. The last wine, the Chateau Corton-Grancy 2003, had ample dark fruit and some spiciness, though I found it a bit too tannic.
As for the food-wine pairing, this is rarely easy with Chinese cuisine. Take the starter: it included cucumbers in vinegar, vegetables in a spicy sauce, a tofu roll, fungus, and other items, a difficult combination with which to pair a wine. Of the dishes we tried, my notes indicate the reds did best with the roasted pigeon with Sichuan peppercorns and scallions, primarily because the spice was turned to low.
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06.12.08
Posted in Jim Boyce at 4:42 pm by admin
By Jim Boyce
I joined Gaia Gaja and a half-dozen others on May 21 for a lunch organized by ASC Fine Wines at CJW in Beijing. Here are a few comments she made as we enjoyed some Barbaresco 2004 from her family’s winery.
1. When you go to a restaurant, do you pick the wine or food first? “If I open 
the wine list and see something I like, I can’t resist. Then I open the food menu and find something for it.”
2. Have you tried Chinese wines? Not yet.
3. On explaining wine to Chinese consumers: “When I came to China a few years ago, I talked about the flavors in the wine. I said ‘violet’ and people said “what’s violet?‘ I said ‘truffle’ and people said ‘what’s truffle?‘ Then a guy said, ‘I don’t know what truffle is, but this reminds me of jasmine tea,” she says. “I like to get people from India and China to explain wine from their points of view. There are so many different spices and flowers here.”
4. On wine making in China: “I’m sure anyone can make wine, but it’s about the originality of the wine. I work with wine, so at night when I go home, I need something special, something that will stay in the glass for hours and evolve.” She cites Bordeaux as one of the wines that is up to the task. “China has to find the right spot [to make this kind of wine]. I’m sure there are great places here,” she says.
5. On finding wine too tannic as a youth: “The problem is that the first time you are moving into wine, you are looking for sweetness. For example, when I was little, I was eating marrons glaces (chestnuts in syrup),” she says, and explains that people’s tastes develop toward more tannic wines. “We sometimes say that people start with Cabernet, then as their taste evolves they get to [our] Nebbiolo,” she jokes.
6. On screw caps: “If we could move to screw caps, we would 
do it immediately. If you use bad corks, the wine gets damaged, and that makes me angry,” she says. The issue is that wine such as that made by Gaja matures over 40 to 50 years. “If you use screw caps, the wine may evolve more slowly than with cork,” she says. “It may be fresher and fruitier, but it may also be more closed.”
7. On corks: The closures used by Gaja are longer than the industry standard, measuring 59 mm, and at one time they were 61 mm. She notes that Gaja wine bottles use a Bordeaux neck on a Burgundy bottle in order to best handle these corks.
8. On the (then) upcoming Beijing visit by Robert Parker and on critics in general: She described Parker as “nice” and said that “when the scores come out, they have a big influence on price, even the same day.”
However, she has a different type of critique in mind. “Our dream is to give scores to writers,” she joked.
Photos: A. Yin
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Posted in Jim Boyce at 12:36 pm by admin
By Jim Boyce
Upcoming Beijing wine-related events
Thursday, June 12, 7 PM, Med (Block 8), RMB100
Ladies wine club, with US wines; RSVP with Kristen at kristen@block8.cn / 13240-114-868.
Thursday, June 12, 7 PM, Kokomo, RMB100
Charity wine tasting for Green Long March, with 5 wines; RSVP with lamarr_irby@hotmail.com / 13581-730-100.
Friday, June 13, 6:30 PM, Sequoia Cafe (Guanghua Lu), RMB100
Canadian wine tasting, with 5 winery reps, 9 ice wines, and more; RSVP with Frank at 13701-178-073.
Friday, June 13, 7 PM, Oh! Marco, RMB50 (free for VIPs)
Chilean wine tasting, includes two glasses of wine (RMB50 fee can be used against bottle purchases); RSVP at 6622-0566.
Saturday, June 14, 6:30 PM, Aria (China World Hotel), RMB118
Cakebread wine dinner, with wine maker and president Bruce Cakebread; by ASC Fine Wines; RSVP with Danny Kane at 6505-2266, x36 /danny.kane@shangri-la.com or Helen Lu at 6587-3863 / homedelivery@asc-wines.com.
Saturday, June 14, 3-6 PM, Ritz-Carlton Financial Street, RMB120
The Culinary Coin Festival, with free-flow Champagne, wine, coffee, chocolate, and more.
Saturday, June 14, 7-10 PM, Greenfish (Ritz-Carlton Financial Street), RMB2008
Dinner with Volker Drkosch, 1-star Michelin chef; RSVP at 6601-6666.
Saturday, June 14, 7-10 PM, Cepe (Ritz-Carlton Financial Street), RMB2008
Dinner with Claudio Sadlerm, Michelin star chef; RSVP at 6601-6666.
Saturday, June 14, 7-10 PM, Qi (Ritz-Carlton Financial Street), RMB2008
Dinner with Eric M. Johnson, from Shanghai’s Jean George; RSVP at 6601-6666.
Thursday, June 19, 7-10:30 PM, Grand Hyatt Beijing, inquire re price
Chateau Margaux dinner, with owner Corinne Mentzelopoulos; 5 wines, limited to 15 seats; by Aussino World Wines; Info / RSVP with Sophia Wang at 6461-2072, x128.
Thursday, June 19, 7:30 PM, Bookworm, RMB180
Australia wine tasting, with 6 wines, by The Wine Republic; RSVP with Jenny at bookwormjenny@gmail.com / 6586-9507.
Friday, June 20, 7 PM, Les Millesimes (Jianwai Soho), RMB198
Cheese and wine tastings, with 20 cheeses, 2 wines; by Les Millesimes Wine Club; RSVP with Cyril at 13601-018-093 (French speakers) or Ekatatrina at 13552-380-948 (English, Chinese, Russian speakers).
Thursday, June 26, LAN, 7 PM, RMB280
Lafite wines from France, Chile and Argentina; RSVP with Jennifer Zhang at 6562-1800, x102 / jennifer.zhang@summergate.com.
Thursday, June 26, 7-8:30 PM, Bento & Berries (Kerry Centre Hotel), free
South African wine tasting, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn.
Saturday, June 28, 6:30 PM, Maison Boulod (Legation Quarter), RMB4888
Haut-Brion / La Mission Haut-Brion wine dinner, with 7 wines, by ASC; with wineries’ owner Prince Robert of Luxembourge, GM / winemaker Jean-Philippe Delmas, and, for restaurant opening, chef Daniel Boulod; RSVP with Helen Lu at helenlu@asc-wines.com / 6587-3803.
Thursday, July 10, 7-8.30 PM, Amigo (Central Park), free
Rose and white wine tasting, by Top Cellar; RSVP at 13521-434-994 or marketing@topcellar.com.cn.
Note: If you intend to attend any of the above events, it is best to confirm the details with the venue ahead of time. To get a wine event listed, send event info, preferably in text format, to beijingboyce@yahoo.com.
format, to beijingboyce@yahoo.com.
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06.09.08
Posted in Jim Boyce at 5:29 pm by admin
By Jim Boyce
I again joined Marc Curtis of China Wine Tours for a visit to Chateau Bolongbao, this time with a TV crew. My past posts covered Bolongbao’s vineyard, fermentation room, and cellar, and of the grape stomping held during a fall visit with the Beijing Wine Club. Here are a few from last Saturday’s visit:
The beginnings of a future vintage
of Bolongbao wine (photos: J. Boyce)
Translator and ex-Chateau Bolongbao
marketing director Tony Chen.
China Wine Tour’s Marc Curtis and Chen
in the fermentation room.
Chateau Bolongbao is in Hebei Province,
just outside Beijing
Rose bushes at the vineyard’s edge
act as early indicators of disease.
A hilltop view of Bolongbao taken during
our March visit.
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Posted in Jim Boyce at 3:08 pm by admin
By Jim Boyce
Due to the Friday night wine tastings organized by Frank Siegel in the Sanliltun outlet of Sequoia Cafe, I’ve tried wines from North America (Canada, US), South American (Chile, Argentina), Asia (China, Japan), Africa (Morocco, South Africa), Europe (plenty of countries, including Slovenia - twice!), and Australia and New Zealand. I’ve tried white, red, rose, sparkling and sweet wines, dozens of varietals and blends, and participated in blind tastings of everything from Chinese wines to Argentinian Malbec. Most of all, I’ve come to know many Friday night “regulars“, whether they are wine professionals or simply fans of the grape.
So, it is unhappy news the Sanlitun Sequoia closed last weekend.
On the other hand, it is happy news the tastings will continue at Sequoia’s Guanghua Lu outlet (near Ritan Park). In fact, it might draw more people, given the 6:30 PM start and the proximity of many embassies, media outlets, and businesses. In any case, a raised glass to Sanlitun Sequoia, which served the wine community well for the past 18 months.
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Permalink
06.06.08
Posted in Jim Boyce at 5:34 pm by admin
By Jim Boyce
I joined forty people on the Great Wall of China on May 24 for dinner with the world’s most influential wine critic - Robert Parker. He is best known for giving wine scores out of 100 points, scores that have been praised and pilloried by critics and consumers and used selectively by marketers and salespeople. In honor of him, I will similarly grade the dinner, with up to 20 points in five categories – The Venue, The Wine, The Food, The Parker, and The Details. Unlike him, I consider price when giving my score.
Before I start, let me first mention the four questions peopled have tended to ask me about the Parker dinner.
1. Did you really pay RMB16000 (USD2300) to attend? No.
2. Did you go for free? No.
3. How much did you pay?
Here’s the deal: On May 24, I found myself at China World Hotel in central Beijing at 4 PM, resting between a full day of the inaugural International Congress on Chinese Cuisine & Wine and an eagerly anticipated vertical tasting of Penfolds Grange. Suddenly, after weeks of mulling over the Parker event, I decided: “If I don’t go tonight, I’ll always regret it.”
I called ASC, which organized the dinner, and discovered they had a spot left. I shifted into Silk Market bargaining mode. My position: ASC faced zero revenue from that empty seat, I had minimal funds in my (near) empty wallet, and by signing up late I would miss some benefits - the Champagne reception with Parker, the personalized Riedel glassware given to each guest, etc. Thus, a discount seemed fair.
Several phone calls and 20 minutes later we agreed on the somewhat blogger-friendly fee of RMB10000 (USD1430). This was still ten times more money than I’ve ever spent on a wine event (see here for my rules on paying for events).
I asked China World Hotel’s Danny Kane to lend me a bow tie as I recently lost mine. Then I raced through the eight vintages of Penfolds Grange, raced home to dress, and raced 75 minutes by taxi to the Badaling section of The Wall. I was the last to arrive to dinner, but I will likely write the most about it.
That leads me to the last question:
4. How was it? Here is the answer.
The Venue
Let me repeat - but this time seriously - from an earlier post:
Watchtowers lit in gold, walkways lit in silver - the Great Wall shone like an ornate necklace draped over a mountain of wrinkled black velvet. Long-silenced iron cannons pointed at the ghosts of invading hordes, white flags cracked in the cool stiff breeze. The moon hung low, orange as a ripe gourd.
Rare are opportunities to dine on one of the great wonders of the world, 
especially one as gorgeously decorated as was this. Even rarer is to drink in this view and drink in excellent wines with the most important critic, on his first visit to Beijing.
The timing also held significance, at least for me. This section of The Great Wall sits on the edge of Beijing, a city about to have its “coming out party” by hosting the The Olympics, in China, a country that is increasingly powerful on the global scene, including in the wine trade.
Considering this, and that we enjoyed a crisp and relatively starry night, it would be harder to find a better or more timely venue.
Nitpickers might say Badaling is a rebuilt part of the wall, that it is near a highway (though this is unseen from the tables and, for me, has a certain charm in contrasting the past and present), and so on. But nitpicking is all it is. Simply put, the venue was inspiring.
(As a bonus, the outdoor setting meant ASC founder Don St. Pierre Sr could smoke his Marlboros wherever the hell he wanted to.)
I say, is that the Great Wall? (All photos: ASC)
Score: 20/20
The Wine
As I practiced Mandarin with the taxi driver on my 75-minute ride (cost: RMB205), other patrons enjoyed Champagne at the reception. Such is life. I did, however, try the other seven wines, and had second pours of most. Here they are, with Parker’s scores in brackets:
Louis-Jadot Corton-Charlemagne Grand Cru 2002 (94)
E. Guigal Cote-Rotie La Turque 1999 (100)
Chateau Haut-Brion 1989, 1st Grand Cru Classe (100)
Torbreck Runrig 2003 (99)
Shafer Hillside Select Cabernet Sauvignon 2002 (100)
Kracher Chardonnay No. 7 1999 (96)
Taylor’s Port 2003 (98)
This lineup gets marks for range (three continents), diversity (red, white, and dessert) and Parker palate loyalty (from the tarry Cote-Rotie to the heavy fruit Shafer to the syrupy Kracher, they are “big”). I had imagined drinking something older than me, imagined a dusty bottle - perhaps from 1949 – being produced at the last moment (in place of, say, the 2003 Port). Alack and alas, I now imagine monies for such wine were spent on renting The Wall.
My favorite wine: the Louis Jadot (lovely fruit), though all of the reds were excellent.
My least favorite wine: the Kracher (too viscous).
My favorite wine critic: The heavy industry manager who, upon hearing Parker describe the Haut-Brion as arguably the past century’s best wine, said the 1989 vintage less perfectly expresses the terroir than does the 1997. She also questioned whether Parker had properly evaluated the “violet” nature of one wine. Someone give this woman a blog!
No shortage of wine or of glassware.
Score: 17.5/20
The Food
Headed by Chef Brian McKenna, the staff of the Blu Lobster (Shangri-la Hotel) restaurant worked in a makeshift kitchen to provide a seven-course dinner.
I found the “crispy roasted suckling pig” a bit fatty (second course) and the “rabbit saddle, legs and kidneys” a bit dry (third course), though the “end-of-season lamb prepared two ways” was nice (main course) - all of them worked OK with the wine from what I recall in my notes and memory.
My favorite match: the “lightly spiced lobster risotto ’sausage’ with avocado, tempura and lemongrass” (the starter). This dish had a lot going on - cold and hot items, spicy and mild ones, etc – but paired well with the fruit and acidity of the Louis Jadot. My second favorite: the ‘veal sirloin ‘treated like roast beef’” (third course), which came with a creamy sauce and Shitake mushrooms, that I enjoyed with the fruity Torbreck.
My least favorites: the dessert and cheese dishes. The “slow-roasted pineapple and ginger lasagna“, with what I take was coconut foam bubbling from a shot glass, overpowered the Kracher like - obligatory historical reference - hordes breaching The Great Wall. I found the same with the “Fourme d’Ambert blue cheese” and the Port – more hordes, more attacked wine.
One could give kudos to the kitchen for pushing the envelope. Then again, the envelope had already taken a mighty shove – Robert Parker, The Wall – and given the presence of the world’s leading critic the food should have been at most an equal, but definitely not major, partner with the wine. (As evidence, the wine received more prominence on the menu). Frankly, if you are going to take risks on the food side, this would have been the ultimate opportunity to pair Chinese cuisine with foreign grape wines.
Credit goes to the staff for operating under challenging conditions - the kitchen sat some distance from the diners, the dinner was lengthy, the night was cool – and for providing polite and professional service.
Score: 16/20
The Parker
I spent RMB1000 (USD143) about a month ago to attend an ASC dinner organized for five winery owners from Bordeaux. One owner sat at each of the five tables of guests and, as a new course arrived, they rotated to a new table so that by night’s end we had met them all. Good times all around.
I didn’t feel the same love at the Parker dinner (though I admittedly might have missed group hugs at the reception). Parker pretty much parked at the head table for four hours, which was good… if you were sitting there. Like 80 percent of the attendees, I was at one of the other four tables. I can’t help but think that had Parker spent a course at each table, we would have been happier and he would have learned a great deal about the China wine market.
In any case, Parker spoke several times during dinner. He acknowledged the tragedy of the Sichuan earthquake and stressed the importance of living life to the fullest.
He said the dinner would “be the most historical food and wine event ever done” and “most of the wines for me are the very finest wine could be.” He rose several times during dinner to give his impressions of the wines.
He also endured meeting me twice. First, Adam Steinberg, director of communications for ASC, introduced me when I arrived. I exchanged a handshake and at most 30 seconds of small talk with Parker.
Two hours later, as I chatted with St. Pierre on a smoke break, he determined, despite my reservations, to introduce me again. Parker said something like, “Yes, we met,” and we shared another 30 seconds of small talk.
Finally, an hour later, Steinberg offered to facilitate a third exchange. I declined. At best, I imagined Parker saying, “I know, I know, the blogger guy.” At worst, he might have gone for me with an empty wine bottle for annoying him thrice.
I’m not sure how the others guests felt, but I’m fairly certain the head of a major magazine, one seat over from me, would have preferred more time with Peking Parker and less time with Beijing Boyce. Then again, maybe she always looks unhappy.
Parker and I shake hands; Steinberg prepares to tackle me should I hold on too long.
Score: 15/20
The Details
I’ll start with the bad.
This was Parker’s first trip to China, we were on the Great Wall of China, and it is arguably the greatest symbol of China. The key word here: China. Thus, you might expect the music to evoke said country, say in the form of one of those all-female qipao-wearing quartets that play the pipa, erhu, and other traditional instruments.
We had a harp player. She plucked Que Sera, Sera. She strummed Edelweiss. She did songs that someone who owns The Greatest Hits of Lawrence Welk and the soundtrack to The Sound of Music would love.
I don’t doubt her talent. It’s a context thing.
The same goes for the CD played while the harpist rested her fingers. I heard the “You know how to turn me on / Oh, you got it going on” song three times (which is almost as bad as my repeating a CD five times at a 1500-person July 4th party three years ago, except that music was good).
One positive about the music: I will always be able to say I sat on the Great Wall and heard a harpist play “My Way.”
Now, the good things:
Attendees received personalized Riedel glassware, an autographed copy of Parker’s 700-page tome The World’s Greatest Wine Estates and, in some cases, empties of the bottles from the night.
The menus were embossed on a series of thin bamboo slats and could be rolled up as a souvenir, the wine in each glass was identified by a coaster beneath it, the candles sat deep within a centerpiece thus preventing the wind from blowing them out - good attention to details all around.
St. Pierre gave a self-described shortest speech ever: “Who the hell wants to listen to me when we have Robert Parker here?” He later described going to the toilet as “one hell of a trip”, an accurate assessment given how far away the facilities stood. On the other hand, these were high-end porta-potties, with wood-panel floors, solid bowls, toilet paper, and sinks. ASC had people on hand to help patrons up and down the somewhat hazardous steps leading to them.
Finally, as noted, my decision to attend the dinner was less an eleventh hour than eleventh hour and fifty-ninth minute. ASC handled this well. Steinberg met me in the parking lot and handed me a bow tie (thanks to him and Danny Kane for their efforts), navigated me to to meet Parker, and then took me to my table, after which… well, you’ve read the review.
Spot the harp player.
Score: 18.5/20
Note: In two years of writing about wine, the Parker dinner represents the most money I have spent on, the farthest I have traveled to, and the longest post I have written about any event. Credit goes to ASC for organizing it - I doubt any other wine distributor at this time would dedicate the time, money, staff and willpower to pull this off and, from what I understand, this dinner was two years in the making. As someone who has organized or helped organize events, I know that when things go right, it is usually because of people behind the scenes taking care of the details. Credit also goes to them for an event that I will long remember.
Total score: 87/100
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Posted in Jim Boyce at 1:32 pm by admin
By Jim Boyce
Frederic and Barbara Choux with Christine Lagarde (right), former foreign trade minister and current finance minister for France, at a ceremony in Shanghai to recognize top small-and-medium sized French firms in China.
Frederic and Barbara Choux opened their wine importation and distribution business DCT Wines in the northeast city of Dalian in 2004. I talked to Frederic Choux about why they opened in a smaller city, their focus on temperature-controlled shipping, and what led them to join the wine business in China.
Why did you start your business in Dalian rather than in a bigger city such as Beijing or Shanghai?
We did it for three reasons.
First, we didn’t want to face the competition in the bigger cities. We needed time to build our company, so we went to a smaller city that attracts less attention, and then moved into the Beijing and Shanghai markets. Now we do about 20 percent of our business in Dalian, 40 percent in Shanghai, 20 percent in Beijing, and 20 percent in other cities.
Second, Dalian has a very good port so that makes it a good place for importing wine.
Third, it is a nice city - clean, close to the sea, of reasonable size, and with a good overall feel.
Why is your portfolio limited to French wine?
I think that people should do what they know. I know French wine and I know how to source it. I would not do as well buying other countries’ wines, in terms of price and quality, and that is my first job – to buy wine before I sell it.
You have said temperature-controlled shipping is a focus for DCT. What steps do you take to get your wine to China?
All our shipments from France to China, including our shipments of cheaper wines, are done in temperature-controlled containers. We use air-conditioned containers set at 15 degrees Celsius and we have a monitor inside to make sure the temperature is maintained throughout the trip. The monitor’s battery can last two months - if you start in France, it can take one month to get the shipment to China and then up to one month in Customs.
If the temperature wasn’t maintained during the trip, we wouldn’t pay, but so far we have done 25 shipments and had no problems. This might all seem difficult, but logistics companies know how to do it and you just have to tell them your needs.
Also, if you talk to logistics companies, you will learn that the temperature on a ship can range from O degrees to 40 degrees, and constantly fluctuate between the two. So we starting shipped with temperature-controlled containers for ethical reasons, because we couldn’t imagine transporting wine any other way. Now it has become an added value for our business.
What changes in the wine business have you seen since starting in 2004?
I’ve seen a small increase in the quantity and a real increase in the quality in my business. As an example, over the past two years, we have had customers in our Dalian shop who come in and buy cheap wine at around 50 or 55 kuai per bottle, maybe two or three bottles every month or two. Over time, some of them have started trying more expensive wines, at around 120 kuai. They say they want something better and always ask questions about wine. From this, you see the growth in the quality of the wines and of the consumers.
I’m a little optimistic about the future of the wine market here, but the key is to educate and respect consumers, otherwise the market will be flat.
How did you get involved in the wine business?
Six years ago, we took a six-month world trip and the place we spent the most time was China. We had lived in Paris and in LA, and when we decided to do something different with our lives, we thought of China. We were not wine professionals, but we liked wine, so we spent nearly a year studying whether or not we could launch a business such as DCT in China. The answer was yes. In other countries the wine market is already full, but China is fairly new to wine - it is a new place to explore.
Wine tasters pose at a DCT event (photo: DCT)
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06.05.08
Posted in Jim Boyce at 10:17 pm by admin
By Jim Boyce
Winery reps gather in 1949’s Bollinger bar (photo: ASC)
Representatives from some 20 wine producers participated in a Q&A session just ahead of Tuesday’s Global Wine Extravaganza organized by ASC at 1949: The Hidden City. The number of people involved meant brief answers, thus I have included several to my question (listed first) as well as to those of others. I have paraphrased where appropriate.
Many producers in China are making wine that has been described as “cheap Bordeaux” and many consumers, due to marketing and other factors, tend to be fixated on drinking Bordeaux or Bordeaux-style wines. In the face of this, many Chinese, especially those new to wine, do not like these kinds of dry tannic reds. What do you think of this situation?
Nicholas Heath, marketing director, Taylor’s: “I have noticed in the past few days that there is an interest in sweeter wines [in China], and not necessarily limited to female consumers.”
Alberto Chiarlo, owner, Michelle Chiarlo: “If Bordeaux is difficult [for consumers], then Barolo is impossible [given its complexity and tannins],” he joked. Chiarlo said his winery produces Muscat, thus providing an option to those who are new to wine, while Bordeaux offers sweeter wine in the form of Sauternes.
Thibault Delpech, Asia-Pacific sales manager, Ginestet: Because Bordeaux is famous, this phenomenon is seen in many markets, he said. The problem is that people drink either cheap Bordeaux or very expensive Bordeaux, but few experiment in the mid-range. He noted that consumers at the afternoon’s tasting would get a chance to some mid-range wine.
John Kolasa, chairman, Chateau Rauzan-Segla: Based on his three days in China with consumers, restaurant staff, and others, he said that next time he would bring older Bordeaux wines, since those from the 1950s and 1960s are more elegant and the tannins are not as strong.
One participant also stated: “Perhaps it is a mistake that too many people are coming from Bordeaux with young wines. It’s perfectly right that people don’t get a good impression when those wines are particularly young [and tannic].” [I couldn’t tell from my notes who said this.]
Have you tried Chinese wine?
Of 20 people who answered, 15 said they had tried Chinese wine. Only a few discussed specific wineries, with Dynasty, Changyu, Great Wall, and Grace Vineyard named. One said he tried Changyu and “loved it, but there was a bit of room for improvement,” while another said he saw “huge improvement” in a Dynasty Chardonnay Reserve. Three people said they had first tried Chinese wine about a decade ago and seen significant improvement, with one saying a Riesling tried at that time had been surprisingly good.
“Improvement” seemed to be the key word when it came to Chinese wine, with about ten people uttering it. Other comments:
- China is a vast country and thus should have the “terroir” to make good wines.
- China has strong potential to become an exporter of wine.
- For China’s wine industry to gain credibility, the vintage listed on bottles should reflect that of the grapes inside, and not be picked for other reasons, such as being a lucky number.
Finally, Taylor’s Heath, while noting the improvement of local wines, said he “hoped as wine culture evolves that China doesn’t forget its own tradition, especially its rice wines, including its aged ones.”
What makes your wine appealing to the China market?
Robert Baxter, international export director, Joseph Phelps, noted the importance of wines that express the climate and soil from which they come, thus making them “identifiable.” Amy Camille Seghesio, export director, Seghesio, made a similar point by saying her winery’s varietal - Zinfindel - is unique and can’t be repeated. Stephen Kline, wine educator for Brown Brothers, said the winery seeks to “widen” its offerings, with wines such as muscat, with the company’s export manager, Matthew Turner, adding that these include sweeter wines with low alcohol: “a lot of Chinese ladies we’ve been speaking to [like it].”
Wine education tends to come more from “new world” producers than “old world” ones. What do you think about this?
Delpech of Ginestet noted that his company sent samples of bulk wine to China and then had Chinese in four cities make their own blends last December.
“Old World” wines, especially Bordeaux, can be intimidating and marketing, rather than education, might ease the situation. What kind of marketing efforts are being made?
Wu Dan, Asia-Pacific sales manager, Marques de Riscal: Since she joined the winery in 2005, she has seen consumer knowledge of Spanish wines grow.
Seghesio: “We are a small, family-owned business, so I am the marketing department,” she said, and added that making the decision to come to China is in itself marketing. . She added that it’s not possible to generalize about “new world” and “old world” marketing, since both have big and small companies.
Arnaud Bourgeios, owner of Henri Bourgeios: “Sometimes the risk is that too much marketing means a loss of identify,” he said. “We don’t want to change the wine to match the market, we want to explain why the wine is the way it is.”
Chiarlo: “I wish we were as bad as Bordeaux in marketing and had their pricing,” he joked. As an Italian wine producer, he said he focused on Italian restaurants, as these are accepted worldwide.
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Posted in Jim Boyce at 10:02 pm by admin
Upcoming Beijing wine-related events
Friday, June 6, Le Pre Lenotre (Sofitel Wanda Hotel), RMB998
Mas La Plana vertical tasting and dinner, with 1989, 2000, 2003, 2004 Black Label and 2006 Milmanda White Label; by Torres China; RSVP with Sophie at 5165-5519, x208 / sophie@torres.com.cn
Friday, June 6, 6:30 PM, Sequoia Cafe (Sanlitun), RMB100
Tasting of American micro-brews, including North Coast Red Seal Ale, North Coast Old #38 Stout, Rogue American Amber Ale, Rogue Dead Guy Ale and Rogue Brutal Bitter Ale; RSVP with Frank at 13701-178-073.
Sunday, June 8, 7 PM, SALT, RMB398
Michel Torino wine dinner, 4 wines, 4-course degustation menu, with Torino’s Juliana Radavero; by Palette Wines; RSVP at 13671-382-187.
Saturday, June 14, 6:30 PM, Aria (China World Hotel), RMB118
Cakebread wine dinner, with wine maker / president Bruce Cakebread; by ASC Fine Wines; RSVP with Danny Kane at 6505-2266, x36 /danny.kane@shangri-la.com or Helen Lu at 6587-3863 / homedelivery@asc-wines.com.
Saturday, June 14, 3-6 PM, Ritz-Carlton Financial Street, RMB120
The Culinary Coin Festival, with free-flow Champagne / wine, coffee, chocolate, and more.
Saturday, June 14, 7-10 PM, Greenfish (Ritz-Carlton Financial Street), RMB2008
Dinner with Volker Drkosch, 1-star Michelin chef; RSVP at 6601-6666.
Saturday, June 14, 7-10 PM, Cepe (Ritz-Carlton Financial Street), RMB2008
Dinner with Claudio Sadlerm, Michelin star chef; RSVP at 6601-6666.
Saturday, June 14, 7-10 PM, Qi (Ritz-Carlton Financial Street), RMB2008
Dinner with Eric M. Johnson, from Shanghai’s Jean George; RSVP at 6601-6666.
Note: To get a wine event listed, send event info, preferably in text format, to beijingboyce@yahoo.com. If you intend to attend any of the above events, it is best to confirm with the venue ahead of time.
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06.04.08
Posted in Uncategorized at 6:52 pm by admin
(Note: This translation my post on the May 26 trade tasting with Robert Parker, held in Beijing by ASC, was facilitated by Ma Huiqin, professor at China Agricultural University.)
2008年5月26日，ASC精品葡萄酒公司举办了由知名葡萄酒评论家罗伯特·帕克主持的葡萄酒品尝活动，并回答了媒体的提问。帕克说他寻找那些展示着葡萄原料的纯粹性、尊重葡萄整体性的葡萄酒，“当你喝一口或者闻一下，这样的酒会象磁石一样深深地吸引你。”
问：您曾经试过中国葡萄酒或者访问过中国的葡萄酒厂吗，如果您去过的话，印象如何？
答：我不得不请求暂时不回答这个问题，今天下午我将会品尝几款产品。我也想尝尝不好的产品，来了解一下它们出于什么样的状态。中国葡萄酒的质量将逐年提高，回想30年前的美国葡萄酒市场，当时有很多“很糟糕”的廉价的葡萄酒，而此后葡萄酒的质量突飞猛进。
问：您被当作是影响波尔多葡萄酒价格的主要因素，当今越来越多的亚洲人热衷于购买波尔多酒，因此您的评分在这里拥有巨大的影响力，您如何回应那些说您影响力过于巨大的评价呢？
答：很高兴有人关注我做出的评价，但是我觉得说我在百分制里能以一分之差对一个葡萄酒厂的生意产生百万美元的影响，这多少有点令人胆寒。我想对我的关注也许有些过多，但对我的关注多一些，比对另外一些人的关注多一些要好。葡萄酒评论家必须对自己真实，最终你得写下你心里真正相信的东西，然后让消费者和市场做出抉择。
问：请评价一下即将在台湾出版的“葡萄酒皇帝”（The Emperor of Wine）中文版
答：这是一本未经授权的关于我的传记，这本书的作者在一开始的时候曾经和我联系，并且说这本书的核心将是葡萄酒产业，但这种说法实际并不尽然。总体上，这本书还算写得不错，以后再出的其它几本关于我的书，对我算不上特别友好，我把这些当作成功所必然包含的代价。那天在长城上的晚餐会，我站在长城上，想到这本书叫“葡萄酒皇帝”，是啊，现在才算真正到了这里（大笑）。
问：您将如何参与中国的葡萄酒市场
答：我的网络主页拥有海量的关于葡萄酒的信息资源，可以译成中文。手机也是传播信息的载体。访问中国，做各种品尝活动和进行讲座是一件重要的事情，这能让人们认识到你是一个什么样的人，是一个爱葡萄酒的人。今天的中国，在葡萄酒方面比30年前的美国要先进很多，在我这一代人里，很多美国人到欧洲去旅行，才开始喜欢上葡萄酒，而这里你们的进步要快很多。我想参与到这个过程中，展示我对葡萄酒的激情与热爱。
（马会勤 译）
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