April 2012

Eastern exposure: Bar Neuf, Imperial Horse and eight Ningxia wineries in Nanjing

April 27, 2012 // 0 Comments

Earlier this week, I helped organize a wine contest in Nanjing that included entries from eight operations in Ningxia. I’ll have more details soon, including the results, but first a quick post about the “after taste” — and about which bottles emptied first — at Bar Neuf. If moved to Beijing, Bar Neuf would rank among the top wine bars in the city. The place is well-organized. The first floor includes a long bar that seats eight, a communal table down the middle, and smaller tables along one side. A standard but efficient setup. Upstairs is a lounge with sofas, a […]

Breakage in Beijing: Can Osenton shatter the world record for holding wine glasses?

April 5, 2012 // 0 Comments

After a wine tasting at Revue du Vin yesterday, Philip Osenton casually mentioned he can hold a lot of glasses in one hand. How many? Ten? Fifteen? Turns out that’s child’s play for Osenton. He claimed a personal record of 29. A half-hour later, in front of a half-dozen witnesses, he managed to break that record and hold 31 wine glasses. Not one smashed. On top of that, he expressed confidence he can break 40* — in terms of the record, not in terms of shattered glassware on the floor. Here is what the Guinness Book of World Records says […]

Duck, duck… goose egg? China’s food and wine pairing study stirs pot

April 1, 2012 // 0 Comments

A group of wine professors in Beijing has finished a two-year study that might have major implications for the world wine trade. The group’s mission: to eat, drink and find good Chinese food and wine pairings. With thousands of meals under its collective belt, the group came to a one-word conclusion about what paired well: “Nothing.” “Nothing. Zilch. Goose egg,” said Professor Ha Muwa at a press conference yesterday to announce the result. “We tried dish after dish and wine after wine. We went back and tried again and again. Frankly, grape wine simply doesn’t work with any Chinese foods.” […]