Hilton Beijing will mark a decade of decanted debauchery with its tenth annual Food and Wine Experience onÂ November 9 (trade only) and 10 (open to public).
Besides a wide range of wines to taste, the event covers coffee, chocolate, cooking classes, wine seminars with Jeremy Oliver, and more. The public sessionÂ are from 1-5 PM: it’s 230 kuai, including a brunch buffet, or 1010 kuai for those who also want to attend a gala dinner at 7 PM.
I’ll have more details soon. For now, here’sÂ a snippet -Â incidentally from my very first e-newsletter – about the first HiltonÂ Food and WineÂ Experience I attended:
I also looked like a total poseur by writing tasting notes on my little black pad – unfortunately I forgot my turtleneck sweater and Robert Parker book or I could have really stood out. But when youâ€™re going through enough labels to make a deck of cards, you need a way to remember what was good, bad and ugly. Itâ€™s funny how my early notes use descriptions like “fruity,” “fresh,” “acidic” and “earthy,” while later ones are more, uh, creative: “hints of Sprite,” “honestly mundane,” “this grapeâ€™s got [sic] identity crisis” and “tastes like birch bark” (which Iâ€™m pretty sure Iâ€™ve never tasted). Itâ€™s also funny how you think a wine tastes like, say, birch bark, but then the distributor approaches and says it has “a delicate nose, a full body and a passionate finish” – and you suddenly realize itâ€™s true! (And, in the case of this description, get turned on.) When the same expert points out the “notes of Saskatoon berries,” you swear you can taste them even if youâ€™re never eaten, seen or heard of this fruit, or know where Saskatoon is (itâ€™s in Canada, which at least in this inaugural newsletter, ranks first in wine. Go Grape White North!).
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