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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180327T143000
DTEND;TZID=Asia/Hong_Kong:20180327T163000
DTSTAMP:20261012T153535
CREATED:20180227T145254Z
LAST-MODIFIED:20180322T114657Z
UID:10000115-1522161000-1522168200@mwminternational.com
SUMMARY:Workshop #8 - Control Centre: Management Tools to Maximise Business Efficiency
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-8/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/02/2018.03.27-Workshop-7-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180307T143000
DTEND;TZID=Asia/Hong_Kong:20180307T163000
DTSTAMP:20261012T153535
CREATED:20180205T083809Z
LAST-MODIFIED:20180227T133941Z
UID:10000035-1520433000-1520440200@mwminternational.com
SUMMARY:Workshop #7 - Golden Age of Alsace: Style\, Aging & Market for Riesling & Gewürztraminer
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-7/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/02/2018.03.07-Workshop-7-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180301T180000
DTEND;TZID=Asia/Hong_Kong:20180301T213000
DTSTAMP:20261012T153535
CREATED:20180118T104619Z
LAST-MODIFIED:20180218T093006Z
UID:10000029-1519927200-1519939800@mwminternational.com
SUMMARY:Women of Wine Festival 2018
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/wow2018/
LOCATION:The Murray\, Hong Kong\, a Niccolo Hotel\, 22 Cotton Tree Drive\, Central\, Hong Kong
CATEGORIES:Festival,Industry Events
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180212T143000
DTEND;TZID=Asia/Hong_Kong:20180212T163000
DTSTAMP:20261012T153535
CREATED:20180204T181444Z
LAST-MODIFIED:20180209T113816Z
UID:10000033-1518445800-1518453000@mwminternational.com
SUMMARY:WineSPIT Workshop#6 - Done Deal: Effective Management to Close Sales
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-6/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/02/2018.02.12-Workshop-6-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180202T193000
DTEND;TZID=Asia/Hong_Kong:20180202T213000
DTSTAMP:20261012T153535
CREATED:20171010T080122Z
LAST-MODIFIED:20180127T112147Z
UID:10000022-1517599800-1517607000@mwminternational.com
SUMMARY:MWM Wine School: Spirits in the Spotlight
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/spirits-in-the-spotlight/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/02/2018.02.02-spirits-workshop-visuals-web-banner.png
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180131T150000
DTEND;TZID=Asia/Hong_Kong:20180131T170000
DTSTAMP:20261012T153535
CREATED:20180122T101500Z
LAST-MODIFIED:20180129T185513Z
UID:10000031-1517410800-1517418000@mwminternational.com
SUMMARY:WineSPIT Workshop #5 - Consumer Dynamics & Branding Strategies in Chinese Alcohol Market: A Case Study featuring Baijiu
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-5/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/01/2018.01.19-Workshop-5-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180119T193000
DTEND;TZID=Asia/Hong_Kong:20180119T213000
DTSTAMP:20261012T153535
CREATED:20171010T080934Z
LAST-MODIFIED:20180118T144247Z
UID:10000041-1516390200-1516397400@mwminternational.com
SUMMARY:MWM Wine School: Make Mine a Californian 750ml
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/california-wine-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/02/california-05.png
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171207T193000
DTEND;TZID=Asia/Hong_Kong:20171207T213000
DTSTAMP:20261012T153535
CREATED:20171017T160027Z
LAST-MODIFIED:20171205T062556Z
UID:10000043-1512675000-1512682200@mwminternational.com
SUMMARY:MWM Wine School: Christmas Wine & Food Pairing Workshop
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/christmas-food-and-wine/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171207T103000
DTEND;TZID=Asia/Hong_Kong:20171207T123000
DTSTAMP:20261012T153535
CREATED:20171124T073954Z
LAST-MODIFIED:20171127T100741Z
UID:10000028-1512642600-1512649800@mwminternational.com
SUMMARY:Workshop #4 - Romancing Veneto – Taste & Talk Trends: Northeastern Italy
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-4/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/11/2017.12.07-Workshop-4-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171121T193000
DTEND;TZID=Asia/Hong_Kong:20171121T213000
DTSTAMP:20261012T153535
CREATED:20171019T080958Z
LAST-MODIFIED:20171121T073523Z
UID:10000046-1511292600-1511299800@mwminternational.com
SUMMARY:MWM Wine School: Burgundy Wine Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/burgundy-wine-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/Burgundy-17.11.21-scaled.jpg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171116T133000
DTEND;TZID=Asia/Hong_Kong:20171116T153000
DTSTAMP:20261012T153535
CREATED:20171107T031008Z
LAST-MODIFIED:20171115T103713Z
UID:10000026-1510839000-1510846200@mwminternational.com
SUMMARY:Workshop #3 - HUNGER GAMES: A Voyage of Iconic Hungarian Wines
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-3/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/11/2017.11.06-Workshop-3-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171109T000000
DTEND;TZID=Asia/Hong_Kong:20171111T000000
DTSTAMP:20261012T153535
CREATED:20171104T084853Z
LAST-MODIFIED:20171104T090141Z
UID:10000024-1510185600-1510358400@mwminternational.com
SUMMARY:Hong Kong International Wine & Spirits Fair
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/hkiwsf2017/
LOCATION:HKCEC
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/11/hkiwsc-edm-header-680x270-medal-lineup.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171025T060000
DTEND;TZID=Asia/Hong_Kong:20171025T210000
DTSTAMP:20261012T153535
CREATED:20171019T074356Z
LAST-MODIFIED:20171019T074356Z
UID:10000044-1508911200-1508965200@mwminternational.com
SUMMARY:Wine Australia - Wine and Dine Festival Preview Cocktail
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/wine-australia-wine-and-dine-festival-preview-cocktail/
LOCATION:BIBO\, 163 Hollywood Road Sheung Wan\, Hong Kong\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/Invite-WA-Cocktail-banner.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20171018T153000
DTEND;TZID=Asia/Hong_Kong:20171019T193000
DTSTAMP:20261012T153535
CREATED:20171019T075020Z
LAST-MODIFIED:20171019T075320Z
UID:10000045-1508340600-1508441400@mwminternational.com
SUMMARY:California Wines Vintner's Tour Grand Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/california-wines-vintners-tour-grand-tasting/
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/10/GoogleForm-Banner-01.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170927T180000
DTEND;TZID=Asia/Hong_Kong:20170928T203000
DTSTAMP:20261012T153535
CREATED:20170811T045851Z
LAST-MODIFIED:20170921T132214Z
UID:10000047-1506535200-1506630600@mwminternational.com
SUMMARY:"Test Your Palate" Wine & Spirit Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/test-your-palate-wine-spirit-tasting/
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/08/banner2-01-scaled.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170908T193000
DTEND;TZID=Asia/Hong_Kong:20170908T213000
DTSTAMP:20261012T153535
CREATED:20170731T084600Z
LAST-MODIFIED:20170811T032745Z
UID:10000080-1504899000-1504906200@mwminternational.com
SUMMARY:MWM Wine School - Friday Night Fever
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/friday-night-fever/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/04/Website-banner.jpeg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170905T080000
DTEND;TZID=Asia/Hong_Kong:20170907T170000
DTSTAMP:20261012T153535
CREATED:20170803T035333Z
LAST-MODIFIED:20170904T054815Z
UID:10000049-1504598400-1504803600@mwminternational.com
SUMMARY:Restaurant & Bar Hong Kong 2017
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/rbhk2017/
LOCATION:Hong Kong Convention and Exhibition Centre\, 1 Expo Drive\, Wan Chai\, Hong Kong\, 852
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/08/banner-MWM-website-01.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170904T153000
DTEND;TZID=Asia/Hong_Kong:20170904T173000
DTSTAMP:20261012T153535
CREATED:20170804T121635Z
LAST-MODIFIED:20170826T181012Z
UID:10000050-1504539000-1504546200@mwminternational.com
SUMMARY:Workshop #2 - Semillon Goes Solo: Maturity & Styles\, by Bruce Tyrrell
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-2/
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.09.04-Workshop-2-website-banner-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170901T183000
DTEND;TZID=Asia/Hong_Kong:20170901T203000
DTSTAMP:20261012T153535
CREATED:20170808T211024Z
LAST-MODIFIED:20170809T091909Z
UID:10000021-1504290600-1504297800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Hong Kong Station: Grand Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianfest2017-hk-public/
LOCATION:Cordis Hotel\, Hong Kong
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170901T140000
DTEND;TZID=Asia/Hong_Kong:20170901T180000
DTSTAMP:20261012T153535
CREATED:20170808T205453Z
LAST-MODIFIED:20170809T091846Z
UID:10000053-1504274400-1504288800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Hong Kong Station (Trade & Media only)
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianfest2017-hk-trade/
LOCATION:Cordis Hotel\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-05.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170830T183000
DTEND;TZID=Asia/Hong_Kong:20170830T203000
DTSTAMP:20261012T153535
CREATED:20170808T190934Z
LAST-MODIFIED:20170809T092157Z
UID:10000052-1504117800-1504125000@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Shanghai Station: Grand Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianfest2017-shanghai-public/
LOCATION:The House of Roosevelt\, 27 Zhongshan Dong Yi Road\, Shanghai\, China
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170830T140000
DTEND;TZID=Asia/Hong_Kong:20170830T140000
DTSTAMP:20261012T153535
CREATED:20170808T184039Z
LAST-MODIFIED:20170809T092144Z
UID:10000051-1504101600-1504101600@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Shanghai Station (Trade & Media only)
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianfest2017-shanghai-trade/
LOCATION:The House of Roosevelt\, 27 Zhongshan Dong Yi Road\, Shanghai\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-02.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170829T193000
DTEND;TZID=Asia/Hong_Kong:20170829T210000
DTSTAMP:20261012T153535
CREATED:20170731T042603Z
LAST-MODIFIED:20170808T033839Z
UID:10000078-1504035000-1504040400@mwminternational.com
SUMMARY:MWM Wine School - Impress Your Boss: Wine Pronunciation Workshop (FULL)
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/august-workshop/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Workshops
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/07/Website-banner-1-1.jpg
ORGANIZER;CN="MWM Wine School":MAILTO:school@mwminternational.com
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170828T123000
DTEND;TZID=Asia/Hong_Kong:20170828T140000
DTSTAMP:20261012T153535
CREATED:20170803T035224Z
LAST-MODIFIED:20170828T211028Z
UID:10000082-1503923400-1503928800@mwminternational.com
SUMMARY:Georgian Wine Festival 2017 - Singapore Station:  Georgian Wine Lunch pairing Singaporean Cuisine
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianfest2017-sgp/
LOCATION:National Kitchen by Violet Oon
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/08/2017.08-Festival-website-banner-01-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170731T143000
DTEND;TZID=Asia/Hong_Kong:20170731T163000
DTSTAMP:20261012T153535
CREATED:20170624T194540Z
LAST-MODIFIED:20170807T045758Z
UID:10000089-1501511400-1501518600@mwminternational.com
SUMMARY:Workshop #1 - The Port Report: Exploring the Douro region\, Winemaking\, Styles and Sales Tactics
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2018-1/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/06/2017.07.31-Workshop-1-banner.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170726T180000
DTEND;TZID=Asia/Hong_Kong:20170729T200000
DTSTAMP:20261012T153535
CREATED:20170717T065310Z
LAST-MODIFIED:20170718T121351Z
UID:10000077-1501092000-1501358400@mwminternational.com
SUMMARY:Georgian Wine Guangdong Tour - Parties in Town! 格鲁吉亚美酒广东巡礼
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/georgianwine-gd/
LOCATION:China\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/07/2017.07-Guangdong-tour-website-banner-01-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170707T140000
DTEND;TZID=Asia/Hong_Kong:20170707T163000
DTSTAMP:20261012T153535
CREATED:20170705T031329Z
LAST-MODIFIED:20170705T033701Z
UID:10000091-1499436000-1499445000@mwminternational.com
SUMMARY:California Insiders Trade & Media Tasting
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/california-insiders-trade-media-tasting/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2017/07/Website-banner-01-01-01.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170626T100000
DTEND;TZID=Asia/Hong_Kong:20170630T170000
DTSTAMP:20261012T153535
CREATED:20170516T034459Z
LAST-MODIFIED:20170516T034733Z
UID:10000084-1498471200-1498842000@mwminternational.com
SUMMARY:Porto & Douro Wine Tasting Seminar 波特及杜罗河品酒讲座
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/porto-douro-china/
LOCATION:China\, China
CATEGORIES:Industry Events
ATTACH;FMTTYPE=image/jpeg:https://mwminternational.com/wp-content/uploads/2017/05/Porto-Douro-Seminar_chinese.jpg
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170623T143000
DTEND;TZID=Asia/Hong_Kong:20170623T163000
DTSTAMP:20261012T153535
CREATED:20170516T090534Z
LAST-MODIFIED:20220410T045722Z
UID:10000087-1498228200-1498235400@mwminternational.com
SUMMARY:Workshop #13 - Cool Neighbours: Exploring Riesling of Austria & Germany
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2017-13-2/
LOCATION:9th Floor\, 236 Aberdeen Main Road\, Hong Kong\, Hong Kong Island\, 0000\, Hong Kong
CATEGORIES:SPIT
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20170616T143000
DTEND;TZID=Asia/Hong_Kong:20170616T163000
DTSTAMP:20261012T153535
CREATED:20170516T090039Z
LAST-MODIFIED:20170807T045821Z
UID:10000086-1497623400-1497630600@mwminternational.com
SUMMARY:Workshop #12 - Organic\, Biodynamic & Sustainable Winegrowing: Creating Site Expressive Wines\, by Blair Walter
DESCRIPTION: Date\n14 September 2018 (Friday) \nTime\n2:30-4:30pm (2:15pm registration) \nVenue\n \nAfrica Coffee & Tea Cafe \n(opposite to MWM Wine School on same floor) \nUnit 1504\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeaker \n \nJim Clendenen\nWinemaker and Owner\nAu Bon Climat \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\n \nSales representatives\, brand managers\, buyers\, and media with advanced technical knowledge. \nRSVP\nemail to spit@mwminternational.com / or fill in the form here\nWineSPIT member Complimentary  | Non member HK$400\n(Contact us if you are interested to join/renew WineSPIT membership) \n\n\n\nTasting List \n\n\n● Qupe Marsanne 2013\, Santa Barbara County\, California \n● Au Bon Climat Chardonnay 2016\, Santa Barbara County\, California \n● Au Bon Climat Pinot Noir Isabelle 2014\, California \n● Au Bon Climat Chardonnay Nuit-Blanches au Bouge “Peerless” 2014\, Santa Maria Valley\, California \n● Au Bon Climat Pinot Noir La Bauge Au-Dessus 2014\, Santa Maria Valley\, California \n● Maxville Petite Sirah 2014\, Napa Valley \n● Rombauer Vineayrds Zinfandel 2016\, California \n● Ramey Claret 2014\, Napa Valley\, California  \n● Qupe Syrah 2014\, Central Coast\, California \n \n\n\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California.\n\nHe was born in Akron\, Ohio to gastronomically impoverished parents during the culinary Dark Ages of the American 1950s. He graduated from the University of California\, Santa Barbara\, with High Honors in Pre-Law in 1976. After graduation\, a one month stay in both Burgundy and Champagne convinced him to attempt a career in wine rather than continue on to law school.\n\n\n\n\nJim began his winemaking career working at Zaca Mesa Winery for three vintages. After traveling around the world in order to work three harvests in one year (California\, Australia and France)\, Jim founded Au Bon Climat in 1982 with former partner Adam Tolmach\, dedicated to Burgundian varietals.\n\nAdam left in 1990 to pursue his own efforts leaving Jim solo at the helm. Through careful re-investment from its own production\, Au Bon Climat (which means "a well exposed vineyard") has grown to over 50\,000 cases annually. Au Bon Climat sources fruit from several of the most highly regarded vineyards in the Central Coast. These include Clendenen’s own Le Bon Climat Vineyard and estate plantings in Santa Maria Valley.\n\nJim has won a number of awards for his winemaking and has mentored several up-and-coming winemakers. In 1989 and 1990 Au Bon Climat was on Robert Parker's short list of Best Wineries in the World\, and in 1991 was selected by Oz Clark as one of fifty world-wide creators of Modern Classic Wines. Jim received the name of "Los Angeles Time Winemaker of the Year" in 1992 from Dan Berger of the Los Angeles Times; Food & Wine magazine has awarded him with "Winemaker of the Year" in 2001. He is “Winemaker of the World" in 2004 by Germany's leading wine magazine\, Wein Gourmet. In 2007\, Jim was inducted into the James Beard Foundation’s “Who’s Who of Food and Beverage in America.”\n\n\n\nWorkshop Content Preview\n\nWhat is the trend of Alcohol level in the international market and when producing Californian wines?  \nA 2016's study from the University of California found that the alcohol content in the majority of wines\, both white and red\, sold in the world over the last decade is\, on average\, 0.42% higher than claimed on the label." \nWhy is there more alcohol in the wine - improved viticulture? \nSeattle-based certified sommelier Yashar Shayan believed that\, in the United States at least\, viticulturists are choosing to plant in hotter regions because vineyards in dry places are easier to manage than those in cool\, rainy places. \nWhy is there more alcohol in the wine - Price? \nJames T. Lapsley\, Ph.D\, a Professor of Viticulture at the University of California\, Davis—claims that the grape sugar levels in wine have increased between 7-10% over the past few decades. “A 10% increase in sugar concentration would result in 10 percent more alcohol\,” says Lapsley. \n"Most Americans spend less than $10 a bottle"\, says Keith Wallace\, president and founder of the Wine School of Philadelphia and author of Corked & Forked: Four Seasons of Eats and Drinks. \nWhy is there more alcohol in the wine - KOL's influence? \nMark Aselstine—the founder of Berkeley-based Uncorked Ventures\, a wine of the month club—points to the dominance of wine reviews published by The Wine Advocateand its founder\, lauded critic Robert Parker\, for pushing the trend of higher-alcohol wines by often rewarding them with high scores. “Parker\, generally speaking\, enjoys higher-alcohol content in his wines than the higher acidity and more austere versions of generations past\,” says Aselstine. “As his reviews became more and more popular\, and as retailers increasingly used scores to do their jobs for them\, vintners started trying to hit that style with at least some of their offerings.” \nDo consumers like high-alcohol wines? \nThe rise of alcohol can at least in part be attributed to the consumer. “People like it\,” Seattle-based certified sommelier Yashar Shayan said. “They may claim they don't\, but they do.” \nIs it bad or good? \nIs it a wine myth that high alcohol always equals a “hot” and unbalanced wine? \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-12-2017/
CATEGORIES:SPIT
END:VEVENT
END:VCALENDAR