MWM ensures all events being conducted in the highest standards of professionalism, quality and punctuality. However, due to unforeseeable circumstances, we might adjust our events to ensure they are delivered safely without severe interruption to participants’ plan. During lockdown, such measures may include changing a face to face session to online session, or rescheduling the session to after lockdown. You may refer to here about our working procedures. We look forward to your kind understanding. Thank you!
With Hong Kong’s full-fledged Bourgogne love affair showing no signs of abating, interest and demand is swelling across market, making Bourgogne a must on (almost!) every single wine list in town. And with a rich and diversely-priced appellation hierarchy, there’s a Bourgogne wine to suit (almost!) every wine list in town as well. With no lack of love, but an over-demand on supply, diversification and education is a must. Join Master of Wine Debra Meiburg and Official Bourgogne Wine Ambassador Ivy Ng in a very special tasting opportunity, featuring 12 wines especially selected to provide a deep technical comparison of terroir and niche appellations which allow wine merchants and trade to distinguish themselves. Whether you are selling BtoC or BtoB, having a full cache of Bourgogne know-how will ensure you can best match wine to buyer and maximise your Bourgogne business.
* WineSPIT members can login with your email address to redeem the free ticket. If you are part of the corporate membership, please consult the membership co-ordinator in your company
Ivy Ng – Bourgogne Wines Official Ambassador
Ivy Ng is an independent wine and cheese educator and writer, and a Bourgogne Wines Official Ambassador for the Bourgogne Wine Board. She is holder of WSET Level 4 Diploma and she is a Certified Educator for WSET, ISG, Sake Sommelier Association. She graduated from the Winemaking Certificate Program of UC Davis Extension in 2017. In 2018, she set up the initiative Cheese & Wine HK to promote cheese and wine education and appreciation in Hong Kong by collaborating with local and international suppliers of artisanal products. Ivy completed study programmes in cheesemaking, with hands-on experience and sensory training, at Vermont Technical College, US as well as the School of Artisan Food, UK in 2015.
Moderated by : Debra Meiburg MW