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BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190614T140000
DTEND;TZID=Asia/Hong_Kong:20190614T160000
DTSTAMP:20260513T150808
CREATED:20190530T085722Z
LAST-MODIFIED:20190603T104530Z
UID:10000128-1560520800-1560528000@mwminternational.com
SUMMARY:Workshop #11 - New York\, New Cork: Discovering Finger Lakes
DESCRIPTION:  \n \n Date\n14 Jun 2019 (Friday) \nTime\n14:00-16:00 (13:30 registration) \nVenue\nMWM Wine School\nUnit 1524\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-mins Walk\n(See Google Map here)\n\nSpeaker\nChristopher Bates\, MS\, Owner of F.L.X Hospitality \nCapacity\n40 Pax *Limited seats*\nRegistration first-come-first-served basis \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  \nWe all know the state of New York boasts one of the most vibrant cities in the world\, but did you know that it’s also the third largest wine \nproducer in the United States? Due to its geographical latitude (in line with some of Europe’s finest grape growing regions and often compared \nto German wine regions along the Rhine river)\, its cool climate and deep soils\, Finger Lakes features 103+ wineries and is emerging as an \nexciting\, high-quality New World wine region. Seasoned hospitality professional\, wine judge and expert on the region\, Master Sommelier \nChristopher Bates will join us to discuss the latest wine trends emerging from New York and\, most importantly\, the potential growth of New \nYork’s wine regions internationally. \n\n  \nWINE LINEUP\n\nElement Winery Pinot Noir 2014\n\nRed Newt Cellars – FLX Winery & Bistro Dry Riesling Finger Lakes AVA 2014\n\nFox Run Vineyards Traminette Finger Lakes AVA 2016\n\nOsmote Chardonnay Cayuga Lake AVA 2018\n\nBoundary Breaks 198 Riesling Finger Lakes AVA 2014\n\nWölffer Estate Vineyard “Summer in a Bottle” White North Fork Long Island AVA 2017\n\n\n\n\n\nAbout Christopher Bates\nChristopher Bates MS has spent over 15 years in all aspects of the hospitality industry. Christopher and his wife Isabel own and operate F.L.X. Hospitality & F.L.X. Winery. \nPreviously as General Manager & Executive Chef of Hotel Fauchère\, Relais & Chateaux\, Christopher oversaw the 16 room hotel and four restaurants. Prior to his time at the Hotel Fauchère\, he spent four years at the Inn at Dos Brisas\, Relais & Chateaux\, where they won numerous honours such as Mobil/Forbes 5 Stars\, Relais & Chateaux and Relais Grands Chefs. \nIn 2012 Christopher was named Best Young Sommelier in the World after winning Best Young Sommelier in America the previous year. He went on to win TopSomm 2013\, before passing his Master Sommelier Exam in May 2013\, making him the 199th person in the world to do so. \nChristopher and his wife Isabel have settled in the Finger Lakes region of New York with the intention to be a part of the growing hospitality industry. Christopher is an active member of the sommelier community and continues to educate as a lecturer at The International Culinary Center\, and with the Court of Master Sommeliers.
URL:https://mwminternational.com/events/workshop-2019-06-14/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events,SPIT
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190325T110000
DTEND;TZID=Asia/Hong_Kong:20190325T130000
DTSTAMP:20260513T150809
CREATED:20190307T032116Z
LAST-MODIFIED:20190307T041703Z
UID:10000134-1553511600-1553518800@mwminternational.com
SUMMARY:Workshop #8 - A Journey Into the Unofficial Subregions of Tasmania
DESCRIPTION:  \n Date\n25 March 2019 (Monday) \nTime\n11:00-13:00 (10:30 registration) \nVenue\nMWM Wine School\nUnit 1524\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here)\n\nSpeaker\nTyson Stelzer \nCapacity\n40 Pax *Limited seats.\nRegistration on first-come\, first-served basis \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  \nYou are invited to join one of the most controversial conversations in Australian wine this year. \nWe don’t much speak of the subregions of Tasmania. This is because\, strictly speaking\, there aren’t any. According to the official Australian Geographical Indications\, Tasmania is just one region. However\, Tasmania has seven unofficial wine ‘zones\,’ each of which has their own distinctive terroir and unique wine character. \nThe big debate in Australia’s island state right now is whether to register its distinct zones as official subregions. Some makers are vocally campaigning for this\, while others are adamant that Tasmania should never be subdivided. \nThis masterclass is your opportunity to judge for yourself\, by tasting wines from the leading producers across Tasmania’s different zones. Multi-award-winning wine communicator\, Tasmanian born Tyson Stelzer has selected ten highlights from his favourite Tasmanian estates to guide you on a journey around the region’s flagship wine styles of sparkling and pinot noir. \n\n  \nWINE LINEUP\nSPARKLING\n\nBellebonne Vintage Rosé 2016 – Piper’s River\nFrogmore Creek Sparkling Cuvée 2016 – Coal River Valley\nPirie Vintage 2012 – Tamar Valley\nHouse of Arras Blanc de Blancs 2008 – Blend of Derwent Valley\, Freycinet\, Coal River Valley and Piper’s River\n\nPINOT NOIR\n\nDevil’s Corner Resolution Pinot Noir 2017 – East Coast\nBream Creek Estate Pinot Noir 2016 – South-East\nJosef Chromy Pinot Noir 2016 – Tamar Valley\nDalrymple Cottage Block Pinot Noir 2015 – Piper’s River\nDawson James Pinot Noir 2014 – Derwent Valley\nDomaine A Pinot Noir 2010 – Coal River Valley\n\n\n\n\nAbout Tyson\nTYSON STELZER is a multi-award winning wine writer\, television host and producer\, author of 16 wine books\, international keynote speaker and wine show chairman and judge. \nBorn in Hobart\, Tasmania\, Tyson is the host of the annual Effervescence Tasmania celebration\, the Sparkling Saffire and Saffire Pinot Noir Weekends\, the host and co-producer of the television series People of the Vines Tasmania and writes extensively on Tasmanian wine in his annual Australian Sparkling Report and Wine Business Magazine. \nAn accomplished presenter\, Tyson has 14 years experience presenting at international events in 12 countries. His dynamic and informal approach encourages interaction\, making wine enjoyable and unpretentious. He was named International Wine & Spirit Communicator of the Year and twice Australian Wine Communicator of the Year.
URL:https://mwminternational.com/events/workshop-2019-08/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events,SPIT
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190319T160000
DTEND;TZID=Asia/Hong_Kong:20190319T180000
DTSTAMP:20260513T150809
CREATED:20190306T064357Z
LAST-MODIFIED:20190306T075536Z
UID:10000132-1553011200-1553018400@mwminternational.com
SUMMARY:Workshop #7 - Ripe for Growth: Harnessing New Zealand's Trends for Multi-Channel Growth
DESCRIPTION:  \n \n Date\n19 March 2019 (Tuesday) \nTime\n16:00-18:00 (15:30 registration) \nVenue\nMWM Wine School\nUnit 1524\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here)\n\nSpeaker\nChris Yorke (New Zealand Winegrowers) \nPanellists\nDerek Li (JIA Group)\nBetsy Haynes (Northeast Wines & Spirits)\nTersina Shieh\nBen Cheung (Watson’s Wine) \nCapacity\n40 Pax *Limited seats.\nRegistration on first-come\, first-served basis \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\nNew Look at New Zealand \nIts old news that New Zealand is big in Hong Kong and here to stay. But do you need some new angles\, new selling points and new strategies to really boost your New Zealand portfolio? As one of the global wine industry’s most revered country “brands”\, New Zealand Winegrower’s Global Marketing Director Chris Yorke will be joined by an expert panel of Hong Kong insiders to discuss the latest wine trends emerging from New Zealand\, and\, most importantly\, how we can translate these to real sales across all major channels. Get the experts’ input and ideas on growing NZ sales in F&B from JIA Group’s Derek Li\, distribution from Northeast Wines & Spirits’ Betsy Haynes\, retail from Watson’s Ben Cheung\, and marketing from winemaker Tersina Shieh. This dynamic\, practical talk and taste session will get you and your sales teams poised for greater NZ sales success. \n\n\n \n\nAbout Chris\nChris Yorke is responsible for the global marketing of the New Zealand Wine brand in his role as the Global Marketing Director for New Zealand Winegrowers. \nHaving studied in Switzerland and UK and graduated in Business Administration\, German and French 1st Class Honours at Aston University\, UK\, Chris worked in international marketing roles in Europe before moving to New Zealand 16 years ago. Two years later he joined New Zealand Winegrowers as the Global Marketing Director\, based in Auckland. \nNew Zealand Winegrowers represents all 700 wineries and 850 grape growers in New Zealand and its key roles are advocacy\, research\, sustainability and marketing. \n\n\nSupported by
URL:https://mwminternational.com/events/workshop-2019-07/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events,SPIT
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20190110T150000
DTEND;TZID=Asia/Hong_Kong:20190110T170000
DTSTAMP:20260513T150809
CREATED:20181218T050553Z
LAST-MODIFIED:20181219T022838Z
UID:10000140-1547132400-1547139600@mwminternational.com
SUMMARY:Workshop #5 - Eastside Vs Westside: Mastering Napa Valley AVA's & Converting Wine IQ to Profit
DESCRIPTION: Date\n10 January 2018 (Thursday) \nTime\n15:00-17:00 (14:30 registration) \nVenue\nMWM Wine School\nUnit 1524\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here)\n\nSpeaker\nDarius Allyn MS\nDebra Meiburg MW\nWinemakers from Napa Valley \nCapacity\n40 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \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\nKnowing Napa is Not Enough\nNapa Valley is one of the world’s most revered wine regions\, leading the way in sustainability\, innovation and world-class marketing – and\, of course\, premium wines! But\, as with Bordeaux’s left and right bank\, the Valley’s east and west sides offer incredible diversity to consumers\, and a myriad of contrasting styles and flavour profiles. With Hong Kong’s consumers and F&B professionals increasingly New World savvy\, just knowing “Napa Valley” is no longer enough! \nThe region boasts 16 AVA’s each with distinctive terroir and characteristic wines. Learn\, taste\, compare and really get to know the key AVA’s to help your sales\, marketing and trade development. \nWith two Masters in the room – Master of Wine Debra Meiburg & Master Sommelier Darius Allyn\, plus 11 vintners – both winemakers and sales representatives (showcasing 11 wines)\, we’ll get a 360-degree view on Napa – from soil to sale. \nTasting List\n\n2017 Materra Chardonnay\n2017 Rombauer Carneros Chardonnay\n2014 Hoopes Genny’s Vineyard Chardonnay\n2010 Stony Hill Chardonnay\n2015 Pahlmeyer Proprietary Red\n2014 Pine Ridge Stags Leap District Cabernet Sauvignon\n2014 St. Supery Dollarhide Estate Vineyard Cabernet Sauvignon\n2014 E.J. Church Cabernet Sauvignon Reserve\n2014 Keenan Cabernet Sauvignon Reserve\, Spring Mountain\n2013 Calla Lily Ultimate Red Cabernet Sauvignon\n2013 Heitz Martha’s Vineyard Cabernet Sauvignon\n\nAbout Darius\nSeattle native Darius Allyn became the 60th American to pass the Master Sommelier examination in 2005\, after obtaining his Advanced Oenology Diploma from leading winemaking school UC Davis in 2004. With over 30 years hospitality experience\, Allyn has created and led award-winning wine programmes around the world including two Wine Spectator Grand Award recipients Aureole Las Vegas and Rockpool Bar & Grill Sydney Australia. \nA firm believer in industry wine education\, Allyn was Adjunct Professor in University of Nevada Las Vegas for 6 years. Over the past decade\, Allyn frequently travelled to Asia to lead courses for Court of Master Sommeliers whilst continuing to be active as Examiner for Master Sommelier level candidates. Allyn possesses extensive judging and speaking experience\, having participated in over 40 international wine conferences and competitions. He recently worked as the Wine Director for the prestigious Hong Kong Jockey Club and is currently the CEO of GenWine\, a multi-faceted wine logistical company serving Asian markets based in Hong Kong. \n\n  \nAbout Debra\nA Hong Kong resident for nearly 30 years\, Master of Wine Debra Meiburg is an award-winning author\, journalist\, TV personality\, international speaker\, and is widely considered the global authority on the Asian wine market. She is founding director MWM Wine School\, by Debra Meiburg MW; Meiburg Wine Media\, Asia’s leading wine marketing and events agency; and the Cathay Pacific Hong Kong International Wine and Spirit Competition\, the world’s first truly pan-Asian wine competition. Her other key roles include wine consultant for Cathay Pacific Airways and Cathay Dragon\, and Chair of the Education Committee for the Institute of Masters of Wine. \n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-05/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events,SPIT
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20181030T093000
DTEND;TZID=Asia/Hong_Kong:20181030T120000
DTSTAMP:20260513T150809
CREATED:20181019T101525Z
LAST-MODIFIED:20181026T033633Z
UID:10000142-1540891800-1540900800@mwminternational.com
SUMMARY:Workshop #4 - Individuality of Terroir and Single Vineyards in Napa
DESCRIPTION: Date\n30 October 2018 (Tuesday) \nTime\n10am-12nn (9:30am registration) \nVenue\nMWM Wine School\nUnit 1524\, 15/F\, 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here)\n\nSpeaker\nMatt Dellar MW \nCapacity\n40 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \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\nWorkshop Content Preview\nTechnical learning \n\nKnow Napa wines: Bordeaux’s varietal framework vs Burgundy’s terroir concept?\nExamining the diversity of geology\, mesoclimate and topography in the terroir of 7 of Napa AVAs.\nWhat are the farming decisions in those vineyards\, and how much influence can the winemaker have? Issues when dealing with growers?\nTaste wines with specificity of flavour\, character\, style\, texture and structure that comes from Napa’s particular terroir.\n\n  \nMarket discussion \n\nHow to sell the virtues of site-specific identity?\nChicken & egg situation: how to brand a new single vineyard if not buying grapes from famous vineyards? Is it easy?\nHow to identify\, differentiate\, explain\, market and sell the uniqueness of wines from individual terroirs\nThe market value of Napa’s terroir and single vineyard: what is the impact on the cost and price?\n\nTasting List\n\n2014 TOR Grenache Palisades Vineyard Napa Valley\n2014 TOR Syrah La Herradura Vineyard Napa Valley\n2015 TOR Petite Sirah Palisades Vineyard Old Vines Napa Valley\n2015 Cobblestone Vineyards Reserve Cabernet Sauvignon Atlas Peak AVA\n2015 Stag’s Leap Wine Cellars Fay Cabernet Sauvignon Napa Valley\n2015 TOR Tierra Roja Vineyard Oakville Napa Valley Cabernet Sauvignon\n2015 TOR Oakville Hillside Napa Valley Cabernet Sauvignon\n2015 TOR Herb Lamb Vineyard Napa Valley Cabernet Sauvignon\n\nAbout Matt\nMatt became Master of Wine in 2016\, and is currently the Chief Operating Officer for TOR Wines Napa Valley. Previously Matt was Chief Wine Officer for Wine Access\, and prior to that he was at Constellation Brands for five years\, most recently as Director of Fine Wine Development for Constellation Brands\, developing the sales strategy for Robert Mondavi Winery\, The Prisoner Wine Company\, Mount Veeder Winery and Ruffino Estates. \nHe judges international wine competitions such as Decanter World Wine Awards\, TEXSOM International Wine Competition and the Sydney International Top 100 Wine Awards. He is an Instructor on the faculty of the Napa Valley Wine Academy\, an expert panelist at several international wine events and writes for various wine publications. \n  \n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-04/
LOCATION:MWM Wine School\, 9th Floor\, Aberdeen Industrial Building\, 236 Aberdeen Main Road\, Aberdeen\, Hong Kong
CATEGORIES:Industry Events,SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/10/2018.10.30-Workshop-04-website-banner-01.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180914T143000
DTEND;TZID=Asia/Hong_Kong:20180914T163000
DTSTAMP:20260513T150809
CREATED:20180912T100615Z
LAST-MODIFIED:20180913T080917Z
UID:10000010-1536935400-1536942600@mwminternational.com
SUMMARY:Workshop #3 - The Pursuit of Alcohol Balance in Californian 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\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\nAbout Jim\nJim Clendenen is a winemaker and the owner of Au Bon Climat\, a winery based in Santa Maria\, California. \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\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. \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. \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\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\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-03/
LOCATION:Africa Coffee & Tea Cafe\, Unit 1504\, 15/F 41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/09/2018.09.14-Workshop-03-website-banner-01-1.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=Asia/Hong_Kong:20180830T103000
DTEND;TZID=Asia/Hong_Kong:20180830T123000
DTSTAMP:20260513T150809
CREATED:20180827T101615Z
LAST-MODIFIED:20180828T151916Z
UID:10000009-1535625000-1535632200@mwminternational.com
SUMMARY:Workshop #2 - Sake Sensation: The Rise of Rice
DESCRIPTION: Date\n30 August 2018 (Thursday) \nTime\n10:30am-12:30pm (10am registration) \nVenue\n \nMWM Wine School \nUnit 1524\, 15/F\n41 Heung Yip Road\, Wong Chuk Hang\, Hong Kong\nMTR Exit B\, 5-min Walk\n(See Google Map here) \nSpeakers \n \nYasutaka Daimon 大門康剛\nBrewmaster and Owner\nDaimon Brewery 大門酒造 \n\nMarcus Consolini\nCEO\nDaimon Brewery 大門酒造 \nModerator\nDebra Meiburg MW \nCapacity\n30 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \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\nTasting List \n\n\n\nDaimon 35 Junmai Daiginjo (大門 35 純米大吟醸)\nDaimon 45 Junmai Daiginjo (大門 45 純米大吟醸)\nDaimon 55 Junmai Daiginjo (大門 55 純米大吟醸)\nRikyubai Shizuka Junmai Ginjo (大門酒造「利休梅」静香純米吟醸)\nRikyubai Iwafune Honjozo (大門酒造「利休梅」磐船特別本醸造)\nRikyubai Sei Zan Ryoku Sui Tokubetsu Junmai (大門酒造「利休梅」青山緑水特別純米) \n\n\nWorkshop Content Preview\n\nA technical discussion on production\, quality and styles\, by Yasutaka Daimon\, Master of Sake and Owner of Daimon Brewery\nA current market update and conversation on issues\, potential and strategies for success\, led byMarcus Consolini\, CEO Daimon – an Asia market specialist\nTaste a spectrum of six Sake to evaluate quality and understand the different styles\n\nTechnical knowledge \n\nUnderstanding the basic components – Sake rice\, yeast\, water\, and koji\nDifferent styles of Sake and the process of Sake brewing\nTechniques to evaluate and understand the quality of Sake\nHow to serve\, ordering and storage of Sake\n\nMarket Discussion \n\nHow to select and source Sake\, as well as tips for sales and replenishment of this perishable product\nAs Sake is perishable\, tips for sales and replenishment\nDiscussion on the Hong Kong market imports of Sake – historic and current market situation\, including challenges\, barriers to success\, and potential improvements.\nImport trends (local sourcing or direct import?) and key distributors (eg. supermarket\, gourmet store\, spirits retailers)\nPeak consumption “season” and target consumers.\n\n  \nAbout Daimon-san\nYasutaka Daimon was born the first son of the Daimon Family in 1948 – 70 Years ago. A family with 200 years of Sake brewing experience\, Yasutaka grew up in the 250 year old home adjacent to the brewery and was raised in the Sake business until his university years introduced a wonder lust that led to a trip around the world. 7 Years in Paris\, Stockholm\, Hamburg and off to India as a wondering monk. Upon his return Yasutaka embarked on the path of Sake. \nWithin 6 years at the brewery he became a Senior Manager and launched a distribution company alongside the brewery. By 1990 Yasutaka was travelling overseas to promote the Sake industry and founded the Sake Export Association as well as participated in the JETRO promotion of Japan Craft Products. Later Yasutaka supported the launch of John Gauntner’s first ever Sake Sommelier course at Daimon Brewery. \nIn the year 2000\, Yasutaka’s passion for his product took over and he added the role of Toji\, or Brewmaster\, to his day to day operations. He continues to oversee all production of the breweries Sake although the brewery has promoted a long time apprentice into the role of Toji as well. \n\nAbout Marcus\nBorn in New York City to an Italian immigrant family\, Marcus has been in the Food and Beverage Industry since birth. With photos of him making Grappa at the age of three\, Grandparents who ran bakeries and butcher shops and parents that managed a food stall at the famous Woodstock Music Festival – Marcus started washing dishes at the age of eleven and was managing restaurants by twenty. \nA decision to go into Finance changed his course in the food industry from manager to investor. His career started in Accounting with Deloitte & Touche\, Financial Consulting with American Express on Wall Street\, and for the last fifteen years in Investment Banking managing trading teams across Asia for firms like Macquiare and JPMorgan. On the side\, a dedicated business builder\, he has been investing and managing craft oriented businesses and renovating historical properties across Asia for over 20 years. \nMost recently he has joined the ranks of the Daimon Brewery as the CEO to manage the transition of this craft sake producer into the upper echelons of the Alcohol industry. A founding member of the Hong Kong Beer Brewers Association he has followed a passion of Sake into the production and global distribution side of the business. \n\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-02/
LOCATION:Vinoteca Lab\, Basement Level 2 \, School of Hotel and Tourism Management PolyU (at Hotel ICON)\, 17 Science Museum Road\, Tsimshatsui East\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/08/2018.08.30-Workshop-02-website-banner-01.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
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DTSTART;TZID=Asia/Hong_Kong:20180823T150000
DTEND;TZID=Asia/Hong_Kong:20180823T170000
DTSTAMP:20260513T150809
CREATED:20180814T112342Z
LAST-MODIFIED:20180821T172502Z
UID:10000008-1535036400-1535043600@mwminternational.com
SUMMARY:Workshop #1 - A-Game: Attitude\, Altitude & Grapes of Argentina
DESCRIPTION: Date\n23 August 2018 (Thursday) \nTime\n3pm-5pm (2:30pm registration) \nVenue\nVinoteca Lab\nBasement Level 2 \, School of Hotel and Tourism Management PolyU (next to Hotel ICON)\,\n17 Science Museum Road\, Tsimshatsui East\, Hong Kong\n(See Google Map here)\n\nSpeaker \n \nDaniel Pi\nChief Winemaker\, Trapiche \nCapacity\n40 Pax *Limited seats.\nRegistration on first-come\, first-served basis \nRecommended for\nSales representatives\, brand managers\, buyers\, and media \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\nWorkshop Content Preview\nTechnical learning \n\nThe ultimate expression of Argentina’s grapes: from Chardonnay to Torrontes\, Cabernet to Malbec.\nExamining microclimates at different altitudes: mountains ranges\, valley and plains.\nTasting terrior diversity: comparing Alta\, Pedernal Valley\, Mendoza and Buenos Aires\nA snapshot of Argentinean wine history: first plantings and and old vines\n\nMarket discussion \n\nWho determines style and taste? Consumer vs winemaker!\nAre Argentinean winemakers focusing on too much or too little on malbec?\nWhat are Argentina’s key export countries? What are the emerging markets?\nWhat is the current climate for organic and sustainable viticulture in Argentina?\n\nAbout Daniel\nChief Winemaker of Trapiche\, Daniel Pi has worked for Peñaflor Group since 1992. He is one of Argentina’s most capable and knowledgeable winemakers\, renowned domestically and internationally for his outstanding\, diverse career. \nDuring his career\, he has worked in public and private institutions\, and working for national and foreign wineries. Working with agricultural engineers and winemakers from New and Old world wine-producing countries\, Daniel is well-acquainted with traditional and innovative practices. He’s carried out valuable winemaking projects abroad\, especially in the US. \nDaniel was Head Professor at Don Bosco Oenological University of Mendoza\, giving conferences and symposiums worldwide. He is the founder of the Sociedad de Profesionales del Vino (SAPV) and Revista Enología (Oenology Magazine)\, among other achievements. Since 2009\, he’s been Judge and permanent member of the tasting panel for the Argentina Wine Awards. \nIn 2017 Daniel was recognized as The Argentinean Winemaker of the Year by Tim Atkin\, Master of Wine. \n  \nTasting List \n\n\n\n\nEl Esteco\, Old Vines Torrontés 1945 (100% Torrontés)\, Salta\, 2017\nEl Esteco\, Fincas Notables Cabernet Sauvignon (100% Cabernet Sauvignon)\, Salta\, 2016\nFinca Las Moras\, Gran Syrah (100% Syrah)\, Pedernal Valley\, 2015\nFinca Las Moras\, Mora Negra (70% Malbec\, 30% Bonarda)\, Pedernal Valley\, 2014\nMascota Vineyards\, Unanime (100% Chardonnay)\, 2015\nNavarro Correas\, Structura (60% Malbec\, 30% Cabernet Sauvignon\, 7% Cabernet Franc\, 3% Merlot)\, Mendoza\, 2015\nTrapiche\, Terroir Series Finca Coletto Malbec\, (100% Malbec)\, Mendoza\, 2014\nTrapiche\, Costa & Pampa Chardonnay (100% Chardonnay)\, Buenos Aires\, 2017\n\n\nWorkshop supported by
URL:https://mwminternational.com/events/workshop-2019-01/
LOCATION:Vinoteca Lab\, Basement Level 2 \, School of Hotel and Tourism Management PolyU (at Hotel ICON)\, 17 Science Museum Road\, Tsimshatsui East\, Hong Kong
CATEGORIES:SPIT
ATTACH;FMTTYPE=image/png:https://mwminternational.com/wp-content/uploads/2018/08/2018.08.12-Workshop-01-website-banner-01.png
ORGANIZER;CN="WineSPIT Association":MAILTO:info@winespit.org
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