In the second half of October I traveled Hong Kong, Manila, Singapore, and Japan giving seminars and some wine dinners along the way. It was my first visit to each of the island nations and I had a lot of fun meeting people along the way and tasting local foods. Following is the collection of photos I shared to Instagram while traveling.
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A History of California in 8 Wines: A New Look at Chardonnay, Hong Kong – my enormous gratitude to the incredible job the team here in Hong Kong did at putting together a California wine event and hosting me for the seminar. It was an honor to speak to Hong Kong’s wine trade and media, to present such an incredible line up of wines, and to learn more about the interests and enthusiasms of the people here. It was so much fun to speak with attendees after. My deep thanks to Stony Hill, Hanzell, Ramey, Clendenen Family, DuMOL, Matthiasson, Sandhi, Ceritas for letting me take your wine across the Pacific to tell this story. It was an incredible set of wines to taste side-by-side and a unique opportunity to share them with the people here in Hong Kong. Thank you. Wines: Stony Hill 2011, Hanzell 2014, Ramey 2016 Hyde, Clendenen Family 2015 Le Bon Climat, DuMOL 2016 Estate, Matthiasson 2014 Michael Mara, Sandhi 2015 Sanford & Benedict, Ceritas 2017 Charles Heintz. #californiawine #hongkong #wine @california.wines @calhkwine @stonyhillvineyard @hanzellfarm @rameywinecellars @jimclendenen @dumolwinery @matthiasson_wine @sandhiwines @rajatparr @sashimoorman @jraytek
A post shared by Elaine Chukan Brown (@hawk_wakawaka) on Oct 18, 2019 at 2:16pm PDT
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So kind. Thank you! It was lovely to meet you and so nice to speak with so many attendees afterwards. Thank you for having me in beautiful Hong Kong! 💕 #repost: @kalai804… A History of California in 8 Wines: A new look at Chardonnay 🇺🇸 What a privilege to attend such an informative masterclass. Elaine Chukan Brown speaks with poise, in-depth knowledge, focus, and humor, taking us on a journey of California’s wine industry from the early pioneers of post-Prohibition, to adapting Burgundian winemaking techniques, to understanding its unique terroir and different micro-climates. The 8 wines presented were so different, and the one that really made an impression on me was the Sandhi Sanford & Benedict 2015. The reductive nose, sharp acidity, salinity, and “minerality” definitely does not fit the typical California Chardonnay profile. And it’s refreshing to know that winemakers are doing what they feel are right, instead of following the same formula that’s worked in the market for years. Thank you to all the wineries that gave their wines for us to taste. 🙇🏻♀️👍🏼👍🏼 #winelover🍷 #californiawines #californiawine #wineeducator #winegeek @hawk_wakawaka @calhkwine @california.wines @sandhiwines @rajatparr @sashimoorman
A post shared by Elaine Chukan Brown (@hawk_wakawaka) on Oct 18, 2019 at 10:51pm PDT
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Four Seasons Hot Pot, Hong Kong – fantastic food, local tradition. Hot pot three ways, with one pot split in two sections (here in the pot in the front of the photo, so impressed by that). Each section or pot has its own broth type but then you also order the kinds of ingredients you want to cook in those broths – specific vegetables or roots, meat types, tofu, and mushrooms – and you cook them yourself on your cook-table to eat not as soup exactly but as cooked meats, vegetables, roots, or mushrooms flavored by the broths you’ve chosen but then flavored even more by your own personally made dipping sauce. The food cooked in hot pot is cooked in broth, then served to your individual plate and once you receive it, you choose how to eat it. You can have it as is from hot pot or, more likely, dipped into your own individual concoction of soy sauce flavored with garlic, green onion, sesame, peanut, hot chile as you like. When you go out for hot pot and order you are first handed the ingredients and utensils to make your own dipping sauce. Then later you are given your hot pot with broth and ingredients to cook. Every personal dipping sauce is unique. Enormous thanks for including me in hot pot (and not making me cook any of it). The food was delicious, and you were right. My dipping sauce just kept getting better as the meal went on. #hongkong
A post shared by Elaine Chukan Brown (@hawk_wakawaka) on Oct 19, 2019 at 6:08am PDT
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