Wednesday, September 4, 2019

AIWC - Asia International Wine Competition

AIWC - Asia International Wine Competition

AIWC - Asia International Wine Competition - Logo

Last Sunday, I had the opportunity to participate, as one of the Wine Judges, in the AIWC 2019 (Asia International Wine Competition), held in Hong Kong. 

I had the chance to participate back in 2017 and 2018, and once again, Adam Levy (the creator of AIWC) and Beth Dorrough (Adam's "right arm" and co-organiser of the AIWC) kindly invited me to participate in the event this year too.

Royce Cellar in Tsim Sha Tsui (Kowloon) Hong Kong
©LeDomduVin2019 (storefront)

The event was held at Royce Cellar in Tsim Sha Tsui (Kowloon), in Hong Kong. A modern wine boutique store and wine bar, where customers can browse a very eclectic selection from the Old World and the New, including some of the most prestigious Chateaux from Bordeaux as well as some of the iconic Domaines and Producers of Burgundy, Rhone and Champagne, mingling with some of the top wineries of Australia, New Zealand, USA and beyond.

Royce Cellar in Tsim Sha Tsui (Kowloon) Hong Kong
©LeDomduVin2019 (inside)

From what I could see on their shelves and wine fridges, they can accommodate any customer's needs, offering a wide range of wines (white, red, rosé, sparkling, sweet, fortified) and even some spirits, as well as Saké, at both ends of the price spectrum and in various formats too.

Royce Cellar in Tsim Sha Tsui (Kowloon) Hong Kong
©LeDomduVin2019 (shelves)

The old Sommelier and ex-wine-boutique-store manager in me were very pleased to see such an enticing display of great wines in such a modern, yet comfortable, bright and inviting environment. The bar at the back end of the store and the private salon at the basement floor create a cosy atmosphere, which further enhances the visual experience.      

Royce Cellar in Tsim Sha Tsui (Kowloon) Hong Kong
©LeDomduVin2019 (the bar)

Although the competition started at 10am, I arrived about half an hour early, as I like to do, (in case they needed help and could make myself useful), only to discover that the store was already full of people. And that's when I realized that not only wines but also beers and spirits will be tasted that day. Amongst the people were the store's staffs of course, but also some helping-hands to assist and aid the AIWC team with the preparation of the bottles and glasses for the tastings, and of course, the judges, all veteran specialists in their own field (wine, beer and spirits), from different horizons and backgrounds.

A welcoming copious breakfast of Viennoiseries and mini-sandwiches, as well as coffee and tea, had been set up for those of us who might want to have a bite and something to drink prior getting started with the competition's tastings. And, although, I need to admit that, usually, I prefer not to eat or drink prior to a tasting as it normally decreases the sensitivity of my tastebuds, (tastebuds being fully functional and more sensitive in the morning, usually around 10-11am, especially when starving due to lack of food or liquid for a few hours), I could not resist the temptation to discreetly devour some of these goodies... too appetizing!!!

AIWC's Adam Levy giving the wine judges
a quick briefing prior to starting the tasting
Royce Cellar basement room ©LeDomduVin 2019

Once sated, Adam and Beth invited us to go to the room at the basement (where the wines will be tasted, while beers and spirits will be tasted upstairs within the store and at the bar on the ground floor), to have a quick briefing on the process and the rules of the competition, prior to starting the tasting.     

The AIWC is a truly interesting and eyes-opening wine competition where wines are basically tasted blind and judged based on their Quality-Price-Ratio (or QPR as commonly referred to in the wine trade). QPR is basically a conceptual measure of the perceived value of a wine, in this particular case, the judge's opinion of the wine's quality weighed against its price.

So basically, you have to put yourself in the shoes of a wine buyer, (i.e. one of your customers or clients or even yourself), and with your wine tasting skills and experience as well as your knowledge of the market and its eventual changing trends, decide whether the wine is good or not based on its quality-price-ratio and, at the end of the day, your willingness to buy it. 

In short, is the wine worth the price you will pay for it? And will you buy it?

The answer often falls into 4 main categories:

  • Good (or occasionally geat) value for money, I'll definitely buy this wine at this price... 
  • Hum... Not bad, I could definitely see myself sipping on that wine occasionally at this price...
  • Hem... This wine is ok (occasionally good), but not at this price... no thanks... 
  • Yuck... This wine is outrageous... Next!

The QPR Dilemma - Quality-Price-Ratio
by ©LeDomduVin 2019

To prevent from any biased answers, the wines are tasted by a minimum of 2 judges and brought in front of the judges by flights of 3-10 glasses of wine of the same grape variety (i.e. all Pinot Noir in the same flight), some from the same origin, but not always, usually coming from different regions or even countries (i.e. Pinot Noir from New Zealand and Oregon in the same flight), and not from the same vintage either. Yet, it also happens that some wines in the same flight may not be from the same grape variety either...

So, how can you judge them, will you say?

Well, the answer to that question is quite simple:

Each wine must be tasted for what it is and worth what you're willing to pay for it!!!

QPR = Quality vs Price by ©LeDomduvin 2019

Let me clarify by giving you the AIWC rules (*) as explained by Adam (you can also check the AIWC website here for more details on the rules)

  • AIWC (Asia International Wine Competition) medals are awarded on a merit basis by a majority vote. 
  • The judges are instructed to grant no awards or medals when, in their opinion, the wines are not ones they would import, distribute, buy or sell in their businesses based on product and price category. 
  • Judges are asked to evaluate the wines in silence until all panel members have finished their evaluation and then open a discussion to reach a consensus. 
  • Judge votes are recorded by an AIWC staff moderator. If there is a significant difference among the judges’ votes, panellists are encouraged to reach a consensus and, if needed, seek counsel from the Head Judge Adam Levy. 
  • Award levels are Double Gold, Gold, Silver, and Bronze. 
  • Double Gold: Phenomenal Product (Must be a unanimous decision by panellists) 
  • Gold: Buyers “Love” It 
  • Silver: Buyers “Like” It 
  • Bronze: Buyers would purchase it 
  • Double Gold award winners will be re-tasted by all panellists to establish which brands may be eligible to receive a ‘Best of Category’ endorsement in its pricing category

I think now you have a better understanding and a clearer idea of how this competition is conducted. 😊

So, now, let get on with the tasting, shall we?

Leigh-Ann Luckett, Director of Operations
at Madison Fine Wine Auction (MFWA) ©LeDomduVin 2019

After the quick briefing, they divided us into two panels of judges. Seating at one of the judge's tables, I was joined by my "partner-in-crime" for that day, Leigh-Ann Luckett, Director of Operations at Madison Fine Wine Auction (MFWA). Leigh-Ann also participated as a wine judge at the AIWC previously, so we were acquainted already and somewhat knew each other personality and palate, which immediately set a relaxed atmosphere for both of us. Understandably, it is easier to taste and reach a consensus with someone you know, appreciate and feel comfortable with, than with someone you don't. We were the panel number 2.

While we were catching up on things since we last met, I glanced at the table set up with the usual suspects, the unavoidable tasting tools: a spittoon, a bottle of water, an empty glass for the water and a stack of tasting sheets on which the judges will be writing their notes and comments and eventual awards.

As this is a blind tasting, the tasting sheets bare nothing but a few numbers (Wine number, Wine ID and Wine Price), with only an indication on the type of wine mentioning the grape variety that will be tasted per flight (see below an example of AIWC tasting sheet **).

The first flight arrived on the table, the competition could start. Like in any wine tastings, the judges taste the wines, write their comments and establish, on their own, first, if the wine is worth an award or not. Leigh-Ann and I have rather similar palates and thus similar thoughts and tasting sensations, which eased the process to reach a consensus on the QPR of the wines and eventually led us to give some awards. 

Immediately as the flight arrives on the table, an AIWC moderator confirms the details already stated on the tasting sheet (flight number, grape variety, region or country of origin), and, also,  if a wine is missing, as it happens that, although originally planned to be tasted, some wines might be faulty, corked or oxidized, and therefore have been removed right before the tasting (thus after the tasting sheets were printed).   

The AIWC moderator also provides the vintages of the wines about to be tasted. It allows the judges to have a better idea on how to approach the wine, to process to the sensory examination and evaluation, in order to assess it's quality-price-ratio (QPR).

For example, if the moderator says "the first two wines of the flight are both Australian Cabernet Sauvignon from 2016 vintage", then the wine judge's mindset will be focusing on these particular details as he/she tastes and assesses the wine, by, carefully and methodically, examining the sensory qualities (visual aspect, aromas, texture and flavors). And if the moderator also provides the region of origin (i.e. Margaret river), then it is an extra bonus clue for the judges, who will further refine the focus of their mindset to taste, examine and evaluate the wine.

Sensory Examination & Evaluation of Wine
Graphic by ©LeDomduVin 2019

In most case scenarios, the mindset of a wine taster proceeding to the sensory examination and evaluation of wine during a tasting (a person's internal way of thinking and his/her primary opinions while tasting in silence first, prior to expressing his/her comments to others) works in the order indicated in the graphic above (clockwise):

If we take the example above, a 2016 vintage, Cabernet Sauvignon from Margaret River, Australia, then here is how and what the wine taster is thinking going through these 4 main steps, prior to finalize his/her sensory examination and evaluation of the wine.

1. Origin
  • Country: Australia - The wine taster is thinking: New World - Ripe Fruit - Bold Taste
  • Region: Margaret River - Western Australia - Thinking: Renown for its fine Cabernet Sauvignons - Classic
  • Climate: Warm, temperate, and although referenced as a Mediterranean climate, it is, in fact, more Bordeaux-like - Thinking: cooler climate than Southern Australia, therefore more freshness and elegance than Barossa (for example)
2. Wine Type / Grape Variety
  • Cabernet Sauvignon - grown in Margaret River - usual characteristics: red wine, medium to full-bodied, rich in flavors and quite complex, with a good tannic structure and good acidity too, yet more rounded and lighter on its feet (less heavy) than it's Barossa counterparts (for example) (Leeuwin Estate Cab is my personal reference and preference) 
3. Vintage

  • 2016.... in Margaret River for Cabernet Sauvignon... Well, hem... I'm a bit stuck here... help?!? And that's generally the main problem of most wine tasters during wine tastings, as, you may have very good overall knowledge about the region of origin, the climate, the terroir, type of wine and the grape variety, but you may lack the info about the vintage, more especially if you only have notions and never really read anything about it. Meaning that, personally, ask me about Bordeaux or Burgundy, and I will tell you everything I know about the vintage's specifics and variations of and within these two regions; yet, ask me about Margaret River vintages and, like in a cartoon during an awkward moment, you'll probably will hear the sound of an eagle flying in the sky (a red-tailed hawk actually, watch the reason why here 😉😁).    
  • So, I just read a few articles about the 2016 vintage in Margaret River, and, unfortunately, it was a difficult one (and it does not mean that all Margaret River wines in that specific vintage are bad by the way, some are surprisingly good...) Read what James Halliday says about it here (and in case you do not know who James Halliday is, do me a favor and get yourself educated here)  

4. Taste

So, with a mindset on the country, region and grape variety, and no clue about the quality of the vintage, the time has come to taste the wines. The judges of the panel have two ways to do it,

  • either by tasting and comment on the wines, one by one, tasting the first wine (in silence), writing their comments on the tasting sheet first, then consult the other judges of the panel for their comments, evaluate the QPR (i.e. Is it worth it at that price?) and reach a consensus to attribute an award or not, then do the same for the 2nd wine, and so on 
  • or, by tasting all of the wines of the flight and write their comments on the tasting sheet first, then talk about all the wines at once, and evaluate their QPR by comparing them (i.e. This wine is a much better buy at this price than the other one and deserves bronze? silver? gold? or double gold?), then reach a consensus to attribute an award or not
Leigh-Ann and I chose the first way, as it is somewhat easier to taste each wine individually and taste them for what they are, rather than comparing them as, in my opinion, it could influence your judgement on the quality of the wine and you may lower your rating or downgrade the award or not give any award based on these differences, which in my opinion isn't fair. Don't get me wrong, we eventually end up also comparing them a little at the end, of course, no choice, but I truly believe that we are less influenced when the wines are tasted individually.       

Meaning that, for example, if you taste an average Pinot Noir at $20 and compare it to a very good Pinot Noir at $35, you might be tempted to give no award for the one at $20 and a silver or gold to the one at $35. While, if you taste them individually, you might consider that the one at $20 is not that average within this kind of price range, and although the one at $35 is very good, it is kind of expensive and at the end of the day not necessarily worth paying $35 (it is all debatable, but this is just an example, after I let you judge the way you think is better 😊).

Basically, what I'm trying to say is that, in this type of competition where wines are tasted blind, it is better (in my opinion) to taste them individually to determine their QPR and evaluate what they really worth, rather than comparing them.   

Not sure if we were too strict, but Leigh-Ann and I did not give many awards, needless to say not much gold, and only one double gold. But that said, you are at our level of wine buying experience

Once done with these 4 steps, the judges can now discuss with each other and exchange their opinions on the quality of the wine and together assess the QPR of the wine based on its price. As, as the graph above clearly suggests it, no matter how good the wine is or how much you like it, or not, everything revolves around the price! As, in the end, what really matters is the price and your willingness to paying that price or not!

And the conclusion ends up being (most of the time): "I like the wine, but not at that price... too expensive, and better wines are available in this price range or lower... I rather buy something else!" 

💢 Work in progress, to be continued and finished soon💢

(*) Rules fully or partly taken from the briefing as well as from the AIWC website here

(**) This AIWC tasting sheet example was created for the purpose of this post only and all original design of AIWC tasting sheets copyrights belong to AIWC (this is just a gimmick of the tasting sheet we had during the tasting used as a visual to complete the paragraph above the picture. 

More about AIWC - Asia international Wine Competition at

More about Royce Cellar at

AIWC, Asia International Wine Competition, Tasting Events, Wine Competition, Wine Tasting, Wine Education, Wine Knowledge, Illustrations, #lesillustrationsadom, #ledomduvin, ©LeDomduVin, Wine Store, Wine Experience, Wine Judge

Wednesday, August 21, 2019

Clash of Cultures: The service's differences between Western and Chinese restaurants

Clash of Cultures:

The service's differences
between Western and Chinese restaurants
(and some personal experiences...)

Sino-Western Clash of Cultures by ©LeDomduVin 2019

Recently, I went to an upscale Chinese restaurant with my kids and the food was great, tasty and flavorful, but I must admit that the service was weird and unusual and left me intrigued...

Thinking of it, I'm not sure if it is a question of culture or a lack of knowledge?

I mean, is the service in a high-standing Chinese restaurant always like that? or is it a question that the staff (of this particular restaurant) does not have the "Savoir-faire" (the "know-how") or did not necessarily receive the proper training?

Or, is it my background as a seasoned Chef Sommelier and Restaurant Manager in upscale French and western restaurants that influenced me to mainly notice the flaws in the service provided to us during our dinner that night? (*)

I'm not sure and I can't decide. I guess it is probably a bit of both. You'll tell me after reading how was our dinner experience last night, to which I included some blunt opinions and personal experiences relating to this Sino-Western Clash of Cultures. I let you judge. (**)

Meanwhile at the restaurant...

We arrived at the restaurant on time and were greeted with open arms, which I appreciated, being a "white guy" (a "gweilo" as we say in Hong Kong, a Cantonese slang designating westerners) going into an upscale Chinese (Cantonese) restaurant, as sometimes we don't get any greeting at all (culture or education?).

That said, I had no greeting whatsoever in plenty of western restaurants too. So, I guess it just depends on the personality and mood of the first person you see on your way in (receptionists are not always the most agreeable persons among the restaurant staff, while they normally supposed to be, it is usually a dry, frowning, unsmiling face welcoming you in some places...). 

My children probably helped with the joyful greeting we received, by making an impression, being mixed kids with Afro-curly hair and tanned skin (their mum is Afro-American), which always seem to generate a smile on the face of most Hongkongese and more especially Chinese people we meet... also generating an uncontrollable need for them to touch their hair (it was a bit offensive for my kids when we first arrived in HK, as they are not used to be touched by strangers, but we have been living in HK for 8 years, so now, they don't mind it so much anymore... here again just a question of culture and curiosity).

The receptionist invited us to follow her to the restaurant main dining room where a waitress joined us and showed us our table (so far, so good).

We sat down, they put the towels on our laps, brought us some warm/humid towel on the side to be used to wipe our hands (the usages here in HK and China allow you to also wipe your face with it too if you want to). Poured us some warm water in our cups and asked us if we wanted also some tea or any other drinks, while another waitress gave us the menu (so far, so good).

Then things started to get a bit more complicated...

The person assigned to take our order started to make some suggestions from the "à la carte" menu, pretty much immediately after we were given the menus (***). A practice I'm not acquainted with, as usually the Maitre D' or the waiter/waitress gives you a breather to take, at least, a minute or two to look at the menu, prior giving suggestions. She was insisting on this and that, while I was telling her that I would like to have a look by myself first, then decide whether I will take her suggestions or something else in a moment. I was also asking her if she had a set menu, as it probably would be better for my kids and give them the opportunity to sample more things.

But, she ignored my requests and continued on her promotion of the "à la carte" dishes, without really letting me have a look first (nothing more annoying than an insisting and over-enthusiast upselling waiter/waitress while you haven't had the chance to look at the menu yet). A little annoyed and overwhelmed by the situation, (and as I didn't want to lose my cool in front of my kids), I said no to a few of her suggestions at first, trying to guide her into something more of our liking, then abdicated to a few of her suggestions, saying that we will order more food later if needed, while thinking that I would have prefered to take the set menu rather than "à la carte".

So, let's stop there for a minute to reflect on what just happened. This situation could have happened in a western restaurant too. I do not believe that it is necessarily a Hong Kongese or Chinese thing. But, there again, thinking of it, most Hong Kongese and/or Chinese I know have for habits to seat down and usually order pretty quickly (and HK restaurant's staff knows that). On the contrary, we, westerners, unless in a rush, usually prefer taking our time to look at the menu, order some drinks while deciding what to eat and appreciate the beginning of a dinner with colleagues, friends or family, which will surely last for a few long hours eating, drinking and conversing on various topics, redoing the world all over again ("refaire le monde" as we say in French) until satisfied.

Well, let's face it, we were not in a western restaurant, and I didn't want to make a big fuss about it, as all I wanted was to spend quality time with my kids, and I just took for granted that it was maybe this particular restaurant's way to take food orders... or maybe she is just zealous by nature (still a bit annoying and upselling in my opinion, but why not, after all - although in a less annoying and pushy way than that - I have been there myself, countless times, during my years in the restaurant business).

She had left only a couple of minutes ago, when I realized, looking at the menus more attentively this time, that they had a set menu she (probably) purposedly ignored or avoid to show me. Looking at it, I thought to myself that maybe it was not too late to change my mind and order the set menu as I wanted to, rather than going for her suggestions. The set menu offered more choices and thus more food to experience.

I raised my hand, a waitress came but she didn't speak English (and I do not speak either Cantonese or Mandarin, even after 8 years in HK, needless to say, that I've tried, but I'm useless at both, my pronunciations and tones being totally awkward and thus incomprehensible to the natives...). 

She called someone else. A waiter dressed all-in-black came (the Maitre D', I'm assuming). I asked him if it was still possible to change for the set menu instead. He went to check, then came back with a negative and surprising answer: "Sorry Sir, the food has already been prepared and its already on its way" (but we just placed the order a few minutes ago.... ?!?).

To my surprise (and dismay at the same time), although just ordered minutes ago, the first dish arrived in front of us. Not only they take your order rapidly, but they serve the food as fast. There again, nothing to do with western restaurants where one has to wait (or even languish sometimes) for his/her first dish to arrive on the table, carefully crafted by meticulous chefs, to whom we (customers) must abide by their rules and whatever time they think is needed to be satisfied by their "chef-d'oeuvre" (masterpiece), while eating the bread and butter at our disposal to prevent fainting with hunger.

No choice anymore, the kids and I had to dig in and discover the first one of the upsold dishes we didn't really choose ourselves. It was a transparent, gelatinous soup with white stuff floating in it, including two heads of baby green asparagus and an unknown brown "aliment" to add a dash of colour on top.

Yet, prior to sinking my spoon into it, I took a picture of the bowl and its content (always ready for an eventual post on Facebook and/or Instagram, you know what I mean... - sigh -) and also took a few pictures of my kids to mark this special moment together (we don't go to the restaurant very often, or very rarely should I say....).

The two waitresses (a waitress and a Chef-de-rang actually, clearly distinguishable by their outfits) left the bowls in front of us without announcing the name of the dish or saying a word before disappearing from our table. Which is something that I couldn't help to notice as I usually like to hear the waiter/waitress say the name of the dish and eventually describe what is in it prior starting to eat it (like in every normal restaurant). Moreover, rare are the customers remembering immediately the exact name of the ordered dishes seen on a menu minutes before, without giving the menus a second glance or ask the waiter. So, announcing the name of the dish while putting it on the table, should be a given in all restaurants around the world.  

However, here in Hong Kong (and even in China), in Chinese restaurants, I often experienced "the silence of the waiter/waitress" (could be a good title for a movie...) not even releasing a whisper of whatever he/she just put on the table, (not communicating on anything else either for that matter). 

And I can say with a certain assurance that it is a question of culture and traditions, following a rule widely applied to all businesses (not only restaurants) by most Chinese people (Asian in general in fact) in order to keep the face and do not disrupt intentionally or accidentally: 

"Only speak if only spoke to, especially with superiors, senior managements, important guests, VIP, customers and foreigners, otherwise, don't say a word, be respectful and be invisible". 

Strange habits, but rather pleasant and discreet compared to the haughty and unconcerned (sometimes even annoyed or frustrated) attitude some waiters/waitresses, Sommeliers and Maitre D' may have in some western restaurants. (And don't get me started on that I have thousands of stories to tell). 

Back to the dish, of course, needless to say, that in the confusion during the order taking, I totally blanked on the name of the dishes that were chosen for us, and therefore, prior tasting whatever was in the bowl in front of me (as I like to know what I'm eating) I called a waitress to ask her. She didn't speak English (could be annoying but it is the case in most Chinese restaurants here in HK and of course in China, after all, I'm the alien here, and moreover a permanent resident of Hong Kong, therefore I should at least know a few words to get by... but no, I'm useless as I said earlier above). She called the man-in-black, the Maitre D' (here again just an assumption as I had no clue who or what he was). 

Confused and somewhat unconfident, he said: " Sir, what can I do for you?" 

I replied: "Could you please tell me what is the dish and what's in it? " 

Bewildered, he said: "hmm... let me check... wait a moment..." 

It is at this moment that I realized (and thought very loudly in my head), that despite the question of culture and habits, the staff of this restaurant had probably never received any proper training whatsoever (in my opinion). Understandably (and as I worked in the industry for so long), I may accept that, (and although they should), a pass-boy or a waiter/waitress may not know what is the name of the dish or what is in it, but from a Maitre D' it is unacceptable, especially in an upscale restaurant where you supposedly pay for the food, the decor, the atmosphere, etc... but also and more importantly for the service (it is the old Head Sommelier and Restaurant manager talking here...). A Maitre D' like that would have never lasted in my team, I'm telling you (maybe a little harsh I know). I was about this close [...] to call Denis Courtiade 😊 (****).

He came back and said: "It is a braised winter melon soup with crab meat" and he disappeared as quick as he came without leaving me the time to say anything. I could have said anything that went through my mind at this moment (as I do so occasionally, my bluntness never served me well...), but as he was gone, thus I just mumbled a "thank you" to myself, started eating and continued the conversation with my kids. Despite the irritating difficulties to get the name of it, the dish was really good I must say.

As my daughter was only wearing a simple summer dress and started to feel cold (it is always cold in the restaurants in Hong Kong, actually, it is always cold, as summer as winter, everywhere in Hong Kong for that matter, whether you're in an office building, a mall, a supermarket, etc... the air conditioner is always running, full throttle, no matter what...). So I asked for a small blanket to put around her shoulders. The waitress obliged my request and presented the blanket to my daughter who declined it, for the time being, saying that she was ok for now ("the indecision of an 8 years old little girl" - sigh - this also could be a good movie title 😉). I told the waitress we will keep on the empty seat at the table just in case she needs it later.

My son told his sister to drink the Jasmine tea we were drinking to get warmer, but she replied by saying: "I don't like tea". Probably while I was too busy talking to my kids (my son facing me and my daughter to my right), the blanket we kept on the empty seat to my left had disappeared. Probably another waitress picked it up, and without asking us anything. These little details (plus all the ones cited above) were tickling the edge of my nerves. Not only the service was weird (for my taste and experience), but there was no communication whatsoever either coming from the restaurant brigade.

Things were happening around us without our knowledge or consent. Now, don't get me wrong, I have been working in the service industry long enough (28 years already) to know that the best service a restaurant can provide is usually the most discreet and most attentive to the customer's needs, where the service staff moves swiftly, efficiently, discreetly and in the less intrusive way possible while being respectful and courteous (and even funny in some circumstances), adapting to the every customer's needs (maybe I'm a bit old school, but that's at least how I learned it and that's how I like it done). But, that night, in this particular restaurant, the service lacked attentiveness and things were done in a manner too uncommunicative for my liking. 

Customer's respect can only be gained with attention, acknowledgement and consent (in my opinion). Unless the customer is a total douchebag, yet, even with this type of customers, the service staff has to be attentive, patient, polite, respectful and courteous enough not to aggravate the situation and create more complications, and disturbances for the other patrons around. 

That said, although it should happen everywhere, this type of service mainly occurs in high-standing restaurants where patrons have high expectations of an impeccable service inline with the prices they pay. Understandably, if you go to your local eatery (bar, brasserie, pub, etc..), you surely won't get the same kind of attention and service, but there again you are not paying the same price as in an upscale restaurant... (so no point to compare them), but it does not mean you won't receive a good service at your local eatery either.

Personally, I had the best dining experiences in small local restaurants in France, in the Basque country and more especially in Spain (*****). And surprisingly enough (or not so surprisingly in fact), I have been quite disappointed by quite a few highly recognized high-standing restaurants, probably because my expectations were too high, especially when paying the bill. Don't get wrong, I'm not saying that all Michelin and non-Michelin high standing restaurants are not worth trying if you have the chance and a wallet big enough to afford them, I'm just saying that in some of them if you set your expectations as high as the price you'll pay at the end, then you might end up disappointed. 

Just saying and I won't elaborate on that... but eating barely nothing of something unrecognizable and somewhat tasteless or weird served in a specifically designed plate has never been my thing... Fortunately, restauranteurs and chefs have returned, over the last 10 years, to a more substantial and nature-friendly cuisine preserving the essential and original aspects, colours, aromas and flavours of all the ingredients and elaborated with more local and seasonal products (nature-friendly as I was saying...). 

Some Chefs never derivated from that path, crafting an authentic cuisine with authentic products, and those are usually the best. I'm not saying that trends, evolution and progress are bad things, and I do not want to denigrate the other chefs either by saying that. However, it is true, and it is a fact, that the chefs who are constantly changing their methods (and thus derivating from the authentic path) in search for more innovative technics and more complicated dishes usually end up as fashion victims (like the fashionable Molecular Cuisine, a big thing back in the 2000s, which faltered and vanished nearly completely from the cuisine scene), despite a few rebels who converted to fusion/molecular/contemporary cuisine and are still trying to fit in an industry that has decided to go back to more authentic and classic with a twist type of cuisine.          

But let's not talk about the food no more and let's go back to the service with a recap of the service flaws of that night (so far):

- pushy and slightly zealous, upselling order taking, without necessarily hearing what I wanted (I'm sure she meant well and was just very excited to recommend whatever the Chef wanted to push that day... rings the bell?)

- super fast arrival of the first dish with no description of the name or the content of the dish

- a clueless Maitre D' who does not know the name of his dishes or the ingredients they contain (without asking a colleague)

- things disappearing without being consulted first or having us saying anything

- a service basically weird to a fault (but as previously mentioned it is maybe a question of culture)

- no communication whatsoever (but there again it could just be the language barrier)

That's quite a few already, unfortunately, it was not the end... (sigh)

The second dish arrived on the table, and no word on that either when it was put on the table, fortunately, it was obviously recognizable as a piece of slowly cooked beef with some kind of sweet barbecue sauce. A dish which caught my eyes when I had a quick glimpse at the "à la carte" menu. Well presented and tasty too. I did not call the Maitre D' this time, no point.

Then suddenly my daughter, who was drinking the hot water which tasted like rusted metallic pipes and chlorine (the reason why my son and I asked for some tea, as, at least, it masks and somewhat enhances the taste of bad tap water), changed her mind and asked if she could taste the tea. I oblige her request by pouring a little in her cup. And very proudly she said: "Yes, I was right, I don't like tea!" (8 years old... don't ask...). 

A waitress saw the low level in the cup, came and pour more tea in her cup while I told her that she didn't want any, she prefered to drink water, but she didn't stop and fill up the cup. I asked her for another cup to put the water, she just nodded and disappeared.... and never came back with the extra cup. So I pour my daughter's tea in my cup and refill mine with it. Immediately after, and without leaving me the chance to pour some water into my daughter's cup, another waitress passing by grabbed the teapot on the table and went to pour some tea for my daughter. I stopped her in extremis, explaining that she didn't want any with some hand gestures (it usually works better than words, especially when you do not speak the language), her, as well, nodded and disappeared.

You see, in Hong Kong and China, in most restaurants, a customer's cup should never be empty, it is part of the usages and the culture (I guess that it is the same with wine in western Europe, a glass of wine should never be empty 😊), and usually the Chinese restaurant staff tend to be over-zealous on that matter, and if not the staff, the Chinese host or colleagues you are eating with, will do it too. I guess it is courteous and polite to take care of filling the cup for others. Nothing abnormal with that when you have a bit of education and "savoir-vivre". Which is not always the case in some western restaurants where sometimes your glass of water and/or wine may have the time to dry up before seeing another drop of whatever it was filled with previously.

I went once, a few years ago, to a supposedly posh restaurant in Beaune (Burgundy) where the waiter, the Maitre D' and even the Sommelier passed by our table dozens of times without acknowledging us or even refilling our glass of water or even wine (which is worst), yet the Sommelier, was in a very important conversation with a table nearby for the past half an hour and couldn't possibly have time for our table, and for the other tables around us for that matter. We waited a very long time in between each course, service was somewhat inexistent and they barely noticed us on the way out. For the price we paid that day for the food we ate and the few bottles of wines we drank, it would have been better to go in a brasserie eating a simple "Steak Frites Bearnaise", instead of going to a supposedly Star Michelin Restaurant and come out with such a disappointing experience. (Sounds familiar?)

The third course, "Sweet and Sour Pork",  arrived a few minutes apart from the second course, and no announcement for this dish either. It didn't matter anyway as I gave up on trying to make them understand that it would be good for us to know what was served. Instead, I was enjoying my conversation with my kids and the food was very good, so I couldn't complain. And in any case, I would not have been able to, not speaking either Cantonese nor Mandarin, and them barely speaking English. I also gave up on trying to make them understand that my daughter did not want any tea... (sigh). 

The 4th dish and the dessert followed quite rapidly too, the roasted chicken was delightful, and the desert, a soup of mixed mango and coconut, was refreshing (but not to my taste actually). 

To conclude, I can say that the food was really good, overall, and the presence of my kids was fun and both greatly compensated for the obvious flaws of the service. Fortunately, also, the table behind us was quite loud, which added some atmosphere to what could have been a very quiet dining room otherwise, as the other tables around were not saying a word.... especially a table of two, at the far end of the room, that ordered a bottle of wine to accompany their food, but was too busy on their phones the whole dinner to speak to each other (and to appreciate the wine they ordered too, as the level in the bottle after their glasses were filled never move the whole time).... a sad sight in my opinion... as I do not see the point to go to a restaurant with your lover or your better half (married or simply girlfriend/boyfriend) if it is not to speak to each other, might as well stay home or do something else separately in that case (in my opinion), but I guess their conduct is the reflection of the society we're living in these days.    

The service was not so bad, but it definitely lacked training, know-how and refinement, but at least it was discreet, fast and relatively efficient, which is not always the case (as stated 2 or 3 times already above) in some posh, supposedly refined and atrociously expensive western restaurants where the service is sometimes arrogant, pompous and disdaining, often slow and not necessarily pleasurable at the end (and where you don't get much in the plate either). Don't get me wrong, fortunately, it is not always like that. Not all upscale Chinese or Western restaurants are at either extreme of the example described above, most are usually in between, which balanced the patron's dining experiences, and usually accounts for a nonchalant: "...not bad this restaurant!" on the way out.

For the last words, I will say that what I found really annoying in upscale restaurants, in general, is that, sometimes, you don't get the quality of service or even food, you've paid for. And in my opinion, it happens everywhere all over the world, more often than none, and we, all of us, have dozens of stories of bad experiences in upscale restaurants, dealing with the attitude or frustration of the waiter, being served the wrong dish, or the wrong wine, or waiting indefinitely for the food to arrive, or raising your hand while Maitre D' and waiters and Sommeliers are passing by but nobody seems to notice, etc, etc... And my advice to you will be to never raise your expectations too high as you might be disappointed (and it goes for pretty much everything in life).   
At the end of the day, I had, once again, a clash of cultures in this Hong Kong upscale Chinese restaurant, in terms of the service (culture? traditions? language barrier?, etc...) and how it was provided to us, but I mostly understand why and probably will return to this restaurant as the food was really good, well presented and enticing. While I had major disappointments in upscale western restaurants, without understanding why (at all, which is even more annoying for an old seasoned Sommelier and Restaurant Manager like me), where I will never go back again (even in those where the food was good). Rings the bell?    

That's All Folks!!! for today, but stay tuned for more posts and stories like this one in the near future.

Santé! Cheers!

LeDomduVin (a.k.a. Dominique Noël)

And below, find the explanations for the parentheses in this post

(*) I need to admit that, when in a restaurant, while I usually try to adopt a laid-back attitude about it and keep my observations for myself, I usually can't help myself looking at the service and noticing the flaws, it is a bad habit and a professional default with me.

(**) Any resemblance to actual persons, living or dead, places or actual events is purely coincidental, ... ...or not, after all, as you may have experienced the same exact things in similar places with similar people... 😊 ... sounds familiar, isn't it?

(***) The menus came in both paper and digital, basically, we could read from a regular menu with hardcover and several pages inside, a separate printed page for the set menus and the iPad containing the digital form of the cited menus and therefore making the paper version useless, but I guess some people like to have both)

(****) For those of you who didn't get the joke, Denis Courtiade is a French Maitre D' (probably THE best Maitre D' in the world), director of the worldly renown restaurant "Alain Ducasse au Plaza Athénée", surely one of the most glorious 3 stars Michelin restaurants in Paris. He even has his own Wikipedia page, that says it all 😊 ...

(*****) I previously wrote a few posts where I talked about some of my favourite restaurants in Spain, if interested you can read them here and here. I even wrote about my experience at "El Bulli" here.

However, if I had to dress a list of the restaurants where I had the best experiences in my life so far, food and service-wise, the followings restaurants will definitely top this list:


Cordeillan Bages restaurant, Pauillac (Bordeaux, France)

Le Saint-Julien restaurant, Saint-Julien (Bordeaux, France)

La Tupina, Bordeaux center (Bordeaux, France)

Le Saint-James, Bouliac (Bordeaux, France)

L'Hostellerie de Plaisance, Saint-Emilion (Bordeaux, France)

Le Jardin des Senses, Montpellier (Languedoc, France)

Le Café des Baux, les Baux de Provence, (Provence, France)

La Ferme aux Grives, Eugenie-les-Bains (Southwest of France)


Arzak, San Sebatian, (Basque country, Spain)

Kaia Kaipe, Getaria, (Basque country, Spain) especially for the wine list

Akelare, San Sebastian, (Basque country, Spain)

El Nazareno, Asador Nazareno or Salones Nazareno, Roa (Ribera del Duero, Spain) (the most incredible "Lechazo" slowly roasted baby lamb, I ever ate in my life)

Irreductibles, Gratallops (Priorat, Spain)

Restaurante Marqués de Riscal, Elciego (Rioja, Spain)

and least but not last:

El Bulli restaurant, Roses (Catalonia, Spain) (but that was before, and it was restaurant to at least try once in your lifetime, whether you like this type of food or not...)

Friday, July 26, 2019

Spiritual Pulled Up : A Strange Dream

Spiritual Pulled Up

A Strange Dream

Spiritual Pulled Up - A Strange Dream
by ©LeDomduVin 2019

I had a weird dream last night. Vivid and clear as if it was real. Bad or good omen, I couldn't say, but it felt strangely real and scary enough to wake me up shivering in fear as if it just happened. And made me wonder what could it mean…

I was outside, in a place I don't know, near a body of water. I couldn't tell if it was a sea or a lake, but it had no waves. It seemed that I was at a wedding, or some kind of celebration party, in a garden by a lake or some kind of a beach. The day was bright and blue. People were dressed in clear shades of white, beige and pink. For some reasons, my father was here and, as usual, I was having a strong discussion with him. A few other people sparsely placed around were curiously watching. 

We both seemed annoyed, arguing about the attitude of each other regarding some old issues of my past, badly resolved situations due to hasty decisions and wrong judgments both of us made at the time. Him accusing and pointing a straight finger at all my mistakes. Me desperately trying to make him see that in the context, back then, scarce were the solutions and opportunities to be able to do something about it. The argument seemed pointless and endless, as usual, exactly like in real life. 

When suddenly the scene took a dramatic turn, everything went into turmoil. The reception was flooded by slowly rising water, going up to our knees. The sunny weather, seconds ago, had turned grey and stormy. People seemed confused, almost panicking in dismay. And although standing just a few meters apart, the distance between us seemed to increase slightly as time slowed down respectively. The argument became more intense and incomprehensible. Nothing made any sense any more. 

It was at this moment that I felt like falling and being dragged underwater. It was dark, muddy and murky. The water had some kind of weird feel to it. It was heavy, more like pulp in a strange fluid rather than water, getting darker and murkier the deeper I sunk. It felt like a strange force was pulling me down underwater. An uncomfortable and uncontrollable fear echoed through every inch of my flesh and bones, as the emotions and dying sensations conflicting in my head seemed so real. My soul gently slipping out, leaving my body into limbo. Unable to breathe, I was drowning. 

My mouth was opened as if I was shouting in the water but no sound was coming out. My eyes were looking up for the fainting light, helplessly scrutinizing the darkness. My whole body trembled and heavy drops of sweat covered my forehead, neck and face. I was shaken by fear, emotions and sensations all at the same time. I couldn't move. Couldn't escape. Couldn't swim back up. The strange force pulling me down under felt dark and insensitive like I imagined death. There was no exit, no solution, just an irremediable fate. 

Although, not being a faithful practicant, having a rather convoluted relationship with the lord, and as darkness closed down on my inert and lifeless self, suffocating and semi-conscious, strangely enough, the first thing that came to my mind was: "Please God, be with me"... 

...the force, pulling me down under, unexpectedly vanished….. putting my descent to a rest… imminent death was unavoidable... time stood still and quiet… my body immobile in oblivion… dark became darker…. even silence sounded more silent... then I felt it… It came from below ... as indiscernible as the previous force, but brighter, sensitive and enveloping this time… as if two giant strong hands were supporting my back while pulling me up ... actually, more like, “carrying” me up rapidly to the surface…what may have lasted only a few seconds, seemed like an eternity to me… but I felt it… 

I felt something…. both spiritually and physically… both in my dream and in reality... it felt so real…. so present… a serene force… almost like a presence so unrealistically there… quasi perceptible… almost touchable… strong yet gentle… hopeful and reassuring… then I woke up as my head came out of the dark water…. feeling more intrigued than scared… left only with a feeling of the perception of something unexplainable and previously unfelt… 

It felt so strange and so real at the same time. It felt that it had a purpose. That it had responded to the internal distress which provoked my call to the divine. I was shivering, goosebumps all over, and the sweat had gone like it was never there. Everything was still dark but I was out of the water… out of my dream… laying down… thoughts and distinct moments of that rather peculiar dream racing through my head…. stills of this metaphorical vision imprinted in my brain... 

My eyes were still closed but I knew I was awake now. I had difficulty to open them and my mind was unsettled... as I felt that it communicated with me… not via words, but via sensations, emotions, feelings… sending waves of subliminal images and thoughts through my mind…. Which left me pondering... what was the meaning of this ephemeral yet powerful event? was it real? ...or was it just a dream? and what could it mean? was it a message? or a piece of advice in disguise? a way to tell me to be careful? to do something? or pay more attention to something? I don't know… I couldn't say… not sure… 

Yet, it felt so real to me… as the emotions and sensations were still going through my whole body, even if I was now fully awake… all my senses in alert as in fear it might come back…. like in shock after experiencing something deeply disconcerting... Yet, I felt like I had been rescued for a reason... like if it wasn't my time yet, it wasn't time for me to leave yet, something has to be done. Something, but what? about myself? my life? my work? my relationship with people in general? a parent? a friend? my father maybe?... what could it be... 

I had the sensation that this dream was not just a dream, it had a meaning, a purpose… about something anchored deep into my subconscious. Perhaps, something related to my past, acting in my present with consequences for my future. Something I need to change. Something I need to pull out and rescue from drowning deep inside myself. 

This strange dream left me thinking, as I wrote these lines shortly after waking up from it, that below my recurrent anxieties, fears and doubts, unable to have self-esteem and confidence, a strong potential has been asleep for years, waiting to be discovered and put to good use, and maybe it is reaching out to my subconscious for me to act on it. 

In any case, this dream left a mark somehow and an impression that something needs to be done or achieved for myself to be pulled out of the dark water I’m drowning in internally… 

Dominique Noel (a.k.a. LeDomduVin)

©LeDomduVin 26.07.2019

NB: I wrote this dream shortly after having it, to remember it and more especially to remember the strange experience of having such an impacting dream, both physically and emotionally. I have been having strange dreams like this one since as long as I can remember in my very young years. Some with the same depth but rarely (or very occasionally) with such intense impressions and sensations of being so real, that it felt it really happened. Most of my dreams with such intensity, emotions, sensations and feelings have always been about being underwater (usually in deep water) or being in the sky (like floating or even flying), both usually signs of anxiety, fears, doubts, overwhelming situations and/or need of escaping (being released from) a situation or a person. By all means, I'm no expert, but it does make sense to me.         

#lesrevesadom #leshistoiresadom #dream #stories #strangedream #ledomduvin @ledomduvin

Monday, June 17, 2019

Burgundy AOC Simplified

Burgundy AOC Simplified

Burgundy AOC Simplified Pyramid by ©LeDomduVin 2019 

Recently, during a discussion about wine with a few wine amateurs, while sipping rosé outside under bright sunshine (a rare thing in Hong Kong), one of them told me: "I love Pinot Noir, but they don't make Pinot Noir in France..., do they?

I was surprised, and it almost broke my heart to hear that, but I didn't judge, I kept my cool and asked her a simple question: "Did you ever drink red wine from Burgundy?"

"Yes," she said, and added, "I like them very much".  

"Well, the red wines from Burgundy are made with Pinot Noir, that's surely why you like them" I answered

"...but Pinot Noir is not written on the label, that's why I never realized they were made with Pinot Noir," she replied. 

And it was at this somewhat "peculiar" moment, that I realized that despite all the possible ways of learning about wine (wine schools, tastings, classes, books, videos, webinars, and other wine-related posts and articles in magazines, news, reportages, websites, social media pages, etc, etc...) ...widely available in most major cities around the world and online, they are still tonnes of people out there that have difficulties to read and understand French wine's labels (and don't get me started on the German wine labels...), and more especially to know which grape varieties some wines have been made with... and that it is not "peculiar" at all, but rather quite common, and at the end of the day perfectly understandable.... (even me, with my 28 years career in the wine business/industry, I have some difficulties to read some labels sometimes...)    

You see, back 20-25 years ago, the French were very dry and sarcastic about the fact that most new world  wines stated the grape variety on the label (e.g. Chardonnay, Pinot Noir, Cabernet Sauvignon, etc...) for easier recognition of the type of wine, and, (to a certain extent for some and/or more especially for others), better recognition of the taste of the wine too. That way consumers with lesser knowledge could easily recognize and buy their wine, especially in supermarkets where (until recently and only occasionally, unfortunately) no wine professionals are here to help and guide you, without having you browsing the wine shelves for hours, scratching your head in dismay of the number of unrecognizable labels populating seemingly endless wine aisles.       

VINO, VIDI, VICI - Bottles on Supermarket's Shelves by ©LeDomduVin 2019

And, although I admit that in regions where various grape varieties are blended together, it would be difficult to do so (e.g. Bordeaux, Rhone Valley and Languedoc-Roussillon), in other regions where only one grape variety goes into the wine (e.g. Chardonnay or Pinot Noir respectively for White and Red Burgundy wines), it could have been a good idea.

Even if not on the front label, at least on the back label (which is now more often the case than it used to be back 20 years ago). Like in Alsace, for example, where varieties such as Riesling, Gewurztraminer, Pinot Blanc, Pinot Gris, Muscat have always been stated on the bottle. So, what prevents the french from doing it if it could help the consumers?

Well, let me tell you a little about the French in an "Aparté"... (a subject I know rather well being one myself).


Aparté about the French

You have to realize that "The French", especially in regions such as Bordeaux and Burgundy, are traditionalists and quite chauvinistic by nature, often reluctant to make changes to secular traditions or even to slightly change their ways to adapt to the rest of the world.

Immutable traditions passed on from one generation to the next for the past few centuries oblige them to continue to respect certain rules and protocols inherited from their elders, thus making changes in their everyday life and routine a difficult task. More especially when it comes to their local products, including wines, cheeses, and local, traditional recipes. 

French products in general, wine and food included, are all about traditions, knowledge, skill, craftsmanship, regional artisanal cultures, and usually the fruit of a life-long career of people who have put their heart, time and passion to craft distinctive products proud of their regions of origin and the country they come from, pride for the "Made in France".

Thus, whether you agree or not, you can only (and understandably) respect the French's protective attitude and conservative approach about making any changes, as they are renown for the quality and durability of their products and want to keep them as they are. Their restrictive "Appellation of Origins" system (AOC = Appellation d'Origine Controlée / AOP = "Appellation d'Origine Controlée"), and several other specifically and typically French quality labels, are an intangible proof of it.

Therefore, making even the slight changes in France often command time, patience and long deliberations prior to a final decision can be made. More especially knowing that the French take their work-life balance very seriously (35h working law, etc...) and habitually ate being pushed or rushed about doing something unplanned. Last-minute decisions are not a thing in France, everything has to be planned and long in advance not to interfere or lengthen the time spent at work and definitely not to compromise or shorten their evenings, weekends and vacations time.   

The French dislike indecision, preferring the people who know what they want and can make reflective decisions rather than act on hasty decisions. That said, they also can make, and take quick decisions, and even help when needed too, as long as, (evidently), it is not right before lunch or dinner, or worst, prior to the summer vacations (needless to say that nothing gets done in France between the end of June and early September).     

You have to understand that France, despite all of its talents and prowess in technologies, medicine, architecture, design, fashion, and luxury goods in general, (and in many other sectors too), has remained an old-fashion country with a very agricultural background, unavoidably coming with the rural, backward, narrow-minded and conservative attitude most French are notorious for.

The usual french stereotype is often characterized as a smiling Frenchie with a "beret" on his head, a cigarette in his mouth, bearing a mustache or a 3 days-old beard, wearing a Britany striped t-shirt and pants too short to cover his ankles, and carrying a "baguette" and a "saucisson" under his arm, a bottle of wine in one hand, and holding a bike with the other hand... and the fact is that I can't neither deny or ignore this stereotype as it is simply true... how many times did I see a French boasting such an allure?...   

Funny to also think about the "cliché" of the French being charming, laid back, smiley, with a certain insouciance, "laissez-faire", "laissez-aller" and "joie-de-vivre", even being by definition sexy and fashionable for some (to some extent), when most likely, while visiting France, you'll find them usually rather rude, pessimistic, grumpy, long-faced, complaining or making a fuss about something, and being opinionated and/or know-it-all about anything and everything, and most often pompous and snob in many ways. 

"Ask the waiter what the French words mean"
An illustration by A.B. Frost - 1894 (*)

Amongst other things, for example, when, in a restaurant, a hotel or even a boutique retail store in France (especially in Paris), who never experienced the contempt look of a posh Maître D', a concierge or a luxury goods retailer, raising one condescending eyebrow and politely disdaining you with an unfriendly-dry "Monsieur?" or "Madame?", simultaneously simulating some form of respect for you while questioning your right to exist at the same time. Sounds familiar, isn't it?

Yes, the French can be unpleasant, up-their-nose, condescending, posh, arrogant, mannered and unpolite bourgeois (a behaviour they refer to as being sophisticated), or at the opposite, rustic, rough, uneducated, grumbling, antipathic, unmannered and still unpolite peasants (totally unsophisticated), or anything in between, as well as being annoyed and annoying, frustrated and frustrating, grumpy and unfriendly, dry, sarcastic, proud-to-a-fault, abusing the use of 2nd-degree jokes and metaphors sometimes difficult to understand, and, etc... etc...

This list is non-exhaustive, and I could definitely babble for a much longer while about the French and their annoying behaviors and habits... (sigh)... but the above is enough for you to get the idea (and for me to think it and write it out loud), and, at the end of the day, even if I could complement this list with more diminishing adjectives, I should stop there and shouldn't be all negative about the French, after all, being one myself...

So, yes, the French are all the above, yes... but,... in their own ways, they can also be charming, sophisticated, refined, elegant, cultivated, well-dressed and well-mannered, with a taste for luxury and lust, and love for culture and traditions, and history, as well as a way of getting into recurring complicated adventurous and sexually-oriented stories, with an irresistible attraction for femme-fatales and charismatic men, mingled with this "je-ne-sais-quoi" of confident demeanor and innate nonchalance, that almost make them cool and sexy.

Needless to also mention their taste for interior design, architecture and decor, their attention to details in everything they craft, and most importantly their unsurpassed "savoir-faire", traditions and mastery in the Art of Culinary, Hospitality and Service ("l'Art de la table et du service"), "le bien boire et le bien manger" et "surtout le bien recevoir", anchored in their life-style and countlessly copied yet never equaled all around the world.

And let's not forget their somewhat annoying and often excessive manners and protocols, more specifically their well-educated table manners, which often make us love them even more, especially when having a passionately-opinionated endless conversation, while sipping the "apéro", prior sitting around a well-dressed table where an array of good food is usually paired with carefully selected wines, the way only the French hold the secret of. Surely some of the reasons why the world envies the French way of living, drinking, eating, and kissing too.

The world always had, and will always have, an intricate "love-and-hate" relationship with the French, and I don't think anything will change with time...    and maybe that's for the best!

Vive La France!         


But enough of this aparté about the French, as once again I'm derivating from the main subject. So let's go back to Burgundy and Pinot Noir, should we?  Where was I? Ah, yes... the difficulties with the labels and why Pinot Noir isn't mentioned on the label... a vast subject that is.... (sigh)

And 25 years later, I'm realizing that the topic is still of actuality, like some people, even if somewhat knowledgeable and more than occasional drinkers, still don't know apparently. 

So, regarding Burgundy, I told her that although it is a complex and complicated region to understand, I will try to explain to her in a very simple manner via some illustrations (drawings, shapes, graphs, pyramids, processes, cycles, and other visuals) for her (and others) to better understand. And that is what prompts me to write this post.    

💥 Work in progress, to be finished soon💥

Santé! Cheers!

LeDomduVin (a.k.a. Dominique Noël)

(*) A.B. frost Illustration found on this website