Best Hong Kong restaurants and shops for wine lovers
Our insider guide to great Hong Kong restaurants with exciting wine lists...
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Burgundy: Meet 10 exceptional winemaking talents
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At the forefront of change: Joseph Drouhin & Albert Bichot plus 8 top wines
Comparing two of Burgundy's most well-known négociants...
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Best Hong Kong restaurants for wine lovers
Where to dine in Hong Kong...
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Sauternes and Barsac 2011 & 2013: Top wines
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Red Burgundy 2011: Top wines tasted En Primeur
Jeannie Cho Lee MW gives her verdict, tasting notes and drinking windows on red wines from the Burgundy 2011 vintage...
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Top value Burgundy 2011
Jeannie Cho Lee gives her verdict, tasting notes and drinking windows on Top value Burgundy 2011.
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Why Bordeaux 2013 matters: Jeannie Cho Lee MW
Don't be too hard on the Bordeaux 2013 vintage, says Jeannie Cho Lee MW, who argues winemakers have rediscovered a long forgotten balance between light tannins and acidity that offers refreshingly clear examples of terroir.
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Burgundy 2011: Top 25
Decanter experts give their verdict, tasting notes and drinking windows on Burgundy wines from the 2011 vintage.
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Bordeaux 2013: Sauternes and Barsac overview
This is the third challenging year in a row for red Bordeaux but not for sweet wines.
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Bordeaux 2012: 'A campaign that will be forgotten' say merchants
So far the 2012 en primeur campaign has been disappointing for many importers save a handful of exceptions.
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Burgundy 2011 overview by Jeannie Cho Lee MW
Read Jeannie Cho Lee's personal views on the 2011 Burgundy vintage exclusive to Decanter.com.
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Interview: Frederic Engerer of Chateau Latour on leaving en primeur
Following Chateau Latour's decision to leave the en primeur system after the 2011 vintage, Jeannie Cho Lee MW spoke to Latour's president, Frederic Engerer, about what the future now holds for the First Growth.
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Asian and European palates: Language of Taste
A culture of bitter, savoury and textural foods means the palates of Asian wine lovers differ greatly to those in the West. Jeannie Cho Lee MW reports.
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Language of Taste
A culture of bitter, savoury and textural foods means the palates of Asian wine lovers differ greatly to those in the West. Jeannie Cho Lee MW reports.
