Celebrity Life

From amazing 100-point reds like Antinori Solaia 2016, Masseto 2016, and Bruno Giacosa Falletto Barolo Vigna Le Rocche 2015, to crisp and enticing whites from Alto Adige and Friuli, and some sensationally balanced and fruit-driven wines from the Veneto such as Amarone, there are plenty of exciting Italian wines to buy this year.

In April, my son Jack and I decided to do a major Italian tasting in our office in Tuscany, reviewing wines from key producers from the top appellations of the country. We had already tasted hundreds of reds from prestigious appellations such as Brunello di Montalcino and Barolo in January. The April tasting brought the number of Italian wines tasted this year to almost 2,500, and among them were literally hundreds of outstanding to classic quality reds. Italy is crushing it with characterful and beautiful wines at the moment.

[caption id="attachment_161867" align="alignnone" width="2736"] 2016 vintages from Ricasoli[/caption]

Tuscany took the biggest share of our tasting time. We found many fantastic wines from two great back-to-back vintages, 2015 and 2016. The wet 2014 vintage proved more difficult, especially in Brunello di Montalcino, where many wines are slightly diluted. Conversely, the hot and dry 2017 vintage made some extraordinary wines considering the difficult growing season (particularly in cooler areas such as Chianti Classico) but some jammy and over extracted wines exist. So, take caution. The region of Chianti Classico in general is on a high for quality wines this year, not just because of the September release of the legendary Solaia (we rated both the 2015 and 2016 100 points).

A range of single-vineyard wines are proving real knockouts, too. For example, Barone Ricasoli’s single-vineyard Chianti Classico Gran Seleziones are truly exceptional young and pure Sangioveses with distinctive character and superlative quality. Chianti Classico Ceniprimo Gran Selezione 2016 (99 points), Chianti Classico Ceniprimo Gran Selezione 2015 (98 points), and Chianti Classico Roncicone Gran Selezione 2016 (98 points) are shining examples of the appellation finally emphasising the greatness of its terroir. We hope more of these wines -- including village designations for reds such as the towns Gaiole or Panzano -- will highlight how Chianti Classico is akin to Italy’s new Burgundy.

“I don’t remember two consecutive years like 2015 and 2016,” says Marco Bacci, owner of Castello di Bossi in Chianti Classico, Renieri in Brunello di Montalcino and Terre di Talamo in the Maremma. “They are some of the greatest years for Sangiovese.”

[caption id="attachment_161868" align="alignnone" width="3648"] All in a day's work -- tasting in Barolo[/caption]

All the regions in Tuscany are releasing outstanding wines this year, even Brunello di Montalcino if you focus on the 2013 riservas. It’s a shame about the slightly diluted and light 2014 Brunellos. The growing season was just too grey and wet to produce classic quality Brunello. We suggest you wait for the release of the 2015 Brunellos in January 2020. Stay tuned for some early tasting results later in the year; the wines will be significantly better than the average 2014 Brunellos or even the excellent 2013 riservas. They could be even better than the legendary 2010.

“The 2015 is the greatest Brunello of my career,” admits Vincenzo Abbruzzese, the owner of the great estate of Valdicava.

There will be much debate whether 2015 is better than 2016 or vice versa, particularly in Tuscany. But Jack and I believe that 2015 is a little better than 2016 because it has more intensity and riper tannins. Yet 2016 is very exciting as well with slightly firmer tannins and fresher acidity.

The same debate will rage in Piedmont for the 2015 and 2016 vintages. We experienced the excellence of the 2015 Barolos after an extensive tasting in Barolo in January, and we tasted dozens more bottles in April. We like their harmony and beauty at such an early stage. Sure, they have firm and structured tannins, but the brightness and clarity of ripe fruit gives them an energy and beauty that is rarely seen today in Piedmont. I think the vintage is the best in years and better than 2010. The 2016s will be tasted later this year and in early 2020.

As we noted earlier this year, there are also a number of exciting riserva Barolos with anything from a few extra years of bottle age to 10 years just now being released on the market. We love this trend in fine Barolo.

[caption id="attachment_161870" align="alignnone" width="2736"] Cellar holding old vintages of Aldo Conterno Barolo Gran Bussia[/caption]

“We’ve been very lucky with so many outstanding quality years recently,” admits Alberto Chiarlo, whose family runs the well-known estate of Michele Chiarlo. “Our know-how and dedication continues to grow in fine winemaking and this reflects in our wines from the region.”

Veneto is another region that caught our attention in the tasting in April with many wines showing balance and transparency instead of overripe, opaque character. Amarone and Ripasso are particularly strong in reds while Soave is consistently making complex and fresh whites. A new generation is making wines in the region and they clearly understand vineyard management and winemaking to produce focused and vivid wines. We look forward to exploring the region this summer. All the vintages recently released on the market produced outstanding wines, but 2013 looks particularly excellent for the top wines.

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Other parts of the north, such as Alto Adige and Friuli, made some beautiful whites and a limited number of fascinating reds. I remember Alto Adige remained green and fresh during the boiling 2017 summer when we filmed our documentary The Miracle of Alto Adige and in turn made fresh and fruity whites at extremely high quality levels, not to mention some fruity and delicious reds such as Lagrein and Pinot Noir.

The south of Italy also showed consistent results with many outstanding wines. We tasted a lot of Sicilian wines and Etna still makes the best of them. Recent excellent vintages include 2014, 2015 and 2016. However, Campania may be making even more exciting wines. It’s a magical place with its volcanic soils, diverse microclimates and amazing history.

“We’re going back to many of the old viticulture and winemaking ideas of the 1960s and 1970s that made some legendary wines, but in a modern way,” says Piero Mastroberardino, the head of the famous family winery bearing his surname. “We have some of our best wines yet coming out.”

It’s comments like these that make us ready for the next set of tastings -- this summer and in the future. We plan to review between 5,000 and 6,000 Italian wines this year and we know we’re going to find great and exciting wines from all of Italy.

Find James Suckling’s top Italian bottles of 2019 here:

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For more reviews and tasting notes, see JamesSuckling.com.

The post Incandescent Italians: James Suckling’s Favourite Italian Wines appeared first on Prestige Online - Hong Kong.

From Barolo to Fontalloro, read on for acclaimed wine critic Jame Suckling's top Italian bottles that he tasted and reviewed in 2019, all of which are available in Hong Kong.

The post James Suckling’s Top 5 Italian Wines of 2019 appeared first on Prestige Online - Hong Kong.

There's nothing quite like sipping a nicely brewed cup of tea or, depending on your mood, a refreshing cocktail. Fortunately, Tell Camellia hits both marks. The newly opened cocktail bar is Hong Kong's first tea-inspired spot for tipples, and it can be found tucked away inside Central's H Code building, which has seen a number of wine and dine openings already this year. It's headed by award-winning bar team and co-founders Sandeep Hathiramani and Gagan Gurung, whom you may also recognise from the Bar Awards HK & Macau and working behind Fang Fang's bar, respectively.

Tell Camellia presents a unique drinking experience based on the marriage of Hong Kong's beloved beverages: tea and cocktails. It's also named after the tea-producing shrubs known as Camellias, whose leaves produce white, green, yellow and black teas amongst others.

[caption id="attachment_160007" align="alignnone" width="1024"] Tell Camellia Co-founders Sandeep Hathiramani (left) and Gagan Gurung (right).[/caption]

What about the cocktails? The bar menu is divided into two parts: Teatails and T&Tonics, the first of which features cocktails named after the origin of the tea blend used, while the second section consists of herbal and tisane teas redistilled with gin. Meanwhile, cocktail ingredients include tea leaves sourced from the likes of Japan, Kenya, Turkey, Sri Lanka and Australia, which undergo experimental techniques to convey some rather unique flavours.

[caption id="attachment_160006" align="alignnone" width="1024"] A refreshing T&Tonic at Tell Camellia.[/caption]

Some highlighted signatures to try include Australia, made with an earthy tea cultivated in the northern wilderness regions of Queensland, the Aussie chocolate classic Tim Tams, clarified strawberry, blue cheese and whiskey before it's garnished with koala munches. Japan is another suggested cocktail, which is full of umami and served in a floating wooden cup with re-distilled and evaporated matcha tea blended with shochu; it's then mingled with pumpkin seeds, mint, fermented soybeans, and dusted with rare plankton and seaweed. From the T&Tonic side of things, G&T lovers can taste quirky renditions including Mango & Strawberry, Italian Almonds & Truffle, and Chocolate & Coconut.

Set within a contemporary space that features natural greens and woods, the new tea-driven cocktail bar feels akin to a tea house but is jazzed up with vintage lightbulbs and plush leather seating. If you're looking for your new favourite cocktail spot, you know where to head.

The post Tell Camellia, Hong Kong’s First Tea-Inspired Cocktail Bar, Opens in Central appeared first on Prestige Online - Hong Kong.

In the world of spirits, there's a whisky to suit every taste, and now there are two new ones you need to try. known as the ‘King of Whisky’, the esteemed whisky brand Royal Salute recently introduced its first new 21 year old blends -- The Malts Blend and The Lost Blend -- since its founding in 1953 (timed to coincide with the coronation of Queen Elizabeth II). At the launch event in Seoul, we got a first look at the two new additions and we also sat down for a taste with Master Blender Sandy Hyslop as we discussed the spirit of Royal Salute and his two new creations for the brand.

[caption id="attachment_159930" align="alignnone" width="683"] Royal Salute Master Blender Sandy Hyslop[/caption]

How long have you been blending whiskies and how did you get started?

I started in the whisky industry in 1983. Gradually my career has evolved to become master blender. You just can't become [a master blender] overnight. You need to learn about all the different parts of the process; to understand whisky quality, maturation, casks, and technicalities of bottling. It’s about building up a full palette of understanding of all the different parts of the whisky business.

In your opinion, what makes for a good whisky?

A good whisky is something that is well matured and sophisticated in flavour. It’s all about getting a balance of flavour and not allowing any one of those flavours to dominate, but complete each other.

[caption id="attachment_159931" align="alignnone" width="805"] Royal Salute The Signature Blend 21 Years Old[/caption]

Congratulations on the launch! How do the new blends align with the history of the brand?

The first bottles of Royal Salute were first produced in 1953, two of which were given to the Queen at her coronation, which makes this extra special. We are the only whisky in the world that has been continuously available at 21 years old since then. There’s no other whisky in the world that has these credentials. For me, as master blender for Royal Salute, it is a huge honour to be responsible for such a prestigious whisky. But the icing on the cake is for me to be able to add new whiskies with new flavours to the family of such amazing lineage under my tenure -- it’s an amazing achievement. This isn’t just a limited edition, or a one-off.

The signature Royal Salute 21 year old is rich pear fruit flavours. The Malts Blend is dialled up in that fruit flavour to possess the same Royal Salute credentials, but with the sweetness of peaches and homemade jam making it more indulgent and syrupy.

For The Lost Blend, I was going for something a little bit more traditional. Some of the whiskies in the blend are no longer in existence, [making The Lost Blend] extremely rare. It’s still Royal Salute with the traditional spiciness and nuttiness, but it is also sophisticatedly smoky. Not just peat, not just medicinal, but more of a whisper of bonfire smoke. It’s the easiest thing in the world to make a smoky whisky, but not to make a whisky that still has that sweet flavour. A dusting of smoke is what you want, and that’s what The Lost Blend is all about.

[inline-quote author="Sandy Hyslop, Master Blender at Royal Salute"]"I can't explain how fabulous it is to be responsible for Royal Salute and introduce two permanent expressions. "[/inline-quote]

I wanted two things: people who enjoyed Royal Salute at the moment to be given the opportunity to try something slightly different. but also for people who were coming to Royal Salute for the first time to be able to choose different kinds of flavours. It’s great to be able to offer different dynamics to Royal Salute.

Between the two new blends, which do you prefer?

That’s a tough one. That’s like asking which is your favourite child! I love The Malts Blend. But the smokiness of The Lost Blend is something really exciting for me to work on. To make something 21 years old with a smoky character was a real challenge for me and I really enjoyed the challenge. They’re different in both ways. I’m a real sweet tooth, so I love that the sweet Malts Blend, but the smoky Lost Blend is also really interesting. It’s too hard to pick between the two.

[caption id="attachment_159932" align="alignnone" width="805"] Royal Salute The Lost Blend 21 Years Old[/caption]

As The Lost Blend is using whiskies that are no longer in existence, how will this affect production?

We’re never going to have oceans of stock of The Lost Blend. But I have ring-fenced a serious amount of distilleries that are no longer producing to make sure that we have a sizeable amount of inventory for the future. One advantage that we have is that we’ve been producing 21 year old whiskies for so long that we have extensive amounts of inventory laid down.

In your opinion, what are the best ways to enjoy these new additions?

The Malts Blend I love with a little bit of water. It lends itself really well with a big block of ice. I actually quite like The Lost Blend as a highball with soda and ice. It works really well with the aromatics and the smoke comes off brilliantly. Because it has so much richness in flavour, both blends actually also work really well in a cocktail. It's actually a really versatile whisky, more versatile than what people. You’ll have to have a taste yourself to know what I mean.

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With more people "drinking for the 'gram" than ever before, it would appear that in the age of Instagram, cocktails need to look just as good as they taste.

Luckily for us, Hong Kong is home to an abundance of great bars that do this exceptionally well. From brightly-coloured tipples to cocktails with tiny trees balanced on ice, and even an aperitif on fire. Here are five of our favourite cocktails that drink-stagrammers can snap and sip in Hong Kong.

Lusty at Lobster Bar and Grill

 

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This bold, sunset-coloured cocktail is The Lobster Bar's Asian take on the traditional gimlet. With Citadelle gin providing the base, apple liqueur, zesty pomelo syrup and a squeeze of fresh lemon which add slightly sweet and summery flavours to this drink. The addition of turmeric is what gives the Lusty cocktail its gilded hue and make it one of the most vivid drinks to snap this season.

Lobster Bar and Grill, Level 6, Island Shangri-La, Pacific Place, Supreme Court Road, Central; +852 2877 3838

Smoke in a Bottle at Iron Fairies

 

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A smoke-filled bottle is a sure fire way to get people instagramming, but this house-infused blueberry vodka cocktail from Iron Fairies is another. Blended with fragrant elderflower liqueur and offset with homemade sage cordial, a squeeze of lemon, and the creme de cassis with smoked cacao nibs, this is an addictive tipple that is just begging to be photographed.

Iron Fairies, Chinachem Hollywood Centre, 1-13 Hollywood Road, Central; +852 2603 6992

Garden Of Eden at The Old Man

 

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With the title of Best Bar in Asia 2019 under their belt, it's no wonder cocktail lovers are all flocking to the The Old Man. Another reason though, is the Garden Of Eden. This cocktail is literally on fire. It's a rather complex drink, with honeydew rye whiskey distilled in a rotary evaporator with goat's milk and bourbon, together with caramelised sauterne cordial and orange-phosphate bitters. It's then set alight for an additional layer of smokiness, but to put simply -- it's flaming delicious to drink.
The Old Man, Lower G/F, 37-39 Aberdeen Street, Soho, Central; +852 2703 1899

Clear Colada Punch at Room 309

 

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Continuing their invisible cocktails theme, Room 309 present the Clear Colada Punch this summer. And you guessed it... it's a clear (sort of) piña colada. Using slow-cooked coconut candy rum as its base, with Falernum -- the Caribbean syrup liqueur --  and pineapple juice, fresh lime, milk and coconut syrup, this cocktail is very tropical, minus the tiki mugs and toothpick umbrellas.

Room 309, 3/F The Pottinger Hong Kong, 74 Queen's Road Central, Central

Longevity Tree Sap at Komune

 

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Modelled on Pinus Armandi, or the Chinese white pine tree with evergreen foliage, this cocktail considers longevity and immortality. Not that you'll live more years than you're supposed to, but it sure will make you want to drink it a while longer. The cocktail's natural earthy flavours stem from the pine needle black tea syrup, oregano and oak, combined with Rebel Yell bourbon and dandelion bitters to echo those forest elements.

Komune, Ovolo Southside, 64 Wong Chuk Hang Road, Hong Kong; +852 3460 8157

The post The Drinks List: 5 Cocktails in Hong Kong that Your Instagram Followers will Like appeared first on Prestige Online - Hong Kong.