An introduction to my quickie guide to wine
Friday, September 19th, 2008, posted in: Quickie Guide to Wine
by Kang L.On Twitter, I said...
- Ahem, I went to my mate's wedding last weekend, took some pictures, and would like to share them with you. Susan & Jon http://bit.ly/dtvXZO 11 hrs ago
- @supercharz @sugarbardiva ohh I want..! in reply to supercharz 12 hrs ago
- Dammit, zeiss finally unveil the 35mm f1.4 ZF2. I love the nikon ais version, but think this might be the one lens to end it all, in f mount 15 hrs ago
- Canon develops a 12inch sensor. That's 40x 35mm! Dawn of large format digital photography? http://bit.ly/bEYJBs 15 hrs ago
- @GarsonByer another excellent exposure. in reply to GarsonByer 16 hrs ago
- More updates...
Posting tweet...
Lately, you said...
- great pictures didnt really see anything that stood out as the "WOW" factor
- some of these are on my list to try. Thanks!Have tried Sakura and I think that they are just aver...
- thanks for acknowledging. love your site and loved that piece just felt that point should have cr...
- Very beautifully photographed and well written and very exhaustive, however as per previous comme...
- Excellent way to sum up your sushi experiences! Will have to follow up on a few of the places I h...
Latest Posts
- The Newsletter No.5: Catch The London Sushi Train.
- September 1st, 2010 Sushi bingeing. The final frontier. The unquestionably orgasmic delight of popping dollop after dollop of a food of an unrelentingly elegant design; low in fat, high in umami, arguably, an invention born of perfection. Some say the combination of raw fish and rice is an acquired taste, but for the converted, sushi is nothing but [...] Read "The Newsletter No.5: Catch The London Sushi Train." more
- Asakusa: Into the den of sushi.
- August 26th, 2010 A firm, yet genteel voice answered the phone. The line was horribly muffled as I struggled to pick out the vowels through the low, low bass. Fum.Fum.Sa.Sa. I think she said, in a deceptively Japanese accent. An awkward silence befell. “Aka …ka…” I said. “ZZZassss… ka” she said, with a quickened pace. I gave up. [...] Read "Asakusa: Into the den of sushi." more
- Photos, restaurants, and dropping trousers.
- August 24th, 2010 I didn’t realise cameras in restaurants were still such taboo. This week I had two journalists ask me what I thought about the act of pulling out a camera in a restaurant, which some say is equal in every sense to dropping your trousers in the middle of the dining room and shouting: “Look at [...] Read "Photos, restaurants, and dropping trousers." more
- Two years old.
- August 23rd, 2010 Yes I cannot believe it too. It is two years ago today, that I assaulted the internet with my barrage of hot air and vulgar food photography, which may as well be classified as taboo, and I would just like to start by saying Thank You for reading and putting up with me. So far [...] Read "Two years old." more
- Trinity: Sunday Roast, meritorious for 3.
- August 23rd, 2010 Adam Byatt, the thinking man’s version of a celebrity chef, and owner of the much lauded Trinity restaurant, situated in leafy Clapham. Critics adore his work, for the invention, progression and enthusiasm he has brought to British cooking, and one expects no less from a chef who had apprenticed under Philip Howard, the cerebral owner [...] Read "Trinity: Sunday Roast, meritorious for 3." more
- Bea’s of Bloomsbury: The Sweetest Things.
- August 20th, 2010 It has taken me about a year to visit Bea’s in Bloomsbury, but I’m glad I finally made it. This tour de force bakery, cake house, coffee & tea shop produces top notch sugary things from their massive kitchen on site on a daily basis. Needless to say, their cupcakes are superb, personally I quite [...] Read "Bea’s of Bloomsbury: The Sweetest Things." more
- 28-50 : Drunken memories
- August 20th, 2010 From the creators of the sleeper hit of the century, the Icelandic inspired, macaron-winning, Texture, comes Rousset & Sverrisson’s next high octane, vinely-charged collaboration, titled 28-50. The name is a geographical tip of the hat to all the world’s vineyards, most of which lie between the latitudes of 28° to the North and 50° to [...] Read "28-50 : Drunken memories" more
- Twenty pounds of sushi at Mitsui, Taiwan.
- August 18th, 2010 Twenty quid doesn’t go too far in London, maybe two courses. Three if it’s a michelin-on-a-budget. On the otherhand, the Taiwanese have perfected the art of amazingly affordable fine dining on half a shoe string. Back in February, I was over in Taipei for my annual visit to see how my favourite cat (seriously) was [...] Read "Twenty pounds of sushi at Mitsui, Taiwan." more
QGTW now reading intro | one | two | three | four | five | six | seven
Wine. One of life’s simple pleasures. Like great food, wine doesn’t have to cost an arm or limb to taste great, it just does.
I think of wine as an artform in itself, a craft that has been mastered by man, but so flexible that a multitude of styles can be attained. Passion and soul are painstakingly poured into every bottle made. Its a kind of liquid elegance, brimming with style and longing to excite dry taste buds.
What is the quickie guide?
Its a series of posts which are written for anyone just starting their first wine flights. It’s also my way of sharing the love with fellow wine lovers out there. By no means is this a definitive guide, it’s more like my personal story of wine. I must admit I haven’t tried everything out there and I am still very much a student of wine. I have gaps in my knowledge but I want to show you how to get into it. I want to inspire you to appreciate the subtleties, demystify the grey areas and bring a smile to you.
Dump all the stuffy terms, wine in plain english, lets break down the barriers, let’s just talk about wine and how good it tastes.
Here’s how I’m going to do it. Seven posts. Seven parts of the story. Seven ways of telling you wine is awesome.
Each post will focus on a particular area. Here is a breakdown of the topics:
-
How to buy your very first bottles and how to store them properly
-
What food goes with which bottle?
-
What to order & avoid in a restaurant
-
Give you an idea of the wine alternatives
-
Useful wine resources and where to connect with other wine lovers
I’m aiming to complete this series in 7 weeks, one post a week, plus extras, this would be week zero.
So now you know what to expect in the coming weeks, do come back often!
I have so many plans on how to breathe life into my wine section. Its a labour of love folks, make sure you enjoy the ride along the way.
Posted in: Quickie Guide to Wine
[...] Kang L. wrote a fantastic post today on “An introduction to my quickie guide to wine”Here’s ONLY a quick extractI think of wine as an artform in itself, a craft that has been mastered by man, but so flexible that a multitude of styles and results can be attained. Passion and soul are painstakingly poured into every bottle made. … [...]
[...] of my stuff for metrotwin (you’ll hear more of this next week), and I finally completed my first wine post. Last week’s conquests included Great queen street and I settled for some nice gelato at [...]
Hey Kang
Thanks for this awesome resource, but where exactly are the 7 posts? I clicked on your tags and only this one came up.
Oh woops!! Just saw that you haven’t posted them yet.
Catalina, hey! yeah I’m still in the process of writing the 7 posts, I’ll post one part per week, part one is coming out tomorrow, so do comeback for that!
Thanks for coming by, I hope you’ll find the quickie guide useful, when it comes out!
[...] now reading intro | part one | two | three | four | five | six | [...]
[...] now reading intro | one | part two | three | four | five | six | [...]
[...] now reading intro | one | two | part three | four | five | six | [...]
[...] An Introduction [...]
Very nice information. Thanks for this. Look forward to reading more from you in the future.