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A wine list is not an assembly of wines on pages of fancy paper. A professionally created wine lists demand focus, commercial and practical considerations, while reflecting trends and demand of a market.
It is common for many wine lists to fall into a mediocre standing when they should and could have been an equal in status and branding as their entity. With consumers increasingly becoming discerning, it is imperative that food and beverage establishments must aspire to upgrade their hard and software in meeting higher expectation.
This workshop will share with participants, in a practical manner, how and what a well-crafted wine list should be based on and constructed. There will be discussions, presentations and wine tastings as part of the workshop activities.
This workshop is suitable for professionals managing restaurants and beverage outlets (independent or hotel), Wine Trade, as well as buyers involved in wine buying decisions.
Background of Facilitator:
Mr Lim Hwee Peng, CSW is a well-qualified wine specialist, with multiple-expertise in the wine education, wine journalism and wine consultancy field of work. On this specific topic, Lim will be sharing his know-how in developing a wine list that make commercial, practical sense, and if resources allowed, could potentially be an international award-winning wine list.
As a testament of his competence in this area – citing his involvement as a Wine Consultant to Tung Lok Group (since 2008); the restaurant group’s Club Chinoise restaurant wine list was the first Chinese restaurant in Singapore to be awarded the Wine Spectator Award of Excellent (2009). And in subsequent years, My Humble House and Chinoise by Susur Lee (Resort World Sentosa) were also awarded the same international gong by the Wine Spectator.
More about Mr Lim Hwee Peng
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