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Tasting Wine with the Expert - Debra E Meiburg, One of the Four Masters of Wine in Asia
Get ready to give your tongues a workout! Wine expert Debra Meiburg will charge and challenge your nose, tongue and brain. You will leave with a structured analytical framework that will help you evaluate and differentiate what makes a high quality wine, and why.
For more information, please visit http://debramasterofwine.com
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Date |
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Aug 27, 2010 (Fri) |
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Time |
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7:15 p.m. – 8:15 p.m. |
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Venue |
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HKUST Business School Central
15/F Hong Kong Club Building, Central, Hong Kong (MTR J3 Exit) (map) |
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Speaker |
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Debra E Meiburg, Master of Wine |
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Topic |
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Let Me Introduce You to Your Tongue |
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Language |
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English |
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Dress code |
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Casual |
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Fee |
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HKUST MBA alumni/student: HK$180
Guest: HK$210 |
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Registration |
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Please register online on or before Aug 24 (Tue). For new admit, please send your name, class/mode and phone number to mbaaa@ust.hk with the subject “Tasting wine with the expert”. |
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Enquiry |
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Diana Chow - diana.chow@alumni.ust.hk |
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Event Host |
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Diana Chow (FT03) |
Tongue tingling exercises demonstrate key factors affecting wine quality, such as acidity, sweetness, tannins and alcohol. Participants experiment with q-tips, lemon juice, tea, grapes and other tools to "map" their tongues. They will learn the principles of wine selection, develop skills in assessing and analyzing wine quality, refine their knowledge of the six “noble grapes” and untangle tongue twisting terminology such as wine intensity, complexity and length.
Four types of wines will be served. The wines are chosen to showcase key characteristics such as sweetness, acid, tannins, body, oak, intensity, length, etc.
Payment
Please bank-in the full amount to Hang Seng Bank (024), HKUST MBA Alumni Association, Bank No. 371-004730-668 and send the bank-in slip by fax to +852 2705 9596 with your name, class/mode, contact number and email address, and stating “Tasting wine with the expert”. You may also scan the receipt and email to mbaaa@ust.hk with subject “Tasting wine with the expert”.
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