THE QUEST FOR BALANCE
major difference in how Asians and Europeans view wine. The former mainly uses it as a cooking ingredient, the latter see it as a companion to good food. Increasingly, though, Asians are picking up on the wine culture as well. “In the last 10 years, I’ve seen a big change in how Asians, especially those living in Hong Kong where I’m based, view wine,” says Jeannie Cho Lee, Asia’s first Master of Wine. “A lot more people are interested in learning about wine, and they are buying wine for their homes. I am quite fascinated by this.”
Jeannie has been in the wine industry for nearly two decades. She fondly recalls: “I was writing on business in Asia, writing for publications like
and before I was asked to write about wine. And I found out that there was so much about wine to learn about, and I got hooked.” Soon after, Jeannie was contributing to international wine publications, such as
and Today, she is an author, journalist, consultant, wine educator and TV host (of TVB’s
In 2008, she gained the Master of Wine title, a qualification issued by The Institute of Masters of Wine in the UK. It is regarded as one of the highest standards of professional knowledge in the wine industry.
“As an Asian, I feel that it’s an interesting industry to be in. Most of the time, I’m the only Asian in the room when there are wine conferences or discussions,” Jeannie, who is of Korean-American descent, says. “I see it as a call to represent Asia in the best possible way.”
The role of Singapore Airlines’ Wine Expert gives her the responsibility to curate a selection of fine wines for the airlines passengers all year round.
had the opportunity to talk to Jeannie in an exclusive interview with Jeannie. Highlights: It’s a long process, honestly, but an exciting one as well. The three of us will get into a temperature-controlled room, and taste hundreds of different wines that have been pre-selected by the air sommeliers. We take a break every now and then to make sure our palate is neutral. Finally, each of us pick our top five wines, and then we compare notes. We discuss the strong points of each wine, and in the end decide on the wines that would be served to passengers. Every palate reacts differently to heights, and that means someone’s palatial experience might different from another person’s. Having said that, there is no denying to quality wine, and that is our top priority when deciding on the list for Singapore Airlines. In general, it is about balance. A good wine is a harmony between acidity, alcohol, tannin and fruitiness. None of those aspects should overpower another in a good wine. Of course personal liking comes into play as well, but when it comes to determining a good wine, I think most of the experts would agree on certain ones. That was the case when the panel members were deciding on the wines to serve for Singapore Airlines passengers. Our top five wines were mostly similar, with an odds here and there due to personal taste. Serving wine with Asian food is a different thing than pairing it with European food. Asian food, say Chinese food, is served all at once instead of course by course. To match that approach, it is best to serve both red and white wines at the same time, and sip them depending on the food you are eating. Red wines are best savoured with meat dishes, while the whites work best when paired with flavourful dishes, or spicy dishes. The whites have the ability to cut the oiliness and the spiciness and refresh the palate. I’m very excited about the increasing interest in wine among Asians, because it also changes the way we eat. Us Asians tend to eat quickly and leave the dining table right afterwards, but the inclusion of wine at the dining table encourages people to relax, enjoy the food and the company. I think that’s the beauty of wine – it relaxes you.