TFT HK Monday Update

Good morning and happy Monday!

Here's a brief round-up of last week's events, and a heads-up about what's going on with TFT HK this week:


1. We learned about sustainable viticulture and became "Tongue Explorers" with Eddie McDougall at the Flying Winemaker WineSkool:


Last Tuesday evening the TFT HK team and some of its supporters slipped on WineSkool lab coats, to be led through Eddie McDougall's Tongue Explorer class at The Flying Winemaker in Lan Kwai Fong.  Presenting us with a tongue map and four sustainable wines to taste, Eddie taught us to open our palates and our minds to the sweet, salty, sour, bitter, and umami flavors that combine to create the tastes we recognize as fruity, tannic, etc. He encouraged us to taste thoughtfully, and also to look beyond the bottle and be conscientious about the methods of farming used to produce the wine we drink.



A big thank you to Eddie, the Flying Winemaker team, chef Alexandre Talpaert (for the many delicious, wine-paired snacks!), and all those who came out to support TFT HK. It was a wonderful evening, and we look forward to future TFT events with Eddie!

A wonderful night for green oenophiles! 

Ready to taste

Food Hero Tuesday: Eddie McDougall, of the Flying Winemaker, teaches us about sustainable viticulture

Note from the Editor: Every Tuesday, TFT HK will bring you a post or article from one of our local or global food heroes. These are people who inspire us, and whose visions align with the values that TFT espouses and promotes. This week's post is from Eddie McDougall, creator of The Flying Winemaker (wine store and education center in Lan Kwai Fung). Eddie has partnered with TFT HK, to bring TFT supporters a sustainable wine tasting at The Flying Winemaker tonight, and he generously shares more of his knowledge with us here today. Many thanks to Eddie and the fine folks at The Flying Winemaker. We can't wait to sip and learn tonight!

Myth Buster: Organic, Biodynamic & Conventional Wines

Still to this day I get asked several questions about the integrity of organic and biodynamic wines. Most of these questions revolve around the value-added taste benefits and the notion of healthier drinking.

Sustainable viticulture which is what biodynamic and organic practices falls under, is a farming method used to preserve the natural environment with minimal intervention. Farming under these practices generally implies, minimal use of chemicals, building the natural population of micro-organisms in the soil and the use of natural composting fertilisers.