What do you think of Singapore’s wine scene and its consumers?
An increasingly confident pool of consumers are demanding more, including uniquely-designed activities and also expecting wine professionals to be competent service- and knowledge-wise since most information can be conveniently found on an iPhone.
How are establishments adapting to this evolution?
Some restaurants include subtle education elements by arranging them in geographical sequence and listing grape varietals, all efforts to inform and familiarize diners with the many wines and regions.
Any suggestions on where to go?
Les Amis (for French wine), Forlino and Gattopardo (for Italian wine), Bodegas y Tapas (for Spanish wine), as well as Asian eateries like Wan Hao Chinese Restaurant, My Humble House, Imperial Treasure Fine Chinese Cuisine and Chinois by Susur Lee are some fine examples.
Everyone’s talking about Australian wines. What’s your take?
Some of them will surprise you. A key development in the Australian wine industry is the focus on making a wine that reflects its place of origin. Aussie winemakers are also using other varietals instead of the usual suspects such as Fiano, Vermentino, Arneis, Tempranillo, Sangiovese and Nebbiolo, which make for great alternatives.
