Maxscene-Wineshop

We are opened.

FHA Prowine第二天-有趣的聖山(Montsant)西班牙葡萄酒產區，位置在西班牙北部的加泰羅尼亞地區。這家酒莊把聖山的4種特色的土壤(沙石，黏土，石灰岩與板岩)所種出的歌海娜葡萄Garnacha(Grenache)酒，分別品嘗到不同土壤種出的味道。

Wolfburn whisky tasting in Maxscene Wineshop, 4 drams to try @$288.

Last Friday 8 March Kaohsiung's wine event in Grand Cru cellar introducing our very new range of Sol De Chile wines and pairing with light finger food. A group of very attentive and serious wine learners from all walks of life.

In 2024, we are starting out a new range of highly awarded Sol De Chile wines in Taiwan.

Introducing our new Classic & Reserve Pinot Noir wines from Central Valley, Chile.

Please visit us at Kaohsiung Grand Cru wine cellar (address in poster) tomorrow 8 March, Friday 3-5pm to try out other Sol De Chile wines as well. See you soon!

在這新的2024年，我們很高興介紹新的Sol De Chile陽光智利精選與陳釀黑皮諾紅酒。明天3月8號在高雄藏酒酒窖(宣傳海報有地址詳述)，下午3點到5點，歡迎各位來賓蒞臨指導。

Matured Wine Series offer- Canalicchio Di Sopra Brunello Di Montalcino 2004

刚過去的禮拜三，蘇格蘭酒區裡的低酒區的Lowland Kingsbarnes Distillery威士忌酒廠主人家Mr William Wemyss親臨香港介紹他们家的産品。有幸的聽他的講解，他可能沒想到原來2017年時，他們新建廠初時，我與酒友已經參觀過酒廠了！哈哈，還試過了他們的New mix新酒！A very nice surprise to meet up with Mr William Wemyss of Kingsbarnes Whisky in Hong Kong on last Wednesday. He was totally surprised that I told him that my first visit to Kingsbarnes was in 2017 and had tried their first new mix whiskies.

今晚校正回歸到蘇格蘭威士忌了 。。 還是自己的口味😉。。。最後的图是新加坡🦆🦆🦆鴨店。。。你懂的。。 My love is still Scotch whisky....last picture is the doorstep to Singapore gi**lo paradise...😉

這群人美國Kentucky肯德基波本桶陳年出來的威士忌酒，有一份炙熱的執著。。。我也被感染了。A fervent group of American Kentucky Bourbon whisky lovers.....I have been infected by their passion for this whisky!

New wine tasting about to start! 智利新紅酒初體驗就要開始了！

Please visit us this coming Saturday and Sunday in Intercontinental Stanford Hotel.

The shop is temporary closed, the owner needs a week's vacation elsewhere. 東主放假。

We present to you the semi-finalists of the ASI Best Sommelier of the World 2023: the 17 sommeliers who will continue their battle for the title! 👏🏻👏🏻👏🏻

In no particular order:

🇦🇷Valeria Gamper (Argentina)
🇦🇹Suvad Zlatic (Austria)
🇧🇪Tom Ieven (Belgium)
🇨🇳Reeze Choi (China)
🇨🇾Sotiris Neofytidis (Cyprus)
🇩🇰Nina Jensen (Denmark)
🇫🇷Pascaline Lepeltier (France)
🇮🇸Manuel Schembri (Iceland)
🇯🇵Wataru Iwata (Japan)
🇱🇻Raimonds Tomsons (Latvia) .tomsons
🇲🇾Chuan Ann Tan (Malaysia)
🇳🇴Francesco Marzola (Norway)
🇳🇿Andrea Martinisi (New Zealand)
🇿🇦Jo Wessels (South Africa)
🇨🇭Reza Nahaboo (Switzerland)
🇹🇼Kai-Wen Lu (Taiwan)
🇺🇸Mark Guillaudeau (USA)

Congratulations to the semi-finalists and have a good night’s rest! Tomorrow is the semi-final, which will happen behind closed doors. We will not know the names of the finalists until it is announced live during the livestream on Sunday, February 12th, link in bio – don’t miss the final! 🎥😉

Let’s take a moment to applaud all the candidates – it takes a lot of time, motivation, and passion for the profession of sommellerie for them to be where they all are now! 🥂👏🏻🥂

Photo credit @ ASI/HRVPROD