ON THE LIST | Yi Ying Yong
67 Pall Mall Singapore’s Junior Assistant Head Sommelier, Yi Ying Yong recently achieved the highest global score for the European Chapter Court of Master Sommeliers Advanced Exam. She is currently on secondment in Hong Kong, looking after the latest addition to the 67 Pall Mall En Primeur portfolio of unique access and events for global members, 67 on Hollywood, an intimate Champagne pop-up bar on Hollywood Road offering Asia’s largest by-the-glass Champagne selection.
‘I love learning the history, geography, and personalities behind a wine. For me, knowing how the wine is made makes the experience so rewarding. That said, the best way to learn about wine is to taste as much as possible. And there’s no more fun wine to taste than Champagne. Just the word sparks immediate joy. In Hong Kong I’m trying to educate a fizz-obsessed city on the nuances behind the bubbles, and the fact that Champagne can be drunk anytime, anywhere: to begin a meal or to end it; to make a toast or sip throughout a meal.
‘Take Bereche et Fils’ 2017 Ambonnay Grand Cru, a 100% Pinot Noir from a single plot. Round and opulent with a touch of botrytis, it will change your perception of Champagne only being suitable as an aperitif. I really admire Bereche’s focus on micro-cuvées which express different aspects of terroir, vintage and grape variety. The same could be said about Philipponnat’s Clos de Goisses –the prestige cuvée of a very underrated Champagne house, one of the few “clos” in the region and the first to be vinified and bottled separately. We’re pouring the 2012 right now.
‘And I have to mention the Jacques Selosse Blanc de Blancs 2009. This producer changed my perception on Champagne, and you can’t ignore it when talking about grower Champagne. Anselme Selosse was so influential, propelling the grower movement through organic farming and lower yields. He broke with tradition by making his wines in an oxidative style, while most Champagne houses were vinifying in stainless-steel, resulting in a distinct salty, nutty aroma in his Champagnes. The blanc de blancs tastes like a complex white wine, but with bubbles. Because of its rarity, it’s the most expensive on the list.’
TWO
MINUTES
WITH
Frédéric Rouzaud, Louis Roederer
IN
THE
VINEYARD
Gump Hof, Alto Adige, Italy
ON
THE
ROAD
Christina Kaigg-Hoxley in the Adelaide Hills