Authorities move to close the facility producing the “Tang Kuoy” wine.
The Ministry of Health has called on relevant institutions and local authorities to strengthen the monitoring and elimination of unregistered facilities producing wine.
Health Ministry says four people had died and another 12 hospitalised after consuming “Tang Kouy” herbal wine.
Anger over a plan to expel the acclaimed dry whites of Chablis from the Burgundy.
Most Brazilian wineries use the Charmat or tank method.
Sparkling or sweet, demand for English wine is flourishing, say producers, with the search for suitable land to grow grapes and plant vineyards gathering momentum across England.
So with more than 20 years of experience in the wine industry, he opened the first wine tasting class in Cambodia, the Vionolive Wine School. Eileen McCormick caught up with him recently.
And because there are just so many amazing bars offering a plethora of drink selections around the island state, we listed down some of the best bars you can visit after a day’s tour.
Vietnamese men drink five standard alcoholic drinks on average a day, the highest volume in Asia, according to the Lancet.
Borja Saracho lowers five cages loaded with 2,500 bottles of white wine.
French wine lovers revolt against the deportation of “outstanding” winemakers.
Cambodia expects that crop yields of rice, corn and beans will be better than average this year, according to a prediction.
IDD Premium Wines in partnership with Sokha Phnom Penh Hotel and Residences and Domaines Barons De Rothschild (Lafite) held its Los Vascos Wine Dinner on March 26 at Sokha Hotel.
Winest Cambodia organised a wine tasting under the theme “Old World v New World Tastes” at The Winest Showroom.
Choosing a tranquil section of a marine park off the Riviera, they submerged 120 bottles of Bandol wine to a depth of 40 metres, leaving them there for a year.
Take one of Chile’s finest winemakers, a precocious young South African chef and an imperial old Chinese House and something truly remarkable is bound to happen.
There is a lot to be said for the organoleptic pleasure of a fine match between food and wine and I am ever so prone to preferring certain wine styles in the dark, humid heat of the Cambodian night.
Last week, I spent an afternoon with Thibault Odent, brand ambassador for the global wine negociant, ‘Mestrezat Grand Crus’, enjoying a few well-chosen wines.
Captivated by the golden era of British film, when gentlemen would retire to the library for port and cigars, I eagerly accepted an invitation to La Casa del Habano for an evening pairing various port wines with a selection of fine Cubanos.