The Fine Wine Experience Burghound Symposium is back in 2025! We have an exciting programme of masterclasses, dinners, and our paulée-style gala dinner ready for you. It’s all about deepening our pleasure in and our appreciation for Burgundy, with plenty of fun along the way.
You’ll find all the details below, and tickets are on sale now!
We are flying in leading Burgundy critic and writer Allen Meadows (and 'Mrs. Burghound' too!), as well as a range of great Burgundy producers, in person. There is much to learn about the complex yet rewarding fine wine region of Burgundy. Allen’s expertise, his complete fluency in the subject, and his ability to teach, to lead, and to moderate discussion offer much to both the novice and the experienced aficionado.
And, at the producer-led events, meet the producers, and learn from their first hand experience and their wines. This year we are delighted to welcome Antoine Amiot from Domaine Amiot-Servelle, Bertrand Dugat from Domaine Claude Dugat, Christian Clerget from Domaine Christian Clerget & Antoine Lepetit de la Bigne.
The Fine Wine Experience Burghound Symposium has been running annually since 2015 (with an intermission for the pandemic), and this year we begin with a solid, wide-ranging programme in Hong Kong. We are delighted to finish by returning to Bangkok, where we had such a great time last year. In between – something new for us – Tokyo! We look forward to seeing you at any or all three cities this year.
Tickets are of course limited at all events, and at certain dinners, very limited. We recommend you book as early as possible to avoid disappointment - events@finewineexperience.com or call +852 2803 0753.
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2025-03-15 18:00:00
2025-03-15 23:59:59
Asia/Hong_Kong
The Role of Stems in Red Burgundy Wine Dinner
Four Seasons Hotel Bangkok, (300/1 Charoen Krung Road, Sathorn, Bangkok, 10120, Thailand)
with special guests: Allen & Erica Meadows
The traditional approach in Burgundy reds was to harvest and ferment in whole bunches. The trend in the ’80 and ‘90s, made popular by Henri Jayer amongst others, was to completely destem all the fruit before fermentation – fermentation vats full of whole berry ‘caviar’. In more recent times the trend has moved back somewhat, with a renaissance of the idea of whole bunch ferments for a variety of perceived benefits, while others have adopted a partial whole bunch approach – varying the proportion of whole bunches used by vintage and by vineyard. In this evening’s seminar Allen will delve into this subject with us as we taste leading examples from both sides – 6 producers who use at or near to 100% whole bunches, and 6 producers who 100% de-stem the fruit. The seminar is not so much about trying to decide which approach is superior – that’s a matter of personal taste, and both sides include some of the most exalted domaines of all. Rather, this evening we have the guided chance to explore the rationale for, and impact of each approach. This evening promises to deepen our understanding of Burgundy, in a fun and interactive tasting.
WINES TO BE SERVED
2020 Domaine Sylvain Cathiard - Vosne-Romanée
2020 Domaine Emmanuel Rouget - Côte de Nuits-Villages
2012 Domaine Ghislaine Barthod - Chambolle-Musigny 1er Cru ‘Les Gruenchers’
2021 Château de la Maltroye - Chassagne-Montrachet 1er Cru ‘Clos du Château’ Monopole
2017 Domaine Harmand-Geoffroy - Mazis-Chambertin Grand Cru
2009 Domaine Jean Grivot - Clos Vougeot Grand Cru
2022 Domaine Prieuré Roch - Pinot Noir
2021 Laisse Tomber par Bastian Wolber - Bourgogne Hautes-Côtes de Beaune
2020 Domaine de la Cras (Marc Soyard) - Bourgogne Coteaux de Dijon
2012 Domaine Dujac - Gevrey-Chambertin 1er Cru ‘Aux Combottes’
2011 Domaine des Lambrays - Clos des Lambrays Grand Cru
2009 Château de la Tour - Clos Vougeot Grand Cru
See past photos gallery
2025 event programme 
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