How To: Open and Decant a Bottle of Red Wine

Hervé Pennequin, Head Sommelier at Amber at The Landmark Mandarin Oriental, Hong Kong, illustrates how to properly open and decant a bottle of wine.

http://www.mandarinoriental.com/landmark/dining/amber/

Herve Pennequin, a native of Lille, France has been a professional sommelier for over 20 years and has been recognised by his peers during several competitions as one of the best in the world. His long record of achievements includes earning third place in the "Best Sommelier of the World" Competition in 2004.

Pennequin's interest in gastronomy started at the age of fourteen in a culinary school in France where he discovered that his true passion and talent was in wine, made evident by winning the "Best Young Sommelier of France" in 1989. He then embarked on his wine career in Michelin starred restaurants in Paris and worked alongside star chefs including Philippe Groult and Alain Senderens, followed by high-profile restaurants in Los Angeles and New York.

Pennequin enjoys traveling through wine regions on every continent in search of new vintage and refining his craft.

Topping his list of favorites are Pauillac, Saint Emilion, Champagnes, Barolos, Riesling, Syrah from The Rhone Valley, Pinot Noir from Burgundy and Central Otago. He also enjoys low-fermentation beers from Belgium and, after a great meal, a very nice Grappa.

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