Ep. 1386 Susanna Poon | The Next Generation

Hey, guys. Check out Italian wine unplugged two point o brought to you by Mama jumbo shrimp, a fully updated second edition, reviewed and revised by an expert panel of certified Italian wine ambassadors from across the globe. The book also includes an addition by professoria Atilushienza. Italy's leading vine geneticist. To pick up a copy today, just head to Amazon dot com or visit us at mama jumbo shrimp dot com. Welcome to the next generation. I'm Victoria Chacha, join me as we chat with young Italian wine people shaking up the wine scene. We're going to geek out on a grape or grape fam and then hear about all the wild wine things are destined up to. From vineyard experiments to their favorite wine bars. Hey there. Welcome to another episode of the next generation. With your girl, Victoria Cia. I am here to talk about all the sexy great babies there are in the Italian wine world, which will take many days. So you're gonna have to stick with me for a while, and then we're gonna interview some Dandy wine folks. I don't think I've used the word Dandy in a very long time. When do you use it for? Dandy? So today, I'm gonna dive back into Colorino, and then we're going to interview the charming Susana Poon, she's a via student, a very, very, very intelligent, one professional. As they all are, only just, a guess are. So Colorino. Colorino, Colorado. So I advise you now to go listen to the other podcast if I you didn't hear me. Give you all the hot facts on the Colorino group. Now we're going to focus on the most popular, the most planted type of colorino, colorino de Valardo. So again, colorino, its home is in Tuscany. It is found this particular type of colored, you know, coloredino del valdarno is found in county classical docG. One thing. County docG or bigger, other thing. And then, you know, And I'm sure these names sound familiar to you. They're they're famous. They're very well known. I mean, everyone knows county. I mean, do I have to make a silence of a Lam's reference? I will. Moving on. So what is Colorado the valdarno like in the vineyard. So it's disease resistant and hardy. And like its other group members, it's a late ripening variety. But unlike the other colorinos, its pulp is clear instead of colored, giving colorless juice when pressed. So Now we're getting a little tricky here. Right? We're talking about Colodino adds color and all this stuff, but then Colodino, the Valodino is like, wait. When you press me, we're not giving any color. So when we go into more specific zones in county. So we have the county rufina zone. Here we see a, a concentration of high quality plantings of colorino. That's a really fun fact to know, actually. There are some great counter rufinas. And now you know a little fact, so if you ever drink one, you can be like, oh, I wonder how much Colorino is in this. Probably not a tremendous amount. It's has to be at least, I believe it's eighty percent, Sanjuvez. But you'll still, you'll still get some Colorino in, couple of their indigenous groups as well. But anyways, so Colorino de Valdarno, we have in the glass. It's a deep violet color. But remember, you typically are not gonna see this wine binified as a mono varietal wine. Meaning, it's never gonna be in the wine by itself. I'm sure there are wines, especially, you know, you have to go back to the past, like, think of how good you can't do. They have to think of, you know, time and farmers are the ones making these wines. So I'm sure, you know, there are people that still just make it. But when it comes to wines, you're gonna find on the shelf. You're really, if you find I it's really hard to find one of these, this grape, like, alone, making a wine. But it is good to know that bites its nature on its own, its deep file in color, its full bodied, it's assertive in structure, And it has aroma's dark berries, black licorice, black berry jam, but a menthol and herbal. Still sticking with that little bit of trend, you know, Tuscany, you know, you got a little always those little herbal earthy notes coming through. For that region. And it is a white ripening variety. Remember, and some wines may show a green streak due to a lack of ripeness in cool ringy ears. That's extra precise for your wine nerds. And again, like I said, it's usually blended and especially in the roofina and classical area, it is added anywhere from one percent to ten percent to San Jolvez wines to increase the color. So all the facts you need to know about Colorino. Now let's move on to Susanna. She is here with us today. And Charles Susanna. Welcome. Welcome. Welcome. Hello. How you feeling? How's how's it going? Yeah. I feel energizing because after the exam finally, it's a very intensive, forty five days program. Mhmm. So we took these opportunities to come here all the way from Hong Kong and, to to see and also to share to join the local Italian one here. So is this your first time in Italy? No. It's my second time, actually. The first time was back to, like, last year. I went to Fentry Quarter. Yeah. Because I love sparking wine. Did you do it with the Jitaskolastica? Yeah. Oh, you did? Yeah. Cool. Aren't those great? Those trips are the best. Like, you get it's so immersive and and also drinking bubbles Yeah. For a few days. Is Beautiful. So you come from Hong Kong. Right? Yes. Cool. So tell us a little bit about yourself. Yes. I'm a banker. I work in the finance industry, but, I also take this opportunity to share my passion in wine in teaching in the university for WSDT level one and level two course. Wow. So you're living a double life. You have your bank life, and then you got your wine life. I think it's good that to turn my wine passions, to share with a wider community in Hong Kong. Yeah. So Hong Kong is a very energetic city. And, people are, they are willing to drink. Okay? They're willing to open to try different kinds of, beefage. And, I think it's a good that, at the early stage when they, learn about wine, to have, to see the role of the wine, and then they can have a systematic approach in, and share the, feelings in terms of the, testing notes and structure as well. So we are more on talking about when we say the testing notes, we are not just only saying lemon apple. We are more using the local, and language. I mean, the local terminology to share how we feel about the wine. Yeah. I I do that. And, like, and what kind of people do you see in your your w set classes? Like, do you see a lot of young people, or is it kind of mix? Yeah. It's kind of mixed. Okay. Because in Hong Kong, our program can, dispute and come here, and then they can, apply the, the Hong Kong government education fund. So we do see a lot of, university they get prepared themselves to to go to work in the society. And I do see a lot of, people, they're thirty, something years old. They are already, start going out to work, they are start, getting wealthy, and they want to learn how to appreciate wine as well. And also, we do see, small portions of people that are retired, and they just want to find their hobbies. Oh, yes. I mean, that's that's always lovely. And wine is a great hobby as we know. Okay. So you teach w c, but what made you go down the Italian wine route? Right. I start with sparkling wine. Okay. I'm a sparkling wine person. Oh. Yeah. In particularly champagne, of course. But I think, when we more, more about the Italian wine. It's actually, there's a lot of possibility in terms of the sparkling wine, not just only about the the production method, it's about the grapes itself. I found it very interesting, about this. So that's why I want to like, specialize myself into the sparkling wine. So Italian wine would be the first place for me to go to. And then secondly, in Hong Kong, the Italian wine ambassador community is very established. The people are helping each other. They are willing to share re willing we learn together. And, I think this makes me as a individual. I would love to, more devoted into the Italian one. And then thirdly, it's our students. Because they always ask me, where to buy the wine, within the, certain budget. I think Italian wines, we don't go wrong. Right? We have different kinds of grapes as well as the steel wine, sparkling wine, as well as acetyl method. It would be very good for them to go out to do the pairing as well. And particularly in Hong Kong, the international city. We have a lot of different kind of cuisine. Or even in the Hong Kong style we have different kind of source. So that will be part of the food very well. So that's the difference make me very passionate about the Italian wide study. Oh, yes. So I want to ask because you're sparkling wine, because I love than wine. Is there a Italian sparkling wine particularly that you've been loving lately, like any, like, or at least an area besides from Chacorta? Oh, Chantel Drog would be my choice as well. So, I think, because They all already have the very big chardonnay. Mhmm. And also, I mean, the grape style is an equivalent. And as well, I think it's a very, very rich in terms of the style. I think, this is something that is swiny as well. Mhmm. And of course, post cycle, okay, in Hong Kong, post cycle is a very big market. And, in particularly this time at the via, we have the master cost to explain the, post cycle, deal CG, I think. And, I have this is my first time to have six different glasses with different terrain, different slope facing angle, and I I think it's very inspiring me on how I going to evaluate the sparkling wine in the future. That's so beautiful. I I mean, yeah, and I think, especially prossecco, because there's so much prossecco in the markets and different levels of quality of prossecco. That when you do hone in on, Coniliano, Vadobiadine, you get to, like, actually More respect it because it you know what I mean? In the sense that when things are so voluminous and you're like, oh, prossecco. When you really focus on the terroirs and really look at it in of, like, fine examples, it reinspires you and it it reminds you that, like, wines really come in different styles and different. Yeah. And also the cool system, actually, they have different, kind of, thought. Right? Yes. So this made me very interesting. I think this is something that we can share with the community. Not just only post echo have just one style. It's actually they if they imagined, if they dress different kind of dresses, they will have different kind of outfit. Mhmm. So I love that. Yeah. This is something that, we should let the people to understand and how they appreciate the bubbles. Because I think in the Asian, they always think bubbles with them headache, but it's actually not. It's actually how we choosing the right sparking to appreciate, and then match with the dishes, and then that will be go perfectly. Absolutely. And and you just have me thinking a great advertisement would be, like, different people, maybe ladies in different dresses with the sparkly, because I mean, that the both like a nice outfit and a glass of bubbles is is everything most people want. I mean, I want. It'll look fabulous and be drinking fabulous things. Absolutely. Are you gonna be able to go visit any wineries in Yeah. Yes. I did. Yeah. Are you enjoying this podcast? Don't forget to visit our YouTube channel, mama jumbo shrimp for fascinating videos covering Stevie Kim and her travels across Italy and beyond. Meeting winemakers, eating local food, and taking in the scenery. Now, back to the show. Yeah. I would, apart from Mineto, I will go to Chantadog, of course. Yeah. It's a while ago there because, back a few weeks ago, I'm when I'm in Hong Kong, I'm a part of the guest speaker to promote the Farahui. Oh, cool. Yeah. Okay. So, I will go with that it. And then, of course, I will go to prosector as well, and also forward the area. So it's a work hard play hard situation. That's awesome. And so how long are you in Italy for? We'll be here for three weeks. Oh, beautiful. Beautiful. Yeah. Cause I was seeing other other students, some are like, have to leave so fast. In two cases, my heart breaks. I'm like, I wish you could just stay or, you know, enjoy because after such an enriching class, like, I remember my mistake was when I did Via at the time I wasn't living in Italy. I was like, oh, I'll just stay for I think it was, like, ten days. And at the time, it was, like, still, like, COVID heavy, like, regulations. It was twenty twenty one. So I think I only had, like, a certain window I was, like, allowed to stay in Italy, but I didn't use it all. I was, like, oh, just ten I had, like, four days after my, my exam. And it was my biggest regret because when I was leaving, I was, You know what I mean? It's just because after exam, you need time to relax and chill. I have to. Because, my wish list this time, every time I I I have a plan already. So every year, maybe come here for two to three times. And every time I'm going to hit on two to three regions. Mhmm. And then you will make your whole time in Italy more well spent and more meaningful as well. Absolutely. And because, you know, a region alone is like something you wouldn't even know in a lifetime. So you have to dedicate as much time as you can, you know, rather than, like, coming here really quickly or trying to do so many things in a small period of time. Yeah. I also found that, my student day, I'm really happy to see a lot of, my video in the vineyard. The the wine they are drink, the the food, Italian food pair with the Italian, etcetera. So they, because they may not be able to travel that often like us, but they are willing to learn and appreciate. And also the story behind because I think that's interesting, we have, this time we study over a hundred grapes with variety. Some of the grapes they had actually have a very beautiful story, like Abolce. Mhmm. Yeah. They're very jealous of our abilities. Yes. And also they have, not just only one style of wine. Mhmm. I believe they have sparkling. Still sparkling, and also a passitro. Right? Yeah. So it it would be it would be very great. And it's not we may not be able to find in the market in Hong Kong, but I know some of the imported are already imported, but it will be good to share this kind of a different faces, different angle of the grape variety. I think this is something unpassion to share this kind of story to my student. I think, I mean, to the younger generations, they need not just only drink. They don't need just only alcohol, but they need the knowledge, they need their history, they need to understand the terror, etcetera, so that they learn how to appreciate. Yeah. Exactly. The appreciation, because that's, like, one of the spectacular things about Italian wine is that it's really versatile. There's so many kinds, but even at all price points, you can find things that'll really inspire you and overwhelm you with how delicious it is and unique. And I think that's, like, the one of the main things for the young generations, like, appreciating Italian wine is that it's like, wow, you can get this bottle. It's not gonna cost me an arm and a leg. But it's gonna make me happy because it's delicious and great. But on that note, kind of bringing in the food a little bit because I know you were talking about how this cuisine in Hong Kong is also very diverse. Yeah. Do you have a food and wine pairing that you love? From back home, like Italian wine and local food. Because I cook at home as well. Ah. Yeah. So most of the time, we have some traditional, I would say festival. We have the I braised the mushroom. With oyster sauce. I think that won't go very well with the bureau. Yeah. And, I remember, three years ago, I did the project. I'm talking about on the bureau, and then I caught the first mushroom with me, and then my friends, after my video of finish, and then my friend says, oh, let me try, and then they love it. Yeah. Well, so what kind of Nebula are we talking? Last time I used I share a bottle of bravo. Oh, wow. Okay. Yeah. Oh, my gosh. Yeah. No. That makes complete sense, actually. Now that I'm thinking about it because you have the mushroom, the umami, then that, like, salty. Yeah. Oh, and oyster sauce was so good. Oh my gosh. And do you find that, like, in Hong Kong, there is, like, a thriving, like, wine bar scene or at least, like, the wine lists are growing, like, Yes. That's interesting to learn about, I mean, after COVID, a lot of Italian restaurant, they establish in Hong Kong. And then wine needs, of course, Italian restaurant, they have a majority of wines. But some of the restaurant, a new restaurant, they are not just only have the French wine. They have a lot of very, sophisticated, Italian wine, on on the menu as well. So I think this is something that very good good job on the Hong Kong community, I would say. And, they share every year. I mean, in the past two, three years in the during the COVID, every quarter, they will organize some of the, wine event. Okay? It's a sit down tasting. They will have different themes. Sometimes it's, of course, we will have people themed under the National Harbor. We also have, like, lanterns wine, and then they showcase without the coaster and also the Chantu Chantu dong, etcetera. So, it will it is very good and bring to blend together with those, restaurants in Hong Kong to to to showcase this kind of, wine tasting event. And then with the great support of, Italy agency in Hong Kong, they are very great support to promote wine culture here. So I find people get the platform to know, but I think, we still have the time to bridge the gap on how to commercial, like, to more wider community, not just only the wine offer. It is actually people may they may not know how to drink, but they want to learn. I think this is something that we can do more, in our market. Absolutely. Yeah. There's people that are always eager to learn, and it just takes, like, the right I wouldn't say maybe to the right, but, like, the an approach that that inspires them and opens up their minds. And, I mean, I've never been to Hong Kong. But, I can only imagine, like, how do you see the future of Italian wine in Hong Kong for the young generations? Well, I would say very promising. Mhmm. Yes. We we have a very, great importer. They are really go not just only importing the the general a Italian wine, but they really want to dig out some native grape variety to bring to the home market to to showcase, this kind of story as well as the, the wine making ten these, etcetera, to let our people know. So I think, our our importer also did a very good job, to, to, to assess different kinds of sources to hear. Okay. And, I mean, I'm kinda seeing this trend because, speaking with other others from China and and different parts, of course, is like that drive by the importer because of, obviously, of access. So so it's really up to you as like an educator to kinda, like, help foster that demand. Right? So you're seeing it growing slowly, you think? Oh, no. I grow I think it's, it's picking fast. Fast fast. Much faster than I expected. Really? Yes. That's amazing. To be honest, say, Of course, for us, traditional wine student, we start from French wine. But I do see a lot of students right now. I I they are starting more on Italian wine, especially they have individual, study group. They have different kind of failed, like, people, ultimately, like every month or every two weeks. They set a theme and they share, a month, whatever they can source in Hong Kong, but they have young generation. They are not, like, me as a bit of age, lady. Yeah. So I I do see they are very passionate. We still have a good offer and the Jetty young people to really want to learn. Okay. That's incredible. I think. And now that you're done via and and you make videos, which I wanna see these videos that you mean, to educate, you can help bring them and inspire them to come to Italy. And and actually experience. I mean, I don't wanna say just come to VIA even though I'm doing the program, but but come in and and visit some wineries. Yes. As well as the spot in wine. This is something that I want to promote more on this spot in wine culture in Asia. So Of course, a tiny one, italian sparkling wine will be on my list. And I have after all these few days, I think I have more to tell and more, to share with our community in Hong Kong. Beautiful. Well, thank you so much, Susanna, for coming on the podcast. Thank you. Very lovely to talk to you. And I wish you the best of luck in just a few moments. You'll find out your results. Yeah. And, thank you. I hope to see you soon again, but in, another way, another format, but not just Okay. No. Whenever you're in Italy, we will have some sparkling wine together, or maybe one day I'll get to Hong Kong one day. I hope. Alright. Thank you. Thank you, Talas. As always, a big good option for hanging out with me today, remember you can catch me every Sunday on the Italian wine podcast. Available anywhere, you can get your pods.