[This event will be postponed to the 1st quarter of 2021.]

ECCT Social Event
Wine Dinner: Exploring wine and cheese with a Taiwan terroir

19:00 – 21:30, Thursday, 26 November 2020
Han Room, 2F, The Sherwood Taipei
111, Section 3, Minsheng East Road, Taipei City / 臺北市松山區民生東路三段111號

In a first for the ECCT's signature Wind Tasting Dinners, ECCT members and guests are cordially invited to attend a Wine Tasting Dinner at the Sherwood Taipei, featuring locally produced wines and cheese.

Wine and cheese have not traditionally been associated with Taiwan’s food culture. Globalisation has challenged Taiwanese foodies to test if local ingredients could be leveraged to world-class level. The answer is positive! The flavour of their food is so wonderful that you will be so surprised that you can actually taste the sun and earth of this island. The stories behind the invited brands are so interesting that you won't want to miss them. So, join us for an evening of Taiwanese cheese, wine and laughter.

About DIDA Creamery
Cheese has never really become part of local life in Taiwan, but in 2015, the first Taiwanese brand of cheese appeared on the market. American photographer, Henry Gerard, and his wife, Brenda Foung, have successfully brought knowledge from the West. After countless trials and errors, they have created unique Taiwan-flavored cheeses made from locally-sourced raw milk, and have officially launched their own brand, "DIDA Cheese". At this event you will not only be able to taste soft fresh cheeses like cottage cheese and mozzarella but also tasty, aged cheeses such as Red Kites.
https://www.didacheese.com/?locale=en

About Weightstone Vineyard Estate and Winery
A century ago, Japanese settlers introduced winegrowing to Taiwan and planted their first vineyards. At its peak, Taiwan planted over 5,200 hectares of wine grapes. Today there are fewer than 60 hectares of wine grapes remaining in Taiwan. Ben Yang had always been moved by how wine can create chemistry between people that transcends boundaries of culture and time. He started his wine experiment in 2010 and built a winery in Puli, Nantou. After making organic soil amendments and grading slopes planted with cover crops, they finally produce wine which was 100% made of local grape varieties. Weightstone's effort was recognised in return by Michelin-starred restaurants in Taiwan and the World Finance Fine Wine Report 2018.
http://weightstone.tw/en/home/

This event is co-organised with My Taiwan Tour.

Rate per member & their guest: NT$3,600

To cancel without penalty, written cancellations must be received by NOON Tuesday 17 November 2020
Contact: Lucy Huang / Tel 2740-0236 ext. 214 / lucy.huang@ecct.com.tw