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John H. Isacs

John Isacs is the founder and CEO of EnjoyGourmet, a leading gourmet digital (www.enjoygourmet.com.cn) and print media company in China. He has authored over a dozen wine and food books including the awarded ISACS Guides and other gourmet books and is a wine consultant to governments, wine regions and organizations. He also hosts wine events for leading organizations and companies throughout China. Contact John via jcolumn@enjoygourmet.com. 

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Life’s peachy keen with a classic Bellini cocktail

The English language adores peaches. Look no further than how this delectable stone fruit is portrayed in modern English. Phrases of endearment proliferate including, “she’s a peach,” “peachy keen,” “that’s peachy” and many others. This positive vernacular extends to the world of wines. The quality of peaches in wines are almost universally positive. Some of the world’s most beloved sparklers and white wines exude essences of peaches. But how can a beverage made entirely of grapes offer such profound sensations of peach? Science has the answer.

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South African wines born from a mixed marriage

When my sage friends at Shanghai Daily informed me that today’s feature topic for the iDeal section is watermelon, I was at a temporary loss. Quite frankly this isn’t the most obvious or relevant topic for a wine article.