Wilson’s Top 20 Wines of 2020

During 2020, I’ve had some wines that impressed me not only because of the quality and price but also ready to drink and perfect with food, as follows:

(not in order)

Chateau Leoville Barton, St. Julien, 2016
Champagne Bollinger, PN VZ15
Clos Triguedina,’Les Galets’ Nozieres, Cahors, France, 2007
Vega Sicilia, Unico, 2005
Champagne Cattier, Clos du Moulin
Chateau La Coste, Coteaux d’Aix-en-Provence, 2019
Chateau Petrus, Pomerol, 2004
Chateau des Quarts, Clos des Quarts, Pouilly-Fuisse, 2017
Domaine Zind-Humbrecht, Riesling, Grand Cru ‘Brand’, 2015
Ziraldo Winery, Riesling Icewine, Niagara-on-the-lake, 2015
Ornellaia, Bolgheri, 2014
Chateau Pontet-Canet, Pauillac, 1995(magnum)
Domaine Claude Dugat, Gevrey-Chambertin, 2017
Ceretto, Bricco Rocche, Barolo, Prapo, 2003
Champagne Delamotte, Blanc de Blancs, 2012
Clos des Lambrays, Morey St. Denis, Grand Cru, 1995
Chateau La Mission Haut-Brion, Pessac-Leognan, 1993
Chateau de Chamirey, ‘La Mission’ Monopole, Mercurey 1er Cru, 2016
Domaine Tollot-Beaut & Fils, Corton Grand Cru, 1988
Weingut S. A. Prum, Berkasteler Lay Riesling Kabinett, 1989

Wilson Kwok

He is a Sommelier Trainer. His triumph is in winning the “Best Sommelier of Hong Kong, 2000” on Australian wine. Wilson has been a food & wine talk show host, he teaches in SOPEXA, CIVB (Comité Interprofessionnel des Vins de Bordeaux) and HK Vocational Training Council Pokfulam Centre. He currently has a regular wine video show with Eat & Travel Weekly. Wilson had a regular wine column in a Chinese newspaper and writes regularly in magazine. Wilson also published cookbooks and books about wine. In 1997, Wilson was knighted by the French Ministry of Agriculture, Fishery & Food as “Chevalier de l’Ordre du Merite Agricole” for his outstanding contribution to French cuisine and wine in his native Hong Kong and China. Wilson first became interested in food while studying in England and U.S. as food quality in school dormitory was rather appalling, so he started cooking and of course schoolmates and friends gathered to enjoy and to share different recipes. Wilson recalled relatives always brought delicious and variety of food to family dinners for sampling. This must have developed Wilson’s taste of appetising and quality food.