The NTU Chocolate and Wine Appreciation is where it all begins.

To appreciate the finer things in life – chocolates and wine – first, you would have to acquire the taste for them. Alumni, who attended the Chocolate and Wine Appreciation on 4 April, were taught how by connoisseurs, all in the name of the good life.

So, did you know that the right conditions have to be created in order for one to appreciate chocolate? For instance, one mustn't eat a meal at least two hours before chocolate appreciation. Nor is one advised to wear perfume or fragrance when appreciating chocolate.

White wine ought to be sipped chilled, whilst the red variety is best taken at room temperature. The latter gets its red and taste from the wooden barrel that stores its fermented grapes.

Alumnus Wilson Sim (CEE/2007), who attended the session with his girlfriend, Cherie Boh (NBS/2007), shared that they were both keen to learn how to appreciate wine. Wilson said: "When I came across the advertisement, calling for alumni to sign up, I was curious. I like wine and have always wanted to acquire more in-depth knowledge on how best to appreciate it. The chocolate appreciation is something I thought Cherie would enjoy, which is why we both signed up." 

Despite the downpour, close to 50 alumni participants attended. Instead of having their spirit dampened, they were enthusiastic, as they soaked up the ambience of The Wine Company, the place where the appreciation was held. Nestled in a quiet corner within the prime Bukit Timah area, the finer things in life are within reach.

© Alumni Affairs Office