What makes Tong different from Wine Spectator or Decanter, for instance?
There’s a playful, organic, almost biological concept behind the magazine. Everything is linked, from the paper and the font to the photographs. The paper we used for the launch issue on Sauvignon Blanc, for instance, is smooth and hard, but for the issue on terroir, I’m using a grainier, thicker paper. Each magazine must be a print version of the wine variety. Q: What do you think consumers most want from a wine? They want it to be straightforward and recognizable. Tastes have moved away from overwhelmingly abundant, hugely aromatic wines. The future of wine over the next five to ten years is honest, authentic products. Tasting wine is about primary feelings. In gastronomy, the trend is back to basics and away from molecular cuisine. Q: Is wine a luxury or a necessity? Wine has greatly improved over the last 20 years or so, whether you buy a bottle for €5 or €5,000. The science of wine introduced in the mid-1980s has had a direct impact on quality. A lot still remains to be discovered
