Western Australian sommelier expects a boom in Taiwan's wine market

Wednesday, 3 November, 2004
Wine is love in a bottle, declares Patrick Salord. "When you open a bottle of wine and share it with those that you care about, isn't that an expression of love?" asks Salord, sommelier of Fraser's Restaurant in Western Australia. "What could be more magical than that?"

Acknowledged as one of the top three cellar masters in Perth, the wine connoisseur spent 10 days in Taipei upon the invitation of the Grand Hyatt Taipei. During his brief stay, Salord worked with Chef de Cuisine Herman Lai of Pearl Liang and Chef de Cuisine Thomas Chiu of Bel Air in designing a wine menu that brought out the flavors of those talented chefs' entrees.