FORTH ANNUAL EMERAUDE WINE CRUISE IN HALONG BAY - "WINE JAZZ CRUISE ON MAY 24-25, 2008

• Add to calendar
• Invite Friends
• Print

Enjoy a fabulous cruise of fine wine and food aboard Emeraude Classic Cruises and relax in the company of Vietnam's favorite Jazz artist Quyen Van Minh. May 24th promises to get your body moving and your taste buds jumping while you relax under the stars as Emeraude Classic Cruises takes you to an isolated bay to listen to the soulful beats as the band plays on

Do not miss out on this unique cruise with jazz sensation. Cabins are limited to 30 so reserve your seat for this truly unique experience. (Black tie is required for dinner)

Quyen Van Minh, jazz artist
Serenading the wine-tasting and other cruise events, will be Quyen Van Minh of the Hanoi Jazz Club. Minh initiated the jazz movement in Ha Noi 15 years ago. Now he teaches jazz theory at the National Conservatory of Hanoi and has his own performance group at the Jazz Club where his students are given opportunities to combine academic knowledge with practical nightly performances. His first CD, entitled, “Vietnam Folk Melodies with a Jazz Style” showcases a pure Vietnamese identity complemented by musical influences from around the world

Baron Frederic de Luze, winemaker
The owner of the Margaux Château Paveil de Luze, Marc Ribet and famed Bordeaux Negociant L.D. Vins, the Château is one of the most venerable vineyards in the Médoc, and LD Vins is a leading authority in Bordeaux Crus Classés. The firm caters primarily to major distributors in France and importers in the United States, Asia and northern Europe, offering Grands Crus Classés, Crus Bourgeois and second wines from prestigious Bordeaux estates, as well as an exclusive selection of old-vintage Vins Doux Naturels (VDNs) and world-class wines from other regions.

Mark Newton, winemaker
Bordeaux-style winemaker at the DiStefano Winery in Woodinville Washington. Since 1993, Newton has been experimenting with terroir blending, a winemaking philosophy he continues to practice and advocate. Despite the temptations of growth, Newton has made a conscious effort to make wines with finesse, bright acidity and the ability to pair well with food. "I'm trying for an elegant, supple style," said Newton. "I'm going for concentration of fruit but not that big over ripe style."