By: Siobhan Turner

I was asked about what I was looking forward to most about the presentations and training in London and Hong Kong that are coming up in the next few months.  This seemed like an easy question at first, and then, as I explored it, more and more waves uncovered, so I thought I would write briefly about it, to get my own thoughts straight, and to explore why the trainer might be as excited as a trainee.

The first part is simply that it is very exciting to be given a chance to spread this particular gospel, and to be in a room with people who actually CARE about wine authenticity.  I cannot tell you how much this matters.  I also cannot tell you how frustrated and then angry I get when I come across people who simply don’t care that they are selling fakes.  I examined some wine for a client who does care, passionately.  Unfortunately, hanging around on the periphery was the vendor who was trying to sell it to her.  His reaction was telling – when we told him the wine was fake, his response started at “it can’t be” and moved on to “so what, the buyer will never know”.  In other words, this was someone who was more than willing to knowingly sell a fake product to a client – and, let us not forget, a fake product that the client would consume.  This was someone who would knowingly risk someone’s life for the sake of a sale.  Really?  So the thing I am most looking forward to is, absolutely, being with people who do care, who do think it is important, and who do want to learn.

The second part is being in a room with Maureen, and learning myself.  Yes, I will be one of the trainers.  That is seriously cool.  But make no mistake, I shall also be learning myself, reinforcing and remembering what I already knew, and refining the details.  Practice is always important, and this is a really good chance to practice, and to learn more.  For me, it is a bit like a master class, and who would not look forward to that.

And finally, on a purely superficial note, I have never been to Hong Kong.  Am I excited about going there?  Hell yes!  And if anyone has a favourite haunt or a particular place they think I should visit, I would love to hear that too.

Presentations & TCM Authentication® Training

London: 30th November & 2nd December, 2016

Hong Kong: 6th – 9th February, 2017


Authentication Clinic: Bring us your bottles for Authentication

10th February, 2017 Grand Hyatt, Hong Kong

For the first time ever, the Chai Consulting, LLC team is going on the road to give Wine Fraud & TCM Authentication® Presentations and Training.

We are also hosting a first ever Authentication Clinic in Hong Kong where collectors can bring their bottles to us for authentication.

Please click on the area of interest below for more information, or to sign up for to attend any of these events. Links will take you our pages with full descriptions of events where you can sign up.

Space is limited!

We reserve the right to refuse attendance and participation.

30th November & 2nd December, 2016

Wine Fraud & TCM Authentication® Presentation, London 67PallMall

TCM Authentication® Training Level I, London 67PallMall


7th February – 9th February, 2017

Wine Fraud & TCM Authentication® Presentation, Hong Kong, Grand Hyatt

TCM Authentication® Training Level I, Hong Kong, Grand Hyatt

TCM Authentication® Training Level II, Hong Kong, Grand Hyatt


10th February, 2017

Authentication Clinic, Hong Kong, Grand Hyatt

It was a standing room only crowd for Maureen Downey’s CWE, DWS presentation  titled: Growing Older: Not All Wines are Created Equal at the Society of Wine Educators annual event on Thursday, July 26th  Wine educators and specialists from all over the world attended the event in San Mateo, CA, where Downey provided interesting statistics on  the tiny percentage of global wine production that is really made to age…less than 1%!  Downey went on to explain: What makes one wine age worthy and another short-lived? What are the characteristics that are required for a wine to age? What happens to fine wine as it ages 5, 10, 20 or more years, and what are the realities of “drinking windows” for a number of different quality wines in both the old and new worlds, including guidelines to age-worthiness and appropriate timing for certain classic wines. Participants then got a chance to test their knowledge by guessing the variety and age of several wines, specially selected from the cellar of a Chai Consulting client, and at auction.