The quest for Singapore's next wine trend

On arrival in Singapore two years ago, I was expecting clos-to-clos burgundy, and only grands crus at that. First-growth claret might be an acceptable warm-up act, with tolerance afforded to the occasional Supertuscan sideshow, but otherwise burgundy, burgundy it shall be, for breakfast, dinner, lunch and tea.

Such was this market’s reputation. In reality, there is much more nuance. Yes, dinners (and breakfasts, lunches and teas) take place that resemble pre-apocalyptic vinocide, just as they do in New York, London and plenty of other cities. But what might we discover...