Tourism College

如欲充份裝備自己以迎接具挑戰性的旅遊及酒店業，那麼旅遊學院可能是最合適的高等學府。詳情可瀏覽www.ift.edu.mo，亦可致電 (853) 85061-280 / 85061-414或透過admission@ift.edu.mo查詢。

On 17 October 2012, IFT invited two alumni – Ms. Alexandra Yip and Mr. Orson Wong who have long completed their master’s degree programmes and have been working in the industry for years to share with our current students why they decided to take master’s degree programmes in the United Kingdom and Australia and how they chose their specialisation and universities. This sharing session was held in the Amphitheatre and around 30 students joined. .

校友分享

學院於10月17日邀請了2名已完成碩士學位課程的校友 – 葉潔萍及王之煒，與在校生分享他們到英國及澳洲修讀碩士課程的經歷。是次分享會約有30名學生參與。

Mr. Inaciso Chan, one of the graduates from the first batch of Bachelor of Science in Heritage Management intakes, recently published a book on heritage management themed on how to measure the economic benefits of heritage conservation. After graduating from IFT in 2009, Inaciso joined The University of Hong Kong for his postgraduate studies. Early in November, Inaciso was invited by the Macao Heritage Ambassadors Association to deliver a talk about his publication. He shared with the participants different approaches to conserve cultural buildings between Hong Kong and Macao.

Ms. Fiona Huang, a graduate from the Bachelor of Science in Heritage Management, was featured in the November/December issue of PATA Compass. Fiona pursued her master’s degree in Sustainable Tourism at The Chinese University of Hong Kong after graduating from IFT in 2011. She is now working in Hong Kong as a consultant for Green Globe Partner (China).

校友動向

校友陳鵬之於2009年文化遺產管理學士學位畢業後；到香港大學修讀碩士課程。近期，他撰寫的新書《青蚨飛去 — 澳門文化遺產的經濟思考》正式出版。11月初，陳鵬之應澳門文物大使協會邀請，回澳出席《青蚨飛去 — 澳門文化遺產的經濟思考》專題講座，與在場人士分享港澳修復文物建築的不同之處。 校友黃好於2011年文化遺產管理學士學位畢業後；到香港中文大學修讀碩士課程，目前在香港擔任綠色環球（中國）雜誌顧問，11月出版的PATA Compass 更刊登了她的專訪。

For a wine lover or a connoisseur, the name “Château Pavie” conjures up wonderful wines from Bordeaux. The history of this winery dates back to Roman times like many of its neighbours in St. Emilion, where there were orchards of lovely deep-coloured peaches. The name “pavie” was named after it in the middle of the 19th century, as in French, pavie is peach.

In the end of the 19th century, Ferdinand Bouffard bought a few plot of land from different families to establish Château Pavie, which is more or less the shape of the present winery. Bouffard invested huge amounts of capital and resources to improve the vineyard and winery, leading the winery to a successful road. Unfortunately phylloxera destroyed most of the grapevines in Bordeaux and after the World War I, Bouffard was not able to continue the business and sold it to Albert Porte, who owned the business until 1943 when Alexandre Valette bought the property. After his death, his grandson Jean-Paul Valette, who took over the management of the winery and successfully managed to elevate Château Pavie to Premier Grand Cru Classé B in 1954.

Then in 1998, Valette sold to Gérard Perse, a milestone for Château Pavie, who is regarded one of the most important figures in the development history of Château Pavie. Gérard Perse sold his supermarket business and first brought Château Monbousquet in 1993 followed by Château Pavie-Decesse in 1997, and finally Château Pavie in 1998. With big plans for Château Pavie with no expenses spared, Gérard Perse rebuilt Pavie, creating a modern winery with attention to detail and hired the famous flying wine maker Michel Rolland as his consultant. This started many new winemaking procedures by introducing leaf thinning, green harvest, severe pruning methods, encouraged malolatic fermentation, bâtonnage, short period of maceration and fermentation in oak barrels. Gérard Perse also brought the yield from 55hl/ha to a remarkable low yield at 30 hl/ha which resulted in a much concentrated and intense flavour of wine compare with the ones in the Valette era. Nowadays, the wines of Pavie are around 60% Merlot, 30% Cabernet Franc and 10% Cabernet Sauvignon, with an average vine age of 40 years. It is often not compared to the traditional style of past Saint-Émilion’s, especially compared to what was made in the Valette era, as well as its neighbours but nevertheless a fine Claret.

This brought the wine to the attention of famous wine critic Robert Parker, and the ratings for Château Pavie since Gérard Perse took over have been consistently high with no less than two 100 point wines. One famous vintage that divided people was the 2003, when the 2 most influential wine experts on the planet, Robert Parker and Jancis Robinson had totally different points of view towards the vintage. The drought weather enhanced the Gérard Perse style of concentrated wine, which Jancis Robinson used the words “unappetising” in the review and finally gave a 12/20 rating to this wine. On the contrary, Parker loved the wine and gave a high score. On the 2000 vintage which received 100 points, Robert Parker summed up the situation perfectly, “this is the kind of phenomenal wine that Perse's critics were afraid he might produce; a no-compromise and immortal wonder that represents the essence of one of Bordeaux's greatest terroirs, life is too short not to own and consume the 2000 Pavie.”

This brings me to the immortal words of John Cleese as Basil Fawlty “I can certainly see that you know your wine. Most of the guests who stay here wouldn't know the difference between Bordeaux and Claret.”

One of the biggest news stories in the wine world recently has been the promotion of Château Pavie from Premier Grand Gru Classé B to Premier Grand Gru Classé A, on the classification scale by Saint-Émilion 2012 with Château Cheval Blanc, Château Ausone and recently Château Angelus joining together. Gérard Perse, along with the charming Chantal Perse have been working tirelessly together with daughter Angelique and husband Henrique in contributing to the fine wine world with Château Pavie. Without a doubt, 2013 will be another exciting year for the Pavie team as they continue to strive for excellence and set new benchmarks in the area of fine wine. .

柏菲莊(Château Pavie)這個名稱總讓人想起優質的波爾多葡萄酒，該酒莊從19世紀末起受戰爭破壞和多次易手，直到莊主Gérard Perse把酒莊重新改造，與她的女兒及丈夫多年來努力經營，讓柏菲莊成為聞名於世的釀酒廠。近年葡萄酒界最大的盛事就是於2012年從聖艾美隆(Saint-Émilion)葡萄酒分級中由B級擢升至A級(最優質級別)，加入了白馬莊(Château Cheval Blanc)、奧信莊(Château Ausone)及最近加入的金鐘莊(Château Angelus)。2013年柏菲莊將繼續鑽研更卓越的葡萄酒，為該區葡萄酒創更高的水準。