Chapter 139: The Struggles of a Second-Generation Rich Kid

After a satisfying meal, I headed upstairs, wondering what treasures Ding Mengyao might have brought back from France.

These days, I drink red wine daily, with a particular fondness for Bordeaux estates. Since I happen to own a private wine cellar, every fine bottle is a prize I cannot afford to miss.

"Why so busy?"

As I walked in, I saw the waitstaff scurrying about, as if setting up for some grand event. I approached Ding Mengyao, who was busy directing the work, and quipped, "My dear lady, are you planning an auction?"

"Oh, shut up!" Ding Mengyao rolled her eyes. "Not everyone is a tycoon like you, doing nothing but eating, drinking, and playing. I’ve just returned from the vineyards, and now I have to run this tasting event without a moment’s rest."

My eyes lit up. A wine tasting? "Are you inviting a bunch of experts to wear blindfolds and identify vintages and quality based solely on scent and taste?" I asked with anticipation.

Ding Mengyao pulled up a chair, sat down, and began to gently rub her ankles. "It’s not that mystical. There are only a handful of true experts in this club; most of these people are just pretenders with too much money to burn. What’s that saying again?"

"Not looking for the best, just the most expensive!"

I laughed heartily. Ding Mengyao pulled out a stack of documents and showed them to me. "When you open for business, you have to make a profit. A tasting is really just a sales pitch, only more professional and aimed at a wealthier crowd."

The plans covered everything: blind tastings of the same grape variety from different estates within the same region... vertical tastings of the same wine from different vintages at a single estate... and comparisons of the same grape variety from two different regions, like Argentine Malbec versus French Malbec.

"As the host, you have to consider the quality and quantity of the wine. The selection must be targeted. For those less knowledgeable, prepare more approachable wines with light, moderate flavors. If the guests are connoisseurs, you tailor it to their specific interests—perhaps a few selections from both the Old and New Worlds—to give them a stage to show off."

I picked up a menu. Red wine pairs best with strong cheeses, red meat, tomato-based dishes, and dark chocolate. For white wine, it’s best to stick to milder cheeses, fish, and salads.

The food should be as simple as possible: soda crackers, fresh fruit, pizza, cured meats, and salami are the go-to choices. Stick to finger foods and avoid anything messy.

The venue requires ample lighting and a suitable indoor temperature; 15 to 20 degrees Celsius is ideal for red wine tastings.

Watching the staff set the tables, I saw white tablecloths laid out to highlight the wine’s color, along with decanters, corkscrews, plenty of glasses, drinking water, napkins, coasters, spittoons, trash bins, and an abundance of ice buckets to ensure the white, sparkling, and dessert wines were served at the proper temperature.

Ding Mengyao couldn't sit still for long; she began finalizing the workflow, personally preparing the wine list and details. Each wine's information was printed out in advance, making it easy to field any questions that might arise. She designed all the materials, including tasting records, giving each guest their own copy to serve as a reference.

Twenty minutes before the guests arrived, the wine would be decanted to ensure it was ready to serve. If any experts were in attendance, she would add a scoring round to make the event more interactive, helping her gauge the tycoons' preferences for targeted sales.

Looking at the dozen pages of detailed notes, I shook my head. It’s not easy for the children of the wealthy to make money these days!

Ding Mengyao let out a long breath, rubbed her temples, and took a sip of water. "Carefully designing the timing and content is the key to a successful tasting. You see, wine isn't just about sensory enjoyment—visual, olfactory, and gustatory. It carries the culture of its origin, expresses the terroir of the vineyard, and reflects the seasonal characteristics of the harvest year."

"Blending all these elements perfectly and telling the story in just the right way—giving consumers a spiritual experience beyond their senses—is the secret to ensuring a wine is truly accepted and valued."

Seeing the venue nearly ready, she stood up and gathered the staff to go over the highlights: a standard pour is half the usual amount, roughly 75–90ml, allowing for about ten pours per bottle. If there are 8 to 10 guests, at least two bottles of each wine must be prepared. Timing is crucial; wait fifteen minutes between pours so guests have enough time to taste, discuss, and take notes.

Watching her, I felt a sense of admiration. Even though they are both from wealthy backgrounds, Ling Na and Ding Mengyao live much more fulfilling lives. They have hobbies, paths worth pursuing, and goals to strive for.

Finally, everything was ready for the 8:00 PM opening. I invited the lady downstairs for Italian food and conversation. I like to dabble in collecting, stocking my cellar with fine wines to enjoy whenever I please.

"Actually, you don't have to be a tycoon to collect wine," Ding Mengyao said as she elegantly sliced her medium-rare Australian steak. "It can be a lifestyle or just a hobby; it depends on how much effort you want to put in."

She shared, "As a collector, you don't necessarily need an underground cellar. A temperature-controlled wine cabinet or renting a space in someone else’s cellar is enough. You don't need a huge investment early on."

Suddenly, she stopped and stared at me, indignant. "I almost forgot—you’re a massive tycoon! Money is definitely no object for you!"

I waved my hand, feigning modesty. "It’s average, I suppose. It depends on who you compare me to. If I ran into Alibaba or Pony Ma, then..."

"Shut up!" Ding Mengyao laughed, her face full of mock resentment. "You’re impossible!"

We both laughed. Seeing that I was genuinely interested, she continued, "Just like any other collection, I always advise beginners to set a budget first. You don't want to chase 'rare treasures' on impulse and lose sight of your financial reality."

"For example, if the average price of a bottle is 100 yuan, a case is 1,200. If you collect one case a month, that’s 14,400 yuan a year. Twelve cases a year is a solid budget—it means you can drink two bottles a week. It’s an economical and high-quality choice."

"Not all wines are meant for aging; most are best enjoyed young. Collecting requires strict storage conditions and professional care. Once a wine passes its peak, its value drops significantly."

"Wines with high aging potential possess ample tannins, high acidity, good structure, and complex profiles. I personally recommend the Medoc, Graves, Saint-Emilion, Pomerol, and Pommard regions in France."

"Then there’s top-tier Napa Cabernet, Italian Barolo, Amarone, and Chianti Classico. Whether they appreciate in value depends on market trends, but at the very least, they won't depreciate."

Seeing me listening intently, she smiled. "Since you’re collecting, even if you are a tycoon, you need to be professional. A wine's value starts to decline after it hits its peak, so you need to know when to drink your collection or when to sell it."

"For instance, your favorite high-quality Bordeaux usually reaches its peak after 15 years and then begins to decline. Fine Burgundy hits its peak after eight years because the Pinot Noir grape has thinner skins."

"Quality white wines are also suitable for aging, and the longer they sit, the more complex their flavors become. Take my favorite from the Saint-Peray region in the Northern Rhone, for example—a blend of Marsanne and Roussanne that perfectly combines their respective strengths."

"Even a young white blend exudes notes of citrus, lemon, and minerals. After aging, it develops aromas of nuts and citrus-like fruit. The best ones can have an aging potential of at least 10 years."

"Since you want to start collecting, shall I tell you about some of the legendary figures in the circle?"