When people hear the name Tai-ming Chen, they often think of his impressive art collection. His first experience collecting art remains a well-known story: while studying at National Cheng Kung University in Tainan, he used $600, earned from working two jobs, to purchase a sculpture from a local gallery. That sculpture still stands in the office of Yageo Corporation, the global electronic components supplier he founded in 1977. Mr. Chen’s collection of modern and post-war art is renowned worldwide, and this sculpture marks the beginning of his remarkable journey, witnessing the landscapes of his life.
Mr. Chen’s passion for wine was influenced by his family. During his childhood, most people in Taiwan favored whiskey, but his family had a special fondness for wine, showcasing their unique taste. As his career progressed, he began traveling the world, exploring wines from France, Italy, and California. Like many novice collectors, about 30 years ago, he began collecting Bordeaux wines. To deepen his understanding, he devoted himself to studying wines, learning the characteristics of various regions and vineyards, and taking the time to savor different wines, appreciating each bottle’s flavor and subtle nuances.
After carefully savoring various wines, Mr. Tai-ming Chen concluded that Bordeaux wines, with their powerful structure and fine, dry tannins, pair well with lamb or beef. However, when it comes to cuisine, he found Burgundy wines to be more suitable, aligning better with his lifestyle in Taiwan. As an island, Taiwan’s cuisine often revolves around fresh seafood. He discovered that Burgundy wines offer a more delicate flavor profile, leading him to move away from the traditional wine pairing rule of “red wine with red meat, white wine with white meat or fish.” Based on his personal experience, he curated thoughtful pairings between his favorite wines and dishes.
Mr. Chen transitioned from a collector to a gourmet, reflecting his deep love for fine foods and embodying his belief that enjoying good wine requires inspiration and creativity. He explained, “Anyone with money can buy good wine or book a table at a top restaurant, that’s not difficult. What matters is the pairing of food and wine. I’m always curious about which combinations are best, as the right pairing elevates the entire experience.”
Having witnessed the intersection of fine wines and cuisines from around the world, Mr. Chen continues to amass masterpieces of both Eastern and Western art, enriching the Yageo Corporation’s collection. He frequently loans his art pieces to institutions like the Tate Modern in London and the National Museum of Modern Art in Tokyo, contributing to the promotion of cultural arts. The same philosophy applies to his meticulously curated collection of vintage wines. Mr. Chen’s attitude towards his wine collection is clear—he doesn’t collect them to lock away in a cellar but to open and share with others.
In addition to dining out, Mr. Chen has recently enjoyed hosting guests in his art-filled home. An excellent cook, he often prepares meals for family and friends, particularly enjoying teppanyaki as a way to entertain. The carefully set table typically features seasonal grilled delicacies and rare wines from La Tâche, creating a welcoming and memorable experience for his guests.
“Every gourmet, at some point in life, dreams of owning a vineyard, and Mr. Chen is no exception. He aspires to create wines that perfectly complement everyday dining, a beautiful thought that immediately came to his mind.”
In fact, Mr. Chen has even treated guests to his own wine. Like many food lovers, he dreamt of owning a vineyard, aiming to craft wines that harmonized with daily meals. This aspiration stirred memories of vibrant wines with layers of complexity, like the plum and cherry-scented 1971 Domaine de la Romanée-Conti La Tâche, or the full-bodied, harmonious 1976 Faiveley Musigny. He sought to purchase land in Burgundy’s ideal climate and soil to undertake this endeavor.
After years of planning, in November 2015, Mr. Chen’s dream became a reality when he partnered with Domaine Faiveley to acquire a small parcel of land in Musigny, located in the Côte de Nuits. The winery oversees the vineyard’s cultivation and winemaking, providing regular updates on weather conditions and vineyard status. Each year, the vineyard yields 25 to 30 cases of 1.5-liter bottles of Musigny, a long-cherished dream finally fulfilled.
Mr. Tai-ming Chen’s connection to Paris has given him a deep appreciation for the bonds shared among chefs in Taiwan and Japan. He believes that dining with chefs is a wonderful opportunity to create lasting memories. Before visiting a restaurant, he always calls ahead to inquire about the menu and carefully selects the wine he will bring, never leaving anything to chance. He explained, “I enjoy drinking with chefs. Most guests rely on sommeliers for wine recommendations, but I rarely get to experience how their pairings complement the dishes.”
He has also noticed that many young sommeliers are incredibly talented, with their pairing knowledge often grounded in academic study. Mr. Chen thoroughly enjoys sharing his wine-tasting experiences with them and actively encourages collaboration and connection between people.
