Hong Kong Wine and Dine Festival 2013

Hong Kong Wine and Dine Festival has just come to an end. 

I have come across the chance to participate last Thursday. Here in a new venue - Central Promenade !
Not as spacious as West Kowloon Promenade, it's more convenient to many customers: businessmen from Central, tourist who can enjoy the ferry ride then the wine fair, tourists straight from airport to the festival. Easy! The concert chill area design is a lot nicer than previous years.

An increasing trend of 'dine' elements in this festival. Famous hotels and restaurants such as Chui Wah, Royal Hotel, Lucullus are present to showcase live cooking on their signature dishes which they think match the most with wines. Other boutique stores also take their chance to sell German Brats sausages, mussels and also parma hams. We are all impressed by the $40 pocket size ham. This wasn't a 5 pieces ham pocket, it's a 20+ pieces pocket! (I can't see the bottom...is it refillable by itself?)

Icon of 'Wine' - On Friday, I received a couple of what's app asking which wine booth worth going. Which 1st growth 2nd growth Bordeaux wine from Tasting Pavillon worth buying. Generally speaking they only offer 10% discount, sometimes their own wine tasting / discount of the month is even worth buying than this. In Wine and Dine Festival, I am looking for refreshing daily drinking wine.

4 booths I would recommend:

1. Adelaide Cellar Door - They offer half of the booth for Peterson Vineyard. A bling bling rose and sparkling at $120 / $140. A lot of bling bling accessories such as wine stopper, champagne stopper, cooler pads. This is a paradise for girls.

2. Veritas - I've been there before. Good Tokaji place. Offering 5 to 6 puttoyons at $800. The 1999 6 puttoyons are more expensive than 1993. Vintage does matter.

3. AWSEC - They have the best wine offered. Mas la Pas, Rioja wine...2 tokens for $500 wine, 3 tokens for $1300 wine...worth it. When we were deciding which one to buy...they said they are not wine seller...so people, let's mark it done.

4. Granda's italian sauvignon blanc - the flowery taste swells for more than 10 minutes, seem it is planning to stay there forever. Only $160.

Side dish: The ham pocket - $40 with ham and services. How can I ask for more?

Looking forward to next year's Wine and Dine Festival~ (I hope there is no more stupid fences that I have to take a zigzag route...very dizzy.

Bonheur - the long missing wine buddies are back!

Remhoogte Estate Wine 2004

Africa Stellenbosch
Produced by Michel Rolland and Auguste Natter
Blend: Merlot, Cabernet Sauvignon and Pinotage

Looking at winery like this (the view above),  african wineries are worth paying a visit, espeically when
famous Bordeaux oenologist - the influential Rolland effect is the producer!

Dry body, with strong hint of "corn" and cranberries. Fruity and easy drinking style. Stronger black current in palate. The acidic and tannin tangle on my tongue for a while and gone. Mimic bordeaux style however the aftertaste needs to catch up.
Not sure if 2004 is a matured vintage to drink for Stellenbosch.

Food Pairing: Goes so well with 36 months parma ham and melted Parmesan cheese. My choice of typical Foie Gras will be better for even stronger cab dominant wine. And the pan-fried scallop is quite a highlight as the inside is still very fresh and meaty. Even pan-fried seafood pairs quite well with this wine.

Eight Heritage 2007

The only 'winery' in Hong Kong - The 8th Estate Winery. Located in Aberdeen, blending grapes from all over the world trying to see if this works out in a non-grape growing city. This was bought during last visit organized by company event.
Grape: Cabernet Sauvignon from Washington USA

Spicy nose. Classic cab flavour, peppery. Fuller body 1 hour later. Stronger dark chocolate with certain bitterness as back bone. This pairs better with Foie Gras. Since we did not do the food pairing this time, majority of us picks the tomato fish soup, which is an innovative dish. The blended fish brings context and chewiness to the tomato soup that you can't imagine they are perfect match. 

Salad's vinegar actually spoils the acidity of the wine. Suggest not to have salad with vinegar as an option.

Mount Mary Quintet 2006
Yarra Valley Australia
Producer: Dr. John Middleton
Grape: Blend - Cabernet Sauvignon, Merlot, Cabernet Franc, others...

Almost majority of the Australian wine producer are either retired lawyer or doctor, probably because during their work / life they have a lot more chance to get in touch with wine than anybody else.

This was bought 4 years ago at slightly below $400. As the highest grade "excellence" of Langton's ranking, my last impression was a very powerful shiraz that I would definitely revisit with no doubt.

This time, it feels like stranger to me. It tasted different from before, a much weaker wine. Due to the Cabernet Franc element, the cassis and cloves aroma is quite welcoming, with a garnet color. Once drink it through, the structure is fair, yet the body is medium and fruitiness makes it looks like a medium level wine instead of excellent one for investment. It suppose to last till 2024+ from Robert Parker. I have strong doubt to this, fingercross that is only a storage issue. Mild aftertaste and goes best with the black juicy pork tonight. The juicy thick and gigantic pork.

Pavie Macquin 2007
St. Emilion Bordeaux
Grape: Bordeaux blend - Merlot, little Cabernet Franc and Cabernet Sauvignon
Producer: Nicolas Thienpont and Stéphane Derenoncourt.

Not only Pavie Macquin, Nicholas is also the producer of Larcis Ducasse, Les Chares Godard, Puygueraud and La Prade - all are representative and famous on its own.

From latest Decanter note, it says this wine is light and early drinking. Well, hang in there... as we had it breathed for 2 hours that it starts evolving. I love evolving wine, it's like drinking several wines. 1 price, 3 tastes, great!

Hint of malt and wheat. Clear red berries, plummy and licorice with silky end. Medium body. Flavor gets richer and intense only in mid way of palate. It comes to the peak when we came to the cheese platter part, that's... 4 hours. Long lengthy aftertaste 

Lovely marriage with pork as the mild juicy pork melt with macquin. This Grand Cru Classe B has earned its best rank among 5 wines of the night, also it's the most expensive wine of the night. ($720)

Lascomes 2008
Chateau Lascomes, Margaux, Bordeaux (Grand Cru Classe 2nd Growth, First wine of the chateau)
Grape: Merlot and Cabernet Sauvignon with slightly others.
Owner: Marcel Kahn

This is the 1st wine I stole from Dad's wine cellar that brought me to the world of grand cru classe. (without knowing the price by then) I was hardly scolded and told not to touch any wine. That refrains me from wine for quite a while until... I buy the permit to drink (with a wine cert -- a real ticket).
Silky texture, full body, not much leather, and again this is peppery and black fruit with chocolate flavour at the end.

After years of drinking a wide range of wine, I would say this is a regular choice. It won't fail you, especially if you go for wine with steak and mash potato. Sometimes I would prefer you go for Chevalier de Lascome (2nd wine of Chateau Lascombe) at around $250 which makes a reasonable price and daily joy too.

Mango Napoleon itself is the signature dish of Bonheur. It stands well by itself, or with coffee. Hard to enjoy in good manner, with friends... we just love it!

Dornfelder 2009
Grape: Dornfelder Germany Red grapes for red wine

Easy drinking and surprisigly good match with anything mad eof vanilla, in the case with apple tart and soft center chocolate cake. The unique boysenberry sweetness makes the apple tart and chocolate cake like topped with berries , fill out the missing part of it.

We all use the remaining wine from previous mentioned to match the cheese and grapes~ That brings the lone dominant flavour and character of the wines. No doubt why cheese platter always served parallel with 'desserts' -- to revitalize , revisit and wrap up our impression to all our wines.

Welcome back my drinking buddies. Looking forward to more themes in our wine gatherings. Enjoy~

Restaurant: Bonheur

Address: 22-26 Bonham Strand, 6F, The Pemberton, Sheung Wan, Hong Kong

Phone: +852 2544 6333

Map:

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Upcoming Wine & Beer Festival 2013

Recently comes the wine month, apart from celebrating them by attending festivals, many people also ask me which wines / beers are good. Here are the upcoming wine events, so see you there:

Oktoberfest at Beer Garden Jockey Club Racecourse - Now till 26 Oct
http://www.hkclubbing.com/events/details/1056-oktoberfest-at-beer-garden-happy-valley-racecourse.html


Wine and Dine Festival - 30th Oct - 1 Nov
http://www.discoverhongkong.com/eng/see-do/events-festivals/highlight-events/wine-dine-festival.jsp

Marco Polo Beer Festival - 25th Oct - 16 Nov
http://www.gbfhk.com/aj-datetime.php


Watson's Wine Week - 7th Nov
http://www.watsonswine.com/WebShop/BrowseProductDetail.do?prdid=146562

Wine Expo at HKCEC - 7th - 9th Nov
http://www.chinaexhibition.com/trade_events/3087-2013_Hong_Kong_International_Wine_and_Spirits_Fair.html

Altaya Wine Festival - 22nd Nov
http://www.altayawines.com/edm/Annual%20Tasting%202013%20web%20full.jpg

When drinking becomes an art - Butler Bar

After the recent trip to Singapore with my friend, our comments were somewhat similar: "Singaporean cocktails are way better than those in Hong Kong!". Or is it just that we have missed the best? My friend then started exploring for good cocktail bars in Hong Kong, ending up with an impressive one...
Typical Japanese bar setting, indeed identical to what I saw in the classic Japanese TV series - "The Bartendar". 4 people in decent uniform lined up, serving in the bar: 2 bartendars and 2 waitress, all are Japanese. (Well, don't let them overhear your conversation, they speak Cantonese and English too).

Take away thoughts from wine tasting at 8-degree hotel

Invited by my friend to a wine-tasting event at 8-degree hotel at To Kwa Wan, located between huge estates and heritage avenues. Shocked by the wedding like setting. This looks as if a perfect place for wedding cocktail.

My entry this time is not focusing the hotel, yet to the host for the wine tasting.
From this function, my take-away is not to mention about the wine. The focus is on customer service and resources planning for an event.

Regardless what wine is being served, better not reconfirm for more than once. For snacks, be frank, we are like...in a chinese restaurants. Surprising they are serving preserved eggs to company the wine. Unfortunately I can't find any wine matching with that. Detail arrangement shall be put on snacks for food & wine marriage to enhance the scent and balance of wine, a win-win for wine sales / impulsive consumption.

The most amazing one is on the order list. Obviously the long table displayed much more wines than those listed on the order list. We therefore kinda befriend with the agent so that we can taste those not on list...there it comes...they have plan A, B & C! and they didn't show us until...4 hours later! Absurd! The great wines are in plan C and this sheet was hiding from all tables until asked! What kinda sales are they?

The event ends with a ridiculous incident where they invite the winemaker to make a speech...in their own language...without translation. That means just let them speak in French. The translator could only get like...10% of the content and guess!!! >.< Can't they be more prepared??? Sigh...

Room for improvement, as...they have no room to deterioriate more...

Tempranillo - Wine of nostalgia

我原本還想打中文的...打到一半才記起自己打了英文，造就了這中英並舉的一篇...

沒有想過西班牙的坦普瑞尼洛會有給我如此驚喜。當然環境和氣氛也記一功，可是這浪漫柔弱的光線可令我看不清真正的酒名，否則我必定購一箱回家。

中等酒身，沒有太多長腳。寶石紅在光下特別醉人...還是酒不醉人人自醉?
入口很醇，像是有木屑跟雪茄味，長久回味，可陳年數年。就是這回味喝過後教人神往，零星碎片的泛起很多求學時的片段。真不愧為貴族葡萄 - 西班牙的里奧哈葡萄

同意以少許雲呢拿作結實在是畫龍點睛。究竟是我醉了覺得這酒很美，還是它真的很美，我也分不清了...需要分得清嗎?

平凡永遠有驚喜: 它可是一杯House Wine 呢. 有幾多人願意將美酒降價?

後話: 如果不想喝醉，還是慢慢品嚐比較好，否則就要靠薑茶解酒了...
如有更好的方法，請分享。

Never imagine the 2007 Tempranillo is giving me this surprise. Of course, the occassion and the night pub atmosphere help contributing some. Unfortunately owing to this same dim light that I could not recall the name of this wine, otherwise I'll get one home.

Clear medium body, not too much tears. Ruby red, looks elegant. Or just that I am tipsy? Everything surrounding it make the wine an elegance.

With a smooth palate and oaky, tobascco after taste, it brought me to the nostalgic moments. Need not to be sentimental, just bits and pieces of snapshot in Uni. No wonder it is the Noble grape - Rioja in Spain.

Agree that hint of vanilla makes the finest ending pitch to the wine. It's me being nostalgic? or is the wine? Can't distinguish now.

What looks ordinary turns out to have extraordinary result: It's a house wine. $65 / glass, $580 / bottle

ps. Wine is for slow tasting, otherwise will get drunk easily, this will then be replaced by ginger tea next morning. Feel free to share if you know more alcohol detoxication.

A Hong Kong Guide book with a misconception

Passed by Fenwick Pier for Vero, just picked up a booklet called "Guide to Hong Kong 2010" by fenwickpier.com for sailors.

Picked a few points which I found it controversial. Please let me know if these are true:

Casual Pickups: Casual pick-up in bars are a major source of disease. The girls themselves may be unaware they are disease carriers. THey do not go to clinics for regular check-ups.

Massage parlors: IF you want a massage, there are wholesome places to go. But if the sign says Japanese, French, Thai or other exotic kinds of massage, or if they enclose you in a private room, you will be flirting with danger.

Taxis: During the past few years we have had many sailors victimized by unscrupulous taxi drivers who wait outside of Fenwick Pier for a sucker. Their meters are running from a previous ride and some sailors have paid them as much as ten times the true fare. Be careful!

What kinda places are they recommending and how has Hong Kong being described as in these tourists' mind now...ridiculous!!!

Vinexpo Asia - Pacific 2010

儘管趕不及到全個酒展，總算可在最後十分鐘，以至之後的數個小時留下些許"腳毛"...

規模之大就像是書展一樣，數百個來自新、舊世界的酒商聚首一堂，雖未有華山論劍般比武，嘉年華總可以吧。
從精緻堂皇的攤位佈置，至酒商們細心的講解自家出品或獨銷的酒莊，他們的用心可見一斑。有的在用優雅玻璃杯佈滿極個柜台，有的用高吧椅營造酒吧很有時代感。

雖則未必能利用這3天逛盡所有酒莊，嘗盡所有酒，他們用心設計的小冊子讓你迅速增廣見聞，跟他們一席話更可感受酒商的熱誠。

酒展過後，總有些酒商豪氣地剩下一箱半瓶的佳釀便趕著去下一個城市賣品牌去，這一下子可讓眾酒鬼高興了，一箱二箱的 (我所知的最高紀錄是38箱!!!)，幸好這個香港還有運送服務，否則我看他們肯定通宵托回去。

過了這次，又要等兩年了...

Wine Walk 2010

雖然今次Wine Walk 並不是在Lan Kwai Fong 舉行，是在灣仔星街。最近碰巧在Classified 附近逛逛的我依然抱有期望。2-6時，應該不會醉吧，最重要: 千萬不要跑，否則血液循環上升! ~
所有門票現已sold out，希望我的朋友記得留了位置吧。大伙兒愛酒之友，see you there~

Wine Dinner with Rhone Gangs

A wine dinner organized by Sinolink. It has been years since my dad and I are participating in a wine dinner together, wine dinner as in those cordially invited by the wine merchants. Recalling the last time joining Sinolink wine dinner would be year 2004, while I was still in Uni. Their first comment was that I should learn how to drive so that somebody could drive the drunk dad home. So here, I got my driving license and as expected, I might get drunk as well.
 To accommodate my office hour, we’ve chosen to join the “Dinner with Rhone Gang” at Backstage in Central – A familiar lunch choice for me.

Chateau de Montfaucon Comtesse Madeleine 008 Cotes du Rhone (Serve with bread)
Viognier, Marsanne, Bourboulenc & Clairette. Cirtus notes with grapefruit and honey. Light and good choice as the first wine to taste

Rhone Gang Hold-up No.6
Pinot Noir & Grenache. Grassy, mineral with red berries and kirsch note at the end. light body.

Chateau de Saint Cosme Gigondas Rose 2008 (Served with fig salad and parma ham with cantaloupe)
Grenache only. Rhone seldom have one vine to produce one wine. Normally 5-9 vines blended.
Wild berries flavour, nutty in nose. Not a typical rose which has more focus on flower.

Chateau Pesquie Quintessense 2006 Cotes du Ventoux ^.^
Syrah & Grenache. Notes of eucalyptus, sprice, strong leather. Very elegant wine. My favourite of the night, though a bit too alcoholic, seems can last for quite a while. Long and deep finish.

Chateau de Saint Cosme Gigondas Valbelle 2007 (served with lamb shank & mashed potato)
This wine matches well with the lamb shank dish. Grenache & Syrah. Blackberry punch with floral touch. Hint of licorice and tar in the tip of the tongue. Balance body, less tannin than previous yet still stands out its own charcter.

Chateau de Montfaucon Mr Le Baron 2007 (Served with petit 4 & chocolate cake)

Grenache, Syrah, Cinsault, Counoise, Mourvedre, Muscat, Alicante, Tempranillo, Viognire, Marsanne, Clairette, Bourboulenc, Picpoul -- 13 wines. I thought the vines will fight with each other!!! That's why when you drink it, it's like explosion from the world war in there, lol. Unique style, fruity and floral with elegance. Powerful punch, change in flavours along the palete.

Sons of the 4 chateaux owners were travelling round Asia to promote the wine. Just back from Japan, carry forward with their momentum from Tokyo to Hong Kong. Started with a flash about how commonplace their chateaux are and how family-oriented are the essentials in producing the uncommon wine. One of the chateau – Chateau Pesquie was praised by Robert Parker as one of the most talented wine producer.

Despite wine, music is one of their talents too. Playing jazz, singing quartet that arouse our interest to the French culture, songs etc

Thought of the night: Important to have the wine producers present in the wine dinner to inspire guests with more exposure to the wine world, vineyard and history of wine. Otherwise guests would have only focused on the price of wine, the flavour of the wine without even notice the reason behind those flavours being produced. Perhaps this was to memorize some hard moments of the producers. You’ll never know without get to listen to the stories, the 1st person touch.

Tips for the host: Shall approach the restaurant to see whether they can serve extra if brought the food along. E.g. instead of ordinary cheese platter, discuss with wine producer to find the best match cheese and settle that before the day of dinner. That would present the best effect to the guests. A win-win to both the host & the restaurant.

Gathering 2: Give a "Themeless" a Theme

2nd anniversary at Lian - Theme: BIG WINE

12 wines all-you-can-drink. They got red, white, sparkling... Shall I treat that as irrelavancy or bonus offer??

They are from all over the world-- France, Aussie, chile, Spain, south Africa, Germany...you can call it
WWW - World War Wine.

Unlimited refill 6-10pm, unfortunately I arrived at 9. What we do is hiding the glasses and raise our hands for moreeeeee...
Yes, you're right, it's more like drinking competition. Me? Half drunk on the way home (ssshhhhh...)

Slight comments for some wine:
1. Loxarel, Cava Brut 2004: fizzling as usual, more for mouth cleansing, end with stale and metallic note.
2. Moscato d'Asti: Honey comb pungent, vanilla round the palate, fresh and sweet, go best with cholate or cake, groan that I didn't have...it's the lady killer in my fd's mind. I can't agree more as the next day my fd proved the 'theory' right!
3. Shiraz, Malbec: Typical Shiraz & Malbec, goes well with pork and light red meat.
4. Barbera D'alba: Intensive dark cherry flavour; delicate, a well-balanced red of the day. Goes nicely with beef cubes
5. Casablanca Nimbus Gewurztraminer 2007: Less lychee, still retain the crisp, the after-taste is very short, and little acidic, a fair fair average. Can't beat the Moscato to become gal's favourite, that's unusual.
6. Viognier: Drunk...can't recall...

============================
Recommendation to LIAN:

Problem with THEMELESS drink is that you will find it hard to do food pairing. Especially the dishes come at different times the chemical reaction may not sync.


WHY don't we take Lian as a "Food Pairing Workshop"? Customers to pay reasonably to achieve win-win wine & cuisine night under comfy environment, nice pairing service and NIL complaints on fishy food only becoz they match it wrongly.

Home Wine Delivery from Cathay Pacific Airways

On the way back to Hong Kong, discover a separate wine on delivery pamphlet on flight, with eye-catching title: Estate Wines Direct from The Great Wine Regions of The World

Generic and easy drinking wine list, covering wide varieties of geographical location, symbolizing Cathay's competitive advantage: Globalization.

Mainly focusing red wine of widely known brands like Lynch Bages and Liversan; and several Champagne of title Taittinger. All these wines suit both the purposes of hectic businessmen running out of gift ideas for friends or for everyday drinking passengers amazed by sumptuous consumption on plane.

Another example demonstrating Hong Kong's style of indefinite business opportunities.

Pavilion @ Crown Plaza Hotel Causeway Bay

Knock the door by chance, in the fame of my uncle n dad's design and recommendation, we step into the world of wonder tonight.

Originally aim to club 28, driven by curiosity of it's name 'pavilion', we were then stepped into this authentic lounge. Half open space occupying top 2 floors of the hotel. With splashes of flowing water surrounding the spacious layout, each table / couch is well preserving guests' privacies.

Despite the layout, you will be amazed by the stunning view of happy valley racecourse and glamourous causeway bay demostrating the typical cosmopolitan. Then it might trigger your consideration in buying a flat at leighton heights in future.

Some couches there are specially designed with flexible shade covering adjustable swirling sofa, with several cozy cushions laying around; whereas some are like beach benches with movable table for drinks. Varieties bring hospitality.

Pretty comprehensive drink list serving wines, cocktails, mocktails and cigars.

The only essence to add is music. It's gonna be awesome if you come in autumn, enjoying all the tranquility and breeze. The sad thing is that they don't serve parties and it closes at 12am at the moment. Have reflected this suggestion anyway, see how they deal with it~

Enjoyed the moment that I almost lost my consciousness, dwelling in this mist of dream and fantasy...

Reference: http://www.ichotelsgroup.com/h/d/cp/1/en/hotel/hkglr

Mid Autumn Festival @ Shek O

Spending my wonderful mid-autumn festival with my colleague at Shek O for barbeque.

Since I haven't been to the beach for celebration, I am amazed by the crowd on the beach, even denser than Mongkok, it's like 1 person every 2 square feet!

Back to back having barbeque, you can feel the proximity with the "neighbors" that you propably gonna think how to prevent yourself from falling into the barbeque pit ^^:

What a fine night with slight breeze occasionally blowing across, with the wave of measurable heights. That triggers me the thought about the other countries where their people should also be celebrating mid-autumn festival.

Phillipine & Indonesia & Taiwan. One affected by typhoon, the other 2 affected by earthquake. While appreciating the times with the colleagues, we have to pay attention and mourn for the unpredictable crisis occuring in other countries.

Let's pray and wish them be with their family for the post celebration of mid-autumn festival soon. Both men and moon shall come to an union.

掃街

掃街，絕對是旺角獨有的名詞。就正如我在銅鑼灣篤兩串魚蛋，我會叫篤魚蛋，並不是掃街。

這個名詞的關鍵在於多。

以下便是兩星期前我與媽媽掃街所攝...

這些都是近期熱門話題的...

1. 外賣點心店

2. $7 滑漏豆腐花

3. 台灣棉冰

4. 台灣麵線

5. 輕便飲品

每半年，便會有一些新的小食林立，形成一條又一條的長龍，難怪旅客呆望數秒，然後拿著相機狂閃，原來真是一個香港獨有的...奇景~