4/11/2009 Wednesday

Abstract:
“The Abalone is brand Wild Black Lip Abalone from Australia produced by Lonimar. There are two styles to be experienced. One is ‘Sashimi Style’ which is prepared in an all natural, slow process which delivers a natural flavour. The other is ‘braised’, prepared in the more traditional Chinese Style.

The two styles of abalone offer multiple pairings with wine. The most traditional style in Hong Kong is braised abalone. It can come with various sauces. This is the first key. If the sauce is rich and full flavoured, match like with like. A full flavour red wine can do the job, but make sure the tannins are grainy and soft. Experience shows shiraz can be the correct style to support the flavour of abalone without overpowering its delicacy. If you serve fish, which is more natural and the sauce is lighter, then a medium bodied wine is required. This can be red or white, point noir or sangiovese. The wine can increase the sweetness of the flesh while a full bodied white will modify the flavours to accentuate the flavour of the sea.

The sashimi style opens up a wider range of parings. The young abalone are complemented by aromatic wines such as sauvignon blanc and riesling. The tight flesh and subtle flavours need to be protected. Taste the combination. The larger, more mature abalone has rich luxurious flavours that can be accentuated by chardonnay or viognier. If the abalone is from the shell and coated with gel, then a botrytis style can be an almost overpowering pleasure.

Finally, the “swimming fish” of rosé wine comes into play as a great medium between both styles. It will be obvious when you taste, how this wine makes a compelling combination.

5/11/2009 Thursday

Abstract:
Asia is playing a very active role in the world wine scene. In this master class, get an overview of wine production in Asia, introducing the major players like China and India. Discover how Asian wines fare with the other countries which have been producing wines for longer period of time. Judge for yourself through this guided tasting of 3 Asian wines with 3 Old/New World wines whether Asia has the potential of producing world class wines. Tasting guides, tasting sheets, and Certificates of Attendance will be offered to attendees.

6/11/2009 Friday

Abstract:
Perfect for the beginner, this course will introduce you to wine styles, the storage and service of wine and the characteristics of the major grape varieties. Through the tasting of six wines, this course will focus on building skills to identify the key flavours and aromas of each wine and understand the principles of writing tasting notes.

Abstract:
This blind tasting looks into if decanting quality Bordeaux red wines enhances perceived wine quality among Hong Kong consumers. If this view holds true, it would appear relevant for Hong Kong wine marketers to analyze and evaluate if this peculiar behaviour of the wine consumers of Hong Kong presents any window for new marketing strategies and tactics, or not at all.

Abstract:
This seminar attempts a redefinition of quality for wines used in Chinese and Western restaurants. In a guided tasting format, it discusses the presenter’s views about the current trend in Hong Kong with regards to wine sourcing for the establishment.