Dec, is definitely a month for parties, with lots of sharing w all our good fds.Please find the details of our X’mas party 2009 as follows:Date: 19 Dec 2009 (Sat)Time: 2000 - 2300Venue: The Pawn (灣仔莊士敦道62號2-3樓)http://thepawn.com.hk/Price: $500 + 10% including 3 hrs open bar and a selection of pawn signature dishes.Theme: “movie character” !!!!! (all guests are invited to dress into any “movie characters”, and we will be having an election of the best character of the nite ~~~~~ )Last but not least, all are welcome to bring your fds to this party ~~~~

2009 X’mas Party 

The Pawn 

For any enquiries, pls contact us.

We have for sure many bubbles lovers and that’s why we have been asked to conduct more Champagne tasting and comparison events under the “Hip Life Club Hong Kong”. 

So, here is an event for bubble lovers.   We will be tasting and comparing 2 bruts and 4 branded Champagnes with the unlimited fresh oyster brunch in the TOTT (34/F Excelcior Hotel), one of the most spectecular venues in Hong Kong overseeing the Victoria Harbour. 

 We shall guide all participants through the making of champagne, the comparison between different bruts and champagnes, the big names of champagne and the food matching of champagne.

Our tasting list would include the following branded champagne (or equivalent brands) and 2 bruts (one of the bruts would be unlimited):

 Moet & Chandon
 Venue Clicquot Ponsardin
 Chateau Lanson
 Piper-Heidsieck

Champagne Tasting Brunch

TOTT 

For any enquiries, pls contact us.

Let’s have a taste of the Pares Balta, a Spanish vineyard, on 16 May at one of the most spectecular restaurants in Hong Kong, the Pearl on the Peak. 

At Pares Balta, the “terroir” of their high-elevation vineyards at three locations, Penedes, Ribera del Duero, and Priorat come first, far before Spain ’s rigid oak-dominated classification system, labeling wines as Crianza, Reserva, and Gran Reserva based on time spent in oak.  Hence, there is an unusual purity in the wines of Spanish Balta, as the winemakers discard these constraints and produce wines with little or no oak influence as needed in order to bring out the message of the individual terroirs. The winery will even break the rules on approved grape varietals, planting even the German/Alsace varietal, Gewurztraminer on their high-elevation Spanish vineyards.  The result are original wines, organically-made that can match well with even the most delicate of cuisines.

The menu:

Aperitif
Pares Balta Calcari 2007 (Xarel-lo)

1st Course
Pares Balta Calcari 2007 (Xarel-lo)

Scotish Raw Oyster with Lemon Flavoured Bubbles and Cocktail Sauce

2nd Course
Pares Balta Blanc de Pacs 2007
(25% MAcabeo/33% Xarel-lo/42%Parellada)

Cold Summer Gazpacho with Cucumber Sorbet and Grissini

3rd Course
Pares Balta Ginesta 2007 (GT)

Tuna Tartar with Chive and Pear Jelly

4th Course
Pares Balta ’Eleectio’ 2006 (Xarel-lo) (Barrel-fermented)
Pares Balta ’Hisenda Miret’ 2007 (Garnatxa)

Lobster Paella with Spanish Iberico Ham

5th Course
Gratavinum Priorat 2005
(45% Garnatxa/25% Carinyena/15% Carbernet Sauvignon/15% Syrah)

Grilled Short Rib Steak and Eggplant in Mushroom Sauce

6th Course
Pares Balta ‘Honey Moon’ 2008 (Parellada)

Baked White Wine Pear with Ginger Ice-cream 

Wine Tasting Dinner
@ Pearl on the Peak

For any enquiries, pls contact us.

  Couly-Dutheil Saumur Champigny Rouge ‘Les Moulins de Turquant’ 2006 (Cabernet Franc/Cabernet Sauvignon)

  Couly-Dutheil Chinon ‘Domaine René Couly’ 2004

  Couly-Dutheil Chinon ‘Clos de l’Echo’ 2002 (Cab.  Franc)

  Couly-Dutheil Chinon ‘Clos de l’Olive 2002

(*Note:The House of Couly-Dutheil was established in 1921, in the Chinon region of the Loire Valley.  With its exceptionally mild, semi-oceanic climate, long sunny periods, and variety of soils, the Couly-Dutheil has all the qualities necessary for the production of some of the world’s finest, most elegant, complex and expressive Cabernet Franc.  ) 

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2009 New Year Sparkling Cruise

cum Dinner over the Harbour

For any enquiries, pls contact us.

The joyous festive season, the X’mas, is just round the corner.

This year, we are holding a X’mas Eve Party, with fine buffet food and free flow of wines, at one of the most precious venues in Central, the One Bar at the 1st Exchange Square.

Please see the menu of the buffet dinner:

Cold selection

Selection of European baked breads

***

Duck liver pâtés

Seafood platter: Nordic pink prawn, snow crab leg, whelk

Italian Parma ham and mortadella sausage

Assorted Sashimi with wasabi & soy sauce

Tomato & mozzarella cheese with basil and balsamic olive oil

Marinated eggplant and feta cheese bruschetta

Steamed half shell scallops with garlic chili sauce

Mesclun salad leafs with fresh figs and red wine vinaigrettes

Hot selection

Roasted zucchini flowers stuffed with mushroom and goat cheese

Roasted young turkey roll with chestnut and mushrooms

Sautéed french black mussels with white wine sauce

Italian style roasted potatoes

Roasted angus beef rib eye

Chilean sea bass with herbs and asparagus

Desserts

Christmas pudding with brandy sauce

Opera

Chestnut mont-blanc log cake

Fresh fruit platter

Mini strawberry custard puff

***

Coffee or tea

Apart from the fine menu, we are going to enjoy 2 glasses of sparkling wine and unlimited white wine and red wine for the dinner.  For any friends who would like bringing our own wines, all corkages will be waived.

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X’ mas Eve Party

- Buffet Dinner with Free Flow of Wines

For any enquiries, pls contact us.

On every 3rd Thursday of November, it comes the joyous French national event of “Beaujolais Nouveau”, a day for the formal release of the new vintage of Beaujolais.

Beaujolais is a French Appellation d’Origine Contrôlée (AOC) wine.  There are a variety of 12 appellations or approved labels in the Beaujolais.

The 12 Beaujolais Appellations

• Beaujolais is written with an “S” because there are 12 of them.
  No, Beaujolais isn’t only Beaujolais Nouveau. And, even if this is the most famous ambassador of the Pays Beaujolais, there is no reason to forget the other appellations. The ’s’ at the end of Beaujolais is because there are 12 of them.
• Beaujolais
  This appellation spreads over the largest area. Par of the wine produced there is enjoyed all over the world in November as Beaujolais Nouveau.
• Beaujolais Villages
  The vines for these wines grow in 38 communes make up 25% of the total wine production in Beaujolais. These wines are also sold as Beaujolais Villages Nouveau.
• The Beaujolais Crus
  Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié, and Saint Amour and the 10 Beaujolais Crus that are the jewels in Beaujolais’ crown. It’s well worth the wait if you leave them in the bottle for a few years. Connoisseurs wait for the spring following the harvest before tasting them. They wait for the Beaujolais Crus to have “done their Easter duty” (fait leurs Pâques) as the winemakers say. This means that the Crus have reached maturity and can be appreciated at their full value.

With the arrangements from the Hip Life Club Hong Kong, we will be celebrating the Beaujolais Nouveau 2008 on 22 November 2008 (Sat) night, same as all the wine lovers around the world: in local French as well as all countries of the world.

During our Beaujolais Nouveau 2008 celebration on 22 Nov 2008, we are also going to meet with the wine maker of Domaine de la Madone, a serious Beaujolais wine maker.

Domaine de la Madone’s wine making method is assembling that of Burgundy,  rather than traditional Beaujolais, where carbonic maceration is widely used to reduce tanin level.  The wine maker targets to make their wines “bigger wines than the traditional Beaujolais …” “to prove to many people that we can make concentrated wines than Beaujolais-Villages is known for.”

By treating the Gamay grapes in the same way as Pinot Noir, the result of the domaine’s efforts are bigger, richer, more substantial wines that taste somewhat like Pinot Noir, but with an uncommon power and intensity.

Here are the wines we are going to celebrate on 22 Nov 2008 (Sat) , among which, the Chardonnay is a rare one, i.e. the “White Beaujolais”:
Domaine de la Madone Beaujolais-Villages Rosé 2008 (Gamay)
Domaine de la Madone Beaujolais-Villages Blanc 2005 (Chardonnay)
Domaine de la Madone Beaujolais-Villages Nouveau 2008 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Tradition 2006 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Fûts de Chêne’ 2005 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Jean Baptiste 2005 (Gamay)

To match with this celebration, we will be tasting the cheerful Beaujolais wines at a hip and semi-open door environment with wine matching cannapes. This is an annual event that every wine lover should not miss.

Beaujolais Nouveau 2008
- Le Beaujolais Nouveau est arrivé!

For any enquiries, pls contact us.

When mentioning Provence, what would come up to your mind immediately?  The purple Lavander field?  The sunny sky and blue sea?  The delicious seafood?  The pretty castles? 

In fact, Provence, locating at the southeastern France on the Mediterranean Sea adjacent to Italy, is one of the important wine production areas in France.

Provence has eight major wine regions with AOC designations. The Côtes de Provence is the largest followed by Coteaux d’Aix-en-Provence. Other significant wine regions include Les Baux-de-Provence, Coteaux Varois, Coteaux de Pierrevert, Bandol, Cassis, Bellet and Palette.

With its sunny, warm, dry Mediterranean climate and the terroirs characteristics, the most well made examples of Provence wine have flavors and aromas that reflect the garrigue landscape of the region which includes wild lavender, rosemary and thyme. The rosé of the region are normally dry with zestiness derived from their acidity. The red and whites are characterized by their full bodies and intense aromatics.

It may to your surprise, half of the rosé wine made in France is coming from Provence!  And 80% of the wine made in Provence is rosé.  Rosé de Provence are dry and fruity, which are perfect as summer wine, for aperitif or with a salad. 

Chateau Roubine - the Crus Classé

Located in the heart of the Var in the appellation Côtes de Provence, Château Roubine is one of the 14 Provence wine estates awarded the designation of Crus Classé in 1953.  The Château Roubine vineyard, all in one piece, nurtures an impressive array of 13 grape varieties due to the benefit of the vineyards’ prestigious terroir.

Natural irrigation (“Roubine” means stream in Provençal dialect), ideal east-west exposure and clay-chalky soil has created the optimal conditions for the growing of high quality grapes so crucial to the production of the estate’s prized white, rosé, and red wines.

On 26 Oct 2008 (Sunday) night, we are going to meet with the wine maker from the Chateau Roubine and to taste 6 lovely wines (2 rosé, 2 white, 1 red and 1 late harvest) from this vineyard matching with a 5-course delicious French dinner at the Rive Droite Rive Gauche. 

The wine list and dinner menu are as follows:

Salmon tartar marinate with white balsamic, fresh chives and dill  
- Château Roubine Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cabernet-Sauvignon with a pinch of Carignan, Tibouren, Syrah, and Mourvèdre)
- Château Roubine Cru Classé Cuvée Prestige Terre de Croix Rosé 2007 (Mourvèdre/Syrah)

Yellowfin tuna marinated with citrus fruites, baby rocket and mango couli 
- Château Roubine Cru Classé Cuvée Classique 2007 Blanc (Ugnic-blanc / Sémillon / Rolle / Clairette)

Madallian foie-gras with caramalized peach, yellow frisse and brioche bread
- Château Roubine Cru Classé Cuvée Terre de Croix Blanc 2006 (Sémillon)

Traditional beef bourguignon simmered in red wine, mushroom, carrots served with gratin potato
- Château Roubine Cru Classé Tête de Cuvée Rouge 2005 (Syrah/Grenache/Cab.  Sauvignon)

Dessert
- Château Roubine Cru Classé Cuvée Douceur d’Automne (Late Harvest Sémillon)

Tea or coffee

The savory of cheese, is always one of the best matches with various wines, ranging from white, red to Sauterne and also Port.

However, there are too many names and brands to remember in cheese and we may find it quite difficult to order or buy cheeses in a restaurant or supermarket even if we are cheese lovers.

On 18 Oct 2008 (Sat) afternoon, we are going to  arrange a wine and cheese pairing session to taste different cheeses with wines, and to learn more about cheeses and the magic of cheese and wine pairing.  This should be an afternoon that all cheese and wine lovers could not miss.

To add more spiciness to this tempting event, we are going to conduct this event in one of the only 2 Enomatic wine bars in Hong Kong: the Tastings Wine Bar in Central, which was newly opened in July 2008.

Here are the tasting list and wine list for this event:

1st encounter

Buffalo Mozarella (Italy, fresh cheese)

Brie de Meaux (France, soft, bloomy rind, raw cow milk)

Emmental (Swiss, pressed, cooked cow milk, white)

Crotin de Chavignol (France, soft, bloomy rind, goat milk)

Gruyere (Swiss, pressed, cooked with a brushed/washed-rind, raw cow milk)

2nd encounter

Roquefort (France, blue-veined with no rind, sheep milk)

Farmhouse Cheddar (UK, pressed uncooked cheese with an oiled rind, cow milk)

Parmigiano-Reggiano (Italy, pressed cooked cheese with thick rind, cow milk)

Stilton (UK, blue-veined cheese with a thick rind, cow milk)

Gorgonzola (Italy, blue-veined with bloomy rind, cow milk)

Wines:

Bordeaux, Chardonnay, Sancerre, Riesling, Chablis, Port, Chianti Classico 

Wine and Cheese Pairing Magic

For any enquiries, pls contact us.

我們今年三月已認識了來自 Belgium 的 Jean-Marie及Ludovic兩位釀酒父子兵,及他們的friut wines。Jean 和 Ludovic 都是型男, 性格郤大大不同, 作為父親的 Jean 風趣搞笑, 活潑生鬼, 作為兒子的 Ludovic 則是認真親切,風度翩翩.

這次, 那位風趣的爸爸沒有來港 (據說媽媽不批准爸爸來港, 因為香港的女孩子太漂亮了!),令到有年青有為的太子爺更成為全埸女士的焦點。

( Ludovic 成了 James Bond ?!?!?! )

我們早前已經介紹過Les Vins de Roisin的威水史。這裡不再重複。酒友們可以參閱Kelvin 的網誌。

http://hk.myblog.yahoo.com/winetastingpractitioner/article?mid=586

這次品酒聚會在SoHo 史丹頓街的Bravo Latata舉行。這店子環境不錯, 我們當天還有一個很私人的角落,侍應們的態度及服務亦很專業, 我們都說可以再來。

( Ludovic 正為我們介紹一系列的 fruit wines.)

在一眾 fruit wines 中, Vin de Rhubarb的味道較淡,被受冷落。尤其甜而不膩的Vin de Coing,珠玉在前。每一囗都充滿花旗參、荔枝、杏脯及蜜糖味。女士們都較喜歡Vin de Coing。

Vin de Fraise的強勁士多啤梨香味冠絕全場,令眾人嘩然。配上 Bravo Latata 著名的hand made 玖瑰雪糕,互相輝影,味道豐富。最美好的完結。

以下是我們當日的 wine and fruit matching:

L’Effervescence de Roisin (Rhuharb Sparkling)配以French Rose Shrimp with Green Salad

- 清爽新鮮的 法國玫瑰蝦 green salad, 配上 充滿 Rhuharb 清香的Sparkling Wine, 非常清新合襯的配搭, 令人胃口大開.

Vin de Coing 2002配以Supreme Goose Liver Pate

-  充滿花旗參、荔枝、杏脯及蜜糖味的Vin de Coing, 配上 入口即溶的法國進口 Supreme Goose Liver Pate, Vin de Coing 的香甜, 配上 Pate 的甘香, 美味得没話說.

Vin de Rhubarb 2002配以French Mussels in White Wine Sauce

-  Vin de Rhubarb本身較為淡口, 不過, 配上白酒煮法國藍貝, 卻帶出藍貝鮮甜清雅.

Vin de Cerise (Chery) 2002配以Pan Fried Duck Breast with Dark Cherry Sauce及Stewed Ossobucco in Red Wine Sauce

- 當日的主菜是 Cherry Sauce 鴨胸 或 紅酒煮牛膝, 兩款主菜, 配上充满野生 cherry 味道的 Vin de Cerise (Chery wine), 甘香的油脂,配上一口cherry wine, 口感豐富, 紅肉味和 cherry 果香 真是 perfect match !!!

(經過這次 wine tasting, 我們把 美女 Cherry的名字改為 Cerise 了 .)

Vin de Fraise (Strawberry) 2003配以Dessert Platter with Hand-made Rose Ice-cream & Chocolate Pudding

- 品嚐了主菜和誘 人 的cherry wine 後的甜品時間, 竟然是另一高潮 !  Bravo Latata 著名的 hand made 玫瑰 ice cream, 配上  Vin de Fraise (Strawberry),先吃一口玫瑰 ice cream, 再呷一口 Vin de Fraise,满口花香和 strawbery 香, 閉上眼, 真的以為自己正身處法國南部的花田和果園呢 !  在座酒友都對 hand made 玫瑰 ice cream 讚不絶口, 我們還個 encore 呢 !!!

In early this year, Ludovic Boucart and his father, Jean-Marie Boucart, the founder of the famous and award winning fruit winery of Belgium, Les Vin de Roisin, visited us and conducted a wine tasting session with us. 

Ludovic and his father, Jean-Marie, tasting their wines.

During the wine tasting event, all our participants were surprised by the fine quality of the fruit wines*(see note below) and their perfume nature, especially the cherry and strawberry wines: the aromas of the wines are like having a handful of wild and fresh cherries and strawberries.  It was not until then, that all of us realised that apart from grapes, other fruit could make good wines too.  Ludovic, the wine maker, also taught us why it was so difficult to make good fruit wines:

“our fruits (rhubarb, quince, cherry and strawberry) are selected with great care from the best producers and land soils, on the basis of the following selection criteria: ripeness, impeccable hygiene, aroma, colour, sugar content… Different fruit varieties are used, according to origin, type, and character, to produce a happy assemblage and improve the complexity of the wine.”

(Note: fruit wines are different from fruit flavoured liquors, where the fruit wines are made by fermentation methods like red wine and white wine.  Fruit flavoured liquors are made by adding fruit juices or flavours to liquors that are made from distillation method.)

Fruit wines from Les Vin de Roisin have won lots of wine awards and are used by many famous famous and luxuous restaurants in Belgium, France and England, like the Spoon.

On 15 Sept 2008 (Monday) afternoon, the professional and yet passionate Ludovic is visiting us again and we are going to have a wine tasting lunch in the Bravo Latata (French cuisine) in Soho with him. 

 If you wish to know more about the difficulties and secrets of making fine fruit wines from Ludovic, or wish to taste the rare and precious fruit wines form Belgium, or just wish to have a tasteful and cheerful “Mid-Autumn” wine and french lunch gathering, do join this joyful wine tasting lunch with us!

Here are the wines we are going to taste: 

• Les Vins de Roisin L’Effervescence de Roisin (Rhubarb Sparkling) (BE) 
  
  
• Les Vins de Roisin Vin de Rhubarbe 2002 (Rhubarbe) (BE) (Awards: Brussels Spirits Awards 2003 Gold Medal)
  Rhubarb   
  (Chinese name: 大黃, appearance like vegetable, but it’s a kind of fruit.)

• Les Vins de Roisin Vin de Coing 2002 (Quince) (BE)(Awards: Concours Mondial de Bruxelles 2005: Silver Medal)
  Quince    
  (Chinese name: 太平洋溫桲, appearance like a lemon, taste like an apple.)

• Les Vins de Roisin Vin de Cerise 2002 (Cherry) (BE)(Awards: Concours Mondial de Bruxelles 2005: Gold Medal)
  
   
• Les Vins de Roisin Vin de Fraise 2003 (Strawberry)(Awards: Brussels Spirits Awards 2003 Silver Medal)
  

And here is the lunch menu:

Appetisers 
French Rose Shrimp w Green Salad
&
Supreme Goose Live Pate
(gold medal, 100% goose liver) 

1st Main
French Mussels in White Wine Sause

2nd Main
Pan Fried Duck Breast with Dark Cherry Sause
or
Stewed Ossobucco in Red Wine Sauce

Dessert
Dessert Platter w Hand Made Rose Ice-cream & Chocolate Pudding

Coffee or Tea

The Wine Maker Series 8:
The Perfume Wine Tasting Lunch

For any enquiries, pls contact us.