On Top of the World

JAMES SUCK­LING, Hong Kong Tatler AND THE TOURISM BOARD PULL THE CORK ON A WORLD OF VIN­TAGE CHEER

Hong Kong Tatler - - Wine -

Wine lovers have a chance later this month to taste more than 100 out­stand­ing tipples from top pro­duc­ers around the world, a de­par­ture from the usual re­gion-spe­cific fo­cus of tast­ing events. As well as savour­ing the wines and meet­ing the mak­ers and own­ers be­hind them at ex­clu­sive, high-end tast­ing ses­sions, par­tic­i­pants will at­tend sem­i­nars and be­spoke din­ners show­cas­ing some of the world’s most sought-after vin­tages.

The in­au­gu­ral Great Wines of the World, pre­sented by Hong Kong Tatler and our wine ed­i­tor, James Suck­ling, in con­junc­tion with the Tourism Board, will run from Oc­to­ber 30 to Novem­ber 1 at the start of the month-long Hong Kong Wine & Dine Fes­ti­val.

With 47 par­tic­i­pat­ing winer­ies from Europe, the United States, South Amer­ica, Aus­tralia and else­where, it will truly draw to­gether the world’s best. All the wines have been hand-picked by Suck­ling and have scored 90 points or more for their qual­ity and character. Some of the top ex­hibitors in­clude Château Mou­ton Roth­schild (France), March­esi Anti­nori (Italy), Peter Michael (US), Syming­ton (Por­tu­gal), Pen­folds (Aus­tralia) and Achaval Fer­rer (Ar­gentina).

“In the past, jamessuck­ling.com has done events with Hong Kong Tatler fo­cus­ing on top wine­mak­ers of one re­gion or a coun­try,” says Suck­ling. “But I had the idea to part­ner with the Hong Kong Tourism Board and present a range of the best wines in the world.

“Great wine­mak­ing doesn’t just hap­pen in Italy, Bordeaux or Cal­i­for­nia; my vis­its to dif­fer­ent wine-pro­duc­ing coun­tries through­out my ca­reer have shown me that other coun­tries are on par with th­ese top re­gions, and their dif­fer­ent ter­roirs re­ally give some unique re­sults. Great Wines of the World is my chance to share wines that I’ve found to be the best on a global scale.”

The event will get un­der­way at the Four Sea­sons on Oc­to­ber 31 with an in­sight­ful sem­i­nar and fo­cused wine tast­ing, hosted by Suck­ling and ex­plor­ing the ques­tion: “What makes a great wine?” A walk-around wine tast­ing with a Cham­pagne bar, a port bar, and a fab­u­lous cheese bar from award-win­ning restau­rant Caprice will follow in the af­ter­noon and evening. More than 100 wines will be fea­tured, many rated 100 points by Suck­ling. Novem­ber 1 will fea­ture the 90+ Points Wine Col­lec­tors’ Din­ner at the China Club with Suck­ling and vint­ners from the world’s top es­tates; a tai­lor-made eight-course Can­tonese feast will com­ple­ment the wines.

A booth spot­light­ing 45 pre­mium wines with a min­i­mum re­tail price of HK$900 will also be lo­cated at the Riedel pavil­ion at the

WITH 47 PAR­TIC­I­PAT­ING WINER­IES, GREAT WINES OF THE WORLD WILL TRULY DRAW THE WORLD’S BEST

Wine & Dine Fes­ti­val’s har­bourfront site from Oc­to­ber 30 un­til Novem­ber 2.

The com­bi­na­tion of won­der­ful food and fine wines show­cased at Hong Kong’s an­nual Wine & Dine Fes­ti­val, which runs from Oc­to­ber 30 to Novem­ber 30, has made it one of the re­gion’s most suc­cess­ful such fes­ti­vals, draw­ing more than 140,000 vis­i­tors each year. Once wine lovers ex­pe­ri­ence the in­au­gu­ral Great Wines of the World, it’s des­tined to be­come Asia’s most ex­clu­sive and pres­ti­gious wine event.

Great Wines of the World is part of the Great Wines se­ries, which reg­u­larly at­tracts thou­sands of high-pro­file wine en­thu­si­asts from Hong Kong and beyond. Ded­i­cated to show­cas­ing top wines from dif­fer­ent parts of the world, the Great Wines events have be­come some of the big­gest so­cial wine gath­er­ings of the year. With lux­ury en­vi­ron­ments, top-tier brands and dis­tin­guished chefs, they are more than a tast­ing; they’re an ex­pe­ri­ence.

For fur­ther in­for­ma­tion and tick­ets, go to jamessuck­ling.com/greatwinesworld2014.html

mak­ing merry Guests are en­ter­tained at Bordeaux Con­fi­den­tial; wines at Great Wines of Italy; wine ed­i­tor James Suck­ling

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