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Travel industry treated to HK food and wine wizardry

July 22, 2013 DESTINATION, Headline News No Comments Email Email

egtmedia59Anyone who ever doubted that fine wine goes well with Chinese and Asian food had their doubts dispelled on Wednesday at Sydney’s The Establishment.

Under the auspices of The Hong Kong Tourism Board (HKTB), wine expert Mike Bennie hosted an evening of matched food and wine. Travel industry guests experienced the delights of sampling wine skilfully paired with Asian-inspired food.

The HKTB, in partnership with Gourmet Traveller Wine magazine, hosted the Taste of Hong Kong event for readers of the magazine and invited travel industry guests along to launch the 2013 Hong Kong Wine and Dine Festival.

The annual Hong Kong Wine and Dine Festival made it into’s top 10 list of international food and wine festivals in its inaugural year.

Now in its fifth year, the festival will be held in a stunning new location on the central harbourfront of Hong Kong Island and will again showcase top international wines and local cuisine. To be held from 31 October to 3 November 2013, the festival will introduce Hong Kong’s month-long wine and food celebrations throughout November in the city’s leading dining precincts.Left to right: Andrew Clark, HKTB; Richiko Olrichs, Tanya Milne, Sandra Garrie, Cathay Pacific; and Cathy Favaloro, Four Seasons Hotels.

Here, for those interested in learning how to pair a great wine with superb Asian cuisine, is the menu and notes from Wednesday evening’s Hong Kong Wine & Dine with Mike Bennie at The Establishment.

New Zealand king salmon, cream cheese and edamame wonton with ponzu

2012 Brokenwood Hunter Valley Semillon

Hunter Semillon from a cooler wet year can sometimes show a paler colour but this wine has plenty of pale green tints. Lifted grassy citrus characters on the nose. Sweet fruit flavours initially on the palate with some Bickford Lime cordial notes. Excellent acid structure and importantly balanced with the fruit, long carry on the finish as well.

Salt and pepper chicken salad with mint, coriander, sesame, chilli and black vinegar dressing 

2012 Mesh Eden Valley Riesling

This Eden valley riesling is green and vibrant in appearance. The aroma is zesty lemon and grapefruit with a hint of dried green herb and spice. The palate is lively and generous, with intense citrus fruit flavours and hints of talc. The wine finishes clean and dry with refreshing acidity.HKTB_GourmetTravellerWine2

House poached king prawn and Marie Rose pillow sandwich

2011 Oakridge Single Vineyard Barkala Chardonnay 

From red volcanic soil vineyard. Loose knit aromas, nutty and faintly appley with a mushroom kind of earthiness, but overriding it is a tropical and citrus melange. The palate has a juiciness and immediate delicious – there’s a moreish vibe to the wine, highlighted by length, exotica and a definitive freshness. The mealy, nutty, gentle oxidative override brings a great personality to the wine though. Some wild angles here; a great expression.

Peking duck in Mandarin pancakes with cucumber, shallots and hoi sin 2011 Clonakilla Hilltops Shiraz 

A medium-bodied, gently savoury red of elegance and coolness. The season seems to have played a hand here, particularly with delicate flavours, brightness of fruit and a barely-there peppery edge. It’s still a super drink, easy in nature and showing fruity, floral perfume.

Braised lamb pie with rosemary, mint and mash potato 2010 Shobbrook Ebenezer Mataro 

The 2010 Mourvedre launches with a resiny, exotic spicy bouquet. Heady in the nose, the wine moves with a slippery confidence through the mouth. It’s an intensely flavoured wine, surprising for the lack of winery chicanery, plumped up by Mourvedre’s inherent structure and potential. Lovely and long, pretty in an athletic way, with lots going on in the mouth and satiny texture to boot. There is a hint of rusticity here, but overall this is a wine of surprising brightness and vitality. Drinkability is high, it’s a real pleasure.

Steak and frites Grilled grass-fed sirloin with frites and bearnaise sauce 2011 Spinifex Papillion 

Bright and ruby hued. Very aromatic and lively, red cherry, raspberry, cassis and rose hip fruit aromatics and deeper spice and herbal notes – tarragon, aloe, sandalwood,mmace, pink pepper corn and musk. Fresh mid-weight palate with a bright raspberry and bay leaf flavours on attack that turn darker and herbier on the finish – pomegranate, curry leaf, slate. Pulpy, snappy, fine chalky tannin. More-ish.

Written by : Peter Needham

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