Wine expert David Wong’s top picks on where to drink wine in Macau.
At the Wine & Gourmet Fair held last week at The Venetian Macau, we caught up with David Wong, the Founder and Secretary General of the Macau Culinary Association, to ask him to pick his favorite wine bars in Macau.
His top picks of the best places to drink wine in Macau are:
1. Robuchon a Galera at Hotel Lisboa
For one of the best wine list in Asia. The 3 Michelin star restaurant has a collection of over 5,600 labels and is one of the first establishment in China to be awarded the ‘Grand Award” for having the best wine list in the world by Wine Spectator.
Address: 3/F Lisboa Hotel, 2-4 Avenida de Lisboa, Macau
Tel: (853) 2888 3888
2. Macau Soul
For their extensive variety, beyond a wide range of quality Portuguese wine at awesome value. Owners David and Jacky Higgins started this wine lounge in Macau to serves great wine and fresh and simple food that compliments the wine.
Address: 31A Rua de Sao.Paulo, Macau.
Tel: (853) 2836 5182
3. MGM Macau
For their great variety and impressive wine list. Restaurants at MGM include Aux Beaux Arts, Rossio and Russian Room.
Francois Hautekeur flies in to show us his champagne etiquette.
A nice bottle of bubbly is the ultimate way to begin Whenever there’s a celebration, we bring out the bubbly and share it with our guests. Champagne has become a favourite choice when it comes to celebrating. However, it does take some finesse to uncork and pour champagne. Winemaker for Veuve Clicquot, Mr. Francois Hautekeur was here in Hong Kong yesterday. We caught up with him as he, along with celebrity model Ms. Amanda Strang, demonstrated for us the proper way to serve champagne.
First, chill the champagne: Get an ice bucket and fill half of the bucket with water and the other half with ice cubes. Let the bottle sit for 20 minutes. The perfect temperature to enjoy champagne is at 7°C.
To uncork: Opposite to what we see on TV, there should not be a “pop” as we uncork the bottle, “we want to do it as elegantly as possible,” explained Mr. Hautekeur – who consider the popping of champagne to be “vulgur”. You should have your thumb placed on top of the cork while your other hand has its palm stabilizing the bottle at its base. Slightly tilt the bottle until you can feel that there’s enough pressure on the cork for you to gently tear it off at the tip. This way your champagne won’t foam up out of the bottle and all over your floor (or injure your guests).
To pour: Hold the bottle by its base. Pour without making contact with the side of the glasses. Pour only two fingers’ worth and wait for it to settle. When it stops foaming, fill the glass to about two-thirds of the way.
To enjoy: Appreciate the color of the champagne, the smell and taste. Pay particular attention to the smell as it is an important part of enjoying your champagne, it directly related to the taste of of of the champagne.
You’re all set now to show off your champagne pouring skills at your next celebration.
Gary Vaynerchuk’s Wine Library podcast is a web-only video show that is all about wine. If you are into wine and have a computer, it would be a shame if you aren’t already tuning into the dynamic Mr. Vaynerchuk and marvel at his passion for wine right from the comfort of your desktop.
Click here to see more videos. In the future we’ll be featuring more great online wine resources that you should be following.
Pierre Legrandois, Chief Sommelier at the Mandarin Oriental give us some pointers on how to navigate the wine list at restaurants. When you are taking your clients out for a business dinner and its up to you to order the wine, Pierre suggests the following:
Choose a wine according to the food of your guests. It shows you are paying attention, thoughtful and want to ensure an enjoyable experience.
When in doubt, 0pt for classic wines like Burgundy white like Montrachet &Meursault or a red Bordeaux.
Know the French Vintages: 1982, 1989, 1990, 1995, 1998, 2000, 2001, 2003
Ask for a recommendation without mentioning your budget out right.
A good way to handle this is to mention to the sommelier that you like a certain kind of wine. For example, do you have Chateaux “this vintage” for “X price,” if you can you please recommend something similar? Another way is to mention you would like a wine similar to “X” and point to the price on the wine list to your sommelier. Its a gesture most sommelier understands.
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