Rockford Winery from Barossa Valley, Australia, has a reputation for producing traditional and stylistic wine. Their highly acclaimed Grange Killer, Backet Press Shiraz, is one of only 11 wines awarded the rating of ‘exceptional’ in Langton’s Classification of Australian wines.

If you love Australian Shiraz, this is one dinner you won’t want to miss. Summergate Wines‘ Rockford wine dinner will be held at Opus Grill on September 8th including a 5 course menu designed by Executive Chef, Edward Yu, pairing Semolina crisped ‘Rougie’ foie gras and Australian Wagyu beef with Rockford’s best wines.

Mr. David Kalleske, General Manager of Rockford will be showcasing the wines of Rockford with 2 vintages of the rare Basket Press Shiraz.

Menu and wine pairing

Aperitif

2008 Rockford Alicante Bouchet

The Brutus Salad

White Anchovies, Burrata & Garlic Croutons

2006 Rockford Eden Valley Riesling

&

2004 Local Grower’s Semilion

Pan Fried ‘Rougie’ Duck Breast

French Mash & Cherry, Red Wine Jus

2004 Moppa Springs GSM

Semolina Crisped ‘Rougie’ Foie Gras

Candied Pears, Curry Crunchies

2005 Rod & Spur Shiraz Cabernet

David Blackmore’s 100% Full Blood M9+ Australian Wagyu

Served with Roast Garlic and Cherry Tomatoes

2001 Rockford Basket Press Shiraz

2005 Rockford Basket Press Shiraz

Brandy Raisin Semi-Freddo

Pine Nut Nougatine, Salted Butter Crust, Toffee Sauce

Rockford PS Marion Tawny

How much?

HK$1000 + 10% service charge

Details

• Date: September 9, 2010
• Time: 7pm
• Venue: Opus Grill, 7/F LKF Tower, 33 Wyndham Street, Central, Hong Kong.
• For reservation, please call Opus Grill at 2526 2366 or email info@opusgrill.com

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Peter Rawling from Spy Valley Wines and Nadine Cross of Peregrine winery from family owned wine company in Marlborough will host a 5-course wine dinner at steak house, Opus Grill this Friday. The 5-course menu is paired with 8 wines from Spy Valley and Peregrine.

Spy Valley Wines produces award winning Sauvignon Blancs and Pinot Noirs which have won rave reviews at International Wine Challenges events and praise from wine press and newspapers from around the world.

Peregrine Wines is located in the Gibbston region of Central Otago, 20 minute from Queenstown in New Zealand. Their speciality is producing Pinor Noir that has been described as intensely flavoured wines of finesse and elegance with mineral complexity.

How Much?

• HK $770 net per person
• Wastson members- $ 700 net per person

Details:

• When: August 13, 2010
• Time: 7:30-  11:00pm
• Venue: Opus Grill House, 7/F LKF Tower, 33 Wyndham Street, Lan Kwai Fong, Central, Hong Kong.
• To RSVP, call 2526 2366

Menu and Wine Pairing

Spy Valley Riesling 2009 and Peregrine Dry Riesling 2009

• JB chopped salad, Iceberg and romaine, artichoke and palm hearts, bacon, Roquefort, chopped egg, onions, olives, semi dried tomatoes, capers, honey mustard dressing

Peregrine Dry Riesling 2005

• Frothy Lobster Bisque, lobster knuckles, fennel hash, saffron oil

Spy Valley Pinot Noir 2009 and Peregrine Pinot Noir 2008

• U.S.D.A  Prime 8 oz Ribeye with roasted garlic and cherry tomatoes

Spy Valley Pinot Noir 2008 and Peregrine Pinot Noir 2006

• Cheese platter
• Chocolate brownie with vanilla ice cream with mix berries compote

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To celebrate their designated house Champagne, The Langham, Hong Kong has declared July to be Bubbly Month. What this means is The Langham’s restaurants and bars will be offering special menus to accompany chilled, flowing, Laurent-Perrier Brut N.V.

Laurent-Perrier was founded in 1812 by and acquired by the Nonancourt family in 1939. The driving force behind this Champagne powerhouse is Bernard de Nonancourt with his team under the direction of Yves Dumont and some of the top winemakers in Champagne who have succeeded in ensuring the quality of the Laurent-Perrier Champagne. Dining events to watch out for are:

• T’ang Court’s six-course tasting menu prepared by two-Michelin starred Chef Siu priced at HK$950 per person and includes a bottle of Laurent-Perrier Brut N.V per couple.

• The Bostonian’s “Oysters and Pearls”, offers guests the chance to enjoy half a dozen of the Bistro Oysters, with unlimited Laurent-Perrier Brut N.V. priced at HK$428 per person.

• Palm Court’s Champagne Cocktail-making Competition on 24 July priced at HK$388 per person and takes place from 7.00pm on July 24 in Palm Court.

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Spanish Michelin star chef Josechu Corella will be visiting Hong Kong to introduce the flavours of Spain to Hong Kongers this week. Chef Corella is the owner of Michelin star restaurant, Restaurante Bal d’Onsera, in Zaragoza, Spain. Chef Corella will prepare a special menu with ingredients from the Aragon region and serve them with a wine selection from three wineries – Bodegas Care, Bodegas Enate and Bodegas Alto Moncayo.

The dinner is organized by the Spanish Chambers of Commerce team in Hong Kong. RSVP is required so book with Helen from the Chambers quickly.

How much?

• HK$898 + 10% for members of Spanish Chambers of Commerce and guests
• HK998 + 10% for non-Spanish Chambers members

Details:

• Date: 24, 25, 26 June 2010
• Time: 8pm
• Venue: Ristorante Zeffirino, 3/F, 71 Mody Road Tsim Sha Tsui, Kowloon, Hong Kong
• To RSVP, call Helen Yau at the Spanish Chambers at 2763 6236

Menu

• Nest of borrage with spider crab and cauliflower
• Poached organic egg with vegetables, mushroom and king prawns
• Fillet of Spanish baby lamb “Ternasco” with saffron
• Mediterranean sea bass with broth and vegetables
• Traditional Spanish rice pudding

Wines

Wine from Boegas Care will be served on 24th June, Bodegas Enate on 25th June and Bodegas Alto Moncayo on 26th June 2010.

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Cognac connoisseurs take note, Hennessy has designed a special menu to pair with their Paradis Horus Cognac at the two-Michelin star restaurant, Shang Palace. The 9-course menu especially created to pair with the cognac includes a 36-head Whole Iwate Dried Abalone, Golden Fried Fresh Crab Claws and Baked Seafood Rice in Crab Shell and will be available till June 30, 2010.

A little about the cognac – the Paradis Horus is made from hundreds of rare eaux-de-vie and aged from 25 to 130 years. It comes in an 18k decanter designed by Ferruccio Laviani and there are only 3,888 bottles worldwide so this is a rare treat.

How much?

HK$20,000 for 8 persons with a bottle of Paradis Horus Cognac

Details:

• Shang Palace, Kowloon Shangri-La, 64 Mody Road, Tsim Sha Tsui East, Kowloon, Hong Kong. Tel: 2721 2111

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Amuse Bouche is a nouveau riche French restaurant that opened in December 2009. Located at a very unusual place for a French restaurant on The Hennessy building in Wanchai, they are hosting the Kaesler Old Bastard wine dinner on Tuesday 25^th of May 2010.

Kaesler is a vineyard in Australia, Barossa Valley. One of the pioneering families that settled in the Barossa Valley in the 1840’s to grow grapes. They plated their first vines in 1893. Today Kaesler wines are known for their robust, full-bodied Shiraz made from these old, dry grown vineyards. For the dinner they are pairing Kaesler’s famous Old Bastard shiraz with French fair like Duckliver Terrine and Quail and Braised Wagyu Beef cheek in Bordelaise Sauce.

How Much?

• Watson’s Wine member gets a special rate of HK$880 per person. If you are not a member, price is HK$968 per person

Details:

• When: May 25, 2010
• Time: Cocktails : 7:30pm , Dinner 8:00pm
• Venue: Amuse Bouche Restaurant and Wine Bar located at 22/F, the Hennessy, 256 Hennessy road, Wanchai, Hong Kong
• To RSVP, call: 852.2891 3666

Menu and Wine Pairing

Kaesler Old Vine Shiraz 2004 and Kaesler Old Vine Shiraz 2007

• Duckliver Terrine and Quail with Spicy Nectarine Salad.

Kaesler the Bogan Shiraz 2004 and Kaesler the Bogan Shiraz 2007

• Poached Marans egg with Braised Shallot, Onion and Crispy Smoked Bacon.

Kaesler Old Bastard Shiraz 2004 and Kaesler Old Bastard Shiraz 2005

• Chicken Confit, Sautéed Ceps, and Mash Potato with Chicken Gravy Reduction.

Kaesler Old Bastard Shiraz 2006 and Kaesler Old Bastard Shiraz 2007

• Braised Wagyu Beef cheek in Bordelaise Sauce and Seasonal Vegetables.

Kaesler Old Bastard Shiraz 2008

• Cheese Selection from Philippe Olivier

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Organised by IFT Hotel Management Association and David Wong, the Macau Idol Charity Gala Dinner is a fundraising dinner in aid of  ”Action Oasis – Giving Mainland Children Schooling Opportunities”, a charity set up to provide financial support to those who cannot afford education in the western provinces of Mainland China.

David Wong is rallying wine collectors to donate wines for this special cause and, if you would like to make a donation, attend the Gala Dinner or offer support in any way,  get in touch with David at davidwong@ift.edu.mo

Some of the wines that will be on auction for the night:

• Chateau Lafite 1961 (donated by Adriano Gomes da Silva Tam, IWC)
• Penfolds Grange 1997 signed by John Duval (David Wong, IFT)
• 6 bottles set of Bodega Norton. including 3 bottles of Bodega Norton Privada 2007 (donated by Robert Temple, ASC)
• Barca Velha 1991 (Felipe Santos, President of the Wine Society of Macau)
• Burmester Vintage Porto 1994 and 1 case of 6-bottle Esporao Reserva Tinto, 10th Anniversary of Macau SAR Special Edition (Sandy Leong, Great Time)
• Tignanello 1971 (Timothy Feathers, Summergate)

Macau Idol Charity Gala Dinner 2010

• When: 28 May 2010
• Time: 7-11pm
• Venue: IFT Educational Restaurant
• Cost: MOP 380 nett per person
• RSVP: contact David Wong at davidwong@ift.edu.mo

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The “Douro Boys” is a group of five innovative and talented winemakers who own family estates in the beautiful Douro Valley in Northern Portugal. In addition to the delicious Port wines, they produce some of the most extraordinary table wines from this long-established famous wine region.

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We’ve all heard about the movie stars and silicon valley millionaires who decided to run their own vineyard up at Napa Valley. Well, Bernard Lacroute comes from a similar background as he is more famous for being the founder of Sun Microsystems but now continues to make his mark by making some of the best Pinots to come out of Oregon.

The WillaKenzie Estate is located in Oregon’s Willamette Valley on the rolling hillsides of the Chehalem Mountains. WillaKenzie wines are consistently ranked amongst the best Pinots in the world with accolades including the Pinot Gris being awarded 90 points by Wine Spectator 2 years in a row, 91 points for the Pierre Leon, 90 points for Alliette and 90 points for Terres Basses. Decanter chose the Terres Basses as one of their top Pinot Noir choices from Oregon.

The wine dinner will be held at One Harbour Road, Grand Hyatt’s famous Cantonese restaurant, and you can check out the menu below.

How much?

HK$1088 + 10% per person

Details

• Date: Thursday, 13 May 2010
• Time: 7pm
• Venue: One Harbour Restaurant, 7th & 8th Floor, Grand Hyatt, 1 Harbour Road, Wanchai, Hong Kong.
• RSVP: Jo at 2891 8181 or email jo@goldengatewine.com

Dinner Menu

WillaKenzie Pinot Gris, Willamette Valley, Oregon 2008

Rich and smooth with citrus and tropical notes and mouth-watering finish.
Serve moderately chilled with fish, vegetable curry and Asian food.

Selection of Crispy Roasted Goose, Pea Shoots and Pumpkin Shrimp Mousse Rolls

WillaKenzie Estate Cuvee Pinot Noir, Willamette Valley, Oregon 2007
Red currant, cranberry and red cherry dominate the flavor profile, followed by spice and caramel on the finish.
This medium-bodied wine is extremely food-friendly and pairs with roasted poultry, salmon and lighter meats.
Ready to enjoy now, but will drink well for up to five years.

Lobster Consomme with Bamboo Piths

Sauteed Fillet of Garoupa with Ginger and Spring Onions

WillaKenzie Pierre Leon Pinot Noir, Willamette Valley, Oregon 2006
Earthy aromas with bacon, spice and ripe fruit. Dark fruit flavours, whose richness is framed by
ample acidity and firm tannins, lead to a long finish with toasty caramel and white pepper.
2006 Pierre Leon will improve in the cellar for 1 to 2 years and age well for 8 to 10 years from its release date.

Tea Smoked Crispy Chicken

WillaKenzie Estate Aliette Pinot Noir, Willamette Valley, Oregon 2006
A bouquet of bright red fruit leaps from the glass, with subtle floral tones of rose and honeysuckle adding complexity.
Raspberry,cranberry and juicy red cherry flavors are followed by some pleasing minerality, earthiness and caramel.

Simmered Lettuce with Yunnan Ham in Bouillon

WillaKenzie Terres Basses Estate Grown Pinot Noir, Oregon 2006
Distinctive berry and cherry aromas with citrus peel and spice. Ripe dark fruit in the mouth
with a long finish and hints of licorice and mint. This wine will benefit from 1-2 yrs in the cellar
and age for 8-10 years from release date. (Recommendation: open one hour before serving)

Steamed Glutinous Rice Topped with Diced Pigeon and Wolfberry

Chilled Mango Pudding

Chinese Petits Fours

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For wine connoisseur Hong Kong’s Michelin two-star restaurant, Petrus, presents a six-course dinner paired with premium wines from the prestigious Chateau LePin, Pomerol on Tuesday, 20th May 2010 as prepared by Petrus’s Chef de Cuisine, Frederic Chabbert.

Chateau Le Pin is known for producing one of the finest and highly rated wines in the world from a tiny vineyard of less than five acres in the middle of Pomerol. Chateau Le Pin wines command high prices at auction and can be considered one of the most expensive red wines in the world. With a limited production of 500 to 600 cases of wine per year and Mr. Jan Thienpont joining guests for the night, this wine dinner is a rare treat for wine connoisseur not to be missed. Mr. Jan Thienpont is the brand ambassador of Chateau Le Pin and the fourth-generation member of the Thienpont family that owns the chateau.

How Much?

HK $13,800 per person

Details:

• When: May 22, 2010
• Venue: Restaurant Petrus , Level 56, Island Shangri-la, Hong Kong
• To RSVP, call: 2820 8590

Menu + Wine Pairing

Chateau Le Pin 2004 and Chateau Le Pin 1994

• Chilled Challans Duck in Jelly and Braised Oxtail Stuffed Calamari with Pommery Mustard Jus

Chateau Le Pin 1992

• Fregola Sarda Pasta with Bone Marrow and Veal Jus and Fairy Rings Sauteed Mushroom

Chateau Le Pin 1990 and Chateau Le Pin 1988

• Bresse Chicken Leg and Lobster Jambonnette
• Roast Aveyron Lamb, Sauteed Fava Bean and warm Jabugo Ham

Chateau Clos Fontaine, Cotes de France 2003

• Farm Camembert Cheese with Black Truffle Cream and Cendre du Vergy

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