- HK IWSC是目前唯一一个提供亚洲菜式和葡萄酒/清酒搭配奖项的国际比赛
Stir-fried Preserved Vegetables with Green Peas and Bean Curd Sheets
Originating from Eastern China this vegetarian dish is lightly creamy with a play on texture. The savoury characteristics from the preserved vegetables and the light soy-flavoured broth make this dish a great appetizer.
Pairing suggestions: The complex interplay of preserved vegetables and creamy tofu favour fresh, dry or slightly off dry wines, with medium body. Sake and sparkling wine would also pair well.
Wok-fried Beef Fillets with Beijing Onion
Beijing’s cuisine is known for its bold flavours and this stir fry is no exception. Sliced beef loin is stir-fried with black pepper, aromatic leeks, garlic and oyster sauce creating a robust dish on the banquet table. While beef and red wine is a clear match, the ginger and oyster sauce create a complex array of flavor to keep in mind when pairing.
Pairing suggestions: A fruity red (of medium to full body) or an off-dry sake would pair with the meat content and complex flavor.
Japanese Grilled Cod Fish (Gindara no Saikyō-yaki)
This famous black cod dish from Kyoto, Japan sees the oily fish marinated in a lightly sweet and creamy Saikyō miso sauce. It is then grilled for a lightly caramelized crispy skin. Served with Japanese mayonnaise and seven spices, this the black cod melts in your mouth like butter, while adding a hint of texture with the crispy skin.
Pairing suggestions: A medium-bodied white wine, with little or no oak, either dry or slightly off dry would be an ideal match. Sake and sparkling would also make a great pair.
Japanese Deep-fried Pork Chop (Tonkatsu)
日式炸黑豚豬扒 (とんかつ )
Originating in Japan during the 19th century, Tonkatsu has become one of Japan’s signature. Its popularity lead Tonkatsu to the tables of high end restaurants to convenient store shelves and everywhere in between. At its finest, Tonkatsu is made with the best quality, thick cut pork loin, which is panko-breaded and deep-fried forming a golden crunchy crust which is still feathery light. It is served with a thick, slightly acidic, dark sweet soy sauce.
Pairing suggestion: A lightly tannic and oaked wine with good acidity makes a great match. Skin contact white/amber wines would also work well. Off-dry sake would also pair beautifully.
Vietnamese Rice Paper Rolls (Gỏi cuốn)
In Vietnam gỏi cuốn means “salad rolls”. These rice paper rolls are packed with refreshing veggies, like lettuce, carrots, cucumber and fresh herbs, as well as shrimp. Gỏi cuốn are traditionally served cold with a slightly sweet sauce full of chilli, garlic and lime.
This fresh and popular starter calls for a wine that can stand up to its tongue-tingling combo of flavours without dwarfing its salad-like freshness.
Pairing suggestions: White or rose wines that are dry, or slightly off-dry, fresh and low in tannin will be a great pairing, as would sake and sparkling wine.
Indian Chicken Curry with Roti
This golden curry has a rich and creamy sauce full of aromatic herbs and spices. While many fiery Indian curries pose a challenge when pairing wines, this mildly spiced curry pairs well with a variety of wines which can balance the spice, highlight various aromatics or enliven the dish with even greater spice.
Pairing suggestions: Fresh and low alcohol wines balance the hot spice. A refreshing rosé, or sparkling wine would work very well. Dry yet aromatic, or off-dry wines are also great choices. Avoid high oak. For those who crave more heat, a full-bodied, fruity shiraz would make a great choice.
- “Winning a silver medal in the HKIWSC has truly helped my product to achieve international credibility regarding its taste. This has positively affected
decisionmaking of several new merchants who now carry my product.”Kaustav BagchiOwner, Lamai Thai Spirits
- “Louis Royer Cognac has been entering the Hong Kong International Wine & Spirit Competition for many years. This competition is regarded as the most respected in Asian countries. Winning an award is a high honour for our brand and a further seal of quality for our multi-award winning Cognac.”Carol FrugierMarketing and Communications Manager, Louis Royer Cognac
- “Adding to our success over the past few years at the HKIWSC, winning a trophy means so much to us as we have just recently entered the Chinese market with our brandies. The Chinese market is unique, which makes it even more exciting to know that Oude Molen VOV Brandy is well accepted.”Kobus GelderblomBrandy Master, Oude Molen Distillery
- “It is a great honour for us to receive this award and we are very thankful about the reputation from wine enthusiasts in China. This award is a testament to the fact that our white wines not only match the traditional Austrian food but also matches perfectly with the Asian cuisine.”Katja PflogschWinemaker, Domäne Wachau
- “Having won three trophies in the last four years in different food & wine matching categories at HKIWSC has showcased Pegeric Pinot Noir and its suitability with Asian cuisines leading to its listing with one of Australia’s top restaurant – Melbourne’s iconic Flower Drum.”Chris CormackCEO, Pegeric Wines
- “To get recognition from such a prestigious panel is
veyrewarding indeed, and proves that our wines are made in a style that is truly food friendly. The HKIWSC has become one of the year’s most well-respected wine competitions globally. For us, the food match component is a fantastic chance to demonstrate how well our wines compliment so many different flavours. Moreover, it is a competition known and valued by our customers so a trophy can be hugely influential.””Susanna MayerWinemaker, Yealings
- “Awards and medals at the HKIWSC have been like a stamp of approval to the quality of our wines. Because it is an Asian-focused competition, I know that my wines are being judged and measured by the same yardstick as all the other wines, given our viticultural conditions are quite unique compared with the rest of the world. These medals give me and, more importantly, my consumers the confidence that my wines stand apart from the competition.”Kalash GurnaniWinemaker, York Winery
- “We are very proud of our results. One of our key focuses is the Asian market, so we really want to make our wines special and desirable for this market. That’s why we want to enter this competition and be evaluated by the expert judging panel.”Sofia Cajewski Winemaker, Cremaschi Furlotti
- “We at Yealands Estate Wines are proud to be
recognizedby the Hong Kong International Wine & Spirit Competition. The organizationis held in the highest regard and our success in the competitions has become a strong voice for our quality around the globe.”Avram DeitchGlobal Marketing Manager, Yealands Wine Group
- “Winning awards in reputable international wine shows such as the Cathay Pacific HKIWSC is one of the many ways of educating our consumers and giving them confidence in purchasing the Saint Clair brand. This enhances brand perception
increases sales across our entire portfolio of wines.”Maria EastonWinemaker, Saint Clair Family Estate anin turn