The Cathay Pacific Hong Kong International Wine & Spirit Competition is now open for entries. The competition launches today at Vinexpo and sees the addition of exciting new dishes for the food and wine matching category, along with the announcement of VIP International Judge, Patrick Materman, Chief Winemaker at Brancott Estate. Founded in 2008, the competition was created specifically to promote quality wines and spirits from all over the world to the Asian market. It is perceived by consumers as the guide to quality wines for Asia.
Allen Gibbons, Group Chief Executive of the IWSC Group remarked about the 2016 opening:
“Now celebrating our 8th year, the competition continues to go from strength to strength. Drawing on entries from all over the globe, the HKIWSC reflects the importance of Asia to all producers through its gateway, Hong Kong, and showcases some of the finest wines and spirits selected especially for the Asian market.”
Each year the competition appoints influential industry figures as International Guest Judges, one for wine and one for spirits. This year’s International Guest Wine Judge is winemaker for one of the biggest and most influential brands in the industry – Brancott Estate, New Zealand. We welcome Patrick Materman, one of the world’s leading experts on Sauvignon Blanc winemaking, to the judging panel. With 27 vintages behind him, in a region that released its first Sauvignon Blanc in 1979, Patrick is one of the most experienced, creative and knowledgeable winemakers working in Marlborough today.
For 2016, brand new dishes have been introduced into the Food & Wine matching competition including Cantonese Braised Brisket and Singapore Chilli Crab. The Cathay Pacific HKIWSC remains the only competition to recognise the importance of food in the Asian way of life, offering a food and wine pairing category to help consumers enhance their everyday dining experiences with perfectly matched wines.
Debra Meiburg MW, HKIWSC Director, commented on the launch of the 2016 competition:
“We are thrilled to launch the 2016 competition to the wine world, and are hotly anticipating a spate of fresh entries from both the Old and New World, as well as the rapidly emerging Asian region. Last year we saw great success from Thai wines, especially in the Food & Wine Pairing award categories, which should be very encouraging to producers in the region.
We also continue to see the results evolve as Asian consumers’ tastes and consumption patterns mature. The past eight years have seen great evolution in the industry, which we have witnessed first hand via the awards, so we really look forward to seeing what 2016 will produce in terms of entries and results”.
List of new Asian dishes to be paired with wines:
- Kai Ho Bai Toei (Fried Chicken in Pandan Leaf)
- Tod Man Pla (Curried Fish Cakes with Sweet Chilli Sauce)
- Singapore Chilli Crab
- Honey Glazed Char Siu
- Smoked Pigeon with Oolong Tea Leaves
- Cantonese Braised Brisket
- Crystal King Prawn with Parma Ham
- Grilled Unagi (Grilled Eel)
- Beef Teppanyaki
- Murg Makhani Butter Chicken
- Mushroom and Pea Masala