HKIWSC food and wine pairing winners announced

The winners of the Asian food and wine pairing competition have been announced, with a greater diversity of pairing categories from last year.

Wines hailing from New Zealand, Germany, Thailand, South Africa, Australia, Japan, Portugal and Italy were in the spotlight at this year’s Cathay Pacific Hong Kong International Wine & Spirit Competition (HKIWSC) where 25 judges scrutinized their ability to pair with 12 different Asian dishes.

Founding director of the HKIWSC Debra Meiburg MW announced the significant increase in entries in the food and wine pairing categories from last year, along with the diversity of countries on the winners’ list in 2016.

“The Asian food and wine pairing categories were the star of the show this year, attracting a massive 50% increase in entries from last year,” she said. “The combination of a great set of new dishes – like Singapore chili crab and Indian butter chicken – plus the increasing focus on Asian food and wine pairing, both in Asia and internationally, were key contributors to this remarkable increase.”

Below is a selection of this year’s winners: 

• Best wine with Singapore chilli crab:

Asia de Cuba 2015, Hiestand Weingut & Hofbrennerei from Germany

• Best wine with honey glazed char siu:

Yealands Estate Single Vineyard Pinot Noir 2015, Yealands Estate Wines from New Zealand

• Best wine with smoked pigeon with oolong tea leaves:

Mulderbosch Faithful Hound Red 2014, Mulderbosch Vineyards PTY LTD from South Africa

• Best wine with Cantonese braised brisket:

Nest Egg Shiraz 2013, Bird in Hand Winery from Australia

• Best wine with sashimi:

Tamanohikari Junmai Ginjo Shukon 2015, Tamanohiraki Sake Brewing Co from Japan

• Best wine with Murg Makhani (Indian butter chicken):

Val du Charron Black Countess 2013, Val du Charron Wines (PTY) Ltd from South Africa

The full results will be announced at the HKTDC Hong Kong International Wine & Spirits Fair on 10 November at a gala awards ceremony which will be open to the winners, guests and the media.

Meiburg said: “These results offer both Asia’s food-loving community and restaurant industry expert guidance on the very best international wines to try or recommend to their customers. As the awards are judged by a team of Asian born, Asian based judges, the results are always culturally appropriate – judged for Asia, by Asia.”

Judges from across Asia blind tasted thousands of wines and spirits from over 30 countries worldwide as part of the five-day judging week of the HKIWSC. This year’s judging panel saw the addition of two VIP judges, Patrick Materman, chief Winemaker at New Zealand’s Brancott Estate and David Stewart MBE, The Balvenie Malt Master at William Grant & Sons.