Delicious takeaway cocktails to enjoy at home

Though the city’s favourite bars remain closed, there’s no reason to not treat yourself to a much-needed cocktail night in the comforts of your own home. With some of the city’s best-loved nightlife hotspots serving up delicious takeaway cocktails just a call away, you’re all but guaranteed to enjoy these unique bar-to-home experiences whether you’re throwing a house party or just looking for an easy nightcap after a stressful day.

The Diplomat
This Central-set speakeasy US tavern is well known for martinis and creative cocktails such as the Tarling, a signature cocktail combining pandan-infused gin, white port, baking spice, clarified orange juice and coconut juice, and Boulevardier, a heady blend of Wild Turky rye bourbon, Punt E Mes and Campari bitters. Each 400ml to-go bottle serves up to four, with prices starting at HK$500.
Price: HK$500+
Available for pick up at The Diplomat, Central, Hong Kong

The Old Man
Claiming the coveted No.15 spot on The World’s 50 Best Bars list, The Old Man is bringing some of its award-winning cocktails right to your door step. From a seaweed-flavoured vodka and spiced cherry tomato to a guava Negroni or a limited-edition Hemingway series of collectible bottled cocktails, home-bound connoisseurs of mixology will be spoilt for choice at the number of premium offerings, which are available in either 500ml and 700ml sizes.
Price: HK$500+
Delivers to: Hong Kong Island, Kowloon, Lantau and Outlying Islands (free delivery with minimum order of HK$800 for Hong Kong Island / HK$1,000 for New Territories and Lantau)

Darkside
Adding a touch of opulence to takeaway cocktails, Darkside, the jazz bar nestled within Rosewood Hong Kong, recently unveiled customised bottled alcoholic beverages masterminded by the luxury hotel’s beverage consultant, Giancarlo Mancino. Delving into its extensive library of aged spirits, on offer are such libations as the Godeau Cognac Old Fashioned and the 50/50 Martini with Xellent Swiss Gin.
Price: HK$458+
Available for pick-up at Butterfly Patisserie, Rosewood Hong Kong, Tsim Sha Tsui

The Wise King

Award-winning modern classic cocktail bar The Wise King also has on offer an array of takeaway cocktails to entice your taste buds. Its expansive arsenal consists of contemporary takes on classic drinks, including the King’s Negroni, Jamon Old Fashioned, Brined Rickey, and the Pickled Margarita. Available in two sizes – 500ml for HK$500, or 750ml for HK$598 – each bottle comes with a tag hand-signed by the bar’s founder in appreciation for customers’ support.
Price: HK$600+
Delivers to: Hong Kong Island and Kowloon

Coa
Named after the machete-like tool used to harvest agave – the key ingredient in tequila and mezcal – COA is an award-winning cocktail bar that puts the focus firmly on the aforementioned spirits. The agave specialists in this Central-set bar have partnered with local craft brewer Young Master Ales to create a special bottled collection of the bar’s signature cocktails, featuring the same rich flavours that discerning drinkers have come to love. Their virtual shop also stocks a selection of craft brews and spirits all fronted with artistic labels.
Price: HK$400+
Delivers to: Across Hong Kong except outlying islands (free delivery with minimum spend of HK$700 )

Treat your loved ones to the finest Chinese wines this Lunar New Year

Chinese wines, have long stamped its cultural influence in history, impacting politics, literature and religion through the centuries. Today it remains an important aspect for a multitude of occasions, be it business dinners or major celebrations. In particular, it is a staple of any Lunar New Year festivities.

The words ‘wine’ and ‘spirit’ are often used interchangeably in regards to Chinese liquor, but instead of fruits, grains such as corn that are the basis of Western spirits, wheat, rice or sorghum the fermented grains of choice. The most popular type of Chinese wines is baiju, a clear colourless spirit that averages between 50 to 60 percent in alcohol content. There are a variety of 12 types of baiju, categorised by their production style, geographic location and aromas. If you’re looking to imbibe on the finest Chinese liquors this Lunar New Year, below are some of the premium brands that are worth saying “gambai” with.

Kweichow Moutai

An intense spirit with strong notes of soy sauce, Kweichow Moutai also has complex notes of roasted nut, caramel and earthiness with a dry finish. It is not for the faint-hearted, though, as even the mildest version boasts an alcohol content of 36 percent. Long a favoured gift among society’s elite, its hefty price tags can also make you quail, but few other Chinese spirits can match its palate-pleasing flavours.

Where to get it: HK Liquor Store

Wuliangye

Also known as ‘Five Grains Liquid’, this award-winning baiju is fermented with sorghum, maize, wheat, glutinous rice and long-grain rice, and is known for its strong aroma and a mellow, lasting sweetness of pineapple. This Sichuan distillery follows a long history of traditional fermentation that dates back to the Ming dynasty and is the second biggest baiju brand, after Moutai.

Where to get it: HK Airport Shop

Luzhou Laojiao

Noted for its strong aroma and its complex peach flavour, this Sichuan-situated distillery is the oldest continuously producing baijiu distillery in the world, and still follows old age traditions of fermentation that dates back to 1573, in the Ming dynasty.

Where to get it: HK Airport Shop

Xifengjiu

Xifengjiu is rooted in a rich cultural legacy that dates back to Tang dynasty. Fermented with sorghum, barley and peas, this Shanghai-situated distillery has, in recent years, been evolving its techniques and traditional flavour varieties to offer a wider range of options today’s more diverse modern demographic.

Where to get it: The Bottle Shop HK

Exceptionally rare and magnificently adorning collectibles

Commanding the auction block at major auction houses around the globe from a Van Gogh masterpiece to a traditional Qianlong furniture to the oldest-ever Macallan collection, these are the collectibles that went under the hammer at outst

Green piece

Admirable Emerald Acquired

Gems to seek out and keep, emeralds have long been among the world’s most valued precious stones. In their time, such jewels have beguiled the likes of Queen Cleopatra and the Duchess of Cambridge, while both the Ancient Egyptians and Aztecs believed them to have otherworldly qualities. The continuing popularity of emeralds were certainly proved at the recent Christie’s Hong Kong Magnificent Jewels auction, where the Boghossian Emerald and Diamond Double Rivière sold for HK$54.3 million.

This stunning piece was a product of a combination of their rare talents between the high-end Genevan jewellery house, Boghossian and legendary designer, Edmond Chin. This captivating necklace, which incorporates 28 eight cushion and octagonal-cut emeralds, twenty-two oval and rectangular-cut diamonds, and a range of vari-cut diamonds and fancy-cut jadeite. Boasting a gold interior, its dual-hued appeal is undeniable.

Exceptionally rare and magnificently adorning collectibles gafencu magazine The Macallan Red Collection

Spirit of the ages

Oldest-ever Macallan Goes Under the Hammer…

For many true connoisseurs, The Macallan is one of the world’s leading producers of fine single malts. Although this venerable Scotch maker has changed hands several times throughout the course of its near 200-year history, its reputation for both consistency and quality somehow survived every transition. As a sure sign of this, prime examples of its distilling took pride of place at the recent Ultimate Whisky Collection auction staged by Sotheby’s London as among the most competed-for lots – The Macallan Red Collection. Comprising a complete set of six whiskies including The Macallan 40, The Macallan 50, The Macallan 60, The Macallan 71, 74 and an astounding The Macallan 78. The latter item was not only the oldest bottle ever released by The Macallan, it was also the oldest age statement whisky ever offered at auction.

This rare set is sure to be deemed a true classic in times to come, with its easily distinguishable, exclusive labels all featuring images commemorating the brand’s illustrious heritage. One of only two sets to be produced (the other resides in the distiller’s archive), the six-bottle collection fetched an eye-watering HK$20.65 million.

Exceptionally rare and magnificently adorning collectibles gafencu magazine van gogh Fleur Dans Un Verre,

Lost then found

Lost Van Gogh Work Makes an Impression

A fascinating irony evident in the works of Vincent Van Gogh, one of the most influential painters of all time, is the vibrance and vitality that characterises all his major pieces, elements that his own tortured and truncated life was notably devoid of. Seldom is this more apparent than in Fleur Dans Un Verre, one of a small group of floral oil paintings created in 1890 during the Dutch master painter’s Paris residency. Sadly, it was one of the last major works completed before the artist abandoned his decade-long career and, ultimately, took his own life. Contemplating this refined display of oil on canvas (measuring some 41.3cm by 33.3cm), it is impossible to reconcile the sheer joy of the work, with its vibrant hues and vivid expressionism, with what is known of the artist’s state at the time..

Such conjecture aside, the work also boasts a singular provenance. Passed from private collector to private collector, it toured the world several times over before famously being stolen and vanishing for several years. Once recovered, it eventually found its way to Sotheby’s in New York, where it formed part of the auctioneer’s recent Impressionist and Modern Art Evening Sale, selling for a more than respectable US$16 million.

Old times table

Classic Furniture from Qianlong Ago…

As an essential part of the daily life of well-to-do Chinese folk of times classic, the traditional furniture of the Ming and Qing periods, in particular, harks back tellingly to the everyday routines its long-dead owners. A clear case in point is the rare and magnificent ancient Chinese Carved Zitan Hexagonal Table (from the Qianlong period), which was one of most admired lots at Christie’s Inspiring the Mind – The Life of a Scholar-Official auction, where it finally went under the hammer for an impressive HK$20.7 million.

Fashioned from zitan, a particularly fine and rare hardwood timber, this striking hexagonal table – a complicated structure requiring superior artistic skills to execute – possibly saw service in one of the emperor’s own palaces or temples. In terms of design, its tabletop features six sides above a shallow waist and is decorated throughout with floral carvings and scroll-form vines. There is also a ‘secret’ drawer featuring a metal ring at its heart, a hint that not only was this item of furniture created and carved by master carpenters, but one that was built to meet the specific requirements of some nobleman of the time who was not over-trusting of his compatriots and peers.

Wine and Dine: Five versatile wines to pair with Chinese cuisine

The only thing more soul-satisfying than partaking in a perfectly balanced meal is to consume a meal with perfectly paired wines. Though many oenophiles will already know how to match particular grape varietals to Western cuisines, there still remains some confusion as to exactly which types of wine are best imbibed alongside the complex flavours of Chinese cuisine. Below are five versatile wines to serve alongside iconic dishes such as Peking duck, dumplings and hotpot.

chinese food wine pairing gafencu magazine dim sum peking duck — Image from AWMBBlickwerk Fotografie

Peking duck with Pinot Noir

An imperial favourite for centuries, Peking ducks are often very rich with a nice layer of fat. To cut through the heaviness of this wildly popular dish, opt for a sweet, tannic Pinot Noir. Not only does it tamp down on the oiliness, it also balances out the duck’s gaminess and enhances the condiments – oyster sauce, cucumbers and spring onions – that accompany the dish.

Chow mein with Sauvignon Blanc
Chow mein, otherwise known as stir-fried noodles, are a staple in many a Chinese region. It typically includes onions, spring onions, peppers, sliced meat and a dash of soy sauce. A savoury, carb-heavy dish like this pairs well with wines that aren’t too sweet and have a higher acidity level that complements the saltiness of the dish and allowing for the natural flavours of the ingredients to shine through every bite.

Dumplings with Chardonnay or Rosé

Delicate, juicy and brimming with flavour, dumplings are typically filled with a variety of finely diced and minced ingredients that combine vegetables and meat or seafood. Common fillings include pork, chicken, mutton, garlic, mushroom and chives and are usually boiled, pan-fried or steamed. Given the diversity of tastes that dumplings can embody, something equally versatile – like a New World Chardonnay or a fruity Rosé – make for an ideal partner, with their inherent light-bodied sweetness serving to amplify the dish.

Sichuanese food with dry Reisling

Sweet wines such as Moscato and Reisling are generally great pairings for spicy food. However, when it comes to the complexity of flavour combinations from the spices, oils and nuts that are often featured in Sichuanese dishes, an overly sweet wine with a lack of structure could overpowers the aromatic fragrance that typifies Sichuanese culinary items. Moderation is key, with a dry Reisling particularly suited to matching the spice factor without overriding the palate.

chinese food wine pairing gafencu magazine trump vancouver — Image from Trump Vancouver

Shellfish with Sparkling Wine, Champagne and White Wines

Seafood has long been a specialised delicacy of the city and still holds a special affinity with many local epicureans. Shellfish, in particular, is a favoured choice for those with an appetite for fine dining. White wines are, as an unspoken rule, ideal pairings for any seafood, but the effervescence of Champagnes and Sparkling Wines make for a lux match for oysters and lobsters, dry Rieslings offer a fruitiness that complements the distinctively rich flavours of crabs. White like Chablis and Chardonnay, on the other hand, have a palatable salinity in them that pairs well with the creamy and fleshy meat of shrimps, fish and other seafood.

Hot Pot with Pinot Grigio

Long a go-to for fun, intimate meals with family and friends, hot pots encompass a variety of ingredients and flavours that require an equally multi-faceted, supple wine to match with. Here, the key is to aim for a drier, subtler grape like Pinot Grigio, which can lift the meal with a much-needed dose of acidity and citrusy aroma.

Yuletide Tipples: A guide to festive imbibing for this Christmas season…

With the holiday season finally here, there’s no better time to delve into history to pull out some traditional merry-making drinks such as mulled wine and eggnog. Surprisingly and in no small part intriguingly, many of these alcoholic beverages were first produced to be savoured on major celebrations centuries ago. While they come in different forms, these traditional Yuletide drinks nearly always boast a rich, colourful and delightful origin that can be likened to fascinating tales weaved by parents anxious to put their young children to sleep. Indeed, some of these tales are stuff of legend, conjectures and cause debates that remain unsettled even up to this day.

MULLED WINE

A classic case in point is the traditional Yuletide favourite, mulled wine, described as an ancient drink that dates back to the 2nd century AD when the Romans took to warming up their wine to help them through the freezing winter months. As the Romans conquered much of Europe throughout the next century, their love for mulled wine spread across their empire and the regions surrounding them. Knowledge of the process of producing this drink spread in the course of their conquests and contributed to the rise in its popularity as a winter beverage, a practice that endured for centuries.

What exactly is mulling and what process it is comprised of? The term’s etymology is obscure, prompting some to suggest that it comes from the word “mull”, which means to crumble, a reference to the powdered spices used to give it a distinct flavour. Another theory is that it comes from the obscure and archaic word “mulsed”, which means mixed with honey. From the early definitions, one thing clearly stands out: the heated nature of the beverage serves as its major feature. The term’s precise definition is unclear, fuelling assertions that it must have originated from the Dutch term meulen, which means “to ruminate’ or ‘to think something over”.

A traditional mulled wine recipe includes brandy and cinnamon. Alternatives to brandy include port, dark rum or bourbon (sweeter than Scotch) to elicit a cockle-warming oomph. Some recommend a splash of Southern Comfort, but take note of the sweetness. Others add a cup of strong Earl Grey tea for a complementary bergamot twist. Spices can be used as alternatives, including grated ginger, coriander seeds, marjoram, dried fennel or a few crushed cardamom pods. Meanwhile, celebrity chef Jamie Oliver adds vanilla and a dried bay leaf.

EGGNOG

Another favourite Christmas drink, eggnog, is marked by an obscure lineage, fuelling debate among culinary historians. Most agree that it originated from the early medieval British term, “posset”, which refers to a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Since milk, eggs and sherry were widely regarded at the time as foods of the wealthy, eggnog was often used in toasts to prosperity and good health.

The concoction was first written about in 1796 in Britain, where it reputedly originated. The basic concept for the drink was said to have been formulated there and it was later modified when it eventually reached the United States. In the early days, American colonies were littered with numerous farms, chickens and cows, and cheap rum which eventually became a key signature ingredient. Mexico coined the eggnog varietal term “rompope”, while in Puerto Rico, the drink was mixed with coconut milk and became known as “coquito”. Through its sojourns, the concoction’s English name etymology remains a mystery. Some say “nog” comes from “noggin” which means a wooden cup, or “grog,” a strong beer. By the late 18th century, the combined term “eggnog” stuck.

Today, the light yellow, creamy beverage enjoys the stature of being a holiday essential in several English-speaking countries, foremost in the US and Canada. Most Americans love to drink the Christmas cocktail chilled, but hot eggnog also serves as an excellent alternative to mulled wine. Often called a Tom & Jerry in North America, a warm cup of the frothy gold liquid is widely known to make even the toughest of winters more bearable. Either way, both a hot or cold eggnog is absolutely delicious.

Whether you choose to sip on an eggnog or enjoy some mulled wine, these traditional Christmas drinks are sure to give you a warm glow.

Tea Time: A comprehensive guide to China’s myriad brews

To say the discussion of Chinese tea can yield endless topics is something of an understatement. Be it tracing the origins of tea, expounding its culinary traditions or exploring its endless medicinal properties, this long-beloved beverage has interested generations of imbibers.

Personally, as a tea seeker, what I am most enamoured with is the classification of Chinese tea. As a Chinese person, drinking tea is something I do with pride, especially given the variety of tea products that are available today.

There are as many as 1017 kinds of famous teas recorded in just famous Chinese tea annal – the first edition of China Agricultural Press in 2000. Given this diversity, even if we sampled one type each day, it would take nearly three years to go through them all. So how do we classify so many types of tea?

For this, we need to use the currently-implemented standard of GB / T 30766-2014, a methodology based on tea processing technology and product characteristics, combined with tea varieties, fresh leaf raw materials and product regions. Tea is divided into seven categories, specifically, six types of basic tea and one category of reprocessed tea. The six kinds of basic tea are derived from the paper Theory and Practice of Tea Classification as written by Professor Chen Jian, a tea expert and educator, in 1979. These are green, white, yellow, oolong, black and brick teas.

Green Tea

Green tea is a kind of non-fermented tea, which is the most produced tea in China. Every province produces green tea, and the number of green tea products in China ranks first in the world. Among the six basic tea categories, green tea accounts for more than 60 percent of China’s total tea output. Green tea quality characteristics: clear soup green leaves, commonly known as three green, namely dry tea green, tea soup green, leaf bottom green. Its preparations include being steamed, baked, roasted and sundried.

White Tea

White tea is a slightly fermented tea that is unique to China. It has been produced for at least 200 years and originated in Fujian Province. The main producing areas are Fuding, Zhenghe, Jianyang and Songxi, of which Fuding is the largest. The production process of white tea is nearly natural, without stir frying and kneading. It is mainly withering and drying. Therefore, white tea keeps the original content of tea to the maximum extent. According to this, white tea is earlier than green tea and has a long history of production. Therefore, white tea is known as a living fossil of tea, and common variations include Baihao Silver Needle, White Peony, Gongmei and Shoumei.

Yellow tea

Yellow tea is another kind of light fermented tea. It’s said that yellow tea was produced by mistakes in the process of making green tea, or yellow tea evolved from green tea. According to Xu Cishu’s Cha Shu Chan Cha (completed in 1597), yellow tea was produced in the middle and late Ming Dynasty. Yellow tea has existed since ancient times, but the yellow tea recorded in history is not the same as that referred to today from the perspective of tea fermentation. For example, Mengding yellow bud, which was very famous in the Tang Dynasty, was named after the naturally yellowing leaves of tea varieties. Although the smallest in terms of output of the six tea categories, there are three types that have already found favour with tea drinkers – Huangya, Huangxiao and Huangda.

Oolong tea

Oolong is a semi-fermented tea, and because of its green brown appearance, it is also known as “green tea”. Oolong tea is a kind of unique tea in China, with various products and styles. The requirement of picking fresh leaves of Oolong tea is to open the face of tea, that is, the new shoots of tea trees can be picked only after they are mature. There is no bud head in all oolong tea. Its aroma is very prominent, and replete with natural flower fragrances. its colour is golden or orange yellow, bright and clean, and offers a mellow, fresh, sweet taste. Oolong tea has special charm, such as Tieguanyin has its own “Guanyin rhyme”, while Wuyiyan tea has “rock bone flower fragrance”, and so on.

Black tea

Black tea is a fully fermented tea. The so-called full fermentation, intuitively speaking, is that the leaves of the tea have all changed from green to red. Black tea is also the most popular tea in the world. It is also one of the main types of tea produced and exported by China. China is the birthplace of black tea in the world. In the mid-16th century, Wuyishan, Fujian Province, invented and produced small black tea; in the middle of the 18th century, on the basis of the production technology of small black tea, China created a more exquisite processing technology of Gongfu black tea, making black tea production and trade reach an unprecedented peak. In the early 20th century, broken black tea gradually replaced Gongfu black tea and became the main product in the international market. Black tea has been a typical export tea since race black tea, a strip product made utilising pine smoke, was first exported to Holland and then to Portugal, Britain, France and Germany in the early 17th century.

Dark tea (Brick tea)

Dark tea is a post-fermented tea. The fermentation is completed by natural ageing or artificial piling. The word “dark tea” was first seen in the memorials of the imperial historian Chen Shuo in the third year of Jiajing Emperor’s reign of the Ming Dynasty (1524). Dark tea is not only sold in traditional border areas, but it is also a kind of tea for ethnic unity. The main market of dark tea is in Qinghai, Tibet, Xinjiang, Gansu, Inner Mongolia and other places. The ancient tea horse road is the main channel for transporting dark tea. Dark tea is to meet the living habits of ethnic minority compatriots, who require tea to have boiling resistance. Therefore, the material grade of dark tea is relatively low, and its production and processing are special. The main feature of Dark tea is “wodui” technology. As the name suggests, dark tea is a real fermented tea by piling up tea for a long time, and its most popular producers are the provinces of Hunan, Sichuan, Hubei, Guangxi and Yunnan.

Reprocessed Tea

Reprocessing tea is to take six kinds of basic tea as raw materials for reprocessing products, are collectively referred to as reprocessed tea. These can range from scented teas – made by adding natural fragrant flowers – and tea bags that are perfect for fast, smaller servings to suit time-pressed drinkers. Pressed teas, made by screening, blending, steaming, pressing and drying tea, and powdered teas such as Japanese matcha tea powder also fall into the category of reprocessed teas, all made possible through the advent of modern technology.

Royal Aperitif: Carbernet Sauvignon the king of red wine grapes

Tracing its roots to the Ancient Roman Empire, Cabernet Sauvignon enjoys the stature of ‘King of Red Wine Grapes’

World-renowned Cabernet Sauvignon intriguingly enjoys the stature of “King of Red Wine Grapes” in California as well its native home in Bordeaux, France, where it can trace its roots back to ancient Roman times. But in almost the same breath, it has also been resented ironically in different parts of the world as a “great coloniser” after it displaced indigenous and less popular grape varieties.

The Cabernet Saugivnon grape that serves as the raw material for this wine is not grown exclusively in Bordeaux and California, but is in fact also found in other parts of the world. Originally from France and Spain, it found its way to different countries across Europe and, eventually, even to such far-flung corners of the world as South Africa’s Stellenbosch region, Australia’s Margaret River, New Zealand’s Hawkes Bay and Chile’s Maipo Valley.

The countries that are reputedly the biggest producers of this grape variety are France and Italy, both of whom also enjoy the distinction of being the world’s top wine producers. France is the world’s largest producer of Cabernet Sauvignon, with over 55,000 hectares planted to this particular vine plant. Production is centred in the grape’s native Bordeaux, particularly on the Left Bank of the Gironde Estuary, in the well-draining soils of Médoc and Graves. Other major growers of this grape type, who are also amongst its most prodigious producers, are Spain, the United States, Argentina, Australia, Germany and South Africa.

Cabernet Sauvignon’s prevalence and popularity across the world has ironically proven to be both a boon and bane. Though it has risen to global prominence and stature as a premier red wine, it has also earned a rather darker reputation for being a rabid coloniser, particularly as its global spread caused the displacement and disappearance of countless indigenous grape varieties.

Its origin is riddled with numerous fascinating myths and conjectures, including one that claims that it dates back to the Roman Empire. The term Sauvignon is said to have been derived from the French term ‘sauvage’, which means “wild” and refers to the grape being a wild Vitis vinefera vine that is native to France. The grape was also recently rumoured to have ancient origins and may be the Biturica grape used to produce ancient Roman wine, known as Pliny the Elder, a belief that was widely held in the 18th century when it was also known as Petite Vidure or Bidure. Another popular belief was that the grape vine originated in Spain’s Rioja region.

“Unwanted notoriety once hounded the world’s most popular red wine varietal”

According to records, Cabernet Sauvignon was a popular Bordeaux planting in France’s Medoc region during the 18th century. The Chauteau Mouton and Chateau Armailhac in Pauillac were among the first estates known to have actively grown the varietal, as well as the likely source of Cabernet vines for other grape-producing areas in the region.

For most of the 20th century, Cabernet enjoyed the distinction of being the world’s most widely planted premium red wine grape, before finally being overtaken by Merlot – yet another popular French wine – in the ’90s. Despite this setback, Cab-Sauv (as it is colloquially dubbed) went on to regain pole position and proudly reclaim its past past glory in 2015, when it was recorded that a total of 341,000 hectares were planted to this variety across the world. A small part of its undeniable popularity among growers stems from the fact that it is easy to cultivate and grow.

DNA analysis of the Cabernet Sauvignon red grape variety has shown that it was a product of the accidental crossing in the 17th century in southwestern France of two Bordeaux grape varieties, namely the Cabernet Franc grape plant and the white Sauvignon Blanc grape plant, prompting grapevine historians, or ampelographers, to believe that it originated in Bordeaux. The proof of this supposition came in 1996, when wine researchers at UC Davis proved the crossbreeding of the two grapes.

In its most traditional form, this grape variety, known for its thick, durable skin, produces full-bodied wines with strong tannins and acidity which account for this tipple’s incredible ageing ability. The best and most luxurious fine wines are typically served in special occasions and other major gatherings. It’s always best to savour one with the most prestigious, colourful and centuries-old royal history, specifically Cabernet Sauvignon.

Mad for Moutai: China’s iconic baijiu rides a new high

Moutai, the most popular liquor in China and the country’s best-known alcoholic export to the world, has recently been riding on a wave of renewed vigour and vitality. Once solely circulated in rarefied political and business circles as a must-have high-value gift, its recent popularity among a broader audience has seen its brewer, Kweichow Moutai, the country’s largest liquor producer, become one of the largest corporations in the world, comparable in size to Japan’s Toyota Motor.

The company has achieved outstanding milestones both in China and internationally, getting ranked the largest listed corporation in China’s almost-US$10 trillion stock market and one of the world’s largest with a market value of over US$300 billion.

Kweichow Moutai’s great fame and fortune stem mainly from its various unique qualities, principally its complex aroma and taste. Every drop of this brew is an amalgamation of more than 155 different flavours and aromas. Some of these aromas include wheat, grain, soy sauce, ripe bananas, malt beer, yeast, citrus, strawberries, mango, coconut, chocolate, caramel, tobacco, smoke, a grassy-green spiciness, floral aspects, roasted walnuts and mint.

Moutai is an organic distilled spirit produced under very stringent and meticulous conditions on a government-protected brewing environment on the eastern bank of the Chishui river that rises between 420 and 550 metres above sea level. Because of its unique geological location, with a special micro-climate and the presence of the clear and pure Chishui water, the Moutai spirit gets its distinctive and multi-dimensional flavour.

The unique climatic production conditions in the town of Moutai in Guizhou province are found nowhere else in China. Due to its restricted regionality, and inability to be replicated anywhere else, Moutai is a limited and highly sought-after natural resource. The Chinese government protects the Moutai region by ensuring that no chemical factories are set up near the ‘Fine Wine River’ that runs through the town, particularly as the water from this river is deemed very crucial to the distillation process of the spirit.

Currently distributed and sold across the world, including North America and Europe, Moutai is a pure organic product the production of which involves a very stringent and meticulous process. Its unique raw ingredients are harvested according to the lunar calendar and distilled with a technique similar to perfume making. The process involves nine distillation sessions, eight filtration sessions, seven fermentation sessions and numerous maturation and blending traditions. It is this intensive and unique distillation process that bequeathes the spirit with its lingering aftertaste and long-lasting fragrance.

Moutai’s long and distinguished history dates back over 2,000 years, but it was during the Qing Dynasty (1644-1912) that Chinese distillers first introduced the unique, advanced techniques for processing the modern incarnation of this distinctive type of liquor, eventually leading it to become the first Chinese brew to be produced in large volume. The government then consolidated the numerous distilleries into one state-owned company, Kweichow Moutai, in Guizhou in southwest China, where liquor distillery has been a long-celebrated tradition.

Moutai’s top-notch quality is amply recognised in the international market for decades. In 1915, the Chinese brew notched the gold prize at the Panama-Pacific Exposition in San Francisco, California, and it shares the title of the world’s top three distilled liquors, with Cognac brandy from France and whisky from the Scottish Highlands. Moutai, though, stands out from cognac and whisky as yeast is distilled during its distillation process and it is the only one that uses solid grain material in the fermentation process that makes it more special and unique.

Back home, Moutai has garnered different distinctions, including getting adjudged in 1951 as China’s superior liquor. Over the years, it has emerged as the ultimate gift for special people and occasions, and it enjoys the rare privilege of being the only alcoholic beverage presented as official gifts by Chinese embassies in foreign countries and used on many official occasions with foreign heads of state.

Moutai pairs well with any Chinese cuisine, but it also compliments culinary dishes like Korean grill, Japanese sashimi, and caviar. The first exposure of many Westerners to baijiu, or distilled Chinese liquor, often comes through a pairing of Moutai with food, a practice particularly advisable for first-time baijiu drinkers. The strength and potency of the spirit can be intolerable when consumed as a straight shot. Combining baijiu with food softens the strength of the alcohol, and enables an unaccustomed stomach to digest it better.

Baijiu and food are linked very closely to the territories in which they are produced. Different Chinese provinces will have different preferences toward baijiu. Depending on where a meal is taking place, Strong, Light, Rice or Sauce Aromas baijius will be served, accompanied by a range of traditional dishes from this same area.

With Moutai’s continued popularity, it is very likely to achieve more milestones in the coming years.

Rooftop bars to view the full moon from this Mid-Autumn Festival

Although this year’s Mid-Autumn festivities may be hampered by social distancing rules, celebrating the second day of October and the requisite moon-viewing traditions is still possible, thanks to the countless rooftop bars that punctuate the city. If you’re keen to reunite with family and friends and take in the lunar views, these luxurious rooftop bars and lounges could be just the ticket.

Ozone

Perched atop Hong Kong’s tallest building – the ICC – OZONE, not only tops the list of highest rooftop bars in the world but is also known for some of the most inventive cocktails in the city. One of the best places to take in the full panorama of the city’s breathtaking skyline, this blue-hued bar sits on the 118th floor of The Ritz-Carlton in Tsim Sha Tsui and offers a wide range of champagne and wines to pair with bites of Asian tapas.

Signature cocktail: HK Skyline (HK$340)

Sevva

Sitting in the penthouse of the iconic Prince’s Building in Central, Sevva is a thrill for the senses. From a live DJ soundtrack to vibrant decors to stunning vistas of the city’s glimmering lights, this bar offers a diversity of tastes reminiscent of the cultural melting pot that the city is known for. It also afford unrestricted views of the sky to best view the Mid-Autumn full moon.

Signature cocktail: White and Dark Valrhona Chocolate Vodka Martinis

SKYE

Among the city’s most stunning rooftop bars, SKYE illuminates on the 27th floor of Causeway Bay’s The Park Lane Hotel. Set against the landscape of Victoria Harbour, the bar is enlivened with nightly live DJ performances and a 13-page drinks menu that encompasses not only cocktails, but an expansive selection of wines and whiskies.

Signature cocktail: Stratospheric Martini (HK$150)

Popinjays

This contemporary rooftop bar and restaurant nestled on the terrace of The Murray, Hong Kong offers expertly crafted cocktails along with picturesque views, all with a wholly historic atmosphere. The menu delivers contemporary European cuisine and a top-quality selection of cocktails and speciality spirits to serve even the most discerning of patrons.

Signature cocktail: Aviary Collection

Wooloomooloo

Occupying the 31st floor of The Hennessy in Wan Chai, Wooloomooloo is widely known for its top-notch steaks and a stunning view of the Eastern District of Hong Kong Island. Enjoy a casual swill of wine with a steak dinner while enjoying spectacular views of Victoria Harbour and Happy Valley Racecourse.

Signature cocktail: Perfect Ten (HK$150)

Wine storage solutions for your prized collection

Hong Kong boasts of being Asia’s biggest market for wines, second to China, it also enjoys the distinction of being the region’s wine hub. But as any wine connoisseurs know, collecting wines is not as simple and easy as gathering decorative items and putting them on display. Specific conditions need to be met to create the ideal environment to store and age wines, especially the premium ones.

Temperature

Heat and wine is the worst combination that makes the city’s climate far from ideal for ageing wines. The taste of wine can be tainted if it is not kept at the perfect temperature range of seven to 18 degrees Celsius. Wine fridges offer a solution to concerns over regulating temperature for wine storage and ageing.

Humidity

Humidity is a key factor to achieve the optimal environment for wine storage. Humidity above 70% could cause labels to mould and degrade while any level below 50% will cause the corks to dry, causing oxidation and ultimately affecting the quality of the wine. Keeping a dehumidifier running will allow constant humidity regulation for your storage room.

Lighting

Lighting is also a significant factor to create the optimal environment for storing wine. Wines must never be exposed to sunlight. Even a brief exposure to ultraviolet radiation can cause a chemical reaction with sulphites in the wine which can affect the taste. Dark spaces in underground cellars are ideal for wine storage. But with the city’s architecture, underground storage is not common. Alternatively, low-intensity lighting in places with LED light bulbs is a harmless solution to achieve sufficient illumination in storage spaces that won’t affect the quality of wines. Alternatively wrapping the bottles in towels and keeping them in their original cases also extends the ageing process.

Store wines on its side

Storing wine bottles, laid on its side, allows for the corks to be in constant contact with the wine, keeping them moist and preventing them from drying out, thus prolonging the quality of your precious vino.

Store wines in a cellar

Ideally, wines should be kept in underground wine cellars which provide the perfect combination of dark spaces, low humidity and temperature as well as ample space to collect your vino assets. However, space is often a challenge and problem that wine collectors face in Hong Kong. But worry not as there is a growing demand of wine storage facilities in the city that provides the ideal conditions and security system for oenophiles to pursue their love for wine collecting while having the peace of mind that their valuable vino are protected.

Here are some of the city’s strictly-regulated and highly-secure wine cellars:

The perfect wine storage for collecting valuable vino gafencu magazine feature image wine vault — (Image from Wine Vault)

The Wine Bank

Location: Tsuen Wan

Cost: $3,880 to $6,380 /month

This wine storage facility caters to the needs of customers’ fine wines and can only be accessed with staff supervision. A mere 30-minute drive from China, this private wine storage facility serves as a conveniently-located solution to the hefty tax charges that wine collectors in China are subject to.

Wine Vault

Location: Wong Chuk Hang

Cost: $2,780 Up /month
$198 / year (customers who buy from Wine Vault)

A retailer of Burgundy and Bordeaux wines, it also provides 24-hour access to wine cellars and a fully-fitted kitchen for customers’ wine tastings and catered events.

13 Degrees

Location: Aberdeen

Cost: $4,980 Up /month

Created with the standards of wine collectors, this storage facility features full customer-focused service with available inventory check-in and facilities to ensure optimum temperature, humidity and lighting for wine ageing.

Hip Cellar

Location: Tin Hau

Cost: $2,888 /month

A wine storage facility that highlights the experience of great wines. With a fully furnished lounge and private kitchen complete with a comprehensive audio and visual equipment to host catered events.

The perfect wine storage for collecting valuable vino gafencu magazine feature image crown wine cellar — (Image from Crown Wine Cellar)

Crown Wine Cellars

Location: Deep Water Bay and Tuen Mun

Cost: up to $176 per case of 12 bottles /year
(other charges might apply)

Reputed to have the best security and safety systems with the most ideal conditions available in the city, this underground concrete chamber holds a large collection of high-value wines.