Conrad Launches ‘Wides Champagne by the Glass Program in Hong Kong’

In a novel approach to champagne appreciation, Conrad Hong Kong’s Pacific Bar has introduced a Champagne Bar that not only offers the city’s most extensive selection of champagnes by the glass program but also an unparalleled opportunity to explore how different glassware can enhance the tasting experience.

Featuring what the hotel bills as “widest range of champagne by glass options in Hong Kong”, the bar will offer 15 different selections from grower Champagne to well-known houses. For the true connoisseur, the hotel offers guests five different glassware from classic flute to tulip to experience with the sensory impacts of glassware on Champagne.

Curated by Stanley Wan, the hotel’s seasoned Beverage Manager, the selection encompasses 15 champagnes. This includes exclusive offerings from five boutique producers known for their meticulous, hands-on approach to viticulture and winemaking. The featured houses, including Vincent Bliard (Hautvillers), JM Labruyere Prologue (Verzenay), Louis Dousset (Verzenay), Regis Poissinet (Marne Valley), and Elemart Robion M321 (Vallee de l’Andre), are celebrated for their commitment to quality and the artisanal production of champagne, resulting in limited availability and distinctive tasting profiles.

Among the featured champagnes, Regis Poissinet stands out with a production limited to 20,000 bottles. Priced from HK$140 per glass, each glass is served with complimentary gourmet snacks such as 24-month aged Iberico ham.

To enhance the champagne tasting experience, Pacific Bar offers guests a selection of five deluxe champagne glasses from which to choose. Each glass, presented on a French-made champagne trolley, is designed to complement the varied profiles of the champagnes offered. The selection ranges from the Classic Flute to more specialized shapes such as the Grand Blanc and Salute Flute, each aimed at enhancing the sensory experience through their unique design features.

While Classic Flute is widely known, other options on offer include Grand Blanc, a handmade bulb-shaped glass adept at showcasing the breadth of flavours in the beverage. Embossed with the logo of Conrad Hong Kong, the elongated shape of Salute Flute creates a smaller contact area between the air and the liquid, which lets the bubbles rise more slowly and gives guests a better view of their elegant movement. Tulip has a wider rim that enriches the bubbles’ texture and opens up the champagne’s range of notes. Last but not least, the smooth silhouette of Sommelier Vintage is designed specifically for vintage bottles to accentuate their lavish bubbles and unique yeast flavour.

Another highlight of the new Champagne Bar is the exclusive Champagne Billecart-Salmon – Sous Bois, a result of a collaboration between Billecart-Salmon and Conrad Hong Kong. This partnership marks the first time the family-run champagne house has teamed with a Hong Kong hotel, offering a specially matured champagne that features both the hotel and Pacific Bar logos.

The champagne, which undergoes a rigorous production process including in-house yeast cultivation and a double debourbage method, is priced at HK$1,480 a bottle at the hotel.