Hong Kong's lovers of finer things will revel as Dom Pérignon x Lenny Kravitz Limited Edition Champagnes are set to be launched next month in the city. Read More
Hong Kong
Champagne house Louis Roederer has released the latest 2012 vintage of its Brut Nature range including a Blanc and, for the first time, a rosé, in Hong Kong with its local importer Links Concept. Read More
Following the cancellation of Hong Kong’s Wine and Dine Festival, Hong Kong International Wine & Spirits Fair will still power on with over 1,000 exhibitors from over 20 countries confirmed to attend. Read More
A panel of Chinese wine market experts will offer insights and analysis on the changing wine industry in Hong Kong and mainland China on November 8 during the HKTDC International Wine & Spirits Fair. Read More
Renowned wine guide Bettane + Desseauve, founded by critics Tierry Desseauve and Michael Bettane, has united French restaurant critic Guide Lebey to launch a wine club in Hong Kong, which will offer a monthly pop-up rendezvous for the city’s wine and food enthusiasts. Read More
China’s wine imports continue to slump in the first eight months of the year, dropping by 16.2% year on year in terms of value, with August downtown deepens, casting shadows for the upcoming holiday season. Read More
Hong Kong’s health conscious bakery The Cakery has teamed with the city’s speakeasy cocktail bar Dr. Fern’s Gin Parlour to launch two new alcoholic cupcakes infused with gin. Read More
The Hong Kong Tourism Board (HKTB) announced today the cancellation of this year’s Hong Kong Wine & Dine Festival amid escalating anti-government protests that have entered its fifth month. Read More
A masterclass on the diverse characters of Sangiovese cultivated in different subzones of Montalcino and Montepulciano is set to take place on October 29 in Hong Kong led by Vinitaly International Academy (VIA) educator Sarah Heller MW. Read More
Arnaud Bardary MS, group sommelier at Black Sheep Restaurants in Hong Kong, is all about wine. In the interview, he shares his wine training program at the restaurant group, his secret passion of drawing, and why he sees himself most in a structured and delicate Barolo. Read More