100+ wines, 60+ wineries. Want our advice?
We are but days away from the first ever Pinot Palooza Hong Kong, so to help you prepare we asked some of our favourite local somms for their advice on how to do it right.
So many wines on tasting can all be a little overwhelming, so we suggest approaching it as you would a music festival. Think of the different styles of wine as stages, and instead of judging a wine as either good or bad, think about whether or not you enjoy it. It’s a matter of what you like and feel like at that moment in time.
So, think about it like this …
This is the headline act which you absolutely have to check out. If you haven’t heard of them, you soon will. This one’s a must.
This is one you’ll cough up good dollars for.
A little left field, alternative, unique, intriguing and captivating. Not mainstream and all the better for it.
This is your new, up-and-coming Pinot artist, or one who’s undergone reinvention.
CHILL OUT ROOM:
Super chilled, easy going, relaxed and super lo-fi.
Wines that are bright, fun and make you want to move.
MARIE-PAULE HERMAN, Group Sommelier at Maximal Concepts
I was born and raised in Axel, The Netherlands. Coming from a family involved in the wine industry, I developed an interest for wine at a young age and started studying to become a sommelier at age 19. After that, my sommelier career took me to restaurants all across the globe, including De Librije*** (The Netherlands), De Kromme Watergang** (The Netherlands), El Bulli*** (Spain), Noma** (Denmark) and Amber** (Hong Kong), before my current role as Group Sommelier for Maximal Concepts in Hong Kong.
Main Stage: William Downie (Mornington Peninsula, Australia)
VIP: Shaw + Smith (Adelaide Hills, Australia)
Fringe: Murdoch Hill (Adelaide Hills, Australia)
Emerging: Antica Terra (Oregon, USA)
Chill out Room: Weingut Dr. Wehrheim, (Pfalz, Germany)
Dance Tent: A.R Lenoble, (Champagne, France)
GARY PLUCK, Head of Wine and Beverage at Frantzén’s Kitchen
Hong Kong is now home after working many restaurant floors in the UK, Australia and my homeland New Zealand (highlights: London’s Chez Bruce & Richard Corrigan and Perth’s Rockpool). After previously selling my soul to a large company I’m now buzzing to be running the wine & beverage program at Frantzén’s Kitchen – we have a French centered list but i’m increasingly introducing exciting new-wave new world wines and we love great Pinot from anywhere!
Main Stage: By Farr
VIP: Murdoch Hill
Fringe: Sato Wines
Emerging Talent: Denton, Rising/Sticks
Chill Out Room: Vinteloper
Dance Tent: Jamsheed
JULIEN PEROS, Hotel Sommelier at Grand Hyatt Hong Kong
I come from Southern Rhône Valley and have been working for Grand Hyatt Hong Kong for almost two years. Even though my first red wines were Grenache based I am truly a Pinot aficionado!
Main Stage: Hirsch
VIP: Antica Terra
Fringe: William Downie
Emerging Talent: Quartz Reef
Chill Out Room: Murdoch Hill
Dance Tent: Pyramid Valley