More (Mostly) Wine Stuff!

The Drinks Business | What’s behind the rise of chilled red wine in Hong Kong?
As Hong Kong approaches what could be one of its hottest summers on record, consumers are increasingly breaking from tradition and opting for chilled red wine when out for a drink. Rebecca Lo looks into how this trend is reshaping the city’s wine scene. As the mercury climbs with the onset of what is predicted to be one of the hottest summers on record, Hong Kong sommeliers and bartenders have seen an uptick for lighter red wines served chilled. It was a favourite category for Leigh-Ann Luckett well before she co-founded Crushed... Read more...
SCMP Post Mag | Rosewood throws its weight behind female empowerment in hospitality
In the hours leading up to this year’s International Women’s Day, on March 8, The New York Times published explosive revelations of workplace abuse at legendary Copenhagen restaurant Noma under the watch of chef-founder René Redzepi. There is a certain poetic justice to be had that, at the same time, a group of 11 female hospitality professionals from around the world concluded a weeklong residency at Rosewood Hong Kong centred specifically on writing a new, women-led chapter in the toxic, male-dominated tale of the hospitality industry. The inaugural Rise to... Read more...
SCMP | Book clubs & events pair dining with reading
Food and books are being combined to turn a solitary pastime into a tasty one that fosters connection and discussion for Hongkongers. Read more...
The Drinks Business | Are pairing dishes the key to success for Hong Kong wine bars?
Are food pairings the meal ticket to success for Hong Kong’s growing number of wine bars? Joyce Yip finds out how venues across the city are catering to local tastes. Read more...
Wine Enthusiast | Hong Kong’s Electric Bar Scene Is Over Its Drunk-Expat Era
In the wake of the pandemic and political upheaval, a quiet evolution is taking place in one of Asia’s loudest cities - By Craig Sauers Read more...
The Drinks Business | How Hong Kong’s on-trade is championing lesser-known wineries and regions
Creative food pairings in friendly community environs may be the way to introduce smaller, more obscure wineries to Hong Kong’s on-trade, argues Rebecca Lo. Read more...
The Drinks Business | Do wine lists still need the human touch?
Joyce Yip asks sommeliers and wine bar owners what makes the perfect wine menu and whether the role of a sommelier can ever truly be replaced. Read more...
The Hollywood Reporter | Cheers to Hong Kong: 8 Bars to Sample During Filmart
The city's rich and varied bar scene features some of the world's best cocktail bars but also nostalgic local favorites and cozy neighborhood joints. Read more...
Cathay Magazine | 香港頂尖葡萄酒吧推介
下列高質酒吧邀你舉杯細酌 Read more...
SCMP | How language of wine is changing
How language of wine is changing as young Chinese drinkers choose bottles without jargon Read more...
Beverage Trade Network | Why Hong Kong Leads Asia's Wine Trade
Take a look at how Hong Kong‘s unique advantages have solidified it as a thriving centre for wine trade in the Asia-Pacific region. Read more...
SCMP | No- & low alcohol wines in HK
Non-alcoholic and low-alcohol wines were going to be big, but they flopped. What happened? Read more...