On September 9, 2019, a tasting event of Japanese wine was held at the Hong Kong Wine Academy. The theme of the event was matching Cantonese food with red wine made from “Muscat Bailey A”, a notable variety native to Japan and which was registered in O.I.V. (Office International de la vigne et du vin, the International Office of Vine and Wine) in 2013. Chaired by Micky Chan, Debra Meiburg MW delivered a speech on the attractiveness of Japanese wine and Japan’s wine-making history, followed by a hands-on experience matching Cantonese food, with a menu developed by Chef Jimmy Mah.
Chairman Micky Chan, as co-founder of Hong Kong Wine Academy, has been actively involved in wine education for many years, participating in many wine competitions as a judge since 2012. This time, he explained four brands of Muscat Bailey A exported from Japan to Hong Kong. Suntory Japan Premium Muscat Bailey A is produced from 85% Yamanashi grapes and 15% Nagano grapes and has a pleasant and distinctive bouquet. Château Mercian Yamanashi Muscat Bailey A is produced from 100% Yamanashi grapes and has the taste of rich mature red fruit and a hint of flavor from the barrels. Asahimachi Wine Red is from a winery in Yamagata Prefecture, surrounded by mountains in three directions. Its dark color is the result of 10% Black Queen grapes. A low tannin content allows a direct taste of cherry to come through. TSUNO Private Reserve Muscat Bailey-A is produced from a winery in Miyazaki Prefecture, in Kyushu and has a comparatively mature and rich taste of red fruit and fruity flavor......
