Entries open for 2017 Cathay Pacific HKIWSC

The 2017 Cathay Pacific Hong Kong International Wine & Spirits Competition (HKIWSC) is now open for entries with gin and Vietnam the focus this year.

Now in its ninth year, the HKIWSC will have a particular focus on gin and Vietnamese food in 2017, while the judging panel has been bolstered by some leading bartenders and four masters of wine.

The VIP judges have also been announced with South African winemaker Johann Fourie, of Benguela Cove and Mannings Heath, stepping in as International Wine Judge and Desmond Payne, master distiller at Beefeater Gin taking up the mantle of International Judge of Spirits.

Debra Meiburg MW, Founding Director of the HKIWSC said: “Desmond Payne is the perfect choice for VIP International Spirits Judge this year, with the gin craze really gripping Hong Kong and further afield in Asia. Desmond has been involved in the wine and spirit industry since 1965, and has a wealth of knowledge and intel across the board, along with his gin expertise. We look forward to his acumen and insights during the action-packed judging week!”

Payne added: “I hope to bring an international perspective to the judging panel, as I travel across many countries. Asia is a hugely important region for international wines and spirits.  The issuing of HKIWSC awards recognises the importance of quality and prestige in these markets. Personally, I am especially interested to see how Asian spirits are developing and how they show local characteristics.”

Joining Fourie and Payne will be a number of Asia-based judges, including Sonal Holland MW from India, Ying Hsieh Tan MW from Singapore, Kenichi Ohashi MW from Japan. Alex Thinh from Vietnam and Agung Prabowo from Indonesia are the first judges from their respective countries to join the competition.

A Vietnamese dish has been added to the ever-popular food and wine pairing segment of the competition, Cua Lot Cuon (soft shell crab rice rolls), as have Lo-Hei Yu Sheng (raw fish salad) from Singapore/Malaysia; Prawn Vindaloo from India and Sea-Salt Grilled Red Snapper from Japan.

Meiburg continued: “Traditional celebrations in Asia are centred around food, yet with the growing interest in wine, many find themselves confused on what to choose, especially given Asia’s banquet-style dining. Wine can really enhance the dining experience – particularly in a celebration setting – which makes this year’s theme even more pertinent.”

Allen Gibbons, CEO of IWSC Group, said: “We can’t wait to taste the flood of entries – past and new – in the 2017 competition. The tastes and consumption patterns of Asian consumers have significantly evolved over the past two to three years, let alone the nine years of the competition. There is a growing thirst for premium, mid-market wines from around the world, along with everyday drinking wines, and top-of-the-market drops.”

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

Subscribe to our newsletters

Sales Administrator

Ellis Wines
Hanworth, Middx, IU

Sales Support Executive

Davy's
London, UK

Partner Manager – On-trade - Greater London

Maverick Drinks
London/M25 belt, UK

Partner Manager – On-trade - North West

Maverick Drinks
Manchester, UK

Partner Manager – On-trade - West & Wales

Maverick Drinks
Bristol, UK

Partner Manager – On-trade - South East

Maverick Drinks
Brighton, UK

Events Sales Executive

The Drinks Business
Central London, UK

Sale & Operations Manager

Marussia Beverages
Marylebone, London, UK

Pink Rosé Festival

Cannes,France
7th Feb 2018

VinoVision Paris

Paris,France
12th Feb 2018

Vinisud

Montpellier,France
18th Feb 2018
Click to view more

Champagne Masters 2017

The only Champagne blind tasting in the UK, the competition will reward the best wines in the following categories:

The Global Rosé Masters 2017

With wines from the palest of pink to almost ruby red, bone dry to almost cloyingly sweet, reductively handled to barrel-aged, as well as gently spritzy to fully sparkling.

Click to view more