Week in pictures: 11-17 November

This week saw the unveiling of the new festive facade outside Annabel’s in Mayfair, Barolo & Barbaresco World Opening in Hong Kong, and a debate pitting wine against sake.

Annabel’s unveils Christmas facade

Annabel’s in Mayfair has revealed this year’s festive facade, in collaboration with The Caring Family Foundation’s Food from the Heart campaign. Designed by Birley Club’s creative director Tatiana Kharchylava, the hot air balloon is intended to serve, according to a press release, “as a symbol of hope and inspiration in a year where the world has faced many difficulties and hardships”.

Barolo & Barbaresco World Opening

The Drinks Business Asia events & social media manager Marissa Walker attended an exclusive dinner showcasing some of Piemonte’s finest wines at Castellana Restaurant in Hong Kong.

Cocktail challenge

Douglas Blyde writes:

“Maestro DOBEL tequila held a cocktail challenge for bartenders and influencers with a nous for mixology, including Jim Chapman, Mathias le Fèvre, and Ed Tales, in DOBEL’s own version of popular 1990s TV show, “Ready, Steady Cook”. The competition saw the creation of cocktails inspired by creative trailblazers – DOBEL carried out a Celebrate Brilliance national survey inviting consumers to nominate their favourite masters, makers and rule breakers – with Pablo Picasso, Andy Warhol and Coco Chanel topping the ranks. Hosted by Maestro DOBEL’s brand ambassador Maria Modaferri, formerly of Gibson bar, drinks writer and presenter, Neil Ridley, beverage consultant, Francesco Braun, and Bar 45 manager, Enrico Perri, the contestants united to attempt to craft the perfect tequila cocktail starring DOBEL Diamante and Humito alongside a mystery bag of ingredients, revealed on the day. The ensuing Maestro DOBEL Celebrate Brilliance cocktails may be enjoyed at Bar 45, 45 Park Lane Hotel, London, throughout the remaining days of November, where the team has curated heightened versions of the Maestro DOBEL artist cocktails.”

Wine vs sake

Douglas Blyde writes:

“An uncut, sometimes emotional, and perpetually thrilling Sake vs. Wine debate orchestrated by Queena Wong of Curious Vines occurred at Belgravia’s The Alfred Tennyson under the care of head drinks buyer, Charles Beaini. On team Pro Sake was eminent sake consultant, educator, and founder of Museum of Sake, Natsuki Kikuya, and head sommelier of The Mulwray, Sarah Wright, while The Ledbury’s Jan Van Heesvelde, and Eric Zwiebel MS of The Samling argued that wine trumps sake. Actually rather vinous, TOKU sake from Hokkaido, acclaimed as “extraordinary” this week by Derren Brown, was poured in mouth-blown stemware by Richard Brendon Studio alongside.”

On thin ice at Skylight Tobacco Dock

Skylight Tobacco Dock in E1W opened its rooftop ice rink and urban igloo village, complete with cityscape views and the Apres Skate Bar.

Collection Impériale Création No. 1. launch

Douglas Blyde writes:

“No one’s ever sad to see me because I come with a bottle of Champagne,” said Global Grand Vintage Ambassador, Ethan Boroian at the pre-launch of Collection Impériale Création No. 1. Brought from slumber in the Maison’s 28 kilometres of cellars, to the pre-launch for press, sommeliers, and luxury motor car dealers, amidst white orchids in black vases with a view to a twinkling Winter Wonderland in the distance, at a private room above Pavyllon, Park Lane, the new prestige cuvée commemorates Moët & Chandon’s 280th anniversary.”

“Defined as brut nature, and bottled in a particularly heavy vessel in 2014, the wine collages seven vintages, said Boroian, ranging from “2013 Grand Vintage, aged in stainless steel, complemented by the refined 2012, powerful 2010, tense 2008, full-bodied 2006, lively 2000, aged in oak casks, and finished with the elegant 2004, bottle aged on lees after its second fermentation. Poured from a decanter, and initially tightly wound, and predominantly citrus-led, Impériale Création No. 1 continued to expand impressively in the bespoke, official Moët & Chandon Lehmann glassware, with a long, laser-like persistence, flourishing alongside canapés of Comté gougères, langoustine and caviar tartlets, and gentrified KFC bites.”