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Sip & Savour - charcuterie & wine tasting 13.07.2023

Sip & Savour - charcuterie & wine tasting 13.07.2023

Regular price HK$320.00
Regular price Sale price HK$320.00
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Wine, cheese, and charcuterie, a harmonious trinity that delights the senses and satisfies the soul!
Whether you’re entertaining or making an easy weeknight dinner, charcuterie and cheese boards can be simple to prepare to complement a bottle of wine. But if you wish to awe your guests (or yourself!), come discover something different that is aimed to push your knowledge and your inspiration for your next wine night!
We will discover the artisanal cured meats from The Meat Consultant, a project by Hong Kong born-and-bred JJ Wu Chang and his journey to push the definition of delicatessen, all made in Hong Kong. Along with his cured meats, we will taste wines showcasing not-so-common grapes from France and Italy and cheese from Alléosse, an institution in Paris for cheese since 1976.
THUR 13.07 | 7-9pm | La Cabane Wine Cellar
Ticket cost includes wine & nibbles
What we'll taste:
Domaine Belluard Ayse Brut Zero cuvée 'Mont Blanc' 2016
Clos du Tue Boeuf Romorantin 2020 
Cantina Giardino Gaia 2020
Bera Azienda Agricola Sarvanet 2019 

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Organic, Biodynamic and Natural wine. What’s the difference?

To understand this concept and its various ramifications, it is necessary to keep something clear in mind: before the 20th century and the spreading of affordable synthetic fertilisers, all farming was organic. When the shift to the use of synthetics and pesticides happened, it became necessary to diversify traditional organic farming from the new modern farming. 


Simply put, organic farming forbids the use of synthetic fertilisers, synthetic pesticides, herbicides, or genetically modified organisms. The basic requirements are generally specific and engage the farmers not to use any chemical fertilisers and other synthetic products in the vineyard. It does not prevent the vintner from using the conventional winemaking process after harvesting. 


Let’s take organic farming one step further: Biodynamic. The creator of this agricultural system is the Austrian philosopher Rudolf Steiner, who developed the principles of biodynamics in a series of lectures given in 1924 in Germany. Here lies the foundation of true organic wines, with a strict limit in the use of additives, stringent requirements and at the end obtaining a biodynamic certification.


The previous definitions are usually, and rightfully, associated with it, because most natural wine is also organic and/or biodynamic. But not vice versa!

Natural wine is wine in its purest form, simply described as nothing added, nothing taken away, just grapes fermented. No manipulation whatsoever, minimal intervention both in the vineyards and in the winery. Healthy grapes, natural yeast and natural fermentation, with no filtration nor fining. Sounds easy, right? However, making natural wine is unforgiving and it requires a bigger amount of work than conventional wine. To this day, natural wine has no certification yet.