Female wine experts tempt the taste buds
with Andrew Sun. Additional reporting by Clara Mak and Vivian Chen
Sisters are doing it for themselves, especially in the field of wine appreciation. An event called Divas Gala Dinner, featuring various women winemakers, raised money for the Hong Kong Breast Cancer Foundation on Monday. Then, on Wednesday, local female wine educator Rebecca Leung Shuk-yee (pictured) was at the food section of Causeway Bay's Sogo department store to promote California wine at the USA Food and Wine Fair. Sponsored by the Wine Institute of California, the session had Leung teaching how to pair what you eat with what you drink.
'[Hong Kong people] only know white wine goes with white meat and red wine goes with red meat. This is not entirely wrong, but there are also better ways of matching the two. For instance, I teach people to pair food with a lighter taste with lighter wines, and food with a stronger taste with a stronger wine.'
Perhaps there's something to the idea that women have more refined taste buds and have more sensitivity in areas of taste. But Hong Kong-raised Leung has unconventional pairings, too. 'Champagne actually goes with most food, especially Cantonese food. I find it actually works with instant noodles. Champagne has a very complex taste and the bubbly is a great match with the strong taste of the noodles which have a lot of MSG. It tastes even better with a fried egg and luncheon meat.'
Then again, aren't women from Venus? The food fair continues until August 4.