Debra Meiburg took the time to discuss how the competition has continued to grow, thriving each year as it continues to attract entries from the furthest corners of the world and the benefits that new entrants can enjoy in this uniquely rewarding competition.

Hong Kong Tatler: The Cathay Pacific International Wine and Spirits Competition has been going for 4 years now in partnership with the London based International Wine & Spirit Competition. How has the event grown since it started?

Debra Meiburg: Originally, we started at the top featuring only the best of the best, with the Lafite, Latour, Moutons and so forth. Since then, we have become more prominent in terms of attracting entries from across the world forcing us to be more experimental, with winemakers from China, to the depths of valleys in Australia. Wine is a luxury item, but it’s also a journey and experience of history, culture and geography so it really is a pleasure to sample so many different types from all corners of the world. 

HKT: Are there any major success dining_stories?

DM: Every entry that receives an award is a success story in my eyes because gaining a win helps to open doors. One particular entry that is my favourite is a Chinese winery that created a banner the size of the wall of the winery exclaiming “We Won!”

HKT: How will the event adapt to the changing and evolving dining landscape? What wine trends have you seen emerge from it?

DM: Well I think what event does is debase these old-world views of how meat goes best with red and fish goes best with white. Obviously, as food changes and evolves, with each country having its own version and the growth of fusion cuisine, there are many different combinations available.

For example, who is to say that a fish dish is best served with white wine? It could be a Malaysian curry fish, it could be a steamed garoupa served with garlic and spring onions, the focus now really needs to be on the sauces and seasonings of the dish.

A particular success story that stood out was a Jacobs Creek, Sparkling Rosé. Most wine connoisseurs would not put it in their collection, but it was one of the most popular when pairing it with food. It won and was paired best with a braised abalone, even when I personally thought a French burgundy would win! Last year, we couldn’t believe that the best pairing with a yakitori dish was a sparkling canned red wine.

It just goes to show how tasting wines double blind helps to diminish any prejudice and breaks down stereotypes – stereotypes that even the judges including myself sometimes live by.

HKT: Any future plans to further develop or refine the event?

DM: The event is growing each year. Every year we have additions to the wine and food pairing options, and the beauty of the event is that how often do you get the chance to eat Peking duck and to sample 150 wines at the same time to determine which is the best fit?