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 A unique feature of the Competition is modelled after ‘What Food, What Wine’ segment initiated by IWSC, London .The group of judges is divided in 5 groups, each group given a set of dishes with wines entered for each dish. The judges take a morsel of all the elements followed by a generous sip of wine to feel the taste of the combination, then spitting the contents into the spittoon.
Last year several new dishes were added to make the spectrum that included 4 popular Thai curries, 4 Chinese dishes, 3 Japanese dishes and 1 Indian dish, thus offering a host of new opportunities for gourmets across Asia to explore after the results were announced. I was again the President of my panel that judged 5 categories- 4 Thai curries, and an Indian mutton kebab dish with 16 wines-all spicy dishes. For details, visit:
Cathay Pacific HKIWSC 2015 Unqualified Success
Going for Gold
I have always encouraged Indian producers to participate in this category in bigger numbers because the wine entered need not be the best in class but can certainly win medals if paired well with the dish served. In the past a few ordinary quaffable wines have won Gold medals, for this reason. For this segment, the wines are served blind as always, but without the country of origin mentioned. If one feels there is any bias for or against any country, it won’t show. In that sense it is a level playing field for wines from India and other participating countries which might feel disadvantaged.
Taste of India
 This year, on my request and suggestions, the number of Indian dishes has been raised to two- the universally popular internationally and across India, Butter Chicken has replaced mutton kebab of last year. To cater to the sizeable vegetarian population, the simple yet tasty and slightly spicy mushroom-peas masala has been also added, giving the producers double opportunities to score a gold medal which has been eluding them so far in the competition.
In order to create some buzz and to see how lovers of Indian wine liked to pair wine with the two dishes being entered (it is a third year for the Indian dishes), the Indian Wine Academy group on Facebook posted a quiz offering prizes. With a membership of 7900 members- a vast majority being from India, this group offers a platform for members to express their views (those reading this article qualify to be a part of the closed group and can connect with me as the Admin.
After a good response, the short-listed entries listed Grover La Reserve, (Shiraz Cabernet blend), Chardonnay (varietal), Sangiovese (varietal) and Chandon Rose Brut and also Brut for Butter Chicken. For the vegetarian dish Mushroom-Peas Riesling, Rose Brut, Chardonnay and Viognier were selected as the short-listed entries.
Debra Meiburg MW, Chairperson and co-owner of the competition in collaboration primarily with IWSC London with an experience of 47 years, describes the dishes as:
Murg Makhani (Butter Chicken)
A North Indian dish and popular around the world. It gets its distinct taste from tomatoes, yoghurt and spices. The rich flavours of this sauce demand a wine with robust fruit and an easy-going texture.
Mushroom – Pea Masala
 A staple vegetarian dish, the Masala sauce is made from a combination of many spices and herbs in a creamy tomato sauce. This dish best pairs with a fruity mid-weight red wine with sufficient acidity to stand up to the tomato seasoning or a full-bodied white wine aching for mushrooms.
It will be interesting to see how many Indian wines are entered in the competition and whether India can score the Golden goal at this year’s edition of Cathay Pacific HKIWSC. I look forward to tasting both these dishes with wines from India as well as other countries, blind and without the country known to me or any of the panellists.
Since last year, on my recommendation, the organisers decided to serve the dishes that are tasted and left-over from the morning session, for lunch at a community table. This was very successful since one could sample most of the 12 dishes and pair with different wines. I look forward to Butter Chicken and Mushroom-Peas dishes at the Lunch and hopefully the Indian cuisine- loving Asian judges would enjoy the dishes and pair with different wines. I am sure all of us would be looking forward to nibble at all the dishes selected for this segment.
For the dishes entered from China, Japan, Thailand, Singapore and India, visit:
http://www.hkiwsc.com
Entries open till September 2
 Entries are open for wines in both the general and food and wine match categories. If you wish to participate from India or any part of the world and hope to win a Gold Medal with these two Indian dishes, contact the organisers through http://www.hkiwsc.com.
Check out www.hkiwsc.com for details and more information. The Trophies would be Awarded at the Big Awards Ceremony at Hong Kong International Wine and Spirit Fair on November 10.
To the Indian wines entering this segment or even in the general tasting (I sincerely hope that every wine entered is also entered in the food- match section with Indian foods), I would say ‘Best of Luck’.
Talking of the contest on the Indian Wine academy page, if a member entered the complete name of a wine matching the dish with the name of the producer and if that wine label were entered- and won a Gold Medal, one case of that wine will be awarded to the contestant. This is a prize I would love to sponsor!
Jai Ho!!
Subhash Arora |