Wine and Cheese Tasting Event at St. John’s College

Wine and Cheese Tasting Event at St. John’s College
Date: March 16, 2024
Time: 4:50 pm – 6:30 pm
Venue: Dining Hall, St. John’s College

On March 16, an exquisite wine and cheese tasting event took place at the Dining Hall of St. John’s College. The event aimed to provide participants with a unique opportunity to sample a variety of wines, cheeses, and oysters while allowing them to learn about the different flavors and pairings. The event was attended by 26 participants, including special guests such as Rev Paul Tong (ex-Master) and Dr. Eric Chong. The participants consisted of alumni from different periods, current students, and alumni guests.

The participants were treated to a selection of five different wines, four types of cheese, and two varieties of oysters. The wines showcased the diversity and quality of different vineyards, while the cheese and oysters were sourced freshly from France, arriving in Hong Kong just a day prior to the event.
Wine Selections:
1. Péchament 2021 – A blend of 60% Merlot, 20% Cabernet Sauvignon, and 20% Cabernet Franc.
2. Bergerac Blanc 2021 – A blend of 30% Sauvignon Blanc, 30% Sauvignon Gris, 20% Semillon, and 20% Chenin.
3. Chateau Barouillet Monbazar 2019 (Sweet) – A blend of 50% Chenin, 25% Semillon, 20% Muscadelle, and 5% Ondenc.
4. Donum Carneros Estate Chardonnay 2021.
5. Donum Russian River Valley Estate Pinot Noir 2021.
Oyster Selections:
1. Belon
2. Gillardeau
Cheese Selections:
1. Le Comté
2. Valencay
3. Brin d’Armour
4. Roquefort
Event Highlights:
The workshop commenced with Mr. Alex Ho introducing the four distinct cheeses from France. Following that, the chairman, Mr. Vincent Chiu, demonstrated to the participants how to open an oyster using an oyster knife. Each participant was provided with two Belon and two Gillardeau oysters to open themselves, experiencing the process firsthand.
Subsequently, Ms. Ellen Yip, our 9F sister from Wine Guru, discussed the two wines from the 111th Anniversary collection: Péchament 2021 and Bergerac Blanc 2021. This was followed by a presentation from Mr. KL Lee, our 4F brother, who shared insights about the two wines from the Donum Estate: Chardonnay 2021 and Pinot Noir 2021.
Participants were encouraged to explore various combinations by pairing different wines with the oysters and cheeses available. To conclude the evening, Ms. Ellen Yip introduced her sweet wine, the Chateau Barouillet Monbazar 2019, providing participants with a delightful ending to the tasting experience.

The wine and cheese tasting event was a resounding success, with all participants thoroughly enjoying the evening. To commemorate their experience, each participant received a special souvenir, including the 111 Universal Wine Glass and an Oyster Knife. The organizing committee, including OC Ling Ling, June Au, Alex Ho, and the student helpers led by Alumni Secretary Ariel Yau from 10F, deserve special thanks for their efforts in making the event a memorable one.
The event not only provided an opportunity for participants to savor exceptional wines, cheeses, and oysters but also fostered a sense of community among the alumni, current students, and guests. It showcased the rich traditions and appreciation of fine culinary experiences within the St. John’s College community.