Out With The Heavy OAK

The new Cali style is subtle and elegant, unlike the oak-heavy blockbusters previously capturing the attention of Hong Kong’s oenophiles.

For too long, California has been overlooked in Hong Kong’s obsession with Bordeaux and Burgundy. But the last five to ten years have seen a transformation in styles as California’s producers alter their approach and shift focus.

Traditionally, wines from California have had a reputation for being big, robust and meaty – the state’s cabernet sauvignon and chardonnay can be so rich they are almost impossible to drink with food.

Now, like any good Hollywood starlet, California is refusing to be typecast. By welcoming wine to the dining table, Californians have opened the stage door to intuitive styles with expressive fruit and lighter alcohol.

Recently, I sat down with California transplants Sabrina Hosford, Yvonne Cheung and Victoria Chow to reignite the conversation about California wines in Hong Kong. During our conversation, one thing became clear: wine has the power to evoke memories and emotions. Sip a glass of French wine and you might imagine yourself in a street-side brasserie, staring at Notre-Dame. Drink a glass of Italian wine and you’re transported to a piazza, twirling pasta around your fork, men parading by in hotly hued pants. When I drink a glass of pinot noir from my home in Sonoma County, I can taste the landscape’s dramatic beauty, smell the redwoods and feel the fog surging up the Russian River.