Perfect Pairing: Wine and Celebrations 酒香．菜香．人情味：與Bernice一同探索中菜與葡萄酒的節慶味學
Written by 撰文： Bernice Liu (a.k.a Winemaven) • Translated by: 文禮
Photography: Vincent Mak Siu Fung and Calvin Lee
Makeup stylist: Ivan Lee • Hair stylist: Ivan Lee@ I.A SALON - IL COLPO GROUP
Venue: Chinesology • Chef: Saito Chau, Chinesology 唐述 • Wines : Mark Anthony Group
As Featured in Fête Chinoise The art of Celebration Annual Edition No.3
A dish, a glass of wine — what they truly carry is often something far more enduring: emotion, memory, and the quiet presence of connection between people. It is perhaps for this reason that, during moments of celebration, we place such importance on gathering—sitting together around the table, sharing a meal, and being fully present in the moment.
Wine, in many ways, is fascinating because it has the ability to preserve the taste of time. When Eastern flavours meet Western vintages, culture and sentiment naturally begin to intertwine at the table, creating a dialogue that adds depth to every shared occasion.
We are sincerely grateful to celebrity wine expert Bernice Liu for sharing her thoughtful perspective with Fête Chinoise on pairing Chinese cuisine with wine during festive occasions. Through her refined sensibility, she invites us to rediscover culture through the lens of each dish and its accompanying wine pairing.
At times, what lingers most from a memorable dinner is not simply the experience itself, but the essence of it—aroma, flavour, and the human warmth that brings it all together.
一道菜、一杯酒，承載的，往往是人與人之間的情感、記憶與陪伴。也正因如此，每逢節慶，我們總會特別重視「團聚」—— 圍坐一起，好好吃一頓飯，好好分享當下。
而葡萄酒之所以迷人，也許正因它總能替時間留下味道。當東方風味遇上西方酒香，文化與情感亦自然地在餐桌上交織流動，讓每一次相聚，都變得更有層次。
我們非常感謝名人品酒師廖碧兒（Bernice Liu）與 Fête Chinoise 分享她對節慶中菜配酒的獨特見解。 Bernice 以細膩的角度，透過一道道菜式與葡萄酒配搭，帶我們重新認識「餐桌上的文化」。
有時候，一場令人難忘的晚宴，讓人記住的，從來就是味道本身 —— 酒香、菜香、人情味。
As someone who has always lived between cultures, I’ve come to believe that the table is one of the most elegant places where East meets West. Whether it’s sharing mooncakes beneath a glowing Mid-Autumn sky, gathering around a festive roast at Christmas, or celebrating with family and friends at Chinese New Year, food has a way of telling stories that go far beyond language. For me, food and wine are never just about taste — they are about creating special moments, where traditions blend, cultures intertwine, and every celebration feels a little more meaningful.
As the year unfolds through a series of vibrant festivities, wine becomes the perfect companion to these shared moments. From the luminous gatherings of Mid-Autumn Festival to the indulgent feasts of Christmas and New Year, and finally the joyful reunions of Chinese New Year, each occasion brings its own traditions, dishes, and mood to the table. Choosing the right wine to complement these diverse culinary landscapes not only elevates the meal but also adds another layer of appreciation to the occasions themselves.
What better way to explore this than through one of my favorite Hong Kong restaurants, Chinesology — a place that captures East-meets-West not only in its ambience, but also in every dish — and takes the pairing of wine with Asian flavors to another level?
Here, I’ll share how a carefully curated wine can enhance festive flavors, highlight seasonal specialties, and bring harmony to every toast, whatever the occasion. I have selected three dishes for each festive occasion (but feel free to choose your favorite dishes to experiment with) and paired them with wines from around the world. Some are familiar classics, while others may surprise you — and that, to me, is part of the joy of pairing wine with food.
作為一個一直遊走於不同文化之間的人，我越來越相信，餐桌其實是東西文化最優雅的交匯點。
無論是在皎潔月光下與家人分享月餅的中秋夜、聖誕節圍坐一起享用節日晚宴，又或農曆新年與親朋好友熱鬧團聚，食物總有一種超越語言的力量，承載着情感、回憶與故事。
對我而言，美食與美酒從來不只是味覺享受，更是一種「時刻」的創造。當傳統與現代交融、東方與西方相遇，每一場聚會，也因此變得更有溫度、更值得細味。
隨着一年之中不同節慶接踵而來，葡萄酒亦成為這些相聚時光中不可或缺的陪伴。
而一支配搭得宜的酒，不單能提升整場晚宴的層次，更能讓人重新感受節日背後的情感與意義。
若想探索這層意義，到訪香港其中一間我非常喜愛的餐廳 —— Chinesology 唐述，就最好不過。這裡不但在空間與氛圍上展現出東西融合的美感，更透過其獨有的飲食哲學，重新演繹現代中菜體驗。每一道菜式都細緻地把亞洲風味與葡萄酒配搭提升至另一個層次，讓每一頓飯，不只是品味，更成為一場值得記住的節日儀式。
以下，我將分享不同節慶菜式與葡萄酒的搭配靈感。細緻的配搭不僅能彰顯節日風味，亦能突顯時令菜色的特色。每個節日，我都精選了三道菜作分享（當然，你亦可以自由配搭喜愛的菜式），並配上來自世界各地的葡萄酒。
有些是大家熟悉的經典組合，有些則可能帶來意想不到的驚喜 —— 而我認為，這正正是餐酒配搭最迷人的地方。
Carmelized Lotus Root X Tormaresca Calafuria Salento “Rosato IGT Salento 2024”
Drawing on Sichuan’s iconic Lamp Shadow Beef, Chinesology offers a refined interpretation that is as visually striking as it is texturally satisfying. Thinly sliced lotus root is deep-fried until crisp, then covered in a glossy house-made glaze of Sichuan peppercorns, rock sugar, red glutinous rice, osmanthus, and wasabi, creating a dish that moves effortlessly between sweetness, spice, and delicate fragrance. And to match its layered complexity, the pairing turns to a late harvest rosato. Pale pink in colour, this aromatic fruity and citrusy wine, with hints of pink grapefruit and white peaches is balanced with an end palate of jasmine and irises to calm the spicy bursts of the Sichuan peppercorns of the lotus root.
燈影蓮藕
配Tormaresca Calafuria Salento Rosato IGT Salento 2024
靈感來自四川名菜「燈影牛肉」， Chinesology 以蓮藕重新演繹這道菜。
薄切蓮藕炸至香脆，再裹上以四川花椒、片糖、紅穀米、桂花與芥末調製而成的醬汁，甜、麻、香層次分明。
餐酒配搭方面，選用了帶有淡粉紅色澤的Rosato 。酒體散發西柚、白桃與柑橘果香，尾段則帶有淡淡茉莉與鳶尾花香氣，柔和地平衡花椒的刺激感。
Baked Puff Pastry stuffed with Minced Goose, Minced Chicken and Cherry Sauce X Mission Hill Family Estate Legacy Collection Compendium 2020
Roasted Duck Puff with Mushroom and Cherry Sauce reimagines a classic shredded turnip pastry, delicately tinted with beetroot juice for a striking berry-red hue. Encasing 48 whisper-thin, flaky layers, the pastry gives way to a rich filling of shredded goose meat, elevated by a chef’s signature sauce crafted from goose bones and a medley of peppers. Accents of dried strawberries and house-made strawberry jam lend a subtle sweetness that balances the savory depth, resulting in a dim sum creation that feels both refined and indulgent. With its intricate layers of flavour and texture, this dish calls for a wine of equal presence. A bold, structured red offers the backbone needed to complement the richness while enhancing the dish’s nuanced sweet and savoury interplay—making this award-winning selection a natural pairing.
玫瑰燒鵝酥
配Mission Hill Family Estate Legacy Collection Compendium 2020
這道點心以四十八層酥皮包裹燒鵝絲，並加入車厘子與士多啤梨元素，甜鹹交錯。
因此特別配搭較厚身的加拿大卑詩省紅酒，既能承托燒鵝的油脂感，同時提升果香與酥皮層次。
Chilled Jumbo Razor Clams with Chilli Sauce X Martin’s Lane Winery Naramata Ranch Vineyard Riesling
Scottish razor clams are gently slow-cooked to preserve their crisp, succulent texture, then paired with house-pickled Hainan yellow lantern peppers and red Sichuan peppercorns. Golden chilies bring a bright, exhilarating burst of heat that lifts the dish and adds a playful element of surprise. To complement that spice, a mature 45-year-old Riesling from Germany offers remarkable depth and elegance. Fermented and aged in oak stücks, it has a rounded palate, a pronounced floral character, and a delicate sea-salt finish. Its intense mineral core, fresh lemon-lime brightness, and stony precision make it an effortless match for this vibrant dish.
慢煮泡椒蟶子皇
配Martin’s Lane Winery Naramata Ranch Vineyard Riesling
蘇格蘭蟶子以慢煮方式保留鮮嫩口感，再配上海南黃燈籠椒與四川紅花椒，帶來鮮辣刺激感。
配搭的加拿大卑詩省Riesling 帶有花香、礦物感及檸檬青檸氣息，尾段帶微妙海鹽感，完美平衡辣椒的辛香。
Secret Jewelry Box X Ornus Dell-Ornellaia 2019
This signature dessert evokes the luminous elegance of a pearl, blending tradition with seasonal expression. Each variation reflects the flavors of the moment, offering a refined and ever-evolving experience. For this season, the banana-infused pearl is paired with an exceptional 100% Petit Manseng dessert wine from one of Italy’s most prestigious houses. Crafted to their signature shade of gold in the glass, the wine is intensely aromatic with sweet honeyed and quince notes and a touch of dried apricot on the finishing palate — an exquisite complement that enhances the dessert’s
gentle sweetness.
珍珠寶盒
配Ornus dell'Ornellaia 2019
這款招牌甜品靈感來自珍珠，今季版本以香蕉入饌，口感細膩優雅。
配搭的意大利 Petit Manseng 甜酒帶有蜂蜜、榅桲及杏脯香氣，甜度與果香恰到好處，令甜品層次更為突出。
Stir-fried Australian Lobster in Sergestid Shrimp Sauce with Handmade Rice Flour Rolls X Sena Sena Rocas De Sena 2022
First fried to lock in the juiciness, then boiled in shrimp broth and served over homemade rice noodles, topped with their house made shrimp sauce. A lovely complimenting wine is the Mediterranean-inspired second wine from Chile's Aconcagua Valley, offering a vibrant, juicy, and aromatic blend featuring Malbec (33%), Syrah (25%), and Cabernet Sauvignon (21%). Aged 18 months in French oak, it provides a savory, well-structured palate with notes of black fruit, violet, and herbs, which balance the richness of the shrimp sauce.
櫻花蝦汁炒澳洲龍蝦
配Sena Sena Rocas De Sena 2022
澳洲龍蝦先炸後以蝦湯烹煮，再配手拉河粉及自家製蝦汁，鮮味濃郁。
配搭來自智利 Aconcagua Valley 的紅酒，混合 Malbec 、Syrah 及Cabernet Sauvignon ，帶黑果、紫羅蘭與香草氣息，平衡蝦汁的濃厚鮮香。
Five Fortune X Penfolds Champagne Cuvee Brut
This refined composition brings together five elements that capture the spirit of renewal and balance. Crisp pickled radish delivers a refreshing bite, while chilled jumbo scallop dressed in scallion oil offers a clean, oceanic sweetness. The drunken abalone, steeped overnight in 20-year Huadiao wine, absorbs the liquor’s deep, mellow fragrance, resulting in a tender, aromatic delicacy. A delicately candied Italian tomato with citrus and plum introduces a poised interplay of acidity and sweetness, lifted by a hint of sun-dried citrus zest. Completing the ensemble, marinated scallion with roselle and vinegar reimagines a classic pairing, its vivid color and gentle tang adding both contrast and intrigue. Together, these elements evoke the lightness of spring, awaking the palate with clarity and finesse.
Paired with Penfolds Champagne Cuvée Brut NV — crafted in collaboration with House Thiénot — this dish finds a natural partner. The blend, composed of approximately 45% Pinot Noir, 35% Pinot Meunier, and 20% Chardonnay, reveals notes of citrus, pear, brioche, and white flowers. Its fresh, medium-bodied profile and fine mousse bring lift and precision, echoing the dish’s brightness while rounding its more delicate, savory nuances with effortless elegance.
五福臨門
配Penfolds Champagne Cuvée Brut NV
這道非一般的五福臨門包括櫻桃蘿蔔、蔥油帶子、二十年花雕鮑魚、鴛鴦蕎頭及柑橘梅子番茄仔，整體清新雅緻，充滿春日氣息。
配搭的澳洲香檳帶有柑橘、梨、白花與法式奶酥麵包香氣，氣泡細膩，令整體口感更輕盈明亮。
Minced Stonefish Soup with Fish Maw and Tangerine Peel X CheckMate Artisanal Winery Attack 2020
An especially selected superior fish maw is presented with a pristine stone fish consommé, slowly simmered over four hours to coax out both its supple texture and concentrated collagen richness. The broth reveals a refined, milky viscosity, offering a silky, enveloping mouthfeel that lingers with quiet elegance. Though soup is seldom considered for wine pairing, a 90-95+ point white from British Columbia’s Okanagan Valley offers a compelling counterpoint. Expressing lifted maritime aromatics, alongside notes of citrus and
stone fruit, the wine is anchored by a gentle salinity and a rounded, velvety finish that harmonizes seamlessly with the dish’s depth.
花膠石頭魚羹
配 CheckMate Artisanal Winery Attack 2020
選用上等花膠，配以熬足四小時的石頭魚清湯，湯底呈現細膩乳白質感，口感濃郁柔滑。雖然中式湯羹較少與葡萄酒配搭，但這款來自加拿大卑詩省 Okanagan Valley 的高評分白酒，卻意外地與湯品在味覺上十分契合。
酒體帶有柑橘、核果及淡淡海洋鹹香，尾韻圓潤，與湯羹的鮮甜厚度互相呼應。
Huadiao Shrimp with Steamed Egg White X Dr.H Thanisch Bernkasteler Graben Riesling GG (Dry)
Crafted by master brewers in Shaoxing, this 20-year-aged Huadiao wine begins with glutinous rice, premium wheat, and the famed waters of Jian Lake. The result is a spirit of remarkable poise—crystal-clear amber in hue, layered with delicate floral aromas and
a silken, velvety depth that speaks to decades of careful aging. This exceptional wine is used to marinate the fresh shrimp, allowing each piece to fully absorb its nuanced sweetness and fragrance. The texture becomes luxuriously tender, almost melting on the palate, while the complex, aged notes of the Huadiao unfold with every bite—an elegant reimagination of classic Jiangnan drunken seafood. To complete this dish, pairing it alongside a dry white wine from Germany’s Mosel region, sourced from 60- to 80-year-old vines. Defined by its vibrant, ripe acidity and steely mineral backbone, it offers a refined profile of lemon, crisp apple, and white blossoms, culminating in a long, graceful finish. Together, the pairing creates a seamless dialogue between East and West—tradition and terroir meeting in harmonious sophistication.
古越龍山20年花雕蒸蝦球
配 Dr. H Thanisch Bernkasteler Graben Riesling GG Dry
此菜選用紹興二十年陳年花雕，以糯米、優質小麥及鑑湖水釀製而成，酒體晶瑩透亮，帶細緻花香與絲滑口感。鮮蝦先以花雕酒醃製，充分吸收酒香與甘甜，蝦肉質感細嫩，入口幾近融化。
配搭的德國 Mosel Riesling 來自六十至八十年老藤葡萄，酸度明亮，帶礦物感與檸檬、青蘋果及白花氣息，與花雕酒的醇厚形成優雅平衡，展現東西文化之間的細膩對話。
Smoke Free Range Chicken with Osmanthus and Oolong Tea Leaf X Penfolds Yattarna Chardonnay
There’s something quietly thrilling about a dish that respects tradition while still feeling entirely modern. This halal-certified chicken is air-dried for two days in a custom chiller designed to mimic the 0-4°C climate of Northern China, then double-smoked with oolong tea and galangal, roasted in a 75°C oil bath, and finished with a crisp-skin drenching that gives every bite its satisfying snap. It’s a dish of layered craft and deep flavor, the kind that lingers long after the plate is cleared. For the perfect pour to pair, you want a wine with a similar sense of finesse and complexity. Penfolds Bin 144 brings just that: a premium Australian white with oak influence, a creamy texture, and a graceful core of citrus and stone fruit, lifted by subtle spice and a long, elegant finish. It’s the sort of wine that doesn’t compete with the chicken, but meets it, beautifully, at the same level.
桂花烏龍煙燻脆皮雞
配 Penfolds Yattarna Chardonnay
獲清真認證的雞隻先經兩日風乾，再以烏龍茶與南薑雙重煙燻，最後淋油令雞皮酥脆。
配搭的澳洲 Chardonnay 帶有橡木桶香氣、奶油感與柑橘核果風味，尾韻優雅細長，與雞肉的茶燻香氣互相襯托。
More from Fête Chiniose
Wine, in many ways, is fascinating because it has the ability to preserve the taste of time. When Eastern flavours meet Western vintages, culture and sentiment naturally begin to intertwine at the table, creating a dialogue that adds depth to every shared occasion.
We are sincerely grateful to celebrity wine expert Bernice Liu for sharing her thoughtful perspective with Fête Chinoise on pairing Chinese cuisine with wine during festive occasions. Through her refined sensibility, she invites us to rediscover culture through the lens of each dish and its accompanying wine pairing.