All Things Nice takes Indian Wineries to Hong Kong

hk4Nikhil Agarwal, Sommelier and Director of All Things Nice took 6 Indian wineries and 7 different Indian wines to Hong Kong. The tasting and dinner was done in collaboration with The Flying Winemaker – Eddie McDougal . The Flying Wine Maker is a wine store and bar in Hong Kong and has been voted as the top 10 places for purchasing wine in Hong Kong.

The wines showcased were Sula Vineyards Riesling, Grover Zampa Vineyards Soiree Brut and Viognier, Vallonne Vineyards Rose, Fratelli Vineyards Sette, Charosa Wineries Tempranillo and Myra Vineyards Shiraz. There were 30 people in attendance most of whom had never had tried Indian wine before. The wine dinner took place on November 11th at The Flying Wine Maker and then moved to Ganga an Indian restaurant in Lan Kwai Fong in Hong Kong.

The wines were paired with a 5 course Indian menu showcasing Indian dishes like Biryani, Mutton Massala, Dal Makhani, Paneer Tikka and King Prawns.

This was the first time ever than a wine dinner showcasing various brands of Indian wine was organised internationally. This was done to showcase not any one particular Indian wine but the Indian wine industry as a whole.

Images along with videos of feed back from the guests at the event.

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The videos are testament to the event itself.






Nederburg Dinner by Aspri Spirits


I attended the Nederburg Wine Dinner at Pali Village Cafe recently hosted by Aspri Spirits. Jacobus Whilhem Pienaar, Wine Maker at Nederburg and Jan De Bruyn from Distell co hosted the event. It was an interesting evening drinking wines I am quite well versed with. The Nederburg Sauvignon Blanc, Shiraz and Pinotage were all great and kept coming all through out the dinner.

We had an interesting conversation with Jacobus on the style of wines preferred in India and the price we as consumers are willing to pay in general. Having worked directly with Distell while I was at Sula Vineyards it was great to interact with the team again. Conrad Dsouza at Pali Village Cafe put together an outstanding menu, the most notable of which was the dessert which had Amarula as its base.


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By Nikhil Agarwal (Sommelier & Director of All Things Nice)