Quality Alchemist (品質煉金術師): HKSQ Oyster Shucking and Wine Pairing Workshop

2014年1月12日星期日

HKSQ Oyster Shucking and Wine Pairing Workshop

HKSQ had arranged a workshop for Oyster Shucking and Wine Pairing on 12 January 2014. It is the first workshop we arranged for life style and quality. I called it as HKSQ Life Quality Series. The VPlusU Company Limited is the partner company of this workshop and we learnt about the art of opening oysters, as well as, oyster varieties from around the world. Moreover, it paired with a selection of two New Zealand fine wines for our taste. I would like to summarize this happy time for sharing below.

There were 12 participants joined the workshop where 4 are HKSQ exco members, 7 are HKSQ members and 1 ASQ-HK member.
(Left: Mr. SW Lam (Former Treasurer), Mrs. Lam; Ms. Minda Chiang (Hon Secretary) and I (Former Chairman)).

In the beginning, Wing (VPlusU) explained how to handle and open the oyster. For storage of oyster, it would use ice bag where the period to keep fresh about 1 to 2 hr. Oyster placed on ice block with wet cloth and then stored in the bottom of refrigerator. It could be stored for about 2 day. After that the taste of oyster would deteriorate.

Before open the oyster, it needed to immerse in ice water with salt (e.g. Half filled water with 1/3 ice block and two spoon of salt). Then Wing demonstrated how to open the oyster. (Be carefully, one of our member injury!)

We took some photos to catch this happy time.

The different of oyster with different wine matching were recorded as follows:
For white wine, it needs from strong to mild. In reverse, it needs from mild to strong for oyster.

Sauvignonblanc (New Zealand Wine) matching Oyster from Ireland and South Africa

LaTorre Castel Rocchero (Italy) matching Oyster from France

After tasting oyster and wine, Mr. Eden Wong gave us a short talk about the challenges of running a wine retail business and shared his wine knowledge to us. Many stories about wine were interested and he would tell us more in the coming HKSQ seminar named "A Strategic Direction for Hong Kong Wine Industry" on 25 Jan 2013.