Wine Dinner @ Queen’s College CWB, Oct. 30th

2012 Wine Dinner pre-celebration of our successful 2012 Wine and Dine Festival

Dear Friends and Colleagues,

The venue for our Wine Dinner in the evening of Tuesday, Oct. 30th has been decided. To avoid disappointment, make sure book your seat(s) with me ASAP, via:

e-mail	horace@yuikee.com subject: “Wine Dinner @ Queen’s College CWB, Oct. 30th”
phone	Mr. Cheung at 94934385.

This wine Dinner will be held at the famous Chinese restaurant of the Queen's College Old Boys' Association at 120 Causeway Road, Causeway Bay, which is renowned for its super-great dishes. The first bottle of welcome drinks and Iberico ham, hand-carried from Spain, shall be ready to serve at 18:30

Budget around: 650.00 +/- /ppx (Invoice or receipt for the dinner can be issued by our company)

Menu

Tentative menu of wine dinner (Subject to change, this page would auto updated without prior email notification)

Snacks

1. Vintage Spanish Iberico ham,
2. Eggs of Thousand Years with medannaed young gingers,

Welcome drinks, Double Cava Utiel-Requena (DO):

1. DVU26V14 Cava Brut, Macabeo 12.0%
2. DVU42314 Cava Rosy, Grenache 12.0%,
3. ACS33H11 Joaquim Madeira White, Cuvee 13.5% , Alentejano VR,
4. LMC27C12 2008, Cabernet Sauvingnon, Tempranillo, C de C 13.0% , La Mancha,

Main dishes:

3. Pork's lung with almond & BokChoy soup

5. PBD05111 2011 Grauer Burgunder, Kabinett, 12.5% , Borell Diehl, Pfalz,

4. Fried Grouper with Fresh Asparagus(1st. dishes of Giant grouper)

6. LMC26Y11 2011, Sensum, Macabeo, 13.0%, Casas de Corredor, La Mancha,

5. Stir fried Deep fried grouper bones with Salt and pepper (2nd. dishes of Giant grouper)

7. PBD02011 2010, Riesling 13.0%, Borell Diehl, Gold Cap, Pfalz,

6. Fried oyster candied in GuiHau Syrup (Osmanthus)

8. MWJ01021 2011 Gewürztraminer 9.0% , Wajos Mosel-Saar-Ruwer,
9. DVU26V14 Cava: Brut

7. Braised goose feet with Pomelo peels and Abalone sauces.

9. ABD33H12 2007, Abadessa Gold, Cuvee 4, 14.1% , Alentejo DOC,

8. Baked treated fish intestine in egg sauces with deep fried noodles and slices of tangerine peels

10. PKH17222 2009 Spaetburgunder -S, AK 14.0%, Spätlese, Koch Pfalz,

9. Braised duck with eight- delicacies (8 best from the seasons)

11. ACS33S12 2007 Joaquim Madeira Red Cuvee 14, 15.0% , Alentejano VR,

10. Mutton and Beancurd in Ceramic Pot

12. LMC41C12 2008, Casas de Corredor Syrah Roble ,13.5% , La Mancha,

11. Fried rice in Chaozhou Style and Braised egg noodles with dried shrimp roe,

13. DVU42314 Cava:Rosy Grenache 12.0%, , Utiel-Requena (DO),

Dessert:

12. Warm Pudding of sweet beans and lotus paste with Banana followed by a huge fruit plate.

14. PKH025112005, Riesling 11.0% TBA, Koch, Pfalz,

Wine to be enjoyed until late.

15. ABD33S12 2004, Abadessa Super Premium, 15.3% , Alentejo DOC,

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