Jacky Luk - Head Sommelier of Forum Restaurant

Jacky Luk - Head Sommelier of Forum Restaurant

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    ''I would love to pick Champagne of Andre Clouet Cuvee Un Jour de 1911 Grand Cru Brut NV. This wine uses different old vintages as wine base. It shows a lot of layers and richness, complexity and a long finish.''

    ''For white wine, I'd prefer Marc Kreydenweiss, Kritt, Gewurztraminer 2015 because it matches perfectly our Cantonese cuisine sweet and sour pork. It has a dried tangerine peel, aromatic nose and is fruits-driven.''

    ''For red, I would love to pick Tenuta Mara, Maramia, Emilia-Romagna, Sangiovese 2016, because this wine is show very unique style of sangiovese, very delicate and elegance, pure fruit and soft, perfect match of duck and light meat.''

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