Jacky Luk - Head Sommelier of Forum Restaurant
''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.''