In advance of International Women’s Day, Hong Kong’s Women Of Wine festival has dialled up the dialogue revolving around the future of females. The second edition of the event, this year held at The Murray hotel in Central, saw over 500 guests spilling into the venue to hear from female winemakers, entrepreneurs and industry professionals, toasting the vibrant community of women-led businesses and initiatives.
One of the highlights of the event was the announcement of the Veuve Clicquot Business Woman Award by the champagne house’s winemaker Gaëlle Goossens, who was at the event to guide guests through a workshop on rosé champagne. The award was created in 1972 in tribute to Madame Clicquot—a true trailblazer and entrepreneur of her time—and has recognised more than 350 inspiration women in 27 countries including the late architect Zaha Hadid, Anita Roddick of The Body SHop, and Sarah-Jane Clarke and Heidi Middleton of fashion label Sass & Bide.
This year, the award will be announced in Hong Kong in October, following a judging process by a panel including Tisa Ho, Angelina Kwan, Cindy Chow, Lori Granito and Moet Hennessey Diageo’s Managing Director James Paton; Debra Meiburg will serve as advisor.
On the award, Goossens commented: “We are delighted to bring the Veuve Clicquot Business Woman Award to Hong Kong, to celebrate and recognise the success of inspirational and courageous women, whilst reinforcing the vibrant legacy of Madame Clicquot, whose pioneering and entrepreneurial spirit has underpinned the tremendous success of Veuve Clicquot Champagne.” Stay tuned for the shortlist of nominees.
Meanwhile, the legacy of Madame Clicquot is also being celebrated at Vicky Lau’s Tate Dining Room & Bar, where the award-winning chef has created a series of amuse bouche aptly titled ‘Ode to Madame Clicquot’. The four small bites have been designed to represent individual characteristics of Veuve Clicquot rosé champagne, such as beetroot with Chinese sausage to represent the rich soil of the vineyards, and baby white shrimp with shrimp meringue whose creamy texture plays off the fine bubbles in champagne. The snacks are available during April 2018 at Tate.
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