Abalone in cold oceans can be enjoyed fresh, while the sun-dried ones in Asia is another story. In Hong Kong, the dried abalone is rehydrated and braised with rich and savoury stock soup. A mature and textured Rioja red wine with good fruit structure and natural acidity is a perfect choice to pair with this succulent and intense dish.

On 17 Sep (Thu), we will have Ms. Maria Sanchez Monge, representative of López de Heredia Viña Tondonia, to narrate the 140 years of history of the estate and the Reserva and Gran Reserva wines that are deeply rooted in Riojan tradition, and discover the cross-cultural pairing with one of Hong Kong’s favourite on dining tables - Cantonese braised Abalone.