Michel Bettane and Thierry Desseauve are two of France’s foremost wine critics. They are also the brains behind Le Grand Tasting in Paris, an annual fine-wine fair in Paris. The event makes its overseas debut with “Grand Tasting Hong Kong,” at the second edition of the Hong Kong International Wine and Spirits Fair, 4-6 November.
The aim of this wine lovers’ event, they say, is "to taste the best wines from France and elsewhere in Europe, and to meet the people who make them." Mr Bettane will also be one of the panel speakers at the Wine Industry Conference during the wine fair. In Six Questions, the French experts tell us the story behind Le Grand Tasting.
Why did you decide to launch the first Grand Tasting outside Paris in Hong Kong?
TD: We created Le Grand Tasting in Paris in 2006, to offer the public a chance to sample the best wines of vineyards selected by us, and to meet with those who make them. Beyond a show, Grand Tasting is also a festival, with stands and entertainment such as the Master Classes. With 10,000 visitors and 350 wine producers at the heart of the Louvre Pyramid, it has proven to be a tremendous success.
After the first edition of the Hong Kong International Wine Fair, we thought that the creation of an international Grand Tasting session in Hong Kong would be relevant and exciting, since the market for quality wine in Hong Kong and the Chinese mainland have the potential for growth, provided that they have the appropriate "wine education" in the first place.
How can you better educate Asian consumers?
MB: We have been travelling extensively to French and European vineyards for more than 25 years, sampling more than 10,000 wines each year. With our team of about 10 experts, it represents an unprecedented investigation into French wine.
We look forward to exchanging ideas and points of view on French vineyards with the Chinese, whether they are novices or connoisseurs. All comments and notes of our Guide (Grand Guide des Vins de France) have been launched on the Internet, in Chinese, with the help of our Taiwanese partner, Airiti.
We are very proud of the quality and the diversity of our exhibitors this year. Visitors will be able to discover well-known champagne houses, vintage wines from Bordeaux, Provence or the Rhône Valley, as well as talented producers, who are definitely not to be missed. As to the Master Class, we are excited about sharing such extraordinary wines as Yquem, Lafite, L'Evangile, Krug, Dom Pérignon, Cristal de Roederer, and the biggest burgundies of Bouchard Père and Sons.
What do you think of the French presence at the Hong Kong Wine and Spirits Fair? Is it representative of the wine sector?
TD: It is starting to take shape, but is still too limited. We think the French representation, in particular, for the producers selected for the Grand Tasting, will be very exciting.
According to wine market expert Clive Barlow, wine producers have to look to the world to meet market needs and observe trends to identify consumer tastes. What do you think of his comment?
TD: We couldn’t agree more with these comments, and that is what led us to come to the Hong Kong International Wine and Spirits Fair in the first place. We are convinced that the local players are obviously those who have the best knowledge of the Asian market. This feeling is also shared by the French producers.
According to a study by Vinexpo, China will be the world's seventh-largest wine consumer in 2012. What proportion will French wines take up compared with New World wines, which are generally better known and more accessible to Asian consumers?
MB: French wines will only lead the way if Chinese wine professionals and consumers can sample them and meet the people who produce them. But it can only happen if they can appreciate the extraordinary competitive spirit that exists, not only in the French vineyards, but throughout Europe. New World wines might not be as complex as the European ones. French wines, in particular, have a natural dimension to accompany any cooking, be it international or Chinese, due to their complexity of flavours.
For an amateur, what is the best way to learn about wine?
TD: First, he has to be curious, read guides and discover through various media all the facets of the wine culture. He should also sample wines and meet wine growers in professional events, such as the Hong Kong International Wine and Spirits Fair and the Grand Tasting, of course. Then, he should let his palate, heart and emotions speak for themselves.
