Master the Art of Wine with New Wine Club at Caprice at Four Seasons Hotel Hong Kong

Published on : Tuesday, March 7, 2017 is much more to wine than just white or red – it is an art, a culture and to many, a mystery. The more one learns, the deeper one can appreciate its depth of flavour and fascinating history. Starting from April to the end of 2017, Head Sommelier Sebastien Allano of Four Seasons Hotel Hong Kong will be hosting an intimate one-hour wine appreciation class once per month at two Michelin Star Caprice. At “Wine Club at Caprice,” beginners and aficionados alike will have the opportunity to explore the vast world of wine with one of Hong Kong’s top sommeliers as a guide.


Prior to his current position, Sebastien Allano gained extensive wine knowledge while working at some of the most prestigious restaurants in the world. His journey began at the two-Michelin Starred Le Manoir aux Quat’ Saisons, from there moving to Four Seasons Hotel Paris George V, Paris under the tutelage of esteemed sommeliers Eric Beaumard, Thierry Hamon and Enrico Bernardo. After his time in France, Allano journeyed to New York where he worked assistant chef sommelier at three-Michelin-Starred Eric Ripert’s Le Bernardin. Allano came to Hong Kong in 2007 to join the two-Michelin starred Caprice Restaurant at Four Seasons Hotel Hong Kong as Head Sommelier where he has been ever since, bringing his expertise and energy to the city.


The first Wine Club class, “Syrah vs Shiraz,” will be held on April 11. Guests will have a chance to explore how the difference in climate of various countries brings about contrasting characteristics of the same type of grape used in the wine. On May 9, “Loire Valley” introduces exceptional wines from the famous French region poised on the crucial frontier between the northern and southern sides of the country. The third class on June 6, “Fromage et Vin,” showcases an exquisite selection of cheese from the Caprice cellar, hand chosen by Allano to pair with the best wine match.


Source:-Four Seasons

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