The Hong Kong Vienna Opera Ball

Our trip to Hong Kong was capped off on Saturday night with "The Hong Kong Vienna Opera Ball", held in the ballroom of the Grand Hyatt. This was the first such ball held in HK since 2002, before which it appears to have been an annual event. I wouldn't have thought there'd be so many Austrians in Hong Kong, but there you go, with my classmate amongst them. All in all, it was a fine evening of Austrian wine, food, and song.

N.V. Schlumberger "Sparkling Brut": 100% Welschriesling, and only 11.5% a.b.v., made by methode traditionelle. Very light, with yeasty and apricot/green apple aromas. Pleasantly toasty, dry and angular. I believe this is available in the U.S., for between $25 and $30. There's also a sparkling rosé which I'm keen to try.


Wiener Kartoffelpuffer mit Lachstartar und Caviar an Dill Sosse (Pan-fried Viennese potato tart with salmon tartar and caviar in a light dill sauce) - This may have been my favorite dish of the night, barring the dessert.

2005 Laurenz V. Gruner Veltliner: This was a slightly unusual but overall very pleasant wine. Slightly funky and quite smoky on the nose initially, giving way to slate, green apple, and green pea aromas. Initially, I found this to be on the soft side, but as it came up to room temperature, the acidity really livened up and served as a nice counterpoint to the juicy green apple and citrus notes. Easy drinking, all night long.

[no picture, inexcusably...but it was very good.]
Schaumsüppchen von der geräucherten Regenbogenforelle serviert mit seinem Schaumbrot in Blatteteig Vol au Vent (Light cream of smoked rainbow trout, served with rainbow trout parfait in puff vol au vent)


Gemüse strudel auf Kerbel weisswein sosse (Vegetable strudel on white wine chervil cream)

2007 Gernot Heinrich "Roter" Zweigelt. Strangely named, not sure there is any other colour of Zweigelt. This was a rather simple, but again easy drinking wine under the less than critical circumstances. Nose was very strong on the ripe and stewed plums, with fresh black cherries and soft tannins on the palate. Very much lacking in the acidity department. Didn't drink much of this beyond what the very eager attendants poured, returning to the grüner veltliner at the first opportunity.


Tafelspitz mit apfelkren, petersilien kartoffeln und mangold (Boiled beef rump with apple horseradish sauce, steamed parsley potatoes and Swiss chard)


Mohr im hemd mit schokoladen sosse, schlagobers auf vanille sosse mohnudeln mi himbeerhalbgeforenem (Chocolate pudding in chocolate and vanilla sauce with whipped cream and poppy seed gnocchi served with raspberry parfait)

I was a little disappointed that there wasn't any dessert wine, but by this time, the dancing was in full swing (Hong Kongers are apparently VERY keen ballroom dancers). The midnight quadrille was energetic and hilarious, with only minor casualties, soothed by traditional post-midnight ball fare, i.e. goulash! It was a great night, although we didn't quite make it all the way to the end, since we had a flight to catch late on Sunday morning. Still, I can't imagine it will be too long before we are back for more...