The China Wine Competition (CWC) is on the road to become one of the most trusted competition and gateway for producers seeking to break into Asia’s largest consumer market. What makes it unique is its focus on the end consumer and on-trade performance, wines are evaluated not just for quality, but also for value and packaging, ensuring medal-winners are market-ready.

Hong Kong remains one of Asia’s most dynamic on-premise markets. With no import duty on wine and a cosmopolitan clientele, the city sets the tone for what’s trending across the region. Buyers and sommeliers here look beyond technical perfection, they demand wines that fit seamlessly into diverse menus, deliver stories that connect with diners, and meet price-point expectations for high-volume venues.

At the forefront of these decisions is Juwan Kim, Sommelier at La Petite in Hong Kong. With an eye for detail and a palate that balances typicity with creativity, Juwan represents the new generation of sommeliers shaping what global wines make it into Asia’s top dining rooms.

What makes a wine “list-ready” for your venue?

Juwan: “Coming from a well area needed on the menu with character within target price.”

For Juwan, it’s not just about technical excellence, wines must serve a purpose. If his menu requires a distinctive Burgundy, he’ll seek one that not only represents the region authentically but also fits the house style and customer expectations. Character is non-negotiable: a wine that stands out while staying within budgetary constraints wins the spot.

Top three evaluation factors in blind tasting

1) Typicity

2) Structure

3) Balance

In Hong Kong’s high-level dining scene, wines that stay true to their origins while offering balance and elegance are prioritized. This mirrors global fine dining expectations, technical flaws or overworked wines won’t survive the shortlist.

How do you discover new wines for your venue in 2025?

Juwan: “Trade tastings, importers.”

Despite the rise of online discovery tools, the physical tasting table remains central. In-person events allow sommeliers to compare, contrast, and feel the energy of new vintages. Importers who maintain strong portfolios and relationships still drive the bulk of introductions.

For a new import, which 750ml price range usually gets listed?

Juwan: “¥200+.”

This reflects Hong Kong’s positioning as a premium market. Consumers are prepared to pay more for quality and provenance, but the wines must justify that value with precision, character, and food compatibility.

What do you look for before agreeing to meet a supplier?

Juwan: “Brand story, clear pricing sheets.”

In a competitive space like Hong Kong, narrative matters. A compelling story behind the winery can influence not only Juwan’s decisions but also how he communicates the wine to his guests. But romance alone isn’t enough clarity and transparency in pricing is equally critical.

Which profiles are showing the best performance with customers right now?

Juwan: “Whole bunch (whole, partly) Pinot Noir from Burgundy and Grenache from South of France. Distinctive floral hints with right acidity, soft tannins.”

This trend underscores Hong Kong’s demand for elegance and finesse. Floral-driven reds with gentle structure resonate with guests who want complexity without heaviness. It’s a reminder that lighter styles are carving space alongside classic full-bodied expressions.

Do you have Low/No-Alcohol RTD options on your list?

Juwan: “Not yet. But it’s planned.”

The category isn’t fully mainstream yet in Hong Kong fine dining, but forward-thinking venues like La Petite are preparing. For producers, this signals opportunity: well-crafted alternatives could soon join premium wine lists.

Three wines Juwan has loved lately

- Pedres Blanque Vin de France Rouge 2022

- Benoit Moreau Bourgogne Blanc 2022

- Gonet Medeville Athenais Coteaux Champenois Rouge 2018

Image: Benoit Moreau Bourgogne Blanc 2022.

A mix of Burgundy benchmarks and natural-leaning innovation, this selection reveals Juwan’s appreciation for purity, freshness, and winemakers who push boundaries while honoring terroir.

One “surprise” style moving in your venues

Juwan: “Pedres Blanques (whole bunch Grenache, pale color, floral, soft tannin, natural wine producer).”

Grenache in this style is carving a niche with guests who want novelty without losing elegance. Its pale color and softness challenge expectations while delighting diners open to discovery.

Which importer do you think is executing especially well?

Juwan: “ASC.”

As one of the region’s most respected names, ASC continues to deliver reliability and breadth. For producers, alignment with importers like ASC can be the difference between obscurity and visibility.

What are the non-negotiables you expect from an importer?

Juwan: “Lead times.”

No matter how good the wine, logistics can make or break trust. Efficient delivery and predictable timelines are the backbone of long-term partnerships.

What you look forward to at the China Wine Competition 2025

Juwan: “Styles, price bands, on-premise suitability.”

For Juwan, competitions like CWC aren’t just about medals, they’re about finding wines that can work in the real world of dining rooms. Price accessibility, stylistic relevance, and restaurant adaptability are his markers of success.

Hong Kong is a sophisticated gateway for wines entering Asia, and judges like Juwan Kim shine a light on what it takes to get listed: typicity, balance, compelling stories, and importer reliability. While price expectations are higher here than in Mainland China, consumers demand authenticity and elegance in every glass.

For entrants at CWC 2025, the message is clear: bring wines that balance character with clarity, honor their origins, and fit into the rhythm of fine dining. In Juwan’s words, wines that come from “a well area needed on the menu with character within target price” are the ones that win.

Also Read:
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Meet the Master: Insights from Dirk Chen, Director of Wine & China Wine Competition Judge
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