WineSPIT Conference 2017 | 21 April

About WineSPIT  |  Membership  |  Workshops  |  Conference


– some of our favourite moments –

What’s on at WineSPIT Conference 2017?

• Specifically for wine sales professionals
• Full-day intensive & comprehensive training program
• Practical sales skills, business and branding workshops
• A hands-on approach to technical wine knowledge

Date 21 April 2017 (Fri)
Time 9:00-6:30pm
Venue HKMA, 3/F, South Seas Centre 2, 75 Mody Rd, Tsim Sha Tsui East (See Google map)

Total 10 workshops in 2 streams

Stream A: From GRAPE to SHELF (Winemaking Knowledge)
Stream B: From SHELF to TABLE (Wine Sales & Business Skills)

  • Personalised combination to suit your needs!
  • Total 10 Workshops in 2 Streams – FIVE of your choice.
  • 100% flexibility to choose between Stream A and B at each session.

WineSPIT member HK$1,350* | Non-WineSPIT member HK$1,950* | Individual workshop: HK$500 each

*All selection of workshops need to be registered in advanced. On-site change shall not be accepted.

*Lunch, tea breaks & wine tastings are included.

Enquiry: Pamela Lam,



Debra A0 - Emma Gao-portrait A1 Gary Jordon-portrait B3 Nick Chan-portrait
Debra Meiburg MW
Founder, WineSPIT Association
Emma Gao
Winemaker & Owner, Silver Heights (Ningxia, China)
Gary Jordan
Winemaker, Geologist & Owner, Jordan Wine Estate (Stellenbosch, South Africa)
Bruce Jack,

Winemaker & Owner, the Drift (Overberg, South Africa)

Nick Chan
General Manager, ENOTECA Hong Kong
B4 Yvonne Cheung-portraiot B4 Joao Pires-portrait B4 Eric Chan-portrait B4 Juwan Kim-portrait
Yvonne Cheung
Director of Wine, Swire Hotels 
João de Melo Pires MS
Director of Wines, Food & Beverage, Altira Macau, City of Dreams, Studio City (Macau)
Alan Liu
Beverage Manager and Country Store Manager, The American Club Hong Kong
Eric Chan
Chief Sommelier, the Continental Hong Kong
Juwan Kim
Head Sommelier, ZUMA Hong Kong
B4 Romain Loriot-portrait B4 William Chan-portrait B5 Ace Lee-Portrait B5 Bojan Radulovic-portrait
Romain Loriot
Chief Sommelier, Rech by Alain Ducasse, InterContinential Hong Kong
William Chan
Sommelier & Restaurant Manager, the Mira Hong Kong
Ace Lee
Senior Sommelier, Hotel ICON (Above & Beyond 天外天)
Billy Yeung
Sommelier, Four Seasons Hotel Hong Kong, Lung King Heen (龍景軒)
Bojan Radulovic
Group Sommelier, Maximal Concepts (Mott 32 卅二公館)
A1 Francesca Martin-Portrait A2 Peter Nicholas-portrait A4 JC Viens-portrait
Mabel Leung
Senior Marketing Manager, Maxim’s Chinese Cuisine
Ken Lai
Bar Supervisor, The Square (翠玉軒) and Shanghai Jade (白玉蘭)
Francesca Martin
Director, BEE Drinks Global
Peter Nicholas
General Manager, Boutique Wines
JC Viens
Deputy Wine Editor, Spirito di Vino
B1 Michael Keen-portrait B1 Nao Ishida-Portrait B1 Thomas Jullien-portrait B2 James Leung-portrait
Michael Keen
Director of Sales and Marketing, Fine Beverages Limited (Macau)
Nao Ishida
Senior Manager, International Division, ENOTECA Co, LTD
Thomas Jullien
Director, Pilot Fish (Strategic Consultancy)
Sabrina Hosford
Global Head of Retail Sales & Marketing, Cru World Wine
James Leung
Managing Director, Head Start Asia (Sales Training)
B2 Martin Newell-portrait B4 Anty Fung-portrait B3 Ryan Smith-portrait B5 Kent Tsang-portrait
Martin Newell
Senior Brand Manager, Luxury Spirits, Moet Hennessy Diageo
Anty Fung
General Manager at Hip Cellar & AnOther Place
Ryan Smith
Educator, School of Hotel & Tourism Management – PolyU
Alex Webster
Communications Manager, Meiburg Wine Media
Kent Tsang
Wine Journalist & Critics



09:00am – 09:30am

09:30am – 10:45am WORKSHOP#1

Stream A


(Winemaking knowledge)

Stream B


(Wine Sales Skill)


#A1 – The Dirt on Dirt: Soil

Calcaire, limestone, chalk… What do they have to do with my wines and my sales? Knowing and understanding soil types offers a great sales tool. Get down and dirty and discover how.

#B1 – Identify Yourself: Branding & Unique Selling

If you don’t know who you are, how will your clients differentiate you from your competitors and invest in your unique values?


10:45am – 11:15pm TEA BREAK & WINE TASTING

11:15am – 12:30pm WORKSHOP#2


#A2 – Pole Dancing: Training & Trelising

The twisting and turning of vines is an art form in itself. Experience hands-on how winemakers manage the canopy and why this is a crucial first act in the “dance” of winemaking.

#B2 – Hotline: How to Warm Up your Cold Calls

Making a cold call should never feel like an awkward first date – to you or the prospect. But sadly, too often it does.The key to successful cold calling is to expedite the journey from stranger, to acquaintance, to friend.


12:30pm – 01:30pm LUNCH & WINE TASTING

01:30pm – 02:35pm WORKSHOP#3


#A3 – Good Chemistry: Wine Lab Work

Lab coats on and poetry aside, winemaking involves a great
deal of science. As well as being the product of the earth and of Mother Nature’s forces, winemaking involves much precision and chemistry.

#B3 – Into Matrix: Consumer Dynamics to Sales

Staying up-to-date with the latest consumer behaviour and purchasing trends is vital for strategic business planning. We’ll apply a consumer dynamics snapshot and industry intel to master distribution chain and retail matrix to set sale to your sales!”


02:35pm – 02:55pm TEA BREAK & WINE TASTING

02:55pm – 04:15pm WORKSHOP#4


#A4 – Finding Fault: Wine Faults

Why do bad things happen to good people? The experts tell
us why good wines turn bad, and how to deal with faulty wines so they don’t spoil your customer relationships.

#B4 – On the Table: Somms talking Industry Trends

Many heads are better than one, right? Come together for
an open dialogue with Hong Kong’s food and beverage leaders to work on boosting wine consumption around Hong Kong’s most prestigious tables.


04:15pm – 04:45pm TEA BREAK & WINE TASTING

04:45pm – 06:00pm WORKSHOP#5


#A5 – Touch Wood: Understanding Oak

Oak in wine is like salt for cooking: in some cases it’s an essential seasoning that adds to the depth and flavor, but in other cases, oak, like salt, can be overdone, drowning the flavors of the wine with flavors and aromas of vanilla and wood.

#5 – Wine & Dine: Uncorking Chinese Restaurants

What would make Chinese restaurants enlarge their wine lists? What would make their customers not ask for free corkage fee? How can we make wine as essential as “har gow” on every Cantonese table?


06:00pm – 06:30pm WRAP UP & NETWORKING

Wine Country Partners