{"id":58223,"date":"2026-06-05T11:55:00","date_gmt":"2026-06-05T03:55:00","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=58223"},"modified":"2026-06-05T11:55:00","modified_gmt":"2026-06-05T03:55:00","slug":"liquid-gold-in-macau-one-hundred-years-of-yquem","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=58223","title":{"rendered":"Liquid Gold in Macau: One Hundred Years of Yquem"},"content":{"rendered":"


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[The content of this article has been produced by our advertising partner.]<\/strong><\/p>\n

On July 10, SJM will host one of the most extraordinary wine experiences ever staged in Macau. Inside its contemporary Portuguese restaurant, Mesa by Jos\u00e9 Avillez at Grand Lisboa Palace Resort Macau, guests will embark on a rare journey through a century of Ch\u00e2teau d\u2019Yquem \u2013 vintages from 1921 to 2021 drawn from SJM\u2019s cellar \u2013 paired with an eight-course Portuguese Macanese menu by Michelin-starred chef Jos\u00e9 Avillez. The evening will also deliver the world\u2019s first and only preview of the unreleased 2024 Ygrec. \u00a0<\/p>\n

Gerard Walker, Chief Hospitality Officer of SJM, says the event is a reflection of the group\u2019s long-held belief that a truly memorable meal requires a conversation between the glass and the plate. This philosophy has guided SJM in building one of Asia\u2019s most comprehensive wine cellars and in curating distinctive gastronomic experiences for the city.\u00a0<\/p>\n

\u201cThe upcoming 100-year Ch\u00e2teau d\u2019Yquem vertical at Mesa by Jos\u00e9 Avillez is something I am incredibly excited about,\u201d says Walker. \u201cChef Avillez has created a stunning menu to pair with it, and it\u2019s just such a rare privilege to literally taste a century of history.\u201d \u00a0<\/p>\n
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He adds that SJM wants to create experiences so uniquely captivating that people are inspired to carve out the time and make a dedicated journey to experience it, thereby helping elevate Macau\u2019s standing as a global gastronomy destination and UNESCO Creative City of Gastronomy.\u00a0<\/p><\/div>\n

Michelin-starred chef Jos\u00e9 Avillez approached the menu with great care. \u201cThe biggest challenge was respecting the wines without becoming intimidated by them,\u201d he explains. \u201cCh\u00e2teau d\u2019Yquem has extraordinary power, but also incredible delicacy, especially in the older vintages.\u201d He treated the pairing almost like composing music, controlling sweetness, acidity, texture and intensity so that neither the food nor the wine would overpower the other.\u00a0<\/p>\n

Macau\u2019s Portuguese heritage deeply influenced his thinking. \u201cMacau is a very emotional place for Portuguese cuisine because it represents encounter, exchange and history,\u201d he says. For him, pairing Portuguese dishes with Yquem is not about confrontation but \u201cconversation, curiosity and mutual respect\u201d.\u00a0<\/p>\n
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Avillez is particularly enthusiastic about one course: the Abade de Priscos pudding served with the 1921 Yquem. He says: \u201cIt brings together one of the most iconic Portuguese desserts with one of the most legendary wines in the world. There is something deeply moving about seeing a traditional recipe from Portugal standing confidently beside a wine with such history and prestige.\u201d\u00a0<\/p><\/div>\n

Lorenzo Pasquini, Chief Executive Officer of Ch\u00e2teau d\u2019Yquem, will guide guests through the tasting. Born in Rome in 1989, he brings an international background to one of Bordeaux\u2019s most iconic estates. \u00a0<\/p>\n<\/div>\n

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\u201cI am part of the very lucky people in the wine world,\u201d he says. He grew up between Rome and southern Tuscany, where his father planted a small vineyard when he was 11. That early experience shaped his path, leading him through studies in Pisa and Bordeaux, and work at Robert Mondavi, Ch\u00e2teau Palmer and Cheval des Andes in Argentina, before joining d\u2019Yquem in 2020 and becoming CEO last year.\u00a0<\/p>\n
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Pasquini sees strong potential in Asia and China in particular. \u201cI see that the taste of our wine is very seductive for the Asian palate,\u201d he says. \u201cThere is a nice translation of Ch\u00e2teau d\u2019Yquem in Chinese. Literally it means a drop of gold.\u201d He wants to open minds rather than change them. \u201cWe\u2019re not here to change anything,\u201d he explains. \u201cWe\u2019re here to open people\u2019s minds.\u201d \u00a0<\/p><\/div>\n

Pasquini describes Yquem as a remarkably universal wine. He notes that it has the ability to seduce both experienced wine lovers and geeks, while also creating strong emotions in complete newcomers \u2013 people who may not be able to fully explain their feelings, yet are deeply moved by the experience.\u00a0<\/p>\n

Pasquini also explains the wine\u2019s remarkable balance. The character of d\u2019Yquem is defined by four elements: sweetness, acidity, bitterness and salinity. \u201cThe game between these four dimensions is what makes in a certain way disappear the sugar and transform it into something very light and very silky,\u201d he says. This allows the wine to appeal to both connoisseurs and newcomers alike.\u00a0<\/p>\n
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\u201cWine is made for drinking. Not for collecting,\u201d Pasquini stresses. He believes the true pleasure comes when bottles are opened and shared. As the old saying goes, the best wines are those enjoyed with friends.\u00a0<\/p><\/div>\n

This rare evening offers a unique opportunity to taste a century of winemaking excellence in one sitting. With limited seats available, interested guests are advise to enquire promptly with SJM to be part of this special moment in Macau\u2019s gastronomic calendar.<\/p>\n

\u201cOne Hundred Years of Liquid Gold at Mesa\u201d Details:\u00a0
Date: \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0Friday, 10 July 2026\u00a0
Time: \u00a0\u00a0 \u00a07:00pm-11:00pm
Venue: \u00a0\u00a0 \u00a0Mesa by Jos\u00e9 Avillez, THE KARL LAGERFELD MACAU
Price: \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0MOP 16,888+<\/p>\n

Dining General Line: \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(853) 8881 1800\u00a0
Mainland China Toll-Free: \u00a0\u00a0 \u00a0400 842 8984\u00a0
Hong Kong Toll-Free: \u00a0\u00a0 \u00a03851 3828<\/p>\n

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