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The Italian Club
The Italian Club’s Mission is to bring the quality of Italian artisanal producers of food, wine and beer to a bigger audience, maximizing the impact that healthier products, made by artisans and family business in their territory, can have on environment and society.
Our team, a group of Italians in love with Italy and its excellences, is the guarantee for the quality and authenticity of all our products and we daily commit to bring  new producers and solutions for a healthier lifestyle.
Join us on our platforms and in our events,

DISCOVER OUR EVENTS

THE ITALIAN CLUB TASTINGS
Italian Artisan Wines brings passion, culture and commitment of small and medium Italian high-quality winemakers to new consumers and to those who are already passionate.
The best selections from the most popular and prestigious vineyards of Italy and the culture of our professionals for a new way to drink italian wines.

DISCOVER OUR WINES

WWW.ITALIANARTISANWINES.COM
Feel the real taste of Italy in just one sip. Italian Artisan Beer brings all the passion of small and medium Italian breweries.
A long tradition in processing ingredients: the best quality of malt, barley and all the cereals that for centuries have been used to make bread, now meets the creativity of young and passionate brewers.

DISCOVER OUR BEERS

WWW.ITALIANARTISANBEERS.COM

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3 days ago

The Italian Club
SULPHITES IN THE WINE: ARE THEY HEALTHY OR NOT?

It is a wording we are used to read on the wine bottles’ back-lables: “it contains sulphites”. What are sulphites, what do we need them for and why are the used in enology, are they dangerous for our health? These are the most common questions we ask about a wine. What is sulphurous anidrite and what do wine-makers employ it for?

The word “sulphites” or “sulphurous” means the sulphurous anidrite added to wine, usually in the form of potassium metabisulphite, as disinfectant and stabilizer. Sulphurous anidrite does not exist in the natural state of the grape, but it can be produced by some logs of yeast naturally present in the must –from a few milligrams to a maximum of 50 mg/l-, that is why it can be considered as a natural subproduct of wine.

Sulphurous anidrite is used in enology because of its important antioxidant, conservant and antiseptic features, these actions are at the base of the wine’s health, stability and quality.

Sulphites are present in a very large amount of processed foods, for example in jams, in dried fruits, in fruit juices, in cold cuts, in products in oil and, naturally, in wine and beer. We have to consider that the sulphites A.D.I., which means the daily amount not to overpass, is about 0,7 mg per day each kilogram of your body’s weight. In the case of a 70 kg person it is about 50 mg per day.

What is the amount of sulphites we find in wine?
European law fixed –as maximal limit of sulphites present in the wine- at 150 mg/l for red wines, 200 mg/l for white wines, which get augmented to 250 mg/l for sweet wines. Differences are due to the fact the red wines contain polyphenolic substances, that help the conservation, in the other hand white wines are more subject to a fast deterioration; at their side sweet wines, that –not having turned all the sugars in alcohol- tend to keep on fermenting, that is why they need a larger amount of sulphites.

Using sulphites is allowed also to the legislation about biological wine. In this situation the maximum of the amount allowed is about 100 mg/l for red wines, 150 mg/l for white and rosé ones, with the chance to increase, in all the cases, of 30 mg/l if the wine has more than 2 g of residual sugar.

When there are no allergical or pathological situations, it has no sense to demonize sulphites: a more balanced and conscious approach consists in paying attention to what we eat, preferring fresh and local products, drinking –with moderation- high quality wines, eventually letting him get oxigened in the glass (this operation allows to set free until the 30-40% of the sulphurous anidrite contained in the wine).

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com

SULPHITES IN THE WINE: ARE THEY HEALTHY OR NOT?

It is a wording we are used to read on the wine bottles’ back-lables: “it contains sulphites”. What are sulphites, what do we need them for and why are the used in enology, are they dangerous for our health? These are the most common questions we ask about a wine. What is sulphurous anidrite and what do wine-makers employ it for?

The word “sulphites” or “sulphurous” means the sulphurous anidrite added to wine, usually in the form of potassium metabisulphite, as disinfectant and stabilizer. Sulphurous anidrite does not exist in the natural state of the grape, but it can be produced by some logs of yeast naturally present in the must –from a few milligrams to a maximum of 50 mg/l-, that is why it can be considered as a natural subproduct of wine.

Sulphurous anidrite is used in enology because of its important antioxidant, conservant and antiseptic features, these actions are at the base of the wine’s health, stability and quality.

Sulphites are present in a very large amount of processed foods, for example in jams, in dried fruits, in fruit juices, in cold cuts, in products in oil and, naturally, in wine and beer. We have to consider that the sulphites A.D.I., which means the daily amount not to overpass, is about 0,7 mg per day each kilogram of your body’s weight. In the case of a 70 kg person it is about 50 mg per day.

What is the amount of sulphites we find in wine?
European law fixed –as maximal limit of sulphites present in the wine- at 150 mg/l for red wines, 200 mg/l for white wines, which get augmented to 250 mg/l for sweet wines. Differences are due to the fact the red wines contain polyphenolic substances, that help the conservation, in the other hand white wines are more subject to a fast deterioration; at their side sweet wines, that –not having turned all the sugars in alcohol- tend to keep on fermenting, that is why they need a larger amount of sulphites.

Using sulphites is allowed also to the legislation about biological wine. In this situation the maximum of the amount allowed is about 100 mg/l for red wines, 150 mg/l for white and rosé ones, with the chance to increase, in all the cases, of 30 mg/l if the wine has more than 2 g of residual sugar.

When there are no allergical or pathological situations, it has no sense to demonize sulphites: a more balanced and conscious approach consists in paying attention to what we eat, preferring fresh and local products, drinking –with moderation- high quality wines, eventually letting him get oxigened in the glass (this operation allows to set free until the 30-40% of the sulphurous anidrite contained in the wine).

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com
... See MoreSee Less

5 days ago

The Italian Club
DO YOU KNOW WHAT IS WINE FERMENTATION?

It is something technical but also magical! Fermentation is that process which turns sugar in wine’s alcohol. Red wine is got by a prolonged maceration of the skins in the must. This means that skins are left in contact with the vinous mass to extract colour, parfum and several substances. Usually the period of the skins’ maceration with the must is about 15/25 days, it is according to the vintage and the wine-maker’s choices.

A shorter period of contact between the skins and the must – from a few hours to some days- gives life to a rosé wine. Another technique used in order to get a rosé wine is called “salasso” –bloodletting, i.e. the wine-maker extracts a port of the liquid coming from the must having the maceration in red.

If our target is to make a white wine, things change. The method is always the same of the vinification in red, but for some different concerns.
*  Less maceration or no contact with the skins
*  Elimination of all the green parts of the cluster.
*  Particoularly soft pressings

The white wine’s world is often more complicated than the red wine’s one. Sometimes wine-makers avoid at all the maceration itself, divising the must from the mass containing the skins. It is right to say that today, differently than the past, there are several wine-makers who make very powerful macerations, almost as the red ones, to obtain white full-boded wines. 

The famous “orange wines” is a perfect example of that. In white wines we aspect delicacy and fine parfums. That’s why wine-makers make also cool macerations, called “cryomaceration”, to extract parfums before let the real fermentation start.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com

DO YOU KNOW WHAT IS WINE FERMENTATION?

It is something technical but also magical! Fermentation is that process which turns sugar in wine’s alcohol. Red wine is got by a prolonged maceration of the skins in the must. This means that skins are left in contact with the vinous mass to extract colour, parfum and several substances. Usually the period of the skins’ maceration with the must is about 15/25 days, it is according to the vintage and the wine-maker’s choices.

A shorter period of contact between the skins and the must – from a few hours to some days- gives life to a rosé wine. Another technique used in order to get a rosé wine is called “salasso” –bloodletting, i.e. the wine-maker extracts a port of the liquid coming from the must having the maceration in red.

If our target is to make a white wine, things change. The method is always the same of the vinification in red, but for some different concerns.
* Less maceration or no contact with the skins
* Elimination of all the green parts of the cluster.
* Particoularly soft pressings

The white wine’s world is often more complicated than the red wine’s one. Sometimes wine-makers avoid at all the maceration itself, divising the must from the mass containing the skins. It is right to say that today, differently than the past, there are several wine-makers who make very powerful macerations, almost as the red ones, to obtain white full-boded wines.

The famous “orange wines” is a perfect example of that. In white wines we aspect delicacy and fine parfums. That’s why wine-makers make also cool macerations, called “cryomaceration”, to extract parfums before let the real fermentation start.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com
... See MoreSee Less

6 days ago

The Italian Club
Italian Artisan Wines Barolo Dinner

THE ITALIAN CLUB AND CORDIS, HONG KONG TOGETHER AGAIN FOR THE NEXT EXPERIENCE AT ALIBI – WINE DINE BE SOCIAL. THE KING OF WINE: BAROLO
COME TO DISCOVER THE NEW TASTING DINNER CREATED BY CHEF JAMES OAKLEY

JOIN US FOR THE FIRST DINNER OF THE YEAR OF DOG WITH THE KING OF WINE, ITS MAJESTY BAROLO.

WELCOME DRINK
DRUSIAN VINO SPUMANTE ROSE MARI

LANGOUSTINE SASHIMI, FUJI APPLE GEL, CAVIAR
MASSIMO RIVETTI CLASSIC METHOD BRUT ROSÉ DUEMILAOTTO 2008

“FOIE GRAS CHERRY”
FOIE GRAS PARFAIT, CHERRY GEL, BEER AND CASHEW PUREE
SYLLA SEBASTE BAROLO DOCG 2012

PORCINI OPEN LASAGNA
BLACK TERMITE MUSHROOM, SLICED BLACK TRUFFLE
NEGRETTI BAROLO DOCG 2012

OBE ORGANIC WILD HEREFORD BEEF
BLACK GARLIC PUREE, SOY GLAZED BRAISED BEEF, POMME ANNA
NEGRETTI BAROLO DOCG CRU "BRICCO AMBROGIO" 2012

PINE NEEDLE SORBET
CARROT CAKE, FRESH ORANGE CURD
MASSIMO RIVETTI MOSCATO D'ASTI DOCG "MAGGIORINA" 2016

Wednesday February 28th 2018 – 7.30pm
HK$ 880 + 10% SERVICE CHARGE

AN IDEA BY
THE ITALIAN CLUB
www.theitalianclub.hk
info@theitalianclub.hk

Italian Artisan Wines Barolo DinnerFeb 28, 7:30pmAlibi - Wine Dine Be SocialTHE ITALIAN CLUB AND CORDIS, HONG KONG TOGETHER AGAIN FOR THE NEXT EXPERIENCE AT ALIBI – WINE DINE BE SOCIAL. THE KING OF WINE: BAROLO
COME TO DISCOVER THE NEW TASTING DINNER CREATED BY CHEF JAMES OAKLEY

JOIN US FOR THE FIRST DINNER OF THE YEAR OF DOG WITH THE KING OF WINE, ITS MAJESTY BAROLO.

WELCOME DRINK
DRUSIAN VINO SPUMANTE ROSE MARI

LANGOUSTINE SASHIMI, FUJI APPLE GEL, CAVIAR
MASSIMO RIVETTI CLASSIC METHOD BRUT ROSÉ DUEMILAOTTO 2008

“FOIE GRAS CHERRY”
FOIE GRAS PARFAIT, CHERRY GEL, BEER AND CASHEW PUREE
SYLLA SEBASTE BAROLO DOCG 2012

PORCINI OPEN LASAGNA
BLACK TERMITE MUSHROOM, SLICED BLACK TRUFFLE
NEGRETTI BAROLO DOCG 2012

OBE ORGANIC WILD HEREFORD BEEF
BLACK GARLIC PUREE, SOY GLAZED BRAISED BEEF, POMME ANNA
NEGRETTI BAROLO DOCG CRU "BRICCO AMBROGIO" 2012

PINE NEEDLE SORBET
CARROT CAKE, FRESH ORANGE CURD
MASSIMO RIVETTI MOSCATO D'ASTI DOCG "MAGGIORINA" 2016

Wednesday February 28th 2018 – 7.30pm
HK$ 880 + 10% SERVICE CHARGE

AN IDEA BY
THE ITALIAN CLUB
www.theitalianclub.hk
info@theitalianclub.hk

For reservations, please email to info@theitalianclub.hk or get the tickets on www.eventbrite.hk/e/italian-artisan-wines-barolo-wine-dinner-tickets-43308237103
... See MoreSee Less

6 days ago

The Italian Club
WHAT IS WINE?

We talk about lables, grape and vintages. But what is wine?

It is an alcoholic drink made with fermented grape juice. Technically wine may be made from all the kind of fruit (as apples, blueberries, plums, etc) but the most of them are made with wine grape (which are different from table grape).
A lot of wines are made with a single kind of grape coming from Caucasus, called “Vitis Vinifera”.

As known, we have the harvest once per year, so the product “wine” follows the cycle of the year. Here we have the origins of the word “vintage”, “Vint” means “winemaking” and “age” states the year of the production of the wine. In the northen hemisphere (Europe, U.S.A) it lasts from August to September, the one in the southern hemisphere (Argentina, Australia) from February to April, instead.

A monovarietal wine is made by a single kind of grape. A “blend” is realized by a mix of different wine varieties. There is a difference between the idea of “blend” and the one of “coupage”.
We have a blend when the 50% of a kind of wine is mixed as, for example, when you have half part of Merlot and the remaining parts of other wines.

It is a coupage when the wine-maker uses only the 15% of the wine. A Sangiovese mixed with a 15% of Merlot allowed by the Internal Affairs cannot be considered a blend.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com

WHAT IS WINE?

We talk about lables, grape and vintages. But what is wine?

It is an alcoholic drink made with fermented grape juice. Technically wine may be made from all the kind of fruit (as apples, blueberries, plums, etc) but the most of them are made with wine grape (which are different from table grape).
A lot of wines are made with a single kind of grape coming from Caucasus, called “Vitis Vinifera”.

As known, we have the harvest once per year, so the product “wine” follows the cycle of the year. Here we have the origins of the word “vintage”, “Vint” means “winemaking” and “age” states the year of the production of the wine. In the northen hemisphere (Europe, U.S.A) it lasts from August to September, the one in the southern hemisphere (Argentina, Australia) from February to April, instead.

A monovarietal wine is made by a single kind of grape. A “blend” is realized by a mix of different wine varieties. There is a difference between the idea of “blend” and the one of “coupage”.
We have a blend when the 50% of a kind of wine is mixed as, for example, when you have half part of Merlot and the remaining parts of other wines.

It is a coupage when the wine-maker uses only the 15% of the wine. A Sangiovese mixed with a 15% of Merlot allowed by the Internal Affairs cannot be considered a blend.

Follow our Facebook page to discover all of our wines and tasting dinner in Hong Kong.
www.facebook.com/TheItalianClubHK

意品薈 The Italian Club
www.theitalianclub.hk

意大利匠藝葡萄酒 Italian Artisan Wines
www.italianartisanwines.com
... See MoreSee Less

Come To Find The Italian Club and Italian Artisan Wines for Wine Luxe Grand Tasting  Emperor Cinemas 英皇戲院 Monday February 12th from 6pm

For our first attending at Wine Luxe Annual Grand Tastings we have prepared a selection of the most famous Italian grapes along with small productions with unique identity!

Organic Chianti DOCG, Prosecco Superior Valdobbiadene DOCG , Organic Moscato d’Asti DOCG, Ruchè di Castagnole Monferrato DOCG, Barolo DOCG, Nebbiolo DOCG, Barbera DOCG,... and many more!

Come to visit us! Get your ticket, just limited seat
https://www.facebook.com/Wineluxe.Hongkong/posts/1528109343905529

The Italian Club @ Wine Luxe Grand Tasting 
Monday February 12th 2018 - 6pm to 8pm
Emperor Cinemas
Entertainment Building
Queens Road Central

Come To Find The Italian Club and Italian Artisan Wines for Wine Luxe Grand Tasting Emperor Cinemas 英皇戲院 Monday February 12th from 6pm

For our first attending at Wine Luxe Annual Grand Tastings we have prepared a selection of the most famous Italian grapes along with small productions with unique identity!

Organic Chianti DOCG, Prosecco Superior Valdobbiadene DOCG , Organic Moscato d’Asti DOCG, Ruchè di Castagnole Monferrato DOCG, Barolo DOCG, Nebbiolo DOCG, Barbera DOCG,... and many more!

Come to visit us! Get your ticket, just limited seat
www.facebook.com/Wineluxe.Hongkong/posts/1528109343905529

The Italian Club @ Wine Luxe Grand Tasting
Monday February 12th 2018 - 6pm to 8pm
Emperor Cinemas
Entertainment Building
Queens Road Central
... See MoreSee Less

Comment on Facebook

Sunnie Wan

May I join ?

Sure Kevin!

Chianti, one of my favorite Italian wines. Lovely

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