Hong Kong · 12 Guests Only

Off The Label

No Spitting Required.

Explore Series 01  → What is this?
The idea

This is not
a wine tasting.

Opinions. memories, tastes. Your body reacts before your brain catches up. Connect with wine through what you already are, someone with a palate, a life and something to say about both. Through your senses...beneath the labels and etiquette.

Turns out, you have a palate.
You've been forming opinions about smells, textures, tastes your whole life. Themes are suggested by guests, shaped by curiosity. You don't need to know anything. You just need to show up.
12 seats only
Small by design. Every edition is capped at twelve guests. Enough for a real conversation. Not enough for anyone to hide.
Your guide
Nicolas Deneux
Founder, VYN Consulting
Nicolas
Deneux

Paris-trained sommelier. Long-time Hong Kong resident. Started at La Tour d'Argent, went to Burgundy, made his own champagne. At Off the Label, Nicholas curates twelve bottles and before anything is uncorked, the story begins. He holds the knowledge and makes sure everyone leaves feeling like they belong.

Worked with Alain Ducasse and Philippe Orrico
Curates wine dinners, private tastings and corporate experiences across Asia
Founder of VYN Consulting, Hong Kong

Visit VYN Consulting →
The format

How each
series works

01
A theme
Always unexpected. Often suggested by past guests. Never a grape variety or a region on its own.
02
12 bottles, 12 guests
Nicolas selects every wine against the theme. You bring nothing except a willingness to be surprised.
03
A game
Each edition has one game built around the theme. No right answers. No wrong noses.
04
A label
Every guest leaves with the edition's collectible label. Numbered. Designed for the theme. Yours to keep.
05
Your suggestion
Before you leave, you write a theme for a future edition. The best ones become real. With credit.
Series 01

Elemental

Before the vintages. Before the regions. Before the scores. Four things shape everything in a glass: fruit, earth, wood, sugar. This is where we start.

HKD 2,500 / person  ·  12 spots  ·  4 evenings

Reserve my spot  →
Edition 01
Fruits—Grape varieties, side by side
22 August · 5–7pm · TBD, Hong Kong Edition 02
Terres—Same grape, different soils
12 September · 5–7pm · TBD, Hong Kong Edition 03
Bois—Oak and its alternatives
10 October · 5–7pm · TBD, Hong Kong Edition 04
Sucres—The full range of sweetness
7 November · 5–7pm · TBD, Hong Kong
Elemental · Edition 01
Fruits
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 01

Fruits

Blackcurrant. Citrus zest. Mineral sea breeze. Some grape varieties announce themselves: sweet, pungent. Others are quieter: neutral on the nose, revealing themselves slowly through texture and what lingers on your tongue long after the first sip. Where a grape originates, how it evolved, what centuries in one stubborn place do to a fruit: it ends up in the glass.

What you'll taste Grape varieties across the full aromatic spectrum
What you'll understand How origin shapes what's in the glass
What you'll leave with A clear sense of what you actually like
Date
22 August · 5–7pm
Location
TBD · Hong Kong
Elemental · Edition 02
Terres
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 02

Terres

Soil is invisible in a glass. Until it isn't. Chalk against clay. Slate against limestone. Same grape, different ground: the difference is undeniable. Terroir is one of those words. Overused, rarely explained. It means the soil beneath the vine. And soil means everything. The ground doesn't lie.

What you'll taste The same grape on chalk, clay, limestone, slate
What you'll understand What terroir means — and why it matters
What you'll leave with The ability to taste soil in a wine
Date
12 September · 5–7pm
Location
TBD · Hong Kong
Elemental · Edition 03
Bois
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 03

Bois

To be oaked or not to be. Old wood. A barrel room. The hull of a boat. Oak has a smell you already know, even if you've never connected it to a glass of wine. French oak against American oak. The alternatives. How what it rested in shapes the wine — and when it should be opened. Wine's best friend or its worst enemy?

What you'll taste Oaked, unoaked, French, American, the alternatives
What you'll understand When oak helps a wine and when it doesn't
What you'll leave with A strong opinion on oak
Date
10 October · 5–7pm
Location
TBD · Hong Kong
Elemental · Edition 04
Sucres
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 04

Sucres

You already know what sweet tastes like. But sweetness in wine is not one thing. From late harvest whites where time concentrates everything, to fortified wines where the grape does something extraordinary. Each technique different, each region with its own approach, each bottle ageing in its own way. The same wine drunk young and ten years later: almost two different conversations.

What you'll taste Late harvest, fortified, off-dry
What you'll understand How sweetness is made — by technique and region
What you'll leave with A sense of how time changes what's in the glass
Date
7 November · 5–7pm
Location
TBD · Hong Kong
Collectibles

The label collection

Collect the label. Keep the memory. Suggest the next one.

Elemental · Edition 01
Fruits
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 02
Terres
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 03
Bois
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026
Elemental · Edition 04
Sucres
Patience.
Venue and label will be revealed
two weeks before the date.
Off the Label · Hong Kong · 2026

✦ Noted. Nicolas will be intrigued.