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Know more about Wine Aroma Workshop | Mar 13, 2018

當你發現酒中有蘋果的香氣,這是有點酸酸的青蘋果香?還是成熟的紅蘋果?
當你聞到酒中的花香,那是盛開的玫瑰嗎?還是乾燥的玫瑰壓花?
當你聞到了香草的氣息,那是清爽的小崮香,還是迷迭香?


*葡萄酒的香氣告訴我們葡萄酒的潛在特徵。* 以意大利葡萄酒為例:

深色水果氣味如黑莓 - 這款葡萄酒是由成熟度較好的漿果釀製而成的。
而顏色越深的水果香氣 - 這採用的葡萄成熟度和含糖量越高所以酒精度也較高。
如果葡萄酒出現許多果醬香氣 - 原料有些過熟和酒精度可能過高。
李子乾和葡萄乾香氣 - 是採用成熟但不大新鮮的葡萄釀製。
而櫻桃等紅色漿果則 - 所採用的葡萄沒有完全成熟,酒體相對會比較輕盈酸度可能較高

想知多啲就唔好錯過< Wine Aroma Workshop >的機會, 可以了解更多關於葡萄酒釀造及其對香氣的影響,仲會講解如何使用嗅覺欣賞五種精選的葡萄酒!

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鹹酥雞配Sparkling Wine | Mar 13, 2018
帶著淡淡九層塔香氣的油炸鹹酥雞可以配Sparkling Wine或champagne,它的酸度和氣泡可以平衡油膩感,讓味覺清新!
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烤鴨配Cabernet Sauvignon | Mar 13, 2018
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鮑魚竹笙海味卷配雪莉葡萄酒 | Mar 13, 2018
用口味清淡的野生竹笙卷住海味,本來只有淡淡鮮甜味的竹笙吸收了海產品的鮮香再加上鮑魚汁濃郁的味道,這樣的搭配注定會令注重健康又追求極緻美味的人喜上眉梢。桂冠克林姆雪莉葡萄酒,雖屬於Cream級別,但入口時卻能感受到明顯的酸度和較高的酒精度。

圖片來源: 時尚網
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蒸餃配Oaked Chardonnay | Mar 10, 2018
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鵝肉配Merlot | Mar 03, 2018
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牛肉麵配Cabernet Sauvignon | Feb 17, 2018
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滷味配Gamay | Feb 10, 2018
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《 漢堡包 & Beaujolais 》 | Jan 18, 2018
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《炸雞 & 香檳》 | Jan 18, 2018
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| Jan 18, 2018
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《海鮮配Pinot Grigio》 | Jan 18, 2018
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《烤羊肉配波爾多左岸》 | Jan 18, 2018
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《Riesling配蘋果批》 | Jan 18, 2018
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《魯肉飯配Grenache》 | Jan 18, 2018
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《金湯蟹黃蟹肉素翅配半乾雪莉酒》 | Jan 18, 2018
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《香煎魚配SauvignonBlanc》 | Jan 18, 2018
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《鯷魚 & Cava Brut 》 | Jan 17, 2018
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Madeira with Vinegar Flavored Fried Fish | Aug 11, 2017
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Wine Tasting | Aug 08, 2017
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Rose Wine with Indian Cuisine | Aug 04, 2017
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Wine Tasting | Aug 01, 2017
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Sherry with Jamón Ibérico Ham | Jul 28, 2017
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How To You Open A Wine Bottle With A Broken Cork | Jul 26, 2017

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Pinot Noir with Grilled Swordfish | Jul 21, 2017
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Ensure The Wine Is Ready To Drink | Jul 18, 2017
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All About Pouring Wine | Jul 11, 2017
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Prosecco with Prosciutto | Jul 07, 2017
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All About Cork | Jul 04, 2017
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Lambrusco with Pizza | Jun 30, 2017
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White Wine with Oysters | Jun 23, 2017
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Champagne with Foie Gras | Jun 16, 2017
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Wine with Steak | Feb 12, 2016
牛扒一般都會配合比較濃厚的調味汁, 如黑椒汁。味道愈濃烈的食物便適合配Full-bodied的紅酒。如Shiraz、Cabernet Sauvignon、Châteauneuf-du-Pape 或 Bordeaux Red 都可以一試。
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