Wine Tasting Dinner @ Pearl on the Peak
Let’s have a taste of the Pares Balta, a Spanish vineyard, on 16 May at one of the most spectecular restaurants in Hong Kong, the Pearl on the Peak.
At Pares Balta, the “terroir” of their high-elevation vineyards at three locations, Penedes, Ribera del Duero, and Priorat come first, far before Spain ’s rigid oak-dominated classification system, labeling wines as Crianza, Reserva, and Gran Reserva based on time spent in oak. Hence, there is an unusual purity in the wines of Spanish Balta, as the winemakers discard these constraints and produce wines with little or no oak influence as needed in order to bring out the message of the individual terroirs. The winery will even break the rules on approved grape varietals, planting even the German/Alsace varietal, Gewurztraminer on their high-elevation Spanish vineyards. The result are original wines, organically-made that can match well with even the most delicate of cuisines.
The menu:
Aperitif
Pares Balta Calcari 2007 (Xarel-lo)
1st Course
Pares Balta Calcari 2007 (Xarel-lo)
Scotish Raw Oyster with Lemon Flavoured Bubbles and Cocktail Sauce
2nd Course
Pares Balta Blanc de Pacs 2007
(25% MAcabeo/33% Xarel-lo/42%Parellada)
Cold Summer Gazpacho with Cucumber Sorbet and Grissini
3rd Course
Pares Balta Ginesta 2007 (GT)
Tuna Tartar with Chive and Pear Jelly
4th Course
Pares Balta ’Eleectio’ 2006 (Xarel-lo) (Barrel-fermented)
Pares Balta ’Hisenda Miret’ 2007 (Garnatxa)
Lobster Paella with Spanish Iberico Ham
5th Course
Gratavinum Priorat 2005
(45% Garnatxa/25% Carinyena/15% Carbernet Sauvignon/15% Syrah)
Grilled Short Rib Steak and Eggplant in Mushroom Sauce
6th Course
Pares Balta ‘Honey Moon’ 2008 (Parellada)
Baked White Wine Pear with Ginger Ice-cream
Wine Tasting Dinner
@ Pearl on the Peak
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Date |
16 May 2009 (Sat) |
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Time |
7:00 pm - 10:30 pm |
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Venu |
Pearl on the Peak Shop 102, Level 1, The Peak Tower, Hong Kong (map)
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Price |
$648 |
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Reservation |
Please RSVP at our Facebook Event Page:http://www.facebook.com/event.php?eid=78161707468#/event.php?eid=77251733476 |
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For any enquiries, pls contact us.
Posted by sophie on May 4th, 2009 filed in 品酒聚會, Wine Tasting
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2009 New Year Sparkling Cruise cum Wine Dinner over the Harbour
“Happy New Year !”
Seems a bit earlier to say this celebrating sentence ?! Not at all. It’s only around a week’s time, then comes the new year of 2009.
Why not starting our another precious year by treating ourselves a very decent and wonderful gathering on the very first day of the year? The Hip Life Club HK is going to bring you a Sparkling Cruise cum Wine Dinner over the Harbour on the start of 2009, to bless us all a sparkling 2009!
Sparkling Cruise Afternoon Tea
We will be on board our cruise in Central Pier No. 9 at around 2:00pm, and we will be tasting and comparing the following Champagnes and sparkling wines, with canapes and cheeses:
Moet & Chandon
Chateau Lanson
& 4 sparkling wines around the world.
The cruise will be going into Sai Kung while we are tasting our Champagnes and sparkling wines and there will be Karaoke, Mahjong and *wakeboard for us to enjoy as well.
(*Note: additional charge is required for wakeboarding, around $550 per hour on sharing basis. Wet suits will be available.)
Wine Dinner over the Harbour
After a relaxing afternoon in the Sai Kung, the cruise will be going back to the Victoria Harbour for our wine tasting dinner (dinner with 1 sparkling rose, 1 white and 4 red from Couly-Dutheil from Chinon, Loire Valley*) at around 6:30pm. We will be having our wine tasting dinner under the spectecular night scene of the Victoria Harbour.
Here is the wine list for the dinner:
Couly-Dutheil ‘Brut de Franc’ Rosé NV (Cabernet Franc, sparkling)
Couly-Dutheil Chinon Blanc ‘Les Chanteaux’ 2007
Couly-Dutheil Saumur Champigny Rouge ‘Les Moulins de Turquant’ 2006 (Cabernet Franc/Cabernet Sauvignon)
Couly-Dutheil Chinon ‘Domaine René Couly’ 2004
Couly-Dutheil Chinon ‘Clos de l’Echo’ 2002 (Cab. Franc)
Couly-Dutheil Chinon ‘Clos de l’Olive 2002
(*Note:The House of Couly-Dutheil was established in 1921, in the Chinon region of the Loire Valley. With its exceptionally mild, semi-oceanic climate, long sunny periods, and variety of soils, the Couly-Dutheil has all the qualities necessary for the production of some of the world’s finest, most elegant, complex and expressive Cabernet Franc. )
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2009 New Year Sparkling Cruise
cum Dinner over the Harbour
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Date |
1 Jan 2009 (Thur) |
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Time |
2:00 pm - 10:00 pm |
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Place of Embarkation |
Central Pier No. 9 (map) |
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Speaker |
Mr Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 |
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Price |
Price include the cruise trip, Moet and Chandon, Lanson and 4 sparkling wines around the world, canapes and cheeses for afternoon tea, 1 sparkling rose, 1 white, 4 red, wine matching dinner and water (2 bottles). (Seats are highly limited, do register today! Online registration would be closed once the event is full.)
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Payment |
(Visa & Master Cards are accepted through the world wide secured payment platform: “PayPal”.) |
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Remarks |
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For any enquiries, pls contact us.
Posted by sophie on December 24th, 2008 filed in 品味生活, Luxury life style, 品酒聚會, Wine Tasting
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X’mas Eve Party - Buffet Dinner with Free Flow of Wines
X’mas Eve Party - Buffet Dinner with Free Flow of Wines
The joyous festive season, the X’mas, is just round the corner.
This year, we are holding a X’mas Eve Party, with fine buffet food and free flow of wines, at one of the most precious venues in Central, the One Bar at the 1st Exchange Square.
Please see the menu of the buffet dinner:
Cold selection
Selection of European baked breads
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Duck liver pâtés
Seafood platter: Nordic pink prawn, snow crab leg, whelk
Italian Parma ham and mortadella sausage
Assorted Sashimi with wasabi & soy sauce
Tomato & mozzarella cheese with basil and balsamic olive oil
Marinated eggplant and feta cheese bruschetta
Steamed half shell scallops with garlic chili sauce
Mesclun salad leafs with fresh figs and red wine vinaigrettes
Hot selection
Roasted zucchini flowers stuffed with mushroom and goat cheese
Roasted young turkey roll with chestnut and mushrooms
Sautéed french black mussels with white wine sauce
Italian style roasted potatoes
Roasted angus beef rib eye
Chilean sea bass with herbs and asparagus
Desserts
Christmas pudding with brandy sauce
Opera
Chestnut mont-blanc log cake
Fresh fruit platter
Mini strawberry custard puff
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Coffee or tea
Apart from the fine menu, we are going to enjoy 2 glasses of sparkling wine and unlimited white wine and red wine for the dinner. For any friends who would like bringing our own wines, all corkages will be waived.
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X’ mas Eve Party
- Buffet Dinner with Free Flow of Wines
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24 Dec 2008 (Wed) |
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Time |
7:00 pm - 00:00 mid night |
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Venu |
The One Bar Level 3 One Exchange Square 8 Connaught Place
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Price |
Price includes buffet dinner, 2 glasses of sparkling and unlimited white and red and free corkage. (Seats are highly limited, do register today! Online registration would be closed once the event is full.) |
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For any enquiries, pls contact us.
Posted by sophie on December 2nd, 2008 filed in 品味生活, 品酒聚會, Wine Tasting, Passion Breaks
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The Wine Maker Series 10 - Beaujolais Nouveau 2008: Le Beaujolais Nouveau est arrivé!
Le Beaujolais Nouveau est arrivé!
On every 3rd Thursday of November, it comes the joyous French national event of “Beaujolais Nouveau”, a day for the formal release of the new vintage of Beaujolais.
Beaujolais is a French Appellation d’Origine Contrôlée (AOC) wine. There are a variety of 12 appellations or approved labels in the Beaujolais.
The 12 Beaujolais Appellations
- Beaujolais is written with an “S” because there are 12 of them.
No, Beaujolais isn’t only Beaujolais Nouveau. And, even if this is the most famous ambassador of the Pays Beaujolais, there is no reason to forget the other appellations. The ’s’ at the end of Beaujolais is because there are 12 of them. - Beaujolais
This appellation spreads over the largest area. Par of the wine produced there is enjoyed all over the world in November as Beaujolais Nouveau. - Beaujolais Villages
The vines for these wines grow in 38 communes make up 25% of the total wine production in Beaujolais. These wines are also sold as Beaujolais Villages Nouveau. - The Beaujolais Crus
Brouilly, Chénas, Chiroubles, Côte-de-Brouilly, Fleurie, Juliénas, Morgon, Moulin à Vent, Régnié, and Saint Amour and the 10 Beaujolais Crus that are the jewels in Beaujolais’ crown. It’s well worth the wait if you leave them in the bottle for a few years. Connoisseurs wait for the spring following the harvest before tasting them. They wait for the Beaujolais Crus to have “done their Easter duty” (fait leurs Pâques) as the winemakers say. This means that the Crus have reached maturity and can be appreciated at their full value.
With the arrangements from the Hip Life Club Hong Kong, we will be celebrating the Beaujolais Nouveau 2008 on 22 November 2008 (Sat) night, same as all the wine lovers around the world: in local French as well as all countries of the world.
During our Beaujolais Nouveau 2008 celebration on 22 Nov 2008, we are also going to meet with the wine maker of Domaine de la Madone, a serious Beaujolais wine maker.
Domaine de la Madone’s wine making method is assembling that of Burgundy, rather than traditional Beaujolais, where carbonic maceration is widely used to reduce tanin level. The wine maker targets to make their wines “bigger wines than the traditional Beaujolais …” “to prove to many people that we can make concentrated wines than Beaujolais-Villages is known for.”
By treating the Gamay grapes in the same way as Pinot Noir, the result of the domaine’s efforts are bigger, richer, more substantial wines that taste somewhat like Pinot Noir, but with an uncommon power and intensity.
Here are the wines we are going to celebrate on 22 Nov 2008 (Sat) , among which, the Chardonnay is a rare one, i.e. the “White Beaujolais”:
Domaine de la Madone Beaujolais-Villages Rosé 2008 (Gamay)
Domaine de la Madone Beaujolais-Villages Blanc 2005 (Chardonnay)
Domaine de la Madone Beaujolais-Villages Nouveau 2008 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Tradition 2006 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Fûts de Chêne’ 2005 (Gamay)
Domaine de la Madone Beaujolais-Villages Cuvée Jean Baptiste 2005 (Gamay)
To match with this celebration, we will be tasting the cheerful Beaujolais wines at a hip and semi-open door environment with wine matching cannapes. This is an annual event that every wine lover should not miss.
Beaujolais Nouveau 2008
- Le Beaujolais Nouveau est arrivé!
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Date |
22 Nov 2008 (Sat) |
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Time |
7:00 pm - 10:00 pm |
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Venu |
Hip Holiday Cafe 7/F, Parekh House,
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Speaker |
Mr Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 作者 |
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Price |
$450 / $360 (20% off for joining before 18 Nov, Tue)
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For any enquiries, pls contact us.
Posted by sophie on November 5th, 2008 filed in 品酒聚會, Wine Tasting
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The Wine Maker Series 9 - Crus Classé of the Appellation Côtes de Provence: Chateau Roubine
When mentioning Provence, what would come up to your mind immediately? The purple Lavander field? The sunny sky and blue sea? The delicious seafood? The pretty castles?
In fact, Provence, locating at the southeastern France on the Mediterranean Sea adjacent to Italy, is one of the important wine production areas in France.
Provence has eight major wine regions with AOC designations. The Côtes de Provence is the largest followed by Coteaux d’Aix-en-Provence. Other significant wine regions include Les Baux-de-Provence, Coteaux Varois, Coteaux de Pierrevert, Bandol, Cassis, Bellet and Palette.
With its sunny, warm, dry Mediterranean climate and the terroirs characteristics, the most well made examples of Provence wine have flavors and aromas that reflect the garrigue landscape of the region which includes wild lavender, rosemary and thyme. The rosé of the region are normally dry with zestiness derived from their acidity. The red and whites are characterized by their full bodies and intense aromatics.
It may to your surprise, half of the rosé wine made in France is coming from Provence! And 80% of the wine made in Provence is rosé. Rosé de Provence are dry and fruity, which are perfect as summer wine, for aperitif or with a salad.
Chateau Roubine - the Crus Classé
Located in the heart of the Var in the appellation Côtes de Provence, Château Roubine is one of the 14 Provence wine estates awarded the designation of Crus Classé in 1953. The Château Roubine vineyard, all in one piece, nurtures an impressive array of 13 grape varieties due to the benefit of the vineyards’ prestigious terroir.
Natural irrigation (“Roubine” means stream in Provençal dialect), ideal east-west exposure and clay-chalky soil has created the optimal conditions for the growing of high quality grapes so crucial to the production of the estate’s prized white, rosé, and red wines.
On 26 Oct 2008 (Sunday) night, we are going to meet with the wine maker from the Chateau Roubine and to taste 6 lovely wines (2 rosé, 2 white, 1 red and 1 late harvest) from this vineyard matching with a 5-course delicious French dinner at the Rive Droite Rive Gauche.
The wine list and dinner menu are as follows:
Salmon tartar marinate with white balsamic, fresh chives and dill
- Château Roubine Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cabernet-Sauvignon with a pinch of Carignan, Tibouren, Syrah, and Mourvèdre)
- Château Roubine Cru Classé Cuvée Prestige Terre de Croix Rosé 2007 (Mourvèdre/Syrah)
Yellowfin tuna marinated with citrus fruites, baby rocket and mango couli
- Château Roubine Cru Classé Cuvée Classique 2007 Blanc (Ugnic-blanc / Sémillon / Rolle / Clairette)
Madallian foie-gras with caramalized peach, yellow frisse and brioche bread
- Château Roubine Cru Classé Cuvée Terre de Croix Blanc 2006 (Sémillon)
Traditional beef bourguignon simmered in red wine, mushroom, carrots served with gratin potato
- Château Roubine Cru Classé Tête de Cuvée Rouge 2005 (Syrah/Grenache/Cab. Sauvignon)
Dessert
- Château Roubine Cru Classé Cuvée Douceur d’Automne (Late Harvest Sémillon)
Tea or coffee
The Wine Maker Series 9:
Crus Classé of the Appellation Côtes de Provence - Chateau Roubine
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Date |
26 Oct 2008 (Sun) |
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Time |
7:00 pm - 10:00 pm |
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Venu |
Rive Driote Rive Gauche 2/F, Onfem Tower, |
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Speaker |
Mr Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 作者 |
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Price |
(Seats are highly limited, do register today! Online registration would be closed once the event is full.) |
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Payment |
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For any enquiries, pls contact us.
Posted by sophie on October 16th, 2008 filed in 品酒聚會, Wine Tasting
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Wine and Cheese Pairing Magic
The savory of cheese, is always one of the best matches with various wines, ranging from white, red to Sauterne and also Port.
However, there are too many names and brands to remember in cheese and we may find it quite difficult to order or buy cheeses in a restaurant or supermarket even if we are cheese lovers.
On 18 Oct 2008 (Sat) afternoon, we are going to arrange a wine and cheese pairing session to taste different cheeses with wines, and to learn more about cheeses and the magic of cheese and wine pairing. This should be an afternoon that all cheese and wine lovers could not miss.
To add more spiciness to this tempting event, we are going to conduct this event in one of the only 2 Enomatic wine bars in Hong Kong: the Tastings Wine Bar in Central, which was newly opened in July 2008.
Here are the tasting list and wine list for this event:
1st encounter
Buffalo Mozarella (Italy, fresh cheese)
Brie de Meaux (France, soft, bloomy rind, raw cow milk)
Emmental (Swiss, pressed, cooked cow milk, white)
Crotin de Chavignol (France, soft, bloomy rind, goat milk)
Gruyere (Swiss, pressed, cooked with a brushed/washed-rind, raw cow milk)
2nd encounter
Roquefort (France, blue-veined with no rind, sheep milk)
Farmhouse Cheddar (UK, pressed uncooked cheese with an oiled rind, cow milk)
Parmigiano-Reggiano (Italy, pressed cooked cheese with thick rind, cow milk)
Stilton (UK, blue-veined cheese with a thick rind, cow milk)
Gorgonzola (Italy, blue-veined with bloomy rind, cow milk)
Wines:
Bordeaux, Chardonnay, Sancerre, Riesling, Chablis, Port, Chianti Classico
Wine and Cheese Pairing Magic
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Date |
18 Oct 2008 (Sat) |
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Time |
3:30 pm - 6:00 pm |
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Venu |
Tastings Wine Bar Basement, Yuen Yick Building |
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Speaker |
Mr Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 作者 |
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(Seats are highly limited, do register today! Online registration would be closed once the event is full.) |
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For any enquiries, pls contact us.
Posted by sophie on October 8th, 2008 filed in 品酒聚會, Wine Tasting
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品酒會後記: Meeting the Winemaker Series 8 - Les Vins de Roisin (15 Sept 2008)
追月日的下午,我們放下月餅及芋頭,品嚐來自比利時的fruit wines並配以法國菜,度過一個充滿歐陸風情的 2008 中秋節.
我們今年三月已認識了來自 Belgium 的 Jean-Marie及Ludovic兩位釀酒父子兵,及他們的friut wines。Jean 和 Ludovic 都是型男, 性格郤大大不同, 作為父親的 Jean 風趣搞笑, 活潑生鬼, 作為兒子的 Ludovic 則是認真親切,風度翩翩.
這次, 那位風趣的爸爸沒有來港 (據說媽媽不批准爸爸來港, 因為香港的女孩子太漂亮了!),令到有年青有為的太子爺更成為全埸女士的焦點。
( Ludovic 成了 James Bond ?!?!?! )
我們早前已經介紹過Les Vins de Roisin的威水史。這裡不再重複。酒友們可以參閱Kelvin 的網誌。
http://hk.myblog.yahoo.com/winetastingpractitioner/article?mid=586
這次品酒聚會在SoHo 史丹頓街的Bravo Latata舉行。這店子環境不錯, 我們當天還有一個很私人的角落,侍應們的態度及服務亦很專業, 我們都說可以再來。
( Ludovic 正為我們介紹一系列的 fruit wines.)
在一眾 fruit wines 中, Vin de Rhubarb的味道較淡,被受冷落。尤其甜而不膩的Vin de Coing,珠玉在前。每一囗都充滿花旗參、荔枝、杏脯及蜜糖味。女士們都較喜歡Vin de Coing。
Vin de Fraise的強勁士多啤梨香味冠絕全場,令眾人嘩然。配上 Bravo Latata 著名的hand made 玖瑰雪糕,互相輝影,味道豐富。最美好的完結。
以下是我們當日的 wine and fruit matching:
L’Effervescence de Roisin (Rhuharb Sparkling)配以French Rose Shrimp with Green Salad
- 清爽新鮮的 法國玫瑰蝦 green salad, 配上 充滿 Rhuharb 清香的Sparkling Wine, 非常清新合襯的配搭, 令人胃口大開.
Vin de Coing 2002配以Supreme Goose Liver Pate
- 充滿花旗參、荔枝、杏脯及蜜糖味的Vin de Coing, 配上 入口即溶的法國進口 Supreme Goose Liver Pate, Vin de Coing 的香甜, 配上 Pate 的甘香, 美味得没話說.
Vin de Rhubarb 2002配以French Mussels in White Wine Sauce
- Vin de Rhubarb本身較為淡口, 不過, 配上白酒煮法國藍貝, 卻帶出藍貝鮮甜清雅.
Vin de Cerise (Chery) 2002配以Pan Fried Duck Breast with Dark Cherry Sauce及Stewed Ossobucco in Red Wine Sauce
- 當日的主菜是 Cherry Sauce 鴨胸 或 紅酒煮牛膝, 兩款主菜, 配上充满野生 cherry 味道的 Vin de Cerise (Chery wine), 甘香的油脂,配上一口cherry wine, 口感豐富, 紅肉味和 cherry 果香 真是 perfect match !!!
(經過這次 wine tasting, 我們把 美女 Cherry的名字改為 Cerise 了 .)
Vin de Fraise (Strawberry) 2003配以Dessert Platter with Hand-made Rose Ice-cream & Chocolate Pudding
- 品嚐了主菜和誘 人 的cherry wine 後的甜品時間, 竟然是另一高潮 ! Bravo Latata 著名的 hand made 玫瑰 ice cream, 配上 Vin de Fraise (Strawberry),先吃一口玫瑰 ice cream, 再呷一口 Vin de Fraise,满口花香和 strawbery 香, 閉上眼, 真的以為自己正身處法國南部的花田和果園呢 ! 在座酒友都對 hand made 玫瑰 ice cream 讚不絶口, 我們還個 encore 呢 !!!
Posted by sophie on September 25th, 2008 filed in 品酒聚會, Wine Tasting
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The Wine Maker Series 8 - the Perfume Wine Tasting Lunch
In early this year, Ludovic Boucart and his father, Jean-Marie Boucart, the founder of the famous and award winning fruit winery of Belgium, Les Vin de Roisin, visited us and conducted a wine tasting session with us.
Ludovic and his father, Jean-Marie, tasting their wines.
During the wine tasting event, all our participants were surprised by the fine quality of the fruit wines*(see note below) and their perfume nature, especially the cherry and strawberry wines: the aromas of the wines are like having a handful of wild and fresh cherries and strawberries. It was not until then, that all of us realised that apart from grapes, other fruit could make good wines too. Ludovic, the wine maker, also taught us why it was so difficult to make good fruit wines:
“our fruits (rhubarb, quince, cherry and strawberry) are selected with great care from the best producers and land soils, on the basis of the following selection criteria: ripeness, impeccable hygiene, aroma, colour, sugar content… Different fruit varieties are used, according to origin, type, and character, to produce a happy assemblage and improve the complexity of the wine.”
(Note: fruit wines are different from fruit flavoured liquors, where the fruit wines are made by fermentation methods like red wine and white wine. Fruit flavoured liquors are made by adding fruit juices or flavours to liquors that are made from distillation method.)
Fruit wines from Les Vin de Roisin have won lots of wine awards and are used by many famous famous and luxuous restaurants in Belgium, France and England, like the Spoon.
On 15 Sept 2008 (Monday) afternoon, the professional and yet passionate Ludovic is visiting us again and we are going to have a wine tasting lunch in the Bravo Latata (French cuisine) in Soho with him.
If you wish to know more about the difficulties and secrets of making fine fruit wines from Ludovic, or wish to taste the rare and precious fruit wines form Belgium, or just wish to have a tasteful and cheerful “Mid-Autumn” wine and french lunch gathering, do join this joyful wine tasting lunch with us!
Here are the wines we are going to taste:
- Les Vins de Roisin L’Effervescence de Roisin (Rhubarb Sparkling) (BE)
- Les Vins de Roisin Vin de Rhubarbe 2002 (Rhubarbe) (BE) (Awards: Brussels Spirits Awards 2003 Gold Medal)
Rhubarb
(Chinese name: 大黃, appearance like vegetable, but it’s a kind of fruit.)
- Les Vins de Roisin Vin de Coing 2002 (Quince) (BE)(Awards: Concours Mondial de Bruxelles 2005: Silver Medal)
Quince
(Chinese name: 太平洋溫桲, appearance like a lemon, taste like an apple.)
- Les Vins de Roisin Vin de Cerise 2002 (Cherry) (BE)(Awards: Concours Mondial de Bruxelles 2005: Gold Medal)
- Les Vins de Roisin Vin de Fraise 2003 (Strawberry)(Awards: Brussels Spirits Awards 2003 Silver Medal)
And here is the lunch menu:
Appetisers
French Rose Shrimp w Green Salad
&
Supreme Goose Live Pate
(gold medal, 100% goose liver)
1st Main
French Mussels in White Wine Sause
2nd Main
Pan Fried Duck Breast with Dark Cherry Sause
or
Stewed Ossobucco in Red Wine Sauce
Dessert
Dessert Platter w Hand Made Rose Ice-cream & Chocolate Pudding
Coffee or Tea
The Wine Maker Series 8:
The Perfume Wine Tasting Lunch
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Date |
15 Sept 2008 (Monday) |
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Time |
1:30 pm - 4:00 pm |
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Venue |
Bravo Latata Shop A-C, Upper Ground Floor, Ming Hing Hse, 52-56 Staunton St., SoHo, Central. |
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Speaker |
Mr Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 作者 |
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Price |
(Seats are highly limited, do register today! Online registration would be closed once the event is full.)
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Payment |
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For any enquiries, pls contact us.
Posted by sophie on September 9th, 2008 filed in 品酒聚會, Wine Tasting
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品酒會後記: Mid-summer Night’s Dream: Magic of Fresh Oyster and Wine Matching
香港的夏天, 又熱又濕, 胃口總是不太好.
這個時候, 能夠振奮 味蕾和胃口的, 我會選生蠔, 和微冷的香檳白酒.
在 8 月 16日的晚上, 我們一眾酒友, 就相約到中環, 吃生蠔, 品嚐白酒去.
在芸芸眾蠔中, 我們當晚選了 Samish Bay (US), Blue Point (US), Tusmania (Aus), South Pacific (Aus) 作為主菜, 還加上特別肥美甘香的法國膏蟹, 美味的海鮮之夜, 就是這樣開始了.
新鮮的生蠔, 不可能没有美味合襯的餐酒吧?
不過, 吃生蠔要配上什麼的餐酒呢?
我們不如參考飲食專家的建議:
因研究香檳區而著名的Tom Stevenson提議我們佐以香檳或Chablis Grand Cru。Hugh Johnson則認為non-vintage的香檳、Chablis Premier Cru、Muscadet,Graves的白葡萄酒(一般以Semillon, Sauvignon Blanc及Muscadelle等葡萄釀造),Sauvignon Blanc和Guinness。
一般的想法是不甜的、酸度高的、味道較簡單的白葡萄酒是較佳選擇。
此外,我吃生蠔時, 不會加入檸檬汁或Tobasco的, 只要有好酒就可以了. 正如Andrea Immer所說:「…who needs a squeeze of lemon when you can have Chablis?」
飲食專家之言信不信由你。最應該相信的是自己的口味。
所以這次品酒會我們選擇了以下六款葡萄酒去配生蠔。其中兩款Chablis更會以蒙瓶試飲,以驗証【神之水滴】有關Chablis Premier Cru的說法。
1. Perrier-Jouet NV Grand Brut
2. Domaine Sorin-Defance Bourgogne Aligote 2004
3. Domaine Landron Muscadet Amphibolite Nature 2005
4. Chablis Premier Cru Les Vaillons 2006
5. Louis Jadot Chablis Village 2006
6. Jean Pabiot et Fils Sancerre Blanc La Merisierre 2005
Perrier-Jouet NV Grand Brut 這位是老朋友。較早前的香檳般河已經介紹過她。香檳配生蠔, 是個安全又美味的配撘.
香檳的酸度, 花香和清爽, 和生蠔可說是天生一對.
我吃生蠔時, 如果有香檳, 我會在生蠔上加上一點香檳, 然後一口把生蠔吃下, 生蠔的咸香,加上香檳的清爽,簡直是 perfect match ~
Domaine Sorin-Defance Bourgogne Aligote Aligote是一款產自布根地及保加利亞的薄皮葡萄。味道較簡單,香氣少,酸度高。凈飲不濟,但配以生蠔卻出奇地好味。
Domaine Landron Muscadet Amphibolite Nature 2005
此酒酸度足,十分活潑,有點花香,檸檬味,及清新的礦物味。配生蠔很好,甜味盡出。
【神之水滴】有關Chablis Premier Cru的說法
品嚐了香檳和 兩款白酒與生蠔的配撘, 作了熱身後, 是主角出場的時候了.
【神之水滴】的第三集, 談到用 Chablis 配 生蠔的要訣.
Chablis Premier Cru Les Vaillons 2006 Louis Jadot Chablis 2006
Chablis, 是 Burgundy 內其中一個著名 AOC, 用 Chablis 配生蠔, 也是聞名的做法.
眾所周知Chablis是用Chardonnay來釀造的。但是同樣品種的葡萄於不同的葡萄園所出產都有所不同,加上釀酒過程中的後期製作,這兩款酒大有不同。
蒙瓶試飲下,酒友各有所愛。香氣迫人的眨眼嬌Louis Jadot略佔上風。
Kelvin 以 Intensity 及 complexity 兩字來引導我們,希望我們體會premier cru的複雜性.
如【神之水滴】所說, 味道較簡單的Chablis Village比較配合生蠔。而較高級的Premier Cru,因為Premier Cru較豐富的果味及橡木味會突顯生蠔的腥味。
要解說多一點的是, 這次我們品嚐的 Louis Jadot Chablis Village 就是【神之水滴】內提及的一款和生蠔最為配撘的 Chablis.這瓶 Louis Jadot Chablis Village 在 City Super 有售, 不過, 長期缺貨, 想親身一試的朋友要踫踫運氣了.
Jean Pabiot et Fils Sancerre Blanc La Merisierre
Sancerre也是Loire Valley(羅亞爾河谷)一個葡萄酒法定產區,以Sauvignon Blanc釀造的白酒聞名。香氣濃郁,有點蘋果及桃子味,不甜,酸度充足,很好。發現生蠔售罄,唯有凈飲,但也很好。
吃吃喝喝後, 又到甜品時間.
為了答謝一眾酒友, 我們特別為大家準備了一瓶意外驚喜, “Monbazillac AOC” 的甜酒.
法國的甜酒, 以 Bortrytis 方法釀製, 要數 Sauternes 區內的 d’yquem, 和 Barsac區. Monbazillac 其實也是個 AOC, 在 Loire Valley 內以 Bortrytis 方法出產的甜酒很出名. 各酒友可留意這個 AOC 了.
(一群”嘩鬼”酒友)
Posted by sophie on August 26th, 2008 filed in 品酒聚會, Wine Tasting
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Mid-summer Night’s Dream: Magic of Fresh Oyster and Wine Matching
The sunny ocean breeze taste of fresh oyster, matching with the cripsy and floral taste of chilled white wine, should be the coolest solution for a hot mid summer night.
On 16 August 2008 (Sat) night, let’s have our Mid Summer Night’s Dream together. This is the time when we can enjoy an evening of pure indulgence treating ourselves to the most enjoyable fresh oysters and wine matching event presented by Hip Life Club Hong Kong.
During the event, we are going to taste unlimited fresh oysters from all around the world, including: Samish Bay (US), Blue Point (US), Harstine Island (US), Irish Premium, Tusmania, South Pacific (Aus).
We shall also be trying the magic of matching fresh oysters with various well known and elegant French white wines:
- Champagne
- Bourgogne Aligote
- Chablis Premier Cru
- Chablis Village
- Sancere
- Muscatdet
Plus, there are more surprises of this oyster and wine matchin event like the cozy and hip restaurant, the fabulous wine loving friends, the delicious full dinner menu with soup, main course, dessert and coffee too. It should be a magical evening that is guaranteed to stir your senses of excitement and pleasure.
Here is the menu for the night:
Unlimited Appetisers
- Half Broiled Eggs with White Truffle Cream on White Truffled Mashed Potato
- 18 months old Parma Ham with Truffle Sauce
- Fresh Garden Salad with Blue Cheese Dressing
- Oysters from all over the World
- Home-made Garlic Bread
Soup
- Creamy of Spicy Tomato
or
- Cream of Wild Mushrooms and Truffle
Main
- Pasta with Spicy Sun-dried Tomato, Chili and Garlic
or
- Creamy Risotto with Wild Mushrooms
or
- Smoke Duck’s Breast with Honey and Pear Sauce
Dessert of the day
Italian Lavazza Coffee
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Mid-summer Night’s Dream:
Magic of Fresh Oyster and Wine Matching
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Date |
16 Aug 2008 (Sat) |
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Time |
7:00 pm - 10:30 pm |
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Venue |
Noble 中環雲咸街 63 號巴力大廈 3/F |
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Speakers |
Kelvin Ng, WineTastingPractitionerBlog 品酒 P 牌 |
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Price |
$ 750 per head - early bird promotion: pls register and make online payment before 11 Aug 2008 (Mon). $ 880 per head - register and make payment after 11 Aug 2008 (Mon). Price include 1 Champagne, 5 white, unlimited fresh oysters from all over the world and appertisers including 18 months parma ham, soup, main course, dessert, tea and coffee. |
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Payment |
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For any enquiries, pls contact us.
