味皇 - 皮蛋與腐乳

近年興起紅酒配中菜之風，為愛酒之士締造驚喜口味。

皮蛋源自發酵了的鴨蛋，味濃得蓋過隨後進口之佳餚，因此經常配以豆腐、子薑等清爽的食物淸口腔，否則餘下美食猶如雞肋。

可幸皮蛋那溶化於口中那種密集豐富的口感卻被柔和纖細的輕黑皮諾（pinot noir）軟化。

喝後百感交集，它們像是美女與野獸或是貂貚馴服強悍呂布一樣水乳交融，皮蛋與紅酒配合得天衣無縫。

其後再含一片子薑。子薑辛辣，帶香了味蕾，清了乾涸的喉嚨，襯托出紅酒的單寧與原始的風味。

可與皮蛋這「味皇」並駕齊驅的腐乳，我還未找到可配襯之紅酒。有的話請儘快告訴我，因我是腐乳的粉絲呢~

What's the matter with wine?

Hey, that drunkard!!!
Yea, probably they just want me to pay for their wine...
Holy, wanna get you drunk, tat's harder than winning lottery!?!

Dun put this wrong perception onto those wine liver. We are not treasuring the wine as what you view us as.

Tasting includes understanding, studying, feeling, then spitting. Not aiming to get ourselves drunk, we resonnate vineyard owner, wine grower n weather together -- god's gift.

Astonishing wine is not bringing you to a state of numbness nor tipsy state of mind, it is bringing you to the state to metaphoring spirit of nostalgia, sychronizing the space running through across the horizon.

Bounderless exchange of taste n knowledge, melting pot of comments m shadings.

-- Welcome to the world of Wine --