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~
Monday, September 27, 2010
味皇 - 皮蛋與腐乳
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~
Wednesday, September 22, 2010
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 --
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 --
Thursday, July 1, 2010
日本清酒世界遺產- 紹興酒溫和版
回家卻在一個沒有我出席卻又大排筵席的情況下開了慶祝，我只好品嚐其餘威...
入口淡淡的米酒味，很濃縮，但並不強烈的酒精，像是分隔了的沙水感...回味便很像家鄉喝的紹興酒。父親卻說這像sherry.
紹興是我的家鄉，每年家中作拜祖先之用總會嘗一次，又是nostalgic作祟嗎?
這清酒本應作溫室或暖熱後飲用。是秋田縣之酒，由自家以常溫釀製而成
起初酸性較重，後舌有的乾涸的感覺，最好是用作餐前小食的佐酒。
原材料名 米、米こうじ
原料米 美山錦 100%
精米歩合 60%
アルコール分 15度以上16度未満
Friday, June 18, 2010
Take away thoughts from wine tasting at 8-degree hotel
Invited by my friend to a wine-tasting event at 8-degree hotel at To Kwa Wan, located between huge estates and heritage avenues. Shocked by the wedding like setting. This looks as if a perfect place for wedding cocktail.My entry this time is not focusing the hotel, yet to the host for the wine tasting.
From this function, my take-away is not to mention about the wine. The focus is on customer service and resources planning for an event.
Regardless what wine is being served, better not reconfirm for more than once. For snacks, be frank, we are like...in a chinese restaurants. Surprising they are serving preserved eggs to company the wine. Unfortunately I can't find any wine matching with that. Detail arrangement shall be put on snacks for food & wine marriage to enhance the scent and balance of wine, a win-win for wine sales / impulsive consumption.
The most amazing one is on the order list. Obviously the long table displayed much more wines than those listed on the order list. We therefore kinda befriend with the agent so that we can taste those not on list...there it comes...they have plan A, B & C! and they didn't show us until...4 hours later! Absurd! The great wines are in plan C and this sheet was hiding from all tables until asked! What kinda sales are they?
The event ends with a ridiculous incident where they invite the winemaker to make a speech...in their own language...without translation. That means just let them speak in French. The translator could only get like...10% of the content and guess!!! >.< Can't they be more prepared??? Sigh...
Room for improvement, as...they have no room to deterioriate more...
Saturday, June 12, 2010
How to Qualify as a Wine Critic
This is where I am working towards...what a long way to go...
====================================
How to Qualify as a Wine Critic
In addition to wine tasters, you will also find wine critics who will do reviews on different types of wine. These are not just people who drink different wines and give you their opinion on the taste, but they are professionals. They may be wine tasters or they may be freelance critics who have been hired by a specific organization to taste a particular wine and do a review. They may be hired by the manufacturer or even a wine wholesaler as part of an advertising campaign they are launching. However, the reasons may be varied and the sources versatile, there is no mistaking the fact that wine critics have a very important job to do.
In order to be a wine critic you have to be familiar with wine and not just as a drinker. You have to be able to taste wine without drinking it and know the flavor it should provide. You have to know what to detect during your tasting process and be able to portray that information to the public in a positive way. You have to know about many different kinds of wines and not just one kind. You can of course, portray yourself as an expert with just one wine, but you will not be in very much demand. Those who work as wine critics sometimes double as wine tasters, which gives them the information they need for the wine reviews.
Why would anyone need to hire a wine critic? It may be because the manufacturer wants to get an unbiased opinion on a new variety or an advertising agency wants to find out the public’s reaction to a particular brand and variety, new or old. Sometimes restaurants may request a wine critic to find out what professionals think of a new wine variety they are considering offering to customers. There are many different reasons why someone might engage the services of a wine critic.
If you’re looking to become a wine critic, you will first need to learn about the different wines and what is expected from them .You need the flavor, aroma and general appearance of the wine in order to be a critic for a particular wine. Once you have some experience or at least extensive knowledge, you can begin selling your services to organizations that hire wine critics or use their services in other ways.
====================================
How to Qualify as a Wine Critic
In addition to wine tasters, you will also find wine critics who will do reviews on different types of wine. These are not just people who drink different wines and give you their opinion on the taste, but they are professionals. They may be wine tasters or they may be freelance critics who have been hired by a specific organization to taste a particular wine and do a review. They may be hired by the manufacturer or even a wine wholesaler as part of an advertising campaign they are launching. However, the reasons may be varied and the sources versatile, there is no mistaking the fact that wine critics have a very important job to do.
In order to be a wine critic you have to be familiar with wine and not just as a drinker. You have to be able to taste wine without drinking it and know the flavor it should provide. You have to know what to detect during your tasting process and be able to portray that information to the public in a positive way. You have to know about many different kinds of wines and not just one kind. You can of course, portray yourself as an expert with just one wine, but you will not be in very much demand. Those who work as wine critics sometimes double as wine tasters, which gives them the information they need for the wine reviews.
Why would anyone need to hire a wine critic? It may be because the manufacturer wants to get an unbiased opinion on a new variety or an advertising agency wants to find out the public’s reaction to a particular brand and variety, new or old. Sometimes restaurants may request a wine critic to find out what professionals think of a new wine variety they are considering offering to customers. There are many different reasons why someone might engage the services of a wine critic.
If you’re looking to become a wine critic, you will first need to learn about the different wines and what is expected from them .You need the flavor, aroma and general appearance of the wine in order to be a critic for a particular wine. Once you have some experience or at least extensive knowledge, you can begin selling your services to organizations that hire wine critics or use their services in other ways.
Tuesday, June 8, 2010
Tempranillo - Wine of nostalgia
沒有想過西班牙的坦普瑞尼洛會有給我如此驚喜。當然環境和氣氛也記一功，可是這浪漫柔弱的光線可令我看不清真正的酒名，否則我必定購一箱回家。
中等酒身，沒有太多長腳。寶石紅在光下特別醉人...還是酒不醉人人自醉?
入口很醇，像是有木屑跟雪茄味，長久回味，可陳年數年。就是這回味喝過後教人神往，零星碎片的泛起很多求學時的片段。真不愧為貴族葡萄 - 西班牙的里奧哈葡萄
同意以少許雲呢拿作結實在是畫龍點睛。究竟是我醉了覺得這酒很美，還是它真的很美，我也分不清了...需要分得清嗎?
平凡永遠有驚喜: 它可是一杯House Wine 呢. 有幾多人願意將美酒降價?
後話: 如果不想喝醉，還是慢慢品嚐比較好，否則就要靠薑茶解酒了...
如有更好的方法，請分享。
Never imagine the 2007 Tempranillo is giving me this surprise. Of course, the occassion and the night pub atmosphere help contributing some. Unfortunately owing to this same dim light that I could not recall the name of this wine, otherwise I'll get one home.
Clear medium body, not too much tears. Ruby red, looks elegant. Or just that I am tipsy? Everything surrounding it make the wine an elegance.
With a smooth palate and oaky, tobascco after taste, it brought me to the nostalgic moments. Need not to be sentimental, just bits and pieces of snapshot in Uni. No wonder it is the Noble grape - Rioja in Spain.
Agree that hint of vanilla makes the finest ending pitch to the wine. It's me being nostalgic? or is the wine? Can't distinguish now.
What looks ordinary turns out to have extraordinary result: It's a house wine. $65 / glass, $580 / bottle
ps. Wine is for slow tasting, otherwise will get drunk easily, this will then be replaced by ginger tea next morning. Feel free to share if you know more alcohol detoxication.
Saturday, June 5, 2010
A Hong Kong Guide book with a misconception
Picked a few points which I found it controversial. Please let me know if these are true:
Casual Pickups: Casual pick-up in bars are a major source of disease. The girls themselves may be unaware they are disease carriers. THey do not go to clinics for regular check-ups.
Massage parlors: IF you want a massage, there are wholesome places to go. But if the sign says Japanese, French, Thai or other exotic kinds of massage, or if they enclose you in a private room, you will be flirting with danger.
Taxis: During the past few years we have had many sailors victimized by unscrupulous taxi drivers who wait outside of Fenwick Pier for a sucker. Their meters are running from a previous ride and some sailors have paid them as much as ten times the true fare. Be careful!
What kinda places are they recommending and how has Hong Kong being described as in these tourists' mind now...ridiculous!!!
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