舊酒品鑒分享 #WineLive

99 Domaine du Pegau Reservee Cuvée Vs 99 Pierre Usseglio Cuvée de Mon Aieul #SouthernFrance #Rhone #CNDP #Grenache #horizontalTasting“十九年的陳年，加上年份分數只屬合格，對一般入門級別的教皇新堡紅酒理應已達完全熟成期。Pegau是五大教皇新堡酒莊之一，Cuvée Resevee乃Pegau的入門版，瓶內抖氣2小時之後已完全開封；口感醇，香味四溢，口裏滿佈熟梅等陳年出來的味道，餘韻也甚長，現在開啟品嚐最好，屬完美熟成。Pierre Usseglio在酒界名氣也不弱，Cuvée de Mon Aieul 乃酒莊出産三支紅的其中一支，屬中價位。同樣抖氣2小時後，香味及口感較為遜色，果味仍算低調得來澎湃，屬剛開始熟成階段，放多一兩年才開啟熟成效果會更好。”“For the majority of entry level Chateauneuf du Pape, nineteen years of ageing for an average year like 99 should be at the perfect maturity to crack open. Cuvée Reservee, the entry series from Pegau needs only 2 hours of bottle breathing to completely open up; it is full of aged dried prune character with a very smoothened mouth feel, wonderful persistent aroma and a superb after taste length, now is the best time to enjoy....

鳳凰美田生詰 愛山 Vs 山田錦#瓶燗火入 #純米吟醸 #Hououbiden #junmaidaijinjo #SakeChallenge #SakePairing #SichuanHotPot #BlackPhoenixWin“同埸加映有愛山和山田錦各一，雙劍合璧齊來夾擊三希樓的麻辣火鍋；愛山米的米味較香濃，酒體較重身，餘韻亦較長，併麻辣火鍋都尚算有餘。山田錦風格較為精簡優雅，用來單飲屬有質素之選，但跟麻辣一併就即變無影。＂“The Aiyama is heavier body in style with a more persistent perfume like aroma and a wonderfully long rice flavour like after taste, a perfect Sichuan Hot Pot companion; the Yamada Nishiki on the other hand is much simpler and elegant in style, best to be appreciated on its own.”#everydayfinewine #winelive #sake #prettywoman

Fully Matured Chablis Vs Kanpachi / Mekajiki Handroll完全熟成Chablis［併］鱆紅魚/劍魚手卷「Pairing Verdict 食配後感 9/10pts」#Laroche #Burgundy #ChablisVillage #LesVaudeveyVineyard #PremierCruVineyard #vintagescore83pts #劍魚手卷 #章紅魚手卷 #everydayfinewine #winelive“While the textbook partner in crime for the every day sushi hand roll has always been sake, an old Chablis has definitely enough credit to challenge the status quo; its unique minerality, aged white honey and cooked fruit character goes very well with the weight, the freshness of the sashimi as well as the umami and the saltiness from the dipping of soy sauce. If you always think about having Chablis with fresh Oysters, experiment sushi with an aged sake or...

SMWS 54.52 (Aberlour) 2nd fill ex-Sauternes Barrique SMWS 39.151 (Linkwood) 1st fill ex-PX Sherry Butt#ScotchMaltWhiskySociety #OpenSecret #DistilleryCode #IndependentBottler #IB #協會酒 #酒莊密碼 #木桶編號 #公開的秘密“Linkwood的花香及香葉味較Aberlour特出，收結有明顯的乾果和朱古力味，全因用上ex-Oloroso 木桶 (Butt) 加上第一次用 (1st Fill) 的ex-Pedro Ximenez 葡萄 (PX) 些利酒桶 (Butt) 來陳年；感覺就像在草原吃着一排車厘子黑朱古力，躺著望住天空及花瓣的飄揚。Aberlour的熟果香既澎湃又悠長，就如標籤說的一樣，我直接聯想起Krispy Kreme鎮店之寶，我一直最愛的Boston Cream。在木桶方面這支54.52用上了Bourbon桶 (Hogshead) 加上二手 (2nd Fill) 法國波爾多甜酒 Sauternes桶 (Barrique) 來陳年，美點雙輝，飯後一漂亮的點綴。整體來說，十九年的陳年令到兩支Speyside的佳釀口感都甚醇，餘韻達仙景級，好酒，好酒！”“The main differences of the two 19 years golden droplets mainly strikes from the cask they used and the style of their initial house spirit; the Linkwood one (39.151) is more floral and grassy in style, with the sweet kick comes directly from the first fill ex PX sherry butt finishing. The Aberlour (54.52)on the other...

Domiane Vincent Girardin Bienvenues-Batard Montrachet Grand Cru 2002 ▫️ bottle breathe 30min▫️perfectly matured ▫️ beautiful golden colour with a slight shiny tone ▫️ persistent perfume like aroma ▫️ smoothened silky alike acidity ▫️fully integrated oak ▫️ honey ▫️ cooked mandarin ▫️ great length in after taste ▫️ now at its #prime to open▫️ 瓶內透氣30分鐘 ▫️ 完美熟成 ▫️ 金黃色帶少許光澤 ▫️ 香味四溢▫️酸度如絲質般完全軟化 ▫️ 木桶味也已完美地融合▫️ 主打蜜糖味 ▫️ 經煮熱的柑橘 ▫️ 總合十分平衡▫️ 餘韻甚長 ▫️ 現在開最適飲   #SonOfJeanGirardin #Chardonnay #burgundy #cotedebeaune #montrachet #Grandcru #96ptsVintage #burgglass #everydayfinewine #winelive #winehk #winepairing #hkwine #hkwineshop #hkwinelovers #hkwinelover #hkwineanddine #hkwinebar #hkwines #hkwinecellar #hkwinehub #hkwinejournal