Wine Times Hong Kong Issue 1

November 2014 Issue 1 FREE

LAST OF THE 仲夏尾聲的美酒

So you want to be

A SOMMELIER? 你也想成為品酒師嗎？

Food & Wine Pairing 101 美酒配佳餚入門

TOP 10

Wine Retail Shops 商

零售 十大酒

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Drink Up, Hong Kong! 香港飲勝！

Ali Nicol Founder of Wine Times Hong Kong

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A local Hong Konger who has been working in the wine business for over 15 years. Obviously loves wine and wants to share all the lovely wines with everyone.

elcome to the first issue of Wine Times Hong Kong! Many of you may know that we have been online for over three years but we thought we’d break the mould and be one of the first companies to ‘jump back in time’ and launch a magazine in a time when many are trying desperately to get a larger online presence. Why? Well, we wanted to create something that you could physically hold and we all know wine people are still into reading magazines these days.

We are going to take you on an epic wine journey and hope you can join us on this monthly excursion through the world of wine via these pages. Of course, our website www.winetimeshk.com will continue to bring you daily wine news and events taking place in Hong Kong and we welcome you to take a look at the site, subscribe and learn more about the wines that are available in our city.

In the last almost 7 years, Hong Kong has become the epicentre of wine in Asia and wine has become a drink that is now seen on most dinner tables both in restaurants and at home – so we feel it’s our duty to tell you about all the great wines that are available and, of course where you can buy them.

Our pages will include educational tips from our ‘Wine Doctor’ Maurizio Galli, our top tips for what wines you should be drinking and will answer any questions you have about 2 winetimeshk.com

wine in general. There will be stories about the wines we love and you will have a chance to search for jobs in the wine industry in our “Wine Classifieds” section.

This month we tell you about the “Last of the Summer Wines”, a story about 5 great wines that we think are perfect for those end of summer parties and will be giving you our Top 10 Wine Retail shops so you can go out and find the wines we love so much.

Maurizio will tell you all about the differences between wines with and without cork plus we head to Macau to test out the Educational Restaurant in the Institute of Tourism Studies there.

It’s going to be a journey of discovery and all you have to do it sit down and enjoy the ride! We are here for you and are always happy to hear from our readers. If you have any questions about wine or have something in particular you want to learn more about just drop us an e-mail and we’ll be happy to oblige! Of course, you can also follow us on Facebook to see what we get up to each day!

So turn the page and get reading! We’re so excited about launching this fun and innovative wine magazine for the everyday drinker and look forward to hearing your comments and thoughts about it.

With all the wine events taking place in the city we are sure to bump into you sometime soon! We’re here for you – so come and join us for a glass of wine one day! Cheers!

一期《Wine Times Hong Kong》雜 第 誌終於正式發行！可能很多讀者都知 道，WTHK在過去三年一直活躍於網絡，但我 們認為是時候「向後突破」，由網絡媒體化身 成印刷雜誌。有人說，傳媒紛紛從印刷走向電 子化，為甚麼我們要「回到過去」？原因很簡 單，我們認為絕大部分讀者也較喜歡拿著一本 實體雜誌來閱讀，不是嗎？

我們會為讀者帶來新奇有趣的酒品資訊，讓讀 者們可以踏上每月一趟的品酒之旅！而我們 的網站將繼續為大家提供每日的酒品資訊及活 動，讓讀者對我們城市中與酒相關的事物有更 有認識，在此我們歡迎各位瀏覽及訂閱。 在過去七年中，香港成為亞洲的葡萄酒核心地 區，而香港人享用葡萄酒愈見普遍，更成為許 多人的飲食習慣。有見及此，我們想與讀者分 享我們嚐過的每一瓶美酒佳釀，讓大家知道市 面上的酒品供應以及零售商的資訊。 我們的雜誌將刊載不同元素的文章，當中包括 分享葡萄酒知識，由Maurizio Galli執筆的《 酒博士專欄》，另外還設有讀者專欄，讓讀者 可以隨意發問有關酒品的問題。除此之外，當 然少不了酒評(通常是我們喜愛的酒品)，而有 意投身酒業的讀者可以翻到求職專頁，尋找理 想的工作。 今期的WTHK內容多元豐富，其中封面故事為 仲夏尾聲的美酒，推介了五款最適合於夏日戶 外派對飲用的葡萄酒；十大酒零售商的介紹可 以讓你輕鬆找到店舖，購買你最喜愛的酒品； 酒博士Maurizio則講解軟木塞及扭蓋作為瓶 塞的分別，可能會解開你對軟木塞的情意結； 澳門版面將帶你到澳門旅遊學院教學餐廳試試 精緻的菜式。 請放心與我們一起去這品酒之旅，但你卻不需 要花上任何氣力，只要坐下來，放鬆心情地翻 閱WTHK便可！我們亦歡迎讀者向我們提供意 見或發問，除了可以發電郵，也可以簡單的在 Facebook發短訊給我們，我們會很高興及樂 意與讀者互動。希望我們能在未來日子在城市 的每個角落，遇見同樣愛酒的讀者們，然後共 同暢飲一杯！ (Christie Chan譯)

Contact us via email at md@winetimeshk.com

Contents 目錄

Chôm Chôm

2 Drink Up, Hong Kong!

Hello Wine World 4 走進酒世界

香港飲勝！

7 Last of the Summer Wine 仲夏尾聲的美酒

So you want to be a Som- 13 melier? 你也想成為品酒師嗎？ 17 The Wine Doctor:

Cork? Sure but not all the time!

“Join us for Tasting” 19

Panel: Vietnam vs. Italy 飲食擂台：越南 對 意大利

26 Food and Wine Pairing 101

G’day mate! Get to know 28 your Australian wines 認識產自澳洲的葡萄酒

酒博士專欄：軟木塞比扭蓋好？不一定！

美酒配佳餚入門

31 Top 10 Wine Retail Shops 十大酒零售商

Macau: Why not dine in a 37 school? 澳門：學校、餐廳合而為一 41 Whine-On: Ask us whatever you like!

Recruitment 44 in the wine business

讀者專欄：想問就問！

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行業人才招聘

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Coming Soon! winetimeshk.com 3

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ovember is always my favorite month since it’s my birthday month. And now, I have one more reason to make this month even lovelier—it’s also our Wine Times HK Magazine’s birthday, the first issue!! I still can’t believe for what Ali, Christie and I have done in the past two months to “give birth” to this amazingStephy Poon ly cool wine magazine! Okay… I just PR Executive 公關 gave myself a hard pinch and it hurt…

(No, not in a dream!)

Throwing back to last November, I was only a part-time Media Relations Executive for Wine Times HK and who didn’t know how to save the “quotas” at a tasting and then got so drunk by 5pm, I needed my boss’s arm so much to try to walk straight… Then in just one year’s time, I’m now working full-time, although still getting drunk from time to time at some tastings, at least I feel like I’m growing – both physically and mentally, about wine and a lot more.

Many of my friends have asked me how I met my boss and got this fabulous job. Believe it or not, the whole “job interview” thing I had with my boss Ali was at the Holly Brown coffee shop in Central, he didn’t really ask any specific questions about wine nor asked me to show him any special certificates; what he did ask was “Do you drink?” or something like that. Haha! It was actually more like a chit-chat than an interview!

Although recently my luck is gone—I was sick for more than a week, stepped on a stick and fell on the floor, my hand, waist, knee and arm were all injured and could barely walk; I know my lucky star will come back to me soon. I’m really thankful for what Wine Times HK has given me in the past 12 months and I’m looking forward to the coming years to celebrate Wine Times HK’s birthday with all of you! 為是自己的生日月，一年之中最愛的月份，非十 因 一月莫屬。而現在加上是WTHK的創刊號誕生之 月份，令十一月更加可愛和值得慶祝。其實，到這一刻

還未敢相信我，Ali和Christie在過去的兩個月，為迎接 這本令人驚喜的葡萄酒雜誌的「出生」所準備的一切… 好，剛剛揑了自己大腿一下，很痛… (沒有在做夢！) 回想起去年的十一月，剛剛加入WTHK做兼職，第一 天和Ali出席試酒會，不懂什麼是「淺嚐」，甚麼都喝 光，下午5時已經要「借用」Ali的手臂，嘗試行直線… 一年過去，身份已經是正職，雖然都會「間唔中」在試 酒會時有點醉意，但至少學懂了何時「要停」，很多方 面都成長了。 另外，很多好友都會好奇這份「筍工」的「見工」過 程，我只可以說是「簡單到你唔信」，哈哈！相約在咖 啡店，甫坐下，Ali問我「你喝酒的，是嗎？」，之後 都是閒聊多。就這樣入了行！有時候世事就是這樣— 緣份。緣份令我認識了Ali，然後再介紹我的大學同學 Christie一起為WTHK打拼。 我希望我的幸運星會一直守護著我和WTHK的同時，也 希望讀者們會一直支持我們！

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ello WTHK readers! I would like to tell you it is definitely rousing for me when you read this as I am WTHK’s Editor who is responsible for design work of this magazine. Though designing the whole magazine is not easy, the taste of a drop of success is so sweet when all this work is published and you can hold it in your hand. Still, I am new to the wine business and this is my first full time job as an editor, I know there is a lot more to learn and improve. I hope our readers can tolerate any hiccups and faults that I make!

Doubtlessly I am not professional at wine tasting as I entered the wine business 3 months ago. But I think honesty is a treasure – not only when it comes to wine tasting, but also everything else. So basically I write with my true feelings in spite of other opinions. I think readers prefer reading something true and real to something heavily modified. Honesty is also what WTHK has been keeping all these years and it is important to let our readers know.

Can you read my mind that I am more like a fun girl than a cute sweet girl from the design? Never mind if you can’t because it’s just the first issue and there are more to come for sure. You would get to know more about my style in the upcoming issues and I hope all the readers like it (or deal with it). But I also hope you would let us know if there’s anything we can do better on the magazine so just drop us a message or email!

Not many can say that ‘I love my work’ but luckily I belong to that minority. I wish I can keep my enthusiasm and contentment to write a new chapter for both WTHK and myself. We come running and will keep running.

大家讀到我所寫的「編者的話」，那份喜悅是難 當 以形容的。當上《Wine Times Hong Kong》的 編輯，許多設計上的工作都由我一手包辦，從封面到內 頁，以至公司標誌也是由我一手設計的，「親手湊大個 仔」確實不容易，卻很有成功感！但我還是首次當上雜 誌編輯，以及剛成為酒業的一員，相信還有許多空間學 習、進步，希望讀者們可以多多包涵我的不足。 對於品酒，我一定算不上是專業，畢竟我接觸這行業只 得僅僅三個月時間。不過，我確信誠實是瑰寶，也就是 「喜歡說喜歡，討厭說討厭」。我認為讀者們都喜歡閱 到真實的感覺及文字，而非砌詞美言的虛假酒評，對讀 者誠實也是WTHK一貫的做法。 談到不夠專業，其實這也是我的風格，我比較喜歡玩味 有趣，不知道讀者們能否從我的排版設計中看得出來 呢？若看不出來也不要緊，因為這只是第一期出版的 雜誌，未來還有很多很多期數，讀者們可以慢慢察覺到 的，也希望得到大家對WTHK的喜愛及支持。但是，如 果認為雜誌有何地方可以做得更好， 我們很樂意接受意見，因此不需要猶 豫地寄一封電郵給我們呢。 我想，極少數的香港「打工仔」能夠 說他們的工作充滿樂趣，而我認為我 屬於這幸運的一群，期望自己能一直 保持樂觀和知足，努力往前走！ Christie

Chan Editor 編輯

“All my life I have sought the simplicity of a single line.”

ANTOINE WATTEAU

简洁之美，我的毕生追求

Laurent-Perrier Champagne is exclusively distributed in Greater China area by ASC Fine Wines 罗兰百悦香槟由ASC精品酒业在大中华地区独家经销

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LAST OF THE SUMMER WINE 仲夏尾聲的美酒

Going to miss summer when it finally comes to an end? Now is the last chance to bring some lovely wines and spend the day under the sun with friends.

Text & Photography by Ali Nicol 捨不得夏天快將完結，就趕緊抓住夏季 的尾巴！帶上幾枝好酒，與朋友一起到 戶外分享陽光，分享快樂。 攝影：Ali Nicol 譯文：Christie Chan

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a last stand before the dawn of winter, tanned bodies slimmed from a summer of boating and chilling on the beach ready themselves for the last few enjoyable days of sun and warmth without the humidity that has plagued the city since late spring. This is the last chance we have for a while to catch those last rays of sun, relax outdoors drinking summer wines such as Riesling, Moscato and Rosé and so, for our first issue of Wine Times Hong Kong we bring you “The Last of The Summer Wines”.

There is no secret to drinking wine; it all boils down to what you like. A good wine in the wrong company can taste bad – conversely, a bad wine drunk while having fun with friends can be enjoyable.

Drinking wine outdoors with friends, sunshine, swimming and good food makes for a great wine drinking experience and there are plenty of opportunities to get out and about in the city that has both great wine and great places to enjoy good wine. Take a bottle or two when you head

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to Shek O beach for a BBQ or to Sai Kung for a day hiking, diving or wakeboarding – a glass of wine in the sun makes for a happy pairing and is a great way to spend time with friends.

Summer is a time for white wines and as winter slowly appears on the horizon and the weather calls more for jackets and scarves than it does bikinis and shorts, we start thinking more about red wines – wines that will warm us up as we start thinking about Christmas and holidays. Of course, white wine can be drunk in winter and many red wines are great at those summer BBQ’s where meat is in abundance. One such red wine that is great for barbeques that involve a lot of steak is Penfolds Bin 389; a meaty red wine that screams for a nice medium-rare steak but can be drunk quite easily without food as well.

Penfolds is an iconic Australian winery that produces a whole range of wines, from the affordable ones we see on our supermarket shelves here

港的夏天溫度既高且潮濕，這種天氣實 香 在不討喜，不過來到秋夏交替時，氣溫 仍然溫暖，但濕度卻降低了。難得有短暫的好 天氣，已為夏天修過身，又曬得一身古胴肌膚 的你，怎能不把握冬季尚未來臨的時間，好好 享受陽光並且盡情到海灘show off 呢？今期 Wine Times Hong Kong為讀者推介屬於仲 夏尾聲的美酒，使你也能在戶外暢飲一整天， 當中更不只限於Riesling、Moscato及Rose。 品嚐美酒並無特別的技巧，所謂各花入各眼， 只視乎個人口味。有時候，一枝好酒被貯存不 當，品質會變差至難以入口，而有時候跟朋友 共享一枝不怎麼樣的酒，卻會歡樂滿瀉。戶外 的空氣、陽光、好天氣、美食、與朋友共聚， 全部都是令人開心的元素，若是再加上一、兩 枝美酒，更能把愉悅的氣氛推到更高呢。 白酒是屬於夏天的酒，但隨著視線中的比堅尼 和背心熱褲，漸漸因秋風起而被外套和領巾所 取代，也許會令你想喝點令人感到暖和的紅 酒。不過，品嚐美酒是不分時令的，冬天時可 以喝白酒，同樣夏天時也可以紅酒配上「啖啖 肉」的戶外燒烤。Penfolds Bin 389就是其中 一枝紅酒，十分適合配以肉類為主的燒烤，但 亦由於它較容易入喉，因此可在不配襯食物下 品嚐。 Penfolds是澳洲甚具代表性的酒莊，生產的酒 品種類繁多，由超級市場找得到的葡萄酒，以

至世界級的貴價酒品(Grange, Kalimna Block 42)均有出產。他們所釀製的Bin 389，華麗地 混合了Cabernet Sauvignon和Shiraz，適合 現在品嚐，但同時也可以陳飲。 至於白酒方面，Penfolds出產的Koonunga Hill Autumn Riesling也是個不錯的選擇。白 天喝著它淡淡的甜味，吃著清蒸或燒烤海鮮， 這對完美組合定會令你齒頰留香。這酒就像萬 能匙一樣，配上不同的菜式或場合也能派上用 場，不論你是否海鮮愛好者，也可以一邊曬著 日光浴，一邊享受這酒；又或者經過一天的辛 勞工作後，在沙發上舉杯「嘆世界」。加上它 的酒精濃度只有11.5%，讓你可以多喝兩杯 呢！ 以Riesling葡萄釀造的酒，其口味變化極 大，從非常乾澀到非常地甜也不足為奇。 雖然Riesling可以陳擺待飲，不過這枝 Koonunga Hill Autumn Riesling較適宜 現在品嚐，因其果味得以保持濃郁，符 合大部分人的口味。當陳擺葡萄酒時， 當中的果味會隨時間逐少流失，因此「 早飲早享受」其實也是合理的說法， 選擇年份較近的酒也不無道理。 喜愛Chardonnay的應該也會喜歡喝 Penfolds Bin 311，尤其是進行戶外 活動時。這枝Chardonnay比上文 提及的Riesling口感較重，也就是 說其酒體較豐盈，並不像Riesling 般為「食物百搭」。雖然不太可 能會在戶外吃到奶油醬汁麵條， 但與它簡直是絕配。另外，它也 適合與某些廣東菜一同享用，若 你到南丫島或長洲一遊，帶上 一、兩枝Penfolds Bin 311與知 己共享，實是樂事。

in Hong Kong to some of the most expensive wines in the world (Grange, Kalimna Block 42). They make a diverse range of both reds and whites and the Bin 389 is a sumptuous blend of Cabernet Sauvignon and Shiraz. It is a wine that can be enjoyed when young, but will also do well with some time aging in the cellar.

A great Penfolds white wine, and one that is aptly named for this time of the year is the Koonunga Hill Autumn Riesling. It has a touch of sweetness that appeals to daytime drinking and is a perfect pairing for seafood, be it simple steamed prawns, fish balls or grilled lobster. It’s a very diverse wine meaning it suits many different food styles and many different occasions. It’s a wine that one can have a glass of after a hard day’s work or drink by the bottle out in the sunshine and with only 11.5% alcohol, it can be enjoyed throughout the day without the risk of getting far too drunk!

Riesling is a grape that produces wine from very dry to very sweet and many Rieslings can be aged for a long time. With the Autumn Riesling, we suggest it is best drunk young when the fruit is still in abundance and can suit the palate of most drinkers from the novice to the experienced drinker. As the wine ages, it loses a little bit of the fruity nature so we think, for optimum enjoyment; pick up a bottle of the latest vintage to make the day all the more memorable. winetimeshk.com 9

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Chardonnay lovers will be interested in the Penfolds Bin 311 to accompany their outdoor pursuits. The Chardonnay is a little heavier – that is, a little more full bodied – than the Riesling and can work well with both seafood and meat dishes. It’s great with creamy pasta dishes (although you probably won’t find many of those on your outdoor adventures!) but also works well with a range of local Cantonese dishes so if you are heading over to Lamma Island or Cheung Chau then make sure you have a bottle or two to share with friends.

really make you feel like you are drinking a glass of summer sunshine.

So, as the sun begins to set on the summer of 2014, make sure you grab the opportunity to spend the last few weekends on the beach, on a boat or just partying with your friends in the sun! Put those summer tunes on your iPhone to good use, crank up the volume and get partying; because a party is not a real party without a few good bottles of wine - and nothing makes good wine taste even better than a glorious day in the sunshine with a group of friends. Cheers!

Coldstream Hills Yarra Valley Sauvignon Blanc同樣是適合戶外飲用的白酒，它的口感 清新，充滿著熱情果及荔枝等熟果的甜味。然 而，同樣熟透的檸檬也在其中，檸檬的酸反襯 著各種果甜，使口味達到完美的平衡。這酒與 所有海鮮種類和夏日沙律會比較配合，又或是 像烤雞的菜式也不會錯配。 位於澳洲Yarra Valley的Coldstream Hills是 於1985年成立的酒莊，其創莊莊主就是劃時 代的澳洲酒評人James Halliday，近30年來 一直恆常地釀造極具當地特色的Sauvignon Blanc、Chardonnay及Pinot Noir──也就是 悠哉悠哉的生活方式，特別適合在戶外享用該 酒莊的酒。若在一個悠閒的下午，在爐火旁一 邊燒烤，一邊喝著這酒，實在好不寫意。

Another great wine for the outdoor days of summer is the Coldstream Hills Yarra Valley Sauvignon Blanc. It’s fresh and zesty with plenty of ripe fruit notes such as passion fruit and lychee. This fruitiness is countered with good acidity that reminds the drinker of ripe lemons so the wine is in perfect balance and is a great wine for all seafood dishes, summer salads and even with dishes such as roast chicken.

夏日紅酒之選非Pinot Noir莫屬，因為享用前 可先把它稍為冷藏，使你在大熱天冒汗的同 時，也可嚐到一點涼快。雖說特別適合喝它的 時間是季節交替之時，但在全年其他時間，其 實你也不會抗拒那微涼的酒溫。它也是燒烤 大餐的最佳之選，因為絕對不會影響食慾， 令你能多吃多喝。Coldstream Hills所釀造的 Pinot Noir也算是好酒，如果想要到沙灘放鬆 一整天，恐怕只帶一枝並不足夠呢！它的味道 帶有一系列的紅果甜味，但當中最突出的果味 便是櫻桃和紅莓，仿如喝下一口和煦的陽光。

Coldstream Hills is a winery in Australia’s Yarra Valley that was founded by the epochal Australian wine writer James Halliday. Founded in 1985, the winery has been producing stellar Sauvignon Blanc, Chardonnay and Pinot Noir for almost 30 years and the wines they produce suit the way of life in the Yarra Valley – laid back, perfect wines for drinking outdoors and more than well suited to an afternoon around a barbeque.

在告別2014年的夏天之前，把握機會於周末 到海灘暢泳，又或是與朋友舉行「船河派對」 狂歡，享受最後一抹的夏日陽光！除了扭大音 樂聲浪外，一個好的派對不可缺少幾枝好酒去 助興，若是再加上陽光與一群好友，那你還能 投訴甚麼呢？乾杯！

A great way to enjoy red wine during the hot summer months is to drink Pinot Noir – in fact it is a great wine during those transitional times in between seasons. It can be drunk slightly chilled so it is perfect almost all year round but drunk during the warmer summer months it’s refreshing and is perfect with almost all barbeque food as it does not get in the way of your eating enjoyment! Coldstream Hills also make a rather tasty Pinot Noir from the Yarra Valley which, when drunk on the beach can be dangerous as one bottle is certainly not enough! There are loads of red fruit characters but what we like the best are the flavours of cherry and raspberry that

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So you want to be a sommelier?

你也想成為品酒師嗎？

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eing a sommelier in Hong Kong has, in recent times, become one of the most important and popular jobs to have within the wine business. A good sommelier is passionate about wine and enjoys talking to people about the wines they like and also takes time to make sure the wines we are drinking enhance our overall eating experience.

Text & Photography by Ali Nicol 攝影：Ali Nicol 譯文：Stephy Poon

A sommelier is, essentially a wine waiter who specialises in pairing food and wine to create an unforgettable dining experience for the diner. His or her job is to make sure the wines suggested suit your taste and match the food that you and you party are eating for dinner. Whilst it is not an exact science, sommeliers are the best trained people to do such a job and it’s one that many take very seriously. As a chosen career path, there are many opportunities for those that have the dedication and time to learn about their profession and, with the number of high-end hotels and restaurants in the city, there are plenty of jobs out there for the right person.

But how do you become a sommelier? We talk to two sommeliers; Yvonne Cheung Chef sommelier of the Upper House Hotel’s Cafe Gray and Nigel Chan, the new head sommelier of the Grand Lisboa Hotel in Macau about how you can become a sommelier, how they got into the business and what the job is like day to day. 年來，品酒師這個職業在香港的葡萄酒 近 業界愈來愈備受重視，更可說是較快冒起 和較受歡迎的職業之一。一名好的品酒師，除了對

葡萄酒有熱誠，喜歡與不同客人談「酒經」，更要確 保每位顧客所飲用的酒和享用的食物，互相配合並擦出 火花，令整頓用餐過程變得完滿。 簡單來說，品酒師也可以解讀為「葡萄酒侍者」——對 葡萄酒和食物的搭配有著充分的認識，可以為每位顧客提 供一個難忘的用餐經驗。他們的日常工作是按顧客喜好和 所點選的食物，而建議適合的葡萄酒選擇。雖然這並不是 甚麼精密科學，但理論上品酒師是經過嚴謹訓練的專業人 士，他們的工作絕對認真。只要你有決心和願意付出時間 好好地學習品酒師所需要的專業知識，在有着不少五星級 酒店和高級餐廳的香港，實在不愁得不到發展機會。 但如何才能成為一名品酒師？今期我們專訪了兩名品 酒師，分別是奕居Café Gray Deluxe的品酒師Yvonne Cheung，和澳門新葡京酒店的首席品酒師Nigel Chan， 向讀者分享他們作為品酒師的經歷和其工作性質，還為對 有興趣入行的你給予一點建議。

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NIGEL CHAN YVONNE CHEUNG

When did you realise that being a sommelier was something that you wanted to do? 你是何時發現自己想成為一名品酒師？ NC: Probably when I was a student in Paris and I had the chance to have dinner in a fine dining restaurant. I saw the sommeliers doing their work but I did not know what they were at that point but I liked the whole feeling of what they were doing. There was so much elegance and beauty in the way they went about their job, to me it seemed like a sexy and glamorous job!

NC：大概是我還在巴黎讀書的時候，我有機會到當地 的高級餐廳用膳的時候。那時的我看到品酒師們正在忙 著工作，但當時的我，其實並不清楚他們的工作是包括 什麼，只知道我很喜歡他們那種優雅華麗感覺外，還帶 著點點性感和令我嚮往的工作！

YC: I kind of fell into it while working in restaurants but I never had this goal to be a sommelier. In essence my goal was to be the best at anything I did. After finishing culinary school, I did a range of wine things which included working in hotels and restaurants in wine country, California. But I like academia and I like studying, so for me to become a sommelier it was great as you can talk to people, be cool and offer something different to them.

YC：我是一邊在餐廳工作，一邊發現自己對葡萄酒有興 趣，但那時就從未有以成為一名品酒師作為目標，只有 想把一切做到最好。直到我完成了烹飪學校的課程，我 才在加州不同的餐廳和酒店內，試著做一些和葡萄酒有 關的工作。但說到底，我還是喜愛學習和比較學術性的 東西，所以成為一名品酒師對我來說，是一件很美好， 也很酷的事，因為你可以和不同的人溝通，向他們提供 一些另類的建議。

NC: Of course, if you want to be a sommelier you have to have a love of wine first. You must love wine 120% and you must have the passion to better yourself within your job too.

NC：當然。這也是想成為品酒師的先決條件，就是愛 酒。你除了要對葡萄酒有著萬二分的愛意，也要對你的 品酒師工作充滿著熱誠，令自己變得更好。

YC: Well you certainly have to be curious about it for sure. Not like “oh that could be cool”, but curious like “I want to go and learn more about that”. There’s so much self study needed to become a good sommelier that you have to have the love and the drive to go and do it.

YC：你一定要對葡萄酒有好奇心。不可能只是「噢，應 該幾有型」，而是一種好奇心令你「想去發掘和學習更 多」有關葡萄酒的知識。要成為一名優秀的品酒師，當 中包含著很多自學的元素，你要愛它，也要有著一份衝 勁去把它做好。

Did you love wine before you wanted to become a sommelier?

What is it about wine that makes you love it so much?

成為品酒師前，就已經愛上葡萄酒嗎？

葡萄酒如何讓你著迷？

NC: Wine is more than just what it is in the bottle, you have to taste it and connect with it. You have to feel the sensations of taste. It’s much more than just a product.

Wine is a huge subject you can spend your whole life learning about.

NC：葡萄酒並不只是酒瓶內的酒，你要去品嚐它，和 它接觸，更要去感受它的情感變化。你要明白，葡萄酒 不單是一件貨品，它還是一門精深的學問，可以窮你一 生的精力去探究和學習。

YC: It makes me feel good! You get a buzz when something is delicious and amazing and the same feeling when something is not so. Sometimes a wine is more interesting than it is tasty.

YC：很簡單，它令我開心！就好像當你吃到一些美食的 時候，你會感到一陣興奮。而有些時候，葡萄酒比只是 「好味」的感覺來得更有樂趣。

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How did you first get into the wine business?

NC: I knew I wanted to be a sommelier while I was studying but at the time I did not have the skills. After graduation I went to work for a wine sales company in Hong Kong and I got the chance to work with a very knowledgeable colleague. He left to go to the hotel business and asked me if I’d like to follow him and become the sommelier there. I jumped into the job with great wine experience but little service experience and from there I really grew within the industry. There was a lot of pressure to start with, but it got gradually easier and the more you push yourself to be better.

YC: Working with wine in California inspired me to want to learn more about wine and as I loved studying it was something that I drifted towards. I started working within the restaurant business and learned about wine that way. Moving to Hong Kong to work in the Upper House as the Chef Sommelier was a fantastic move for me and working as a sommelier in Hong Kong was a challenge I was excited about undertaking.

Is it a demanding job day to day?

你如何加入酒業？

NC：我讀書的時候就已經知道自己想成為一同品酒 師，但可惜當時我沒有足夠的知識和經驗。畢業之後， 我加入了一個香港的葡萄酒公司工作，和一位對葡萄酒 很有認識的同事合作。他離開的時間，問我有沒有興趣 跟他一起離開，轉做品酒師。就這樣，我就在沒有什麼 服務經驗的情況下，和這個行業一起成長。開始的時 候，真的很大壓力，但慢慢你就會習慣，壓力也會令你 進步。

YC：在加州從事和葡萄酒相關工作的時候，啟發了我， 令我有興趣去學習更多有關的知識。我是先在餐廳工作 的時候學習有關葡萄酒的課題，之後我來到香港工作， 成為了奕居的品酒師，這可說是一個令我興奮莫明的一 項挑戰。

品酒師是否一份要求很高的工作？

NC: For sure! It’s very physical and you need a lot of expertise to do the job. You also need to know how to deal with pressure. But I have no regrets about working in the wine industry for sure. It has given me the opportunity to travel, it has made me many friends, given me a good life and also the opportunity to work outside of Hong Kong. It’s a 26 hour a day job! You have to live and breathe wine; you have to think about it all the time, even when you sleep!

NC：當然是！包括是身體上，或是理論性的知識，都 需要。於此同時，你也要懂得怎樣去處理壓力。但我可 以肯定的告訴你，我沒有後悔加入這個行業。因為它給 予了我四周公幹的機會，令我結識到很多朋友，充實了 我的人生。這個職業是日做26個小時！基本上，你呼吸 每一口的空氣都是充滿著葡萄酒的氣息，你每一分每一 秒都會想著它，即使是睡覺都會呢！

YC: It’s demanding for sure; but the key word is pleasure and that’s what you get out of the job day to day. But there are some non-glamorous things about the job too!

For the newly initiated there’s lots of grunt work that needs to be done. But the only way to learn is to start from step one. You have to stay on top of things and there is a ton of knowledge you need to remember. It’s a big world with a lot of wine so if you’re going to call yourself a sommelier, you have to make the effort to know as much about the business as you can.

YC：無可否認，品酒師的工作要求是很高的。但最重要 的是你享受這份工作帶給你的快樂。而當然，多華麗的 工作背後都有些「辛酸史」！一開始你就要知道，品酒 師也要負責很多「好睇不好做的功夫」，這也是「未學 行，不可以學走」的道理，要學好一樣事情，根基一定 要打好，先把基本功學好。要記住，如果你想成為一名 品酒師，就必定要下一番苦功－「不經一番寒徹骨，焉 得梅花撲鼻香？」。

What is your best part of being a sommelier?

當上品酒師，甚麼最能令你有滿足感？

YC: It’s so easy to be inspired by your team or by winemakers or by what you read. There’s inspiration everywhere and it never gets old.

YC: 和不同的工作團隊或釀酒師合作，又或是看到些書 本，都很容易被啟發，只要你張開眼睛和耳朵，你就會 發覺靈感創意其實無處不在。

NC: Being able to train and inspire others while on the job gives me great satisfaction and of course making customers happy brings great satisfaction too.

NC: 可以去訓練和啟發其他人外，這份工作也帶給我很 大的滿足感，當然也包括看到客人的滿意的笑容。

What advice would you give to young aspiring sommeliers in Hong Kong and Macau? 對於香港和澳門的年輕品酒師，你會給予甚麼建議？ YC: To be a sommelier you have to love it; wine that is.

You have to be really curious, you have to want to please people and you have to want to grow and help your community. You have to really want it and drive towards it and I think that goes for anything you put your mind to. The great thing is you can be from any given academic background and still have a connection with wine.

But really, you must find a mentor and abolish the idea that you can get anywhere without hard work.

NC: Guest entertainment is also of paramount importance. The job is to provide an excellent experience to the diners and to be a sommelier you have to do this through wine. You need to be patient though; don’t complain and put in the hard work. It will be worthwhile in the end.

YC：首先，品酒師一定要愛葡萄酒。你要充滿好奇心， 想要令客人開心，也要樂意去幫助和回饋這個行業。如 果你沒有一顆熱忱的心，什麼都是假的。其實做品酒 師，你讀書時的主科是什麼都沒有所謂，只要你愛葡萄 酒，和它有「聯繫」就行了。成功非一時三刻的事，找 一個好的導師，加上自己願意下一番苦功，才是王道。 NC：懂得娛樂和招待好客人，也是品酒師另一個很重 要的課題。我們的工作是要為客人們提供一個卓越的用 膳經驗，而身成一名品酒師，你可以運用的「工具」就 只有葡萄酒。還有就是要有耐性，不怕辛苦，少說話多 做事，到最後，一切辛勞都會是值得的。

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THE WINE DOCTOR: Cork? Sure but not all the time! 酒博士專欄：軟木塞比扭蓋好？不一定！

by Maurizio Galli

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A passionate wine aficionado and educator who believes in a non-pretentious approach to wine. Having a soft spot for obscure and exotic wine regions, he quickly gained a reputation of wine nerd under Red Mill’s umbrella.

efore you start saying “not again”, let me reassure you that it’s not my intention to debate one more time which one is better between cork and synthetic closures such as screw caps. We are all too familiar with the romanticism of popping a bottle of wine but alongside this come the risk of the occasional tainted cork that can completely ruin your first date with a beautiful woman or a handsome man.

I’m also sure that most of you agree that closures such as screw caps are the life savers of many barbecues and beach parties as not everybody goes around with a wine opener or as Swiss Army Knife in their pocket!

What I want to challenge is the annoying and widespread idea in Hong Kong and Asia that cork is the best closure for wine – but is it?

Let’s start by reminding everybody that the reason cork became a bottle closure is because in 15th century Europe (roughly when cork started being used as closure) there was no better alternative. Cork is a flexible material that expands in the bottle neck creating an hermetic seal. Needless to say that it was considered advanced technology back then and there’s nothing wrong with that.

Cork was natural, available in large quantities and at that time relatively cheap and the number of bottles produced were relatively low.

It was indeed the best closure for wine at that time. However people were drinking mostly “open wine” that was poured out straight from barrels at home or at the taverns.

Today we are no longer in that reality. Production and bottling of wine has exploded making it very difficult if not impossible for cork producers to sustain the demand. The result? Higher prices and lower cork quality led to more and more defects such as tainted corks and non-hermetic corks creating over oxidation problems which has subsequently led to the hunt for alternative, better value options.

Interestingly enough cork is still perceived as bonded in a symbiotic way with the bottle of wine.

It is a bond that is difficult to break particularly in the old world

where the widespread argument is: “I only buy wine with a cork because it helps the right evolution and conservation of wine in the bottle.” Well this is really compelling, but let’s take a step back. The argument is based on the fact that cork is an hermetic closure and its organic and porous nature allows a limited exchange of oxygen inside and outside the bottle through the bottle neck; thus in time it can help a possible evolution and ageing of wine in the bottle.

Although this can be an important and wanted feature for certain red wine with a structure such as Brunello di Montalcino and Barolo for example, it is not necessary for all commercial wines. Overall this exchange of oxygen has pretty much no influence on most wines reaching our tables. The majority of red wines available in the market are produced with the idea in mind that they will be consumed within hours, days or a couple of years (maximum) from the time of purchase, thus the evolution factor is not as important and almost ineffective. For white wines corks are even more overrated as almost all white wines are consumed immediately in order to keep their freshness and fragrance, which is only possible by eliminating as much as possible any contact with oxygen during the production process and ultimately bottling.

From the consumer point of view, it’s more of an emotional attachment than a technical reason for their insistence on cork closures.

Compared to countries such as Australia, where alternative closures are widespread and accepted by wine lovers, in Hong Kong and Asia way too often (and for the wrong reasons) the cork is seen as indicator of good quality wine whereas a screw cap or crown cap is associated with poor quality, cheap wine - it doesn’t matter whether or not it’s a bad quality cork or that the wine inside is even worse. Ultimately, for most people being in a context such as enjoying wine in a romantic setting, popping a cork certainly provides a better experience compared to the clumsy twist of a screw cap. Let’s just hope that the wine is good! Cheers.

你看到這篇文章的標題，你大概會心 當 想：「又是這個老生常談的問題？」， 其實我並非刻意想對此辯論，但以開瓶器慢條 斯理地扭開軟木塞，比起迅即扭開瓶蓋浪漫得 多；不過，一個發霉的軟木塞不但會令你倒胃 口，更會完全破壞一個浪漫的約會！另外，當 你到沙灘暢泳或到郊外燒烤時，扭蓋便為你免 卻了許多麻煩—相信你不會隨身擕帶開瓶器 或萬用刀吧。 在此，我只想挑戰香港人的固有觀念，認為軟 木塞是最好的葡萄酒瓶塞，究竟是否屬實？ 首先，你要知道的是，軟木塞由15世紀歐洲 開始用作葡萄酒瓶塞，原因只在於當時沒有更 好的其他材質選擇。軟木塞具柔韌性和彈性， 可以密封酒瓶，使酒可被貯存於不透氣的狀態 下，亦被視為當時的先進技術。軟木塞取材天 然，相對成本低而有大量供應，加上幾個世紀 前的葡萄酒產量亦相對較低，軟木塞的確是當 時最好的葡萄酒瓶塞。以前的人大多飲用「開 放式的酒」，意指他們會在家裏或小酒館中， 從酒桶直接倒出酒來飲用。來到今天，葡萄酒 產量飆升百倍，瓶塞的需求也自然隨之飆升， 但軟木塞製造商卻幾乎無法供足如此龐大的需 求。結果呢？軟木塞成本上升而質量卻下降， 佈滿小孔和無法防止透氣的軟木塞令葡萄酒容 易過度氧化，驅使酒莊另覓瓶塞材質，至少是 成本較低的選擇。 有趣的是，軟木塞與葡萄酒仍是密不可分，就 像標誌一樣，看到酒瓶自然就會想到軟木塞。 這固有的關聯的確難以被扭轉，許多人會說： 「我只會買以軟木塞為瓶塞的葡萄酒，因為這 才可以保存酒瓶中葡萄酒的質量。」這說法尚 算令人信服，但其前提必要是軟木塞能夠密封 酒瓶，其天然及多孔的特質，可有限度地讓瓶 內瓶外的氧氣互換，使瓶中的葡萄酒能夠隨時 間而變陳及演變。雖然對部分紅酒來說，上述 的特點尤其重要，例如Brunello di Montalcino及Barolo，但對所有葡萄酒商品而言，這 並非必要。我們日常飲用的葡萄酒，軟木塞氧 氣互換的功能可謂毫不重要，因為市面上大 部分紅酒，均被設定在數小時、數天或是最多 數年時間內被飲用。至於白酒，軟木塞的功用 更被過分高估，因為絕大部分白酒需被立即飲 用，盡量避免氧化作用，才能保持其清新及香 氣。 從消費者角度而言，喜歡購買以軟木塞作瓶塞 的葡萄酒，理由出於感情因素大於技術因素。 在澳洲及某些葡萄酒產國，軟木塞以外的瓶塞 廣為酒莊使用，同時亦受飲用者廣為接受，相 較之下，香港及亞洲地區的飲用者卻經常誤以 為軟木塞是佳釀的指標，而扭蓋則代表着劣質 價賤的葡萄酒(更有人不理會軟木塞及葡萄酒 本身是否品質差劣，只因為看到了軟木塞，便 認為它是好酒)。歸根究底，許多人還是比較 喜歡扭開軟木塞的浪漫，多於扭動數秒便能扭 開的扭蓋；所以，希望它是瓶美酒吧！ (Christie Chan譯)

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“Join us for Tasting”

Panel: Vietnam vs. Italy 飲食擂台：越南 對 意大利

Let’s rock wine tasting in a way other than with the “professionals”.

Here we present you our “keep it real” tasting panel, where we invite our readers to join us to taste wines and give real feedback.

Each month, we will take wines from a particular country and take you out for dinner with your friends and all you have to do is tell us and our readers what you think of the wines and simply enjoy a delightful dinner!

This month we have picked popularity-rising Italian wines which are brought by increasing number of high-end Italian restaurants in Hong Kong, and took a group of our readers out to Hong Kong’s top Vietnamese restaurant Chôm Chôm. Ready to read our readers’ thoughts about the wines? Just flip the page.

Photography & Text by Christie Chan & Stephy Poon 有別於一貫刻板的專業酒評，WTHK每期的飲食擂台將邀請讀者與我們一同嚐盡 美酒佳餚，讓他們寫下最真實的感受及酒評，並親身告訴所有讀者。我們每月會 挑選一個國家的葡萄酒，宴請讀者和朋友們邊享用晚餐邊品嚐美酒，並即席寫下 和分享對酒品的想法。 本月之選為愈來愈受人歡迎的意大利葡萄酒，原因在於許多高檔的意大利餐廳一 間接一間地在香港開張，令其普遍程度直逼法國葡萄酒。我們請來了幾位讀者， 到位於中環的越南菜餐廳Chôm Chôm一同吃喝，來讓我們看看他們新鮮的意見！ 圖文：Christie Chan、Stephy Poon

From the left 左起：

1. Gianni Gagliardi Fallegro Vini Bianco 2012

Cellarmaster Wines. Contact Lizzie Fraser: lfraser@cellarmasterwines.com / T: +852 31912000

2. Tre Monti Doppio Pignoletto Frizzante 2012

BNS Asia Limited. Contact Martin Brady: martin@bns.com.hk / T: +852 51719489

3. Marotti Campo Albiano Verdicchio 2010

5. Masut da Rive Pinot Nero 2010

Heritage Wines HK. Contact Roberto Cioaca: roberto@heritagewines.com.hk / T: +852 60855160

6. San Silvestro Barbaresco Magno 2010

Italy Small Vineyards. Contact Marco Bianchi: marco@italysmallvineyards.com / T: +852 23238190

Edrington Hong Kong. Contact Jonathan Mather: jonathan.mather@edrington.hk / T: +852 28918066

Jebsen Fine Wines. Contact Florence Luk: florenceluk@jebsen.com / T: +852 29266233

BNS Asia Limited. Contact Martin Brady: martin@bns.com.hk / T: +852 51719489

4. Gulfi Carjcanti Sicilia IGT Blanco 2010

7. Terre Astesane Brachetto Piemonte 2013

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Color: Clear, pearl, light Aroma/Smell: Smoky Taste: Smoky, slightly bitter Why do you like it? I really like the smokiness and bitterness flavors of this wine.

I don’t mind to enjoy it by itself but I think it also goes well with food, especially spicy food.

Best food pairing: Spicy food Best occasion to drink: Dinner

Color: Dark red, brown Aroma/Smell: Cherry, floral, leather Taste: Medium bodied, dry and rich Why do you like it? I quite like it although it’s a dry wine. It tasted better when I had it with some food like the Shaking Beef and Grilled Beef Sirloin from tonight.

Best occasion to drink: Dinner Other comments: I wonder if it would be even better after a longer period of breathing.

Gianni Gagliardi Fallegro Vini Bianco 2012

Charles Cheung Nutritionist 營養師

顏色：清澈；淡珍珠色 香氣/氣味：煙燻 味道：煙燻味道，稍帶點苦 為何喜歡？我實在很喜歡這酒煙 燻及微微苦澀的味道，既可以在 不配搭食物下飲用，也可以配上 食物，特別是香辣口味的食物。 最佳食物配搭：辛辣食物 最佳享用場合：晚餐

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Tre Monti Doppio Pignoletto Frizzante 2012 Color: Golden Aroma/Smell: Very light. It does not have the “strong smell” of alcohol (guess lower alcohol level) Taste: Very light and elegant taste with a fruity after taste Why do you like it? It is very easy to drink and I think it can go well with any occasions or food, especially when you don’t want to think too much or to have a too heavy white wine. This might not be very complex, yet this light and refreshing wine can easily suit everyone’s taste.

Best food pairing: Oysters, appetizer, anything light in flavor, afternoon tea, cakes, anything really!

Best occasion to drink: On the beach or to start off a dinner or even for a girls’ afternoon tea, umm, actually can be anytime! 顏色：金色 香氣/氣味：非常淡，沒有濃烈的酒氣( 可能是因為酒精濃度較低) 味道：味淡雅致，餘韻帶有果味 為何喜歡？這酒容易入喉，適合配搭任 何食物或在任何場合飲用，尤其若你不 想喝太多，或不想喝酒體重的白酒時。 可能這酒口感比較簡單，但它的輕巧清 新感可輕易地符合所有人的口味。 最佳食物配搭：生蠔、頭盤，所有淡味 輕食。下午茶、蛋糕，任何食物也可！ 最佳享用場合：沙灘上；晚飯前；屬於 女孩們的下午茶，嗯…其實任合時候也 適合呢！

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Masut da Rive Pinot Nero 2010

顏色：深紅色；啡色 香氣/氣味：櫻桃；花香；皮革氣 味 味道：酒體不重不輕，口感乾澀 而豐富 為何喜歡？雖然這酒的口感乾 澀，但我頗喜歡它。比起單獨喝 這酒，它在食物搭配下更好喝， 例如配上今晚吃的牛脊肉和燒牛 腩。 最佳享用場合：晚餐 其他意見：我好奇想知道，如果 這酒「抖氣」時間更長，它的味 道會否變得更好。

Terre Astesane Brachetto Piemonte 2013 Color: Bright clear red Aroma/Smell: Very fragrant, fruity and sweet Taste: Sweet, fruity, nice as a “grape soda” Why do you like it? I smiled right after a sip of it… I wonder which girl doesn’t like it! This sweet “grape soda” can definitely be every girl’s favorite drink! And it’s rather low in alcohol too! So I don’t have to worry too much from getting drunk too fast or easily. Haha!

Best food pairing: Nothing. Just enjoy it by itself Best occasion to drink: Definitely after dinner, like a dessert wine 顏色：清澈亮麗的紅色 香氣/氣味：香氣撲鼻，充滿果香及甜味 味道：香甜果味，就像葡萄梳打般 為何喜歡？我呷了一口就知道我喜歡這 酒了，因為我的嘴角不自覺便向上揚 了…根本沒有女生會不喜歡這酒！它一 定是每個女孩最喜愛的「葡萄梳打」！ 而且它的酒精濃度也較低，所以多喝點 也不怕太易喝醉，哈哈！ 最佳食物配搭：沒有。不需配搭食物去 喝這酒 最佳享用場合：當然是在晚餐後，就像 一枝甜酒一樣

Shirley Lau Nutritionist 營養師

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♕TOP 2

Color: Light transparent yellow Aroma/Smell: Apple and peach Taste: A crisp and very refreshing white wine with the intense apple, peach and almond flavors Why do you like it? It is a very summer-like white wine. It has the sweetness and crispiness that all come in with a good length. I guess most girls would like its easy-drinking style.

Best food pairing: Egg benedict or green salad with poached eggs Best occasion to drink: Lazy weekend brunch time or as a welcome party drink

Color: Dark-purple red Aroma/Smell: Hints of dark chocolate and pepper Taste: Full-bodied with medium-firm tannins yet still very smooth and rounded.

It has a long finish with the notes of coffee, dark chocolate and spices Why do you like it?

Although it’s a full-bodied wine, it’s very rounded and polished. It’s a red that could be finished easily over dinner with a group of friends.

Best food pairing: Roasted bone marrow, mac & cheese and grilled meats Best occasion to drink: A meaty dinner gathering with a group of friends

顏色：淺黃色，近乎透明 香氣/氣味：蘋果和香桃 味道：口感清新爽脆，具濃郁的 蘋果、香桃和杏仁味道 為何喜歡？這白酒是屬於夏天 的，其爽甜口感及味道佳，我猜 大部分女生也喜歡它「易入口」 的特性 最佳食物配搭：美式班尼迪蛋、 田園沙律配水煮嫩蛋 最佳享用場合：在懶洋洋的周末 吃早午餐；派對上的迎賓飲品

顏色：深紫紅色 香氣/氣味：黑朱古力和胡椒 味道：厚身，中強度的丹寧，整 體很醇厚和完整。結尾帶咖啡、 黑朱古力和胡椒的味道 為何喜歡？雖然它酒體較重，但 整體平衡得宜，是一枝於朋友飯 局上輕易喝清光的紅酒 最佳食物配搭：慢煮牛骨 髓、焗芝士通心粉、烤肉 最佳享用場合：與 朋友共享「啖 啖肉」的 晚餐

Tre Monti Doppio Pignoletto Frizzante 2012

San Silvestro Barbaresco Magno 2010

STephy POON

WTHK’s PR Executive

WTHK公關

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Color: Maroon-like, rather pale Aroma/Smell: Floral and sweet Taste: Mild, soft and floral Why do you like it? It went down my throat very smoothly and made me feel cozy and comfortable.

Best food pairing: Anything Best occasion to drink: Any! Other comments: A decent straight forward wine

Color: Pale and calm Aroma/Smell: Strong and flowery Taste: Bitter-ish (dry), stronger and rich Why do you like it? I like the stronger side and its dryness. It is more masculine in style which is like a men’s red, a better preference for tonight’s red wines.

Best food pairing: Szechuan hotpot or anything with a sour or spicy strong flavored food Best occasion to drink: Large group gathering or actually can enjoy by itself

San Silvestro Barbaresco Magno 2010

顏色：褐紅，相對較淺色 香氣/氣味：花香甜味 味道：口感軟滑，溫和的花香味 為何喜歡？這酒很自然順滑地便直下喉 嚨，感覺舒適。 最佳食物配搭：任何食物 最佳享用場合：任何時候！ 其他意見：一枝十分直接爽朗的紅酒

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Marotti Campi Albiano Verdicchio 2010

顏色：相當淺色；冷色 香氣/氣味：剛烈，帶有花香 味道：苦而乾澀；具力度，口感豐富 為何喜歡？我喜歡這酒較陽剛和乾澀 的個性，感覺很男性化，會是男性愛 喝的紅酒，亦比今晚嚐到的白酒為 佳。 最佳食物配搭：四川麻辣火鍋，或者 任何酸辣濃味食物 最佳享用場合：一群朋友聚餐，但其 實也可以在不配搭食物下單獨喝這枝 酒

Roger Lou

Wealth Management Advisor 財富管理顧問

Christie chan WTHK編輯

Color: Very light yellow Aroma/Smell: Barely smell anything but some apple Taste: Good balance of acidity and sweetness with a short length Why do you like it? It offers a fantastic mouth feel because of abundant sparkling bubbles, and at the same time it is very easy to drink for everyone.

Best food pairing: Spicy chips Best occasion to drink: Happy hour with snacks

Color: Sweet yellow Aroma/Smell: Flowery and honey Taste: Strong and acidic with medium length. A slight bitterness wanders inside the mouth Why do you like it? Sometimes stronger wines are just perfect for heavy taste food and this is the wine I can imagine of drinking when having those food.

Best food pairing: Canned sliced pineapple in syrup/ Spicy hotpot Best occasion to drink: A big dinner with a group of friends who can actually drink a lot more than you think!

顏色：很淺的黃色 香氣/氣味：淡淡的蘋果味 味道：酸度和甜度平衡很對調 好，但餘韻較短 為何喜歡？它的氣泡令整個口腔 感到興奮，而且它很容易入喉， 亦容易對上每人的喜好。 最佳食物配搭：辣薯片 最佳享用場合：下班後的歡樂時 光，備有佐酒小吃更好

♛TOP 1

Terre Astesane Brachetto Piemonte 2013

顏色：紅色，有氣泡 香氣/氣味：花香果味，甜甜的像香 水 味道：果香味，順滑甜甜的 為何喜歡？它充滿著果香，甜甜的 很適合女生飲用，是一枝「無憂」 甜甜的有氣紅酒。 最佳食物配搭：任何食物 最佳享用場合：女生聚會，或是歡 樂時光

♕TOP 2

Tre Monti Doppio Pignoletto Frizzante 2012

WTHK’s Editor

Color: Slightly red with some bubbles Aroma/Smell: Floral, fruity and perfume-like Taste: Smooth, fruity and sweet Why do you like it? It’s fruity and very easy for girls to drink. After all it is a ‘no-worry” sweet sparkling red wine.

Best food pairing: Any food Best occasion to drink: A girls’ night out or happy hour

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Gianni Gagliardi Fallegro Vini Bianco 2012

Marotti Campi Albiano Verdicchio 2010

顏色：甜美黃色 香氣/氣味：花香蜜糖味 味道：味道較剛烈，酸度適中， 具中長度收結，回甘餘韻停留在 口腔之中 為何喜歡？有時候較強烈的酒和 濃味食物十分配合，兩者相得益 彰，而這枝酒就正好就是濃味食 物的「最佳拍檔」。 最佳食物配搭：罐頭糖水菠蘿/麻 辣火鍋 最佳享用場合：與一群酒量超群 的朋友大吃大喝

Color: Slightly yellow Aroma/Smell: Very light floral aromas Taste: Very light with a little bit of lemon taste Why do you like it? I prefer lighter taste for white wine and it went down my throat easily.

Best food pairing: Spicy food.

May be the Smoked Eggplant with Crab and the Ginger Chicken we had tonight Best occasion to drink: After work happy hour 顏色：淺黃色 香氣/氣味：淡淡的花香味 味道：口感輕身，帶點清新的檸檬 味 為何喜歡？個人來說，我比較喜歡 口味較淡的白酒，加上這酒容易入 喉。 最佳食物配搭：辛辣食物。今晚所 吃的辣蟹肉茄子沙律和薑汁雞都很 配。 最佳享用場合：下班後的歡樂時光

Judy Bau

Kindergarten Teacher 幼稚園教師 winetimeshk.com 23

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Food and Wine Pairing 101 美酒配佳餚入門

Text by Ali Nicol

文：Ali Nicol 譯：Christie Chan

F

ood and wine are like Brad Pitt and Angelina Jolie; they belong together.

Wine has, over the course of history always been consumed around the dinner table and the habits of diners have not changed much in the last 300+ years – wine is, and always should be, a staple on any dinner table. As the saying goes; behind every great man is a great woman so too the adage can be said that ‘behind every great meal is a great bottle of wine’. For some, wine is the backbone of the dinner, determining what food they choose to eat based on their choice of wine.

Food and wine pairing may seem like a daunting prospect but actually here’s a little secret; is not an exact science so really, you can eat what you like and drink what you like. But there are a few basic guidelines that one should consider when matching a wine with your food and we’re trying to make it easy for you to remember so that next time you take your loved one out for a romantic dinner, you won’t be afraid to order a bottle of wine or worry about getting the pairing exactly right.

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For decades or even centuries, diners have always maintained the philosophy that white meat goes with white wine and red meats go with red wine and, to be honest that mantra is still true. Pairing dishes such as chicken, pork and fish with a white wine is certainly the more sensible approach and thus, dishes such as steak, duck and lamb are on the whole best paired with red wines. But, as aforementioned, it’s not an exact science – these are just guidelines – and this frees diners up to pretty much drink whatever they like with whatever food they like.

But it’s not always that simple – so expect to get it ‘wrong’ now and again!

There are some exceptions to the rule; salmon and tuna can work with red wines; but they must be lighter red wines such as Pinot Noir. Beef can be paired with a big, full bodied white wine such as Chablis from Burgundy. Veal (young beef) is tender and fairly light so will also work with medium bodied white wines.

One must also remember there are foods that really struggle with any wine – they are not impossible to match

果說畢彼特與安祖蓮娜祖莉是天造地設 如 的一對，相信沒有人會有異議，美酒與 佳餚亦如是。葡萄酒在過往歷史中，一直都是

被配以進餐時享用的，而人類的飲食習慣近 300年來也未有太大的改變，葡萄酒就成為了 餐桌上不可或缺的飲料。有人說，每個成功男 人背後也有一個女人；我會說，每頓美味可口 的飯背後也有一枝酒。在某程度上，我們會因 應喜歡喝的酒來選擇吃何種菜式或食物，無可 否認兩者相輔相成的關係。 美食與酒的搭配看似一門高深的學問，其實不 然；你可吃喜歡吃的，也可喝喜歡喝的，這是 理所當然的事。不過，你也可以參考幾條簡 單的指引，使你和你的摰愛共享浪漫晚餐時， 不怕去點上一枝葡萄酒，又可避免酒與美食錯 配。 「紅酒配紅肉，白酒配白肉」，這是數十年來 以至百多年來的不二法則，這句話到今天仍然 真確。白肉有如雞肉、豬肉、魚肉，較適宜配 上白酒；相反，紅肉有如牛扒、鴨肉、羊肉， 則較適宜配上紅酒。不過，不得不重提一點， 搭配美食與酒並非精準科學，所以愛吃便吃， 愛喝便喝！當然，你也要做妥心理準備，美食 與酒的搭配或許會出錯，更或許經常出錯。 然而金科玉律以外，其實也存在着特別例子。 例如三文魚及吞拿魚可配以紅酒享用，但其需 要為酒體較輕的紅酒，如Pinot Noir；牛肉也 適宜配以酒體重的白酒，例如產自勃艮地的 Chablis；小乳牛肉的口感既嫩且輕，可以配 上酒體適度的白酒。

with wine,but very difficult.

Two good examples are asparagus and egg, the former of which can work with wines such as Sauvignon Blanc but to be honest, not many of us order a plate of asparagus as it’s usually the condiment so don’t worry yourself too much! Eggs are difficult to pair with wine and again, unless you are having wine for breakfast, you won’t need to freak out too much; but a nicely weighted Cabernet Franc can work nicely with a well poached egg.

Failing that, stick with Champagne as it is the universal wine that suits almost any food and any occasion.

Many people think that sweet wines are a great pairing with dessert – they are not! Sweet wines are a great alternative to dessert but pairing sweet dessert with sweet wine will not only override your palate, but also give you a life-threatening sugar rush! Drink wines such as Port (sweet fortified wine from Portugal) or Sauternes (sweet wine from Bordeaux in France) on their own after dinner and savour

the delightful tastes they have to offer – don’t kill the wine by having a piece of chocolate brownie with it! If you are a ‘chocoholic’ and can’t do a chocolate dessert without a glass of wine – then the best option would be Port (fortified) wine; the weight and strength of the wine will match nicely with chocolate based desserts.

But really, at the end of the day wine and food are meant to be enjoyed together in the company of good friends, relatives and loved ones. It’s okay to drink red wine with fish; it’s just that you won’t be able to taste the fish if it’s paired with a big heavy red wine. Remember this if nothing else; there are no rules so go ahead and drink what you like when you like. Wine and food are just the tools that facilitate part of the dining experience; it’s the people around the table that make a great meal and no matter what wines you pair with what food, if you are in the company of good friends, you’re guaranteed to have a great night anyway! 對於某些食物，你要花盡心思才能為其配搭上 適合的酒，雖然並非「不可能的任務」，但絕 對是非常困難。其中兩個最佳的例子便是蘆 筍和雞蛋：蘆筍可配上如Sauvignon Blanc的 白酒，不過你不用過份擔心挑不上一枝合適的 酒，去與蘆筍配搭，因為你大概也不會點上一 大盤蘆筍當作主菜吧！至於雞蛋，除非葡萄酒 是早餐的一部分，否則你便不用過於驚恐了， 但一枝酒體恰到好處的Cabernet Franc會與 水煮荷包蛋配搭十分得宜。如還不行，還有一 個秘技：香檳是各種食物及場合的「百搭之 選」。 有很多人認為，甜酒是配吃甜品的必然選擇， 其實大錯特錯！甜酒其實是甜品的替代品，若 將兩者配搭起來，其極高的糖份不僅會令口感 重疊，過份嗜甜更是極不健康的飲食習慣！要 嚐甜酒，可於晚飯後試試砵酒(產自葡萄牙的 加強甜酒)，或是Sauternes(產自法國波爾多 的甜酒)，細味其愉悅的甜味—千萬不要多吃 一塊巧克力餅使之甜上加甜！但如果你對巧克 力瘋狂地著迷，碰巧又很想喝點酒，砵酒會是 最佳的選擇，其酒體與巧克力甜品很配。 總而言之，享用美酒時註定離不開同時享用佳 餚，與親友和摰愛分享吃喝更是樂事！吃魚時 喝紅酒其實無何不可，只是如果配上口感口味 重的紅酒，你便會吃不到魚的鮮。若以上所提 及的都難以讓你記住，就只記這一點：根本沒 有既定規則，想喝便喝吧！美酒與佳餚出現在 餐桌上，其實也只是「道具」，真正令你能吃 上一頓愉快晚餐的，是坐在你身旁的人。無論 怎樣的美食與酒配搭，只要與好友一同享用， 整夜的時光也會變得愉悅。 winetimeshk.com 27

Region: 地區

Margaret River 瑪格麗特河

Top Grape Chardonnay, Semillon, Sauvignon Varieties: Blanc, Cabernet Sauvignon 著名葡萄品種 Known For: 產區特色

A maritime climate that houses boutique, small producers that produce low volume wines. Reds tend to be Cabernet Sauvignon and white blends are on the whole Semillon and Sauvignon Blanc. 此產區屬於海洋性氣候，位於此區 的酒莊多為精品及小規模酒莊，其 葡萄酒產量為低。紅酒多為Cabernet Sauvignon，而白酒的葡萄組合 則為Semillon和Sauvignon Blanc。

Top Producers: Leeuwin, Moss Wood, Vasse Felix, 著名酒莊 Voyager Estate, Fraser Gallop Region: 地區

Barossa Valley 巴羅莎谷

Top Grape Shiraz Varieties: 著名葡萄品種 One of Australia’s oldest wine Known For: regions founded by German settlers, 產區特色 where the hot, continental climate makes wines with power and structure. It’s also the pioneering region for Australian fortified wines. 此產區為澳洲其中一個歷史最悠久 的葡萄酒產區，由早期到此定居的 德國人建立，也是澳洲最先釀造加 烈酒的地區。該區炎熱的大陸性氣 候使釀造出來的葡萄酒較具力量及 結構。 Top Producers: Elderton, Glaetzer, Hentley Farm, 著名酒莊 Langmeil, Penfolds, Torbreck, Spinifex

Region: 地區

Coonawarra 庫納瓦拉

Top Grape Cabernet Sauvignon Varieties: 著名葡萄品種 Known For: 產區特色

First vines were planted by John Riddoch at Yallum, South Australia in 1890 whose name is now used for one of the region’s top wines - Wynns John Riddoch Cabernet Sauvignon. Famous for its ‘terra rossa” (red earth) soils.

John Riddoch為最先在澳洲南部 Yallum種植葡萄的人，其後產於此 區的頂尖葡萄酒更以他的名字命名 ──Wynns John Riddoch Cabernet Sauvignon；另外，此產區的 紅色土壤亦聞名於世。

Top Producers: Wynns, Jim Barry, Petaluma, 著名酒莊 Yalumba

Region: 地區

McLaren Vale 麥羅蘭谷

Top Grape Shiraz, Grenache, Mourvedre, Varieties: Viognier 著名葡萄品種 Known For: 產區特色

Wine production started here in the 1850s; pioneered by two English farmers from Devon. Still today the majority of wineries in the region are family run enterprises. 在1850年代，兩位來自英國德文郡 的農夫率先發展此產區的釀酒業， 目前大多數酒莊仍以家庭式經營。

Top Producers: GallopD’Arenburg, Clarendon Hills, 著名酒莊 Gemtree, Geoff Merrill

Region: 地區

Clare Valley 克雷兒谷

Top Grape Riesling Varieties: 著名葡萄品種 Moderate continental climate at Known For: altitude with warm days and cool 產區特色 nights that allow grapes to have high acidity and juicy fruit flavours.

Whites wines from the Clare Valley lend well to aging. 在中性的大陸性氣候下，暖和的白 晝及涼快的夜晚造就了葡萄生長時 可達高酸性及豐富多汁的果味。產 自此區的白酒適合陳擺。 Top Producers: Jim Barry, Kilikanoon, Grosset 著名酒莊

28 winetimeshk.com

1. Australia accounts for 18% of all wines consumed in Hong Kong and is second only to France in terms of consumption. 澳洲葡萄酒佔香港總葡萄酒消耗量的18%，僅次於法國

2. Australia is second in terms of value imported into Hong Kong when you take out auction figures of wines coming from the UK. 排除英國葡萄酒拍賣的總值，澳洲是香港第二大葡萄酒進口 國

3. Australia is the 7th largest wine producing nation in the world and 4th in terms of wine exports around the world. 澳洲是全球第七大葡萄酒生產國，其出口量更位列第四

4. Australia

has more than 60 designated wine regions across the country and has developed a worldwide reputation for its award-winning wines. 澳洲具超過60個特定葡萄酒產區，所釀造的葡萄酒於國際上 獲獎無數

Region: 地區

Canberra 坎培拉

5. Australia has some of the oldest grape vines in the world. Many

Top Grape Riesling, Chardonnay, Shiraz, Varieties: Viognier 著名葡萄品種 Known For: 產區特色

Cool climate wines and low production. One of the smallest producing regions in Australia. 氣候冷及低產量的葡萄酒產區，並 且是澳洲其中一個最細小的產區。

of Europe’s established vineyards were destroyed by disease (phylloxera) in the 1800s‚ and some of the only survivors were the vines brought to Australia. 在澳洲的土地上，能找到部分最古老的葡萄品種。早於19世 紀，歐洲最早建立的葡萄園受到根瘤蚜寄生蟲的侵襲而令某 些葡萄品種絕種，但那時該些品種有幸被帶到澳洲並得以保 留

Top Producers: Clonakilla 著名酒莊

Region: 地區

Hunter Valley 獵人谷

Top Grape Semillon, Chardonnay, Shiraz Varieties: 著名葡萄品種 Region: 地區

Adelaide Hills 阿德雷德山丘

Known For: 產區特色

Top Grape Chardonnay, Sauvignon Blanc, Varieties: Cabernet Sauvignon 著名葡萄品種 Known For: 產區特色

Being one of the cooler wine producing regions of Australia. 澳洲其中一個氣候較冷的葡萄酒產 區。

Top Producers: Angove, Nepenthe, Shaw + Smith 著名酒莊

Hunter Valley Semillon is widely considered the iconic wine in the region but they also produce some fine red wines too. Home to the oldest Semillon vines in the world and where James Busby (the father of Australian wine) began planting vines in 1825. 產自獵人谷的Semillon是最具代表 性的白酒，不過該區也釀造出優質 葡萄酒。這裏可以找到世界上最古 老的Semillon葡萄樹，同時也是澳 洲葡萄酒之父James Busby於1825 年開始種植葡萄的地方。

Top Producers: Tyrrell’s, Bimbadgen, Brokenwood, 著名酒莊 De Bertoli Region: 地區

Tasmania 塔斯曼尼亞

Top Grape Sauvignon Blanc, Chardonnay, Pinot Varieties: Noir 著名葡萄品種 Tasmania was one of the earliest reKnown For: gions in Australia to be planted with 產區特色 vines and was the source of cuttings for the first vineyards in Victoria and South Australia. It was also home to some of the earliest wines to gain attention outside of the county with a fortified dessert wine. Also makes outstanding sparkling wines too. 塔斯曼尼亞是澳洲其中一個最先種 植葡萄的地區，也是維多利亞及南 澳地區最早成立葡萄園的接枝來源 地。此區釀造的加烈甜酒，使世界 各地初次認識到產自澳洲的酒；其 出產的氣泡酒亦頗為出色。 Top Producers: Domaine A, Domaine Simha, Bay of 著名酒莊 Fires, Frogmore Creek

Region: 地區

Yarra Valley 雅拉谷

Top Grape Chardonnay, Pinot Noir Varieties: 著名葡萄品種 Known For: 產區特色

Cool climate wine producing region best suited to lighter style wines including its flagship grape Pinot Noir. 此區為氣候冷的葡萄酒產區，最適 合釀造酒體較輕的葡萄酒，Pinot Noir便是其主打。

Top Producers: Jamsheed, Coldstream Hills, Mount 著名酒莊 Mary, Giant Steps, William Downie

winetimeshk.com 29

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• Also contains milk • Great on its own or thistle which can compliments a wide help detox the liver range of spirits 並含有乳薊可幫助肝 臟排毒

可直接飲用或配搭各 種烈酒調製成雞尾酒

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TOP 10

Wine Retail Shops

十大酒零售商 Brix Wines and Spirits

Madison Wine

Address: G/F, 20 Queen’s Road East, Wan Chai, Hong Kong Opening Hours: Monday to Sunday: 10:00am to 9:00pm

地址：灣仔皇后大道東20 號地下 營業時間：星期一至日： 早上10時至晚上9時

Madison Wine opened its doors opposite to Pacific Place Three in November 2012 and has been supplying wine lovers with top end wines ever since.

Best-selling wines at the store come from Burgundy and the selection and range of prices are extensive – but make sure you bring your credit card to the shop as there’s so many treats thus it’s hard to just buy one bottle of something!

The focus is on smaller wineries that produce premium wines in small quantities, some classic wines from Italy and Spain alongside cult wines from the USA and those ‘hard to find’ vintages of some old world classics. Wines start from approximately $350 a bottle and range up to the super premium Bordeaux at current market prices. This is a fantastic shop full of a variety of stunning wines, but it is not cheap so it’s not your ‘everyday wine shop’. Great for wine gifts or impressing your dinner guests, Madison wine is a shop that all wine lovers should aspire and work hard to be able to shop in!

店鋪置於太古廣場三座對 面的Madison Wine，自 2012年11月開張後，一 直為愛酒者搜羅高檔優質 的葡萄酒。其中最暢銷的 葡萄酒多為產自勃艮地 (Burgundy)，但其價格範 圍廣，讓你可找到相宜的 酒品，不過，還是要提提 讀者們緊記帶上信用卡， 因為吸引的選擇太多，難 以只帶上一枝酒回家呢！ 該店專門售賣由規模較小 的酒莊少量釀造的優質葡 萄酒，亦售賣產自意大利 及西班牙的經典葡萄酒品 及產自美國「炒貴價」的 葡萄酒，同時也有售賣稀 有年份的舊世界經典葡萄 酒。酒品價格大若由$350 起跳，最高價的極級波爾 多(Bordeaux)酒品更達 市場現價。這家店實在是 一流的酒零售店，但相對 酒品價格高一點，可能未 能負擔得起每天到此購買 酒品，但若希望贈酒送禮 或招待貴賓，Madison Wine將會是愛酒者的不二 之選，更要加倍努力工作 賺錢，才能到這裏隨意購 物！

Address: G/F, 6-6A Wun Sha Street, Tai Hang, Hong Kong Opening Hours: Monday to Sunday & Public Holidays: 11:30am to 8:30pm

地址：大坑浣紗街6至6A 號地下 營業時間：星期一至日及 公眾假期：早上11時半至 晚上8時半

Brix Wines and Spirits in Tai Hang is a small store but has a vast selection of sparkling, white, red, whisky and sake within its four walls. Opened in July 2013 this store has been serving the people of Tai Hang and Tin Hau who like to dine in the area and bring their own bottles to restaurants.

Prices in Brix range from $100 upwards and if you are buying sparkling or white wine, they can be purchased pre-chilled to save you waiting around for the bottle to cool down.

Sales in the shop are 50/50 red and white and they have a vast selection from France, Spain and Italy in the Old World and from the USA, Chile and South Africa in the New World. Membership schemes are available that offer discounts to VIP members and delivery is free for all wine and spirits orders above $1,800.

位於大坑的Brix Wines and Spirits是一家小店，但店 內四面牆上的酒架卻放上 了不同種類的氣泡酒、白 酒、紅酒、威士忌及日本 清酒，使在大坑及天后附 近用膳的人，可以購買並 帶上一枝自己喜歡的酒到 餐廳一同享用。該店的葡 萄酒價格由百多元起，如 果選購氣泡酒或白酒，可 享預先冷藏服務，方便客 人及時享用。整體來說， 所有可供選購的酒品一半 是紅酒，另外一半是白 酒，其產地由舊世界的法 國、西班牙、意大利，到 新世界的美國、智利、南 非等國家。訂單滿$1,800 以上，即可免費享用送貨 服務；亦設有會員制度， 會員可享獨家優惠。

winetimeshk.com 31

Enoteca Italiana by Italy Small Vineyards Address: 209 Hollywood Road, Sheung Wan, Hong Kong Opening Hours: Mondays: Closed; Tuesday to Thursday: 3pm to 9pm; Friday to Sunday: 1pm to 10 pm

If boutique, small vineyard wines are what turn you on then there is really only one place to head to in Sheung Wan – the newly opened Enoteca Italiana on Hollywood Road. Conveniently located in a prominent residential and dining area, Enoteca Italiana offers a wealth of wines from all Italian regions and features the majority of indigenous Italian grape varieties.

Most wines are organic or biodynamic too which we love and the best thing is that if you are dining in the area and want to bring your own wine, you can get it here! Prices start from $220 upwards with the higher priced wines including top end, hard to find Amarone along with boutique sparkling wines and quality red and white wines. Limoncello and Grappa are also available in a store that, albeit small, offers a delectable choice for aficionados of Italian wine. Local delivery available - terms and conditions apply. In house weekly tastings take place that usually revolve around a theme or grape variety so just pop in and ask the knowledgeable and attentive staff there about what’s going on inside!

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地址：上環荷里活道209號 營業時間：逢星期一休 息；星期二至四：下午3時 至晚上9時；星期五至日： 下午1時至晚上10時 若精品酒莊及小型酒是「 你杯茶」，那你一定要到 上環荷里活道看看，到訪 新開張的Enoteca Italiana！該店的位置便利， 鄰近蘇豪區，方便附近的 住客或食客到此買葡萄 酒，供應產自意大利各區 域形形色色的葡萄酒，特 別是意大利原產地的葡萄 品種，大部分更是有機及 生物動力化的葡萄酒。如 果到這區的餐廳用餐，而 又希望帶上一枝好酒，毫 不猶豫就能到此選購葡萄 酒！價格由$220始起，至 高檔而難尋的Amarone， 精品氣泡酒及優質紅、白 酒。「麻雀雖小，五臟俱 存」正好是該店的寫照， 除了葡萄酒外，還供應檸 檬酒(Limoncello)及渣釀白 蘭地(Grappa)，照顧到對 意大利酒品情有獨鍾的客 人。設有送貨服務，但另 設細則。該店每周按特定 主題或葡萄品種來舉行試 酒會，想知道有關詳情？ 問問該店既專業又周到的 店員吧！

Top 10 Wine Retail Shops

Winebeast

Address: G/F, 49 Johnston Road, Wan Chai, Hong Kong Opening Hours: Monday to Friday: 11am to 8:30pm; Saturday: 12pm to 9pm; Sunday: 11am to 8pm Opened in 2013, Wan Chai’s hottest new wine shop Winebeast focuses on family estate and small producer wines that are authentic to the grape variety they represent. The shop holds a diverse range of wines from primarily France and Spain but it’s the diversity that stands out the most.

Wines from almost every region of France are there – from the Alsace, Burgundy, Champagne, Languedoc, Loire, Rhone and of course Bordeaux. There are some well–known brands on the shelves among the lesser known, and more boutique producers that showcase ‘the best of French terroir’.

Table wines in the shop range from as little as $130 up to fine wines but there is also an extensive selection of sweet wines that are begging to be checked out and taken home! Sommelier Vincent Feron is on hand to help you pick the wine to suit your tastes and your meal if you’re buying to take to one of the nearby restaurants. Free delivery is available from the shop on all orders over $3,000 and there is also a VIP discount system, but you have to go there to check it out for yourself.

地址：灣仔莊士敦道49號 地下 營業時間：星期一至五： 早上11時至晚上8時半；星 期六：中午12時至晚上9 時；星期日：早上11時至 晚上8時 去年才開張營業的Winebeast，專門零售家族式經 營或小規模酒莊的洋酒， 講求酒莊所釀造的葡萄酒 均是地道正宗的。這店鋪 為顧客提供不同的酒品， 主要出售法國及西班牙的 葡萄酒，但它多元化的酒 品目錄的確出眾，當中包 涵了法國的每個地區的葡 萄酒──阿爾薩斯(Alsace) 、勃艮地(Burgundy)、香 檳 ( C h a m pa g n e ) 、 朗 格 多克(Languedoc)、盧瓦 爾(Loire)、羅納(Rhone) ，當然也少不了波爾多 (Bordeaux)。酒架上存放 著的葡萄酒多為較有名氣 的品牌，也多由精品生產 商所釀造，展示了何謂「 法國最佳沃土」。餐酒價 格低至由$130起，但也不 乏優質葡萄酒及選擇眾多 的甜酒，你定能挑到「心 頭好」！若你到附近的餐 廳用餐，侍酒師Vincent Feron會為你揀選合你口味 及配合菜式的酒品。訂單 滿$3,000或以上，即可免 費享用送貨服務，而且設 有會員制度，會員可享優 惠折扣，詳情請向該店查 詢。

十大酒零售商

Watson’s Wine Cellar Century Square Address: Shop 3, LG/F, Century Square, 1-13 D’Aguilar Street, Central Opening Hours: Monday to Saturday: 10:00am to 10:00pm; Sunday & Public Holidays: 11:00am to 9:00pm

Enoteca IFC Mall

Address: Shop 3027, Podium Level 3, IFC Mall, 1 Harbour View Street, Central, Hong Kong Opening Hours: Monday to Saturday: 11:00am to 9:00pm; Sunday: 12:00pm to 8:00pm Opened in 2013, Enoteca Wine Shop in the IFC Mall is more than just a wine shop as you can also find a small kitchen there that prepares small tapas–style snacks to wine lovers who want to drink the wines they buy from the shop. Corkage is free if you spend $500 or more in the shop and then you can just simply relax at one of their tables and order some comfort food to go with your wine. Wines in the shop start from $110 up and there is a good mix of both Old world (France, Italy, Spain, Germany) and New World (New Zealand, Australia). The ‘wine by the glass’ system there allows you to taste a vast range of wines before you buy them and as the shop uses the Coravin system (a wine preservation system) they also have some fine wines by the glass available in 50ml measures. All of the staff in the shop is trained wine professionals and is more than happy to answer any questions about their range of wines or to suggest wines if you are not sure of exactly what you are looking for. In terms of selection and customer service, this is certainly the best wine shop in the IFC Mall and certainly well worth a visit.

地址：中環港景街1號國際 金融中心商場3027號鋪 營業時間：星期一至六： 早上11時至晚上9時；星期 日：中午12時至晚上8時 Enoteca的IFC店不僅是一 家酒零售店，店內還設有 小食吧為顧客提供餐前小 吃(Tapas)，配以在店內買 的酒品享用。顧客消費滿 $500或以上可免開瓶費， 在店內找上一個好位置， 坐下來便可邊吃邊喝，不 亦樂乎？該店的酒品價格 由$110起，當中包括舊世 界(法國、意大利、西班 牙、德國)及新世界(紐西 蘭、澳洲)的葡萄酒。顧客 可以單點一杯酒，淺嚐一 番才決定是否購買，同時 該店也採用Coravin技術 去貯存某些優質葡萄酒， 所以能夠讓客人單點一杯 50毫升的葡萄酒。這家店 的所有員工均受過專業培 訓，樂意解答顧客對店內 有售酒品的疑問，或按顧 客需求提供如何選擇葡萄 酒的建議。在酒品選擇及 服務方面而言，它一定是 國際金融中心商場內的最 佳酒零售店，值得讀者一 往。

Opened in 2008 Watson’s Wine in Century Square is certainly Central’s largest wine store with a fantastic selection of 1,800 labels in the shop ranging from everyday wines priced around $70 to fine wines from both the Old and New World, as well as whiskies from Scotland and plus a range of Sakes from Japan. The shop is frequented by both tourists and locals alike meaning its selection is there to suit all tastes and styles of wine – not to mention all types of budget. White wines and champagnes can be bought chilled to save you time and you can also taste wines in the Watson’s Wine Bar area of the shop where they have 4 whites and 8 reds available.

Regular tastings are held in its tasting room and foreign winemakers often take VIP members through tutored tastings during the weeks when they are temporarily in Hong Kong. Membership programs are also available (which provide news of tastings in store) and VIP members would receive cash coupons that can be used when purchasing wine in store. It’s also open till late night so you can stop off and buy a bottle on your way home after a long day in the office.

地址：中環德己立街1至13 號世紀廣場地庫3號鋪 營業時間：星期一至六： 早上10時至晚上10時；星 期日：早上11時至晚上9時 屈臣氏酒窖的中環世紀廣 場店無疑是中環最大的酒 零售店，為顧客提供約 1,800款葡萄酒，其中包括 價格由$70起到貴價優質 的新、舊世界葡萄酒、蘇 格蘭的威士忌，以及日本 清酒。此店深受旅客及本 地顧客歡迎，反映其酒品 目錄適合所有口味及風格 的顧客，甚至乎各種價格 預算。他們為白酒及香檳 提供預先冷藏服務，店內 亦設有吧台，可供顧客品 嚐精選的4款白酒及8款紅 酒。該店設有會員制度， 會員除了可享現金劵購物 外，更可收到該店試酒會 的資訊。這家店設有試酒 室，定期在此舉辦試酒 會，也會邀請外國釀酒師 參與試酒會，與會員分享 關於品酒的知識。另外， 其營業時間長達晚上十 時，上班時間長的人下班 後也可到此買酒，回家好 好放鬆。

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Top 10 Wine Retail Shops Voi-la!

Address: Shop 103, 1/F, China Resources Building, 26 Harbour Road, Wan Chai, Hong Kong Opening Hours: Monday to Sunday & Public Holidays: 11:00am to 9:00pm

Schmidt Vinothek

Address: Shop E, G/F, Yuk Sing Building, 1-9 Yuk Sau Street, Happy Valley, Hong Kong Opening Hours: Monday to Sunday & Public Holidays: 11:30am to 9:30pm

If white wine from Northern Europe is your thing – and it should be as we think they are some of the best wines to go with Cantonese food – then head to Schmidt Vinothek in Happy Valley for Hong Kong’s largest selection of German, Swiss and Austrian wines.

Mostly making white wine, these regions make wine from dry to super sweet; and Schmidt Vinothek has one of the largest selections of sweet wines in the area. There is also some Italian and Hungarian wines alongside various selections of Japanese Sake. The shop holds regular tastings and is available for private parties and tastings. Multi-lingual in-store sommeliers will help you find the right wine for the right occasion.

Opened in 2012, Schmidt Vinothek’s three outlets (Happy Valley, Quarry Bay and Sai Kung) have been offering the discerning wine lovers a vast selection of primarily white wines to go with the local cuisine. Schmidt Vinothek also operates a Wine Club which is started with your first purchase of $1,000 and allows VIPs to take advantage of special offers and discounts. Free delivery is available from the shop for orders over $1,500.

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地址：跑馬地毓秀街1至9 號毓成大廈地下E鋪 營業時間：星期一至日及 公眾假期：早上11時半至 晚上9時半 喜歡產自北歐的白酒？認 同它們是其中一種與廣東 菜最配的葡萄酒？那你一 定要到訪位於跑馬地的 Schmidt Vinothek，因 為他們有全港最多選擇的 德國、瑞士及澳地利葡萄 酒。這些地區的酒莊大多 釀造白酒，其口味由乾澀 到極甜，而Schmidt Vinothek在區內是擁有最多 甜酒品牌的酒零售店。除 此之外，酒架上還有意大 利和匈牙利的葡萄酒，以 及日本清酒。店內的侍酒 師能操多種語言，可為顧 客選出適合其口味及菜式 的酒品。這家店會定期舉 行試酒會，同時也歡迎顧 客在此舉辦私人派對或試 酒會。除了2012年起營業 的跑馬地店，Schmidt Vinothek的鰂魚涌店及西貢 店，也一直對有要求的顧 客提供各式各樣的白酒選 擇，配上地道的廣東菜享 用。只要購物滿$1,000， 即可加入旗下的Wine Club 成為會員，享有不同優惠 及折扣；訂單滿$1,500或 以上，將提供免費送貨服 務。

Voi-la! is conveniently located in China Resources building for consumers working in the Wan Chai waterfront region. An easy stop-off before catching a bus or MTR after work you can find a large selection of fine Bordeaux and Burgundy alongside everyday wines from Italy, Spain, USA, Argentina and many more wine producing countries. In store they have an Enomatic machine that allows consumers to taste wine in the small but compact tasting area at the rear of the shop. Wines in the store begin at $70 but and there is a range of prices from everyday wines to fine wines to suit all budgets and all tastes. There is also a large selection of half bottles so if you are having dinner at home alone and can’t finish a whole bottle, there is a good choice for you too. Voi-la! also has VIP membership schemes that include discounts for members and special birthday offers too. The shop holds regular wine tasting events for its members so if you would like to attend some then you’d better pop in and join up!

地址：灣仔港灣道26號華 潤大廈1樓103號鋪 營業時間：星期一至日及 公眾假期：早上11時至晚 上9時 Voi-La！位於灣仔的華潤 大廈，最方便上班族在午 飯後偷點時間到此選購美 酒，又或是趕乘港鐵回家 前順道經過，為渡過輕鬆 的一晚作準備。此店的酒 品選擇很多，從波爾多 (Bordeaux)及勃艮地(Burgundy)出產的優質葡萄 酒，到意大利、西班牙、 美國、阿根廷等地出產的 日常餐酒，均有零售。地 方小而細緻的品酒區被設 於店鋪後方，顧客可使用 像飲水機般的Enomatic機 器，嚐嚐不同容量的葡萄 酒。該店的葡萄酒價格最 低由$70起，但其價格範圍 廣，由優質葡萄酒到日常 飲用的葡萄酒，定有適合 各種口味及預算的酒品。 有一點更貼心的是，他們 有售半枝葡萄酒，而且選 擇很多，使一個人在家中 也能獨自輕嚐，而未懼不 勝酒力。Voi-La！設有會 員制度，為會員提供折扣 及生日優惠等，會員也能 參與定期舉行的試酒會， 因此喜歡參與試酒會的你 一定不可錯過成為會員！

十大酒零售商 Ponti Wine Cellar

Address: Shop B1001, B1/F Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui, Kowloon Opening Hours: Monday to Sunday & Public Holidays: 11:00 am to 9:00 pm Ponti wine cellar in the Miramar Shopping Centre may be there primarily for the mainland tourists to buy their fine wines but it is certainly the largest and most diverse wine shop in Tsim Sha Tsui. So if you’re in the area and looking for a good bottle of old world or new world wine then this is where you need to be. Opened in 2009 in its current location, Ponti has been a mainstay of the Tsim Sha Tsui wine retail business all along.

Although there are plenty of fine wines in the shop, wines can be found for as low as $80 coming from all around the world including Australia, New Zealand, France, Italy and America.

Free delivery is available for all orders over $1,800 (except outlying islands) and there is a VIP membership scheme that, if you spend over $2,000 in a month you’ll receive 8% discount on all purchases.

Next time you are dining in the Miramar Shopping Centre (or Knutsford Terrace for that matter), pop into Ponti Wine Cellar and pick yourself up a bargain bottle of wine!

地址：尖沙咀彌敦道132號 美麗華商場地庫1樓B1001 號鋪 營業時間：星期一至日及 公眾假期：早上11時至晚 上9時 位 於 尖 沙 咀 地 段 的 Po n t i Wine Cellar，很可能是為 針對內地旅客的龐大購買 力而設於旺區，但無可否 認，它是尖沙咀最大及酒 品最多元化的酒零售店， 不論是舊世界或是新世界 的葡萄酒，你也可以在此 尋得好酒。自2009年開業 起，Ponti隨之成為尖沙咀 區重要的葡萄酒零售商， 雖然店內有售的多為優質 葡萄酒，但也有售來自世 界各地、價格低至$80的酒 品，包括澳洲、紐西蘭、 法國、意大利及美國。訂 單滿$1,800或以上，即可 免費享用送貨服務(不包括 離島地區)；凡於一個月 內購物累積滿$2,000，即 可成為會員，購物時可享 92折扣優惠。若你下次在 美麗華商場或諾士佛臺附 近 用 膳 ， 可 考 慮 到 Po n t i Wine Cellar選購一枝相宜 的葡萄酒！

Sens Wine Cellar

Address: Room 2102M, Nan Fung Centre, 264-298 Castle Peak Road, Tsuen Wan, N.T. Opening Hours: Monday to Saturday: 10:30am to 7:30pm; Sundays: Closed

地址：荃灣青山公路264至 298號南豐中心2102M室 營業時間：星期一至六： 早上10時半至晚上7時半； 逢星期日休息

Sens Wine Cellar in Tsuen Wan has been successfully serving residents of the area with fine and everyday wines for almost 7 years till now. They feature a prominent selection of grower champagnes and a range of boutique wines from the Old World such as Italy, Spain and Bulgaria.

In all they have wines from all over the world and also have wine accessories to compliment your purchase such as corkscrews and wine glasses from Riedel.

Prices start from $60 to $70 per bottle and range up to fine wine prices and they also have a selection of both magnum (1,500ml) and regular (750ml) sized bottles – so if you are having a party you can pick up a large format bottle to share with your friends!

Delivery is free to all areas (except outlying islands) for all purchases over $1,000. There are not many specialty wine shops with such a diverse selection in Tsuen Wan area so if you’re residing there or just visiting, drop into Sens Wine Cellar to have a look at what they have. They also own a food shop right next door so you can pick up perfect wine-matching food such as hams, pastas and pate for the perfect evening at home.

Sens Wine Cellar在過去 7年中，一直為荃灣區的 居民供應日常餐酒及優質 葡萄酒，所採購的香檳種 類尤其突出，而產自舊世 界如意大利、西班牙及保 加利亞的精品葡萄酒也不 俗。顧客除了可以選購產 自世界各地的酒品外，還 可以另購品酒配件，例如 由Riedel製的開瓶器和酒 杯。酒品價格最低由$60至 70起，高至優質葡萄酒價 格。該店具一系列的葡萄 酒，分別為750毫升(普通) 及1,500毫升(特大)的容量 任君選擇──舉辦派對時定 要選購特大容量與朋友分 享呢！凡消費滿$1,000， 可享免費送貨服務(離島除 外)。以荃灣區而言，並沒 有很多酒零售店可與Sens Wine Cellar的葡萄酒種 類相比，所以如果你是住 在附近的居民，或碰巧有 機會到荃灣，不妨到Sens Wine Cellar隨意看看，順 道往隔壁同樣由他們經營 的食品店，選購與酒完美 配搭的熏火腿、麵食及醬 料等。

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www.wosa.co.za

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Macau: Why not dine in a school?

Text & Photography by Ali Nicol

澳門：學校、餐廳合而為一

攝影：Ali Nicol 譯文：Christie Chan

“F

ood for the body is not enough. There must be food for the soul”; said American journalist Dorothy Day (1897 - 1980). Soul food makes us happy and healthy, and food that makes us happy and healthy can also be described as ‘comfort food’.

Perusing the menu at Macau’s Institute for Tourism Studies (IFT) Educational Restaurant is simply mouthwatering; but it’s not enough to just take a look at the delights that adorn this fantastically soulful menu, the dishes themselves have to be tasted.

The IFT Educational Restaurant is the spawning ground for the training of Hong Kong and Macau’s next generation of culinary geniuses. The menu is an eclectic mix of traditional Macanese and Portuguese dishes with home-style comfort food that will leave any diner struggling to just choose but one dish alone!

Well worth the trip over to the former Portuguese colony, a visit to the IFT Educational Restaurant is a step away from the more ‘touristy’ restaurants found in Macau – and as one

would expect from a restaurant situated in the regions premier hospitality school, the prices suit those looking for quality food at a price that won’t leave you wishing you had gone elsewhere.

But a great restaurant also needs a great wine list and the IFT’s Educational Restaurant wine list incorporates the best of Portuguese wines and fortified wines making it arguably one of the best wine lists in the city. No, there are no high end Bordeaux and Burgundy, just the most complete selection of Portuguese wines this side of Lisbon that gives wine lovers the choice of sparkling, white, rose, red and fortified wines from all major and many minor wine producing regions of Portugal.

Step into the relaxed environment that is the IFT Educational Restaurant and one is greeted by happy, smiling staff that are ready to serve and ready to please. One of the best things about dining at an educational restaurant is that the service is, on the whole, impeccable. Staff there are trained on the grounds

Institute For Tourism Studies Educational Restaurant 澳門旅遊學院教學餐廳

Address: Colina de Mong-Há, Macao, China 地址：澳門望廈炮台斜坡 Tel: +853 85983076 / 85983077 電話：+853 85983076 / 85983077 Reservations: fbreservation@ift.edu.mo 訂座電郵：fbreservation@ift.edu.mo 國記者Dorothy Day(1897-1980)曾經說 美 過「只吃令肚子飽足的食物並不足夠， 還需要吃令心靈飽足的食物」。這種心靈食物

又被稱之為「慰藉食物」(comfort food)，吃 了使人的身與心都健康快樂。閱過澳門旅遊學 院教學餐廳(IFT)的菜單，不禁令人垂涎三呎， 又豈能只看看菜單上的多款慰藉食物而不嚐其 味呢？ 澳門旅遊學院教學餐廳不僅是間餐廳，還是所 廚藝訓練學校，專門訓練香港和澳門的廚藝學 生，使他們成為餐飲業界未來的接班人。食 物方面，菜單上主要為家庭式烹調的傳統澳門 和葡國菜式，每款都是令人食指大動的慰藉食 物，使食客都患上「選擇困難症」──不知道 該點那款才好！而旅客到外地旅遊，在外用餐 時往往遇到多付了錢，卻有感不值的情況，也 就是食物和服務素質與價錢不成正比。這間餐 廳與該些「遊客餐廳」有別，食客能以合理價 錢嚐到頂級美食，使你絕不會想錯過到此用 餐。 winetimeshk.com 37

當然，一間優秀的餐廳需要設計出一張出色的 酒單，才能稱得上為優秀。此餐廳的酒單產自 葡萄牙的佳釀及加烈葡萄酒，更說得上是全澳 門其中一張最出色的酒單！至於法國波爾多和 勃艮地的葡萄酒？對不起，這裏並沒供應，不 過卻為顧客提供最齊全的葡萄牙葡萄酒，包括 來自不同大小產區的紅白酒、玫瑰紅酒、氣泡 酒及加烈葡萄酒，選擇多得彷如置身於東方的 里斯本(葡萄牙首都)。 餐廳的環境氣氛使人感到輕鬆，尤其看到每位 侍應生的臉上都掛着笑容，待客親切有禮。在 如此的一間教學餐廳用餐，最令人嘆為觀止 的便是其服務態度，由於在這裏工作的侍應生 均受過專業訓練，學習如何為顧客提供賓至如 歸的服務便是其中重要的一環，因此就服務而 言，可謂無可挑剔，也是令顧客一再光臨的主 要原因之一。加上近年來，亞洲地區餐飲業的 服務質素有下降趨勢，實在難得遇見能為顧客 提供服務而感到高興的侍應生，在別處定找不 着如此高質的服務。

integral part of their studying is service so expect this to be another great reason for returning again and again. In many restaurants standards of service have been faltering in the last few years, it’s a breath of fresh air to come to a restaurant where staffs seem genuinely pleased to serve you.

Under the tutelage of newly installed Chef de Cuisine Hans Lee Rasmussen, a mix of student and full time chefs prepare sumptuous dishes for your olfactory pleasure.

Starters include Salmon tartar with its roe, cucumber and dill ($70) which is fresh with delicate cucumber flavours balanced out by tasty bursts of salmon; Terrine of black pork with preserved black truffle, pickled beetroot and Dijon mustard cream ($70) whose meaty porcine flavours are stunning and also work well as an excellent starter with the beautiful freshly made bread that it is served with; Crab salad with cucumber, lime and gazpacho sauce ($80) which 38 winetimeshk.com

has delicate creamy crab flavours expertly combined with tasty and flavourful Gazpacho soup and the Duck confit salad with endives, oranges and pata negra ($80) whose combination of duck and pata negra are a great compliment to each other whilst the fresh, crunchy texture of the endive gives the salad some extra body. All four starters are perfectly portioned leaving plenty of space for the main courses.

The IFT Educational Restaurant supports organic agriculture and they grow most of the herbs and vegetables that go into their dishes on site. Waste food is recycled and used as manure and they practice crop rotation and use biological pest controls to make sure the food is brought to your table in the best of conditions. They also have a vineyard growing behind the restaurant, but the climate and ecosystem in Macau, although able to grow grapes, does not manage enough to harvest for them to make their own wine!

在新任總廚Hans Lee Rasmussen的帶領下， 一眾學生和職業廚師一起揮動鑊剷，為食客烹 調出令人享盡嗅覺和味覺的盛宴。頭盤之一有 三文他他及三文魚籽配青瓜及刁草($70)，青 瓜的清新平衡了三文魚的肥美感，使你迎接主 菜前能清清口腔；另一頭盤便是黑豬批配黑松 露菌、 忌廉芥末醬及紅菜頭沙律($70)，肉醬 混和着濃香的豬肉味，再配與新鮮焗製的麵包 一起品嚐，令你不能抗拒一口接一口地吃；下 一道頭盤是蟹肉青瓜沙律配番茄凍湯($80)， 肉質軟綿的蟹肉和西班牙涼菜醬汁可說是絕 配；最後的頭盤是香煎鴨脾沙律配苦白菜、香 橙及黑豬火腿($80)，鴨肉和風乾腿肉在味道 及口感上互補長短，而清新爽脆的萵苣菜更豐 富了整道菜的口感，亦平衡了肉類的油膩感。 而且，所有頭盤的份量恰到好處，既不多也不 少，不會使你的胃容不下主菜。 在介紹主菜前，不得不提澳門旅遊學院教學餐 廳採用有機耕種，菜式上所用到的大部份香草 和蔬菜，均是由其自家種植。餐廳的廚餘及剩 菜會被回收轉化成耕種肥料，餐廳亦採用生物 性除蟲法及輪耕法(crop rotation)，確保所有 食材均在最佳、最安全的狀態下送上客人的桌 上。此外，他們在餐廳後面亦建立了一個小型 葡萄園，但礙於澳門的氣候和生態環境，雖仍 能夠種植葡萄，卻未有足夠的收成去釀造自家 葡萄酒。 主菜款式花多繚亂，這次為讀者們精選推介 當中最佳的四道主菜。為了把剩下的氣泡酒 Murghaneira Milesime Bruto 2002和白酒 Vinha do Contador 2010喝完，我們點了兩 款魚類菜式去配搭：扒比目魚、龍蝦配小洋 蔥及蠔菇香草檸汁($140)，以及煎鱸魚配酸椰 菜、伴炸蝸牛及香草醬($110)。主菜當然少不 了扒類，因此我們點了半生熟的美國「1855 」26安士安格斯肉眼扒，配薯蓉及甜洋蔥跟 班尼汁($500)。這道菜的份量其實足夠4個人 享用，不過情侶也可分享着吃，再喝上一枝產 自葡萄牙Dao地區且酒體較重的紅酒，好好享 受一頓浪漫的晚餐。最後端上桌子的主菜，是

烤威爾斯羊架配煏羊腩伴煮白豆($180)，羊架 烤得鮮嫩多汁，迷迭香的調味得宜，香氣四 散口中，與2003 Cortes de Cima Incognito Syrah紅酒會是一流的組合。 愛吃甜品的你，午餐後可於甜品餐車上挑選自 己喜歡的甜品，而晚餐的食客則可以在一系 列傳統甜品中選擇，包括香橙班戟、法式杏 仁焦糖燉蛋、大黃野莓烤酥餅配焦糖雪糕。 如果你跟我們同是愛酒之人，那麼飯後一定 要來一杯甚或半瓶的砵酒。一枝Niepoor t 1991(375ml)為$270，而一杯Ferreira Quinta do Porto 10 year old則為$50，兩者價格 均不會使你超出預算，更可為這餐劃上完美句 號。 餐廳於星期一至五的下午3時至6時提供下午 茶套餐，每位食客只需付$80，便可坐在遊廊 上，邊吃着迷你葡撻、葡式香橙卷、葡式黃薑 角仔和馬介休，邊喝着咖啡或熱茶，渡過一個 悠閒的下午。

Four top choices of main course we recommend are the dishes we tasted on our last visit; two beautifully fresh fish dishes were ordered first to go with the remnants of our bottles of sparkling Murghaneira Milesime Bruto 2002 and Vinha do Contador 2010 white; Halibut with lobster, baby onions, oyster mushrooms, herbs and lemon ($140) and a fried Sea Bass on pickled cabbage with pesto and breaded snails ($110). The US swift “1855” black angus 26 oz. rib eye of beef with potato puree, onion compote and sauce béarnaise ($500) was cooked to perfection at medium-rare and although will feed four people easily, is a great for a couple to share over a romantic dinner and a bottle of full bodied red from Portugal’s Dao region. The roast Welsh rack of lamb and braised brisket with beans and rosemary ($180) was beautifully tender, full of flavour and complimented beautifully by some hints of fresh Rosemary - a dish that we think matched perfectly with a bottle of 2003 Cortes de Cima Incognito Syrah.

Sweet lovers can choose from a selection of desserts on the buffet trolley at lunchtime but those diners having dinner can choose from a selection of classics such as crepes suzette, almond crème brulee and rhubarb and forest berry crumble with caramel ice

cream. If you’re like us then you’re more likely to go for one of the selections of Port wine by the glass or by the half bottle. A lovely bottle of Niepoort 1991 (375ml) is available for just $270 or a glass of Ferreira Quinta do Porto 10 year old for just $50 fits the bill perfectly and makes a great conclusion to any meal.

綜合等服務、環境、食物、酒品選擇等各方面 因素，澳門旅遊學院教學餐廳確是遊澳門時不 可錯過的餐廳，而其他餐廳亦難與其「性價 比」之高較勁。下次再遊澳門時，花點時間到 此嚐嚐它的菜式，參觀一下廚藝訓練學校，或 許能為新一代飲食人才提供靈感或啟發呢。

High tea’s are also available from Monday to Friday served between 3:00pm and 6:00pm which, for just $80 per person you can sit on the verandah and while away the afternoon washing down Mini Egg Tarts, Portuguese Orange Rolls, Macanese Chilicote and Bacalhau with freshly brewed tea or coffee.

In all, when you combine the service with the surroundings, food and wine choices the IFT Educational Restaurant is certainly one of the best places to take a loved one or a group of friends for lunch or dinner in Macau. As far as value for money goes, there aren’t many places there that can beat it.

Take some time to visit there on your next trip to Macau and we think you’ll be overwhelmingly pleased you did! After all, your visit if nothing else will inspire the future generations of hospitality in Hong Kong and Macau to become the best and helps to further the development and continuation of the heritage of Macau. winetimeshk.com 39

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Whine-on: Ask us whatever you like! 讀者專欄：想問就問！

Have any doubts or questions about wine? Send us an email at md@winetimeshk.com or leave a message on our Facebook page at facebook.com/winetimeshk and we will bust the answer for you!

Q1: I always wake up with a hangover after drinking wine. Why is this? – Annie Lam; Wong Tai Sin 為甚麼喝過酒後，早上醒來總會宿醉未醒？—Annie Lam；黃大仙

Answer: Well Annie, most hangovers are caused by drinking low quality wines or spirits. Alcohol causes blood vessels to expand and this can lead to headaches; possibly what most people consider to be a hangover. Most morning nausea post-drinking is caused by an excess of drinking but on the whole, if you drink quality wines and spirits and do not over indulge then a hangover should be something that you rarely experience from wine – it is a natural product after all, but because the cheaper, lower quality wines have additives that can cause hangovers, we’d advise you don’t go for the cheapest wines available (or drink any of the wines by the glass on street level in Lan Kwai Fong!)

答： 老實說，導致你宿醉未醒的主因是低品質的葡萄酒或 烈酒。酒精會令血管擴張，繼而可引起頭痛症狀(多數 人視之為宿醉)，而早上出現反胃感覺的情況，原因很 可能是喝酒過量。但是，如果你喝的是優質葡萄或烈 酒，而又沒有灌酒入喉，宿醉未醒的情況應該不會經 常出現的。葡萄酒始終是天然產物(葡萄果汁發酵)，但 低品質的葡萄酒可能含有添加物，這才會導致宿醉。 所以，我們建議最好還是不要喝最便宜的酒品(或是蘭 桂坊任何地鋪以杯裝供應的葡萄酒！)

Q2: Are older wines better than younger wines? – John; Mid-Levels 陳年葡萄酒比年份較近的葡萄酒較佳嗎？—John；半山區

Answer: We would argue that old wines and young wines are difficult to compare John. Some wines, notably wines from Bordeaux are meant to be cellared and drunk when old whereas some from Australia and New Zealand are designed to be drunk young. Most white wines should be drunk young when they are fresh and still fruity; the same can be said for many new world reds. Older wines are simply more mature and more developed and reached the age where their true potential shines; young wines are meant for simple, everyday drinking so really, they both serve their purposes but we’d say neither are better than, nor comparable to each other.

答： 其實陳年的葡萄酒與年份較近的葡萄酒難以作出比 較，有一類葡萄酒(例如產自波爾多)是旨在窖藏陳擺 的，而另一類葡萄酒(例如產自澳紐)則旨在即時享用。 大部分白酒需保存其清新及果味，因此較適合即時享 用，同樣新世界出產的紅酒亦然。簡單來說，陳年的 葡萄酒較為成熟，陳擺了足夠年月才可發揮極致潛 質；而年份較近的葡萄酒則較為簡單，滿足我們日常 飲用的需求。所以，兩者均有不同的功用，難以比較 何者較佳，或者說是根本不能比較。

Q3: Can you put red wine in a regular refrigerator? – Marcus; Tai Hang 紅酒可於冰箱冷藏嗎？—Marcus；大坑

Answer: Great question Marcus and the simple answer is yes.

But red wines cannot be stored in a regular refrigerator for too long as the cold air causes the cork to shrink (just like many things do when it gets cold!) When the cork shrinks it allows air in (and wine out) causing the wine to come in contact with air and become quickly oxidised – or turn to vinegar. But, you can keep the wine cool in a regular fridge for some time; but remember to take it out some time before dinner or it will be too cold and lose many of the flavours. Take the wine out at least 30 minutes before drinking to allow it time to warm up to a sensible drinking temperature – or buy a wine fridge and the wines will be ready to drink as soon as you take them out!

答： 好問題！答案是可以的。但是紅酒不能長期貯於冰箱 內，由於冰箱內的溫度低，在冷縮熱脹的原理下，酒 瓶的軟木塞會縮小，令酒瓶內外空氣互換增加，加速 葡萄酒氧化，甚至有機會變成酸醋。不過，你仍然可 以將紅酒短時間內貯於冰箱，但需在晚飯30分鐘前把 它從冰箱拿出來，避免紅酒的溫度過冷及味道有所流 失。其他做法？買一個酒櫃吧！那你便隨時都能喝到 溫度適中的葡萄酒！

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Q4: Is French wine the best? – Michelle Chan; To Kwa Wan 法國葡萄酒是最好的嗎？—Michelle Chan；土瓜灣

Answer: Well Michelle, the answer is simply “no”. French wine is still the most popular wine in Hong Kong but countries such as Australia and Italy are catching up in the popularity stakes. High end French wines are still, on the whole excellent quality but not exactly ‘everyday drinking wines’. Just because a bottle says Bordeaux AOC it is not an indicator of quality. The French would like to think their wines are the best, but in fairness it depends on your taste in wine. If you want to check for yourself whether they are the best, compare them with other wines of the same grape variety – at the end of the day, the best wines are the wines you like the best!

答： 這個答案太簡單了：不是。雖然在香港最為普遍飲用 的葡萄酒還是產自法國，但澳洲及意大利的葡萄酒亦 在急起直追。高檔的法國葡萄酒品質極佳，卻不屬於 日常飲用的葡萄酒。酒瓶上的標籤寫上的「Bordeaux AOC」(波爾多法定產區)，並非葡萄酒品質的指標。當 然，法國人會認為法國的葡萄酒是最好的，但公平點 來說，所謂各花入各眼，一切只視乎個人口味。如果 想知道哪個國家的葡萄酒對自己來說是最好的，可以 試試比較來自不同產地但葡萄品種相同的葡萄酒，試 出個人的「最好」吧！

Q5: Are sweet wines sweet because they add sugar to the wine? – Wing; Kowloon Tong 甜酒是否經添加糖分才變得甜？—Wing；九龍塘

Answer: Great question Wing – we could write a whole story on this! On the whole, sweet wines do not have added sugar. Adding sugar to a wine is called ‘chaptalisation’ and does not happen often. Most sweet wines are caused from a number of methods; 1.Botrytis: a naturally occurring mould that dries out the grape prior to harvest and concentrates the natural sugars; 2.Passito: an Italian method of leaving the grapes on the vines so that they are dehydrated by wind and thus the sugars are again concentrated; 3.Late harvest: where the grapes are left on the vine to become more ripe and the sunshine will concentrate the sugars in the grape. Adding sugar to wines to make them sweet happens in bad vintages in regions such as Sauternes – how commonplace the practice is...hard to say as most winemakers will not tell you they’ve done it!

答： 這個問題問得妙，我們可以就此題目寫一篇文章呢！ 總的來說，甜酒並無添加糖分，而添加額外糖分到葡 萄酒的程序稱為「加糖增酒精法」(chaptalisation)， 而且並不常見。甜酒之所以甜，原因在於三個不同的 釀造方法：1.利用葡萄孢菌(botrytis)：天然的孢菌可 令葡萄於收成前變得乾身，濃縮了其天然糖分；2.風乾 葡萄(passito)：源自意大利的方法，讓葡萄在藤上自 然風乾，葡萄的水分變少，糖分亦自然變得濃縮；3. 延遲收成：葡萄吸收更多陽光會變得更加熟透，天然 糖分得以增加。額外添加糖分只會出現在品質差的甜 酒，例如Sauternes地區的甜酒…酒莊會否常用這技 倆？難以估計，就算他們使用這個方法，也不會告知 天下呢！

Q6: Is Rosé wine a mix of red wine and white wine? – Matthew Ng; Yuen Long Rosé(玫瑰紅酒)是紅白酒的混合嗎？—Matthew Ng；元朗

Answer: We like this question Matthew as we get asked it a lot.

Rosé wines are made from red grape juice that has had just a very short time in contact with the skins of the grape – this is what gives the wine its colour. The less time in contact with the grape skins the less colour is imparted into the wine and thus you get a Rosé or pink colour wine. On the whole, winemakers in Rosé making regions such as Provence in France do not blend red and white wines to make a Rosé (try it yourself, it turns out orange not pink!) and we think that only producers with excess stocks of red and white make a wine in that way. A Rosé that is made from blending red and white wines will generally be cheaper and lower quality than a properly made Rosé – and will taste more like a white wine than a crisp, fresh pink wine.

答： 我們很喜歡讀者常問這個問題。Rosé(玫瑰紅酒)以紅葡 萄果汁釀造，但其與葡萄表皮接觸的時間短，所以令 酒呈淡粉紅色；換言之，酒與葡萄表皮接觸的時間愈 短，其顏色便會愈淡。一舨而言，釀酒師在Rosé產區( 例如法國普羅旺斯)並不會混合紅白兩酒來製造Rosé， 不然酒的顏色將會是橙色而非粉紅色，不信的話可以 做個實驗試試看呢！可能只有葡萄酒產量過剩的釀酒 師，才會如此混合兩種酒製造Rosé；而混合而成的 Rosé的品質及價格均普遍較正常釀造的Rosé為低，其 味道口感會較接近白酒，與清新清爽的粉紅美酒有所 出入。

Q7: How do I know when is the best time to drink a wine that is in my cellar? – Joshua Chow; Central 如何辯識葡萄酒的最佳飲用時機？—Joshua Chow；中環

Answer: Great question Joshua and one of the hardest questions to answer as you can’t exactly open it, check and then seal it again. The best thing to do is ask the people you bought it from as they are in communication with the wineries themselves. If you get the chance to meet the winemaker then they will give you an indication of the optimum time to drink the wine. Many wine critics will give a ‘timeline’ of when it’s best to drink but that depends on how you like your wine. On the whole, check the website of the winery and the tasting notes there will give you an indication of when is best to drink – or just buy a case of 12 bottles and taste one bottle per year until it tastes the way you want it to!

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答： 這是個好問題，而且也難以解答，因你不能直接開瓶試 酒，然後感覺不對便把它再次密封起來。你可以問問向 你售賣葡萄酒商店的人員，他們通常常與酒莊接觸，對 該酒有更深的認識。如果你有機會與釀酒師對話，更可 直接向他查詢，他能給予最佳飲用時機的指示。不少酒 評都會附有一個時間表，指出該酒何時最適合飲用，但 每個人對「最適合或最佳」的定義不同，受各自的口味 和喜好所影響。總之，先瀏覽酒莊的網頁，查看相關酒 評，有助你辯識其最佳飲用時機，不然就一口氣購入12 枝葡萄，逐年嚐一枝地找出最合你心意的口味！

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winetimeshk.com 43

Jobs provided by

以下職位由Wine Jobs HK提供

Recruitment in the wine business 人才招聘

Find out more wine job vacancies at www.winejobshongkong.com/

Sales Manager

請瀏覽以上網址查詢更多職位空缺

營業經理 Wine Kiosk Company Limited

Responsibilities:

- Achieve personal sales target - Explore new sales channels and distribution networks - Planning and executing marketing project, joint promotions and execute advertising campaigns - Responsible for organize exhibitions and promotion activities - Work closely with management to develop sales and marketing strategies

Requirements:

- A minimum of 3 years relevant (selling) experience in wine industy - Sound knowledge in wine business and existing sales network is a must - Good team player - Aggressive, self-motivated, independent, results oriented and good communication skill - Strong analytical skills and excellent presentation & interpersonal skills - Good command of written and spoken English and Chinese, fair Mandarin We offer on job training, long term career opportunity, fun working atmosphere and 5-Day work to the right candidate. Package is negotiable depending on experience. Priority will be given to persons who are immediately available, interested candidate please send full resume and covering letter with present and expected salary via email to victoria@ winekiosk.com.hk

Sales Representative

Senior Sales Executive 高級營業代表 Global Search Inc.

Responsibilities:

- Responsible for daily wine sales to private clients & trade customers - Develop clientele & maintain excellent business relationships - Follow up orders & maintain distribution - Develop and execute multi-level sales strategies to achieve sales targets - Participate in staff training and wine tasting events

Requirements:

- Passionate for wine cultures & wine - Knowledge of wine business & wine with notable certificates is a definite advantage - Service oriented & excellent communication skills - Organized & detail minded - Proactive, ability to work independently - A good team player - Proficient in spoken & written English and Chinese (Cantonese & Mandarin) - Immediate available is highly preferred Please send your CV to info@gsinc-asia.com & gary.fung@gsinc-asia.com Attractive remuneration package is offered to the right candidate. Interested parties please e-mail your resume with expected salary and date of availability to hr@madison-wine.com

營業代表 Mythos Global Pte Ltd

Responsibilities:

- Responsible for the marketing and sales of company products - Assist in formulation of marketing strategies - Penetrate and secure new/existing accounts to achieve sales revenue and profit target - Responsible for business proposals - Establish and maintain good relationship with customers

Requirements:

- Min. 2 years' experience in sales and preferably with good contacts in F&B sector - Self-motivated and dynamic - Independent, resourceful and result-oriented - Persuasive communication and influencing skills with a proven track record of growing sales - Able to communicate in English and local dialects With base salary and sales commission. To be discussed.

Office Manager

辦公室經理 The Flying Winemaker

Responsibilities:

- To provide important logistical assistance to the other members of The Flying Winemaker team - Take an active role in maintaining the professional face of the company - Ensure reliability and clear timely response for inquiries, or channeling to appropriate colleagues timely delivery of all wine orders and troubleshooting of any delays - Capable of developing new accounts in the HK market and increasing sales volume in the private and corporate sector - Assistance with project work

Requirements:

- Good written & spoken command of English and Cantonese - Previous experience in administration and/or food & beverage - Hong Kong Residency (note: Visa will not be sponsored for this role) - Highly organized and energetic - Ability to communicate clearly and efficiently with colleagues team player The above job description is a guideline for the key responsibilities of this position. The Flying Winemaker team prides itself on our ability to multitask and assist one another when workload presents itself to be heavy in one capacity or another.

The Flying Winemaker is proud to be an equal opportunity employer and does not favour applications or hiring based on gender, ethnicity, nationality, age or any other non-performance related factors.

Should you be interested in the above position please contact sean@ flyingwinemaker.asia directly.

44 winetimeshk.com

Wine Consultant 葡萄酒顧問 SINOSPAN

Responsibilities:

- Establish, develop and maintain business relationship with current and prospective customers. Includes dealing with and solve customer orders, planning events, forecasting needs - Generate new business opportunities by performing sales calls and sales visits, presenting our wine products & providing free wine tastings to potential customers - Participates in trade shows and conventions, organize events with their customers to boost sales - Gathering market information and implementing sales and marketing strategy

Requirements:

- Attention to details, self-motivated and strong customer relationship building skills, proactive and with a positive attitude - Skilled negotiator and problem solver. Able to work under pressure - Able to work independently and within a team environment - Sales experience within F&B sector. Experience in wine selling to local market is a plus - Good command of both written and spoken English and Chinese (Cantonese & Mandarin) Kindly send a full Resume with a Cover Letter.

Sinospan Ltd. Fine Food & Wine Division is a Hong Kong based company specializing in importing and wholesale of Spanish fine foods and boutique wines to Hong Kong and Macau markets. We are currently looking for a Wine Consultant and Sales Representative to join our team.

Junior Wine Specialist

初級葡萄酒專員 Zachys Asia Fine Wine The world’s leading name in fine wine retail and auctions is urgently seeking additional staff due to major growth in the region.

You will be responsible for helping to all incoming and outgoing stock, booking deliveries of client’s wines across Hong Kong, management of stock in warehouse and general administration. To excel in this position, you need strong organisational skills, a pro-active nature and must be fluent in Cantonese and English. Interest or experience in the fine wine industry would be an advantage. A passion for fine wine and a desire to be the best will be key.

Working for this prestigious international fine wine company, you will be rewarded financially and have excellent career development opportunities. For more information please contact Katherine Chan at: kchan@zachys.com