What Else Besides Tempranillo?

每逢提起西斑牙葡萄酒往往都離不開Rioja的紅、白酒,而然西班牙盛產其他葡萄酒如Sherry,今期便為大家介紹較少人知的葡萄佳釀。有275年歷史的Bodegas Alvear乃Andalucia區最古老的釀酒廠。傳至第八代的Alvear,他們善於採用Pedro Ximenez葡萄釀造Sherry雪梨酒,以名為Criaderas及Solera,一個源於西班牙南部的方法釀酒。

Whenever someone mentions Spanish Reds they don’t really go far from Rioja, which is a shame since Spain truly has one of the world’s best wineries, with Bodegas Alvear being one of them. Throughout its 275 years, Alvear is the oldest winery in Andalucia and one of the oldest in Spain, stretching through eight generations. Using Pedro Ximenez grapes, Alvear adopts the Criaderas and Solera system, unique and originated in the south of Spain.

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Hakushu Single Malt 12years

白州單麥威士忌。早已忘記什麼時候愛上日本威士忌,最初當然是抱著玩玩下的心態嚐試,畢竟這距離威士忌的發源地,蘇格蘭足有九千公里的東洋島國,會以什麼心態對待威士忌呢,自不然有一份好奇。結果跟很多人一樣,開始了這日本威士忌之旅。日本人的一貫做事認真的態度,把一座又一座的蒸餾廠重新在不同的地方建立起來,一個又一個大家現在都很熟悉的名字由此而起,蒸餾廠的一切細節、運作都按蘇格蘭的一樣全搬到日本,而且更盡善盡美。跟蘇格蘭不同的是,日本的氣候較暖,陳年過程熟成會較快,而且由於日本的蒸餾廠較少跟其他酒廠購入原酒作調配以增加出品的風味,因此他們很努力鑽研不同的技術為自己的酒釀增添個性。這也是他們在短時間內成功的因素。

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Making a Homey Nest ﹣ Liu Kai Chi

He knows that there are a lot of opportunities out there, but he is like a young cub enjoying itself in the comfortable nest and guarding its beloved family. Clamming up himself and following his heart, he is always pleasantly facing the outside world in a harmonious way.

他當然清楚世界上還有更棒的,但卻仿傚懶得出洞的小動物一樣,總愛窩在這個舒舒服服,安安穩穩的溫暖巢穴,守護著最深愛的家人,用隨心隨緣的沉默態度,去跟周遭作出最恰到好處的互動,微笑地。

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Numanthia 5L Special Edition

If you’ve never seen a 5-litre bottle before, well here it is. From the Castilla y Leon region in Spain, it’s the latest gem from the winegrowing heritage of hundred-year-old Tinta de Toro vines. To celebrate the momentous occasion, winemaker Manuel Louzada has released a limited edition of only 134 bottles of vintages, perfectly encasing it within a hand-made black wood and copper box, an epitome of elegance. This never-before-seen bottle ensures the wine ages perfectly and slowly over time.假如大家從沒見過一支5公升的紅酒,藉此機會大開眼界吧。來自西班牙Castilla y Leon地區,Numanthia採用了達百年的Tinta de Toro葡萄藤。為慶祝全新葡萄酒的推出,釀酒師Manuel Louzada特別呈獻了Numanthia限量版,全球只售134支,更將其設置於黑木及銅全人手製酒箱,盡顯貴氣風範。

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Biodynamic Wines

It is not a question here of going back to the debate that sets proponents and opponents of biodynamic winemaking against one another, because one way or another it tends to descend into a religious war where the wine is the great forgotten and the great loser. For those who want to know more about it I would not hesitate to recommend François Bouchet’s recent book “Cinquante ans de pratique”, edition Deux Versants, which sets out very clearly the principles, methods and practices of this type of viticulture. 我們在這裡不是要重複討論到底應該支持還是反對生物動力(Biodynamic)葡萄酒釀造方法,因為這樣只會引起不必要的爭辯,最後大家反而會忘記葡萄酒本身,成為最大的輸家。如果大家想了解多一些,我會毫不猶豫地推薦François Bouchet最近出版,Deux Versants的《Cinquante ans de pratique》,裡面詳細解說這種葡萄種植以至釀酒技術的理念、方法及慣常做法。在最近舉行的一次品酒會中,我希望參與的人士能夠品嚐到很多不同的生物動力葡萄酒,從而明白為什麼越來越多出色的葡萄農及釀酒師會採用這種方法。這的確是難以預計的。

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Is It the Wine, or Us?

改變的是葡萄酒、還是是我們? Is it the wine, or us?
喝酒多年,認識不同的酒友,發現他們飲酒的習慣也有所不同,尤其是對於年份的理解有所不同。對於酒齡較淺、或較年輕的朋友,他們會較喜歡年份較新的葡萄酒,喜歡她們的艷麗、明亮、濃郁的感覺,一般陳年三至七年的葡萄酒他會便覺得很滿意。Over the years of wine drinking, I’ve come to meet many wine buddies and have noticed a varied range of drinking habits from many of them, especially in terms of their views on wine and their vintage years.

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