November 2014Issue 1 FREE

TOP 10WineRetailShops

LAST OF THE仲夏尾聲的美酒

So you want to beA SOMMELIER?你也想成為品酒師嗎？

Food & Wine Pairing 101美酒配佳餚入門 十大酒零售商

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Welcome 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 edu-cational 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

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 com-ments 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!

第一期《Wine Times Hong Kong》雜誌終於正式發行！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)

Drink Up, Hong Kong!香港飲勝！

Ali NicolFounder of Wine Times Hong KongA 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 every-one.

Contact us via email at md@winetimeshk.com

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Contents 目錄

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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！

“Join us for Tasting”Panel: Vietnam vs. Italy

飲食擂台：越南 對 意大利

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

Recruitmentin the wine business

行業人才招聘

Hello Wine World走進酒世界

So you want to be a Som-melier? 你也想成為品酒師嗎？

G’day mate! Get to know your Australian wines

認識產自澳洲的葡萄酒

Macau: Why not dine in a school? 澳門：學校、餐廳合而為一

Drink Up, Hong Kong!香港飲勝！

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Last of the Summer Wine仲夏尾聲的美酒

Food and Wine Pairing 101美酒配佳餚入門

Top 10 Wine Retail Shops十大酒零售商

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Chôm Chôm

Com

ing Soon!

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Hello 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 read-ers 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 maga-zine 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.

當大家讀到我所寫的「編者的話」，那份喜悅是難以形容的。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

November 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, Chris-tie and I have done in the past two months to “give birth” to this amazing-ly cool wine magazine! Okay… I just 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 giv-en 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!

因為是自己的生日月，一年之中最愛的月份，非十一月莫屬。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！

Stephy PoonPR Executive 公關

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

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

简洁之美，我的毕生追求

141012_205_275_LP_PINCEAU_chinois.indd 1 13/10/14 17:20

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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

LAST OF THESUMMER WINE

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In 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 sum-mer 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 drink-ing 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 experi-ence 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

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 holi-days. 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 Austra-lian winery that produces a whole range of wines, from the affordable ones we see on our supermarket shelves here

香港的夏天溫度既高且潮濕，這種天氣實在不討喜，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

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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 Cab-ernet 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 drink-ing 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 differ-ent 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 get-ting far too drunk! Riesling is a grape that pro-duces wine from very dry to very sweet and many Rieslings can be aged for a long time. With the Au-tumn Riesling, we suggest it is best drunk young when the fruit is still in abundance and can suit the palate of most drink-ers from the novice to the experienced drinker. As the wine ages, it loses a lit-tle bit of the fruity nature so we think, for optimum enjoyment; pick up a bot-tle of the latest vintage to make the day all the more memorable.

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Chardonnay lovers will be interested in the Penfolds Bin 311 to accompany their out-door 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.

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.

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 produc-ing 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 drink-ing outdoors and more than well suited to an afternoon around a barbeque.

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

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。

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。

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！

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 opportu-nity 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!

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近年來，品酒師這個職業在香港的葡萄酒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。

你也想成為品酒師嗎？

So you want to be a sommelier?

Being 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 experi-ence.

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 som-melier 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.

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

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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!

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 finish-ing culinary school, I did a range of wine things which included working in hotels and restaurants in wine coun-try, 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.

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：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。

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？

Did you love wine before you wanted to become a sommelier?成為品酒師前，就已經愛上葡萄酒嗎？

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.

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.

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：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。

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

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

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：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。

YVONNE CHEUNG

NIGELCHAN

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How did you first get into the wine business?你如何加入酒業？

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 with-in 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.

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。

Is it a demanding job day to day?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 oppor-tunity 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!

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.

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：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 wine-makers or by what you read. There’s inspiration every-where and it never gets old.

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.

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: 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 aca-demic 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 impor-tance. 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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Before 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 beauti-ful 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 clo-sure) there was no better alterna-tive. Cork is a flexible material that expands in the bottle neck cre-ating an hermetic seal. Needless to say that it was considered ad-vanced technology back then and there’s nothing wrong with that. Cork was natural, available in large quantities and at that time relative-ly cheap and the number of bot-tles 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 symbi-otic 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 evo-lution 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 mar-ket 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 attach-ment 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 certain-ly provides a better experience compared to the clumsy twist of a screw cap. Let’s just hope that the wine is good! Cheers.

當你看到這篇文章的標題，你大概會心想：「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 Montalci-no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)

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

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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 de-lightful 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

“Join us for Tasting”Panel: Vietnam vs. Italy

From the left 左起：1. Gianni Gagliardi Fallegro Vini Bianco 2012Cellarmaster Wines. Contact Lizzie Fraser: lfraser@cellarmasterwines.com / T: +852 31912000

2. Tre Monti Doppio Pignoletto Frizzante 2012BNS Asia Limited. Contact Martin Brady: martin@bns.com.hk / T: +852 51719489

3. Marotti Campo Albiano Verdicchio 2010Italy Small Vineyards. Contact Marco Bianchi: marco@italysmallvineyards.com / T: +852 23238190

4. Gulfi Carjcanti Sicilia IGT Blanco 2010Jebsen Fine Wines. Contact Florence Luk: florenceluk@jebsen.com / T: +852 29266233

5. Masut da Rive Pinot Nero 2010Heritage Wines HK. Contact Roberto Cioaca: roberto@heritagewines.com.hk / T: +852 60855160

6. San Silvestro Barbaresco Magno 2010Edrington Hong Kong. Contact Jonathan Mather: jonathan.mather@edrington.hk / T: +852 28918066

7. Terre Astesane Brachetto Piemonte 2013BNS Asia Limited. Contact Martin Brady: martin@bns.com.hk / T: +852 51719489

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♛TOP 1Tre Monti Doppio Pignoletto Frizzante 2012Color: GoldenAroma/Smell: Very light. It does not have the “strong smell” of al-cohol (guess lower alcohol level) Taste: Very light and elegant taste with a fruity after tasteWhy 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, appe-tizer, anything light in flavor, after-noon 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！

♕TOP 2Terre Astesane Brachetto Piemonte 2013Color: Bright clear redAroma/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 itselfBest 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 LauNutritionist 營養師

Charles CheungNutritionist 營養師

♛TOP 1Gianni Gagliardi Fallegro Vini Bianco 2012Color: Clear, pearl, lightAroma/Smell: Smoky Taste: Smoky, slightly bitterWhy do you like it? I really like the smokiness and bit-terness 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 foodBest occasion to drink: Dinner

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

♕TOP 2Masut da Rive Pinot Nero 2010Color: Dark red, brownAroma/Smell: Cherry, floral, leatherTaste: Medium bodied, dry and richWhy 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: DinnerOther comments: I wonder if it would be even better after a longer period of breathing.

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。

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STephy POONWTHK’s PR Executive

WTHK公關

♛TOP 1Tre Monti Doppio Pignoletto Frizzante 2012Color: Light transparent yellowAroma/Smell: Apple and peachTaste: A crisp and very refreshing white wine with the intense apple, peach and almond flavorsWhy 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 ben-edict or green salad with poached eggsBest occasion to drink: Lazy weekend brunch time or as a welcome party drink

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

♕TOP 2San Silvestro Barbaresco Magno 2010Color: Dark-purple redAroma/Smell: Hints of dark chocolate and pepperTaste: Full-bodied with me-dium-firm tannins yet still very smooth and rounded. It has a long finish with the notes of coffee, dark choc-olate and spicesWhy 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: Roast-ed bone marrow, mac & cheese and grilled meatsBest occasion to drink: A meaty dinner gathering with a group of friends

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

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♛TOP 1San Silvestro Barbaresco Magno 2010Color: Maroon-like, rather paleAroma/Smell: Floral and sweetTaste: Mild, soft and floralWhy do you like it? It went down my throat very smoothly and made me feel cozy and comfort-able.Best food pairing: AnythingBest occasion to drink: Any!Other comments: A decent straight forward wine

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

♕TOP 2Marotti Campi Albiano Verdicchio 2010Color: Pale and calmAroma/Smell: Strong and floweryTaste: Bitter-ish (dry), stronger and richWhy 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 pref-erence for tonight’s red wines.Best food pairing: Szechuan hotpot or anything with a sour or spicy strong flavored foodBest occasion to drink: Large group gathering or actually can enjoy by itself

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 LouWealth Management Advisor

財富管理顧問

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♛TOP 1Tre Monti Doppio Pignoletto Frizzante 2012Color: Very light yellowAroma/Smell: Barely smell anything but some appleTaste: Good balance of acidity and sweetness with a short lengthWhy do you like it? It offers a fantastic mouth feel be-cause of abundant sparkling bubbles, and at the same time it is very easy to drink for everyone.Best food pairing: Spicy chipsBest occasion to drink: Hap-py hour with snacks

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 2Marotti Campi Albiano Ver-dicchio 2010Color: Sweet yellowAroma/Smell: Flowery and honeyTaste: Strong and acidic with medium length. A slight bitterness wanders inside the mouthWhy do you like it? Some-times 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 hotpotBest occasion to drink: A big dinner with a group of friends who can actually drink a lot more than you think!

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

♛TOP 1Terre Astesane Brachetto Piemonte 2013Color: Slightly red with some bubblesAroma/Smell: Floral, fruity and perfume-likeTaste: Smooth, fruity and sweetWhy do you like it? It’s fruity and very easy for girls to drink. After all it is a ‘no-wor-ry” sweet sparkling red wine. Best food pairing: Any foodBest occasion to drink: A girls’ night out or happy hour

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 2Gianni Gagliardi Fallegro Vini Bianco 2012Color: Slightly yellowAroma/Smell: Very light floral aromasTaste: Very light with a little bit of lemon tasteWhy 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 tonightBest 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

Christie chanWTHK’s Editor WTHK編輯

Judy BauKindergarten Teacher 幼稚園教師

SAVE 15% ON ALL WINES*

(Enter “WTHKPROMO” code at check out)

www.victor iawines.com.hkFantastic Prices | Award Winning Wines & Spirits

Worldwide selection | T: 3469 9965*Discount code does not apply to promotional items | Valid until 31st Dec 2014

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SAVE 15% ON ALL WINES*

(Enter “WTHKPROMO” code at check out)

www.victor iawines.com.hkFantastic Prices | Award Winning Wines & Spirits

Worldwide selection | T: 3469 9965*Discount code does not apply to promotional items | Valid until 31st Dec 2014

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Food 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 din-ner 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, deter-mining 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.

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 ap-proach 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

如果說畢彼特與安祖蓮娜祖莉是天造地設的一對，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。

Food and Wine Pairing 101

美酒配佳餚入門

Text by Ali Nicol文：Ali Nicol　譯：Christie Chan

winetimeshk.com 27

with wine,but very difficult. Two good examples are asparagus and egg, the for-mer 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 Cab-ernet Franc can work nicely with a well poached egg. Failing that, stick with Cham-pagne 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-threat-ening sugar rush! Drink wines such as Port (sweet forti-fied 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, rela-tives 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. Remem-ber 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。

28 winetimeshk.com

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Coonawarra庫納瓦拉

Cabernet Sauvignon

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 Caber-net Sauvignon；另外，此產區的紅色土壤亦聞名於世。

Wynns, Jim Barry, Petaluma, Yalumba

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Barossa Valley巴羅莎谷

Shiraz

One of Australia’s oldest wine regions founded by German settlers, where the hot, continental climate makes wines with power and struc-ture. 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。

Elderton, Glaetzer, Hentley Farm, Langmeil, Penfolds, Torbreck, Spinifex

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Margaret River瑪格麗特河

Chardonnay, Semillon, Sauvignon Blanc, Cabernet Sauvignon

A maritime climate that houses bou-tique, 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Caber-net Sauvignon，而白酒的葡萄組合則為Semillon和Sauvignon Blanc。

Leeuwin, Moss Wood, Vasse Felix, Voyager Estate, Fraser Gallop

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

McLaren Vale麥羅蘭谷

Shiraz, Grenache, Mourvedre, Viognier

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。

GallopD’Arenburg, Clarendon Hills, Gemtree, Geoff Merrill

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Clare Valley克雷兒谷

Riesling

Moderate continental climate at altitude with warm days and cool 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。

Jim Barry, Kilikanoon, Grosset

winetimeshk.com 29

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Yarra Valley雅拉谷

Chardonnay, Pinot Noir

Cool climate wine producing region best suited to lighter style wines in-cluding 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。

Jamsheed, Coldstream Hills, Mount Mary, Giant Steps, William Downie

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Tasmania塔斯曼尼亞

Sauvignon Blanc, Chardonnay, Pinot Noir

Tasmania was one of the earliest re-gions in Australia to be planted with 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。

Domaine A, Domaine Simha, Bay of Fires, Frogmore Creek

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Adelaide Hills阿德雷德山丘

Chardonnay, Sauvignon Blanc, Cabernet Sauvignon

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

Angove, Nepenthe, Shaw + Smith

Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Hunter Valley獵人谷

Semillon, Chardonnay, Shiraz

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。

Tyrrell’s, Bimbadgen, Brokenwood, De Bertoli

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

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

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

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

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

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5.Region:地區

Top Grape Varieties:

著名葡萄品種

Known For:產區特色

Top Producers:著名酒莊

Canberra坎培拉

Riesling, Chardonnay, Shiraz, Viognier

Cool climate wines and low produc-tion. 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。

Clonakilla

• A 100% natural energy drink that contains no taurine, preservatives or synthetic ingredients

100％純天然能量飲品, 不含牛磺酸，防腐劑或人工添加成份

• A light and refreshing lychee flavoured drink made with crushed grapes and lime juice

清新荔枝口味融合葡萄及青檸汁

• Contains only natural sources of caffeine including guarana

採用具有提神功效的瓜拿納天然咖啡因

• Also contains milk thistle which can help detox the liver

並含有乳薊可幫助肝臟排毒

• Great on its own or compliments a wide range of spirits

可直接飲用或配搭各種烈酒調製成雞尾酒

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TRADE ENQUIRIES WELCOME Contact Vivi: +852 3591 1044

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winetimeshk.com 31

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

Brix Wines and Spirits in Tai Hang is a small store but has a vast selection of sparkling, white, red, whis-ky 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. Member-ship schemes are available that offer discounts to VIP members and delivery is free for all wine and spirits orders above $1,800.

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

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。

Brix Wines and Spirits

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

Madison Wine opened its doors opposite to Pacific Place Three in November 2012 and has been sup-plying 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!

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

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 ， M a d i s o n 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！

Madison Wine

TOP 10WineRetailShops

十大酒零售商

• A 100% natural energy drink that contains no taurine, preservatives or synthetic ingredients

100％純天然能量飲品, 不含牛磺酸，防腐劑或人工添加成份

• A light and refreshing lychee flavoured drink made with crushed grapes and lime juice

清新荔枝口味融合葡萄及青檸汁

• Contains only natural sources of caffeine including guarana

採用具有提神功效的瓜拿納天然咖啡因

• Also contains milk thistle which can help detox the liver

並含有乳薊可幫助肝臟排毒

• Great on its own or compliments a wide range of spirits

可直接飲用或配搭各種烈酒調製成雞尾酒

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TRADE ENQUIRIES WELCOME Contact Vivi: +852 3591 1044

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32 winetimeshk.com

Address: G/F, 49 Johnston Road, Wan Chai, Hong KongOpening 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 fami-ly estate and small produc-er 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Wine-beast，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(Champagne)、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。

Winebeast

Address: 209 Hollywood Road, Sheung Wan, Hong KongOpening Hours: Mondays: Closed; Tuesday to Thurs-day: 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 Holly-wood 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 spar-kling wines and quality red and white wines. Limon-cello and Grappa are also available in a store that, albeit small, offers a delec-table choice for aficiona-dos 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!

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 Itali-ana！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！

Enoteca Italiana by Italy Small Vineyards Top 10 Wine Retail Shops

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Address: Shop 3027, Podi-um Level 3, IFC Mall, 1 Har-bour View Street, Central, Hong KongOpening 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 look-ing 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。

Enoteca IFC Mall

Address: Shop 3, LG/F, Cen-tury Square, 1-13 D’Aguilar Street, CentralOpening Hours: Monday to Saturday: 10:00am to 10:00pm; Sunday & Pub-lic Holidays: 11:00am to 9:00pm

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 ev-eryday wines priced around $70 to fine wines from both the Old and New World, as well as whiskies from Scot-land and plus a range of Sakes from Japan. The shop is frequented by both tour-ists and locals alike mean-ing 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。

Watson’s Wine Cellar Century Square十大酒零售商

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

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 Bur-gundy 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 bud-gets 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 mem-bers 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(Bur-gu n dy)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！

Voi-la!

Address: Shop E, G/F, Yuk Sing Building, 1-9 Yuk Sau Street, Happy Valley, Hong KongOpening 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 Canton-ese 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 selec-tions 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 cui-sine. Schmidt Vinothek also operates a Wine Club which is started with your first purchase of $1,000 and allows VIPs to take advan-tage of special offers and discounts. Free delivery is available from the shop for orders over $1,500.

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 Vi-nothek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 Vi-nothek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。

Schmidt Vinothek

Top 10 Wine Retail Shops

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Address: Shop B1001, B1/F Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui, KowloonOpening 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 mem-bership 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 Cen-tre (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Pont 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Pont i Wine Cellar選購一枝相宜的葡萄酒！

Ponti 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

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 vis-iting, 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.

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。

Sens Wine Cellar

十大酒零售商

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Macau: Why not dine in a school?

澳門：學校、餐廳合而為一

“Food 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 Restau-rant 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 tradition-al Macanese and Portuguese dishes with home-style com-fort 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 restau-rant 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 forti-fied 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 selec-tion 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 environ-ment that is the IFT Educa-tional 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

美國記者Dorothy Day(1897-1980)曾經說過「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。

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 / 85983077Reservations: fbreservation@ift.edu.mo訂座電郵：fbreservation@ift.edu.mo

Text & Photography by Ali Nicol攝影：Ali Nicol　譯文：Christie Chan

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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 new-ly 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

has delicate creamy crab fla-vours 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 per-fectly portioned leaving plenty of space for the main courses.

The IFT Educational Restau-rant supports organic agricul-ture 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!

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。

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

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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 beauti-fully 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 avail-able 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.

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, Ma-canese 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 cer-tainly 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 overwhelm-ingly pleased you did! After all, your visit if nothing else will inspire the future gener-ations of hospitality in Hong Kong and Macau to become the best and helps to further the development and continua-tion of the heritage of Macau.

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Niepoort 1991(375ml)為$270，而一杯Ferreira Quin-ta 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。

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。

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

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 avail-able (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！

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!

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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 pop-ularity stakes. High end French wines are still, on the whole excellent quality but not exactly ‘everyday drink-ing 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！

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 de-pends 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!

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！

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 natu-rally 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 LongRosé(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。

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Recruitment in the wine business人才招聘

Jobs provided by以下職位由Wine Jobs HK提供

Sales Manager營業經理Wine Kiosk Company LimitedResponsibilities:-　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 at-mosphere 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營業代表Mythos Global Pte LtdResponsibilities:-　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.

Wine Consultant葡萄酒顧問SINOSPANResponsibilities:-　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 bou-tique 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 WineThe 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

Office Manager辦公室經理The Flying WinemakerResponsibilities:-　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.

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. Inter-ested parties please e-mail your resume with expected salary and date of availability to hr@madison-wine.com

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

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