August 2015Issue 10 FREE

十大沙灘酒吧

TOP 10BeachBars

Luis Pato：叛逆的代表人物

Luis Pato:Rebel,

Icon, Legend

Footprints of WTHK:A Tour to Italy

跟隨WTHK的足跡：意大利之行

the creativity forge

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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

I am sure many of you are enjoying the summer sun and that many of you has either been away

somewhere exotic or are planning to head off somewhere nice in August. Many of us hate the summer more for its relentless humidity rather than anything else; but with the amount of bars that have air-conditioning these days; there are plenty of places where you can go to beat the heat.

Our Top 10 this month is more for those who like the heat and the sun as we have trawled around the coasts of Hong Kong to find our top 10 recommended beach bars – not necessarily for wine drinking, just for overall experience, relaxation and a way to get away from the city on those precious weekends during the summer months.

Away from home, I headed to Italy for a week at the beginning of July to spend five days in southern Italy and a day up north. We wrote every day on the website about or experiences abroad but in this issue we give you a little synopsis of the places and the wines we visited and tasted thanks to Italia del Vino and Grandi Marchi. It was an intense week and was nothing like a holiday, but we had a blast and met some very cool people, ate some amazing food and tried some world class wines.

Our cover story this month features none other than the rebellious,

pioneering and legendary winemaker from Portugal, Luis Pato. Maker of some stunning wines that are “not your average Portuguese wines”, we sat down with the highly regarded and respected man for a chat in local Portuguese restaurant Casa Lisboa.

Staying on the theme of Portugal, we also explain to you a little more about Madeira – a different style of wine made on an Atlantic island under the control of Portugal. These wines are superb and although may take a little getting used to, are a breath of fresh air, something different and a style of wine that can almost live forever in your cellars.

We also talk to rock star winemaker Matt Dees from famed Screaming Eagle winery’s little brother winery Jonata. Located in California’s Santa Ynez valley, we talk to Matt about himself, his passion for wine and how he became a winemaker – we would tell you about the wines, but we believe they speak for themselves and suggest you go out and buy some and judge for yourself!

In all, we have another issue packed with interesting things to do, interesting people and some great, world class wines. So grab a glass, turn the page, sit back and relax and enjoy our August issue of WTHK! Cheers!

相信許多人現在正享受着夏日的陽光，而許多人也選擇在八月份外遊並享受異國

的夏季。不過，許多人同時也非常討厭夏帶來的雨水和濕氣，但香港幾乎所有酒吧均為冷氣開放，一定能找到消消暑氣的好去處。

本月的十大專為喜歡和陽光玩遊戲的你而設，我們為讀者走遍香港從南到北的海灘，搜羅可以讓人邊喝酒邊看沙灘景的酒吧—或許當中有些並不是葡萄酒酒吧，但卻是個放輕鬆的好去處，令你能遠離城市的繁忙勞碌好好享受珍貴的週末時光。

在七月初，我離開香港展開意大利之行，在南部待上五天，然後在最後一天前往北部。我們身在國外的每一天也不忘於WTHK的網站分享所見所聞，今期的雜誌也會載有此行的「精華版」，在此我們需向Italia del Vino和Grandi March表達謝意，感謝他們邀請WTHK參與其中。雖然這幾天的行程非常緊湊，並不是個悠閒的假期，但這個旅程完滿結束之餘，我們也認識了新的朋友，吃過一流的美食並喝過世界級的美酒。

本月的封面人物叛逆、創新、傳奇的釀酒師Luis Pato，所釀造的美酒佳釀絕非一般葡萄牙葡萄酒的貨色。我們相約這位備受尊崇的釀酒師，來到葡國菜餐廳Casa Lisboa與他談天說地。

另 外 一 篇 報 道 亦 與 葡 萄 牙 主 題 有 關 —Madeira—屬於另一種風格的葡萄酒，產於葡萄牙管治的一個大西洋島嶼。這種酒很特別，可能一開始嚐到它是還魚適應，但其口味清新，而且更可說它是「永遠不老」的酒。

我們也訪問了有性格的釀酒師Matt Dees，他在Screaming Eagle酒莊的「親生弟弟」Jonata酒莊工作，致力釀造產自美國加州Santa Ynez地區的葡萄酒。我們與他舉杯談天，了解他與他作為釀酒師的一切；至於他釀造的葡萄酒，我們沒有多談，所謂『一試便知龍與鳳』，我們建議你自己嚐嚐它便知道了！

總結而言，我們又出版了另一期內容豐富有趣的WTHK雜誌，當中不乏酒界的大人物以及世界級的佳釀，希望你能好好的享受閱讀我們的八月號！飲杯！　　　　　　 (Christie Chan譯)

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Contents 目錄 p7 Rebel by Luis Pato

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Footprints of WTHK:A Tour of Italy

跟隨WTHK的足跡：意大利之行

Hello Wine World走進酒世界

August’s Wine Events 品酒日曆－八月份

Top 10 Beach Bars十大沙灘酒吧

NZ Sauvignon Blanc shortage:

Is the sky really falling?紐西蘭Sauvignon Blanc短缺：

這是大事件嗎？

Drink Up, Hong Kong!香港飲勝！

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Baga Off: A Rebel With A Clue!是他太瘋癲抑或他人看不穿？—叛逆分子Luis Pato

Winemaker Chat – Matt Dees of Jonata釀酒師訪問：Jonata酒莊的Matt Dees

Editor’s Review:Penfolds RWT & Cocktails by Charles Joly at aqua小編點評：Penfolds RWT及Charles Joly獨家調製的夏日雞尾酒

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The Wine Doctor:Moscato; Something Sweet for Summer酒博士專欄：嚐一口夏日的甜—Moscato

Wine Times Macau:Island Wines: A Taste of Madeira澳門：島嶼之酒Madeira

p19 Footprints of WTHK:A Tour of Italy

p24 Jonata by Matt Dees

p36 Ocean Drive@aqua

Recruitmentin the wine business行業人才招聘

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44Whine-On: Ask us whatever you like!

讀者專欄：想問就問！

p38 Happy Wine Woman

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Christie ChanEditor of Wine Times Hong KongAlmost an alcoholic who thinks the fun part of life starts getting unlocked when you drink. On first impression is not into girly-ness and sweetness; but spirits and liquors.

Achievement unlocked – Christie Chan has been working for Wine Times Hong Kong for ONE year now! I still remember how I felt when I first joined WTHK – small-scaled media corporate

founded and led by Ali who is easy-going and passionate about wines as well as a practical person. Still feeling the same, I am happy that Ali and I always work as a team; he does what he does best and I do what I do best. I sincerely hope our specialization will continue to bring good work to our readers and lead WTHK to a brighter future.

Reviewing what work was done last month, again Ali was out of town in early July and headed to Italy for winery visits, while I was here in Hong Kong going to tastings on behalf of WTHK as we don’t want to miss them. I’ve attended the first-ever full vertical tasting of Penfolds RWT Barossa Valley Shiraz 1997 to 2012 at the Ritz Carlton, which was hosted by Penfolds Chief Winemaker Peter Gago. It was a great tasting experience for me as I don’t often get the chance to taste the difference of the wines throughout the years. Another tasting event I’ve gone to was a bit special for me as it was the first cocktail tasting I’ve attended – Curated Menu by 2014 WORLD CLASS™ Champion Charles Joly at aqua. It was a night full of enjoyment that I tasted several awesome cocktails made by Charles Joly and enjoyed watching him and his crew working behind the bar as well as the ever stunning night view of Victoria Harbour on the 30th floor at aqua in Tsim Sha Tsui. Not only should the best bartenders acquire excellent bartending skills to make great cocktails but also have the charisma to catch the eyes of their customers as if they are on a stage performing. No customers will complain about long wait on their drinks when they are entertained while waiting, right? Attending these two interesting tasting events, I’ve written a report about them so please check what’s on the pages that I’ve shared with you in this issue.

Believe it or not half of summer has gone and it’s time to get to the beaches whenever we can before we’ll be missing the big sun and tanned skin. So I’ve been going to beaches to see if there are great bars or places to drink by the beach and came up with Top 10 Beach Bars in Hong Kong. Check these places out and enjoy drinking and the beach view at the same time, why not?

突然容易又一年，我已在WTHK工作一年了！還記得初這裏工作的感受：老闆Ali是個容易相處的人，而且真的對葡萄

酒充滿熱誠，因此才創立了這家規模小的傳媒機構，與眾人分享各款的美酒佳釀。一年後，感覺依舊，我和Ali各自做自己在行的事，名符其實為一個工作團隊，希望我們能繼續發揮分工合作的優點，為讀者帶來更多有趣的酒品資訊，而WTHK業務亦會蒸蒸日上。

回顧上月的工作，Ali於月初又再外出公幹，他到了意大利參觀了幾個酒莊(詳情請讀讀他所寫的文章)，而我則在香港代表WTHK參與我們不想錯過的試酒會。幸得Penfolds邀請，我參與了由Penfolds首席釀酒師Peter Gago主持的垂直品酒會，有機會嚐RWT Barossa Valley Shiraz 1997至2012年份的紅酒，嚐

透了整整16年的變化！而另一個試酒會則為香港及倫敦高級食府aqua推出新的夏日雞尾酒，他們請來2014年World Class™調酒大賽冠軍Charles Joly創作一系列具夏日色彩的雞尾酒。喝着清新可口的雞尾酒，望着Charles Joly以及其團隊「有型地」為賓客調製飲料，再從尖沙咀海旁位於第30層樓高的aqua遠眺欣賞着維港夜景，真讓我度過了一個美好的晚上！最佳調酒師不只擁有專業純熟的調酒技巧，更要在調酒時發放令人目不暇給的魅力，這樣才稱得上為最佳調酒師吧！如果客人等候飲料來到已經等了好一段時間，而期間眼睛一直被調酒師所吸引，相信被娛樂的他或她也不會多作投訴的，是嗎？而我出席了這兩場試酒會，也想與讀者們分享我的看法，就請你們翻頁到我所寫的文章，細閱我的分享吧。

不到你不相信，我們的夏天已經過了一半，所以要把握到海灘的好時機，免得到冬天來臨時才後悔，記掛着大大的太陽和一身古銅膚色。因此，我為讀者走遍了香港各個沙灘，尋訪位於沙灘旁的酒吧或餐廳，推介了《十大沙灘酒吧》。能夠一邊享受着陽光與海灘，一邊喝着喜歡的啤酒、雞尾酒或葡萄酒，何樂而不為？

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Text by Ali Nicol

Photography by Christie Chan

譯文、攝影：Christie ChanImages 圖像：Luis Pato

是他太瘋癲抑或

他人看不穿？—叛逆分子

Luis Pato

Baga Off:A Rebel With A Clue!

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Many of our readers here at Wine Times Hong Kong tell us how much they

rate and love drinking Portuguese wines but the selection of wines from any part of Portugal, with the exception of fortified wines called Port has always been pretty poor in the city. Macau has mainly had the monopoly on Portuguese wines as we have traditionally headed over there for our wine-fuelled weekends at restaurants such as Fernando’s that have always sold Portuguese wines at a more affordable price than they were here in Hong Kong.

But, a recent swing towards more interesting wines and a drop in the interest in the traditionally drunk French wines, the door has opened for Portuguese wines and companies such as Adega Royale are now importing some quality wines from all over Portugal into Hong Kong – and making the prices of the wines extremely affordable too!

One of the great wines they import into the city are the wines of revolutionary winemaker Luis Pato. Luis makes wines in the Bairrada region of Portugal and is inventive, creative, rebellious and, on the whole a genuinely great man with a wicked sense of humour and, all that being said; a man who takes his wines and his winemaking very seriously.

Luis did not start off with a winemaking background; he has a degree in chemical engineering although he could have a degree in law for all the time he has spent arguing with the “powers that be” of Portuguese wine law-makers. Consistently looking to make wines from grapes and in a style that contradicts the laws of DO Bairrada, he has often de-classified his wines and withdrawn many from the denomination making them simply Vinho Regional Beiras as opposed to DO Bairrada.

“A rebel? Me? Of course!! But I keep my identity. I am from the 1960’s generation when the revolution was in the streets in France, even in Portugal. So, this asking for freedom is in my origins – in my fermentation, in my skin! I like to keep my freedom, doing what I want to do. But I am the owner; I can’t do bad things!”

Luis popped into Hong Kong and Macau a couple of weeks ago to host a few dinners and see what’s going on in Asia. Wine Times HK took an afternoon out with Luis and tasted some of the range of his wines available in the city. We caught up in local Portuguese restaurant Casa Lisboa for a quick chat about his wines and get to know more about the man himself.

我們知道許多WTHK的讀者喜歡喝葡萄牙的葡萄酒，對其評價也不錯，但除了加

烈葡萄酒砵酒(Port)外，其他產自葡萄牙內各產區的葡萄酒，在城內的選擇卻少之又少。澳門可謂獨市經營葡萄牙葡萄酒市場，如果要度一個暢飲無礙的週末，我們會到澳門的法蘭度餐廳(Restaurante Fernando)，在那裏喝上許多的葡萄牙葡萄酒遠比香港的餐廳來得便宜。

不過，近來享用葡萄酒的趨勢有所改變，飲者對傳統常喝到的法國葡萄酒興趣減低，反之樂於嚐到出奇不意的葡萄酒，這也為葡萄牙的葡萄酒帶來了商機，本港酒零售商Adega Royale也進口不少產自葡萄牙的葡萄酒，售價更是非常合理而負擔得起的呢！

他們進口的葡萄牙葡萄酒當中，由革命創新的釀酒師Luis Pato所釀造的為上乘之品。他在葡萄牙Bairrada產區釀酒，是個具創作力、具創意、叛逆而富幽默感的釀酒師，但最重要的是，他對他的葡萄酒及釀酒事業非常認真。

Luis並非一開始便投身釀酒事業，他畢業於化學工程科；或許更可取得一個法律學位，只因他一直以來與葡萄酒的立法機關爭辯不休。他嚮往釀造的葡萄酒與DO Bairrada產區相關的法例規定不乎，於是他常常在葡萄酒分類及命名上降級和讓步，把他的葡萄酒產地列為Vinho Regional Beiras，而非DO Bairrada產區。

「反叛分子？我？當然是吧！然而我認清自我。我來自六十年代，正值革命年代，當時法國，甚至葡萄牙的街道上也充斥着革命抗爭。因此，爭取自由是我的本性──更在我的釀酒中，在我的皮膚裏！我喜歡我享有的自由，可以做自己想做的事。但身為擁有者，我不能做壞事！」

Luis上月來到香港及澳門，舉行了數個葡萄酒晚宴，也了解到現時亞洲葡萄酒市場的情況。趁着這個機會，我們邀他到葡國菜餐廳Casa Lisboa與之訪問，並一同嚐嚐其中能在香港購買得到的葡萄酒，進一步認識他的葡萄酒以及他本人。

「對我來說，我釀造不出我不喜歡的葡萄酒。這是不可能的。我以自己種植的葡萄釀酒，而所種植的葡萄品種由我自己挑選，是我認為最適合於那片土壤上種植的品種，這運用到我35年來的釀酒經驗。舉例說，Baga葡萄比較適合在黏土(clay)或白堊土壤(chalky soil)上生長，而Cercial葡萄也是一樣，但Maria Gomez葡萄則較適合於砂土(sandy soil)上種植。選擇在最適合的土壤上種植最適合的葡萄，這個優化程序乃最重要的一環。」

Luis的葡萄酒容易入喉，與厚身且重單寧的Dao紅酒截然不同，但澳門不少商鋪卻多擺賣Dao紅酒吸引旅客選購，而這些葡萄酒往往令

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口腔失望。Luis的葡萄酒呈現出一定的「新世界葡萄酒風格」，而Luis指這是因為「消費者喜歡嚐到新鮮感」。

「我會釀造合消費者口味的葡萄酒，但同時我會掙用傳統的葡萄品種，以及自己喜歡的方式去釀酒。」Luis說。「例如，以Maria Gomez葡萄釀造的葡萄酒與絕大部分的亞洲食物也配搭；但我也可以該葡萄釀造出甜酒或氣泡酒，用以配搭中菜或泰國菜。在我的葡萄酒中，你可以嚐到當中的多元化，總能與某類食物配搭──而不一定是葡國菜。」

葡萄牙的葡萄酒經歷的變化不少，從Luis的父親開始，以較為傳統方式釀酒，所釀葡萄酒也主要供應予葡萄牙國內市場的需求，或是為了鍾情於葡萄牙葡萄酒、來自一至兩個年代前的英國人而釀造。

「我的父親是個傳統種植葡萄的農民，因此我選讀化學工程科令他大為驚訝。但是現在，我比他使用更少化學物──我與他的看法有所不同；現時的人想法總會與以前不同吧。」

在Luis的思想中，傳統仍然佔有一大部分，雖然不難看到他一直在使葡萄酒變得更多元化及更創新，以酒莊的風土種植出最好的葡萄，最終釀造出最好的葡萄酒。他意識到，要釀造自己及飲者皆喜歡的葡萄酒，他需要把傳統及新式混合起來。

「我想用傳統的葡萄但以稍為現代的釀酒方式釀造葡萄酒。」Luis說。「我的家族自18世紀以來便從事葡萄酒業，因此我們不用刻意接受有關釀酒學的訓練，我們可從父母釀酒的過程及方式中學習到傳統釀酒法。」Luis強調這點同時，說：「我釀造葡萄酒時會保持其傳統，但也喜歡加入創新元素。這也是我向女兒們指出的一點：我們一定要具有創意，一定要當走在前端的人。如果我們不經他人的批評，那將會是件壞事。」

我們喜歡其中三款葡萄酒(暫時還未嚐到他的氣泡酒，但指日可待)，Vinhos Velhas 2013便是其中之一，這款白酒香氣四溢，口感細膩順滑，餘韻帶有大黃和吉士醬的味道。「這就像是混合了Chablis及Alsace葡萄的白酒。」Luis接着說：「但絕不是Chardonnay及Ries-ling！」

Rebel 2010則可算是近年來一枝具標誌性的葡萄酒，而且酒標上更盡展Luis外向「過癮」的性格。這紅酒是款具新世界風格而容易入喉的Baga紅酒，其單寧結構及果味均很好。它是枝配搭食物享用的紅酒，但卻容易入喉；幾乎就如Nebbiolo紅酒一樣的結構與口感(可能有些人會說是Barolo，但我們不想在此作產區上的比較)，而整體而言則是款超出預期的佳釀，使人樂於多喝幾杯。

嚐到Vinha Pan 2011，Luis把它與勃艮地的葡萄酒相比，但並非比較其風格，而是其生產方

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“For me, I can’t make wine that I don’t like. It’s impossible. I make wines from my grapes, from my plants; plants that whose varietal I have chosen and who best fit the soils. This is what I have 35 years of experience for. For example, Baga is better on chalky/clay soil, Sercial is the same but Maria Gomez is better on sandy soil. This optimisation, to choose the best grapes for the best places is the most important thing”.

One thing that can be said about Luis Pato wines is that they are very friendly and approachable, a far cry from the heavy, tannic Dao wines that often frequent the shelves of Macau’s tourist shops that allure the wine tourist but disappoint on the palate. The wines show a certain ‘new world style’ to which Luis notes that “consumers are always looking for something new”.

“I do make wines that are suited to the consumer yes, but using my traditional varieties and in a way that I am happy with”, says Luis. “For example, the Maria Gomez is very good with a lot of Asian food; but I can also make sweet or sparkling wines that are very good with Chinese or Thai food. We have such diversity in our wines, you can always find one kind of food to match with the wine – it doesn’t always have to be Portuguese food”.

Portuguese wines have come a long way from the times when Luis’ father was making wine in a more traditional style, mostly for the internal market in Portugal or for the wealth of British wine lovers who fell for Portuguese wines a generation or two ago.

“My father was a traditional viticultural farmer and when I studied Chemical Engineering he was rather surprised. But nowadays, I use less chemicals than he used – I have a different vision than him; but then people think differently now than they did back then”.

Tradition is still very much a part of Luis’ thought process although it’s plain to see that diversifying and innovating is essential for him to get the best from his terroir and, ultimately, his fruit that goes into making the wines. Luis is fully

conscious that in order to make the wines he likes and to make wines that he thinks people who drink his wines like he will have to have a blend of traditional and new methods.

“I want to take traditional grapes and make them in a slightly more modern style”, Luis says. “The family has been in the wine business since the 18th century and it’s normal for us to not have oenology training as we can learn through tradition and through how our parents made wine”, Luis highlights, but notes; “I keep it classic, but I embrace innovation. This is what I tell my daughters; we must be innovative, we must be the first ones. If we are not criticised, it’s a bad thing”.

Three of our favourites (we didn’t try the sparkling wines but will do soon) were the Vinhos Velhas 2013 which was wonderfully aromatic white with a creamy mouth feel and a note of rhubarb and custard on the finish. “It’s like a blend of Chablis and Alsace”, says Luis. “But without Chardonnay and without Riesling!”

The Rebel 2010 – an iconic wine these days which highlights Luis outgoing personality on the label – is an easy drinking new world style Baga with a nice tannin structure and good fruit. It’s a food wine, but an easy drinking one; it’s almost like a Nebbiolo (some would say Barolo but we’d rather not make

winetimeshk.com 11

regional comparisons) in structure and palate weight and is, overall, an exceptionally good wine and a joy to drink.

Finally we tried the Vinha Pan 2011 which Luis compares to a Burgundian wine, not so much in its style but in its production method. Made from vines that only house three bunches each the wine is made to age. The problem you will find with this wine is that it drinks superbly now, so it may be struggle keeping it in your cellar – but Luis assures us that it truly is well worth the wait.

A man devoted to wine Luis Pato

式。釀造此酒的葡萄長自只有三枝分枝的葡萄藤，而且適宜陳擺久釀。但問題就這樣衍生了：現在享用這酒也很不錯，究竟要把它置在酒櫃中，還是現在就喝？這真的令人很掙扎！不過，Luis向我們保證，這款紅酒一定值得我們等待。

Luis Pato肯定是個專注於葡萄酒的人，如果要數他能夠流芳今生的事，那便是他花了一輩子的時間去革新葡萄牙的葡萄酒業。不管他能否流芳今生也好，或許還是已經做到，只可以留待時代的見證。但現在可以肯定的是，他為葡萄牙葡萄酒的付出確是好事，而我們希望他對葡萄酒的熱誠、專注可以延續至世世代代相傳。

Luis Pato的葡萄酒於本港酒零售商Adega Royale有售，詳情可電郵到grace@adega-royale.com與Grace Fung聯絡。

most certainly is. If there is one legacy that Luis will leave behind it will be that of a man who spent his whole career trying to revolutionise the Portuguese wine industry. Whether or not he does – or already has – only time will tell, but for now, he is certainly doing the right thing by Portuguese wines and we hope his passion and dedication to making great wines carries on for generations to come.

Luis Pato wines are available in Hong Kong from Adega Royale. For more information contact Grace Fung on grace@adegaroyale.com

Giro d'Italia

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or

• • • ♦ • ♦ • • •

All prices are in HK$ and subject to 10% service charge

Finta pesca all’alchermes

Alchermes and pastry cream dessert

Veneto Wine Lunch on every Saturday in September

Sarde in saor con uvetta, pinoli e polenta bianca

Sour sardines with sultana, pine nuts and white polenta Pairing

Biancavigna, Prosecco Conegliano Valdobbiadine Extra Dry

Casiunsei con rape rosse, semi di papavero e ricotta salata Beetroot ravioli with poppy seeds and mature ricotta

PairingCa'Rugate, Soave Classico Monte Fiorentine

Baccala' alla vicentina Stockfish with onions, capers and tomatoes

Pairing Sodevo, Ribolla Gialla Venezia Giulia

Bollito di manzo con pere e radicchio fritto

Poached beef briskets, pears sauce and fried radicchioPairing

Ca'Rugate, Amarone della Valpolicella Classico

Pairing Ca'Rugate, Recioto di Soave, La Perlara

4 Courses – HK$ 598 5 courses – HK$ 698

For booking, please call (852) 2681 2888 email:info@vignetteduvin.com

winetimeshk.com 13

August'sWine Events

For the full information on all the above events

visit our website www.winetimeshk.

com/events

各品酒活動詳情可瀏覽WTHK網站

www.winetimeshk.com/events

My Favourite Things Wine Dinner with

Cottage Vineyards

Miss Man-ners Class

and Tasting with Gins-berg+Chan Summer

Red Wine Tasting at Schmidt Vinothek

Raboutet Family Wine

Dinner at Con-gress Plus

Raise the Steak

Dominus Dinner with

Ginsberg+Chan

JM Boillot Batard

Montrachet Respective

Spanish Wine

Tasting with Amo-rosso Wines

Summer Fun BBQ

with Schmidt Vinothek

My Favourite

Things Wine Lunch with

Cottage Vineyards

New Cham-pagne Tasting

with Gins-berg

+Chan

Summer Red Wine Tasting with Schmidt

Vinothek

1. Trinité Estate Acaibo ‘The Debut Winemaker Dinner’ with CCF / 2. Grace Vineyards Tasting at

Enoteca CentralShop

1. Brunello 1995-2007

Tasting with Gins-

berg+Chan / 2. Vino and Pasta by the

bay with Vignette du Vin

1. Opus One 2012 Vintage Tasting at Enoteca Central

Shop / 2. Summer White Wine Tasting at Schmidt Vinothek

/ 3. Planeta Sicily Wine Dinner with East Meets West

Wines

1.Australian Wine Dinner with Amorosso Wines

/ 2. Summer White Wine Tast-

ing at Schmidt Vinothek

4th

Tue

5th

Wed

6th

Thu

10th

Mon

11th

Tue

12th

Wed

15th

Sat

13th

Thu

14th

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27th

Thu

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Thu

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26th

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Summer is well and truly upon us (I know this because I recently tried walking around Central

in a suit) and the heat and humidity that comes with it is also brings the opportunity to taste and drink a different style of wine. Whilst on my travels around town in the sweltering heat over the last few weeks it struck me that what I really needed to beat the heat and quench my thirst was a nice refreshing glass of Moscato.

The majority of drinkers of Moscato are, undoubtedly women but this does not exclude men from partaking in the sweet goodness that comes in every bottle. Moscato is in fact only the Italian name for the drink that is lightly sparkling, low in alcohol, extremely addictive and comes from the Muscat family of grapes.

This family of grapes actually include hundreds of different varietals and while I won’t bore you with the extensive list of names that the grapes go by – there are over 200 varietals in the family - I will tell you that the most important varietals are Muscat Blanc (used in the production of Moscato d’Asti) and Muscat d’Alexandria (used in the production of vin doux naturel in France and in other sweet wines around the world from California to South Africa to Australia).

But why is Moscato such a great drink for the summer? Well, for starters it’s slightly sweet – some can be really very sweet – which makes a nice change from the bitterness of drinks such as beer or more acidic white

wines. It’s not sugary sweet however, so you can drink it throughout the afternoon and its low alcohol percentage (usually 5%) allows for drinkers to appreciate the wine in greater quantities that one could with other, more highly alcoholic wines.

The ubiquitous junk trips that take place over the summer months are not only a way to relax in the sunshine and forget about life in the city but also seem to give revellers carte blanche to start drinking early morning and continue this throughout the day and into the evening. This usually leaves even the most hardcore drinkers with ‘sea legs’ by the end of the day but should you be sipping Moscato throughout the day the effects of its lower alcohol on you will be lessened.

Moscato is a hugely aromatic wine that gives off floral aromas that are alluring in the glass. On the palate it is semi sweet or sweet and is refreshing with hints of ripened grapes, a touch of honey and a bouquet of white stone fruit dance around the mouth. Normally reserved for after dinner, it is the perfect drink for afternoon sipping in the sun.

I suggest this summer seeking out a good Italian Moscato – there are plenty around from retailers both in shops and online here in the city. Enjoy a touch of sweetness on your weekend afternoons while soaking up the summer sun at the beach or on the junk and I am sure that this is a wine that will make summer 2015 all the more memorable.

太陽的威力真的不能不佩服(穿着整套西裝在中環走動時我便知道)，而夏天所帶來

的高溫和濕度可能會讓你想喝點不一樣的葡萄酒。對我而言，消暑降溫的方法有許多，其中一個便是喝一杯清新怡人的Moscato。

毫 無 疑 問 ， 喜 歡 喝 M o s c a t o 的 多 數 為 女性，但這不代表男士不可以嚐到瓶中的一點甜。Moscato這個名稱本是個意大利文，意指氣泡少而低酒精含量，並以Muscat葡萄家族的葡萄所釀造的葡萄酒。

這葡萄家族中的成員品種很多，但我不想列出整個沉悶而冗長的列表—足足有200個品種。我只會向大家介紹一些最重要的品種，包括Muscat Blanc(釀造出Moscato d’Asti)和Muscat d’Alexandria(釀造出法國的vin doux naturel(天然甜酒)和其他產地從美國加州到南非和澳洲的甜酒)。

為 甚 麼 夏 天 特 別 適 合 喝 M o s c a t o ？ 對 入門者而言，這酒的口味稍為帶甜，而部分更是非常甜，相對帶苦味的啤酒或是酸度較高的白酒，它是另一個討喜的選擇。然而，Moscato的甜並非出自糖分的「死甜」，因此你可把它喝上一整個下午，而且其酒精含量低(通常只有5%)，比起較高酒精含量，可以提高喝的份量並慢慢品嚐。

夏天總是參與一個接一個的海上派對，因為你可以好好享受陽光，暫時離開忙碌的城市生活，還可以從早喝酒喝到晚！對於喝得較多的人來說，在船上難免會腳步浮浮，不過，如果你整天都在喝 Moscato的話，那你可能會走得站得更穩吧。

Moscato的香氣四溢，杯中的花香甜味令人難以抗拒，而味道則屬於半甜或甜，口味清新帶熟透的葡萄果味，帶有一點蜜糖的甜，以及許多白肉有核果的果味。人們通常在晚飯後享用Moscato，在午後的陽光下享用同樣寫意。

我建議讀者們找到一枝好的Moscato在夏天享用—無論在香港的酒品零售店鋪或網購平台都不乏選擇。就讓這點甜為我們在夏天的陽光底下帶來更多好時光，製造更多愉快的記憶！

　　　　　　　　　　　 (Christie Chan譯)

THE WINE DOCTOR - Moscato; Something Sweet for Summer酒博士專欄－Moscato

18 winetimeshk.com

winetimeshk.com 19

Footprints of WTHK:A Tour of Italy -

Campania, Puglia, Calabria and

Liguria跟隨WTHK的足跡：

意大利之行－Campania, Puglia,

Calabria和Liguria產區

Text by Ali NicolPhotography: Ali Nicol &

Camilla Conforti譯文：Christie Chan

攝影：Ali Nicol & Camilla Conforti

20 winetimeshk.com

Again, this year the very kind people at Italia del Vino and Grandi Marchi sponsored a

few of us Hong Kong wine writers to tour the splendour of Italy and as I, jet-lagged and bleary-eyed watch the sun in its entire resplendent orange blazoned glory rise above the houses of the beautiful city of Rome on the first of my six day trip around the vineyards and wineries of Calabria, Liguria, Campania and Puglia reality sets in and it’s time to taste a few wines!

Day One kicked off with seminars and wine tastings hosted where we learned more about the wineries that make up the two sponsoring consortium. Kicking off the mornings proceedings was Dean Lapthorne of Trento DOC’s Ferrari winery who talked about the wonderful sparkling wines they make there. Ferrari winery is a stunning place and having visited it last year, it’s easy to close your eyes and picture the Dolomites as you sip his excellent wines.

In fact, we tasted our way through 30 wines before lunch including some excellent wines from some very good friends; Anna Abbona of Marchesi de Barolo hosted a tasting of her Cannubi Barolo 2011, Carmen from Casa Vinicola Sartori showed off her Corte Bra Amarone della Valpolicella Classico DOC 2008, Ermes Scardova presented his

Medici Ermete Concerto Lambrusco 2014 from Emilia Romagna to get things started; whilst afterwards Michael from Alois Lageder showed off his Porer Pinot Grigio 2013 from Alto Adige, Giorgio from Umani Ronchi presented his Cumaro Conero Riserva DOCG 2011 – the first tasting of this wine for Hong Kong people ever. Tancredi Biondi Santi then hosted us to taste the Biondi Santi Brunello di Montalcino 2007 and there were also some excellent wines from Jermann, Mastroberadino, Donnafugata, Banfi, Gaja, Ca del Bosco and Pio Cesare.

Post-tasting we were airport bound headed south to Calabria where by morning we were soaking up the sun and the heat in the vineyards of Cantine Librandi. After being greeted by sons Paolo and Raffaele accompanied by father Nicodemo at the refurbished farmhouse that doubles as a reception centre, dining room and agricultural museum we dived into a chilled glass of Spumante before taking a tour of the museum and then heading for a rustic lunch in the museum paired together with a range of their fantastic regional wines.

After leaving the winery and a 3 hour drive later we made it to the town of Taranto which is near Bari and, although somewhat decrepit

Italia del Vino與Grandi Marchi再一次慷慨地邀請香港的酒評人來到意大利，參觀酒莊

之餘更飽覽意大利的富麗堂皇。絢麗燦爛的橙色渲染整個天空，映照着美麗的羅馬城市，而受時差折磨、兩眼昏花的我隨即展開了這趟為期六天旅程，準備參觀Calabria、Liguria、-Campania及Puglia產區中不同的葡萄園及酒莊，品嚐各酒莊釀造的佳釀。

在旅程的第一天，聽了主辦酒莊的介紹，嚐過他們釀造的葡萄酒後，了解到更多有關贊助機構的資訊。來自Ferrari酒莊的Dean Lapthorne先拔頭籌，為我們介紹這間位於Trento DOC產區、釀造出不少美妙氣泡酒的酒莊。我去年曾到訪那處，酒莊四周的壯麗景色令我印象深刻，喝一口他們的酒，讓你輕閉雙目就能想像到置身於Dolomites般。

光在午飯之前，我們已嚐到30款葡萄酒，當中包括好朋友給我們嚐到的佳釀。Marchesi de Barolo酒莊的Anna Abbona主持了一個試酒會，讓大家嚐到其酒莊的Cannubi Baro-lo 2011；Casa Vinicola Sartori酒莊的Car-men向我們展示了Corte Bra Amarone della Valpolicella Classico DOC 2008；而Ermes Scardova則介紹了產自Emilia Romagna產區的Medici Ermete Concerto Lambrusco 2014。於同一個早上，Alois Lageder酒莊的Michael讓我們嚐到他的Porer Pinot Grigio 2013，而Umani Ronchi酒莊的Giorgio也展出其Cumaro Conero Riserva DOCG 2011，更是首次有香港人嚐到的葡萄酒。之後，我們邊聽着Tancredi Biondi Santi的講解，邊喝着他的Biondi Santi Brunello di Montal-cino 2007，還有許多釀自Jermann、Mas-troberadino、Donnafugata、Banfi、Ga-ja、Ca del Bosco以及Pio Cesare酒莊的優質佳釀。

winetimeshk.com 21

試酒會完結後，我們乘車到機場前往南部的Calabria的Cantine Librandi酒莊，溫熱的陽光把我們喚醒，正是遊走葡萄園的好時機。Nicodemo和兩位兒子Paolo及Raffaele接待我們到一間翻新過的農家小屋中，這裏除了是接待中心外，同時也是餐室及農業博物館。在好好參觀這個地方之前，我們當然先要嚐嚐一杯冷凍的Spumante吧。我們在參觀過後吃到一頓具鄉村風味的午飯，並配搭一系列的由該酒莊當地釀造的美酒。

我們吃過喝過便繼續旅程，經過三小時的車程後，我們到達毗鄰Bari的Taranto小鎮。雖然在進入該小鎮的路上，看到已經倒閉的工廠，讓人認為這是個破舊的小鎮，不過來到鎮內的中心地帶，予人感覺較為具古色古香的漁村風情，而且專營海鮮的餐廳及酒吧林立。我們在此度過兩個晚上，在第三天的清晨便出發到Puglia產區的Castello Monaci酒莊──在我曾到訪過的酒莊當中坐擁最壯麗景色的酒莊之一。

瑰麗奢華也形容不了這酒莊；與擁有該酒莊的第四代家族成員Luigi Seracca Guerrieri、掌管酒莊的主席及家族元老Vitantonio Seracca Guerrieri，以及釀酒師兼釀酒學家Leonardo Sergio打過招呼後，我們便在帶領下到酒窖和酒莊各處參觀。在短於廿年的時間裏，-Castello Monaci酒莊從20,000枝的葡萄酒產量，躍升至今天的二百萬枝。酒莊由僧侶們於1492年創立，但從前的貞潔、謙遜及服從性已被今天的王族傳統所取代。

產自Puglia產區的葡萄酒很吸引人，原因在於區內的風土，加上地勢平坦，高溫且陽光充沛，使釀出來的葡萄酒比起較冷氣候地區的葡萄酒更帶點甜，形成其極為容易入喉而合眾人口味的特質。在如斯美景下喝着這樣的美酒，以及參觀附近的雄偉古堡，構成了這趟旅程最難忘的部分回憶。

在回到Taranto小鎮途中，我們停車到了由Zonin集團擁有的Masseria Altemura酒莊。我喜歡懂得「玩」的釀酒師，而Antonio Ca-vallo必定是其中一個──你會想與他夜夜笙歌！參觀過酒窖後，晚餐時間不僅只有美食的份兒，我們還喝上一枝又一枝的葡萄酒，多得難以清算！在回程的90分鐘內，巴士車廂內的氣氛頗為寧靜，因為不少人在車上經已倒頭大睡了！

太陽初升，我們出發前往Campania Monte-fusco的Terredora酒莊。這酒莊成立於1994年，當時Walter帶着兒子Lucio、Paolo和女兒Daniela另起爐灶，從家族經營的Mas-troberardino酒莊走出來成立了Terredora酒莊，藉以重新復興當地的原生葡萄品種，包括Aglianico、Fiano、Falanghina和Greco di Tufo葡萄。

Daniela負責接待我們到他們家小巧有致的酒莊，她整天都把笑容掛在臉上，是個百分百典

22 winetimeshk.com

with run down factories as you enter the town, the centre is a rather quaint, fishing village-esque place with plenty of seafood restaurants and a plethora of wine bars to choose to have a drink in. We were to spend two nights here and the dawn of day three saw the group heading off to Puglia and to one of the most stunning wineries I have ever visited – Castello Monaci.

Opulent is an understatement and we were greeted by 4th generation proprietor Luigi Seracca Guerrieri, winemaker and oenologist Leonardo Sergio and president and patriarch Vitantonio Seracca Guerrieri which was followed by a guided tour of the winery and cellars. Less than 20 years ago Castello Monaci made just 20,000 bottles but these days their expansion allows for a production of approximately 2 million bottles. The castle was founded by monks in 1492 but what stands there today is more fit for royalty rather than those that practice chastity, humility and obedience.

The wines of Puglia are very appealing due to the terroir

型的意大利女人，而且比起旅程中遇到的其他意大利人，她的口音算是最易聽得懂的了。好客的她也當上我們的導遊，帶領我們參觀酒莊和超冷的酒窖，然後再慢慢品嚐Campania產區的美酒──相信許多香港人對其釀造葡萄酒的品種聞所未聞，更不用說是否曾經嚐過。嚐過一系列的美酒佳釀，以及在下午踏足過酒莊的葡萄園後，我們便繼續路程前往Naples待上一夜。

來到旅程倒數第二天，我們乘車往北經Flor-ence到Liguria和Cantine Lunae，嚐到我認為是此行中最佳的葡萄酒。Liguria是著名生產白酒的地區，而Cantine Lunae則以Ver-mentino葡萄釀造的白酒聞名。身為一個喜愛白酒多於紅酒的愛酒者，我簡直置身於天堂中品嚐到甘露──這些葡萄酒美得使我銀包裏的鈔票全都進了其店鋪的收銀機裏！雖然我不願離天堂而去，但我們行程中預留了時間到酒莊附近的水療中心舒展一番，於是帶着醉的腳步到達那處，在泳池中享受在意大利最後一夜的日光餘暉。

當我醒來知道旅程來到尾聲，依依不捨地出發前往米蘭參加2015年世界博覽會。米蘭世博的場地大得難以形容，能夠親身到場感受實在令我感到興奮，各個展館分別展示世界各地的飲食文化及生活方式，讓與會者能在多個文化中交流薈萃。場地佔地廣，展館多元化而令人感興趣，需要多於一星期的時間才能把每個展

of the region and the hot, flat topography and high levels of sunshine which gives the wines a little more sweetness than wines from cooler climates which make them extremely easy drinking and very approachable and it must be said that the wines of Castello Monaci, together with the stunning scenery and tour of the grandiose castle made for one of the most memorable parts of the trip.

On the way back to Taranto we stopped off at the Zonin-owned Masseria Altemura. I love a winemaker who knows how to have fun and winemaker Antonio Cavallo is most certainly one that does; the kind of guy that you want to go out drinking all night with! After a tour of the cellars we sat down for a wonderful dinner and a whole lot of wine! Suffice to say the bus trip back to the hotel that night was a rather quiet one with many of the troupe nodding off during the 90 minute journey!

Morning saw us head to Campania and to the Terredora winery in Montefusco. Terredora was set up

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in 1994 when the Mastroberardino family split up and father Walter and his sons Lucio and Paolo along with daughter Daniela left the original Mastroberardino winery and founded Terredora further south with a view to reviving the indigenous grapes of the region – Aglianico, Fiano, Falanghina and Greco di Tufo.

Upon entering the small, compact family winery we were greeted by the effervescent Daniela who is your quintessential typical Italian lady – larger than life with a permanent smile on her face and an accent that could possibly be the most pronounced accent we heard during the whole trip so far. Most hospitable she was and after a lovely tour of the winery and their exceptionally cold cellars we headed to taste some of the wines that are so proudly Campania and are made from grape varietals that most in Hong Kong will not have heard of – let alone tried – before. A great selection of wines was served and, after a tour of the vineyards in the afternoon we were back on the road and this time heading to Naples for the night.

The penultimate day of the trip saw us head north to Liguria via Florence and to Cantine Lunae where, for me anyway, the best wines of the trip were served and tasted. Liguria is best known for its white wines and Cantine Lunae for its whites made from the Vermentino grape. Being more of a white wine lover than a red wine lover, I was as close to oenological bliss as I ever have been tasting their outstanding whites – wines that were so good that most of my budget disappeared into the cash registers of their wine shop! Although hesitant to leave, we were due to check in to a spa near the winery so, somewhat inebriated we checked in and headed straight for the pool to soak up the last vestiges of sunshine on our final night in Italy.

Waking up on the last day of a trip knowing you are heading home is always somewhat depressing but we were off to Milan for a few hours to go to Expo 2015 Milano. Arriving at the Expo brought new-found excitement and in fact it is so hard

to describe in words just how big the place is. Pavilions from pretty much every country in the world show off food, lifestyle and drinks; the culture of each destination. They’re huge, interesting and diverse and it would take more than a week to be able to visit each and every one in its entirety. Luckily my partner in crime had been there before so we headed to Brasil for what turned out to be one of the most eclectic post-wine lunch walks on a floor that basically left you unable to walk for minutes afterwards; followed up by a scenic trip to Bahrain, a lush courtyard of almost all the tropical fruit trees you can think of. Strange, but mind-blowingly interesting! Sadly then it was off to Malpensa Airport and with just enough time for a couple of glasses of sparkling Ferrari Perle 2008 I was back on the plane and Hong Kong bound once more.

Did I have a great time? Sure! Did I make some great new friends? Hell yes! Taste some great wines? A lot of the time! Do I want to move to Italy and live the Italian lifestyle? Sure, I had just better start making some money!! Anyway, a big thank you to Faye and Camilla, without whom this trip would have not been possible and without whom I would have no great memories and at least one or two great friends for life less.

幸好，我的「老死」早已在米蘭世博先睹為快，在他的資訊下我們在吃過一頓不拘一格的葡萄酒午餐後來到巴西館，走在路上的頭數分鐘可謂舉步維艱！我們展開到Bahrain之旅──一個種滿熱帶果樹的綠色後花園。有點古怪，但卻令人嘆為觀止！歡樂的時光過得特別快，轉眼便要啟程前往Malpensa機場踏上歸途，在喝過兩、三杯Ferrari Perle 2008氣泡酒後，我便上機再轉機回到香港。

問我這趟旅程愉快嗎？當然！問我認識到新朋友嗎？那還用說！嚐到美酒佳釀嗎？許多！那我想到意大利定居，過着意大利人的生活嗎？當然想，只是我需要先賺到一筆錢！不管如何，還是要感謝Faye和Camilla，要不是她們的話，這次的葡萄酒之旅根本不成行，而我也不會有這麼美好的回憶以及認識到一、兩位摯友。

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Winemaker Chat – Matt Dees of Jonata釀酒師訪問：Jonata酒莊的Matt DeesText by Ali Nicol譯文：Christie ChanImages 圖像: Jonata

Matt Dees is the winemaker at Santa Ynez winery Jonata which is best

known for being the little brother of “California First Growth” Screaming Eagle. Since 2004, Matt has been crafting world class wines from the 600 acres they own making California wines with finesse rather than bravado; a wine style that bucks the trend of making big, fat, full bodied wines in California.

With Matt behind the label, he brings experience from vintages at Staglin in Napa and Craggy Range in Hawkes Bay, New Zealand as well as a degree in Soil Science from University of Vermont. Although he doesn’t have a degree in oenology, it’s soils that excite him most and the soils of Jonata were almost not to be with one well known agronomist telling the group before they planted their vines that the soils were really “only good for asparagus”.

It did not take long for it to become clear that the decision to plant Syrah, Sangiovese and Bordeaux varietals was the right one and a dedication by both founder Stan Kroenke and Matt himself found the wines being heralded by some of the most revered wine critics in the world; the likes of Robert Parker, Antonio Galloni and Stephen Tanzer included in said list.

Most of Matt’s wines are in small, limited production and the majority of the wines are sold to their

mailing list in the US. Luckily, here in Hong Kong we have an allocation of many of them and they are available through One Red Dot Fine Wines; who also hosted Matt in Hong Kong recently so we took the chance to grab a coffee with him in the Conrad hotel and find out more about what makes the man himself tick.

Wines from Jonata are available in Hong Kong from One Red Dot Fine Wines – for more information please contact Anne-Sophie Roposte by email on anne-sophie.roposte@onereddot.com

「自Jonata酒莊的葡萄酒幾年前首次推出市面，立即成為其中一個位於Santa Barbara產區令人印象深刻的新酒莊。」—Robert Parker，載於2010年的《The Wine Advocate 2010》

Matt Dees是位於Santa Ynez山谷Jonata酒莊的釀酒師，此酒莊的名氣來自它的

「哥哥」—加州第一個酒莊Screaming Ea-gle。從2004年開始，Matt在其佔600英畝的土地上釀造出世界級的葡萄酒，以務實多於冒險的態度重新打造加州的葡萄酒—有別於一般厚身、雄渾的加州葡萄酒。

作為Jonata酒莊的軍師，Matt具備十足的資歷，他曾於Napa產區的Staglin酒莊及紐西蘭Hawkes Bay產區的Craggy Range酒莊工作，更於美國佛蒙特大學(University of Ver-mont)的土壤科學科取得學位。雖然他並非畢業於釀酒學，但他對土壤學最感興趣，而Jo-nata酒莊的土壤更是個挑戰—一個知名的農學家曾形容這地「只適合種植露筍」。

後來，酒莊決定種植Syrah和Sangiovese等波爾多葡萄品種，不用多久，酒莊釀造出來的葡萄酒便獲得來自部分最受人尊崇的酒評人的好評，當中包括Robert Parker、Antonio Gal-loni和Stephen Tanzer，證明了創辦人Stan Kroenke和Matt的決定是正確的。大部分由Matt釀造的葡萄酒均以小規模的方式生產，產量供應有限，主要郵寄予在美國的訂單。幸而我們在香港也可以經酒零售商One Red Dot Fine Wines購得這些佳釀，而且他們最近邀請到Matt到訪香港，我們趁機邀他與之訪談，到港麗大酒店的咖啡廳聊聊他的釀酒理念。

Jonata酒莊的葡萄酒於本港酒零售商One Red Dot Fine Wines有售，詳情可電郵到anne-sophie.roposte@onereddot.com

“Since Jonata’s debut releases a few years ago, this has been one of the most impressive newcomers in the Santa Barbara region”; Rob-ert Parker, The Wine Advocate 2010.

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WTHK: WTHK: How did you become a winemaker?你是如何成為一位釀酒師的？

MD: Well, I grew up in Kansas City; which is no fine wine growing Mecca! I was always the kid playing baseball where the ball would fly over my head because I was al-ways picking up bugs! I’ve been a soil geek since the day I was born! I then went to university in Vermont which is about as far as from good terrior as you can get! When you start making wine in a region like that, you have to do it for the love of the process and love of the product. From about age 18 or 19 I started making wine – so before I was legally allowed to drink!

MD：我在美國Kansas City長大，一個沒有優質葡萄酒生產的地方！小時候的我在打棒球時，總會讓球在頭頂上飛過而接不住它，因為我在忙着把煩人的蟲子趕走！而我一出生就注定是個「土壤迷」！之後我便到了Vermont州的大學讀書，地理位置與優良風土的所在地距離甚遠呢！當你在如此的一個區域釀造葡萄酒，你需要先愛上整個過程，也要對葡萄酒抱有熱愛。我在大約18、19歲時開始涉獵釀酒，當時還未到達喝酒的合法年齡呢！

WTHK: So how did you end up in California?為甚麼最後在加州落腳？

MD: One day I looked up and said ‘what and I doing here? I need to be somewhere called California!’ I moved to Aus-tralia to study but realised that winemaking isn’t some-thing you learn at school – I am much more hands on and like to chart my own path. I tasted a wine when I was back in New York – Staglin Family Vineyard 1995 Cabernet Sau-vignon. They made the mistake of putting their phone number on the back of the bottle so I called them repeat-edly and said “hey I’d like to come out and interview for a job”. They laughed and said ‘we have no job’ and I said ‘well I already have my ticket’ – so I showed up the next day! They gave me a job in the vineyard!

MD：有一天我問自己：「我在做甚麼呢？我要到一個叫做加州的地方！」我移居到澳洲學習釀酒，發現釀酒並非能在學校裏學到的知識；我更想憑着自己的雙腳，走出自己的路。我人在紐約時，曾嚐到一款葡萄酒—Staglin Family Vineyard 1995 Cabernet Sauvignon。酒莊作了一個不明智的決定，在瓶身背面的酒標印有酒莊的電話號碼—我重重複複致電到酒莊說：「我想來到你們的酒莊面試找工作。」接電話的人發出笑聲，向我說：「我們沒有工作提供給你」，然而我說：「我已經訂了機票」；於是隔天我便來到了酒莊！他們讓我在其葡萄園裏工作！

WTHK: And then you joined Jonata in ’04 and been there since?你之後在2004年加入了Jonata酒莊，一直在此工作嗎？

MD: Yeah, I joined Jonata in 2004 and have grown with the vineyards and came on board to make the first wines. On the property we now grow 11 varietals and we also have Pinot Noir and Chardonnay off the property. It’s such a blessing – at Jonata, we really just focus and concentrate on what really matters; making a wine that shows where it’s from and where it’s grown.

MD：是的，我在2004年加入了Jonata酒莊，在其葡萄園種植葡萄，並釀造出首批葡萄酒。現時我們在酒莊內種植11種葡萄，而不在酒莊範圍內也有種植Pinot Noir及Chardonnay。這是個祝福—在Jonata酒莊，我們真的只專注集中於重要的事上，釀造出能夠反映產區風土的葡萄酒。

WTHK: Do you have a favourite grape varietal to work with?在你的釀酒生涯中，你有一款最喜愛的葡萄品種嗎？

MD: For me, nothing comes close to Cabernet Franc. It’s a bear; it’s an absolute bear! I mean I love it; and in retro-spect I hate it! It’s awful – it tastes terrible in the vineyard! It’s like a wrestling match; I mean it grows well, it doesn’t get rot and it’s a pretty tough grape – but the ripening; I find that so fascinating. It has a tiny ripening window so you have to get it right. If you get it wrong, it’s like jalape-no juice or prune juice – but if you get it right it’s like lav-ender and pencil shavings which are very true in the wine.

MD：對我而言，沒有一種能與Cabernet Franc相比的葡萄。它是一隻熊，絕對是一隻熊！我的意思是我愛這個葡萄品種；回顧起來我卻討厭它！在葡萄園中嚐到它，其口味差極了！就像是個摔角比賽般；我的意思是這種葡萄能好好生長，不會腐壞而生命力強—但在葡萄果成熟時，我感受到當中的奧妙。其葡萄果成熟時期短暫，因此你需要在適當時機收成，如果收成時機選擇錯誤，那麼它便會像墨西哥辣椒( jalapeno)或洋梅(prune)的果汁—不過當選擇了適當的時機收成，它便會像薰衣草及鉛筆屑一樣。

Interview Time 訪談時間

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AIS Launches Sommelier Program in Hong Kong意大利侍酒師協會(AIS)課程現正招生

意大利侍酒師協會(Associazione Italiana Som-melier；AIS)是一個於1965年7月7日在米蘭

成立的非牟利機構，並在1973年4月6日正式得到意大利政府的認可，而協會也是創立全球侍酒師協會(Worldwide Sommelier Association；WSA)的成員之一。AIS是全世界歷史最悠久及規模最大的侍酒師協會之一，僅在意大利便有30,000名會員。協會的其中一個目的是為了認可侍酒師的專業資格，為葡萄酒、傳統的專業及美食文化增值；也為了在服務性行業相關的學校推廣專業訓練，加強侍酒師的專業水平，以致得到國際認可及尊重。

隨着意大利文化在香港愈來愈流行，尤其在與酒相關的行業，全港最大的意大利葡萄酒供應商Italy Small Vineyards現正為有興趣的業內或公眾人士，提供意大利侍酒師協會(AIS)的課程。報讀人士修讀為期六星期的課程後，即取得AIS Level 1的認可資格，而這課程重點為葡萄酒生產的學問(Wine Production Knowledge)和品酒技巧(Wine Tasting Technique)，上課總時數為45小時，分別由10節為時兩小時的課堂及5天全日的密集課堂組成。

而AIS課程的重點在於葡萄酒的專門、專業，以及對葡萄酒的熱誠，透過學習葡萄酒知識和品酒技巧，報讀人士可以全面裝備成為提供專業品酒及美食配搭意見的侍酒師；具體而言，他們可從五個領域探索相關知識，包括正規的葡萄酒賞析、品酒技巧、葡萄種植、釀酒學(例如有關葡萄品種、地區性或國際性葡萄酒等知識)，以及美食與葡萄酒的配搭學問。完成整個課程而取得合格成績之學員，將獲得侍酒師的專業資格(Certificate of Sommelier)，正式取得侍酒師的頭銜。此外，AIS也提供分三個等級的侍酒師課程，學員修畢課程後可取得AIS專業侍酒師的文憑證書(AIS Professional Sommelier Diploma)。

Italy Small Vineyards現正於本港提供AIS的相關課程，詳情請電郵到aishongkong@italysmallvine-yards.com與Marco Bianchi聯絡。

Italian Sommelier Association, ‘AIS’ (Associazione Italiana Som-melier) is an Italian non-profit organization founded in Milan on July 7th 1965, officially recognized and legally acknowledged by

the Italian government on April 6th 1973. The Italian Sommelier Association is part and founding member of the Worldwide Som-melier Association (WSA) and is one of the oldest and the largest sommelier association in the world, featuring more than 30,000 members in Italy alone. One aim of the Italian Sommelier Associ-ation is to qualify the sommelier’s role and profession, therefore adding value to wine, traditional specialties and gastronomy culture. Its aim is also to promote the introduction of its didactic approach in hospitality related schools, as well as to endorse the sommelier’s professional role, international recognition and esteem.

With the increase in popularity of Italian culture in the city especially in the wine industry, Hong Kong’s largest Italian wine supplier Italy Small Vineyards will soon be offering courses from AIS – The Italian Sommelier Association – to interested members of the trade and public starting at the end of February in an intense course based over 6 weeks that will result in the attaining of the AIS Level 1 certificate. This course focuses on Wine Production Knowledge and Wine Tasting Technique and takes approximately 45 hours of classes split into 10 classes with 2-hour duration and 5 full-day intensive classes.

The course itself focuses on the need for wine expertise, profes-sionalism and enthusiasm. Students will learn this through wine knowledge and tasting skills making them fully prepared for a professional wine tasting and food pairing as a sommelier. More specifically, students will explore five key areas: proper wine appre-ciation and tasting skills, wine growing and making and the skills involved in such, grape varieties, the international and regional wine world and food and wine pairing. The completion and passing of the course means that students will receive the Certificate of Sommelier and be able to have the title “Sommelier”. AIS exclu-sively teaches a three-level certified sommelier course which leads to the achievement of an AIS Professional Sommelier Diploma.

AIS Sommelier programs are available from Italy Small Vineyards in Hong Kong. For more information contact Marco Bianchi on aishongkong@italysmallvineyards.com

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十大沙灘酒吧

TOP 10BeachBars

Bistro One (Club One)

Limewood

16 Beach Road, Repulse Bay+852 8209 9822Opening hours: Monday to Sunday 12nn-10pm

“Spacious!” 「寬敞舒適！」

Shop 103/104 The Pulse, 28 Beach Road, Repulse Bay+852 2866 8668

Opening hours: Monday to Sunday 12nn-11:30pm/Fridays & Saturdays till midnight

“Cocktail paradise!” 「雞尾酒天堂！」

Repulse Bay 淺水灣

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Top 10 Beach Bars

Stanley Main Beach 赤柱正灘

Beach Club 鬼佬小廚Stanley Main Beach, Stanley+852 5118 4294Opening hours: Monday to Sunday 10am-10pm

“Beach view from above!” 「居高臨下的沙灘景！」

CococabanaG/F Shek O Beach Building, Shek O Beach

+852 2812 1826Opening hours: Monday to Sunday 12nn-11pm

“Nice hang out lunch!” 「吃頓悠閒午餐！」

Shek O 石澳

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十大沙灘酒吧

Windsurfing Centre & Outdoor Cafe

1 Hak Pai Rd, Cheung Chau +852 2981 8316Opening hours: Monday to Sunday 10am-6pm; Closed on Wednes-day

“Hidden secret place!” 「隱密諧和！」

長洲滑浪風帆中心露天茶座

Koon Yam Wan,Cheung Chau長洲觀音灣

Concerto Inn Palm Tree Pigeon & Seafood Cafe

28 Hung Shing Ye Beach, Yung Shue Wan, Lamma Island +852 2982 1668

Opening hours: Monday to Sunday 8am-10pm

“Green garden & beach view all in one!”「集後花園和沙灘景色於一身！」

浪濤軒

Hung Shing Ye Beach,Lamma Island

南丫島洪聖爺灣

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Top 10 Beach Bars

Lantana40 Cheung Sha Lower Village, Lantau Island+852 5465 5511Opening hours: Sunday to Thursday 11am-9pm/Fridays & Saturdays 11am-10pm

“Top place for families and kids!” 「最適合一家大小！」

Cheung Sha Beach,Lantau Island大嶼山長沙海灘

Pui O Beach,Lantau Island

大嶼山貝澳海灘

MavericksPui O Beach, Lantau Island

+852 5662 8552Opening hours: Fridays 5pm-11:30pm/

Saturdays, Sundays & Public holidays 11am-11:30pm

“Good vibes! A hub for surfers & skaters!”「氣氛一流！滑浪及滑板愛好者的聚腳地！」

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十大沙灘酒吧

The Faith Casual Dining & Seafood Oyster BarGolden Beach, 18.5 Miles, Castle Peak Road, Tuen Mun

+852 2451 2099Opening hours: Monday to Sunday 11:30am-1am

“Rare in the New Territories!”「新界罕有之選！」

Golden Beach, Tuen Mun屯門黃金泳灘

Silvermine Beach Resort Blue Horizon Café銀鑛灣渡假酒店 海天一色Silvermine Beach Hotel, Silvermine Bay, Mui Wo, Lantau Island +852 2984 6863Opening hours: Monday to Sunday 7am-12am

“Quiet place for a drink and a book!” 「寧靜地享受一杯酒和一本好書！」

Silvermine Bay Beach,Lantau Island大嶼山銀礦灣海灘

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Editor’s Review: Penfolds RWT & Cocktails by Charles Joly at aqua小編點評：Penfolds RWT及Charles Joly獨家調製的夏日雞尾酒

Penfolds Chief Winemaker Peter Gago hosted the first-ever full vertical tasting of Penfolds

RWT Barossa Valley Shiraz at The Ritz Carlton on July 9 and I was invited on behalf of WTHK to this exclusive tasting which featured the entire RWT collection of 16 vintages from the 1997 inaugural release through to the 2012 vintage.

The initials RWT stand for ‘Red Winemaking Trial’ which was a project that Penfolds began to work on in 1995, but obviously it’s no longer a trial project once the 1997 vintage was released in May 2000; the collection soon gained popularity with drinkers all over the world. The RWT collection is a fine example of Australian Shiraz and Peter pointed out that they always handpick the old vines to prevent over-extracting, showing the delicacy in making these wines.

Tasting 16 vintages from 1997 to 2012, I preferred the odds – in terms of numbers; the 2001 vintage and 2009 vintage. Our frequent readers may know that I’m a girl

that prefers drinks over food and that’s what I like about the 2001 vintage – can be drunk alone without food. It has the aromas of dark fruits and smooth tannins with a medium length; it allows you to think about what you’ve drunk. But it’s still good with simple small food like cheese and baguette so maybe this pairing would be nice for a sleepless night when you want something to cheer you up and lead you into sweet dreams.

I still remember my thought about the first sip of Shiraz in my life when I was a 19-year-old with almost zero knowledge about wines: “It’s so fruity…girls would like it but it’s too fruity for me.” The taste of the 2009 vintage reminds me of this piece of memory as it is a 100% typical Australian Shiraz – distinctively fruity, easy-drinking and full bodied. The fruit, tannins and acidity reaches a good balance and it’s versatile without or with any kind of food. Though personally I don’t prefer drinking fruity wines but this one is just too classic to dislike and forget.

Text & Photography by Christie Chan

撰文、攝影：Christie ChanImages 圖像：Penfolds、aqua

Penfolds首席釀酒師Peter Gago於7月9日在香港麗斯卡爾頓酒店，主持了首場Penfolds

RWT Barossa Shiraz的垂直品酒會，而我代表WTHK參與了這場品酒會，一次過嚐到了整個RWT系列從1997年至2012年共16個年份的佳釀。

RWT是「Red Winemaking Trial」的簡稱，原本為一個Penfolds於1995年進行的實驗項目，但自2000年推出了1997年份的RWT紅酒，這個系列不再只是個「實驗」，而是廣受飲者喜愛的Penfolds葡萄酒系列之一，因此這個名稱亦一直源用至今。RWT系列是高質澳洲葡萄酒的示範，Peter亦向我們指出，其葡萄園裏的老葡萄藤均以人手採摘，從而避免過度採摘葡萄。

從1997年一直到2012年，我總共嚐到了16個年份的紅酒，所喜愛的年份恰巧也是單數的：2001年和2009年。WTHK的忠實讀者可能會記得，我是個愛喝多於吃的人，而這也是為何我喜歡2001年份的原因—可以「淨飲」。這酒帶有黑果香氣和順滑的單寧，其中長度的餘韻會讓我思考一番所喝下的一口紅酒。不過，將此酒配上小吃也很不錯；我想，如果在一個失眠的晚上，吃上一點芝士與法包，再喝上一杯這樣的紅酒，我的心情該會變得輕鬆，令我更容易進入夢鄉吧。

我還記得第一次喝到Shiraz紅酒的時候，當時我只有19歲，對葡萄酒認識不多，心想：「果味很重…女生應該會很喜歡這種紅酒，但對我來說，它太重果味了。」嚐了一口RWT的2009年份便讓我喚起了這段記憶，因為它是款非常經典的澳洲Shiraz紅酒—鮮明的重果味、容易入喉的特質以及酒體較為厚身。酒中的果味、單寧以及酸度巧妙地混在一起，恰到好處，而且配搭美食與否也可。雖然個人來說我偏向不喝果味重的紅酒，但這一款Shiraz紅酒實在經典得讓人無法不喜歡或忘記。

——

aqua餐飲集團與全球最大型的國際調酒比賽World Class™合作，邀來2014 World

Class™年度最佳調酒師Charles Joly特調別具夏日風情的特色雞尾酒，獨家於香港及倫敦的aqua在7月6日至8月31日期間限定供應。我受

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Aqua Restaurant Group partnered with the champion of worldwide

bartending competition 2014 WORLD CLASS™, Charles Joly, introducing drinkers a series of summery cocktails exclusively at aqua in Hong Kong and London from July 6 to August 31. I was invited to the cocktail tasting held on July 7 at aqua in Tsim Sha Tsui which Charles Joly himself made the five cocktails for guests, shown in the image accordingly from left to right Biarritz, South Pacific, Ocean Drive, The Provençal and The Garden of England.

What interests me most in these cocktails is they are made with Cîroc vodka which is derived from grapes. This is something totally new for me as I never knew vodka can be made from grapes! Among the five cocktails, Ocean Drive and The Garden of England are my top picks simply because they really taste like summer and stand out under the theme. Mixed with Cîroc vodka, Sauternes, champagne vinegar, white grapes and carbonated water, Ocean Drive is a frizzy drink with both sweetness and sourness that you’d like to drink in the happy hours right before dinner as aperitif. Read again what’s in the drink and you will find out it’s literally full of grapes. How can I not love it? No way!

My other top drink is The Garden of England which is a mix of homemade thyme liqueur, Yuzu and Cîroc vodka with fresh rosemary as garnish. All these ingredients make it extremely fresh and delightful for

到邀請於7月7日到位於尖沙咀的aqua，嚐到由Charles Joly親自調製的五款雞尾酒，包括Biarritz、South Pacific、Ocean Drive、The Provençal以及The Garden of England。

最令我感到有趣的是，這五款雞尾酒均以Cîroc伏特加調製，而Cîroc伏特加是從葡萄來提煉釀造的。這對我而言是新的知識，我並不知道原來伏特加可以葡萄釀造出來的！而在這五款雞尾酒當中，我最喜歡Ocean Drive和The Garden of England，因為兩款均絕對切合主題，真的能讓你嚐到夏天的味道。Ocean Drive混合了Cîroc伏特、Sauternes甜酒、陳年香檳醋及白葡萄汁，並加入二氧化碳，是杯酸酸甜甜的有氣雞尾酒，最適合於歡樂時光時當作晚飯前的開胃酒享用。再仔細看看這款雞尾酒的成分，你會發現所喝到的整杯都由葡萄釀造，因此我又怎能不愛上它呢？

我的另一款「醉愛」The Garden of England由自家製百里香甜酒、柚子和Cîroc伏特加調配而成，再以沾有蕁麻酒的新鮮迷迭香作為裝飾。這款雞尾酒中的所有成分使它口味極為清新，不論日與夜也可喝上一、兩杯這樣的夏日特飲。任何含有新鮮香草的雞尾酒，都會散發着吸引人的清新香氣，而這款雞尾酒也「酒如其名」，使你在喝它時猶如身處於一個小花園一樣。

香港的夏天並非時常陽光普照，風光明媚，如果颱風暴雨令你心情變壞，何不嚐嚐這個系列的雞尾酒，找口屬於夏日的好心情？香港的aqua、Armani/Aqua及Armani/Privé將會供應這些雞尾酒至8月31日，詳情請瀏覽www.aqua.com.hk或致電3427 2288查詢。

summer no matter in the daytime or at on a night out. Drinks with fresh herbs are always aromatically alluring so the name of this drink speaks for itself as if you are in a garden drinking it.

Summer in Hong Kong is not always sunny and if the typhoon and rain upset you, why not get back your summery good mood by having one of these drinks? Aqua, Armani/Aqua and Armani/Privé in Hong Kong will be serving this series of cocktails until August 31. For more details, please visit www.aqua.com.hk or call 3427 2288.

38 winetimeshk.com

NZ Sauvignon Blanc shortage: Is the sky really falling?紐西蘭Sauvignon Blanc短缺：這是大事件嗎？

Recent reports in the press suggest a shortage of New Zealand Sauvignon Blanc

may be imminent due to the comparatively small 2015 harvest and while quality has been assessed as very good, quantity is down from the previous year.

So should the dedicated Sauvignon Blanc drinker be stockpiling bottles in preparation for a looming shortage?

To put things in perspective, 2014 was a record vintage so the decrease in 2015 is perhaps not as extreme as it appears; rather it brings harvest volumes in to line with previous years. While the 2015 Sauvignon Blanc harvest was down 30% at 216,000 tonnes, compared with 310,240 tonnes in 2014, the 2014 harvest was a bumper crop. It represented a jump of more than

30% from the previous year of 2013. Thus, in context, the differential between the more consistent Sauvignon Blanc harvests of 2013 and 2015 is only 6%.

Nevertheless the current situation combined with the growth of New Zealand as a quality wine-producing nation provides an ideal time to explore what else New Zealand has to offer for the Sauvignon Blanc drinker. While bulk production may face challenges in meeting supply for the coming year many smaller producers I spoke with indicated they have sufficient stocks and do not expect difficulty in meeting demand.

New Zealand Sauvignon Blanc has come a long way since the first expressions in the 1980’s with Cloudy Bay blazing the trail that put New Zealand wine firmly on the

最近有報道指紐西蘭Sauvignon Blanc白酒即將面臨短缺，起因於這種葡萄在

2015年的收成相對去年較少，不過葡萄質量卻獲好評。那麼，鍾情於Sauvignon Blanc的飲者應該囤貨，從而在短缺來到之前作好準備嗎？

從另一個角度來看，2014年是個破紀錄的年份，因此2015年的收成下降或許並未如想像中極端，反而與過去幾年的產量相約。Sau-vignon Blanc於2015年的收成較去年下降30%至216,000噸，相對於2014年的310,240噸，2014年是大豐收的一年，比2013年的產量上升超過30%。由是觀之，以Sauvignon Blanc的恆常產量而言，2013年與2015年的收成差別只有6%。

然而，上述情況加上紐西蘭作為葡萄酒出產國的增長，現在正是探視紐西蘭的好時機，看看這國還可供應怎麼樣的葡萄酒予Sauvignon Blanc的飲者。當大型生產商可能面對葡萄收成減少的挑戰同時，有小型生產商則向我指出，他們未有預期遇到產量供應低於市場需求的困難。

80年代紐西蘭Cloudy Bay地區出產的Sau-vignon Blanc聲名大噪，更令紐西蘭穩佔葡萄酒世界的一席位，自此紐西蘭Sauvignon Blanc幾經變卦。市場上廉價的選擇多不勝數，但亦有更多優質美酒被推出市場，與Sauvignon Blanc葡萄失收似乎「打個和」。

生產商採用lees contact、lees stirring、bar-rel and bottle ageing技術，為紐西蘭Sauvi-gnon Blanc創建了新的風格。

平常Marlborough產區的「Savvy」(非常愛喝Sauvignon Blanc的飲者會稱之為Savvy)可能會較難找到，也許是時候嚐嚐同一產區較小型的生產商的葡萄酒，例如曾於Cloudy Bay酒莊工作的Kevin Judd，現建立了自己的葡萄酒品牌Greywacke，還有主理Mahi Wines酒莊的Brian Bicknell，以及Ara Wines酒莊的

Simone Madden-GreyGuest ColumnistSimone, aka the Happy Wine Woman, is originally from New Zealand and is passionate about introducing people to (and drinking) NZ and Australian wines. Read more at www.happywinewoman.com

Text by Simone Madden-Grey譯文：Christie Chan

Images 圖像：Kevin Judd、Pegasus Bay Winery

winetimeshk.com 39

Jeff Clarke等等。

事實上，Kevin Judd表示他預期葡萄供應不會出現問題，對他的Greywacke酒莊影響不大。2015年的產量或會減少，但靠去年2014年的大豐收，額外生產葡萄酒，確保來年的供應受到最小的影響。

Paul Donaldson在位於Marlborough產區南部Waipara地區的Pegasus Bay酒莊工作，他指，並酒莊的Sauvignon Blanc葡萄供應健康，在可見將來並無任何供應問題。他們釀造的Sauvignon Blanc混合了Semillon葡萄，分別屬Main Divide系列及Pegasus Bay Sauvi-gnon Blanc，後者的葡萄組合與歐洲風格相約，於瓶中陳釀一至兩年才推出市面，因此現時市場上的最新年份為2013年。

而位於北邊、紐西蘭第二大種植Sauvignon Blanc葡萄的Hawke’s Bay產區，釀造優質美酒的生產商的情況也相差無幾。產量雖較2014年為少，但其品質比去年更優良，預期能釀造出濃度高而更具葡萄特性的美酒。他們同樣會以去年的供應來填補短缺，而該產區Trinity Hill酒莊的釀酒師Warren Gibson指出，他們釀造的Sauvignon Blanc需要在酒瓶內待上一至兩年才推市場，因此目前市面上買得到的年份為2013年。

現實中，紐西蘭幾乎每個產區也生產Sau-vignon Blanc，從South Island的Central Otago產區到North Island的Wairarapa產區(喝了一兩杯Savvy後，這個詞的發音可能沒那麼繞口吧！)，以至到Waiheke Island也是。紐西蘭出產不少優質佳釀，面對這次的葡萄短缺，我們可放眼於較不受影響的小型生產商，以及嚐嚐產自各個產區形形色色的美酒。

當供應相對減少，聰明的Sauvignon Blanc飲者會選擇份外具複雜層次的較陳年份，而聰明的生產商則早已囤積起足夠的供應，確保能維持來年的產量以應令需求。

至於勇於嘗試的愛酒者，紐西蘭生產的白酒除了Sauvignon Blanc之外，還有Chardon-nay、Pinot Gris及Riesling──總有一款合你口味！

international map. While there are a variety of lower priced examples on the market there is an increasing number of high quality Sauvignon Blancs being released, bringing previous detractors of the grape back into the fold.

Producers are using techniques such as lees contact, lees stirring, barrel and bottle ageing to offer a new dimension to the wines produced throughout New Zealand.

With the news that your usual Marlborough “Savvy” (an affectionate term used by the dedicated Sauvignon Blanc drinker) might just be a bit harder to find perhaps it’s time to look at what smaller producers in the region are doing, such as Kevin Judd, previously of Cloudy Bay, who now produces Sauvignon Blanc under his own label, Greywacke, or Brian Bicknell at Mahi Wines and Jeff Clarke at Ara Wines to name but a few.

In fact, Kevin Judd confirms he does not expect supply issues to have a big impact on Greywacke. While 2015 volume may be down, the 2014 harvest was large enough to produce additional volumes ensuring minimal effect on supply for the coming year.

South of Marlborough in Waipara, Paul Donaldson at Pegasus Bay confirms their Sauvignon Blanc supply is healthy and there are no issues with supply for the foreseeable future. They produce a Sauvignon Blanc under the Main Divide label as well as the Pegasus Bay Sauvignon Blanc, which is blended with Semillon. The Pegasus Bay blend looks to Europe for the stylistic template with 1-2 years bottle age before release, which means that the latest release to the market is 2013.

Further north in Hawke’s Bay, New Zealand’s second largest area under vine for Sauvignon Blanc, the story is similar for quality wines. The vintage although smaller than 2014 is of excellent quality and producers are looking forward to releasing wines with good concentration and varietal expression. Any gap in supply will come from earlier

vintages and Warren Gibson, winemaker at Trinity Hill in Hawke’s Bay confirms their style of Sauvignon Blanc is made in such a way as to benefit from a year or two in bottle meaning the release currently on the market is the excellent 2013 vintage.

In reality nearly every wine region in New Zealand produces Sauvignon Blanc with plantings to be found from Central Otago in the South Island to Wairarapa (much easier to say after a glass or two of Savvy!) in the North Island and on up to Waiheke Island. Quality winemaking in New Zealand is easily found and the key to survival in this time of perceived shortage is to seek out those smaller producers who are less affected by the decreased harvest volumes, as well as exploring the plethora of styles on offer from regions across the country.

The clever Sauvignon Blanc drinker will seek out some of these examples with additional complexity from earlier vintages should one’s usual supply being thin on the ground, while the clever producer will have held back stock from earlier vintages to be released in the coming year, ensuring supply is met.

And for those imbibers ready to chart new frontiers, New Zealand produces a variety of white wines in addition to Sauvignon Blanc, in particular Chardonnay, Pinot Gris and Riesling – most definitely something for everyone!

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Chi l led Wine HK @Chi l ledWineHK chi l ledwinehk

info@chi l led-wine.com +852 3565 0399

winetimeshk.com 41

Madeira is something that not many people in Asia know about, let alone drink

and it is often overlooked in favour of more commercially viable wines as after dinner drinks such as Port or the sweet wines of France and Italy. In fact, it is often confused with Port but the only thing the two have in common is that they are both fortified wines - that is where the similarities stop.

Madeira is a fortified wine made on the islands of Madeira which are an archipelago belonging to Portugal. The wine is found in four main styles; dry, semi dry, sweet and semi sweet and there are five major grape varietals that are used in the production of Madeira; Tinta Negra, Sercial, Boal, Verdelho and Malmsey (Malvasia). There is also one more called Terrantez which was thought to be extinct up until the mid 1960’s when it was rediscovered.

Madeira has always been drunk more so in the United States; England has Port where as the US has Madeira. This is because the islands of Madeira have been traditional stopping points for voyages across the Atlantic to America. Only recently the Americans (and maybe the Iranians) toasted the success of their agreement on nuclear proliferation with a glass of Madeira. Additionally, it was also the drink used to toast the declaration of Independence on July 4th 1776 – as if they were going to toast with the Port that the ‘infidel British’ were drinking at the time!

The first and most striking thing (and a sure way of recognising a

bottle of Madeira) is the lack of labelling. The wineries instead opt for a more classically painted bottle with simply the vintage (if appropriate), name of the winery and grape. This is for a number of reasons but none more so than the fact that Madeira, because it is already oxidised and is meant to (and has the capability to) age for a long time; with labels on the bottles they could eventually disintegrate and thus one would not know what they are drinking!

But how is Madeira actually made? The first choice is what grape variety to use as each varietal is, on the whole used for a different style of wine in terms of sweetness – the level of sweetness is also

在亞洲，只有少部分人知道Madeira酒是何物，曾經嚐過的更是少之又少。這種酒常被

視為商品化的葡萄酒，也被視為與砵酒或法國、意大利的甜酒一樣，適合於晚飯後飲用。事實上，不少人也經常將Madeira酒與砵酒混淆，但兩者唯一的共通點為同樣是加烈葡萄酒—僅此而已。

Madeira酒是釀造於葡萄牙Madeira群島的加烈葡萄酒，分別具4種風格：乾澀、半乾澀、半甜和甜；而用以釀造Madeira酒的葡萄有5種：Tinta Negra、Sercial、Boal、Verdelho和Malm-sey(Malvasia)葡萄，還有一種名為Terrantez的葡萄以前也是其中一員，可是該葡萄品種一直被認定為經已絕種，直至1960年代中重新發現它的足跡。

人們對Madeira酒需求較大的情況常出現於美國，當英國人喝砵酒，那麼美國人便喝Madeira酒，這是因為Madeira群島曾經是駛經大西洋到美國的航海路線的航點之一。這酒更是美國人在1776年7月4日慶祝美國獨立的祝酒—就如以當時「異教徒英國人」所喝的砵酒來祝酒一樣。

Madeira酒最先引人注目的地方是(也是確認那瓶為Madeira酒的有效方法)：沒有酒標。酒莊選擇於瓶

Island Wines: A Taste of Madeira澳門：島嶼之酒Madeira

Text & Photography by Ali Nicol譯文：Christie Chan　攝影：Ali NicolImages 圖像：Justino's / Palatium Fine Wines

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42 winetimeshk.com

determined by when the winemaker stops the fermentation. Then, as with all other fortified wines, a still base wine is made and to that is added grape brandy.

Then the magic happens! The process that Madeira goes through to get its distinctive flavour is called the “estufagem” process and this is where the wine is, quite literally, cooked. The wine is heated up in either stainless steel tanks (for the cheaper Madeira) or in the barrel in specially heated sauna-like rooms where the wine will eventually oxidise and take on the nuances we expect from Madeira.

One benefit of the oxidation of the wines is that they can then last for a very long time once opened. A bottle of Madeira can survive open for about a month – unlike Port which should be treated like, and consumed in the same style as a good red wine. The cooking of the wine allows for this longevity these days, but was originally formed so that the wines could survive on the upper decks of the ships that used to transport goods across the Atlantic to America.

The Levada vineyards of Madeira are some of the steepest in the winemaking world and thus this means that all of the grapes that go into making Madeira must be handpicked. This is a very expensive process and adds to the cost of the wines production. There are no terraces in the vineyards and thus pickers have the hazardous and arduous task of risking life and limb each and every year to get the grapes from the vines to the winery. Climatically, the region is, especially in the summer months, very hot – but it has been known for there to be all four seasons in one day there!

Traditionally, Madeira is drunk as an aperitif on its own or after dinner; Pedro Lobo of Palatium Fine Wines Macau tells us also that a good cigar is always a happy companion with Madeira after dinner. It can be used in cooking but this is normally reserved for desserts – but it has been known to be used as a reduction or to go into sauces for entrees. To enjoy Madeira to the fullest, one should drink the wine

at 12 to 13 degrees and from a small-ish glass (smaller than a white wine glass for certain). One could use a Port glass but what is needed is a more closed rim to keep the aromas in the glass. Madeira should be sipped slowly and appreciated over time and the fact that it does not evolve in either the glass or the bottle means that you are going to get a consistent taste each and every sip.

Wine Times Macau caught up with Pedro from Palatium Fine Wines at the Tenis Civil recently to taste four Madeiras, expand our horizons, broaden our knowledge and get a tutored taste of what we were going to write about. We still remember the first Madeira we ever tried back in 2009; it was an exquisite bottle of 1880 Terrantez Reserva from D’Oliveiras which was medium dry on the palate and still as fresh as the day it was bottled (almost!) over 120 years ago. But we were to taste slightly younger vintages with Pedro and, starting with the driest, the Broadbent Madeira Sercial 10 Years Old. This, on appearance was wonderfully golden in colour and alluring in the glass whilst the aromas were nutty. On the palate there is high acidity but this is perfectly balanced by the 50 grams of residual sugar and the mouth feel is sexy, rounded and creamy.

身簡單地油漆上酒的年份(如有)、酒莊名稱及葡萄品種。這個做法的原因有很多，不過最主要原因為Madeira酒已經過氧化，原意是要進行長時間的陳釀(酒本身也能夠讓你這樣做)；如果酒瓶上印有酒標，經過年月的洗禮後也會脫落，最終便無法得知你正在喝些甚麼！

但Madeira酒是如何被釀造的？首先要決定的便是以何種葡萄釀酒，因為整體來說，不同的葡萄品種用以釀造不同甜度風格的Madeira酒；而釀酒師決定葡萄酒發酵時間的長短也可以影響酒的甜度。與其他加烈葡萄酒一樣，它是以基酒加上葡萄酒白蘭地而釀成。

之後便到了展示魔法的時刻！釀造Madeira酒的過程中，有一項名為「Estufagem」的程序使酒的味道變得如此特別—Madeira酒真可被指為被「煮」過的酒。這種酒要在不鏽鋼的酒缸或酒桶內進行加熱，原理就像桑拿房一樣，於是酒便會在容器內氧化，釀造出屬於Madeira的氣味。

氧化葡萄酒其實也有好處，其中一個便是酒開瓶之後可以擺放一段長時間，而開瓶後的Madeira酒可以維持一整個月也不變質，與砵酒大為不同，飲用時需待它如一枝好的紅酒。Madeira酒在加熱後的壽命更長，可以把它放置在船上溫度較高的上層甲板，方便來往大西洋及美國之間的航海貿易。

部分Madeira 群島Levada的葡萄園位於釀酒世界中最斜的山坡，因此所有用以釀造Madeira酒的葡萄必需以人手採摘，變相令生產成本增加。由於葡萄園並無梯田，所以每年收成葡萄時，採摘葡萄的農工需要非常吃力地爬上山坡，更冒上跌斷手腳甚至生命的危險，才能把葡萄運回酒莊釀酒。這地方的夏天特別熱，然而天氣卻能在一天裏有着四季的變化。

傳統習慣上，Madeira酒不需要在配搭食物下飲用，可當作餐前酒或飯後酒；而澳門酒零售商

winetimeshk.com 43

Next up was the Boal 10 Years of from Justino’s which had a dark caramel colour to it – a bit like the colour of Bourbon or of a light coffee. This wine had a much bigger body to it and was a touch sweeter on the palate with 80 grams of residual sugar. It was rather like an espresso to be honest and we thought we could possibly substitute coffee in the mornings for a dram of this! This is certainly a more masculine wine and would be considered semi sweet with a huge long finish that showed dried fruit, nuts and honey.

Thirdly we had the Terrantez from Henriques and Henriques which has been aged in barrel for 20 years. The colour was golden brown and the high acidity that was to soon be on the palate was very evident on the nose. This is an intense wine and certainly one for the discerning connoisseur and the finish is stunning; you just have to give it 30 seconds after you have swallowed and the nutty nuances come flooding back into the mouth. Pair this with some nice fatty ham and we think you’d be pretty close to vinous heaven!

Palatium Fine Wines Macau的Pedro Lobo向我們指，一枝好的雪茄與Madeira酒是晚飯後「嘆一嘆」的極佳配搭。這種酒也可以被用作烹飪之上，不過在製作甜品上就更為普遍，但其實更廣泛地被用作濃縮煮汁之上。要把Madeira酒享受得淋漓盡致，最適合把它冷藏在12至13℃下，並以把它倒進小酒杯內飲用(一定要比白酒杯小)。你可以砵酒杯享用Madeira酒，但最好使用一個杯口更小的酒杯，能將更多酒的香氣困在杯內。享用此酒時需慢慢小口小口的細意品嚐，因為酒不會隨着時間而在瓶中或杯中產生變化，因此你每口也會嚐到同樣的味道。

Wine Times Macau邀得Palatium Fine Wines的Pedro，到餐廳Tenis Civil與之共嚐四款Madeira酒，讓我們可以對這酒增廣見聞，從專家的口中知道更多相關知識。猶記得初次在2009年嚐到的Madeira酒，那是D’Oliveiras酒莊釀造的1880 Terrantez Reserva的佳釀，屬於半乾澀的風格，而且杯中的酒與接近120年前封瓶前的口味還差不多呢！不過，我們跟Pedro會喝些年份較新的Madeira酒，從最乾澀的Broadbent Madeira Sercial 10 Years Old開始喝起。把這酒倒出來，只看見杯中美妙的金色，更散發着堅果的香氣；口味方面，這酒的酸度高，但酒中剩餘的50克糖分完美地中和了它的酸，而口感細滑完整，給人一種性感的感覺。

下一款嚐到的便是Just ino’s酒莊的Boal 10 Years，其酒色為深焦糖色，有點像Bourbon酒的酒色或淡咖啡。酒體較為厚身，酒中剩餘的80克糖分也令口味變得較甜一點。說真的，這酒就像特濃咖啡一樣，我們認為它甚至可以代替早上喝的咖啡呢！這款Madeira酒風格較雄渾，但屬於半甜類型，其餘韻長而具乾果、堅果和蜜糖味。

第三款是Henriques and Henriques酒莊釀造的Terrantez，這酒在酒桶內經陳釀20年之久，其色澤為金啡色，酒香與實際上同樣反映其高酸性。這款酒為感覺較烈，十分適合眼光獨到的行家們鑑賞。酒的餘韻令人為之驚嘆，把酒喝下並待30秒，香氣會溢回到口腔之中。如果配以肥美的火腿肉一同享用，相信你距離葡萄酒天堂不遠矣！

最後，我們嚐到Justino’s酒莊的Cohelita 1995，明顯的是款按年份釀造的Madeira酒，並主要以Tinta Negra葡萄釀造。這款酒含低於100克的糖分，是四款Madeira酒中含糖水平最高的。在我們想像中這酒的酒體較重，會像Pedro Ximenez葡萄般出現黏黏的「掛杯」，但它卻帶給我們驚喜—它的甜酸混和得恰到好處，可口非常，而且其餘韻也充滿怡人果味，令你想不斷舉杯續喝！

親愛的讀者，不要錯過嚐到Madeira酒的機會，它不會讓你失望，而更是可口的美酒，加上其耐存的特質，你可以買到各個釀造的年份，配合親友的出生或結婚等紀念年份，可當作是一份很好禮物。本港供應Madeira酒的零售商不多，但如果你來到澳門，可電郵到Palatium.wine@gmail.com或致電到+853 2875 0782與Palatium Fine Wines聯絡，另外也可到www.palatiumwines.com瀏覽其網站。

Lastly, the Cohelita 1995 from Justino’s which is, obviously vintage Madeira that is predominantly made up from Tinta Negra. This had the highest levels of sugar out of all of the wines with just under 100 grams. We were expecting something akin to a thick, viscous Pedro Ximenez but we were surprised at how delicate it was. There is some noticeable sweetness but it’s well integrated with the acidity and although a delicate wine, it has a finish that is wicked and a ‘juicy’ wine – one that you keep going back to drink!

Next time you get the opportunity to taste or to drink Madeira don’t pass up the chance. They are extremely intriguing wines that do not disappoint and, as they can last forever they make great gifts too for loved ones birth years, wedding anniversaries etc. There aren’t many suppliers of it in the region but in Macau you can contact Palatium Fine Wines by email on palatium.wine@gmail.com or call +853 2875 0782 or visit their website www.palatiumwines.com

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

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

你有任何關於酒的疑問嗎？請寄電郵到md@winetimeshk.com或在我們的Facebook 專頁facebook.com/winetimeshk留言，隨便發問！我們樂意為你解開每個疑難！

Q1: What exactly is terroir? – Amanda; Central甚麼是風土(terroir)？—Amanda；中環

Answer:Good question Amanda as it is a term that us wine people use very frequently without really considering whether people understand the terminology of it or not. Terroir is a French word and has no real simple English translation – hence why we use it for all languages. People speak of how the terroir of a region affects the taste and quality of the wines as it is the terroir that has a very important effect on the vines that the grape grows on. Essential-ly terroir is a combination of the climatic conditions (rain, sun, temperature at day and night, wind etc) and the soils that the vines grow in. It is more like a simple expression for ecosystem but as the French have coined the phrase terroir then this is the universal word used in the wine industry. Admittedly, it’s one of the most important factors in making wine and without the perfect conditions; without the perfect terroir, it’s very hard to make a very good wine.

答：問得很好。許多酒評人都喜歡用到「風土(terroir)」這個名詞，但卻沒有考慮到大眾到底明不明白行內術語。「Terroir」本是法語，而且沒有簡單直接的英語翻譯，因此在任何語言中也使用着這個法語名詞。人們常問到風土如何影響葡萄酒的口味及品質，因為風土對葡萄藤的生長有重要的影響，直接影響到葡萄的質素。基本上，風土等於氣候(雨水、陽光、日間與夜間的氣溫、風等等)，加上種植葡萄的土壤。就像是簡單表達生態系統的意思，而法國人採用了風土一詞，使葡萄酒世界裏的所有人也照樣使用這詞。風土是釀造葡萄酒中一個重要的因素，因為欠缺了好的風土，難以種植出好的葡萄藤，於是難以釀造出好的葡萄酒。

Q2: Why is acidity important in a good wine? – Derrick; Lamma Island為甚麼酸度是決定葡萄酒好壞的重要因素？—Derrick；南丫島

Answer:We here at Wine Times love acidity in wine; it’s what gives you that crisp, refreshing mouth feel on the palate and that makes you want to drink more of the wine. Acidity is important as without it there is no balance to the wine. A wine’s acidity may be described as citrus, as this is the most common trait a wine can be found to have – but there is also fruit acidity in red wines which comes in the form of berry flavours. Acidity is important to both red and white wines and is a major part of a wines ability to pair with food. A good balance between sugar and acidity is essential and this is what qualifies a wine to be good by most in the industry. Acidity is also very important in wines that are intended to age – that is, wines that do not have good acidity or are not balanced will not age well and are meant to be drunk young.

答：我們WTHK喜愛葡萄酒中的酸度；酸度賦予了葡萄酒清爽、清新的口感，而且令你想要多喝一點。酸度十分重要，欠缺了酸度的葡萄酒根本不能平衡各方面的口味。而葡萄酒的酸度可被形容為帶有柑橘類果味，這是葡萄酒常見的特質，但紅酒當中則會以莓果味來形容。酸度對紅、白酒同樣重要，因為它決定了葡萄酒能夠配搭些何種食物，而酸度與糖分的平衡同樣是美酒佳釀必不可少的特質。對於可以陳釀的葡萄酒來說，酸度尤其重要，也就是說，欠缺平衡或酸度的葡萄酒不能好好被陳釀，而是被設定為即時飲用的。

winetimeshk.com 45

Q3: Should you always store wines lying down? – Lap Kan; Kwai Chung應該把葡萄酒「打橫」存放嗎？—Lap Kan；葵涌

Answer:Great question! Everyone loves a good wine cellar and as you walk into a wine cellar the first thing you will notice is that most, if not all bottles of wine are lying down. Actually, when it comes to wine storage, whether you lie a bottle down depends on the time you are intending to leave it for. A wine that you are drinking within a day or a week does not necessarily need to lie down as lying a bottle down is usually for wines that are meant to be aged for months, if not years. Lying the bottle down allows the cork to come in contact with the wine and stops the cork itself drying out and thus making it harder to open as the cork will be too dry. Ad-ditionally, when you lie a bottle down the air pocket moves away from the cork allowing it to remain moist and this also gives the sediment that forms over time to rest at the bottom of the bottle – if you do lie a bottle down, do remember to stand it up for some time before opening and decanting so that the sediment falls back down to the bottom of the bottle.

答：好問題！當你走進酒窖時，總會看到絕大部分的葡萄酒瓶也是「打橫」擺放的。事實上，在存放葡萄酒方面，決定把葡萄酒瓶橫放還是豎放，視乎你想把它存放多少的時間。如果你打算在幾天內或一星期內開瓶，那麼你也無需刻意把葡萄酒瓶橫放，因為橫放多適用於陳釀數個月或數年的葡萄酒。葡萄酒瓶橫放時，酒瓶的木塞會接觸到葡萄酒，使木塞免於乾得難以開瓶。另外，如果你把酒瓶橫放，木塞會保持濕潤而在酒中留下沉澱物，因此在你開瓶之前，你需要把它豎立起來一段時間，使沉澱物留在酒瓶的底部，然後才開瓶傾析。

Q5: What are the best wines for spicy food? – Jenny; Kowloon City哪種酒是辛辣食物的最佳配搭？—Jenny；九龍城

Answer:Ahhh, we love spicy food here at Wine Times and have many differ-ent theories as to what styles of wines work best with spicy food. However, we must first say that although we are true wine lovers, now and again the best pairing for spicy food is actually beer – but we are not going to promote beer!! We think it depends on the levels of spice and the style of spice; for example, the difference in spice between say Thai and Indian food is quite apparent. With spicy Indian food, as it is on the whole much heavier than lighter Thai food then we suggest red wine and one that may have a touch of spice to it too – Shiraz is what we like to drink with a good lamb curry and if chicken is your thing, then a oaked Chardonnay we find usually does the trick! For Thai, either go with an easy drinking style of white such as Albariño or go with something with a touch of sweetness such as Alsace or German Riesling. There are no laws so drink what you want; just don’t drink anything too expensive with super spicy food – the chili will kill the wine!

答：我們WTHK也喜愛吃辛辣食物，對於配搭何種葡萄酒為最佳組合，坊間眾說紛紜。然而，雖然我們真的非常喜愛葡萄酒，最能與辛辣食物配搭的始終是啤酒—但我們不會慫恿讀者多喝啤酒！我們認為，辛辣食物與葡萄酒的配搭視乎其辛辣程度，舉例說，泰國菜與印度菜的辛辣有明顯的區別。比起泰國菜，印度菜辛辣而濃味，因此我們建議配以同樣帶點香辛的紅酒—Shiraz紅酒配搭咖哩羊肉，或是具橡木味的Chardon-nay白酒配搭咖哩雞，兩個配搭均是我們常吃的！至於相對較清淡的泰國菜，我們建議喝較容易入喉的白酒，例如Albariño，又或是帶點甜的Alsace或German Riesling。美食與葡萄酒的配搭中並無一定要跟從的法則，就喝你想喝的吧；只是在吃辛辣食物時不要喝上貴價的葡萄酒，因為太過辛辣會令酒變得淡而無味！

Q4: Are high alcohol wines the same as Port wine? – Jeremy; Tai Koo高酒精含量的酒就是砵酒嗎？—Jeremy；太古

Answer:We hear this question – or this statement – quite a lot in the wine industry. The simple answer to this is “no”. Port wine is a red wine that has been fortified with a grape spirit; that is, it is a regular wine that has had extra alcohol added to it. This was done in days of old to preserve the wine on its journey from the Douro Valley to the United Kingdom (the world’s largest consumer of Port wine). Therefore, by adding a grape spirit the alcohol levels of the Port will rise to approximately 18 to 20% ABV. A high alcohol wine is just a high alcohol wine; there are many weather conditions that can lead to a high alcohol wine and there are still many winemak-ers making wine in a high alcohol style – primarily in California. However, these wines have not had any grape spirit added to them for fortification and thus, high alcohol wines are just simply wines with high alcohol (usually caused from over ripe grapes which can happen easily in a hot summer of you are not checking your vines carefully each day).

答：我們在行內也時常聽到這個問題或說法，而簡單而言，兩者均不相同。砵酒是經加烈的紅酒，所使用的烈酒也是以葡萄釀造，也就是說，它是款正常的葡萄酒再加以額外的酒精。這種做法比較古老，以前的人要把酒從葡萄牙Douro運到英國(最球最大砵酒消耗國)，因此需要這樣的保存方法。加入葡萄烈酒的紅酒，其酒精含量會提升到大約18至20%。高酒精含量的葡萄酒就只是高酒精含量，原因可以關係到氣候或其他因素，與砵酒並不劃上等號，而且有不少釀酒師刻意釀造出高酒精含量的葡萄酒作為其風格，例如美國加州的葡萄酒。然而，一般加州葡萄酒並沒有加入葡萄烈酒，而只是因為以過熟的葡萄所釀造，因此有着較高的酒精含量。

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winetimeshk.com 47

Recruitment in the wine business人才招聘

Wine Sales Assistant Manager – On Trade葡萄酒營業助理經理Kerry Wines LimitedResponsibilities:

- To work with existing international key account customers and to develop new customers.

- To achieve assigned sales and revenue targets. - To assist in the formulation of business strategies and action

plans. - To assist the Director of On Trade Sales to increase market

penetration rate. - To work closely with Marketing team to prepare marketing

presentation materials, and launch business promotional programs.

- To assist in analyzing sales data for the purposes of formulating strategic sales and marketing plans.

- To assist in assess industry and competitive trends and implications on the business continuously through market intelligence and research.

- Any other duties assigned.Requirements:

- Good sales track records. - Level II qualification from the Wine and Spirit Education Trust is

a plus. - Sales experience in retail industry; wines & spirits industry is

preferable. - Self-motivated; able to work independently and under pressure;

result orientated; good sales, communication, presentation and interpersonal skills.

- Good command of both written and spoken English.

Candidate with less experience will be considered as Wine Sales Executive – On Trade.

Remuneration will commensurate with qualification and experi-ence. Interested parties please forward your full CV with expected salary to Human Resources Manager, 30/F, Kerry Centre, 683 King’s Road, Quarry Bay, Hong Kong. Please mark “APPLICATION” on your envelope or e-mail to : kwlhr@kerrywines.com

Looking for staff? Contact us at md@winetimeshk.com and we will add your search to our job page.

Jobs provided by以下職位由Wine Jobs HK提供

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

請瀏覽以上網址查詢更多職位空缺

Sales Executive營業代表Brix Hong Kong LimitedResponsibilities:

- To perform daily operation activities in our retail shops; - Provide professional customer service and good shopping

experience to customers; - Maintain the shop tidiness and quality presentationRequirements:

- 1-2 years of retail experience and have WSET certificate is an advantage

- Good team player, responsible, strong interpersonal and communication skills

- Good command of English - Less experience will be considered as Sales Assistant - Immediate available is highly preferred

We offer competitive package including commission, medical insurance, annual leave & training subsidies. Career development plan will be provided to our staff including customer service train-ing & WSET Level 1 to 4 wine course training.

Interested parties, please apply with detailed resume and expected salary to HR & Admin Dept. by fax to 2327-0262 or email to recruit-ment@ponti-tdg.com for interview.

48 winetimeshk.com

Marketing Assistant 市場推廣助理Kerry Wines Limited Responsibilities:

- Develop and design marketing materials - Assist in copywriting, editing and graphics reproduction to

enhance the professionalism of materials - Provide administrative and clerical support on business

development and marketing aspects - Assist in brand promotion and brand building - Help to coordinate and implement marketing and promotion

events - Perform any ad hoc duties as assigned

Requirements: - Bachelor degree in Marketing / Business Management, English

Studies, Translation or related discipline - 1-2 years of relevant experience preferable in wine industry - Excellent command of written and spoken English - Knowledge in using design software (Photoshop, AI) - Experience in copywriting, editing, and translating product

catalogs or brochures is an advantage - Pay attention to details and meticulous - Good interpersonal skills, independent, self-motivated, and

willing to learn

Remuneration will commensurate with qualification and experi-ence. Interested parties please forward your full CV with expected salary to Human Resources Manager, 30/F, Kerry Centre, 683 King’s Road, Quarry Bay, Hong Kong. Please mark “APPLICATION” on your envelope or e-mail to : kwlhr@kerrywines.com

Sales & Operation Executive銷售及營運代表Riepenau Fine & Rare Asia LimitedResponsibilities:

- Provide sales supports and assist daily operation of showroom. - Process sales order and follow up delivery. - Perform warehouse stock take and inventory updates. - Basic website content maintenance. - Daily general administration.

Requirements: - Diploma or above, with WSET certificate/ wine knowledge is an

advantage. - Proficiency in MS Word, Excel & Mac Mail is a must. - Excellent interpersonal communication skills - Proficient in English, Mandarin and Cantonese. - Immediately available

If you are interested in this position, please send your resume directly to cherry.shen@emw-wines.com for recruiting process.