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Passion for Wine and Life

panel Tasting

Bubbles spinning out of the Spanish Caves 走出洞底的西班牙氣泡 Cover Story

Charms of Tenderness 朝花夕拾 - 方中信

2013 NOV

2013NOV

HK$38

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Plan your visit 500 wine producers from 25 countries 即刻安排您的参观行程 来自25个国家的500家 酒类生产商

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中国 上海市浦东新区张江高科技园区科苑路88号 上海德意志工商中心1号楼308室 201203 电话:  传真:     电子邮件:josh.gu@mds.cn          联系人:josh.gu 顾建勋

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23/8/13 4:01 PMPM 4/11/13 2:36


Cru_214(w) x 275mm(h)

Penfolds

New Release Scores

James Halliday RP/WA: Robert Parker/Wine Advocate WS: Wine Spectator USA JH: James Halliday

RP/WA

WS

JH

2008 Penfolds Grange Shiraz

100

100

98

2010

Penfolds Bin 707 Cabernet Sauvignon

95+

97

96

2010

Penfolds RWT Barossa Valley Shiraz

93+

93

97

2009 Penfolds St Henri

93+

94

N/A

2010

Penfolds Bin 389 Cabernet Shiraz*

92+

91

96

2010

Penfolds Bin 28 Kalimna Shiraz*

92

90

95

2010

Penfolds Bin 407 Cabernet Sauvignon*

90

90

95

penfolds.com

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TABLE OF CONTENTS #035 November 2013

Wine

012 Cru

Favourites

014 Cru

Corners

Cru Special

016

016 Timeless Bubbles of Champagne Bollinger 歲月留光

050 Halliday’s Hardys

Life

024

Cru Panel Tasting

024 Bubbles Spinning Out of The Spanish Caves 走出洞底的西班牙氣泡

Hotel Life

038

Cru World of Wines

018

Cru Cover Story

018 Charms of Tenderness 朝花夕拾 - 方中信

038 Anne Gros in Minervois 040 Perfection to Excellence 人傑地靈

054

054 Peninsula Tokyo for Perfect Location 東京最好地點的酒店

Travel Life 056 The Dream Park Güell 夢幻樂園.奎爾公園

Art Life 060 Art and Culture at HAJI 文化藝術在夏至

Cru Voyage 042 Berlin Berlin 柏林!柏林!

Cru Review 048

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生活

Château Léoville-Las Cases Dinner with My Cellar My Cellar的Château LéovilleLas Cases晚宴

Supplements‧特刊 HKTDC Hong Kong International Wine and Spirits Fair 2013 Bon Vivant by Bettane & Desseauve

2/11/13 6:54 PM


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Letters from the Editor 如果有一天⋯⋯ 開始喝葡萄酒是因為好奇,喜歡葡萄酒是因為她的萬千變化,氣泡 酒、白葡萄酒、紅葡萄酒、粉紅玫瑰酒、加烈酒、烈酒,總是多姿多 彩,就算是同一種類的酒,在不同產區,以不同的葡萄品種釀造,也 可以得出很不一樣的風味。最有趣的更加是,在相隔一條馬路的葡萄 園,同一品種,同一位釀酒師所釀出來的酒釀,也可以有著非常不同 的香氣。我想世上沒有比葡萄酒更有趣的飲料了。 隨著工作的轉變,埋首於葡萄酒的時間變得更加多,真正由愛好變成 職業,可以每天品嚐不同的葡萄酒,到訪不同的產酒區,跟前輩學 習,跟莊主、釀酒師請教。所體驗到的不單是葡萄種植或釀酒的過 程,還有對葡萄酒的熱情,一切的處理方法、決定都是因為這份熱愛 而把專注、精神都投入其中,偉大的葡萄酒便是這樣釀成的。我想釀酒師都把自己的靈魂傾注到葡萄酒當中,為的是讓大家對葡萄酒一試傾心。 最近跟朋友把酒談歡的時間,聊到如果有一天對葡萄酒失去興趣的話,可以怎樣?我會反過來問,是什麼原因讓你失去對葡萄酒的興趣呢?「可能是 不想酒醉吧!?」當然酒醉醒來固然不好受,也可能因醉酒而「斷片」,不知道自己幹了什麼好事。「喝酒讓人軟弱?」軟弱的是人本身吧,跟酒沒 關係的。可能對我來說,酒更能讓我精神加倍呢!還好,我仍然沒有這種想法,我仍然喜歡探尋葡萄酒的世界,也不介意被稱為「劉伶」,我確信世 上的好酒,都會讓人喜愛。我們也不是在鼓吹大家喝得太多,始終「酒能穿腸」,但少量的酒也會讓人愉快。我也希望更多人喜愛葡萄酒,讓大家更 懂得欣賞這些由人類數千年文化濃縮而成的飲料。 從上一期開始我們多了一個名為Cru Favourites的欄目,那些便是我們 親自品嚐過而又喜歡的酒釀,有好東西當然要跟大家分享,我常說不 要一個人喝悶酒,一班人喝酒才是王道,有興趣的話也可跟我們分享 你遇上的至愛。

Eddie Chui Editorial Director eddie@cru-magazine.com

Editorial Director : Eddie Chui

Publisher : Cru Media Limited

Tasting Editor : Francois Luck

Address : 22&23/F, Fung Sang Trading Building, 54 Bonham

Creative Director : Jenkin Ma

Strand West, Sheung Wan, Hong Kong

Designer : Ger

Tel : (852) 3568 9100

Photographer : Alvin Luk, Henry CK

Fax : (852) 3568 9101

Advisor : Asif Bajwa, Dennis Yong

E-mail : info@cru-magazine.com

Business Director : Nicholas Siu

Website : www.cru-magazine.com

Sales & Marketing Manager : Kieth Chan

Facebook Fan Page : www.facebook.com/cru.magazine

Assistant Marketing Executive : Lexus Loo Printer : KiLi Printing & Production Co. (852) 3595 0196 All rights reserved 版權所有,翻印必究

ISSN 2221016-4

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THE TASTE OF A MAESTRO.

The Venetian art of winemaking

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C O N T R I B U T O R S

Michel Bettane Michel Bettane began his wine journalism career over 30 years ago. He published The Great Guide to The Best Wines of France in 1996 andl is one of the guest speakers at the Hong Kong International Wine and Spirit Fair. He’s also a panel member at the Tokyo International Wine Challenge, the London Decanter Wine Competition, the San Francisco Wine Fair, the South African Wine Trophy and the Canberra Australian National Wine Competition. 米歇爾.貝塔納從事其葡萄酒評論事業已有 30 年光景,亦曾於 1996 年出版了「法國葡 萄酒專業酒評指南」。他目前是香港國際葡 萄酒與烈酒博覽會的客席講師,更身兼日本 東京國際葡萄酒挑戰賽、英國倫敦國際葡萄 酒競賽、舊金山葡萄酒品嘗大會、南非葡萄 酒盃及的堪培拉澳大利亞國家葡萄酒大賽的 評委。

Christopher Ng An an author, a movie and comics writer, food and wine lover, and a member of the Greater China Wine Critics Association, Christopher is a big fan of the Premier League Chelsea. Recently published the fiction ‘Mecha of the Dead’ and movie script ‘Butterfly Lovers’. His articles can be found in ‘Zip’ and ‘Men’s Uno’, etc. 作家、電影及漫畫編劇,愛好美酒美食,大 中華酒評人協會會員,英超車路士擁護者。 最近期的文字作品有《機械屍人》,電影 劇本有《武俠梁祝》。酒評見於《 Zip 》及 《Men’s Uno》等等。

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Thierry Desseauve Thierry Desseauve became the Chief Editor of a leading French wine magazine in 1989 and co-wrote the renowned publication The Great Guide to The Best Wines of France in 1996 with Michel. Thierry has been an internationally acclaimed wine critic and writer for over 20 years. Around the world, winemakers acknowledge his natural talent for describing the potential, quality, style and consistency of a “terroir”. 蒂埃裡.德索沃於 1989年成為法國葡萄酒雜 誌的主編,並於 1996 年與米歇爾.貝塔納 (Michel Bettane)合著一本介紹法國餐酒和 釀酒廠的指南,內容非常豐富。這位經驗老 到的葡萄酒作家和品酒師, 20年來受到各界 推崇。來自世界各地,從老一輩至新一派的 釀酒師,都一致認定他對潛質、質素、風格 與風土特性的描述,極具天賦能力。

Ronald Ip One of the top stylists and fashion designers in Hong Kong, since the 80’s Ronald was the stylist and image consultant of many top artists and singers. He fell in love with fashion design since he was little, combining traditional Shanghai tailoring technique with modern fashion designs with his creativity, emphasizing traditional tailoring details and sophistication. 著名本地時裝設計師葉華添是香港的殿堂級 形 象 達 人 , 自 80 年 代 起 一 直 為 當 紅 藝 人 及 歌手擔任形象設計。自小對時裝設計感興 趣, Ronald 把傳統上海洋服精細的手工注入 現代時裝潮流元素,以創新的手法強調傳統手 藝對細節的精緻表達。

Han Tao Lau Han Tao was born in Hong Kong and graduated from the University of Adelaide’s winemaking program. He has been making wine in Australia since 2002, and also has winemaking experience in St Emilion (France) and the Pfalz (Germany). He was recently named as the Dux (top participant) of the Australian Wine Research Institute’s 2011 Advanced Wine Assessment Course. He has been based in the Yarra Valley for the past 7 years, where he is now the winemaker for Long Gully Estate, at the same time making his own low-intervention wines, called “Chuan”.

Ian Symonds Ian has twelve years of experience in wine education, holds the WSET Diploma, is a WSET Certified Educator; an Official Burgundy Wines Instructor; an International Bordeaux Wine Educator; a Court of Master Sommelier ‘Certified Sommelier’ (CS); a Certified Specialist of Wine (CSW), Certified Specialist of Spirits (CSS); an AWRI Advanced Wine Assessment Course graduate and has been a tutor on the WSET Certified Educator courses held in Hong Kong.  Ian is a jury member for the Hong Kong “Everyday Bordeaux” selection held by SOPEXA.

劉涵濤在香港出生,於澳洲University of Adelaide畢業的釀酒師,2011年獲得澳洲 葡萄酒研究所高級評酒課程的最佳表現獎。 自 2002 年起,曾於澳洲的南澳,維多利亞 省,法國波爾多St. Emilion和德國Pfalz不同酒 莊參與釀酒工作。過去七年在維多利亞省的 亞拉河谷工作,現為Long Gully Estate的釀酒 師,亦同時用自然,低干預式的釀酒方法製 造自己的葡萄酒,「傳」。

Ian 擁有 20 年教授葡萄酒經驗,考獲 WSET

Synchro Synchro is the synchronized alternative pen-name of a well-known local published writer. The use of this name is, not unlike Les Forts is to Latour and Carruades to Lafite, to cultivate younger vines for a fresher approach to produce an output specifically of subjective reviews of hotels, cruise ships, food, and wine, in different new-found terriors. Thus Synchro is unemployed of his own choice, and travels the world with all his disposable time, and his travel stories are to be read here.

高等證書後成為認可葡萄酒導師,亦是認 可勃艮地葡萄酒導師、國際波爾多葡萄酒導 師、Court of Master Sommelier Certified Sommelier CS、Certified Specialist of Spirits CSS、Certified Specialist of Wine CSW、AWRI Advanced Wine Assessment Course,亦是香港 WSET認可導師。更是香 港法國食品協會「每天波爾多 2010」的評審 團成員。

Dorothy Ma A girl born in the 80’s who has worked in some record companies and advertisment companies, Dorothy is a full time marketing executive and part time blogger. She believes there are no ugly women in the world, only lazy ones. 80 後女生,曾在唱片公司及廣告公司工作, 正職市場推廣,副業寫博客。深信沒有醜的 女人,只有懶惰的,所以最愛試不同的美容產 品,讓自己變得更有自信、漂亮。

單高是香港某著作等身作家的同步筆名,用此 筆名一如Les Forts之於拉圖及Carruades之於 Lafite,企圖用較嫩的葡萄樹在新發掘的不同 的土壤上,生產出另一系列專講嘗試世界著名 酒店、郵輪、美食,及美酒的個人感受以饗讀 者。單高自選以無業遊民為業,可用的時間悉 數用於全球性的旅遊之上。

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T a s t i n g

Rebecca Leung Rebecca is an independent wine educator and wine journalist who writes her own wine blog “Wine is Beautiful” and has regular columns in Hong Kong Economic Journal, Cup, WineNow, Headline Daily, Sing Tao Daily and The Corporate Grocer & Caterer. Also a columnist for Review Asia Magazine, Taster. com and MadeinHK.com. She hosts an online wine programme for HK Economic Journal.com, and a radio wine show for San Francisco’s  Singtao  Chinese Radio. Rebecca travels frequently to wine countries, and has been a wine judge in various international wine competitions. 梁 淑 意 持 有 WSET Diploma 葡 萄 酒及烈酒文憑, 現為WSET國際 認可導師,擁有自己的品酒網誌 《Wine is Beautiful醉美麗》,並在 多家報章雜誌包括:《茶杯雜誌》、 《信報》、《酒經月刊》、《頭條 日報》、《星島日報》及《譽源雜 誌》等撰寫專欄,亦是網上品酒節目 《信報視聽頻道-美酒主義》及三藩 市灣區星島中文電台《品酒室》節目 主持人。

Houghton Lee Having trained for a year, Houghton was  awarded  the  Certified Specialist of Wine (CSW) from the Society of Wine Educators in 2009 and is the Vice President now. He is one of the local wine columnists and is the author of the Vineyards of Greater China (Published by Wan Li Book Co., Ltd). Houghton由2008年起開始接觸葡萄 酒,2009年已考獲Society of Wine Educators 資格,並成為香港首批 CSW,並為該會的副會長。他的文 章散見於本地葡萄酒媒體,並著有 探訪中國葡萄酒莊》一書(萬里機構 出版)。

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Jean-Charles Viens “For me, wine is all about pleasure, and each time I open a bottle, it is with the same trepidation and excitement as if I was about to set on a new adventure in far away places,” Jean-Charles Viens recalls. He completed the WSET Diploma (Merit), is now the Tutor at Berry Bros & Rudd “The Fine Wine Center,” and is studying to become a Master of Wine. 「對我來說,每次開酒都是一件愉 快的事情,因為這就好像要經歷一 段新的旅程,充滿期盼。」 JeanCharles Viens 。他完成 WSET 文 憑後,現為 Berry Bros. & Rudd 的 葡 萄 酒 導 師 , 也 在 www. GrandePassione.com 發表文章。 他現為成為 Master of Wine 而繼續 進修。

Micky Chan Mr. Micky Chan is wine educator, consultant and international wine judge. He is one of the founder of Hong Kong Wine Academy, holds the WSET® Diploma in Wines and Spirits, Associate Member of Institute of Wine & Spirit and Certified WSET Educator. Micky身兼葡萄酒導師、酒業顧問及 國際評判,並擁有多年的教學經驗。 同時亦是香港葡萄酒教學中心創辦人 之一,持有英國葡萄酒及烈酒教育基 金會文憑、英國葡萄酒及烈酒學會會 員及英國葡萄酒及烈酒教育課程認証 導師資格,對教導英國葡萄酒及烈酒 教育甚有心得。

Nigel Chan Nigel had been studying in Paris where he entered into the wine world. He has been working with different wine merchants, including Altaya, CitySuper and Watson’s Wine Cellar. He contributed articles regularly in the Capital magazine and is the guest tutor of the wine club of the Hong Kong Baptist University, formerly Wine Head of Hotel Icon. Nigel said he is not a heavy drinker but he likes to get slightly drunk. He likes ChambolleMusigny  from  Burgundy  and classic Barolo from Italy. Nigel曾留學於巴黎,亦因此與葡萄 酒結下不解之緣,他先後任職於不 同酒商,包括 Altaya 、 City’Super 和 Watson’s Wine Cellar ,並當上 《 Capital 》雜誌業餘專欄作家和香 港浸會大學葡萄酒學會客席助教,曾 任 Hotel Icon 葡萄酒總監。Nigel自 我形容為酒量不佳但喜歡適度酗酒, 特別鍾愛法國勃艮第的ChambolleMusigny和意大利的舊派Barolo。

P a n e l

Mabel Lai Mabel is the first Certified Wine Educator from the Society of Wine Educators in China. Also a holder of the Diploma in Wines and Spirits by WSET, Associate of the Institute of Wine and Spirit and WSET Certified Educator. Other qualification includes CSW, CSS and Wine Fundamentals Certificate Level 2 by ISG. She has been teaching WSET courses since 2008, and presents wine show or columnist in various medias. As one of the founders of Hong Kong Wine Academy, she is also a judge member of Hong Kong Wine Judges Association. Mabel 是大中華區首位美國葡萄酒 教育協會認可的葡萄酒導師,亦持 有英國葡萄酒及烈酒學會的院士和 WSET文憑、美國CSW、CSS和二 級國際侍酒師等專業資格。 Mabel 自 2008 年起任教各級 WSET 課程, 也擔任葡萄酒節目或專訪嘉賓如 New Monday ,鳳凰衛視,瑪麗嘉 兒,味道及新假期等。除了香港葡 萄酒教育中心創辦人之一,Mabel亦 是香港葡萄酒評審協會之評審會員。

Hood Hon Hood holds a Diploma in the WSET and is an Associate of the Institute of Wine and Spirit. As a Certified Specialist of Wine and Certified Specialist  of  Spirits  from  the Society of Wine Educators, Hoon has been tasting and teaching in Hong Kong for the last 20 years. He is also almost the first Japanese Sake Sommeliers in Hong Kong. 現為WSET導師的Hood擁有葡萄酒 及烈酒基金會( WSET )的文憑資 格,亦為英國葡萄酒及烈酒學會院 士,並擁有美國葡萄酒教育協會的葡 萄酒及烈酒專家資格、世界侍酒大師 協會認證品酒師和二級國際侍酒師資 格。Hood在香港教授葡萄酒已經有 20 年經驗,亦是香港首批日本清酒 品酒師。

Jennifer Luk Jennifer is a wine educator and event organizer, hosting Hong Kong’s only ‘Wine Tasting in the Dark’ .She teaches at HKU SPACE, School of Continuing and Professional Studies (The CUHK) and HKMA.  She has attained Sommelier  certification  from Court of Master Sommelier and Advanced Certificate from WSETT. Awarded the Wine Australia Travel Scholarship in 2010, as the only representative from China to attend the masterclass in Australia. 

Tersina Shieh Tersina graduated with distinction in Plumpton College UK with its Winemaking Certificate Course, and the year after she also managed to acquire the WSET Level 5 certificate. Ever since 2003 she has worked in many wineries including Bookers in the UK, Adega do Cantor in Portugal, Ashanti and Thelema in South Africa to name a few She now acts as the General Manager to Independent Wine Centre.

Jordan Choy Certificated  Bordeaux  Lecturer (L’ecole du vin de Bordeaux), Lecturer of Hong Kong Wine Institute, Editor of “Oriental Daily”, and “The Sun” newspaper, Jordan has written thousands of food and wine reviews. As the assessor for major wine events, including “Everyday  Bordeaux  2010” organized by the The Bordeaux Wine Council (CIVB) and Sopexa. He also contributed to Ming Pao, “Wine Magazine” as a wine columnist.

Jennifer是一位葡萄酒導師,同為一 為活動策劃人。由她主持的「暗中品 酒」更是香港唯一於完全黑暗的環境 品試葡萄酒。現任教於香港大學專業 進修學院、香港中文大學專業進修學 院、香港管理專業協會。持有侍酒師 大師協會初級品酒師證書和WSET高 級證書。 2010 年更榮獲「澳洲葡萄 酒之旅獎學金」,成為中國/香港的 代表,遠赴澳洲深造葡萄酒學。

Tersina曾於英國Plumpton College

法國波爾多葡萄酒認證導師(L’ecole du vin de Bordeaux),香港葡萄酒

的葡萄酒釀製高級文憑課程以優異 成績畢業,翌年更考獲 WSET 第五 級 榮 譽 文 憑 。 自 2003 年 起 一 直 在 世界各地的許多酒莊工作,由英國 Bookers和葡萄牙Adega do Cantor 的小型精品酒莊、以至南非 Ashanti 及 Thelema 的大型酒莊都有她的足 跡。現為Independent Wine Centre 的總經理。

學會導師,曾任東方日報及太陽報飲 食版編輯,撰寫飲食評論不計其數。 為各大葡萄酒活動擔任評審,包括波 爾多葡萄酒業管理局及Sopexa主辦 之「每天波爾多 2010 」。曾為《明 報》、《Wine葡萄酒》的專欄作者。

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T a s t i n g

Zachary Yu Zac has been very interested in the Food and Beverage industry since his youth. His career goal is to merge great wine, delicious dishes, and enjoyment in F&B. With training in different aspects of the catering industry, Zac is experenced and knowledgable in Hong Kong’s unique food culture. After years of work, he became a passionate F&B guy, immersing himself in the food and wine world with great pleasure. Now he is the sommelier of Langham Place and calls himself “Wine Guy.” For him, this is the perfect job because he enjoys every moment of his work. Zac自小對餐飲業有著濃厚的興趣, 立志在糅合了醇酒、美食和「疲 勞」的餐飲業中發展,並接受不同 崗位的訓練,親身體驗和學習餐飲 業的獨有秩序和文化,對餐飲業漸 漸由興趣變為熱愛,把飲食世界完 全融入於自己的生活當中。Zac現於 朗豪酒店任職品酒師,既能發揮其 個人所長,亦可寓工作於娛樂。

P a n e l

Jordi Chan With more than 10 years in the F&B industry, he’s currently working as Education & Training Manager in ASC Fine Wines Company and was the Head Sommelier in The Mira Hong Kong, Sommelier of Gaddi’s in The Peninsula Hong Kong and Verandah of The Repulse Bay before. Jordi has won awards including the Grand Prize of Hong Kong Best Sommelier Competition in 2010. He also serves as a private instructor for wine seminars and wine courses. 超過10年飲食業界的工作經 驗 , J o rd i 現 為 A S C   F i n e   W i n e 藏酒軒的教育及培訓經理。他 曾 於 The Mira Hong Kong 擔 任 Head Sommelier,亦曾是半島酒店 Gaddi’s和淺水灣影灣園Verandah的 品酒師。 Jordi 亦曾獲得多項葡萄酒 相關的獎項,包括 2010年度的品酒 師大賽獲得大獎及 2009年度的最佳 表現獎、及2010年度的Penfolds香 港品酒師大賽奪得亞軍,亦有參與專 棡欄寫作及葡萄酒教育工作等。

Tit Ng Tit Ng is a member of the Hong Kong  Sommelier  Association and the Hong Kong and China Bartender  Association.  He  is also a member of the jury panel of Asia Hotel & Catering Times Magazine, Wine Spectator Best E x c e l l e n t   W i n e   L i s t   Aw a rd s 2008  and  2009,  also  the California  Grapes  International Inc.,  and  the  Firstgrowthasia. com. He became the sommelier of the Intercontinental Hong Kong Hotel in 2007 He won the 1995 Beefeater Cocktail Competition and was awarded the Penfolds Australian Wine Scholarship. Tit 是香港品酒師協會及香港中國調 酒師協會的會員,亦是Asia Hotel & Catering Times Magazine、Wine Spectator Best Excellent Wine List Awards 2008 & 2009、California Grapes  International  Inc.及 Firstgrowthasia.com評酒小組成員 之一,自 2007 起於香港洲際酒店任 職品酒師。曾於1995年度Beefeater 雞尾酒大賽中贏得冠軍,更於 2006

Alan Liu Alan is the sommelier and bar manager of the American Club. He has also worked at the HK Yacht Club and at the French Window restaurant as a sommelier. A master at foodpairing, he won the HK Best Sommelier Competition in 2007 and was the 1st runnerup of Penfolds Best Sommelier Competition. He was also the youngest sommelier to become the Best Sommelier of the Year 2008. In 2010, he was the 2nd runner-up of the Best Sommelier Greater China Competition. Alan曾經擔任香港遊艇會的品酒師兼

Wallace Lo One of the youngest sommeliers in Hong Kong, Wallace obtained the Level 3 certificate from the Wine & Spirit Education Trust when he was just 21. Interested in developing his palate from any early age, Wallace first worked as a barista, after studying International Hospitality Management as well as Hotels and Catering. Within a few years, he was named Assistant Sommelier at “The French Window”. As Hotel ICON’s sommelier, Wallace has a platform to educate diners on the diversity of wine. “I want to challenge the local mindset that only expensive wines are good.”

助理餐飲經理,以及中環國際金融中 心The French Window的品酒師, 現為美國會的酒吧經理及品酒師,對 葡萄酒與美食的搭配有特別深入的研 究。Alan在2007年同時奪得香港最 佳品酒師大賽和奔富香港最佳品酒師 大賽亞軍,並於 2008年榮獲香港最 佳品酒師殊榮,是歷屆獲此獎項的最 年輕品酒師,前途無限。 2010年奪 得大中華品酒師大賽季軍。

香港最年輕侍酒師之一,Wallace於 21歲時已完成了WSET課程的Level 3 。早年已對發掘不同味道有著濃厚 興趣的Wallace攻讀酒店及餐飲業後 就香港著名高級餐廳任職。幾年間已 被The French Window聘請為侍酒師 助理。現於HOTEL ICON任職侍酒師 的Wallace曾說道:「作為一名侍酒 師,我希望改變本地人認為貴酒就是 好的心理。」

Mathieu Pouchan With parents hailing from prominent wine regions in France – his mother from Rhone Valley and father from Bordeaux–Mathieu has worked in the legendary La Tour D’Argent, regarded as a culinary landmark in Paris. Working under the tutelage of Mr Ridgway, Mathieu honed his craft. He later moved to La Tour d’Argent’s in Japan, where his love of Asia began. Today, he is Chief Sommelier for etc wine shops.

Katrina Lau Katrina joined the food and catering industry in 2006 and is now assisting bartending job in Hotel Nikko Hong Kong. She fell in love with wines and has started to indulge herself in wine tasting since 2011. In the Best Sommelier Greater China Competition 2011, Katrina did not only become one of the top five winners in Hong Kong, but became the 2nd runner-up in the competition. She is regarded as one of the budding young sommeliers.

年獲得奔富澳洲葡萄酒獎學金。

Benny Chung B e n n y   C h u n g   i s   t h e   P ro j e c t Manager-Sommelier at Shangri-La Group, he worked in Hong Kong Golf Club, Ritz Carlton, Island Shangri-La, and Sevva for over 9 years. He was awarded as a Certified Specialist of Wine (CSW) by the Society of Wine Educators. He also holds an Advanced WSET qualification and a Certified Court of Master Sommelier. He is the only Sommelier in Hong Kong to hold these three prestigious qualifications simultaneously.

Gon Leung Gon studied Hotel Management in Switzerland and previously worked at the Ritz-Carlton Hong Kong and the Royal Garden Hotel. He is now working in H One as a sommelier who specializes in food and wine matching with his unique perception. He worked in the RitzCarlton Hotel seven years ago and began his wine journey since then. During his study and work, he learnt about wine and was able to taste a great variety of wines.

Kevin Yu Kevin spent 17 years in the field of F&B. including InterContinental Hotel Hong Kong, Aspasia and the Drawing Room, where he gained invaluable experience and wine knowlege. Kevin was also trained as a sommelier gained in depth knowledge of wine from different countries and different regions. He is now the Restaurant Manager and Sommelier of the Drawing Room and expert in Italian wine, familiar with all the classic matches of Italian food and wine.

Gon曾留學於瑞士,修讀酒店管理課 Benny任職香格里拉酒店集團飲食部 項目經理,熱愛葡萄酒。過去九年也 曾於香港高爾夫球會、麗嘉酒店、 香格里拉酒店及 Sevva 餐廳工作。 已取得Certified Specialist of Wine 資格,同時擁有 WSET 高級文憑及 Court of Master Sommelier認證。 他是香港唯一擁有這三項證書的品 酒師。

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程,回港後先後於麗嘉酒店及帝苑酒 店工作,現為餐廳H One的品酒師, 憑著多年的經驗和熱誠對美酒佳餚的 搭配特別有心得。Gon於大約七年前 於麗嘉酒店工作的時候愛上葡萄酒, 也在學習上、工作上不斷加深認識 及接觸葡萄酒,越來越被這種神之水 滴所吸引。

Kevin 曾於香港的高級餐廳工作達 17年之久,當中包括香港洲際酒 店、Aspasia及The Drawing Room 等。期間,Kevin除了在工作中不斷 汲取經驗外,更修畢多個葡萄酒課 程,成為一位出色的品酒師,對世界 各國各地區的葡萄酒都有深入的了 解。他現為The Drawing Room的餐 廳經理及品酒師,對意大利葡萄酒尤 其熟悉,當然對意大利菜跟葡萄酒的 配搭非常認識。

天生與葡萄酒結下不解之緣,母親 來自隆河谷、父親的家族則來自波 爾多,曾於巴黎的餐飲地標La Tour D’Argent 餐廳工作,亦讓 Mathieu 在 Ridgway 的指導下磨練出非凡的 品酒技藝。後來Mathieu遠赴日本的 La Tour D’Argent工作,自此愛上亞 洲,現為etc wine shops 斟‧酎擔任 首席侍酒師。

Katrina於2006年加入飲食業,現正 於香港日航酒店工作,主要協助侍酒 工作。由 2011年才開始學習品酒的 她,已立志參加 2011年大中華最佳 品酒師比賽,不但成功進入香港區五 強,最後更一鳴驚人奪得季軍,被譽 為前途無限的新晉品酒師之一。

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AD-Enoteca.indd 1

1/11/13 3:51 PM


T a s t i n g

Sam Chong Sam is a Hong Kong Sommelier Association certified sommelier and works at Hotel Nikko Hong Kong. He was the Hong Kong Best Sommelier 2nd runner-up in 2009 and the champion of the Best Sommelier Greater China Competition 2010. 香港專業品酒師協會認可品酒師,現 職於香港日航酒店的品酒師,曾榮獲 2009年度香港專業品酒師大賽季軍 及2010年度大中華區最佳品酒師大 賽冠軍,被譽為本地最具潛質的年輕 品酒師之一。

P a n e l

Annabel Jackson Annabel has been involved in the wine industry for more than 20 years, working as a PR and event organiser, writer and journalist, and as an educator. She teaches Wine Studies to hospitality management undergrads at IFT in Macau, at HKU for CEDARS, and also does corporate training on request. Annabel已在酒界超過20年時間,由 公關到宴會搞手,到作家與記者、導 師,她的學生包括澳門 IFT 酒店管理 學士課程、 CEDARS的 HKU、以及 私人公司培訓的學員。

Ming Ng Ming has worked in the Food and Beverage career for over 10 years, he is a recognized sommelier and previously worked in Gaddi’s at The Peninsula Hong Kong, Grand Cru (Cova Group), Le Parisien, and Harvey Nichols. He is currently working at Bo Innovation.

Stephano Bassanese Stephano has worked as a manager in some of the finest Italian restaurants in Hong Kong like Cinecitta and Angelini. He is now General Manager of Domani Ristorante. Originally from Friuli, he grew up in hospitality with his family business.

從事飲食業十多年,Ming曾於 半 島 酒 店 G a d d i ’s 餐 廳 工 作 , 曾 為 G r a n d   C r u ( C o v a   G ro u p ) 、Le Parisien和Harvey Nichols的品 酒師。現任Bo Innovation品酒師。

來自意大利 Friuli ,長大於餐飲世家 的Staphano曾於多間香港頂級意大 利餐廳如Cinecitta和Angelini等任職 餐廳經理,現為Domani Ristorante 總經理。

Ringo Lam Ringo studied in Australia and worked in F&B field for many years already. Has been worded at Whisk in the Mira and Tuscany by H & Megu before she joined the Upper House Hotel as Sommelier, and as the Sommelier of Shangri-la Hotel Kowloon.

Alan Wong Alan Wong is an experienced senior journalist dedicated to finding great food and wines. He is taking the WSET Level 4 at the moment, and is a leading member of the Hong Kong Wine Merchants Association.

Andy Au Andy is Assistant Sommelier at the 2-Michelin star restaurant SPOON by Alain Ducasse. In 2012, he was awarded Champion at the Greater China Sommelier Competition.

資深新聞工作者,葡萄酒愛好者, 正修讀WSET Level 4課程。現為葡 萄酒商會餐飲文化發展委員會主席。

剛贏得了大中華品酒師大賽的冠軍。

Vincent Yuen Vincent is the Assistant Beverage Manager for The Langham Place Hotel. A veteran of Hong Kong’s F&B industry, he is a tireless promoter of wines and always shows great passion in sharing both new wine discoveries and old favourites.

Vincent Kwong Vincent has been working in the F&B buisines in Hong Kong for years, serving most recently in a variety of high-end Cantonese restaurants like Paradise Pavillon, and he is now Manager and Sommelier of Amo Eno in IFC.

Ocean Hui Ocean has worked in some of the most prestigious and interesting wine importers and restaurants in Hong Kong including agnes b. le Pain Grille, Berry Bros. & Rudd, Eminent Wines, and now Amo Eno as their Operations Manager.

Vincent在香港餐飲界工作多年,曾 於城中某些高級中菜食府如Paradise Pavillon工作,現為Amo Eno的經理 兼品酒師。

Ocean 曾 於 城 中 多 間 葡 萄 酒 進 口 商及餐廳工作,包括 agnes b. le Pain Grille,Berry Bros. & Rudd和 Eminent Wines,現為Amo Eno的 Operation Manager。

Vincent是香港朗豪酒店的Assistant Beverage Manager。於香港飲食業 界多年,Vincent對新酒舊酒都一樣 充滿熱情。

Andy 是Alain Ducasse旗下米芝蓮二 星餐廳SPOON的助理品酒師。他剛

曾於澳洲留學,Ringo擁有多年 餐 飲 業 界 經 驗 。 曾 於 The  Mira 的 Whisk及Tuscany by H & Megu及 Upper House酒店任職品酒師,現 為九龍香格里拉大酒店之品酒師。

Noble Law Noble is a certified Sommelier of the Court of Sommelier; Certified Specialist of Wine of the Society of Wine Educator and holder of the Advance Certificated from the WSET. Noble是Court of Sommelier 的認證 品酒師;葡萄酒教育者協會的專業認 證葡萄酒專家,亦持有WSET的進階 葡萄酒證書。

Andy She Andy is now the Sommelier of Renaissance Harbour View Hong Kong Hotel. He had also worked at Cuisine Cuisine and The French Window, Langham Hotel as Sommelier. In 2013, He was qualified Senior Sommelier level and being the committee of HKSA. Andy 是 香 港 萬 麗 海 景 酒 店 的 品 酒 師,曾任職國金軒、 The French Window 及尖沙咀朗廷酒店的品酒 師。 2013 年考獲香港專業品酒師協

Taka Tam Taka has worked in Food and Beverage career for over 7 years. He was a sommelier in the Landmark Mandarin Oriental, Megu Japanese Restaurant, Intercontinental Hong Kong, The Mira Hong Kong and Miyabi. He is currently the sommelier in the Il Miliones. Taka已從事飲食業超過7年,曾是置 地文華東方酒店、Megu、Miyabi、 洲際酒店和The Mira的品酒師,現為 意大利餐廳Il Milione的品酒師。

Jeffrey Leung Jeffrey is a recognized member and sommelier of the Hong Kong Sommelier Association. Having worked in the F&B industry for many years, Jeffrey now is a sommelier of Bordeaux etc wine cellar. Jeffrey是香港專業品酒師協會認可會 員及品酒師,從事多年飲食界相關行 業,經驗豐富,現職於大型著名酒窖 斟酌當品酒師。抱著遠大的抱負與信 念推廣葡萄酒,希望越來越多人欣賞 葡萄酒文化。

Don Kwok Holder of Advanced Certificate of WSET and Certificate of Advanced French Wine from Sopexa, Don has worked in Domani, RitzCarlton Hotel Hong Kong and Sheraton Hong Kong Hotels, currently the sommelier of Cépage. 擁有WSET進階證書和Sopexa Advanced法國葡萄酒證書,Don曾 於Domani,香港麗思卡頓酒店和香 港喜來登酒店工作,現於一星米芝蓮 餐廳Cépage任職侍酒師。

會認可的資深品酒師會員資格及擔任 協會委員。

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T a s t i n g

Kurt Wong Kurt is now working as the Head Sommelier of Fook Lam Moon. In the past 8 years, he has been working in different five-starred  hotels  including InterContinental Hong Kong, RitzCarlton Hong Kong and The Marco Polo HK Hotel. He has acquired professional qualitification for years including WSET, and is a member of the HK Sommelier Association. Kurt現為福臨門集團的Head Sommelier。在過去八年,曾於不同 的五星級酒店工作,包括:香港洲 際酒店、香港麗嘉酒店及馬哥孛羅 香港酒店等。他也取得WSET葡萄酒 專業資格,也是香港專業品酒師協 會會員。

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Danny Ng Danny is a recognized member of Hong Kong Sommelier Association. He is now the Assistant Chief Sommelier/ Assistant Bar Manager of American Club. He had worked at St. Betty as Sommelier. Also, he had worked in “Church St. Enotica” Italian one Hat Restaurant in Melbourne Australia for a year, where he entered into the world of wines and fell in love with Australian wines. He is studying the WSET Diploma Level 4.

Joey Tsang Joey developed her interest in wine since studying her bachelor degree in catering management. After graduation, she undertook an internship at the Renaissance hotel in the US. She has been working at the Grand Hyatt Hong Kong, Langham Place Mongkok, China Club and Hip Cellar. As a senior member of the HKSA, she also has an certificated Specialist of Wine, Joey is now the Sommelier of No.1 Waitanyuen cellar in Shanghai.

作為香港品酒師協會認可會 員 , Danny 持 有 香 港 葡 萄 酒 教 育 中心第三級,現於美國會任職助 理品酒師,亦曾於 Betty’s Kitchen 任職品酒師。曾於澳洲墨爾本 「 Church St. Enotica」意大利餐廳 工作一年,亦是他認識葡萄酒和鍾 情於澳洲葡萄酒的地方。 Danny 現 正修讀WSET文憑第四級。

Joey對葡萄酒的興趣來自修讀的餐 飲管理學士學位課程,畢業後於美 國 Renaissance Hotel實習,曾在香 港君悅酒店、旺角朗豪酒店、中國 會及Hip Cellar工作,考獲CSW證 書的 Joey亦為香港專業品酒師協會 高級品酒師之一。現於上海外灘源 壹號酒窖任職侍酒師。

P a n e l

Vincent Chue Vincent  Chue  received  fomal wine training and acquired the Advanced WSET certification for a long ltime. He is also a skillful bartender and got good results in some international competition. Now he is the F&B Manager of the Spanish restaurant Fofo by el Willy and is familiar with arities of Spanish food and wine. Vincent很早便已經接受正式的葡萄 酒訓練,並取得WSET的進階證書, 同時亦為調酒高手的 Vincent亦曾獲 得多個國際調酒大賽獎項。現為西班 牙餐廳Fofo by el Willy餐飲經理,對 西班牙酒釀及菜式尤其熟悉。

Casy Chau Recognized as Senior Sommelier of the Hong Kong Sommelier Association. Casy has worked as Group Sommelier of Regal Hotels International, Sommelier of Indochine Lan Kwai Fong Entertainments,  Assistant Sommelier of the Royal Hong Kong Yacht Club, Vintage Cellar Hand of Leasingham Wines and Houghton Wines, also the author of the wine and travelling lifestyle book “Wine Me”. Casy是香港專業品酒師協會認可高 級品酒師,曾擔任富豪國際酒店集團 及蘭桂坊餐娛概念集團品酒師、香 港遊艇會助理品酒師及Leasingham Wines 和 Houghton Wines 酒窖員 工,著有葡萄酒、旅遊及品味生活書 籍《Wine Me》。

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C R U

012

Champagne Taittinger Nocturne (Special Edition)

F AV O U R I T E S

Cullen Kevin John Chardonnay 2009

Glenmorangie Ealanta

Fine Vintage (Far East) Ltd. // 2896 6108

Links Concept Co. Ltd. // 2802 2818

MHD HK // 2976 1888

www.taittinger.com

www.cullenwines.com.au

www.glenmorangie.com

$481

$886

$1,588

We are always drinking brut, brut extra

In Austraila, more and more winery are

The fourth annual release of Glenmorangie

dry or zero dosage champagne as aperitif

practicing

and

award winning Private Edition range. It  is a

or during dinner. But champagne could

vinification. The Cullen Wines based in

19 Years Old Glenmorangie, fully matured

also pair with dessert. Taittinger has been

Margaret River is among the very first to go

in virgin American white oak casks with a

making its Sec version called Nocturne that

biodynamic in the region. Everything is done

provenance that stretches all the way to the

is very good to drink with dessert. It is aged

by hand and according to the chief winemaker

mountains of Missouri and the Mark Twain

for more than 4 years before releasing. This

Vanya Cullen, this top Chardonnay is aged

National Forest.

limited edition reminds us of the Taittinger

in biodynamic barrels! It shows very intense

that have been heavily toasted adds huge

Collection but a more affordable modern to

bouquet of citrus, almond, floral honeysuckle

mouth-filling, buttery, creamy, vanilla flavours

enjoy in club and lounge.

and great balance of acidity on the palate,

– somewhat like a crème brulée topped with

great length, you might be thinking of a great

almond and marzipan. This makes for a lovely

Burgundy without reading the label.

rounded and complex expression.

我 們 常 喝 著 不 甜 的 brut 、 brut extra 或 zero

biodynamic

viticulture

Using virgin oak casks

dosage 的香檳作為餐前酒或佐膳。但不要忘記 香檳也可配甜點。 Taittinger 便有釀造 Sec 的甜

在澳洲,越來越多酒莊使用生物動力學去種植葡

Glenmorangie的第四款年度Private Edition 。

香檳,名為 Nocturne 。她同樣是認真釀造的香

萄及釀酒。來自Margaret River的Cullen Wines

這款陳釀達 19 年的單麥威士忌最特別之處是採

檳,陳年超過四年後才推出。這瓶限量版讓我們

是當地最早循用此方法的酒莊。全人手釀造,每

用產自密蘇里群山和馬克吐溫國家森林的美國白

想起跟藝術息息相關的 Taittinger Collection ,

個步驟都跟隨歷法去做。而據首席釀酒師Vanya

橡木桶,而且是全新的橡木桶,有別於大部分的

當然這瓶的設計時尚、摩登,也更能負擔得起。

Cullen說她們甚至用生物動力學去製造的橡木桶

波本或雪利桶。使用全新的橡木桶,加上深度的

來陳釀這瓶最好的Chardonnay白葡萄酒。這瓶

烤烘,讓口感更深厚,奶油、呍呢嗱香味突出,

成熟的酒釀帶豐富的香氣,陣陣柑橘、杏仁、

有如杏仁糖衣蓋上的法式焦糖燉蛋般芳香。帶著

白花的香味,入口平衡細緻,酸度良好,收結悠

Glenmorangie圓潤複雜的風格。

長,尤如喝著優秀的勃艮第酒釀般。深度,收結 良好,單寧細滑。

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Corner 2013

November

Cathay Pacific HKIWSC 2013, mission accomplished! 國泰航空香港國際美酒品評大賽2013 評審完滿結束!

C

athay Pacific Hong Kong International Wine and Spirits Competition has finished the judging, Judges from across Asia blind tasted wines and spirits from 31 countries. This year’s star-studded judging panel saw the addition of VIP judges, Australian winemaker Ms. Vanya Cullen, and Burn Stewart’s Master Blender and Head of Distilleries, Mr. Ian MacMillan. Ahead of the full results and trophy release at the HKTDC Hong Kong International Wine & Spirits Fair on 7th November, 2013, the results of the Trophies for Wine Paired with Asian Dishes have been announced. Since the enjoyment of food plays such an important role in the Asian way of life, the Cathay Pacific HKIWSC is designed to help consumers enhance their everyday dining experience with perfectly matched wines. The competition selected ten regional dishes, making the competition truly ‘Asia’s Choice, Asia’s Voice’. The most special section is the food and wine pairing section, where the judges are repeatingly eating the same food and drinking different

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wines to find the perfect match. For results, please follow their website, facebook or at the presentation ceremony at the HKTDC Hong Kong International Wine and Spirits Fair. And with the “Test Your Palate” event, people joining 3 nights of the event were tasting hundreds of wine, what a memorable experience because at the same time you can share with the judges anything about wine. 來自亞洲的評審以盲測品評來自世界各地31個國家的美酒。 今年評審委員星光熠熠,邀請了澳洲釀酒師、知名國際品酒界 大師Vanya Cullen,連同Burn Stewart調酒師及酒廠主管Ian MacMillan為星級美酒評審。 完工的結果及獎項將於11月7日舉行的香港貿發局香港國際美酒展 2013公佈,而美食及美酒配對的獎項的結果率先公佈。亞洲人越 來越重視享受食物的過程,國泰航空香港國際美酒品評大賽是設 計來幫助消費者提高每日的用餐配美酒體驗。比賽挑選10款地區 性菜餚,讓比賽成為真正的「亞洲之選,亞洲之聲」。

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November

私人酒窖服務 存酒公倉服務 寄賣葡萄酒服務 葡萄酒代收服務 客戶專用車位

溫度濕度控制 iPhone視頻監察 4重出入保安程序 雙門鎖開關設計 CHUBB保安監控

而另一最有趣的環節當然是食物與酒的配對,評花盡精神,吃著 同一款食物,在數十款酒當中找出天作之合,絕對不是一件容易 的事情。要想知道這次比賽的結果,除了可到他們的facebook, 網站留意外,也可在香港貿發局舉辦的香港國際美酒展覽的頒獎 典禮。 在為期三天的「Test Your Palate」活動,來賓可以品嚐數百款酒 釀,是一個十分難得的機會。而且更可以跟來自不同地方的評審 交流葡萄酒的心得。 www.hkiwsc.com www.facebook.com/hkiwsc

www.THECAVE.com.hk Tel.: 2687 1387 Email: thomasshum@THECAVE.com.hk Unit 8, 15/F., Wah Wai Centre, 38-40 Au Pui Wan Street, Fotan, Shatin, N.T., Hong Kong

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016

Cru Special

Timeless Bubbles OF Champagne Bollinger

歲 月 留 光 Text : Eddie Chui

In the past, people and the champagne houses did not think of ageing champagnes for more than 10 years, not to mention ageing for a few decades. Everyone was fascinating about the lively bubbles, refreshing fruitiness and glamorous bubbles and aroma. Nowadays people fancy more about ageing champagne of exceptional quality, which will let them develop more attractive and unique characters like the great Bordeaux or Bourgogne after ageing in cellars for decades. They will turn into splendid bubbles of all time. Champagne Bollinger, which has been working closely with Jebsen Fine Wines for more than 20 years, produce a wide range of champagne. Besides the popular Special Cuvée, they also make great vintage champagne, the Grande Année at the best years. R.D. is another expression of Grande Année, which means Récemment Dégorgé, or Recently Disgorged. These bottles have been aged on lees in the bottles for at least 8 years similar to those named “late disgorged” or “Oenothèque”. These extra years of ageing on lees will help to develop more flavour in the champagne, and beome more mature at the release. Recently they are releasing the Limited R.D. 2000 only in Jeroboam ( 3L format) with a total of 350 bottles globally, each Jeroboam comes with its own unique number, togehter with a wooden case with engraved numbered brass plate. It is made with 63% Pinot Noir and 76% of grapes are sourced from 16 grand cru vineyards in Champagne. The Jeroboam is ideal for further ageing of champagne comparing to single bottle. Althrough R.D. is ready to drink when it is released, further ageing in bottle will help to develop more unique characters. With the huge ageing potential of this millennium release, even if it is found in a shipwreck after another century, for sure it will last! 以前不論飲家還是釀造香檳的酒莊,都沒有想過把香檳陳年十載,甚至數十載才享用。大家都只陶醉在華麗 纖細的氣泡、清爽誘人的果香、口感當中。但是現在更多的人喜愛把高質數的香檳陳年,因為在歲月中這些 頂級氣泡酒都會醞釀成更美味的佳釀,就像優秀的波爾多或勃艮第一樣,經過數十載仍能散發著高貴而優雅 的黃金色氣泡。 自從捷成洋酒成立以來便合作至今共二十多年的Champagne Bollinger ,一直以來除了代表作Special

Cuvée以外,還釀造年份香檳Grande Année,而R.D.更是Grande Année的延續,由1961年已開始釀 造。R.D.是Récemment Dégorgé的簡寫,意即Recently Disgorged最近除渣的意思。這代表香檳在瓶內 花了最少八年的時間,跟酒渣一起在瓶內醞釀。跟其他香檳莊所謂Late Disgorged、Oenothèque的意思一 樣。這樣的陳釀能為氣泡增加更多的風味,把酒質推向巔峰。 最近Bollinger便推出了限量版的R.D. 2000年Jeroboam(三公升版)。全球只有350瓶,而且不會推出單 瓶版。每瓶Jeroboam都有獨立編號,以高貴的木盒盛載,上面更鑲上刻有編號的銅牌。她以Pinot Noir為 主(63%),其中超過七成的葡萄更是由十六塊特級田當中採收。Jeroboam版比起單瓶裝更能保存酒釀, 以作進一步陳年,因為R.D.在推出後除了可以即時享用,更擁有非凡的陳年潛力,就算沉到大海裡超過一百 年,也難不到這世紀珍釀。

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017

Enquiry: Jebsen Fine Wines Website: www.jebsenfinewines.com Tel: 2926 2312 (Victor Rabot) / email: victorrabot@jebsen.com 3180 3424 (Vanessa Chui) / email: vanessachui@jebsen.com 2926 2269 (Paul Yeung) / email: paulyeung@jebsen.com

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018

Cover Story

Charms of Tenderness 朝 花 夕 拾 ﹣ 方中信

Text : Eddie Chui // Image : HenryCK // Wardrobe : Ermenegildo Zegna Styling : Jenkin Ma // Make-up : www.puipui.net // Hair : CCM hair make up consultant Special Thanks : Alex Fong, Emperor Motion Pictures, Luce Della Vite, Jebsen Fine Wines, Poltrona Frau, E.Bon

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Cover Story

019

Alex Fong Chung Shun- the male lead in a novel by the famous writer Yi Shu, became famous a long time ago. Usually male characters from the novels of Yi Shu were charming - like Ka Ming and Chung Shun- and when we began our chat Alex was as cool as he had ever been on the big screen. But when we talked about lifestyle and wine he became more much warmer and intimate; much like a glass of wine on a cold winter’s night. 方中信,也就是亦舒小說《朝花夕拾》中的男主角。亦舒的小說男主角大多性格鮮明,印象都是開朗的, 家明如是,中信也一樣。開始拍攝時還是一貫大銀幕常見的瀟灑、俊逸。談吐溫文、不經意的流露超酷的 神態。但談到酒、談到生活,卻是那麼平淡親切,就像是一杯醇厚的酒釀一般。

Poltrona Frau 1919 Armchair Isidoro Bar Cabinet

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020

Cover Story

Wine 酒 Alex loves wine. He started drinking wine a long time ago, and likes wines

方中信原來也是個酒迷,喝葡萄酒也有一段長時間,最愛的是香檳跟波

from Champagne and Bordeaux the most. When asked for his favorite

爾多酒。問他喜愛的酒時,他也顯得很實際。「Lafite當然好喝,但總不

bottle he replied, “Lafite is good of course, but it is now too expensive to

能天天開來喝吧,加上現在的價格實在太貴了。我喜歡成熟的葡萄酒,

drink every day; I also like mature wine, and wine that doesn’t need much

和那些不用花太多時間透氣的葡萄酒。要我等五、六個小時實在太久

decanting. It will be too long for me to wait 5 to 6 hours before drinking

了。在朋友的推介下開始飲一些意大利的酒釀。」拍攝期間我們一同分

the bottle. I have also started to try more Italian wines recently.” We did

享了數款意大利葡萄酒。當中以Merlot跟Sangiovese混釀的Luce紅葡萄酒

try a few different Italian wines, but the Luce - made with Merlot and

最得他歡心。「很像我喜愛的波爾多酒風格,也不用花太多時間透氣。

Sangiovese, “is like the Bordeaux that I used to drink but need less time

」當坐上這張酒紅色的特別版皮椅Pausa di Luce上喝著Luce,感覺很

for breathing,” he commented, and while sitting comfortably in Pausa di

舒服,杯托更是他最感到意外的:「實在很方便,不用擔心杯子要放那

Luce commented, “the wine glass tray is really wonderful.”

裡。」

He shares good wines with friends who know wines. And particularly

他對酒的熱愛,是只會跟同樣識酒的朋友分享,試過有次把一瓶1986的

after an incident when a bottle of 1986 Mouton was wasted on a boat

Mouton帶去遊船河,結果當然是讓他心痛不已。「我以後也不會再那樣

party. He believes that the finest bottles are only for the best friends who

做,浪費了那瓶酒一樣。」好酒還是跟識欣賞的朋友一起喝的好。

understand wine.

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Cover Story

021

Poltrona Frau 1919 Armchair

Pausa di Luce Frescobaldi is one of the leading families in Montaclcino who formed the

由意大利最顯赫釀酒家族之一的Frescobaldi,在Montalcino地區擁有不少

‘Super Tuscany’ project. Luce della Vite Estate, featuring the Luce wine

葡萄園,隨時代的變遷,成立了名為Luce della Vite莊園的Super Tuscany

made with Sangiovese and Merlot has great fruitiness, black fruit, cherry

企劃。當中最受注目的便是以Sangiovese及Merlot混釀的Luce酒款。充滿

spiciness. It is balanced on the palate, with cedar, cocoa, liquorice and nutty

果香,帶黑漿果、櫻桃、香辛料的味道,入口平衡,帶甜甜的雪松、巧

characters.

克力,甘草、堅果的香味。是備受注目的酒莊。

In 2009, a project called “Casa di Luce” began, bringing great artists

由2009年開始,更展開了主題項目「Casa di Luce」,每年連同意大利

together to create Luce-inspired pieces. This year, Luce has partnered with

的頂尖藝術家,設計出獨特的藝術品,甚至食物,以襯托Luce細緻的酒

Poltrona Frau, the famous furniture company, which was founded in 1912,

釀。今年的作品名為Pausa di Luce,是跟成立於1912年的Poltrona Frau意

to produce ‘Pausa di Luce’. It is a special edition of the 1919 armchair hand

大利頂級傢俱公司合作推出的1919皮椅Luce特別版,全以人手打造,高

crafted with dark red leather, with an attached oak wine glass tray and a

貴的暗紅皮革一針一線地縫上座椅,而每張座椅都有一個以橡木製的杯

golden plaque bearing the initials of the owner, together with an individually

托,上面的小金盤更可刻上客人的名字。而每張皮椅都有獨立編號,刻

numbered brass plate. The marriage of traditional craftsmanship and

在椅背的銅片上。是結合傳統的精巧工藝與創新,跟每瓶Luce一樣,由

artisanal expertise to produce this kind of masterpiece is just the same as

最優秀的葡萄園表展現出現代葡萄酒的風範。

how Luce invokes traditional vineyards with new varieties.

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022

Cover Story

Poltrona Frau Chester One Sofa

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Cover Story

023

Cool 型格 It has been a bit nerve-wracking for me to meet. He looks cool, and not

由於是第一次跟這位型男拍攝及專訪,難免有點緊張,而方中信給人的

at all easy-going at first sight. With even a hint indifference. But when

第一個印象的確是很Cool的那種帥氣。可能模特兒出身的他總是時刻保

he talks, he speaks slowly and gently, very contradictory to his outlook.

持著超酷的表情,讓人感覺很難接近。他說話時跟我們想像的剛陽味道

He said he is a slow-moving person and passive. “During work, those

很不同,放慢的節奏,淡淡然,溫文爾雅得很。他坦然自己是一位慢熱

who do not know me think I am difficult to work with, as I am not very

的人,而且也屬於較被動的人。「在片場,不認識我的人會覺得我很嚴

good to communicate to other people. But when you know me more,

肅,而且我本身比較率直,想到的總會說出來,工作上好像不易溝通。

you will find the charming side of me.” It is very true, after taking a few

但其實跟我熟悉了後,便會認識到我開朗、逗人的一面。」的確,一面

pictures, when we start to talk about his hobbies, car, wines and family

拍攝,當中的空閒時間,我們談及車、酒、家庭時,他都顯得十分躇

- he becomes more relaxed.

躍,也總是一副悠然自得的模樣。

Car 車 Alex likes speed and sports cars. He once regularly changed: from

方中信跟不少男士一樣,喜歡速度,也喜歡車。名成利就,座架不斷

Porsche to Subaru to Audi, but he is not a car collector. Instead he

換,由年青時的電單車,奧迪、保時捷、掃把佬,不同的車也換過、玩

likes cars which give him the sensation of driving. Ferrari for him is

過。但他說:「我不喜歡儲車,我喜歡駕駛時能給我感覺的車,像法

like playing video games, but not driving a real car. He is passionate

拉利那種車,總覺得是在打遊戲機而不是在駕駛。」他給我的感覺很平

about driving and has joined track days - just for the rush of high-speed

實,不是為換車而換車,喜愛駕駛,因此也喜歡賽車。可是近年工作太

driving. Now, however, he is so busy that he has almost quit motorsport

忙,少了時間去賽車,只有平日自己開著愛驅四處奔馳,或當妻女的柴

entirely, concentrating only on being the designated driver of his wife and

可夫。

daughter around the city.

Family 家庭 Stepping-up into the 50’s, Alex is aiming to maintain a complete family, and

年屆五十的生活最好當然是擁有一個完滿的家庭,女兒帶給方中信的滿

it seems his daughter is changing him in ways that he could never have

足感實在很大。為了多點時間陪伴女兒及老婆,他減少回國內工作,選

imagined. In order to spend more time with his wife and daughter, he is

擇回港作為工作的基地。「雖然在內地工作收入的確很可觀,但是始終

trying to come back to Hong Kong more often to work. “Of course I can

覺得女兒更重要,覺得自己的責任很重,不單是金錢上,時間更重要,

make more money in mainland China, but I also have to be responsible

現在這階段的成長期,記憶開始形成,如果錯過在這段時間建立親子關

to my daughter. This is an important period in which the child will be more

係,是追不回來的。」以前得來輕鬆,花錢也花很豪爽。現在人的嗜好

mature mentally. You cannot easily re-build the relationship once it passed.”

少了,為了女兒也變得更實際。回港工作,可以花更多的時間看著女兒

In the past he was more carefree with his spending, but now he is more

成長,跟她一起生活,對方中信來說是錢不能衡量的。雖然現在還是需

likely to spend more time in Hong Kong with his daughter – which, of course

要往返內地工作,但相對以往一年十個月的時間,已好的多了。

justifies giving up the plentiful work in the Mainland. In the past few years, he was spending 10 months aboard at least.

Enquiry: Jebsen Fine Wines Website: www.jebsenfinewines.com Tel: 2926 2312 (Victor Rabot) / email: victorrabot@jebsen.com 3180 3424 (Vanessa Chui) / email: vanessachui@jebsen.com 2926 2269 (Paul Yeung) / email: paulyeung@jebsen.com

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024

PANEL TASTING

Bubbles Spinning Out Of The Spanish Cave 走出洞底的西班牙氣泡 Text: Eddie Chui // Images: Alvin Luk // Special Thanks: Hip Cellar

When you are visiting all the great churches of Barcelona, there are also Tapas bars around the city. When you see people enjoying the delicious oysters, they are having Chablis nor Champagnes, but Cava, the local sparkling wine. It is the most popular wines around the city, as they are produced in this Catalonia region. 西班牙巴塞隆拿除了美麗的教堂外,還有不少Tapas吧,當大家享用著那些鮮美的生蠔時,喝的不 是Chablis,也不是香檳,而是地道的Cava,基本上大街小巷都隨處可見,因為這裡便是Cava的 根據地。

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PANEL TASTING

025

Map Of Catalonia Wine Region

In Spain, “Cava” means “Cave” in Catlonian language, that is

Cava在西班牙Catalonia地道語中是「地窖」的意思。在釀造Cava

how the name is coming from. Cava is made in the same way as

的時候,所用的方法跟香檳是相同的,同樣是在瓶中進行二次發

champagne, undergoing a second fermentation in bottle. And the

酵,然後再進行熟成,而大部份的酒莊都會選擇在溫度及濕度較穩

maturation and aging is all done underground in cave, where it is

定的地窖進行,因此便以Cava命名這種頂級的西班牙氣泡酒。而且

more stable in temperature and humidity, providing the optimum

按法例只有使用傳統香檳方法釀造的氣泡酒才可以稱為Cava,以其

condition for this noble Spanish sparkling wine. Only sparkling

他方法釀造的酒款只可以稱為「vinos espumosos」。

wine made using this method could be called Cava by regulations. Other sparkling wine could only be called “vinos espumosos”.

大部份的Cava主要以三種原生葡萄釀造,包括Macabeo 、Parellada及Xarel-lo。當然也有使用法國香檳常用的Chardonnay

Most of the Cava is made with the three indigenous grape

及Pinot Noir。而三款原生葡萄品種各有不同個性。例如Macabeo

varieties: Macabeo, Parellada and Xarel-lo. Traditional champagne

以清香的味道為主;而 Parellada 則以豐厚的味道為主,最為濃郁

grapes like Chardonnay and Pinot Noir are also allowed. The three

及強烈,有個性;而 Xarel-lo則是很多 Cava的主要葡萄,較中性,

local grapes all show different character: Macabeo is light, fragrant

而且酸度高,有助活化酒釀,利於陳年。 Cava 也有釀造粉紅氣泡

and elegant, while Parellada is the most powerful and most

酒 Rosé,方法是加入少量以 Cabernet  Sauvignon、 Garnacha或

intense wine. On the other hand, Xarel-lo is usually the dominating

Monastrell釀造的酒。而Cava分類跟香檳一樣,也根據糖份分為由

grape in Cava, as it is showing good balance flavour and most

Brut nature、Brut、Brut Reserve、Seco、Demiseco及Dulce(由

importantly, it has very good acidity which is essential to keep

最乾(不甜)到最甜)。

the wine alive after years of aging. Cava Rosé is also made by adding small quantity of still wine made from Cabernet Sauvignon,

除了Catalonia為主的Cava產區,也有其法定產區可以釀

Garnacha or Monastrell. Same as champagne, Cava is classified

造Cava,例如Aragon、Basque  Country、Castile  and

by the dryness or sweetnes, from brut nature, brut, brut reserve,

Leon、Extremadura、Navarra、Rioja及Valencian。作為氣泡酒,

seco, demiseco and dulce.

在西班牙人心目中,Cava絕對不會讓香檳給比下去。而且同樣使用 傳統方法釀造,Cava的價格的確更加平易近人。

Besides Catalonia, which is the main producing region of Cava, it can also be made in other official regions like: Aragon, Basque Country, Castile and Leon, Extremadura, Navarra, Rioja and Valencian. As a sparkling wine, Cava is always considered better by local Spanish comparing to champagne, and using the same traditional method and aging, Cava is obviously more affordable than champagnes.

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026

PANEL TASTING

Tasters

From Left: Vincent Chue, Ian Symonds, Mabel Lai, Kelvin Cheng, Noble Law, Jordi Chan, Hood Hon

Scoring system 100 point system / 100分系統 points awarded

year of tasting

best potential year to taste

得分

品評年份

最佳飲用年份

88 2013

2020A

D – drink now 現在享用 A – suitable to drink now, but will improve with time可享用,但陳年會更佳 K – allow more maturing time before enjoying應再陳年一段時間才享用

Cru Panel Tasting-cava.indd 3

95-100

Perfect or nearly perfect wine without any flaws, reaching the highest standards in every aspect, and leaving the drinker wanting more. 接近完美、沒有瑕疵的酒,各方面達到最高水準,讓人再三回味。

90-94

Outstanding wine in every aspect, precise and alluring

85-89

Outstanding wine with character, reflects terroir

80-84

Good quality wine with character, reflects terroir, but not outstanding.

70-79

Simple and straightforward wine, but with minimal character.

60-69

Dull or flat wine without character

50-59

Faulty or unacceptable wine

出眾的酒,各方面表現出色,鮮明具吸引力 。 品質優良的酒,有個性,能顯示產區風格並表現突出。 品質優良的酒,有個性,能顯示產區風格並,但表現並不突出。 簡單,直接的酒,但未能突個性。 不對眼,沒有個性,沉悶的酒。 有問題,不能接受的酒

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PANEL TASTING

Maset del Lleo Cava Vintage Reserva Brut Nature 94 2013

2014D

Grape Varieties : Xarel-lo, Macabeo, Parellada Caliu // 2796 1686 // www.maset.com

1

027

TOP

$208

The family has dedicated itself, generation after generation, to cultivating wines and cavas offering you the tradition and quality of their land. Since 1777 the Maset del Lleó wine and cava winery has gradually converted their love of their land. They makes its wine in the traditional way; with great care, following a rigorous quality assurance process and leaving each wine to mature in the tranquility of the cellar. Maset del Lleó is quality, innovation and service. 家族在多年來都投入葡萄酒事業,不論葡萄園的種植及 Cava 氣泡酒都以品質及傳統為前 題。自1777年Maset del Lleó便以表現他們最自豪的土地來釀葡萄酒及Cava。用傳統方法 釀造,專注於品質,嚴格地監控,讓Cava在穩定的環境中熟成。他們多年來最注重的是: 品質、創新及服務。

Mabel Lai Bright lemon colour,very pronounce ready nose with some melon and peach. Fresh store fruit flavour shown through in palate with hints of yeasty finish. Acidity not so light with reasonable length. 明亮的檸黃色,香氣突出,帶蜜瓜及桃子的香。味道以新鮮的水 果香為主,帶陣陣的酵母收結。酸度適中,收結長度不錯。

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PANEL TASTING

El Xamfra Magnum Reserva Brut Nature NV 92 2013

2015A

Grape Varieties : 35% Macabro, 55% Xarel-lo, 10% Parellada Wine Kiosk Company Ltd. // 3180 9830 // www.elxamfra.com

2 TOP

$420(1.5L)

El Xamfra is a young winery that is established since 1987, with passion and patient, they are aging their wines underground to wait for the best timing to release, now they are making extensive range of top quality Cava. El Xamfra是一所年青的酒莊,成立於1987年,以熱誠及耐性,把釀好的酒都放在地窖中讓 她們慢慢熟成,等待到最好,最成熟的時間才推出到市場,現在他們更開始釀造不同系列 的高品質Cava。

Jordi Chan Bright & beautiful lemon colour, sufficient bubble. An elegant nose including apple, pear, some smoky nose like smoked ham on a background full of floral lovely palate, nice acidity, good balance, wine showing fresh apple, quince. Touch of mineral supported a solid mouthfeel, nice Cava. 明亮美麗的檸黃色,充足的氣泡。優雅的香氣,帶蘋果、梨、點 點火腿的煙燻味,以花香為主的口感,有良好的酸度、平衡,如 新鮮蘋果般美味。加上點點礦物香支撐酒體,不錯的Cava。

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PANEL TASTING

029

$165

Since Père Venurea made his dream come true in 1992, the winery grows towards excellence. The philosophy of Père Venurea is to respect traditional values in winemaking and ageing in a harmonious way, marked by innovations and the use of the most advanced technology to turn Cavas into an example of quality and prestige. The image of the Père Ventura cavas and wines is a faithful expression of their vocation to be different, reminding everyone their value as: quality, elegance, distinction and exclusiveness. 自從 Père Venurea 完成他的夢想於 1992 年成立這所酒莊,便以最佳為目標。他的哲學 是遵從傳統的釀造工藝,加上和諧地陳釀葡萄酒。同時以最新的技術及創意釀造最好的

Cava,並帶領著品質及時尚。他們的Cava帶著高貴及高質的形象,表現出與別不同的品 味,讓大家知道他們追求的是:品質、優雅、獨特及尊貴。

Hood Hon Bright golden core with highlights. Elegant persistent bubbles. Pronounced well developed autolytic notes of warmly crushed hazelnuts, breakfast honey spread on toast. refreshing aciding with balancing dosage. Powerful nutty flavour with a moderate clean finish. 明亮的金黃色酒體,帶優雅持久的氣泡。明顯的酵母分解味道 如暖碎的榛子仁,塗上蜜糖的多士香。清新的酸度加上平衡的

3

dosage。豐富強勁的果仁味道及中度收結。

TOP

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Pere Ventura Tresor Brut Reserva 91 2013

2015A

Grape Varieties : 40% Xarel-lo, 40% Macabeo, 20% Parellada Links Concept Company Ltd. // 2802 2818 // www.pereventura.com

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030

PANEL TASTING

$288

Maset del Lleo Cava Reserva Couvee L’avi Pau 90 2013

2017A

Grape Varieties : Xarel-lo, Macabeo, Parellada, Chardonnay Caliu // 2796 1686 // www.maset.com

Vincent Chue Bright lemon color with very elegant bubbles, lots of citrus, peels, guava with a bit of yeast and toast, light and refreshing, a bit of cherry, it goes well with some strong seafood, e.g. red prawn & monk fish with some creamy sauce. 鮮檸檬黃,帶優雅的氣泡,帶豐富的柑橘、果皮、石榴及陣陣的酵母及烤 烘味。清新怡人,帶點櫻桃香、適合用來配搭味道較重的海鮮菜式如以奶 油汁煮的紅蝦或

魚 。

$278

El Xamfra Gran Reserva “Brut de Casa” 2006 90 2013

2015D

Grape Varieties : 50% Macabeo, 50% Xarel-lo Wine Kiosk Company Ltd. // 3180 9830 // www.elxamfra.com

Mabel Lai

Bright lemon color, very ripe melon, peach layered with some biscuit in nose. Autolytic quite strong in palate with some uplifting minerality finish. Lively acidity and delicate bubbles 鮮檸檬黃,非常成熟的蜜瓜、桃味及陣陣的餅乾香氣。酵母分解多烈,但有充 足的礦物支撐著。清新的酸度及纖細的氣泡。

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PANEL TASTING

031

$200

Benito Escudero Brut Nature 89 2013

2015D

Grape Varieties : 100% Viura Valdivia Ltd. // 2555 7431 // www.familiaescudero.com

Vincent Chue Bright lemon color, young & strong bubbles , citrus (grapefruit) and some flower ( elder flower) on nose, a light and easy to drink sparkling wine. 明亮的檸黃色,有著年青、持久的氣泡。以柑橘,柚子及白花香為主。新爽簡單 的氣泡酒款。

$400

Torelló Brut Nature Gran Reserva 2008 89 2013

2014D

Grape Varieties : Macabeo, Xarel-lo, Parellada The Flying Winemaker // 2522 2187 // www.torello.com

Hood Hon Deep lemon core with bubbly rim. More classic cava nose with some elderflower, soft white cheese and hint of mulberry note. Lively acidity with dosage on the dry side . Moderate clean finish 細緻的氣泡圍繞著較深色的酒體。經典的Cava香氣,帶白花香、白色 軟芝士及點點桑子的氣息。清新的酸度,Dosage恰到好處,不過甜, 夠乾身。帶不錯的潔淨收結。

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PANEL TASTING

$120

Roger Goulart Brut Reserva 2009 87 2013

2013D

Grape Varieties : Macabeu, Xarel-lo, Parellada Fine Vintage (Far East) Ltd // 2896 6108 // www.rogergoulart.com

Ian Symonds Pale lemon green with pleasant, salty and slightly citrus aroma. Palate is very refreshing with a light creamy mousse. 淡檸綠色,帶美味、一點鹹及柑橘的香氣。入口非常清新,帶點幼滑的 口感。

$330

Torelló Rosé Brut Reserva 2009 86 2013

2015D

Grape Varieties : Monastrell, Garnacha The Flying Winemaker // 2522 2187 // www.torello.com

Clear with brilliant, light ruby in color with slight bubbles. Intense aroma

Kelvin Cheng

of ripe sweet red character fruit, such as strawberry, rasberry, red cherry, with hint of toasty, smoky, yeasty aromas. Red fruit flavour on the palate, balanced acidity with body, refreshing with medium finish. 清澈明亮淡寶紅色,帶著細緻的氣泡,帶豐富的成熟紅果香氣如草莓、覆盆 子、紅櫻桃及陣陣烤烘、煙燻、酵母香氣。入口帶紅果香,酸度酒體平衡,清 新帶中等收結。

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PANEL TASTING

033

Castell Sant Antoni Gran Reserva Brut Nature NV 86 2013

$205

2016D

Grape Varieties : 40% Xarel-lo, 20% Macabeu, 20% Parellada, 20% Chardonnay Kerry Wines // 2169 7700 // castellsantantoni.com

Noble Law Pale lemon colour, very intense lemon favour on the nose, fine bubble with a little yeast and toast on the palate, very refreshing and good acidity. 淡檸黃色,帶強烈的檸檬香氣,幼細的氣泡。味道帶點酵母及烤烘味道,非常清 新及具良好的酸度。

$252

Castellroig, Brut Nature Gran Reserva, Cava DO 86 2013

2013D

Grape Varieties : Xarel-lo, Macabeo Everwise Wine Limited // 3106 2345 // www.castellroig.com

Ian Symonds Pale lemon green colour with bubbles,

salty ,lemon juice aroma, palate is

crisp,clean with a bitter-sweet, twist at the finish, very refreshing. 淡檸綠色,帶鹹香、檸橡汁的香氣。入口清爽,潔淨,帶點甜苦的口感,

收結帶檸皮香,

十分清新。

Castillo Perelada Gran Claustro Brut Nature Cava 2008 85 2013

$248

2013D

Grape Varieties : 43% Pinot Noir, 43% Chardonnay, 14% Parellada Watson’s Wine // 2606 8828 // www.castilloperelada.com

Jordi Chan Clean, golden color, nose of dried flower, yellow fruit like peach , hint of walnut & peanut. Light palate showing some citrus fruit such as lemon peel and lime, hint of green apple, a easy going wine. 潔淨,金黃色的酒。帶乾花的、梨子及陣陣的合桃及花生香氣。入口清淡,帶點柑 橘、檸皮、青檸,加處點點的青蘋果香,容易入口。

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034

PANEL TASTING

Conclusion With this Cava tasting, all panelists are definitely impressed. Using the same traditional method, cavas are good rivals for champagnes, with attractive aroma and palate. Brut and Brut Nature are the dominant types which show good balance, less prominent acidity and bitterness. Like many Spanish wines, Reserva cava means more ageing in the cellar, to let the wine develops more aroma and taste. The samples we had are mainly Reserva grade, showing the best of cavas. Interestingly the top two are both Brut Nature, meaning very low sugar level in the dosage. When we are tasting champagnes, the brut nature wines sometimes show imbalance, showing a bit more spiciness. When we are more familiar with sparkling wines made from Pinot Noir and Chardonnay, but the top 3 cavas are all made with local grape varieties. Most Cava are ready to drink and is the best companion with seafood, including seafood platters or dishes cooked with creamy sauces. If you want something more than a cheap champagne, these incredible bubbles will be good choices. 經過這一次的品評,大家都對Cava為之大開眼界。因為以香檳方法釀造的Cava在各方面都能夠與香檳比拼,而且在價格上絕 對有一定的優勢。而大部份都有不錯的香氣,倒在杯中已經甚為吸引。而在選購Cava 時,大多都以Brut或Brut Nature為主,雖 然甜度低,但往往都表現平衡,不會出現過酸或過於苦澀的問題。 跟很多西班牙酒一樣,Reserva酒款代表更長的熟成時間,這樣酒體能在瓶內發展出更多的香氣及味道。我們今次品嚐的大部 分都是Reserva級數,展現出Cava最好的一面。有趣的是,頭兩位的都同樣是Brut Nature,即是Dosage中含糖份最低的。我們 品評香檳的時候,都出現那些Brut Nature被認為過於辛口或欠缺平衡的情況,但Cava卻沒有這樣的問題。 當然大家對Pinot Noir及 Chardonnay 所釀造的氣泡酒可能會比較熟識,但這次的頭三位都是以本地原生葡萄釀造為主。而大部 分的 Cava 都可以即時開始享用,而最佳的配搭當然是海鮮食物,不論是海鮮拼盤還是以較濃醬汁烹調的食物都能配襯。下次 開派對的時候,不想喝平價的香檳,不妨試一試這來自西班牙的優秀氣泡酒。

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The World of

Wines Every issue in The World of Wines we examine wineries around the world, exploring incredible bottles and the winemakers behind every successful brand. In this issue’s The World of Wines, we will meet Anne Gros, but not talking about her Burgundy! Then we go to south hemisphere to taste some reds apart from Pinot in New Zealand. After that we go to the east of Germany, visiting vineyards near Berlin which is less known. 每期的葡萄酒世界我們都走遍世界各地,發掘精彩的酒釀及故事跟大家分享。 今期我們跟Anne Gros再遇,但不是喝她的勃艮第,而是⋯⋯。然後到新西蘭品嚐

Pinot Noir以外的紅葡萄酒。之後走訪德國東部,到柏林附近較少人去的酒區。

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038

The World of

Wines

Text: Ian Symonds Translation: Eddie Chui Images: Ian Wong

Anne Gros in Minervois Cru has featured the highly respected Anne Gros in a previous issue, largely

《釀.生活》曾經刊載過關於 Anne  Gros 的報導,但那主要是關於她在

writing about her Bourgogne vineyards. In July, whilst on a short holiday

勃艮第的莊園。而在剛過去的七月,雖然休假中,但她卻抽出寶貴的時

to Hong Kong she was generous in giving her time to a small group for a

間,在香港舉辦了一場品酒會,這次重點不在勃艮第,而是她在法國南

guided tasting of her latest venture in Minervois in the Languedoc region of

部,Languedoc產區的Minervois地區的一個聯營莊園。

the South of France. 當她提到這跟Jean-Paul Tollot的合作,她顯得份外投入,尤其是在解釋如何

Anne’s passion for wine is obvious the moment she begins to talk expressing

能在這片被譽為最難開發的地方,發掘出最有潛質的土地,從中釀造出能表

with enthusiasm how she and partner Jean-Paul Tollot sought out land in

現當地terroir的酒釀。每一樣釀酒的細節都被精也安排,但全是以減少侵擾為

Minervois to bring out the terroir of this tough part of France. Every aspect of

大前題。他解釋道不同的葡萄,例如Grenache、Syrah、Carignan及Cinsault

the winemaking is calculated and yet non-interventionist. She explains that

都有不同特質,一一能在酒釀中表現出來。 Grenache 是高酒精葡萄,她的

the grapes – Grenache, Syrah, Carignan and Cinsault each have characters

酒可達17%酒精;Syrah相對較柔和,充滿果香而達到14%;Carignan能帶

that are reflected in the wines. Grenache can achieve 17% alcohol, Syrah is

出酸度,達到 13 至 13.5% 酒精度;而帶果香 Cinsault 能緩和 Grenache 的強

softer, fruity and achieves around 14%, Carignan brings acidity to a blend

烈酒精,只有約12%酒精度。土壤以泥炭岩、沙土、石炭岩及黏土組成,在

at 13-13.5% alcohol, Cinsault moderates the excesses of Grenache with

Montagne Noire山腳下約220米海拔的地方。Anne提醒我們那就跟Vosne-

fruit flavours and only around 12% alcohol. The soils are Marl, Sandstone,

Romanée的高度一樣。

Limestone and Clay lying at the foot of the Montagne Noire at 220m above sea level. Anne is quick to draw an immediate comparison with Vosne-

就跟在勃艮第一樣,葡萄的料理十分嚴謹,所有採收必需以柔順的人手進

Romanée that is also at this altitude.

行,由4年到108年的葡萄藤都一樣。使用不銹鋼酒槽發酵,釀造出鮮美帶果 香的酒釀,再在勃艮第的酒桶中陳釀,出來的效果非常突出。在香港,我們

Bourgogne affects the disciplines with hand picking from vines that age

找到的Minervois酒釀大都是廉價貨,只適合年輕時飲用。但現在我們有一系

from four years to 108 years of age. The use of stainless steel tanks for

列由名莊Domaine Anne Gros及Jean-Paul Tollot合作的Minervois酒釀:

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039

The World of

Wines

fresh, fruity wines and Bourgogne barrels for maturation on some wines

Yesterday terrible storms wreaked havoc in Bourgogne so I must wonder

mean that the results are stunning. In Hong Kong our choice of wines from

how even she is feeling today. No doubt though her wines from Bourgogne

Minervois has been limited to bulk production, quick drinking styles. Now

and Minervois will express the vintage characters wonderfully.

we have this glorious range of the following Domaine Anne Gros and JeanPaul Tollot Minervois:

L’O de la Vie 2011:100%年輕Syrah釀造,採用不銹鋼酒槽發酵,鮮味、明 艷,帶胡椒的香氣及熱泥石的氣息及柔和的紅果香。

L’O de la Vie 2011, 100% young Syrah, all made in stainless so fresh, vibrant, aromas of pepper, hot clay stone, soft red fruits.

La 50/50 2010:以Grenache 50%、Carignan 40%及Cinsault 10%混釀, 是良好的佐膳酒,明亮,清澈的果香十分突出,未經木桶陳要。

La 50/50 2010, Grenache (50%) – Carignan (40%) – Cinsault (10%), a true ‘table’ wine, bright, clear, tons of fresh fruit with no oak.

Les Carretals 2010:以Carignan 90%及Grenache 10%釀造,來自104年的 老樹葡萄。味道充滿層次、深度,帶美妙的果香,全以木桶陳釀,單寧在果

Les Carretals 2010, Carignan (90%) – Grenache (10%), these vines are

香的配合下,顯得如絲細滑。

104 years old and that shines through in the depth of character, fantastic fruit yet 100% oak is used – the tannins are silky and masked by the fruit

Les Fontanilles 2009:以Syrah 25% 、Grenache 25%、Carignan 25%及

flavours.

Cinsault 25%調釀。葡萄全是來自 22至 50年的老樹藤。這是一款美妙的酒 釀,果香富爆發性,非常配合佐餐,但單獨享用也不會太寡。

Les Fontanilles 2009, Syrah (25%) – Grenache (25%) – Carignan (25%) – Cinsault (25%) all these vines are mature between 22 and 50 years old. This

La Ciaude 2009:以Carignan 40%、Syrah 40%及Grenache 20%釀成。

is a superb blend, the fruits almost fizz, the wine demands food and yet is

樹齡由 12到 108年都有。充滿深度、飽滿,香氣及入口都帶有濃厚的礦物氣

very palatable on its own.

息。酸度良好,80%的酒以木桶陳釀帶出陣陣辛辣及果香的收結。

La Ciaude 2009, Carignan (40%) – Syrah (40%) – Grenache (20%), vines

在短短的半小時中,聽這位著名的女釀酒師跟我們分享她如何在 Minervois

from twelve to 108 years old. The wine has great depth, definite mineral on

以表現出當地 terroir釀酒實在是難得的經驗。她也提及道在多年釀酒過程當

the nose and palate, terrific acidity and with 80% use of oak a lovely spice

中,讓她明白沒有不理想的年份,因為不同的人有不同的口味,所以就算

and fruit finish.

是同一瓶酒,也需要因為年份的不同而所帶來的個性。她也強調自己取信 於大自然,她只會把上天所恩賜的做到最好。從新聞中聽到風暴肆虐勃艮第

I had the privilege of nearly half an hour chatting with this very famous

地區,或多或少也能明白她的心情。可以肯定的是,無論在勃艮第還是在

lady and her commitment to letting the wines express themselves through

Minervois,她都能釀造出表現年份特性的好酒。

their terroir is remarkable. She even explained that after many years of winemaking she was convinced there were no bad vintages simply that different palates needed a different vintage, even of the same wine. She also explained that she took what nature gives and makes the best of it.

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Enquiry: L’Imperatrice Fine Wines Tel: 2850 5544 Website: www.imperatrice.com.hk

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040

The World of

Wines

Perfection to Excellence 人傑地靈 Text: Eddie Chui

When we are talking about great wine, we need 3 elements of climate, soil and human. Great wines are produced from great vineyards, viticulturists and winemakers. With the excellent climate and environment, great location of vineyards, great wines are made by great winemakers. In the Old World, estates have huge resources of history and experience from the past, but in the New World wine regions, great winemakers are also helping to make perfect clarets from new vineyards, like the Vidal Estate in New Zealand. 每每說到釀酒,我們都考慮到天、地、人這三大要素。擁有上佳的天然環 境,加上位置優異的地利,還有上佳的釀酒師,才可釀造出美味可口的葡 萄酒,舊世界的傳統及歷史留下的寶貴經驗固然可貴,但在新世界也可依 靠人的努力去創造成功。就像是新西蘭的Vidal Estate一樣。

Vidal’s story started when Anthony Joseph Vidal came to New Zealand

They are in the process of transferring all the vineyards into organic but it’s

at 1888, crossing half hemisphere from Spain. He started his winery at

going to take a very long time.

1905 in Hawkes Bay area. The vineyard of Vidal expanded to famous region of Te Awanga and Te Mata. Now the winery is owned by Sir George

Vidal的故事可以追溯至1888年,當創辦人Anthony Joseph Vidal由西班牙,

Fistonich, and has developed into a winery with traditions and modern

橫越差不多半個地球來到新西蘭,在北島的 Hawkes Bay 開展酒莊事業。

technological innovations. Grapes are mainly sourced from Hawkes Bay,

葡萄園一直擴展至著名的 Te Awanga 及 Te Mata 地區。現在酒莊由 George

including world famous region of Gimblett Gravels. Vidal’s best wines are

Fistonich擁爵士擁有,並發展成集傳統與現代科技於一身的酒莊。釀酒的葡

not Sauvignon Blanc or Pinot that most people think of but red wines made

萄主要來自 Hawkes Bay,包括著名的 Gimblett Gravels產區。 Vidal的葡萄

with Chardonnay, Syrah, Merlot and Cabernet Sauvignon.

酒最出名的不是一般人想到的Sauvignon Blanc或Pinot Noir,而是一系列由

Chardonnay、 Syrah、 Merlot及Cabernet Sauvignon釀造的酒釀。 Sustainable Viticulture Vidal is very active in implementing environmental friendly viticulture and

可持續種植

vinification. Their philosophy is to make great wines from top quality

Vidal酒莊積極推行環保的葡萄種植及釀酒方法。因為他們的釀酒哲學相信優

grapes, with minimal use of chemicals with the understanding of what

秀的葡萄酒最重要的是高質素的葡萄,而盡量減少人為的干預對葡萄的生長

causes disease pressure. They are also a member of the Sustainable

最為重要。他們是Sustainable Winegrowing New Zealand(SWNZ)成員

Winegrowing New Zealand (SWNZ) and are BioGro organic certified. We

之一,也獲得BioGro有機認證。Vidal盡最大的努力來減少化學品的使用,於

were tasting with Vidal winemaker, Hugh Crichton earlier and talking about

Vidal的有機葡萄園中已併棄除草劑及農藥,因他們明白到其弊端,縱然要從

their winemaking philosophy. He mentioned that they minimize the use of

傳統釀酒工序中轉化為現今的有機耕作是需要極長的時間。但其酒莊亦致力減

chemicals, no herbicides or pesticides are used for their organic vineyards.

少化學品的使用。

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041

The World of

Wines 酒迷奇遇記

Vidal的釀酒師Hugh Crichton本身是新西蘭人,他由一位酒迷,變成一位釀酒師,多少是 點緣份。在倫敦完成了工作的他,為了爭取留在歐洲的機會,便回到校園修讀葡萄酒釀造 課程,而成為一位釀酒師,他曾在多個不同地區的著名酒莊工作,例如:法國波爾多的

Château Soutard、意大利的Donnafugata、Central Otago的Chard Farm及Gisborne的 Millton Vineyards。為他帶來不同的工作體驗,及對有機葡萄種植的啟蒙。他於 2004加入 Vidal,由2006年開始成為釀酒師,他的目標是希望以有機的葡萄,釀造出更純正、豐厚的 優秀葡萄酒。

From wine lover to Winemaker Vidal’s winemaker Hugh Crichton is a wine lover who turns into winemaker by chance. When he finished his work in London, he went back to the college and studied winemaking because he likes wines very much, so that he could spend more time in Europe. He then worked in many famous wineries including Château Soutard in Bordeaux, Donnafugata in Italy, Chard Farm in Central Otago and Millton Vineyards in Gisborne. This broadened his working experience and gave him inspiration in organic winemaking. In 2004 he joined Vidal and became the winemaker in 2006, targeted to make wine in organic way, which he thinks would give the wine more purity, richness and round tannins. Vidal的酒款分為基本的White Series,高級的Reserve Series及最頂級,只在最好年份釀造的Legacy Series。我們跟Hugh一同品嚐了以下兩款頂級酒款: Vidal wines are classified into 3 series: the White Series, Rerserve Series and the top icon wines of Legacy Series which are only made in the best years. We tasted the following 2 top wines with Hugh:

Vidal Reserve Series Hawkes Bay Merlot Cabernet Sauvignon 2011

Vidal Legacy Series Gimblett Gravels Hawkes Bay Cabernet Merlot 2009

This Reserve Blend is Merlot based,

This is only produced at the best years.

and the fruit is sourced from the best

All grapes are sourced from the old vine in

region of Gimblett Gravels in Hawkes

Gimblett Gravels. Hugh explained that the

Bay. Like Hugh said, “Balance” is

unique character of Gimblett Gravels make

the theme of this wine. Dark red fruit

it warmer than other regions in Hawkes Bay,

taste and aroma is balanced by the

and favors red grapes production. The aroma

mild spiciness from the oak. It has

is very intense, with explosive dark fruit and

great depth and length, and is very

complex spiciness. The good acidity make

good to go with food.

the wine balanced and elegant with lengthy finish. It has great aging potential of 5 to 10

這瓶Reserve Blend以Merlot為主,是

years to mature and evolve.

來自 Hawkes Bay 最出名的 Gimblett

Gravels 為主。就像 Hugh 所說的一

只在最好年份釀造。由最好的Gimblett Gravels

樣,這款酒以平衡為主題,紅果香味

區所產的老樹葡萄釀造。Hugh解釋道Gimblett

主導,由橡木桶帶來的香辛味不會太

Gravels獨特的地理環境,讓她比Hawkes Bay

強,具有深度,收結良好。用來佐餐

其他地區溫度高幾度,特別適合種植紅葡萄。

十分良好。

香氣突出,帶豐富的黑果香及陣陣香辛料味 道,酸度良好,使酒體平衡優雅。收結悠長, 具有良好的陳年潛力,再多 5 至 10 年會變得更 成熟美味。

Enquiry: Asia Euro Wines & Spirits (HK) Ltd. // Tel: 3996 0332

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042

Voyage

Berlin Berlin

柏 林!柏 林! English Text & Images: Carol Forest Translation: Eddie Chui

Welcome to perhaps the most fascinating city in the world. Berlin has long been a magnet for pleasure-seekers for their mix of art and culture of the new fun loving bohémien way of life. Art galleries, bars and clubs from electro to rock have been flourished replacing the iron berlin curtain. Days in Berlin will never be a boring game. Visit the remnants of the Berlin Wall, touring the awe-inspiring metal-and-glass Reichstag (home of the German parliament) designed by the infamous architect Norman Foster and hunting down Berlin’s culinary from traditional wurst to the classy 2-starred michelin restaurant Fischers Fritz at the Regent, home to the first lobster press in the country while you may realized worldwide there are a mere five in existence, to the up market wine bar-restaurant such as one of the most unassuming Michelin-starred Weinbar Rutz with a wall of wine meets new arrivals where you may find yourself dinning next to some Hollywood star like Pink we had bumped into. 柏林絕對可以稱得上是世上最迷人的城市之一。這裡聚集了很多對藝術文化有

Carol Forest: Based out of France and Hong Kong, Carol Forest, a wine lover and an all-around creative who now specialises in freelance wine and lifestyle writing for various magazines in Hong Kong and China. Carol 活躍於香港及法國,是一名酒迷,也是一位自由撰稿人, 為香港及內地不同雜誌撰寫生活及酒釀文章。

Read more about Carol on her blog 請參閱她的個人網誌:www.carolforest.com

興趣的人,吸引不少追求有別於平凡生活的人來到這裡體驗生活。藝廊、酒 吧、會所各適其適,由電子音樂到搖滾樂可找得到。四處遊覽,可到訪柏林 圍牆的遺址,還有由Norman Foster設計,評價好壞參半,混合鋼鐵玻璃的國 會大樓,還有不少美食,由傳統的德國香腸到位於Regent酒店的米芝連二星 級餐廳Fischers Fritz都有。那裡有全球只有五具的龍蝦汁壓榨機。還有以高 級酒客為目標的星級餐廳Weinbar Rutz,在那裡用膳不愁找不到喜愛的葡萄 酒,而更有可能碰到荷李活巨星,就像我們碰到Pink一樣。

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Voyage

043

Gem Almost Forgotten There are lots to discover in Berlin that makes it a city you can never leave, however, many may have forgotten there are in fact so much more around Berlin than the mentioned, especially in wine. There are wine regions such as Saale-Unstrut and Saxony which are both a stone’s throw away from Berlin that is so much worth visiting if you were in Berlin. Most wine connoisseurs would only easily think of the famous Mosel, Rheingau and Baden wine region which are located in the southern west side of Germany if one keen on discovering the German wineries. Visiting these wine regions would hardly bring you to Berlin if time is a concern as Berlin is indeed about 700 kilometres away. If you would like to go around Berlin and find some nearby wineries to visits at the same time, Saale-Unstrut and Sachsen are some of the most beautiful place to be.

被遺忘的寶石 在柏林有不少新鮮的事物值得發掘,而很多人或會忽略的便是當地的葡萄 酒。就在柏林的不遠處,便有兩個產酒區可以去拜訪的: Saale-Unstrut 及

Saxony。如果你遠赴柏林,不妨花點時間去參觀一下。大部分酒迷只會想到 Mosel、Rheingau及Baden這些位於德國西南部的著名產酒區及名莊。到訪 這些產區後,很少人會專程到訪700公里以外的柏林。如果你有興趣到訪柏林 附近的酒莊,不妨到Saale-Unstrut及Sachen這些美麗的地區參觀。

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044

Voyage

由Riesling到Spatburgunder 通常德國的葡萄都是種植在較特別的地區, 13 個不同的產酒區,由於土壤 的分別,可以釀造出不同類型的葡萄酒,有時差異可以很大,例如清爽的

Riesling,或有如Pinot Noir花香優雅的Spatburgunder都有。溫和的氣候醞釀 成德國葡萄酒獨有,輕盈的果香的風格。 現今,德國仍然以釀造白葡萄酒為主,但紅葡萄酒的產量也因國內的需求而 有顯著的上升。最普遍、最受歡迎的仍是以Riesling釀造的白葡萄酒為主,帶 有蘋果、柑橘、香桃及香杏的果香。而且豐富的果香有充足的酸度支撐著, 釀造出平衡細緻的葡萄酒,在世界各地深受歡迎。而Muller-Thurgau是一種較 新的品種,由Riesling及Madeleine Royale雜交而成,味道簡單直接,果香中 帶中等的酸度,像食用葡萄般的氣息。Muller-Thurgau是現今德國續Riesling 以外最廣泛種植的葡萄,而且所需的成熟期較130天的Riesling更短,一般只 需100天。第三常見的則是Silvaner,一種古老的葡萄品種,常用來釀造不甜 的乾身葡萄酒,研究指出她是由Traminer及Osterreichisch Weiss(奧地利品 種)雜交而成。味道以花香、蜜瓜、黃梅及蘋果為主。她細緻,果香加上土地

From Riesling to Spatburgunder

氣息,加上高酸度,很適合配襯食物如露筍及魚類。紅葡萄酒佔德國葡萄園的

German wines are grown in special places. The varied soil types of

產量約37%。最常見的品種是Spatburgunder,也是德國紅葡萄酒的最佳代

Germany’s 13 wine-growing regions produce exquisite wines, from crisp

表。她只能在最好的位置種植,能釀造出細膩的果香,帶有美妙的紅莓風格。

rieslings to floral Spatburgunder aka Pinot Noir. The mild climate results in

現在全國約有12,000公頃的Spatburgunder,是續法國及美國,全球第三最

light, fruity wines that are typically German and full of charm and character.

多的國家。然而,德國在國際酒壇的至尊仍是Riesling,Spatburgunder的出

Today, Germany is still perceived as a white wine producer, but red wines

漿果如紅果香為主的,單寧輕柔而酒色較深。Portugieser則帶中度的單寧,

are still produced in a significant quantity due to high local demand. The

是另一款常見的紅葡萄,帶紅果如紅加倫子、覆盆子及草莓為主。

口數量遠遠未及邊際。Dornfelder是另一款新開發的品種,以櫻桃的香氣加上

most common white wine grapes are Riesling which by far, the most popular. Simple sniffing a Riesling is a great pleasure. Hints of apple, citrus, peach and apricot are the typicals. The purity of fruit aroma combined with a unique fruit acidity make it into one of the greatest grape varieties in the world; Muller-Thurgau, a relatively new grape crossed between Riesling and Madeleine Royale. It is uncomplicated, easily accessible with mild acidity, subtle fruit with a typical hint of muscat. Muller-Thurgau is the second most widely planted grape in Germany, and is seen as an alternative to Riesling, as it requires only 100 days to ripen, unlike Riesling’s later ripening of 130 days. The third most common is Silvaner, which is a rather old grape variety that is used to produce power dry wines, comes from a neutral cross between Traminer and Osterreichisch Weiss (literally Austrian white). The aroma often resembles flowers, melons, yellow plums and apples. With its delicate, earthy yet fruity tones and it’s easily digestible acid Silvaner makes an excellent food match with asparagus and fish. Red wine production only accounts for approximately 37% of vineyards in Germany. The most popular varieties of red wine grapes are Spatburgunder, and is certainly the finest in Germany. It only thrives in the best locations where it develops the complex characteristic cherry fruit aroma, subtle hind of smoke and almond and other fine fruit nuances, reminiscent of red berries. Growing Spatburgunder on nearly 12,000 hectares of vineyard, Germany is now the world’s third largest cultivating nations for Spatburgunder after France and the USA. While Germany’s Riesling enjoys huge success worldwide, this most significant red grape variety is still mainly a secret abroad, as the demand for Spatburgunder within Germany remains high it is still hardly exported at all. Dornfelder, a relative newcomer that is a recent crossbreed that is characterized by daily accessible aroma of cherry and berry fruit such as currants as well as warmth, gentle tannins and a deep dark red color wine; while Portugieser has mild tannins is the third most widely grown red grape in Germany, typical aromas are red currant, raspberry and strawberry.

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045

A piece of Heaven - Saale-Unstrut The Saale-Unstrut wine region spread across three states: Saxony-Anhalt (604 hectares), Thuringia (54 hectares) and Brandenburg (7 hectares). Saale-Unstrut region is characterized by unspoiled countryside swathed in vineyards, steep terraces, centuries-old dry-stone walls, castles perching on hilltops and romantic vineyard huts. The beauty of the river valleys running through the old cultural landscape of terraced vineyards evokes an enchanting mediterranean charm. There are plenty of opportunity to relax and enjoy the wine along the Saale-Unstrut Wine Route with many delightful places serving wine by the bouquets and brooms hanging outside. For over 1000 years, vines have been cultivated here. It is home to more than 30 grape varieties, most of which are vinified to produce dry wines. At the top of the white wine list is Müller-Thurgau, followed by Weißburgunder(Pinot Blanc) and Silvaner. The relatively low yields give the wines a social finesse to it. The red wines (25 per cent) such as Portugieser, Blauer Zweigelt and Spatburgunder are full-bodied and fruity. Connoisseurs should try the wine locally as the exotic rare red such as Kernling and André rarely leave the region. Despite being the most northerly wine-growing region in Europe, it rivals Tuscany with around 1,430 hours of sunshine a year to ripen the grapes. Sustainable cultivation combined with careful, quality-conscious techniques used in the vineyards and cellars produce high-quality wines known for their softly structured, fruity bouquet and crisp character.

猶如天國的Saale-Unstrut

Saale-Unstrut產酒區橫跨三個省份:Saxony-Anhalt(604公頃) 、Thuringia(54公頃)及Brandenburg(7公頃)。這產區的葡萄園由田野包 圍著,大多數葡萄園座落在鈄坡上,加上上百年的圍牆,山丘上的古堡及浪漫 的小農舍。美麗的河流被兩岸山坡上的葡萄園所包圍,形成一幅動人的景致。 在參觀遊覽Saale-Unstrut酒區旅途中,有很多地方讓你休閒舒展一下,不少 精品酒莊也樂意為你送上美酒佳餚,讓你體會地道的葡萄酒文化。 葡萄在這裡種植已經有千年的歷史,包括多於30種的葡萄 品種,大部分都是用來釀造不甜的乾身酒釀。最有名的會是

Müller-Thurgau、Weißburgunder(Pinot Blanc)及Silvaner。低產量令酒 體更細緻。而佔四分之一產量的紅葡萄酒如Portugieser、Blauer Zweigelt及

Spatburgunder酒體則相對較豐厚。酒迷更應找一些地道的Kernling及Andr品 種紅酒,在其他地方是不易找到的。雖然是歐洲中位處最北的產酒區,他的日 照每年也有1,430小時,不比Tuscany遜色。可持續的耕作加上細心,以品質 為先的釀酒方式,不難釀造出高品質的葡萄酒,以柔和細緻的酒體,清爽的果 香見稱。

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Voyage

Eastern Highlight - Sachsen

東方之星:Sachsen

The Sachsen Region is located to the north and south of Dresden. With

Sachsen產區位於Dresden的南面及北面,大約只有500公頃,是德國最小的

about 500 hectares it is one of the three smallest wine-growing regions

三個產酒區之一,也是位於最東面的,鄰近波蘭。Dresden位於產區中心,作

in Germany and the most easterly. Poland is only a stone’s throw away.

為產區的焦點城鎮。在二次大戰期間,這裡受著戰火的猛轟,花了很多功夫

Dresden is the centre of this region and the icing on the cake with its urban

重新修建好,被列為UNESCO世界文化遺產。一道道的石牆及如畫般美麗的

beauty. It was heavily bombed during the Second World War, but great

峭壁及山坡四處可見。葡萄品種方面,有多達37種,紅、白葡萄所佔比例為

pains have been taken to restore to splendor and named a UNESCO World

19%比81%。因為只有少於1%的葡萄酒是來自這產區,因此除了親第到來外

Heritage Site. Dry stone walls provide postcard pretty for the steep slopes

便沒有其他方法品嚐當地的葡萄酒。

and terraces are typical for the region. Sachsen has a broad range of grape varieties, currently 37 are grown. The ratio of white to red varieties is 81 to

Sachsen的葡萄酒是歐洲最東北面的罕有的酒釀,但卻擁有超過

19 percent. Since less than one percent of all German wines come from

850年的歷史,最早期在Elbe河的附近開始種植及釀造。而這細小

Sachsen and consumed locally, a visit to the Dresden – Meißen area may be

的產區卻是由多於3,000獨立葡萄農組成。主要品種包括白葡萄酒的

the only way you can experience the region’s wines for yourself.

Müller-Thurgau 、 Riesling 、 Pinot Blanc 及 Pinot Gris ,而紅酒品種包 括 Spatburgunder 及 Dor nfelder 。 還 有 地 區 的 原 生 品 種 如 Traminer 及

Wines from Sachsen are known as rare gems because the Sachsen wine

Goldriesling。後者是年青時飲用的,輕盈、鮮美而帶點香辛氣息。

region is the most north-easterly and one of the smallest in Europe. People have been producing wine here on the river Elbe for 850 years. Special features include the vineyards divided into small plots that are cultivated by more than 3,000 small independent growers. The main cultivars grown include Müller-Thurgau, Riesling, Pinot Blanc and Pinot Gris, plus Spatburgunder and Dornfelder for making red wine. Native specialities include Traminer and Goldriesling. Goldriesling is drunk young, is light and fresh with a delicate spicy note.

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Connoisseurs are not the only ones who will appreciate the sunny slopes of Germany’s wine regions. All the hills and river valleys hold great appeal for walkers and cyclists, too, if you are one who like nothing more than visiting the many delightful wine villages. Wineries in Germany are relatively small in scale especially compare to the enormous glamorous Chateau you would find in and still do most of their work by hand. This shines through in the quality of their wines and adds to the idyllic charm of the countryside.

其實德國酒區天朗氣清的山坡,河岸的景致不單吸引酒迷,還有其他愛好戶外 的遠足人士及單車手,所以就算你對葡萄酒無興趣的話也可以到此一遊。德國 的酒莊一般規模較小,不能跟法國的大油堡相比,而且很多工序仍然依賴人手 處理。在鄉效的小村就靠著這些高質素的葡萄酒散發著光芒。

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Cru Review

Château Léoville-Las Cases Dinner @ Shinghai Min with My Cellar My Cellar在小南國舉行的Château Léoville-Las Cases晚宴

Earlier My Cellar has organizied a Bordeaux Super-Second wine dinner

specialized in fine wines from France, possessing a number of exclusive

in TST branch of Shanghai Min, featuring the great Château Léoville-Las

brands from Bordeaux and Burgundy. They have a very strong connection

Cases wines from St. Julien. Different vintages of Las Cases are paired with

to estates aboard.

fine Shanghainese dishes prepared by chef. The dinner was joined with Mr. Piere Graffeuille, the commercial director of Château Léoville-Las Cases

較早前My Cellar在尖沙咀小南國上海餐廳舉辦了一場波爾多名門晚宴。主題

who shared stories of this super-second Château and the characters of

是波爾多的超二級酒莊,來自St. Julien的Château Léoville-Las Cases,並以

different vintages.

各款佳釀配上一系列的上海名菜。同時來自酒莊的總監Pierre Graffeuille也一 同到來向各位解說酒莊的點滴,各年份的特點。

Highlights of the dinner are 3 different vintages of Las Cases including 2011, 1996 and 1985. The newly released 2011 is of course still very

整個晚宴以幾個不同年份的 Léoville-Las Cases 作為重點,包括最新推出的

young, and is not regarded as a great vintage. But the estate was able to

2011年酒釀,還有經典的1996年及1985年。2011年雖然不是偉大的年份,

put effort to craft this vintage into balanced wine with good fruity character

卻表現出酒莊的實力,加上現在的釀造工藝不斷進步,當然單寧仍然結實,

supported with acidity and firm tannin. We believe it will start to mature

但果香、酸度充沛,期望她在 5 年後開始進入更好的狀態。而 1996 年 Las

and ready for drink after another 5 years. The 1996 Las Cases, is still very

Cases,經過將近20年的時間,仍然是年輕有勁,充滿王者的霸氣,將會還

young a lively after almost 20 years. It is truly magnificent with many more

有好一段時間的陳年潛力。優雅的酸度及細緻的單寧,正好跟紅燒獅子頭的豐

years of potential. The nice acidity and silky tannin is a great match with

潤甘香融合在一起。在飲用時,不妨加以透氣5至6小時,將有更好的表現。

the Shanghainese Braised Minced Pork Ball that last forever. We would

而1985年的酒釀,則散發著成熟的韻味,正好踏入迷人的年份,是成熟波爾

recommend to breathe it at least 5-6 hours to reach its peak. The mature

多葡萄酒的典範。跟香酥鴨的芳香配合得豐腴酥香。另外同時也品嚐了副牌酒

1985 vintage is savory and delicate, which is truly gorgeous with the

Petit Lion 2009、來自Pomerol的Château Nénin 2000及Château Lassalle

Crispy Boneless Duck. We also tried the Petit Lion 2009, second wine of

2008。My Cellar專門售賣法國名莊酒為主,也有不少獨家代理之波爾多及勃

Las Cases, Château Nénin from Pomerol and Château Lassalle 2008, all

艮地佳釀,跟法國多個酒莊聯繫緊密。

from the Delon family, owner of Château Léoville-Las Cases. My Cellar is

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Halliday’s Hardys

The man behind the ‘JH (Score)’ that is often found on the labels of

當我們到酒窖選購澳洲葡萄酒的時候,都會在酒架上看到每一瓶的說明上都

Australian wines, came to Hong Kong at the masterclass of Accolade

有JH的評分。這JH評分背後別無他人,就是James Halliday, AM。他早前來

Wines, the parent company of Hardys Wines. Together they presented

到香港,為Accolade Wines公司展示一系列的Hardys葡萄酒。當中包括一些

some new sparkling and still table wines – as well as some old classics.

新推出的氣泡酒及葡萄酒,也包括好些經典酒款,都是大家在市場上較少留

The company has been present in Hong Kong for a while and is increasing

意的酒款。Accolade Wines希望讓市場多了解他們的品牌及酒釀,專注開發

their investments even more now. James Halliday, AM, went through with

這成熟的市場。而James Halliday, AM除了跟我們講解Hardys酒莊的歷史及

the crowd the stories behind each wine and his opinions about different

故事,更就每一款酒釀的詳細資料及個人的見解一一道來,是個十分難得的

vintages and the characters of the various regions. Here are the wines

學習機會。以下是我們的一些評價,加上James Halliday, AM的JH評分。

tasted, and tasting notes – and, of course, the all-important James Halliday scores!

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Hardys Sir James Vintage 2008 I found a truck-load of floral notes on the nose, followed with crisp acid, citrus peel, yeast, and butter on the palate. It is a pleasantly structured wine with a medium finish. For me, 93pts, for JH 93 pts too. 這款氣泡酒充滿花香,帶有清爽的酸度,帶柑橘、酵母、牛油的香味、結構良好,中等收結,我們 的評分為93,跟JH一樣。

Hardys Oomoo Sauvignon Blanc 2012 James was excited about the value-for-money addition to the Hardys lineup, but my summary notes for each category read: ‘..good..good..good’. So it is good. And it is an affordable, quality wine. So that’s even better. James對這款物超所值的Hardys酒款非常躇躍。以這樣的價格,這樣的質素,還可以說什麼?好酒一 瓶。

Eileen Hardy Chardonnay 2010 As good as ever. Deep yellow with a captivating nose of straw and toast. This is simply a classic textbook style top chardonnay with the optimal level of roundness and body. A lengthy finishing with very good complexity. JH 96 and I agree! 非常優秀的白葡萄酒。深黃色的酒,充滿烤烘及稻草的香氣。非常典型的 Chardonnay,入口豐厚而飽 滿。收結異常悠長,JH評分達96的一瓶具代表性的白葡萄!

Hardys HRB Shiraz (D649) 2009 A “big” wine for big steaks. Dark chocolate, plums and pepper on the palate. Go forth with this wine in one hand, and steak knife in other. Ready to conquer with this wine. JH 96 豐厚的酒體絕對是為牛扒而設。帶黑朱古力、梅子、胡椒香味。可以想像一邊手起刀落切牛扒,一 邊盡情享用這美酒,絕配。JH評分96!

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The

CruLifestyle As the fashion capitals of the world change and evolve rapidly with different trends and idols, we have to adapt quickly. At Cru Lifestyle, we search for the latest ideas around the world for colourful restaurants and cuisines, bright fashions and playthings, and elegant hotels.

作為國際級的時尚之都,瞬息萬變的香港每一日都會產生著不同的人和事。在The

Cru Lifestyle這裡,我們每一期都會為大家送上多姿多彩的餐廳美食資訊、時尚玩 物、以及世界各地的一級酒店介紹。

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Hotel Life

054

Peninsula Tokyo for Perfect Location 東京地點最好的酒店 Text: Jonathan Li

The Peninsula Tokyo meets or closely approaches my criteria for a “Perfect”

As it is really a boutique hotel, the Peninsula Tokyo’s lobby is not

hotel, if there is perfection as such. Its location makes it possibly my first

very spacious but decorated in an ultra-modern fashion, with a

choice of Tokyo hotels, being a stone’s throw to three subway stations and

surreal statue adorning the entrance wall to the reception area.

the most central section of Ginza is no more than a 15 minute walk. There

English high tea here at the lobby, like at Peninsula Hong Kong,

is always something going on as soon as you step out of the entrance.

provides a playground for people watching. No less impressive is Peter, the top floor eatery cum bar, very modern and an expression

The Peninsula Tokyo has but 314 rooms, yet it occupies an entire

of real luxury, commanding a great view of the city particularly by

purpose built block right opposite the Hibiya Park and the Palace

night. I am very impressed indeed.

grounds. Apart from the convenience of the subway system, there is also the free Maronuchi shuttle bus stop right at the hotel, and

But it is the accommodation that is always the most important

a high-end shopping street runs behind the building. This area has

element of a hotel. Here you have a room that is equipped with every

the largest concentration of luxury hotels in Tokyo but it is the

high-tech facilities to make it truly one of the most comfortable

Peninsula that claims the best location as well as ultimate luxury.

hotels I have stayed. All controls from temperature to lights are at finger’s tip in a bedside penal, which controls the window curtain

I arrive by limousine bus from Narita and am impressed by their

and tells you about the temperature outside. A 42-inch Pasma TV,

communication system. Receptionists and porters are there

DVD, high speed internet free of charge, printer and scanner, and

waiting as we arrive and on my departure they provide bottled

the famous Peninsula shoebox are but standard features. Each

mineral water for the ride. To think that I arrive only by bus, while

room has two telephone lines and the mobile phone can be used

a real Peninsula big spender could have used their vintage Rolls-

outside the building, a really rare feature. Bathrooms are one of the

Royce for the ride.

biggest of all hotels with two sinks and detailed attention is paid to every aspect in an innovative manner.

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The service is excellent. While English is not fluently spoken I note

作為一間 Boutique Hotel,東京半島的大堂不大,採最現代化的裝潢,超現

that in Japan service always comes from the heart rather than in

實的彫塑,在下午茶座可以像在香港半島,得享人看人之樂。在晚間,頂層

Hong Kong where it can be just the execution of a job. This makes

的餐廳兼酒廊 Peter 己成了最 in的酒廊,裝潢新潮而豪華,晚上景觀一流。

a lot of difference.

在這間有點超現實的酒店裡參觀,就算是看慣酒店的在下也有目光一新的 地方。

東京半島酒店( The Peninsula Tokyo)很能符合或最低限度追近我對酒店

Perfection 的最高要求。地點的優越使它可能是今後我在東京住酒店的首

最重要的還是客房,而東京半島的客房,肯定是我住過的設備最齊全、最舒

選:三個地鐵站都在擲石距離,銀座的正中心只是 15分鐘的步距。走出酒

適的客房之一!這是最 high tech 的客房:半島式的可以在床頭全面控制的

店大門就是永不休止的活動。

方便不在話下。你可以控制室溫,電燈,電動捲簾,能知戶外溫度。42吋的

Plasma大電視,半島鞋箱等等,是半島的標準設備。每間客房兩條電話線的 半島不很大,只有314個客房,但它獨佔了一座面對日比谷公園和王宮的新

無線電話,可以拿到街上用!這是第一間我見到的有此服務的酒店。當然,

廈,有樂町地鐵站的一個出口實際就開在酒店的下面,銀座和日比谷站也

房裡有 DVD,免費高速無線上網,有覆印和打印設備…什麼都有。浴室大而

近在三分鐘步行的距離,而且酒店門外還有丸之內區的免費電車穿梭服務,

豪華,有兩個洗手盤,分隔的淋浴間,設備細節無微不至 …太多新猷了。

酒店後門就是一條高端購物街。這個地區現在成了東京頂級酒店的集中地, 以 ‘地點’為選店的優先條件,我想半島堪稱第一。

服務的一環也達到極高境界,日本人的敬業,儘管日本人英語不靈。日本 服務發乎服務員敬業的內心思想,香港服務則發乎「做好這份工」,這很不

我坐機場Limousine Bus往酒店,似乎他們有某種通訊系統,車到酒店門房

同。

己在恭候,在車門給客人擺上腳踏。走的時候,上車前酒店送上礦泉水,太 高級的服務了。我坐的怎麼說也只是區區巴士,可是真正的半島式豪客,甚 至可以指定古董勞斯萊斯的機場接送!

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056

Travel Life

The Dream Park Güell 夢幻樂園。奎爾公園 Chinese Text & Images: 小信 // Translation: Nevin Yip

“Straight line belongs to man, curve to God.”Gaudí (1852-1926) 「直線是屬於人類,曲線才是屬於上帝」高第(1852 - 1926) Some say Iberian Peninsula is one of the brightest pearl in Barcelona, its

說巴塞隆拿是伊比利亞半島上最耀眼的一顆明珠絕不為過,那裡的天氣、土壤

climate, soil are so Mediterranean. It is the birthplace for Cava, and has the

都充滿地中海風情。酒,它是Cava的產地。肉,它有最美味的海鮮。人?最

greatest seafood. How about people? The “98”s, the most generation that

叫西班牙文化驕傲的「九八」一代,大都是來自巴塞的,尤其是「九八」一代

Spanish proud of, they mainly come from Barcelona. One of the greatest

的代表人物,大建築師安東尼。高第(Antoni Gaudí i Cornet)。這位被譽為

icon , is the architect Antoni Gaudí i Cornet. He has been named the

19世紀末新藝術運動的建築代表,其畢生的創作差不多都植根於巴塞隆拿,

leading flag in new art movement in the 19th century. He almost spent

要欣賞他那不朽傳奇的創作,你別無其他選擇,只能乖乖來到這裡朝聖。提到

his whole life in Barcelona, doing his creation. If you want to admire his

大建築師,很多人都會想到還未竣工的聖家堂,但我最欣賞的反而是他的夢幻

masterpieces, you have to come to Barcelona. When talking about Gaudi,

樂園:奎爾公園(Park Güell )。

the great architect, many will think of the not-yet finished Sagrada Familia. But what I appreciate more is his fantasy land, the Garden Güell.

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It is the most brilliant garden in Europe and this has made him the master

它是全歐洲最精彩的公園,也是高第奠定大師地位的作品,公園成名在於兩大

status. The garden renowned in two main features: first would be the

特色:色彩運用的瘋狂及建築材料物質的突破與顛覆性。整個公園以馬賽克風

bold color usage and the second would be the pioneer breakthrough

格砌成,用上大量顏色鮮艷的小瓷磚綴合起來。我四月來到巴塞,天氣仍然帶

with building materials. The whole garden was using a mosaic style, with

點微涼,可幸太陽非常耀眼,因此加泰隆尼亞的陽光射在公園上,顏色亮麗得

massive vivid color tiles. I come to Barcelona in April, it is a little bit cool

刺眼目眩,感覺就像孩提時夢中常見到那種色彩斑斕的繽紛夢幻遊樂場,左一

and the sun shine brightly. While the Catalunya sun beam shine on it, the

塊藍綠黃紫、右一撇橙紅啡白,看似雜亂無章卻又和諧地並存著,凝造出熱鬧

color become so shiny which makes me could barely look at it. It feels like

的氛圍,讓每個遊人的心情都瞬間愉快起來,供人輕鬆休憩的公園,不就是要

dreaming of a colorful amusing park when I was just a little kid. There are

旅客開心嗎?色彩運用之大膽固然叫人驚嘆,然而高第創造出來的空間感更讓

so much color I can describe of. Although it looks like messy and placed

人折服,他專注於色譜變化同時,亦使物質的形態突破既有常規。除了公園中

randomly, it actually fits in a harmonic order, creating a thriving atmosphere.

央的空中沙池給人較為「正常」的感覺外,其餘所有東西都以一種嶄新的視覺

This garden can absolutely make visitors relax, and up to the clouds when

存在形態出現:四周的大型棕櫚樹以弧形方法排列,使堅挺的樹木產生出柔軟

they come. The color usage Gaudi use is astonishing, but the sense of

的嫵媚;一直予人四平八穩、沉悶而單調的水泥被他雙手搓揉成彎彎曲曲,波

space is even more. He did not only focus on color, but his material usage

濤起伏出來,公園內直線設計的比例刻意減到最少,差不多全都是藝術家眼中

was also extraordinary. Except the sand pit in the middle of the garden feels

的扭動曲線、形成流質的狀態,高第就像神一樣把生命注入了公園,使它成為

“normal”, the others are all brand new visual form. For example, the palm

了有機的生命體並每時每刻都在搖曳著,總之每個建築角落都被無形的力量衝

trees around the garden were arranged in curve, making stiff trees become

擊得變了形,充滿著澎湃的張力,水泥、鋼筋、石材都被使用得失去了原本的

more feminine; dull and tough concrete changed to curly waves. Gaudi

個性。

tried to reduce straight lines, he created curves, and fluid like things in this garden, he is just as God putting lives in it. It has become lively. Everything in the garden were disfigured, concrete, steel and rocks under his hands were all given lives, and showed new characteristics.

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那日,我在公園席地而坐,呷著冰凍的Cava,吃著20歐元便能買到的頂級5J 黑毛豬火腿片,邊聽著全身穿著黑色的拉丁男人幽怨地彈奏著加泰隆尼亞結 他音樂,酒未飲到一半已被公園的氛圍薰醉了。作為建築師的高第去到這個境 界,建築物料、設計、概念都已經向他俯首稱臣,任他差遣。難怪,後世稱 頌高第是建築藝術界的但丁。我不禁想,是否他直接把自己的夢境打造出來? 他的想像力及建築能力真是獨步天下,不敢說後無來者,但一定是前無古人。 站在浮於空中的平台上看腳下夢境中的樂園,令我想起一幅畫:梵高的 《星夜》。他們兩人看到的景像,與我們真的那麼不同嗎?

That day, I sat at the garden, drinking cold Cava and ate wonderful iberico ham with just 20 Euros. Listening to a all black Latin man playing misery Catalunian music, I was totally indulged by this garden. As an architect like Gaudi, manipulating any designs, materials and ideas, I now understand why people praise him as “Dante” in architecture. I wondered, if he was just making his dream into reality? His imagination and architect was so impressive that no man like him before. Standing on the mid-air platform, looking down the magic garden, reminds me a painting of Vincent Van gogh: the Starry Night. I wonder is it just so different between their eyes and our eyes?

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Rennie There is a Virgo man who likes purple and stepping into his middle age. He is nothing special, no cars, no apartments and a single penny. What he likes to do is annoying his wine and meat friends. He is idle and lazy at doing everything, but there is one thing he is good at: using words to express and senses to experience. 小信 一個喜歡紫色,步入中年的全方位處女座男人。一事無成,沒有車沒有樓,銀行也沒有 錢。閒時愛死纏朋友黐酒飲及討牛排吃。不學無術,但學會感情用字和帶五官去旅行。

2/11/13 6:38 PM


Art Life

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rt and Culture at HAJI

文化與藝術在夏至 Text by Mini 夏至Photos by michaelmichaelmichael, HAJI Team. Hair ( Mini ) by Pius Yiu 姚派 ( Pi4.com.hk )

HAJI Gallery presents Danny Yung Architecture is Theatre Exhibition 《榮念曾舞台如建築展》 Architecture is theatre or theatre is architecture? Danny Yung, celebrated his 70th year old birthday this year, threw an exhibition at Hong Kong Cultural Centre. Danny exhibited his works including original illustrations and creative notes at the exhibition from Nov 8 – Nov 27. Through these art works, one can truly be inspired by his innovative ideas.

It’s like walking a 30-year-journey with

Danny Yung during the show. Danny likes to ask questions a lot, and the questions always begin with the word “why”? You can ask yourself why and ask the world the same question, why are we asking questions like this, it’s because of our curiosity, and curiosity definitely inspires creativities. 究竟是舞台如建築,還是建築像個舞台,一直活在藝術的榮念曾今年 70 大壽,他把自己的藝術生命搬上舞台,同時讓巨大舞台收於自己的生活 內。 11 月 8 號至 27 號於香港文化中心大堂,舉行個展。讓珍藏的手稿、創 作筆記公開,喜歡創作和藝術的人,可以從中找到三十多年來榮念曾實驗 概念的蛛絲馬跡,感受創作人好奇探索的精神。榮念曾是一位很喜歡發問 問題的人,他愛問:「點解?」點解是一個開始,向自己發問,也對世界 發問。點解,其實也是始於好奇心。

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Art Life

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HAJI Gallery G/F, 12-14 Lok Ku Road, Sheung Wan, Hong Kong. HAJI @michaelmichaelmichael.com Tel : 2891-1964 www.youtube.com/HAJITV2011

The Trial《拍案驚奇》 During the exhibition, Danny also created the stage performance

The performances would definitely bring the audience and artist a

“The Trial”. “The Trial” first appeared on stage in 1994, the

new experimental experience of interaction.

installation was almost the same as 2013 new version. It’s an experimental space formed by four mirrors. “The Trial” includes

在榮念曾展覽期間,舞台的另一邊又是一個舞台。《拍案驚奇》是榮念曾

three new original experimental pieces, “Awakening”, “Cool Wind

94 年創作的實驗劇場之重申展現, 2013 年的舞台裝置和以前一樣,都是

Whispers”, and “Contempt”. Danny invited famous Kunqu opera

四面鏡圍著舞台,觀眾高高在上看演出,是次的劇場作品分為三部曲,分

artists of different generations to Hong Kong, which bring us new

別找來不同城市,三代昆劇的演員參與,藝術家通過四面鏡的反照,看見

dimension of traditional operas merged with contemporary theatre.

無數鏡入面再鏡入面的自己,然後又看見無數的框框,就像實驗室一樣,

Through the mirror in mirror effects, there will be endless selves

讓觀眾和演出的藝術家感受微妙的關係。

and frames, which may represent endless stages and boundaries.

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Distribution List Hotels & Club Houses The Repulse Bay Hong Kong 109 Repulse Bay Road, HK 淺水灣淺水灣道109號 The Luxe Manor 39 Kimberley Road, Tsim Sha Tsui, KLN, HK 九龍尖沙咀金巴利道39號 Garden East G/F, 222 Queen’s Road East, Wanchai, HK 灣仔皇后大道東222號地下 Grand Hyatt HK 1 Habour Road, Wanchai, HK 灣仔港灣道1號 Hotel Nikko Hong Kong 72 Mody Road, Tsim Sha Tsui, KLN, HK 尖沙咀東麼地道72號 Hotel Icon 17 Science Museum Road, Tsim Sha Tsui East, KLN, HK 九龍尖沙咀東部科學館道17號 Hullett House 2 Canton Road, Tsim Sha Tsui, KLN 尖沙咀廣東道2號 Hyatt Regency Hong Kong 18 Hanoi Road, Tsim Sha Tsui, KLN 尖沙咀河內道18號 Island Shangri-La Hong Kong Pacific Place, Supreme Court Road, Central, HK 香港中區法院道太古廣場

JW Marriott Hong Kong Pacific Place, 88 Queensay, Admiralty, HK 金鐘金鐘道88號太古廣場 Langham Place Mongkok, Hong Kong 555 Shanghai Street, Mongkok, KLN 旺角上海街555號 Mandarin Oriental Hong Kong 5 Connaught Road, Central, HK 中環干諾道中5號 Regal Hong Kong Hotel 88 Yee Wo Street, Causeway Bay, HK 銅鑼灣怡和街88號富豪香港酒店 Sheraton Hong Kong Hotel & Tower 20 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道20號 The Mira 118 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道118號 W Hong Kong 1 Austin Road West, KLN 西九龍柯士甸道西1號

The Landmark Mandarin Oriental 15 Queen’s Road Central, The Landmark, Central, HK 中環皇后大道中15號置地廣場 The Excelsior Hong Kong 281 Gloucester Road, Causeway Bay, HK 銅鑼灣告士打道281號 The City View 23 Waterloo Road, KLN 九龍窩打老道23號 The Ritz-Carlton Hong Kong International Commerce Centre, 1 Austin Road West, KLN 九龍柯士甸道西環球貿易廣場 Marco Polo Hong Kong Hotel 5/F, Harbour City, KLN, HK 九龍尖沙咀海港城5樓 Hotel LKF 33 Wyndham Street, Lan Kwai Fong, Central, HK 中環蘭桂芳雲咸街33號 Hotel Panorama 8A Hart Avenue, Tsim Sha Tsui, KLN 九龍尖沙咀赫德道8號A

Intercontinental Hong Kong 18 Salisbury Road, KLN 九龍梳士巴利道18號

Hong Kong Skycity Marriott Hotel 1 Sky City Road East, Hong Kong International Airport, Lantau, HK 新界大嶼山天城東路1號

Intercontinental Grand Stanford Hong Kong 70 Mody Road, Tsim Sha Tsui East, KLN 九龍尖沙咀東麼地道70號

Novotel Hong Kong Century 238 Jaffe Road, Wanchai, HK 灣仔謝菲道238號

The Peninsula Hong Kong Salisbury Road, KLN 九龍尖沙咀梳士巴利道

Renaissance Hotel 1 Harbour Road, Wanchai, HK 灣仔港灣道1號

Regal Kowloon Hotel 71 Mody Road, TST, KLN 尖沙咀麼地道71號 Conrad Hong Kong Pacific Place, 88 Queensway, HK 金鐘皇后大道88號太古廣場 Hong Kong Gold Coast Hotel 1 Castle Peak Road, Gold Coast, HK 香港青山道1號 Chinese Recreation Club, Hong Kong (CRC) 123 Tung Lo Wan Road, Tai Hang, HK 大坑銅鑼灣道123號 Kowloon Cricket Club 10 Cox’s Road, Tsim Sha Tsui, KLN 覺士道10號九龍木球會 Royal Hong Kong Yacht Club Kellett Island, Causeway Bay, HK 銅鑼灣奇力島 The American Club 48-49/F, Exchange Square Two, Central, HK 中環交易廣場第二座48-49樓 The China Club 13/F, The Old Bank of China Building, Central, HK 中環德輔道中2A中國銀行大廈13樓-14樓 The Hong Kong Golf Club 19 Island Road, Deep Water Bay, HK 深水灣香島道19號

Bars & Restaurants agnes b. Café Shop 1 & 2A, Fashion Walk, 2-4 Kingston Street, Causeway Bay, HK 銅鑼灣京士頓街2-4號1-2A舖

The latest Italian dining concept brings authentic regional tastes from Italy, serving this best-loved cuisine in a relaxed and rustic setting, with stunning harbour views. Nestled within the Hong Kong Arts Centre, it offers a new dining experience that rolls artistic vibe and impeccable hospitality into one. It has been awarded the seal Ospitalità Italiana, a certificate recognizing Assaggio’s authentic Italian cuisine and recommended by the Michelin Guides.

Address: 6/F Hong Kong Arts Centre, 2 Harbour Road, Wanchai, Hong Kong Tel: 2877 3999 Website: www.assaggio.hk

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Café Siam is one of the city’s most established Thai restaurants and the only Michelin-recognized establishment in Hong Kong, Café Siam is a tranquil respite from the hustle & bustle of Lan Kwai Fong.

Address: 2/F – 3/F, The Plaza, 21 D’Aguilar Street, Lan Kwai Fong, Central, Hong Kong Tel: 2851 4803 Website: www.cafesiam.com.hk

Agnes b. Café Shop 2402K, level 2, Gateway Arcade, Harbour City, Tism Sha Tsui, KLN 尖沙咀海港城港威商場二階2402K號鋪 Ambrosia (Osyter Bar & Grill) Shop 2802, 28/F, iSquare, 63 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道63號國際廣場28樓2802號舖 Angel’s Share 2/F, Amber Lodge, 23 Hollywood Road, Central, HK 中環蘇豪荷李活道23號金珀苑2樓 Backstage Live Restaurant 1/F, 52-54 Willington Street, Central, HK 中環威靈頓街52-54號1樓 Bar Aedes 14 Yuen Yuen Street, Happy Valley, HK 跑馬地源遠街14號 Barg 1/F, 3 Yiu Wa Street, Causeway Bay, HK 銅鑼灣耀華街3號百樂中心1樓 Bo Innovation Shop 13, 2/F, J Residence, 60 Johnston Road, Wanchai, HK 灣仔莊士敦道60號 J Senses 2樓13號舖 Café Gray Deluxe Hong Kong Level 49, The Upper House, Pacific Place, 88 Queensway, Admiralty, HK 金鐘金鐘道88號太古廣場49樓 CÉPAGE / Vinum Fine Wines 23 Wing Fung Street, Wanchai, HK 灣仔永豐街23號舖 Capelli G/F, 53 Peel Street, Central, HK 中環卑利街53號地下

Chezles Copains French Restaurant G/F, 117 Pak Sha Wan, Sai Kung, NT 西貢白沙灣 117 號地下 Cuisine Cuisine 3/F, The Mira, 118 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道118號The Mira 3樓 DG Café and Wine Cellar Limited 2 Creasy Road, Jardine’s Lookout, HK 銅鑼灣渣甸山祈禮士道2號地下 Domani Level 4, Pacific Place, 88 Queensway, Admiralty, HK 金鐘金鐘道88號太古廣場4樓平台 Golden Bauhinia Cantonese Restaurant HK Convention & Exhibition Centre, Golden Bauhinia Centre, Wanchai, HK 灣仔金紫荊廣場 Elite Concepts – 1/5 nuevo G/F, 9 Star Street, Wanchai, HK 灣仔星街9號地下 Elite Concepts – cinecittà 2/F, Cosmo Hotel, Mongkok, 88 Tai Kok Tsui Road, KLN 旺角大角咀道88號麗悅酒店2樓 Finds 1/F, The Luxe Manor, 39 Kimberley Road, Tsim Sha Tsui, KLN 尖沙咀金巴利道39號帝樂文娜公館1樓 FoFo by el Willy 20/F, M88, 2-8 Willington Street, Central, HK 中環威靈頓街2-8號M88 20樓 G Bar Shop 4009, Podium Level Floor, IFC Mall, Central, HK 中環國際金融中心商場4樓4009舖

Gold by Harlan Goldstein Level 2, LKF Tower, 37 Wyndham Street, Central, HK 中環雲咸街37號蘭桂坊酒店2樓 H One Shop 4008, Podium Level Floor, IFC Mall, Central, HK 中環國際金融中心商場4樓4008舖 Habibi Room 3323, Hing Wai Centre, 7 Hoi Pong Road, Aberdeen, HK 香港仔田灣海旁道7號興偉中心3233號 Harbour City – BLT Burger 301, L3, Ocean Terminal, Tsim Sha Tsui, KLN 尖沙咀海運大廈商場3樓301號舖

Indochine 4/F, The Plaza, 21 D’Aguilar Street, Central, HK 中環蘭桂坊德己立街21號4樓 Intercontinental Hong Kong – Steak House Steak House, 18 Salisbury Road, Tsim Sha Tsui, KLN 尖沙咀梳士巴利道18號, STEAK HOUSE Island Tang Shop 222, The Galleria, 9 Queen’s Road, Central, HK 中環皇后大道中9號嘉軒廣場222舖 Jimmy’s Kitchen C & C1, G/F, 29 Ashley Road, Tsim Sha Tsui, KLN 尖沙咀亞厘士道29號九龍大廈地下C及C1舖

Harbour City – BLT Steak 62, G/F, Ocean Terminal, Tsim Sha Tsui, KLN 尖沙咀海運大廈商場地下62號舖

Juliette’s Wine Bar Shop B, G/F & 1/F, Kin Wah House, 176-178 Tung Lo Wan Road, Tai Hang, HK 天后銅鑼灣道176-178號1樓及地下B舖

Harbour City – HABITU Ristorante 63-63A, G/F, Ocean Terminal, Tsim Sha Tsui, KLN 尖沙咀海運大廈商場地下63及63A號舖

Jumbo Kingdom Shum Wan Pier Drive, Wong Chuk Hang, HK 香港仔黃竹坑深灣碼頭徑

Harbour City – The Quarterdeck Kowloon 531, G/F, Ocean Terminal, Tsim Sha Tsui, KLN 尖沙咀海運大廈商場地下531號舖

Kee Club 6/F, 32 Willington Street, Central, HK 中環威靈頓街32號6樓

Hip Holiday 7/F, Parekh House, 63 Wyndham Street, Central, HK 中環雲咸街63號巴力大廈7樓

L’atelier de Joel Robuchon Shop 401, 4/F, The Landmark, 15 Queen’s Road, Central, HK 中環皇后大道西15號置地廣場401舖

Home Bar & Lounge 23/F, Continental Diamond Plaza, 525 Hennessy Road, Causeway Bay, HK 銅鑼灣軒尼詩道525號恆和鑽石大廈23樓

Lawry’s The Prime Rib Hong Kong 4/F, The Lee Gardens, 33 Hysan Avenue, Causeway Bay, HK 銅鑼灣希慎道33號利園1期4樓

Hyde Lyndhurst Tower, 1 Lyndhurst Terrance, Central, HK 中環擺花街1號中環大廈2-3樓

Le Mieux Bistro 1/F, 83 Wan Chai Road, Wanchai, HK 灣仔灣仔道83號1樓

Domani Ristorante’s menu combines the best of the cutting-edge and the traditional in the world of Italian cuisine. With regular visiting guest chefs and winemakers from overseas, and a highly trained team of Italian chefs here at home, the restaurant caters to guests who believe that the geography and culture behind each dish play an essential part in the fine dining experience. Address : Level 4, Pacific Place, 88 Queensway, Admiralty Tel : 2111-1197 Email : info@domani.hk Website : www.domani.hk

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With over 40 years of experience. Jeeves of Belgravia serves leading international fashion houses, the Royal Family of England and all those stylish individuals who care for their garments and accessories. Looking for a top quality Fashion dry cleaner in Hong Kong? The choice is simple: Jeeves of Belgravia. Email: jeeves@jeeves.com.hk Website: www.jeeves.com.hk Facebook: www.facebook.com/jeeveshongkong Customer service hotline: 2973 0071 Collection and delivery hotline: 2552 7557

Madison (HK) Room 1204, 12/F, Leighton Centre, 77 Leighton Road, Causeway Bay, HK 銅鑼灣禮頓道77號禮頓中心12樓1204室

Rice Paper Shop P413-418, World Trade Centre, 280 Gloucester Road, Causewy Bay, HK 銅鑼灣告士打道280號世貿中心4樓P413-418

The Drawing Room JIA Boutique Hotel, 1-5 Irving Street, Causeway Bay, HK 銅鑼灣伊榮街1-5號

French Chamber 21/F, On Hing Building, 1 On Hing Terrace, Central, HK 中環安慶泰1號安慶大廈21樓

Miyabi Japanese Fine Dining 18/F, The One, 100 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道100號The ONE 18樓

Ruth’s Chris Steak House G/F, Empire Centre, 68 Mody Road, Tsim Sha Tsui, KLN 尖沙咀麼地道68號帝國中心地下G4號舖

The French Window Shop 3101-07, 3/F, IFC Mall, Central, HK 中環國際金融中心商場3樓3101-07號

Hair Corner 9/F, World Trade Centre, 280 Gloucester Road, Causeway Bay, HK 銅鑼灣告士打道280號世貿中心9樓

NanHai No.1 (eyebar) 30/F, iSquare, 63 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道63號國際廣場30樓

Sevva 25/F, Prince’s Building, 10 Chater Road, Causeway Bay, HK 中環遮打道10號太子大廈25樓

O³ 5/F, Cityplaza, Taikoo Shing, Island East, Quarry Bay, HK 太古城道18號太古城中心5樓 North Carolina Grill Restaurant & Bar 7/F, LKF Tower, 33 Wyndham Street, Central, HK 中環蘭桂坊雲咸街33號LKF Tower7樓 Oyster Cube Restaurant Shop C1, G/F, Seabright Plaza, 9-23 Shell Street, North Point, HK 北角蜆殼街9-23號秀明中心地下C1舖 Pak Loh Chiu Chow Restsurant Shop 313, 3/F, K11, 18 Hanoi Road, Tsim Sha Tsui, HK 尖沙咀河內道18號K11, 3樓313舖 Pata Negra House Shop E, G/F, Tung Cheung Building, 1 Second Street, Hong Kong 西環西營盤第二街1-11號東祥大廈地下 Red (pure) 4/F, Two IFC, 8 Finance Street, Central, HK 中環港景街8號國際金融中心商場二期4樓

St. George Hullett House 1/F, Main Building, 2A Canton Road, Tsim Sha Tsui, KLN 尖沙咀廣東道2號A, Main Building 1樓 Steik World Meats Shop 314, K11, 18 Hanoi Road, Tsim Sha Tsui, KLN 尖沙咀河內道18號K11購物藝術館314舖 Sun Tong Lok Chinese Cuisine 4/F, Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道132號美麗華商場4樓D號舖 Tapeo 19 Hollywood Road, Central HK 中環蘇豪荷李活道19號 Tastings Wine Bar B/F, 27-29 Wellington Street, Central, HK 中環威靈頓街27-29號元益大廈地庫 The Box Shop 4010, Podium Level Floor, IFC Mall, Central, HK 中環國際金融中心商場4樓4010舖

The Peak Lookout 121 Peak Road, The Peak, Hong Kong 香港山頂道121 號 Whizk Innovation Tele: 3487 1715 WooLooMooLoo 31/F & Rooftop, The Hennessy, 256 Hennessy Road, Wanchai, HK 灣仔軒尼詩道256號The Hennessy 31樓及頂樓 Level 21, The One, 100 Nathan Road, Tsim Sha Tsui, KLN 尖沙咀彌敦道100號The ONE 21樓 Yellow Door Kitchen 6/F, 37 Cochrane Street, Central, HK 中環閣麟街37號祥興商業大廈6樓 Zuma Level 5 & 6, the Landmark, 15 Queen’s Road, Central, HK 中環皇后大道中15號置地廣場5樓及6樓

Lifestyle & Luxury Stores Christie’s Hong Kong Limited 22/F, Alexandra House, 18 Chater Road, Tsim Sha Tsui, KLN 中環遮打道18號歷山大廈22樓 Elegant Watch & Jewellry Shop C, G/F, Wheelock House, 20 Pedder Street, Central, HK 中環畢打街20號會德豐大廈地下C舖

Harvey Nichols The Landmark, 15 Queen’s Road, Central, HK 中環皇后大道中15號置地廣場 Harvey Nichols Sopexa Hong Kong Room 2001, 20/F, Hopewell Centre, 183 Queen’s Road East, Wanchai, HK 灣仔皇后大道東 183號合和中心20樓 2001室 HK Wine Judges Association Unit 1502, Perfect Comm Bldg, 20 Austin Ave, Tsim Sha Tsui, KLN 尖沙咀柯士甸道20號保發商業大廈15樓1502室 Reddot Optic Shop 3, Basement, Woodhouse, 36-44 Nathan Road, Tsim Sha Tsui, KLN 九龍尖沙咀彌敦道 36-44號活方商場地庫3號鋪 Gilman Galleries G/F, 1 Gilman Street, Central, HK 中環機利文街52號地下 Shop 203, Level 2, Grand Central Plaza, Shatin, NT 沙田新城市中央廣場 L2 203號鋪 Shop 313B, Ocean Centre, 5 Canton Road, Tsim Sha Tsui, HK 尖沙咀海洋中心313B鋪 Shop 710-711, Hopewell Centre, 183 Queen’s Road East, Wanchai, HK 灣仔皇后大道東183 號合和中心710-711室

Messina, named after a city in Sicily, features the finest cuisine from southern Italy. Diners can enjoy a few drinks before their meal at the bar located near the entrance, with window-side tables overlooking Victoria Harbour.

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In  December  2012,  Messina  received  a  “Particularly  Pleasant” recommendation in the MICHELIN Guide Hong Kong Macau 2013.

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Messina 以 意 大 利 西 西 里 一 個 城 市 命 名 , 主 打 意 國 南 部 美 饌 。 進 餐 前 不 妨在入口處的酒吧淺嚐美酒,倚窗座位可飽覽璀璨維港美景。去年12 月, Messina 獲得米芝蓮「上佳餐廳」推介。

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Address: 5/F, Harbourfront Landmark, 11 Wan Hoi St, Hung Hom Tel: 3746 2733 Website: www.kodining.com

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Zeitgeist [tsīt-ˌgīst, ˈzīt-], the general intellectual, moral, and cultural climate of an era. Loft [ˈlȯft], an upper room or floor. When combined, it became an intellectual and innovative wine boutique, specializing in the finest and rare California cult wines. Our philosophy is to share our passion with the most unique experiences to the people who love wine.

Wine Shops & Cellars 96 Bonham - The Wine Shop Ground Floor, No. 96 Bonham Strand, Sheung Wan, HK 香港上環文咸東街96號地下 Apex Cellar Limited 10-11 UG South Seas Centre, 75 Mody Rd., Tsimshatsui East,Kowloon, Hong Kong 香港九龍尖沙咀東麼地道75號南洋中心 地下高層10-11號 ASC Fine Wines Unit 1804, 18/F, Leighton Centre, 77 Leighton Road, Causeway Bay, HK 銅鑼灣禮頓道77號禮頓中心18樓1804室 Angeleno Wine Merchant Suite 2205, Metro Center Phase II, 21 Lam Hing Street, Kowloon Bay, KLN, HK 九龍灣臨興街21號美羅中心2期2205室

Cottage Vineyards (International) Limited 2/F, 5 Lan Fong Road, Causeway Bay, HK 銅鑼灣蘭芳道5號2樓 Delish 1401A, Block B, Seaview Estate, 2-8 Watson Road, North Point, HK 香港北角海景大廈屈臣道2-8號1401A, B座

Lions Cellar 1/F, 518 Jaffe Road, Causeway Bay, HK 銅鑼灣謝斐道518號1樓

Grande Passione Ltd. 605 Yu Yuet Lai Building, 43-55 Wyndham Street, Central, HK 中環雲咸街43-55號余悅禮行605號

Maxscene Wineshop Unit 611-612, 6 Floor, Hewlett Centre 54 Hoi Yuen Road, Kwun Tong, Kowloon, Hong Kong M & J Vineyards (HK) Ltd. Room C, 12/F, Shing Lee Com Building, 6-12 Wing Kut Street, Central, HK 中環永吉街6-12號誠利商業大廈12樓C室

GDV Fine Wines Shop B1, G/F, 313 Lockhart Road, Wanchai, Hong Kong 香港灣仔洛克道313號B1地鋪

Mayfair Fine Wines (HK) Co., Ltd. Shop 1C, 1/F, Entertainment Building, 30 Queen’s Road Central, HK 中環皇后大道中30號娛樂行1樓C舖

G/F, 73 Wellington Street, Central, Hong Kong 香港中環威靈頓街73號地鋪

Merit Wine Boutique Unit 2, 2/F, Metro Centre 2, 21 Lam Hing Street, Kowloon Bay, KLN 九龍灣臨興街21 號美羅中心2期2樓2室

G/F, 50 Kimberley Road, Tsimshatsui, Kowloon 九龍尖沙咀金巴利道50號地鋪

Monsieur CHATTÉ 121 Bonham Strand, Sheung Wan, HK 香港上環文咸東街121號地下

Bordeaux etc G01, Leighton Centre, 77 Leighton road, Causeway Bay, Hong Kong 香港銅鑼灣禮頓道77號禮頓中心G01號舖

Hong Kong Wine Vault 5-6/F, 52 Wong Chuk Hang Road, Wong Chuk Hang, HK 黃竹坑黃竹坑道52號合隆工業大廈5-6樓

Burgundy etc Unit 404,4/f Pedder Building, 12 Pedder Street, Central, Hong Kong 香港中環畢打街12號畢打行4樓404號

Horizon Cellars Wine & Spirit Merchants 1012 Horizon Plaza, 2 Lee Wing Street, Ap Lei Chau, HK 鴨利洲利榮街2號新海怡廣場10樓1012室

Champagne etc G/F, 19 Lyndhurst Terrace, Central, Hong Kong 香港中環擺花街19號地下

Independent Wine Centre (IWC) 1603 Skyline Centre, 71-77 Wing Lok Street, Sheung Wan, HK 香港上環永樂街 71-77 號 嘉匯商業中心 1603 室

Collezione La Cave Unit 12B, 2/F, Block A, Shatin Industrial Centre, Room 202, Yip Fung Industrial Building, 5-7 Yuen Shun Circuit, Shatin, HK D’Aguilar Street, Central, HK MM Advertising - ISSUE (July 2013) - 2-18 210x85mm - OP-V3.pdf 1 沙田源順圍5﹣7號沙田工業中心A座2樓12B室 香港德己笠街2-18號業豐大廈202室

Odd 750 Factory C, 10/F, Block II, Camelpaint Building, No.62, Hoi Yuen Road, Kwun Tong, KLN 九龍觀塘開源道62號駱駝漆大廈2座10樓C室

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Ponti Food & Wine Cellar Shop B1001, B1/F, Miramar Shopping Centre, 132 Nathan Road, Tsim Sha Tsui, KLN 九龍尖沙咀彌敦道132號美麗華商場地下B1001號 Shop B2, B1F Alexandra House, 18 Chater Road, Central, HK 中環遮打道18號歷山大廈地下一樓B2鋪 Ground PM Floor, 3 Yuen Yuen Street, Happy Valley, HK 5:44 跑馬地源遠街3號地下

Shop 356, 3/F., Phase 2, Telford Plaza, Kowloon Bay, KLN 九龍灣德福廣場二期3樓356號鋪 Spanish Wine Club Unit 03-04, 22/F, Chuang’s Enterprises Building, 382 Lockhart Road, Wan Chai, HK 香港灣仔駱克道382號莊士企業大廈22樓03-04室 The 8 Estate Winery Unit 302, 3/F, Harbour Industrial Center, 10 Lee Hing Street, Ap Lei Chow, HK 香港鴨脷洲利興街10號港灣工貿中心3樓302室 Vintelligence Unit 2, G/F, Tai Yip Building, 141 Johnston Road, Wanchai, HK 灣仔莊士敦道141號大業大廈地下2號 Vinvautz Galleries Shop B2, Basement, Star House Plaza, 3 Salisbury Road, Tsim Sha Tsui, KLN 尖沙咀梳士巴利道3號星光行廣場地下層B2-3號鋪 voi_la! Shop 103, 1/F, China Resources Building, 26 Harbour Road, Wan Chai, HK 灣仔港灣道26號華潤大廈1樓103室 Shop G01A, G/F, Man Yee Building, No.68 Des Voeux Road Central, Central. 中環德輔道中68號萬宜大廈地下G01A舖 G/F, 6 Humphreys Avenue, Tsim Sha Tsui 尖沙咀堪富利士道6號地下 Shop 3B, 1/F, Crocodile Center, 79 Hoi Yuen Road, Kwun Tong 觀塘開源道79號鱷魚恤中心1樓3B舖 Shop 1B, G/F, Ibis Hong Kong Central & Sheung Wan, 28 Des Voeux Road West 上環德輔道西28號宜必思香港中上環酒店1B號舖

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Cru magazine special subscription offer Dynasty Medium Dry White Wine Muscat is a grape variety that was already known to the Romans who called it “apianae” in reference to its honey smell in the vineyard that attracted bees. Its nose is

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Become our Grand Cru Member ·Subscribe 12 issues for only HKD456 (original price HKD576), save more than 20% ·Immediately receive one special subscription gift ·Enjoy GRAND CRU membership benefits Member Name

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Remarks: · Payment method: Cheque payable to Cru Media Limited · Please mail the subscription form and cheque to us at : 22/F & 23/F, Fung Sang Trading Building, 54 Bonham Strand West, Sheung Wan, HK · Delivery: by courier to business address only. · Subscription enquiry: Tel: 3568 9100 Fax: 3568 9101 E-mail: subscription@cru-magazine.com

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Cru Magazine 2013-11