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♛TOP 1 Chateau Ksara

Reserve de Couvent 2010 Apperance: Brownish red with a deep rich colour Aromas: Rich, woody aroma with a robust nose on first impressions Palate: Sturdy on the palate with notes of woodland and a nice smooth finish Why do I like it? Drinking the wine feels like sitting on a red velvet sofa with smooth jazz playing in the background. Best food pairing: Falafel

Sharon Siu About her:

gets seriSotuudent; on the thirds Asian flush sip of wine 關於她:學 生;

酒色:啡紅色而帶點深紅 香氣:濃郁木香,嗅到酒時 的第一感覺認為較烈 味道:口感較強烈,帶有木 味,餘韻順滑 為何喜歡?喝這酒時就像 坐在毛絨沙發上,背景還 播放着爵士音樂似的 最佳食物配搭: 炸鷹嘴豆餅

與不少亞洲 人一樣,喝 喝到第三口 酒 便會臉紅

♛TOP 2

Chateau Ksara 1986 (magnum) Apperance: Brown, with shades of orange Aromas: In the language of aroma, the top note is ripe berries, the heart is of robust spiciness and the basis underlying notes are of leather Palate: Rich, complex and fruity with undertones of leather topped off with a hint of spice Why do I like it? It has amazing complexity with superb layers of aroma and taste. Best food pairing: Halloumi cheese

酒色:啡色而帶有橙色色調 香氣:先是熟莓果果香,中心主要為香辛 料香味,而基底層則帶點皮革氣味 味道:口感豐富具層次,果味亦濃,具皮革 氣味之餘,還帶點辛 為何喜歡?它的香氣及味道層次均豐富得 令人讚嘆 最佳食物配搭:哈羅米芝士

♛TOP 1

Ixsir Altitudes White 2013 Apperance: White Gold Aromas: Lychee with a slight hint of fresh raspberries Palate: Floral and light. Very delicate with a hint of sweetness Why do I like it? Very easy drinking; fantastic for the summer months. Would pair with anything from Sandwiches to dim sum and brings out the best qualities in both the food and wine; especially the starch, sweetness and acidity. Best food pairing: Spicy Hummus, Hummus; Baba Ghanoush and Pita Bread

♛TOP 2 Chateau Ksara

1986 (magnum)

Apperance: Brick, brown Aromas: Leather and plum with hints of smokiness Palate: Earthy, with hints of spice and orange peel Why do I like it? Probably impossible to get at retail, but would be fantastic with any red meat and/or cheesy pasta. Best food pairing: Halloumi cheese

酒色:白金色 香氣:荔枝果香,還帶點新鮮紅莓 味道:淡淡花味,而且 帶點可口的甜 為何喜歡?非常容易入喉;很適 合夏日飲用。這酒很容易配上 食物,由三文治到點心也可, 兩者的發揮也會不俗,特別與 酒色:磚紅啡色 澱粉質、甜味及酸度配合 香氣:皮革氣味及梅子果香, 最佳食物配搭:香辣或 也帶點煙燻氣味 不辣的鷹嘴豆豆 味道:礦物味,帶點香辛及橙皮味 蓉、中東茄子 為何喜歡?可能在市面上無法購得此酒, 醬及口袋 但它與任何紅肉及芝士麵食將會十分配合 餅 最佳食物配搭:哈羅米芝士

22 winetimeshk.com

Antonio Da Roza About h Barristerim: sor; U at-Law; Re nderpaid

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Wine Times Hong Kong Issue 6  

Hong Kong's only truly honest and unbiased bilingual wine magazine for young aspiring wine lovers.

Wine Times Hong Kong Issue 6  

Hong Kong's only truly honest and unbiased bilingual wine magazine for young aspiring wine lovers.

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