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薑是老的辣 Experienced Taste Can Tell Spice

薑是老的辣

客戶兼好友的丈母娘要求我為她主持一個舊同學飯局。說要招呼一位好茶的朋友。

閨密的丈夫有一金句:老婆從舊冋學聚會回家對你諸多挑剔的,八九是同學嫁了個高富帥;若然對你千嬌百嗲丶騷勁十足的,肯定有同學嫁了個渣男。

為了避免好友兼額客戶遭遇潛在的家庭事件,伯有的宴會那敢怠慢!定必將家當傾巢而出。

一馬當先到埸,是位霸氣十足的長者;雄獅眉頭、覆舟唇角,自忖必須謹慎應酬。接着其他人客都陸續到埸。

見她們行完山大汗淋漓,便招呼她們先喝茶。霸氣姨問:
"你給我們什麼茶?"

"普洱"

"生的?熟的?別給我熟茶!熟茶難喝死了!"

“雲南邊境3000年古樹單株普洱散青"我順帶介紹一下茶的背景。

"有沒有涼的?你們廣東人就不知道涼普洱多好喝!"

"阿姨好厲害!荷香蘭香低溫才明顯!阿姨平時愛喝什麼茶?"

"我什麼茶都喝,別老以為我們上海人只會喝龍井!"

不一會伯有到,隨即正式介紹我給霸氣姨。並剎有介事的吩咐我好好講解今日的酒茶配。由於限聚令八位人客分兩桌。隨著入席人的自然流向,我隱約感受到這是一場南北混合單打!

今天的酒茶菜都不在餐牌上的。只供V.I.P,因為都是功夫菜。廚部恨透我。

伯有提高嗓門叫我介紹酒。唯命是從。

"Auntie,有沒有聽過生物動力學酒?”

霸氣姨捲起下唇:“有!如今都很普通,沒啥稀奇!"

"那麼橙酒呢?"

"Orange Wine 吖嘛!飮過啦!"

“那麼用麝香葡萄釀的橙酒而屬乾性的汽酒可曾試過?"

"........"

於是我便開始告訴她羅蘭班威夫的故事。

霸氣姨添酒的頻率最高。

不一會,伯有又拉高嗓門:"姬絲汀,可以向我們介紹一下茶嗎?"

"伯有,今天說了三遍!"

"噢!我們忘了是什麼年份!"

"是1985的收成!"

"哎喲真老糊塗!怎地沒記性。"

我分別用薏思琳和一瓶有氣的皮埃蒙特巴巴拉配,蜜糖龍蝦,和海味臘味煲仔飯。

霸氣姨先是拒絕碳水化合物。最後她添了兩次飯,還用普洱茶泡飯焦。

為了怎樣炒通菜,有過一段小風波。

伯有愛蝦醬,她知道我們就地取材,用百份百純銀蝦天然發酵製成。覇氣姨堅持清炒,因為菜太豐富想清淡點。最後決定是清炒。

伯有有意無意間問為何要用蝦醬炒。我也非常配合地講解蝦醬通菜的典故。因為通菜的葉酸有滑腸通便的特性,會使人流失水份和鉀導致抽筋。蝦醬𥚃的蝦青素既可以補充礦物又可防止流失,所以傳統蜑家人必以蝦醬炒之,尤其是夏天在戶外幹活出汗特別多。聽罷,伯有的那一桌獨自多加一盤蝦醬炒通菜。好死不死,我們家那笨夥計把菜端到霸氣姨那桌。伯有馬上制止,霸氣姨卻堅持分一半。我隨著伯有的眼光看著霸氣姨的氣場從巨人變鵪鶉。從伯有得意洋洋的微笑,我猜這口氣興許憋了幾十年。

幸虧限聚令每桌只能坐4位,要不然可能會出現同台吃飯各自修行的局面。這場南北混戰叫我驚喜的是前輩們的味蕾。 我一直推銷非主流的生物動力學酒,喝慣商業化酒的飲家第一次喝都會嫌它味淡,但一旦發現他的好處,很多飲家都回不了頭。沒想到這班前輩都能嚐出麝香葡萄“橙汽酒”中的白玫瑰、壽眉茶、荔枝、龍眼、白桃、豆蔻、薑黃和薑母。聞香果子、口感卻辛乾。薑果然是老的辣!

炎炎夏日,一瓶麝香葡萄泡沫橙酒,既消暑又消氣唷!


Experienced Taste Can Tell Spice

A good friend and client ’s Mother In Law asked me to host a lunch party for her old girls reunion. She emphasised that she would like to treat a tea connoisseur.

My bestie’s hubby has a very smart quote: when your wife returned home after the old girls reunion, if she complained a lot, most likely, her school mate married a Mr. Right or Price Charming. If she behaved affectionately, probably her school mate married a scum.

To avoid potential family incidents of my good friend and client, I know I have to cater his Mother In Law in person with all my private reserves.

The first senior lady arrived looked pretty dominative, eyebrows like a male lion’s and lips like a capsized boat. I told myself this was a difficult one and needed extra cautions. The other guests arrived gradually.

Noticing that they had an hour trail walk and were sweating, I offered them tea as a welcome drink. Aunt Dominative asked:
“What sort of tea are you pouring ?”

“Puer”

“Raw or matured ? Don’t give me matured, it’s horrible! “

“It is a raw Yunnan Puer from 3000 years old tree at the border of Cambodia .” I then introduced a bit of the background of this special tea.

“Do you have cold one? You Cantonese never know how nice cold Puer is !”

“Auntie , You are very impressive ! Aromas of orchid and lotus are more obvious when Puer is cold. What type of tea do you usually drink ?”

“I drink everything good. Don’t think that we Shanghais drink Dragon Well only !”

Then came Mother In Law, I was formally introduced to Aunt Dominative. She purposely asked me to explain and food wine pairing. Due to the restriction of social distance, 8 guests were divided into two tables. From the natural flow of guests, I could feel that it would be a North and South mixed double.

All the dishes were off menu. The kitchen team hated me for these pains taking dishes.

Mother In Law raised her voice and asked me to talked about the wine. Of course I obeyed.

“Madame , Have you heard of biodynamic wine?”

Aunt Dominative show a sulky mouth and replied: “Of course, it is now commonplace, not really special!”

“What about Orange Wine ? “

“Yes , I knew it , drank many times !”

“What if a bottle of Muscat made Orange and dry but sparkling on lees ? “

“……”

Then I started to tell her the story of the producer Laurent Bannwarth. She refilled her glass most frequently.

Later, Mother In Law raised her voice again: “Christina, could you please tell us about the tea? “

“ My dear aunt, I had talked about it 3 times already !”

“ Oh really ! I forgot the vintage ?”

“ It is the harvest of 1985 .”

“Aiyah! I am getting old and forgetful !”

I then paired the Secret Honey Sauce Lobster and Surf and Turf Risotto Casserole with a bottle of Alsatian Riesling and a chilled sparkling Babera.

Aunt Dominative turned down carbohydrates, but later on she encore the risotto twice and took the burnt risotto in Puer tea.

There was a squabble on the subject of how to do the Morning Glory.

Mother In Law would like to stir fry with shrimp paste cause she knew we used local 100% pure silver shrimps paste , whilst Aunt Dominative would like it plain fried cause she thought that the lunch was heavy. The final verdict was plain fried.

Mother In Law asked me again why Morning Glory was always fried with Shrimp Paste. So I explained the combo. Folic acid in the Morning Glory enhances egestion and excretion, it will cause loss of Potassium and dehydration that leads cramming. Astaxanthin in shrimp paste replenishes and prevents loss of minerals. It is a Tanka tradition especially for fishermen working and sweating under hot sun in summer. After listening to the story, Mother In Law’s table added an extra dish of Morning Glory with Shrimp Paste. My silly old waitress took the dish to the wrong table. Mother In Law stopped her but Aunt Dominative insisted to share half.

I followed the eyes of Mother In Law and discovered Aunt Dominative’s aura changed from giant to the size of a quail. From the satisfactory smile of Mother In Law, I guessed it must have been a complex for decades.

Thanks to the restriction of social distance. I could imagine the scenario of dining on the same table but saying each one’s own grace. From this mini “American Civil War”, these senior ladies’ taste buds surprised me. I have been selling biodynamic wine. Those who get use to commercial wine will think that the taste is too light when they first taste it. However, once you discover the advantages, most drinkers cannot turn back. I never thought that these group of seniors could tell from this cult bottle of Orange dry sparkling Muscat on lees the following aromas: white rose, white tea, lychee, longan, white peach, nutmeg, turmeric and ginger. It is very fruity on the nose but dry on the palate.

Why not a bottle of cult Orange dry sparkling Muscat on lees to leverage the heat and complex for this summer?

 



羅蘭班威夫麝香汽酒

Laurent Bannwarth Muscat Frizz Pet “ Nat 2016 750ml

HKD398



年產量1200-1400瓶, 最後60瓶倒數中
Annual production 1200-1400 bottles. Final 60 bottles counting down


P.S. due to the very special wine making method, this bottle of wine needs extra care of chilling and opening. Please refer to YouTube demonstration.


備註 : 由於此酒的獨特釀製方法,冷藏及開瓶時要特別注意。詳情可參考YouTube視頻。


如果沒能正常播放影片,請點以下鏈接:

https://youtu.be/C2TS_YCVvgM



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