古靈精怪酒傢伙
朋友們都知道我最崇尚自然，我揶揄這位老醉翁：春秋鼎盛呀您，需要那傢伙幹嘛？如果他喝了四十年的葡萄酒也判斷不了葡萄酒的最佳飲用期，要嘛他學壞師，要嘛他是為爭拗而爭拗。
很明顯這位酒友視葡萄酒為大男孩的玩具，人有我有方在友儕間有話題。市面上林林總總的葡萄酒配件，十居其九都是行銷噱頭。尤其是那酒鼻子，上萬元一套的化學香精學聞香；不如給我賺吧 ！ 不消八百元可以在中藥店抓齊，還可以買一塊雲腿或鹹雞聞野味香呢！
加速氧化理由有二： 1. 酒暈了！一滴天然的葡萄酒可以含最多人類已知的600不同品種的酵母株；因為窖藏太久，厭氧菌比帶氧菌活躍，需要快速氧化激活益菌給香味！所謂樽𩡗，恐怕是跟原生本土酵母衝突的厭氧菌。2.酒的瓶齡太嫩，需要大量氧氣激活益菌開枝散葉，令益菌數量增加，綻放香氣。
我認識的莊主，沒有一個不反對用醒酒器。如果是嫩齡酒，最穩妥的方法是提前開瓶讓大自然幹活。太嫩的酒可以開瓶後倒5至10cc出來，然後把酒栓塞回，每隔一天觀察其發展。用醒酒器有些缺點：1.內有其他異類菌與酒裏的菌衝突，於是大家張牙舞爪不䆁香。2.手勢不好讓酒過度磨擦與撞擊，酵母株會暈浪也不香。酵母株快樂才會給你可愛的香氣。
大都會裏時間是金錢，有些埸合要急就章也無可厚非，甚至有時反覆醒酒也在所不免。但我始終覺得自然的方法最好，因為等待也是享受的一部分。有些窖藏潛力高的嫩齡好酒，開瓶後三週才開始步入巔峯。不相信？買一瓶回家玩玩！
藍岩酒莊已有五十年歷史。藤齡60-80，向南田，火山岩藍礦土，礦物豐富且耐陳。今年第三代當家正式接手。
許多酒友嘗過他們的2014和2016，叫好又叫座。剛推出2017，表現過之而旡不及。甫開瓶嘉應子香先聲奪人。還以為她早熟，透一回氣回復美少女的黑櫻桃和覆盆子，帶些鳶尾草、紫羅蘭香。收結的酸度也精緻。是一瓶百搭的酒。
我敢說當今世上性價比最高的法國，必定是寶祖利的精品莊。經過2010年的＂垃圾酒＂恥辱，很多有心的生產商都勵精圖治，釀出比許多二打六孛艮地更精彩的佳釀。遺憾是許多老酒客都放不下寶祖麗新酒的偏見，錯過好貨！二百來塊做個實驗，賭一賭自己眼光，看她可以陳多久，划算唷 ！
Quirky Wine Gears
I ran into an old wine buddy whose wine experience is not younger than 40 years and talked to me about the recently popular small electronic device that accelerates the oxidation of wine.
My friends all know that I admire nature most. I teased him: You are still young and lively, what do you need that guy for? If he has been a wine connoisseur for 40 years, he can't judge the drinking window , either he has a not so good mentor, or he is arguing for argument sake.
Obviously, he regards wine as a toy for the big boy, and he needs a topic among boys. There are so many wine accessories on the market, nine out of ten are marketing gimmicks. Especially the wine nose, with a set of tens of thousands dollars of chemical essence and smell; let me share a more economical alternative. You can grab all scents at a Chinese herbal store for 800 dollars, and you can also buy a piece of Yunnan ham or salted chicken to smell the game!
There are two reasons for accelerating oxidation: 1. Dizzy! A drop of natural wine contains as many as 600 different yeast strains known to mankind; because of the long storage period, anaerobic yeasts are more active than aerobics and need to be quickly oxidized to activate good yeasts to offer good smells! The so-called bottle stains is probably an anaerobic yeast that conflicts with indigenous yeast. 2. The bottle age of the wine is too young, and a lot of oxygen is needed to activate the reproduction of good yeasts, which will increase the population of good yeasts and bloom aroma.
None of the premium wine makers I know do not object to using a decanter. If it is a young wine, the safest way is to open the bottle in advance and let mother nature work. Delicate wine can be opened and poured out 5 to 10cc, and then plug the cork back, observe its development every day and you will find the prime time to drink. There are some shortcomings of using a decanter: 1. There might be foreign bacteria in the decanter that conflicts with the yeast in the wine, they fight and do not offer scents. 2. Rough pouring causes excessively friction and impact, and the yeast strains will be dizzy and tired and offer no scent. Yeast strains bloom when they are happy and healthy.
In a metropolis, time is money, and there is nothing wrong to decant wine to keep restaurant guests happy and sometimes it is inevitable to do double decanting. However I always think that the natural way is the best, because waiting is also part of the enjoyment. Some young wines with high cellar potential only begin to reach their peaks three weeks after opening. Do not believe? Buy a bottle and play with it home.
Domaines les Roches Bleues has a history of fifty years. Vine age is 60 and it is south facing , volcanic blue rocks , rich in minerals and resistant to aging. This year the third-generation master officially took over the business.
Their 2014 and 2016 vintages are very impressive. 2017 has just been released ,and the performance is as good as usual. The up front nose is a punching preserved plume with sweet spices. I thought she was premature with such a first note , however it returned to the beautiful young girl's black cherry and raspberry with reminiscent of iris and violet later. The acidity at the finish is also exquisite. It is a very versatile wine for different cuisines.
I dare to say that the most value for money wine in France is from Beaujolais region. After the scandal of “Shit Wine” in 2010, many interesting producers have tried their best to produce more wonderful wines than those so and so Burgundies. It's a pity that many experienced drinkers can't let go of the prejudice of Beaujolais Noveau and miss the good ones! Do an experiment with just 200 something bugs, bet your own eyes, see how long she can age, it is a good deal!
藍岩酒莊 老滕陳釀 2017 0.75 L
Domaine Les Roches Bleues Reserve V.V. 2017 0.75 L
HKD 238/btl
優惠 Special Offer
6 btls HKD1038
12 btls HKD2388
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