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頂尖對決: 餐酒搭配的絕對精神

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不看酒標、不看菜單,拋開先入為主的印象,解放你的眼耳鼻舌,純粹享受一場餐酒搭配的演出~

 

國際侍酒師 David x 法國大廚 Fabien

 

一位專業的侍酒師,是餐廳外場靈魂;不僅需要擁有豐富飲品知識與常識,還必須掌管採購、倉管、酒單設計、推薦行銷以及第一線服務。

 

被視為是福利,也是工作最有趣的一項,就是與廚師設計餐酒搭配;找尋味蕾上"酒x食"的美妙和諧是一種享受,卻更是一種挑戰.本次活動難得邀請到有國際級評審經驗的紐西蘭籍侍酒師David,以及執業於永康街,捷運東門站旁的知名法式餐廳-La Cocotte大廚Fabien,共同打造一場忠於傳統卻跳脫傳統束縛的感官體驗。

La Cocotte,iwine,愛玩,餐酒會,餐酒搭配,頂尖對決,絕對精神

 

 

 

iwine,愛玩,muddy,water,dry,riesling,waipara

 

普羅旺斯魚碎肉濃湯 x Muddy Water Dry Riesling 2010

 

一般來說,這樣滋味豐厚、綿密、氣味厚實的魚湯料理,總是讓人想到過了橡木桶的肥厚夏多內白酒,但侍酒師卻大膽地用了這款Riesling白酒,主要是因為這款白酒有相當飽滿的果香,與比一般Riesling更豐厚的酒體,帶點優質Riesling白酒的煤油類礦石氣味,展現相當優質的複雜度,與湯裡的香料相互輝映。David也說到這第一款白酒的明顯果酸,也是引領用餐者打開食慾的重要元素!

 

 

iwine,愛玩,greystone,chardonnay

 

煙燻鮭魚佐蘆筍 x Greystone Chardonnay 2012

 

內行人就知道,蘆筍的鮮味可是葡萄酒大敵,但主廚適度的用豆泥來增添豐厚感,加上煙燻鮭魚本來就是油脂豐富的料理,燻烤後更帶出誘人燻香氣息,搭上這款奶油香草味道明顯的夏多內白酒,甜潤口感中仍帶有令人生津的果酸,讓人食指大動,而這款白酒慢慢甦醒後所出現的甜潤煙燻與玉米風味,更是獲得今天所有人舉起拇指稱道!

 

 

iwine,愛玩,brodie,estate,pinot,noir,martinborough

 

低溫烹調雞肉捲佐番茄黑橄欖醬汁 x Bordie Estate Pinot Noir 2011

 

David說他搭配的Pinot Noir有橄欖香氣,所以Fabien大廚就用了黑橄欖醬汁相佐,輕盈而香氣豐富的黑皮諾,搭上細嫩紋理的雞肉也恰到好處,上面的大蒜氣泡末不只是裝飾,適度去除了低溫雞肉可能出現的未熟氣息,讓主角細嫩又可口,番茄的酸甜滋味也與黑皮諾的甜櫻桃味道相互呼應,非常好喝的一款Pinot Noir紅酒。

 

 

iwine,愛玩,pyramid,valley,vineyards,cabernet,franc,hawks,bay

 

紅酒燉羊膝佐季節時蔬 x Pyramid Valley Howell Cabernet Franc 2012

 

這份燉紐西蘭羊膝是真正紐西蘭空運來的好味道,風味真的味道好"羊",可是香料的處理又讓羊味不騷,用鑄鐵鍋上餐,搭配紐西蘭Cabernet Franc,帶有青色植物與舒服的甜香料氣息,又能搭配料理又能清新感官。David補充說,波爾多的Pauillac區其實有許多羊肉料理,搭配當地波爾多左岸的酒,即為契合,而這款紐西蘭的Cabernet Franc與紐西蘭的羊膝相佐,勝負不遑多讓。

 

 

iwine,愛玩,greystone,brothers,reserve,pinot,noir

 

Greystone The Brothers' Reserve Pinot Noir 2011

 

這款David的「情義相挺加碼酒」是2011年份的紐西蘭黑皮諾,為酒莊出的第一個年份,他的2012年份是英國Decanter雜誌從世界各地Pinot Noir中,選出的Trophy「區域評審大賞」後,再從其中評選而出的最後International Trophy國際評審大賞!紐西蘭葡萄酒大師Bob Campbell還給他97分超高評價,其他獎還有很多,不過還是來說說酒本身吧,輕柔又緊密的質地中,絲絲透露出壓碎黑櫻桃與森林的印象,尾韻悠長且綿延不絕,現在風味還很壓抑,是還能夠陳年許久的頂級好酒呢。

 

至於他怎麼搭甜點?不~這麼表現完整的酒,還是讓他靜靜獨奏吧。

 

 

Junie 美食專欄作家
藉由David專業引領與chef Fabien道地美味的料理,因而領略紐西蘭佳釀的不同風味與面貌。整場氣氛輕鬆熱鬧,笑語不斷,且兼具專業高度;尤其是來自Waipara的Reisling與馬賽魚湯巧妙結合,均衡豐富,餘韻不絕,好得很哪!

 

Wright 文化業執行總監
一場時空交錯彷彿置身紐西蘭的法國大廚餐廳的美食美酒饗宴!

 

非非 葡萄酒推廣
真的是完美的marriage,紅酒燉紐西蘭羊膝跟紐西蘭Cabernet Franc的組合完全驚艷舌苔。最後一瓶侍酒師David私藏,瓶身有編號的彩蛋,是Greystone的Brother reserve ! 優雅卻又盛開綻放的Pinot Noir真的超美。

 

Vinvent Chang 律師
一場用心的細膩酒款與餐點的絕配,厚實甜美的Chardonnay搭配鮭魚,絲絨花香的Cabernet Franc搭配軟嫩的紐西蘭羊膝,無法言語的味覺享受!

 

Anson 製造業
新奇而又具挑戰性的餐酒搭;未告知酒款名稱的前提下,先倒酒再上菜,避免對酒有先入為主的想法,掀起序幕的Riesling香,著實另人發楞,但接續上桌的酒與食,巧妙搭配倒也相處融洽,席間又有達人解說,真是一場身心均獲滿足的餐酒會。

 

Charlotte 紡織業
陽光週末,佳餚醇酒一場美麗午後的五感饗宴。謝謝~

 

Bryan 房仲業
我因為熱愛美食而開始接觸葡萄酒,但慢慢發現現在的餐酒會大部分是以酒為主軸,很少能與餐真正的搭配,畢竟願意先開酒來試菜的主廚真的不多。很開心今天有人辦了真正以餐酒搭配為主軸的活動,希望以後越來越盛行!

 

Joe/Melaniee 醫療業
煙燻鮭魚與豆泥所提升的Chardonnay香氣,纖細優雅的Pinor noir與雞肉料理,紐西蘭羊膝醬汁讓Cabernet Franc的厚實細緻更加回味無窮。餐與酒的結合常用marriage來形容,但兩個人的結合有好有壞,很幸運地在侍酒師David與大廚Fabien的激盪下,今天的結合都很完美,包容了缺點,帶出更多美好的回憶,結束在餘韻無窮的隱藏版紐西蘭黑皮諾之中。

 

Johnny Lu. 外科醫師
參加過許多場餐酒會,但從前的經歷都無法與這次活動相比,透過國際經驗的侍酒師與非常有才華的法國大廚,將餐與酒做完美的搭配,這對我陳舊而又想追求突破的法式美食經驗來說,實在是夢想成真。

I have been to wine tasting events before in my life, but nothing compared to what I experienced on this day. The privileges of having an internationally certified Sommelier choosing what wines to please our taste buds and an experienced talented chef preparing such extravagant delicacies to challenge my outdated concepts of French cuisine is like a dream come true. Having David and Fabio together as I understand is a very rare opportunity and it wasn’t until the end of the meal did I realize how unique this event was. I would like to thank Ben, Eric and rest of the staff of iWine for giving my friends and I this chance to join this pleasant group and enjoy this delicious lunch. I do not have many experiences with New Zealand wines other than the Pinor noir I bought from Cloudy bay a few years ago, and even until now it is still one of my favorite red wines. I would say my favorite wine that day was the Greystone Chardonnay, with its rich creamy flavor that matched the buttery taste of the sauce from the salmon dish. However, the perfect match would still have to be the Cabernet Franc that matched the intensity of the lamb. This 4th wine initially tasted a bit too young but as soon as the lamb was introduced, the wine lost its immature taste and quickly transformed into something the lamb was compatible with. The Cabernet Franc’s vegetal characteristics made it the perfect complement to the lamb’s thick flavor. I do believe this was the general consensus that day, whether it was the wine David picked or the dish that Fabio created… match made in heaven. Anyhow, my friends (Joe and Melanie) and I feel very fortunate that the experts looked past our inexperience in wine tasting and welcomed us with open arms. Like I said, it was an experience of a lifetime, and I look forward to joining all of you again some time in the future. Thank you.

 

小e 酒類愛好者
真正以餐酒搭配為目的的餐酒會,事前連一款酒標都不知道,回歸你的眼耳鼻舌,讓你的感覺說話,每款餐酒都是侍酒師與廚師活動前細細討論搭配,從前雖然了解搭配原理,但今天更知道許多餐酒搭配的實質細節,侍酒師的確是能帶來美好回憶的重要推手,而非只是倒倒客人自己帶來的酒而已。下次,完全放下心給侍酒師安排吧,享受當下就好!

 

任何問題 ,請洽 [email protected]

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