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Jeannie Cho Lee,
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志延专栏每月存档

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葡萄酒的重要特性与食物的搭配 30 March 2013

甜度 甜酒实例 •德国晚收雷司令 •苏玳贵腐甜酒 •晚收琼瑶浆 •冰酒对食物产生的影响 甜度高的葡萄酒很容易掩盖精致菜肴的滋味,破坏食物本身的多汁鲜美。恰当的选择 甜品以及丰腴肥美的菜肴可以与甜酒搭配;半甜及半干的葡萄酒可以搭配咸味及辣...

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最热“西拉子” 21 March 2013

一些天气寒冷地区的夏秋两季温度较高,酿制的葡萄酒通常酸度较高并带有青草味。因此到了冬天,我多半会转而选择南法、南意、澳洲、加州、智利和阿根廷等气候温暖地区酿制的葡萄酒。而全世界真正可冠以“最热”的葡萄品种非西拉子莫属。这种葡萄品种酿出的酒体芳香辛辣...

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库克香槟品试 5 March 2013

作为全球最顶级的香槟之一,库克香槟其中一个美称是“知性香槟”——关于这点,我绝对赞同。不夸张地说,库克香槟确实呼应着感官和心灵,从而一直享有显赫声誉。库克香槟于1868年,由富有远见的Joseph Krug创立。现任总裁兼首席执行官Maggie Hen...

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Copyright © 2023
Jeannie Cho Lee,
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