甲州葡萄酒造Lumiere Winery Wine Dinner

很多人會覺得日本甲州葡萄造出來的白酒一般都比較單薄,如果和其他地區比較時會有淡口味的感覺。沒錯甲州葡萄酒造的白酒酸和果皆是比較輕柔,但這個正正是適合配日本菜的原因。再者當我集中細味餘韻的時候我找到一些乳酸 , 火石 , 和那些有如清酒的旨味,是非常獨有的。這晚和莊主木田茂樹先生同試日本山梨縣Lumiere Winery / Restaurant Zelkova ルミエール/レストランゼルコバ 酒莊,驚喜不少:100%甲州葡萄以香檳釀造法造的氣酒,酸度和烤烘味不錯,近似有些德國Riesling Sekt;Cabernet Franc 的香料和花香精彩。2010的Chateau Lumiere 是Merlot 和Tannat 的blend ,味道複雜而且仍然活躍。值得一提的是這家日本餐廳SushiLove HK 沁の料理做的食物新鮮出色,和酒的配合相當完美。

Attended a very nice pairing dinner at Sakelove with Mr Shigeki Kida of Chateau Lumiere from Yamanashi, Japan. Many people might feel the Koshu white wines from Japan are too light on palate but i think this is why they pair so well with Japanese food. The sparking Koshu made with Champagne Method was suprisingly intense and toasty, made me thought about some dry German Riesling Sekt. Cabernet Franc and the Merlot + Tannat Blend 2010 was outstanding . We enjoyed the marriage between the Lumiere wines and the great Japanese food of SushiLove, thanks for the nice pairing.

#chateaulumiere #koshu #sparking #cabernetfranc #greatjapanesefood #sushilove #hkig

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