商務午餐，喝得不多，而且拿著兩瓶酒見面太麻煩，索性到餐廳才order by glass。
請品酒師幫我們選酒的好處，是想吃甚麼便叫甚麼，不用遷就自己帶來的酒。
Whisk的品酒師Alan拿了意大利Donnafugata 的Anthìlia 2011 配襯我的加菲蟹肉龍蝦凍。
這支Catarratto 葡萄為主的西西里白酒中高酒體，充滿蘋果、白桃等香味。她的礦物味配海鮮一流，尤其是三文魚子。
較肥美的日本大和燒豬扒他配上Oddero Poderi e Cantine Barbera D’Alba 2011，酸度夠，單寧中低，中和油份之餘又不會掩蓋豬的鮮味。
Requested Sommelier Alan to pair our business lunch.
Donnafugats Anthìlia 2011 is a good match with the spanner crab and lobster jelly , this sicilian white was medium to full body, full of stone fruits on a he palate. the minerals on palate pair with the lobster and the salmon roe very well.
Alan gave us the Oddero Barbera D’Alba 2011 to pair with the grilled yamato pork chop, the acidity cut the oily texture amd the medium tannin did not cover the savory flavor of this tender and juicy japanese pork chop.