我係晴報嘅酒專欄 - 「意大利Amarone紅酒配意菜」
剛剛試了如心銅鑼灣海景酒店的新設計意大利餐單，我尤其對龍蝦手工意粉及烤美國肉眼扒配意大利陳醋特別深刻。前者龍蝦甜美彈牙，而其新鮮製扁意粉吸收了龍蝦汁的精華，十分入味。當晚配了RSRV Cuvee 4.5 Grand Cru 香檳，優雅的香檳令龍蝦的鮮甜味倍增。後者牛味濃郁，配上友人帶來的一瓶Tezza Brolo delle Giare Amarone della Valpolicella Valpantena Riserva 2006年，複雜而帶可可豆、甘草、黑布冧、提子乾及煙絲等味道，令帶陳醋香的牛扒加添多重味覺的變化，十分匹配。數數自己在這專欄已分享了三年半以上的時光，今期以如此浪漫和甜美的意大利Amarone紅酒與大家道別，祝大家健康安好！ Cheers! 🎉🍷😋
My wine column in 晴報 Sky Post newspaper - “Delicious Italian Cuisine Pairing with Amarone”
Tried the newly designed Italian menu at L'Hotel Causeway Bay curated by its new executive chef. I like Lobster Tagliatelle and Grilled US Ribeye with Aged Vinegar most. The handmade pasta absorbed all of the lobster sauce & it matched so well with RSRV Cuvee 4.5 Grand Cru champagne that brought out even more umami notes of the lobster. The pairing of ribeye & Tezza Brolo delle Giare Amarone della Valpolicella Valpantena Riserva 2006 is awesome! With complex aromas including cocoa, licorice, black plum, raisin & tobacco notes, it elevates the taste of the steak with more layers of flavours. It’s been a pleasant journey writing for Sky Post for almost 4 years. I’ll end the column with a romantic & slightly sweet Amarone wine to say goodbye with my readers. Cheers! 🎉🍷😋
#wine #winepairing #foodandwine #italiancuisine #amarone #rsrv #champagne #TezzaBrolodelleGiare #LHotel #yummy #skypost #晴報 #詩詩酒樂園 #ccwinevoyage
