酒與杯之完美配搭

【品酒的完美結合 -- 🪄酒杯與酒配搭攻略】

酒杯對酒香氣的醞釀、口感的提昇、風味的影響並不容小覷!每一種酒都有它最合適品嚐的狀態,不同造型的酒杯就針對酒的溫度、入口份量、空氣接觸等要求設計出來,好讓酒友們享用到酒最佳的狀態!

挑選酒杯之前,有三大條件你要知 📝﹕

1️⃣酒杯肚型:

 
酒杯酒肚的寬度會影響酒與空氣接觸的面積,間接決定酒香的釋放。寬度越高的酒杯可以提供更多空間來晃動酒,讓酒散發出它強烈的酒香,而寬度較窄的酒杯則可以更好凝聚較細膩的酒香。

2️⃣杯壁厚度:

 
杯壁厚度會影響品酒時的體驗。杯壁如果不夠薄會造成杯緣捲邊,使得酒從杯邊流到舌頭上的過程不順暢,降低體驗感。因此,挑選酒杯時通常越薄越好,越薄越能感受到酒的風味。

3️⃣酒杯材料:

 
一般酒杯材料分為兩種,一是玻璃,二是水晶。玻璃的質地較脆弱,為了避免酒杯碎裂,用玻璃製成的酒杯杯壁會較厚重,降低品酒的體驗感,也不適合長時間握住。水晶質地比玻璃強韌,可以製成杯壁輕薄的酒杯。而且水晶表面較為粗糙,可以更好釋放酒香。但最重要的是,水晶透光度高,製成的酒杯看起來也就更美觀、優雅。
 

知道要怎麼挑選酒杯之後,是時候為你喜歡的酒類挑選合適的酒杯了﹕

紅酒杯  🍷

 

紅酒需要接觸空氣來醒酒,所以紅酒杯的杯肚都會較寬,方便人們晃動紅酒。而且杯肚寬闊可以更方便讓紅酒濃郁的香氣釋放出來。

 

白酒杯

 

白酒的酒香較細膩,而且容易揮發,所以白酒杯通常都是U型,杯肚也較窄小,避免香氣的流失,同時保留白酒低溫的狀態。

香檳酒杯

 

喝香檳最看重的就是它的外觀和氣泡感,經過時代更迭,現在香檳杯一般分為三類。一是用來疊香檳塔的碟型杯(杯身較寬),二是用來觀賞氣泡釋放的笛型杯(杯身細長),三是讓香氣更易釋放的鬱金香杯(杯身高、杯底與杯口窄小)。

威士忌酒杯 🥃

 

威士忌品嚐的方式有很多,選用嘅酒杯亦較多樣,以下主要介紹常見的兩款。第一款酒杯屬鬱金香型,杯口較窄,有助攏聚香氣,十分適合散發強烈酒香的威士忌。第二款是Rock Glass,酒杯沒有杯腳,杯身較寬,容量較大,杯壁亦較厚,適合加入大量冰塊,稀釋一下高酒精濃度的威士忌。

和風梅酒果凍

【梅酒甜品新意思】

梅酒除了加冰飲用外,大家有無諗過將佢化為甜品呢 ? 

每逢4至6月,香港嘅天氣又濕☔又熱🌦️☀️,令人身心疲倦。想精神為之一振,消除火氣鬱悶😶🌫️,除咗開冷氣開抽濕機外,仲有咩美食可以令人心曠神怡🤔,趕走悶氣🚀

今日合興隆為你準備咗初夏之選🎐 — 「梅酒果凍」 嘅食譜。試諗下,食一啖透心涼、充滿著梅酒酒香🍹嘅啫喱,完美做到眾人皆暑我獨爽!想有多 D口感,仲可以加入蘆薈或者雜果🍑🍓🍒添呀 🤩

梅酒果凍材料🍧:

🟠 梅酒100ml
🟠 熱水200ml
🟠 冷開水100ml
🟠 蒟蒻粉40g
🟠 糖1湯匙
🟠 蘆薈或雜果 4湯匙

 製作方法🔖 :

  1. 把所有材料準備好。
  2. 將蒟蒻粉及糖放入熱水中拌勻至融化,將梅酒及冷開水加入當中拌勻。
  3. 將已攪勻的梅酒混倒入杯子中。
  4. 將部份蘆薈 / 雜果放入啫喱杯內。
  5. 最後可將餘下的蘆薈加在最上面以作裝飾。
  6. 待半小時後,再放入雪櫃冷藏至少1小時便可享用。
  *以上分量可以製造4杯果凍

梅酒推介:

以下為大家介紹幾款梅酒,既可用來做甜品,亦可用來送禮自用。

更多選擇:

自家釀梅酒~

 

【新年輕鬆配酒 3 大簡易配酒法】

紅肉一定要配紅酒?海鮮一定要配白酒?呢種千篇一律嘅配酒原則只會限制你對 food pairing 嘅想象,令飲酒變得毫無樂趣!配酒絕對唔係 fine dining 嘅專利,只要掌握幾個基本配酒法則,就可以將配酒融入日常便飯當中。適逢新年,就等合興隆教大家 3 招簡易配酒法,增加食賀年菜嘅滋味啦!

 

甜配甜 酸配酸

 

最簡單嘅配酒方法係以味道為主,配以相同味道嘅酒可以帶來味覺平衡,食物同酒嘅味道唔會被對方掩蓋或發生衝突,甚至做到相輔提昇嘅效果。例如甜度高嘅甜品配搭乾澀嘅紅酒,紅酒苦味會更加突出,甜點嘅香甜亦無法被帶出。

🍷建議配酒:年糕 X 甜白酒

甜中帶酸嘅白酒配年糕最適合!酒嘅香甜與年糕嘅甜味最夾,微酸亦可中和年糕嘅黏膩感,帶出庶糖的香味。

 

 

重對重 輕對輕

 

另一個竅門係「重油重味」食物配酒體「厚實」嘅酒;「輕油輕味」則配酒體「輕盈」嘅酒。簡單而言,油膩嘅肉類、濃味醬汁適宜配濃郁嘅酒,亦即係單寧高嘅紅酒。相反,海鮮、甜酸菜式適宜配輕身嘅酒,亦即係清新嘅甜白酒。

🍷建議配酒:臘味蘿蔔糕 X 紅酒

 焦香嘅臘味同紅酒係最佳拍檔!紅酒中嘅單寧可以中和臘味嘅油膩。如果你怕紅酒澀味,可以揀黑皮諾 (Pinot Noir),單寧適中,帶有果香,大部分人都唔會抗拒。

 

汽泡酒配香口小食

 

汽泡酒甜甜哋又清新,基本上係百搭酒款,喺派對或聚會飲用,氣氛十足,與香脆小食口感十分匹配,汽泡亦可以為食物增添唔同口感。

🍷建議配酒:汽泡酒 X 賀年小食

賀年小食如油角、煎堆、瓜子等食得多會覺得油膩甚至熱氣,配搭汽泡酒唔單止能中和油膩感,仲會令你飲到停唔到口!汽泡酒口味大眾化,最啱過年開返支與親朋戚友一邊傾偈一邊品嘗。

只要掌握幾個基本配酒法則,就可以將配酒融入日常便飯當中😉
適逢新年,就等合興隆教大家 3 招簡易配酒法,增加食賀年菜嘅滋味啦!! 


推廣優惠:

超簡易! 新年配酒大法!

 

【新年輕鬆配酒 3 大簡易配酒法】

紅肉一定要配紅酒?海鮮一定要配白酒?呢種千篇一律嘅配酒原則只會限制你對 food pairing 嘅想象,令飲酒變得毫無樂趣!配酒絕對唔係 fine dining 嘅專利,只要掌握幾個基本配酒法則,就可以將配酒融入日常便飯當中。適逢新年,就等合興隆教大家 3 招簡易配酒法,增加食賀年菜嘅滋味啦!

 

甜配甜 酸配酸

 

最簡單嘅配酒方法係以味道為主,配以相同味道嘅酒可以帶來味覺平衡,食物同酒嘅味道唔會被對方掩蓋或發生衝突,甚至做到相輔提昇嘅效果。例如甜度高嘅甜品配搭乾澀嘅紅酒,紅酒苦味會更加突出,甜點嘅香甜亦無法被帶出。

🍷建議配酒:年糕 X 甜白酒

甜中帶酸嘅白酒配年糕最適合!酒嘅香甜與年糕嘅甜味最夾,微酸亦可中和年糕嘅黏膩感,帶出庶糖的香味。

 

 

重對重 輕對輕

 

另一個竅門係「重油重味」食物配酒體「厚實」嘅酒;「輕油輕味」則配酒體「輕盈」嘅酒。簡單而言,油膩嘅肉類、濃味醬汁適宜配濃郁嘅酒,亦即係單寧高嘅紅酒。相反,海鮮、甜酸菜式適宜配輕身嘅酒,亦即係清新嘅甜白酒。

🍷建議配酒:臘味蘿蔔糕 X 紅酒

 焦香嘅臘味同紅酒係最佳拍檔!紅酒中嘅單寧可以中和臘味嘅油膩。如果你怕紅酒澀味,可以揀黑皮諾 (Pinot Noir),單寧適中,帶有果香,大部分人都唔會抗拒。

 

汽泡酒配香口小食

 

汽泡酒甜甜哋又清新,基本上係百搭酒款,喺派對或聚會飲用,氣氛十足,與香脆小食口感十分匹配,汽泡亦可以為食物增添唔同口感。

🍷建議配酒:汽泡酒 X 賀年小食

賀年小食如油角、煎堆、瓜子等食得多會覺得油膩甚至熱氣,配搭汽泡酒唔單止能中和油膩感,仲會令你飲到停唔到口!汽泡酒口味大眾化,最啱過年開返支與親朋戚友一邊傾偈一邊品嘗。

只要掌握幾個基本配酒法則,就可以將配酒融入日常便飯當中😉
適逢新年,就等合興隆教大家 3 招簡易配酒法,增加食賀年菜嘅滋味啦!! 


推廣優惠:

2021 打邊爐配酒攻略!!

打邊爐最緊要係咩?係酒啊!除咗飲啤酒gur一gur之外,你又有冇花心思諗吓打邊爐配酒呢?你可能會問,火鍋食材同湯底千變萬化,到底點配酒啊?今次合興隆為大家精選出幾種最啱打邊爐飲嘅美酒,今個秋冬係時候享受「星級」打邊爐體驗!

 

香檳

一家人圍爐開大餐聚首一堂,最啱開一支慶祝專用嘅香檳!冰鎮嘅香檳配上熱辣辣嘅火鍋,兩者相互中和,清洗味蕾;二次發酵帶嚟嘅綿密幼滑氣泡亦可平衡肉類的油脂感覺,再加上清新嘅酸度,襯托出海鮮的獨有鮮甜味。

還未試過香檳X邊爐的你,推薦你迪迪埃肖邦一級田陳年香檳,豐富的花香味,及清爽的柑桔香氣,陳年後獨有的礦物香,加上綿綿不絕嘅氣泡,搭配邊爐幾乎無懈可擊! 

適合食材及湯底:海鮮、各種肉類及湯底

清酒

 

鮮味(旨味)係清酒味道中最重要的一環,而鮮味主要來源自胺基酸,清酒嘅胺基酸含有量係啤酒或葡萄酒嘅好幾倍。打邊爐時從來不缺好嘅海鮮食材,豐富嘅胺基酸能昇華海鮮類嘅鮮味同時去除海鮮嘅腥味,兩者產生嘅火花絕對會令你驚喜。

玉乃光擁有三百多年釀酒歷史,堅持只做高品質的純米酒。玉乃光純米大吟釀備前雄町熟成三年,使用幻之古米「備前雄町」再經過三年低溫熟成的純米大吟釀作配搭,香氣濃郁有層次,尾韻綿長,些些的酸度,加上扎實的酒體就算配搭濃味的湯底也十分和諧,推薦冷凍後享用。

適合食材及湯底:海鮮、清湯

紅酒

 

如果當晚揀選的湯底係比較濃味,不妨配搭上厚身一點的紅酒,例如來自意大利知名產區Valpolicella的頂級酒莊Valleselle,出產的Aureum Acinum Amarone Della Valpolicella Classico DOC,這支酒是酒莊的頂級之作,亦是著名的風乾葡萄酒。用風乾法晾乾葡萄,令葡萄內水份減少,濃縮風味及糖份。入口厚身又柔順,味道成熟醇厚,帶有誘人的紅色果實及獨特的辛香料香味,配上沙嗲鍋或豬骨湯底,濃味配濃味,滾一滾肥牛,簡直一絕!

相反,如果食海鮮火鍋,就要避免搭配紅酒,因為紅酒會加重海鮮嘅腥味,產生一種類似鐵銹嘅味道。

適合食材及湯底:沙嗲湯底、豬骨湯底、肥牛

甜酒

 

差不多進入冬季,嚴寒之下,整一個麻辣火鍋,不但可以刺激味蕾,更有助驅寒袪濕,但食辣野又應該如何配酒呢?

麻辣火鍋口味重又比較油膩,配合輕身一點,而且帶有甜度的氣泡酒就最適合不過。來自意大利的Cugnexio Moscato D’ASTI是一款微甜氣泡酒,酒精濃度低,帶有豐富的荔枝及蜂蜜香味,淡淡甜味可以緩和辣感,冰震過後的D’Asti加上綿密汽泡,又可以平衡油脂感,讓你一口接一口!

適合食材及湯底:麻辣湯底、羊肉湯底、肥牛、羊肉

帶你認識五種葡萄酒

一講到紅酒,大家想起的一定是葡萄產地或年份,但你又知不知道每種葡萄會表現出什麼味道呢? 

全世界釀造葡萄酒的品種很多,去到現在已經多達1300種。現在就讓我們先來介紹五種紅酒界最常用的葡萄吧!

赤霞珠 (Cabernet Sauvignon)

🍇 赤霞珠 (Cabernet Sauvignon)

赤霞珠應該是紅酒中最受歡迎的葡萄,亦是全世界產量最多的葡萄,除了較廣泛培植之外,也是歷史最悠久的品種之一。赤霞珠的紅酒可以收藏很久的,酒體飽滿,就好像一位富有人生經驗的智者!

赤霞珠蘊含的單寧較濃厚,而且因為收藏期都有一定的時間,酒體亦較為飽滿。味道方面,釀出的酒較晚熟,成熟初期是果味為重,完全成熟之後就會混入煙薰香,層次相當豐富。赤霞珠最顯著的味道是黑加侖子,無論是來自不同地方或者使用不同的釀制方式都好,紅酒中入面的黑加侖子都只有濃淡之分,這種味道你是絕對不想錯過的!

梅鹿 (Merlot)

🍇 梅鹿 (Merlot)

相比起赤霞珠,梅鹿釀制的酒都會比較容易入口,口感柔順,比起酸澀味更多的是果肉的甜味。但它同赤霞珠同樣廣受歡迎,就是在全世界的種植產量都多,亦容易種植。

作為紅酒新手的你不妨選擇果味鮮明的梅鹿紅酒,可以品嚐其他酒精濃度較高、酸澀味較種的紅酒,由淺入深這樣慢慢接受更澀的紅酒!`

黑比諾 (Pinot Noir)

🍇 黑比諾 (Pinot Noir)

就好像Noir的中文意思 – 黑色,這款紅酒給人的感覺較為優雅。由於這種葡萄不容易種植,所以產地都較以上為少。而且它難以同其他品種的葡萄釀造,味道就只有靠不同年份去區分。黑比諾較多的是紅莓的味道,例如草莓、野莓、櫻桃等, 有時因為他的種植以及儲存環境更有可能混入一的菌類、松露或者是草本香料的味道。好多人都覺得黑比諾釀制的紅酒口感十分順滑、喜歡層次豐富的水果香味朋友就記住要試喇!

總括來說,黑比諾就的紅酒就好像是一個著住黑色長裙的高冷女士😎

切粒子 (Shiraz)

🍇 切粒子 (Shiraz)

與以上三種紅酒相比,切粒子葡萄為人熟悉的除了水果香氣之外,還有的就是它擁有多種不同的味道。切粒子的紅酒有藍莓味、黑莓味、巧克力味、濃烈的辛香料味好像黑胡椒和煙燻味、皮革味等,甚至有紫羅蘭味道,喝起來真是別有一番風味!

究竟紅酒專家是如何辨認得到這樣多種不同的味道?小編覺得真的要試過才知道!將他比喻為人見人愛的陽光男孩,你們又覺得像不像呢?

馬爾貝克 (Malbec)

🍇 馬爾貝克 (Malbec)

最後一種葡萄就是馬爾貝克喇!馬爾貝克葡萄原產於法國 Bordeaux 波爾多,卻因為對生長環境的嚴格要求,在法國國內生長不易,反而在大洋彼岸的阿根廷可以釋放出無限的光彩。在陽光充足,高海拔氣候,好水源的支持下,讓這裏種出的馬爾貝克葡萄能保留足夠酸度的特性,門多薩注定就是他的最佳樂園。

馬爾貝克釀制的紅酒同樣地有豐富的果香和花香,有產地釀制的馬爾貝克紅酒亦有些少的草本植物香氣,甚至有煙草香味!不過對學喝酒的人來説就可能會因為他的高酒精含量或較為酸澀而覺得比較難入口~

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Be a HOMEtender

Staycation means...

Summer… is all about sunshine, seeing new things and vacation! But, when the pandemic is here, vacation became Staycation. While on Staycation, let’s get chill and learn to be a HOMEtender with these amazing and straightforward cocktail recipes!

Make yourself a cocktail, Netflix on, Enjoy!

Bartending at home is not as difficult as you think. As long as you prepare the base and some simple ingredients, an excellent cocktail can be easily made. We have prepared a few good sets for you, so you can make your own cocktail with the least effort.

Here are FIVE cocktail recipes, from the simplest one to recipes created by professional bartenders. Serve yourself a cocktail, relax, and enjoy!

1. Heart of Asia

“Heart of Asia”, as the name said, has a plateful of Asian ingredients.

Backed up with Umenoyado Yuzu Shu

an excellent yuzu-infused sake – Yuzu and sake are both traditional

and remarkable ingredients f rom Japan.

Red dragon f ruit is f reshly pressed

and mix with the delicate and citrus Old Tom gin,

sweetened with homemade lemongrass honey,

touch up with a few sprays of Pandan leaf infused gin.

A rich and layered cocktail is created.

INGREDIENTS

Haymay’s Old Tom Gin

Umenoyado Yuzu Shu

Homemade Lemon Grass Honey

Fresh Lemon Juice

Fresh Red Dragon Fruit

Old Tom Gin based Pandan

45ML
30ML
30ML
10ML
1/4 PC
FEW SPRAY

2. Roasty Plum Fashioned

Umeshu is a homemade drink, which every family has there own recipe

and pass it from generation to generation

From grandmother to mother, 

From mother to the kids, 

and to the kids kids.

Just like Umeshu, 

Old fashioned is a popular and classic cocktail and 

also continue passing on to the next generation, 

adding on the Japanese image mixture in this cocktail.

INGREDIENTS

Evan williams 1783 small batch kentucky straight bourbon whiskey
The Choya Single Year
Houji Chai Tea Liqueur
Cranberry juice
Honey syrup
Garnich With Mint, Orange peel cherry

30ML
20ML
10ML
10ML
5ML
Slightly

3. Green Hornet

 

 

Name: Green Hornets
Bartender: Jason Lui 
(Assistant Head Mixologist from SKYE, the Park Lane Hotel)

 

INGREDIENTS

Higa Zanpa White Awamori 

Hayman london dry gin

Suze liqueur

Vanilla Syrup

Matcha

30ML
20ML
10ML
10ML
30ML

4. Martini

1. Add all ingredients to a mixing glass, and stir well.

2. Strain into a chilled Martini glass.

3. Snap over the oils from lemon zest and garnish with a green olive for the best of both.

“Shaken, not stirred” is a catchphrase of Ian Fleming’s fictional British Secret Service agent James Bond and describes his preference for the preparation of his martini cocktail. The classic dry gin martini is iconic and the world’s most famous cocktail, made of gin, vermouth, and an olive or lemon garnish is a truly classic cocktail. However, for those who prefer a hint more sweetness, a perfect martini uses equal amounts of sweet and dry vermouth. Finally, a dirty martini includes a splash of olive brine for a saltier, more savoury taste.

INGREDIENTS

Hayman’s London Dry Gin

Guerin French Vermouth Dry White

Orange Bitters

50ML
10ML
1 DASH

5. Catmurai Premixed-Cocktail

Premixed by a famous bartender. The spirit of the bartender is passed by adding an ice to the drink.

  • Catmurai Cocktail Black Old Fashioned

With the aged Bourbon whiskey as base spirit, adding herbal liqueur, vermouth and orange bitters. Full of fruitiness and refreshing.

  • Catmurai Cocktail Shiso Old Fashioned

With the aged Bourbon whiskey as base spirit, adding Shiso plum liqueur, orange bitters and present a summer sensation.

  • Catmurai Cocktail Chestnut Old Fashioned

With the aged Bourbon whiskey as base spirit, adding chestnut liqueur, ginger liqueur and various bitters. Resulting a sweet and complex palate.

 Simply Fill a glass with ice cube and pour in Catmurai, then serve a twist of orange peel. its the simplest way to enjoy the master piece.

INGREDIENTS

Catmurai Cocktail

Icu Cube

Orange Peel

 

50ML
4-5 CUBES
FEW

Mix Your Match!

GIN’s Fever

3D render of a wooden table looking out to a defocussed room interior

Gin 's Fever

Gin has always been a popular drink since the 17th century, but in the past few years, we have seen a gin renaissance. As stated in The Telegraph in June 2017, the Wine and Spirit Trade Association reported that in the past year over 43 million bottles of gin have been sold across UK. With this increase, we have seen more than double the number of gin brands being sold between 2010 and 2016.

Innovative Approach of Craft Gin

Traditionally, gin is created by pot-distilling fermented grain mash from barley and/or other grains, then redistilling that solution with flavouring botanicals. The aromatic compounds are extracted from the botanicals to flavour the gin — giving it a rich, diverse and colourful flavour. The primary botanical that is used to flavour gin is juniper berries (Juniperus communis).


Craft gin distillers have been experimenting with a wide range of botanicals including lemon and bitter orange peel, spices, anise, angelica root and seed, liquorice root, orris root cinnamon, lime peel, almond, grapefruit peel, saffron, and coriander. The beverages that craft gin distilleries are creating have helped to renew interest in gin amongst consumers.

Taste Gin with 3 ways

Gin & Tonic

 

The legendary combination of gin and tonic water has been delighting drinkers since the 1700s, when it was invented by British colonialists in India. Malaria posed a major health threat in this region, so doctors often prescribed quinine – a liquid that acts as an antimalarial. But quinine had a bitter, unpleasant taste, so people took to mixing it with gin, sugar, lime, and water to improve its flavour. And thus tonic water (made of water, quinine, and sugar) was born, paired with delicious gin.

 

 

Gin Martini
 

“Shaken, not stirred” is a catchphrase of Ian Fleming’s fictional British Secret Service agent James Bond and describes his preference for the preparation of his martini cocktail. The classic dry gin martini is iconic and the world’s most famous cocktail, made of gin, vermouth, and an olive or lemon garnish is a truly classic cocktail. However, for those who prefer a hint more sweetness, a perfect martini uses equal amounts of sweet and dry vermouth. Finally, a dirty martini includes a splash of olive brine for a saltier, more savoury taste.

Neat, On Rock?
 

You can drink your gin straight or with ice cube and that might be the best way to enjoy gin. Naturally, to enjoy a spirit Straight it must be of good quality – there’s nothing worse than nasty, bitter. 


A good quality gin like Perfume Tree Gin have the sumptuous and refreshing aromas, achieving the ultimate harmony and balance of complex flavour. Inspired botanicals from the heritage of Hong Kong are harmoniously coupled with classically recognised gin tones to create the sumptuous and refreshing aromas of Perfume Trees Gin.


Or there’s Two moons Signature Dry Gin, which is  a light, delicate balance of crisp citruses with floral berries, sweet nuts and mellow roots in this gin, perfectly fused to create a mesmerizing adventure on your palate.

Hong Kong Craft Gin Set with special price is launched. It is the best way to understand the terroir and aromas that truly represent Hong Kong, Try the Hong Kong Craft Gin for a sensory journey down the memory lane of our beloved city.

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What is Chateau?

Discovery Chateau

What is Chateau?

Chateau is a French word means “castle” or “country house”, but it has a much more complex meaning in wine.
It is a common word seen on the label of many Bordeaux wines and French wines. Especially in Bordeaux, it refers to a wine-producing estate, which is normally a combination of vineyards, cellars and any buildings on the property, some occasions, include a real castle.

Now, winery will name Chateau as a prefix on the label for their best wine, include Chateau Margaux, Chateau Lafite Rothschild, Chateau Mouton Rothschild, Chateau Lotour and Chateau Haut-Brion. 
In addition to the five top wineries, there are other Chateau wine with high quality and high CP value that you dont want to miss.

Find Your Favorite Chateau Wine

Medoc.

The essence of Bordeaux, which can be subdivided into Haut-Medoc and Medoc. The wines they make are strong and layered. For example, Chateau Loirac Cru Bourgeois 2015 Medoc It has a well-defined, fresh bouquet with ample blackberry, raspberry coulis and cranberry scents neatly integrated with the oak. The palate is medium-bodied with fine delineation, quite structured but fresh with a gentle but insistent grip toward the saline, truffle-tinged finish. This is a thoroughly enjoyable Médoc.

RP 89

Haut-Medoc.

Located in the southern part of the Medoc, there are five classified wineries here. We recommend Chateau Le Borderon 2013 Haut Medoc for you. It is medium tannins, a deep ruby color. Rich black currant, spices, and a touch of earthy aroma.

 

Margaux.

Contains 21 Cru classe, more than any other commune in Bordeaux. The wine tend to be deep ruby in color, perfumed and floral. Tannis are soft and silky. Chateau Marquis d’Alesme Becker 2014 Margaux It has a touch of melted tar and violets, but it needs several years. The palate is medium-bodied with slightly tough tannin on the entry.

RP 92

JS 92

Saint- Estephe.

There are five classified wineries here. Saint Estèphe’s wines have strong tannins and are very suitable for aging. After aging, the aroma and taste will become more delicate, mellow, and richer. We recommend Chateau Laffitte Carcasset 2014 Saint Estephe, which has a soft entrance, dominated by fruity aromas.

Pauillac.

Pauillac is the most quintessential region. Three of the five major wineries are here, and there are a total of 18 Grand Cru Classé. We recommend Chateau Lynch Moussas 2014 Pauillac ( RP 91) for you. It is a high potential wine with soft tannin.

RP 91

Saint-Julien.

There are eleven classified wineries here, and the quality of the wines in this area is excellent and consistent, comparable to Pauillac. We recommend Sarget De Gruaud Larose 2016 for you. It has a soft body and smells of dried herbs and rosehip tea.

RP 89

Saint-Emilion.

The oldest region in Bordeaux. There are two wineries of Premier grand cru classes A. Both the quality and price are better than those of the five major wineries. We recommend Chateau Grand Corbin Despagne 2011 Saint Emilion Grand Cru for you. This wine typically reveals a masculine, dense, rich, concentrated style.

RP 89

RP 89

Pomerol.

Pomerol is the smallest region. Although it does not have a classified winery, it can produce the most expensive and charming wines. We recommend Chateau Vieux Potana 2014 Lalande de Pomerol. It has the flavor of fresh red berries and the aroma of oak.

RP 92

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Beaujolais Nouveau

Beaujolais Nouveau

Beaujolais nouveau is a red wine made from Gamay grapes produced in the Beaujolais region of France. It is the most popular vin de primeur, fermented for just a few weeks before being released for sale on the third Thursday of November. It is famous for races by distributors to get the first bottles to different markets around the globe.

Celebration

As far back as the 1800s, Beaujolais growers and winemakers would gather to celebrate the end of the harvest by toasting the vintage with some of the young wine produced that year.

Tradition and custom have made the annual release of this much-loved wine a fun-filled event. This “Beaujolais Day” is accompanied by publicity events and heavy advertising.
In the United States, it is promoted as a drink for Thanksgiving, which always falls exactly one week after the wine is released (on the fourth Thursday of November). Part of the fun of enjoying Nouveau on the third Thursday of November is knowing that on the same night, in homes, cafes, restaurants, pubs, bars and bistros around the world, the same celebration is taking place.

Style

Beaujolais nouveau is a purple-pink wine reflecting its youth, bottled only 6–8 weeks after harvest. The method of production means that there is a higher acidity and very little tannin. Beaujolais nouveau is intended for immediate drinking. It will have very bright, fresh, red fruit flavors, such as cherry, strawberry, and raspberry, along with fruity ester flavours of banana, grape, fig and pear drop. The wine is recommended to be slightly chilled to 13 °C (55 °F). 

 

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