鑽石級香檳平民版 好啱配泰菜

[yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>香港人好鍾意食泰國菜,如果想街坊啲可以去九龍城,<span style="color:#FF8C00"><span style="font-size:14px"><strong>想坐得舒適啲又有Mango Tree,或者Issaya Siamese Club等。近日連</strong></span></span><span style="line-height:1.6em"><span style="color:#FF8C00"><span style="font-size:14px"><strong>Landmark都開咗間泰國菜叫Mak Mak</strong></span></span>,光看外面會以為它只是外賣店,原來餐廳部分要像芝麻開門般,在隱閉側門進入,確實很有</span><span style="line-height:1.6em">趣,亦有尋幽探秘既感覺。</span></p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>我在Mak Mak試了招牌蝦+蟹餅及柚子沙律作頭盤,有炸海鮮,又有帶少許辣的柚子沙律。我會提議用香檳去襯頭盤,一來香檳酸度高可減去炸物的油膩,二來香檳的果香,與海鮮及沙律很夾,而果味多的香檳亦能中和辣味。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_8.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>為你介紹<span style="color:#FF8C00"><span style="font-size:14px"><strong>Delamotte Blanc de Blancs NV Champagne,以100% Chardonnay葡萄釀造</strong></span></span>,帶白花、白桃的清新怡人香氣,泡沫幼細,同時帶青蘋果、烤烘、牛油麵包、礦物等味道,層次複習而餘韻悠長。</p>

<p><span style="color:#FF8C00"><span style="font-size:14px"><strong>此香檳乃鑽石級香檳Salon的副牌</strong></span></span>,當那些一級田(Grand Cru)的葡萄並沒有選上用作陳年Salon香檳時,它們便用作釀造成Delamotte香檳。而Delamotte亦不會是隨便推出市場,當普通香檳需陳年18個月以上先可面世,<span style="color:#FF8C00"><span style="font-size:14px"><strong>Delamotte最少陳5年以上,而價格相對其大哥Salon差別4-5倍</strong></span></span>,識飲的當然揀這鑽石級的平民牌啦(Wine Spectator 91分)!</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_4.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_6.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_5.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p>主食分別叫了黄咖喱炸軟殼蟹及泰式炒河粉,這餐廳的黄咖喱炸軟殼蟹值得比Like,軟殼蟹不太乾身還吃到鮮嫩的蟹肉,而黃咖喱<span style="line-height:1.6em">汁比例剛好,微辣夠濃,不會搶去蟹肉的味道。</span></p>

<p>至於泰式炒河粉帶酸甜味,我會介紹以果香更突出的白酒來配襯。像<span style="color:#FF8C00"><span style="font-size:14px"><strong>紐西蘭的Pegasus Bay Riesling 2013,此酒獲得紐西蘭知名酒書Michael Cooper's Buyers Guide的5星(最高為5星)</strong></span></span>,香氣濃郁,充滿橙花、水蜜桃、礦物、荔枝、蜜糖等味道,屬於少甜(Off Dry)類別,澎湃的果香絕對不會被咖喱的濃味蓋過,反而提升了咖喱蟹的甜美,亦和酸酸甜甜的泰式炒河粉很夾。下次吃泰菜時不妨買支酒來襯一襯。</p>
{/textblock_content}[/yee_text_block][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_flexslider animation="slide" size="" interval="5000" autoplay="yes" controlNav="yes" minItems="2" maxItems="4" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_1.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][wgt_flexslider_item item_type="image" video="" image="images/carmen/ccwine/5_7.jpg" item_link="" item_target="_blank" item_title=""]{item_description}{/item_description}[/wgt_flexslider_item][/wgt_flexslider][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="2/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_text_block css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{textblock_content}<p><span style="font-size:14px"><strong>酒專家<strong>黃詩詩</strong></strong></span></p>

<p>十分愛與朋友一起品酒,亦盡量不會錯過任何試酒的機會,由於愛酒,因而讀酒並獲英國WSET高級品酒師証書(第三級),現正就讀WSET院士課程。她亦是香港葡萄酒評審協會的專業評判及蘇格蘭認可的威士忌大使。由於熱愛品酒,她在Facebook及微博開了「詩詩酒樂園」的平台,亦成了葡萄酒專欄作家、專家及博客。&nbsp;</p>
{/textblock_content}[/yee_text_block][/yee_column][yee_column width="1/3" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_single_image title="" image="images/carmen/ccwine/cwine1.jpg" image_size="" image_type="" image_link="" target="_blank" image_align="yee-align-left" css_animation="no" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_single_image][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][yee_separator title="" assign="left" fontsize="14" ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"][/yee_separator][/yee_column][/yee_row][yee_row column-size="md-column" boxed_layout="yee-container-fluid" padding_layout="" style_detail="" theme_options="flattern" border_color="" border="none" background_image_options="none" background_image="" background_color_options="none" background_color="" responsive_column_reset="no" ex_class="" id="" visiable="1"][yee_column width="1/1" ors="" column-size="md-column" xs-column="0" xs-hidden="" sm-column="0" sm-hidden="" md-column="0" md-hidden="" lg-column="0" lg-hidden="" hidden-print="visiable" background_image="" background_color="" ex_class="" visiable="1"][wgt_tinymce_editor ex_class="" style_detail="" yee-widget-theme="default" border_color="" border="none" visiable="1"]{content}<p>&nbsp;</p>
<p>更多酒專家文章:<span style="text-decoration: underline;"><strong><a href="dine-out/wine">遊酒世界</a></strong></span></p>
<p>你或有興趣的文章:<span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/887-%E7%87%9F%E9%A4%8A%E5%B8%AB%E8%A7%A3%E6%83%91-%E6%B0%B4%E6%9E%9C%E6%9C%80%E4%BD%B3%E9%A3%9F%E6%B3%95.html">營養師解惑 水果最佳食法</a></strong></span></p>
<p>今晚在家煮乜好:<span style="text-decoration: underline;"><strong><a href="home-cooking/health-tips/886-%E9%81%8E%E5%B9%B4%E9%A3%9F%E6%BB%AF-%E8%87%AA%E6%95%91%E6%9C%89%E8%A8%88.html">過年食滯 自救有計</a></strong></span></p>
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