字體：小 中 大 |
|
|
|
| 2006/12/01 19:56:48瀏覽1254｜回應4｜推薦16 | |
| My reply to several people commenting "萊與稻的丹佛對話錄(1): 高地的丹佛與法國地中海普拉旺斯食物的交會 之一: 餐前酒"
nothing special: 這篇文 比柏拉圖對話錄 好看多了 (easier). ( 味道偏甘的紅酒 的甘是 dry 嗎? ) My reply: 嚐起來較乾的紅酒. Dry... 秋日小語: 沒想到 光是對話也這麼精彩… 看你們的對話，我們好像也是座上客， 差點忘了自己在電腦前， 還幾乎脫口問…什麼是較乾的紅酒呀？？ 呼…真是，寫這麼好幹嘛呀？？ 讓人身歷其境實在是…><" 哈哈哈… 較乾的紅酒~~是否喝起來較澀口呢？？ My reply: dry = ”不甜” 英文是"dry" 我本來寫的是 "甘" 因為"甘醇" 似乎有點那個感覺 但是甘又是甜 dry 就是喝了以後 嘴巴沒有濕潤的感覺 最直接的說法應該是”不甜”吧！ 可惜我在台灣時完全不懂酒 學的字彙不夠多 秤子: 我的感覺 dry是口感偏酸澀 溼潤指的是果香較多的圓潤 My reply: dry is probably a combination of sense. 口感偏澀, but not 酸. 酸 means sour. It is part of the four senses from tongue, so as sweet, bitter, and salty. My understanding about 果香 is that it is from the nose. Our brain is trained to understand the combination of particular senses lead us to particular fruit. Sweet is making our mouth watering. Hence, dry can probably relate to non-sweet. It is my exlpanation. Yet, another reason I do not write too much about food. It is hard to be accurate... Someone really special to me left me another message: 其實真正有計畫想品飲紅酒，始於年初。紅酒來源由死黨好友挑選提供，條件是勤作記筆記，但或許已習慣冰酒的花果甜味，截至目前，從法國三大產區的酒喝到新世界的Wine,都還沒喝到順口的，對紅酒的單寧苦澀味不習慣，第一口就皺眉頭，通常耐著性子慢飲３、４口，酒杯剩下的就一飲而盡，然後臉就揪在一起，猛喊好難喝。看到你寫的這段 「等了幾分鐘, 我輕輕搖了我的酒杯, 用力吸了一口氣,酒精味與很重的丹寧酸衝勁我鼻子裡,, 很嗆鼻,休息了一會後再慢慢聞了第二口,這次酒中的甘果香味慢慢透露出成分, 紅醋栗與黑莓的味道很順暢. 我大大喝了一口 讓酒停留在我的口中,舌尖沒有感覺到什麼甜味,又透露出酒的年輕,但是酒的酸味,甘味與鹹味, 讓我的味蕾慢慢甦醒了」, 我從來沒有感受到紅醋栗與黑莓的味道只有酸味和苦味，舉例下列２瓶（１９９８Chateau Troussas Medoc CRU BOURGEOIS、2004 Baron d ‘Embleme AOC Minervois）你有喝過？可以分析讓我對照我的紅酒筆記？又或許我該去買你寫的2003 Costières de Nimes (Chateau de Valombré ) Rhone 看看是否有同樣口感^ ^ My reply: To me, I like to taste wine, and much more with smell than actually drink it. I am not a big fan of pure wine tasting. It is not nature (to me, wine should not be drink along, at least with a good slice of cheese). I always think about what wine should go with food, or vice versa. You tongue can only taste sweet, sour, salty and bitterness. Our brains are trained to tell what kind of food we are eating. You can not taste 紅醋栗與黑莓 with your tongue. In other words, it is your nose or your brain that is telling you what you are getting. Stay tune, hope I can find time to talk more about that dinner. By the way, general speaking, women prefer white wine over red wine. Red wine, especially the French red wine fermented in oak barrels, which makes bitter the nature taste for it. There is one very popular red wine among women, the Cote Rotie. They use single grape and age in the standard way to make smoother wine, which make their wine more acceptable to women. However, I won't buy those wines because they are about US$100 per bottle, while I got four bottles for less than $100 from the winery. It(That expensive wine) is just overly priced. Also, keep in mind, wines from Bordeaux, Burgundy used big mixture of grapes. As my French friends told me: You either like it or hate it. Plus, the aging process is important. I prefer the red wine aging partly in the oak barrel (1-2 years), then aging another 5-8 years in the bottle. So, I usually drink the 8-10 year old wine. I went to a great wine tasting lunch event in Oct. They prepare 7 bottles of wine, and special dishes to go with each bottle. The wine really bring up the taste of the food. That was what I like in turn of wine tasting, since I am not a big drinker, no drinking just for fun. To me, food is far more important than wine. One more thing, wine from Napa valley is smoother than the French wine. However, some of them taste like juiced to me. Yet, it could be the right kind of wine for you. My another reply: Forgot to tell you: I never drink about the wine you mentioned. I guess the first one is Bordeaux wine, which range pretty big. I had experience with the exact same wine but totally different feelings about them. The second wine is totally new to me. Same special friend: 謝謝你的說明，那指引了一個選購的方向，我得把這些資料放到我的筆記本內。 另外有一個疑問，依我往常喝日本梅酒經驗，同一廠商，同一款酒,直接從日本帶進來和在台灣購買,喝起來的口感有很大的不同(前者喝起來較細緻,後者口感明顯濁一些)。紅酒在產地和外銷品質會做區分?或紅酒適合的溫度是１６－１８,台灣氣候濕熱,在運送或儲藏上讓它起變化? 還有朋友買的紅酒酒標有中文標示(貼在瓶後),我曾問酒商是否在台裝瓶,酒商表示不會如此費事,都直接進口再貼中文酒標,是如此? 看來我還在門外打轉,不過這些都需要時間累積味覺經驗,我得先打開對澀味的排斥心結。 這真是一門學問,(從認識產地、氣候、年份、儲藏到深刻感受味蕾變化到醒酒的不同口感.......)不過自認依現在對人生的體驗和累積的味覺經驗,是開始的恰當時機,太年輕喝不出真正酸甜苦辣,太老凡事都好,沒有很大欲望,包括食物。 ps,我不是酒鬼,只是喜歡聽音樂時品點酒,微醺時聽爵士是很棒的氣氛。 And that dialog led to this article. I am so grateful that that article lead to some good discussion. I went to another great party today. Time for me to work on my 萊與稻的丹佛對話錄 三十多歲開始喝酒, 的確可以有較好的體認. 釀酒的技術不斷的改進, 我接觸法國酒時, 他們其實還在"求生存"的"掙扎"階段, 因此 酒莊的主人都對我們很熱心,十幾年前, 一群法國年輕人開始"復興"法國酒的"地位". 有一些人還到NAPA VALLEY 學製酒, 因此, 酒的"特性"一直在改變, "儲藏的需求也在改. 文章中說的白酒也能配起士, 就是一個很好的例子, 因為美國對法國的酒需求過大 好的十年酒所剩無幾 因此 法國人開始賣新酒因此近年來新的紅酒也開始"堪"喝了(2004的紅酒已經缺貨了 價錢就被哄抬了). 我與我的DIRECTOR 喝酒的感受一樣, 這次我們嘗了七樣酒, 對酒的喜好很接近(另一個小女生卻與我們完全不同), 但是買的酒都不同. 其原因在於我們家中的酒還剩下多少, 他若買今年要喝的, 我今年偏偏不愁沒酒喝, 我就會買幾年後想喝的. 之後的辯論就在於"儲藏酒", 十年所必須花的"電費"是否比酒的"增值"還多? 儲藏酒真的很花費的, 加州得天獨厚, 酒放在家中,室溫就足以讓酒"AGING", 我才敢常買新酒, 也因此, 我慢慢開始學習如何判斷酒的品質. 有人告訴我: 人的嗅覺可以辨別兩百多味道, 舌頭的味覺卻只能辨別"酸甜苦鹹". 因此, 訓練自己的品味成為一個課題. 學酒, 永遠學不完的, 對我而言, 喝酒就像尋寶, 看運氣的. 有足夠的知識, 尋到寶的機率就高一些了, 但是, 我絕對不會再去買"過貴"的酒. 我不相信一瓶酒能賣到太貴(US$50以上), 可惜, 台灣便宜的法國紅酒也"過貴"(約是法國本地的五倍). 因此我認為品質不夠高, 希望台灣能有像Le Central這種餐廳, 願意幫客人找出最適合的酒, 與適當的價位.(我在法國喝的酒平均約15毆元) 但是, 開瓶時還是膽暫心驚的. 有時驚喜, 有時失望. 畢竟, 我的判斷還是有可能錯的. |
|
| ( 心情隨筆｜男女話題 ) |
