Perfect wine food paring in company dinner 公司晚宴中完美的葡萄酒與美食搭配

Company dinner last evening was kicked off by Laurent Perrier Rose, its strawberries and floral notes go well with fresh oysters. Then we paired Faiveley Morey St. Denis 1972 with sea urchin macaroni. This Faiveley surprised all of us. Though it is old, the raspberry, oaky and cigar box notes are still expressive. Its high acidity and elegant palate balance well the umani of seafood. Then come to Jamet Cote Rotie 2014 and Pierre Gonon Saint Joseph 2016. Red wine with steak is never a wrong pairing; surprisingly it also goes well with scallops cooked with XO sauce. Perfect ending of sweet Prince la cle d’or Aubance 2010 with Tiramisu. Both wines and food are memorable, so do the atmosphere and LOL sound.

昨晚的公司晚宴由Laurent Perrier Rose開始，其草莓和花香味與生蠔搭絕配。然後我們將Faiveley Morey St. Denis 1972配海膽通心粉, 這枝Faiveley讓我們所有人感到驚喜, 雖然它是舊酒，但覆盆子，橡木和雪茄盒的味道仍然相當有力。它的高酸度和優雅的口感與海鮮的鮮味配搭得宜。然後來到Jamet Cote Rotie2014和Pierre Gonon Saint Joseph 2016, 紅酒配牛排從來都是不會錯的配對;令人驚訝的是，用XO醬烹製的帶子與紅酒也很配搭。最後甜酒Prince la cle d’or Aubance 2010與提拉米蘇為晚宴寫上完美句點。葡萄酒和食物都絕佳，但也比不上令人難忘的氣氛和笑聲…

By: DFV Fine Wines & Wine Cellars

https://dfv.com.hk/

Tel : +852 3596 5849

Wechat / Whatsapp: +852 9149 1055

Email: info@dfv.com.hk

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