Wines of the Night :
Ø Arneis 2006 - Vacca Natale
Ø Dolcetto 2006 - Vacca Natale
Ø Barbaresco 2004 - Cascina Delle Rose
Ø Barbaresco 2004 - Cascina Bruciata
Ø Barbaresco 2004 - Taliano
Ø Moscato Passito 2006 - Taliano
Ø Moscato 2006 - Taliano
to continue ....
mw 26-11-2007
不久以前，我讀了一本書。書中把人生比作一次旅行。
人生一世，就好比是一次搭車旅行，要經歷無數次上車、下車； 時常有事故發生； 有時是意外驚喜，有時卻是刻骨銘心的悲傷 … …
Thanks Suen.
太愛這張圖及配樂，所以想與大家分享。
但我想：泡杯咖啡，倒不如 泡杯靚茶或手持一杯香醇的紅酒好！
就給自己少許時間靜靜吧！
***** ***** *****
清明上河圖 國畫空前絕後之傑作 與現代科技結合 與您分享
自動放映 請開啟楊揚聲器 全部9分鐘
http://myweb.hinet.net/home7/s661tang/river.htm
謝昌！
很相信緣份，與這意大利拍擋的奇妙相遇，便開啟了我人生的新一頁。
三年前對 Italian wine 是一無所知，什麼 Barolo、Barberesco、Barbera、 Nebbiolo grape？Cortese、Brachetto、Moscato？ What are these？？？ 
多得他啟蒙了我，教導我，還寄來很多不同的意大利酒給我品試，還有參考資料，耐性地有問必答，令我眼界放寬了，選擇多了。確實對我在享受美酒的人生旅途中增值不少。
他家族不是做釀酒生意，但也是飲酒世家，而且自己也擁有一個小小的葡萄園及密室酒窖，釀製及保存一些非賣佳釀，只供自己享用。
很幸運自己認識了他，認識了意大利葡萄酒，認識了這令人心曠神怡及令人迷惑的瓊汁玉露！真幸福！
mw 18-11-2007
Dinner at Le Mieux Bistro 2005 
Business Trip to Shanghai 2006 
Chinese food ~ good, good, good ! 
A good lady friend in Shanghai ~ Consorzio Tutela Vini D'Acqui
The Order of the Knights of the Truffle & the Wines of ALBA
Wine Tasting & Dinner at Crown Wine Cellars Nov 2006
Barolo producer ~ Sergio Barale
Barolo Night at Crown Wine Cellar Jan 2006
Mauro Mascarello (Giuseppe Mascarello Winery)
Ciao guys ~ 
Extracts from "Hong Kong Tatler, September 2007".
Bottling high-end collectable Barolo wine in Crown Wine Cellars
in Hong Kong for the very first time from a barrel in the month of
the 10th anniversary celebrations of Hong Kong's return to China.
The Barolo wine comes from Italian vineyard owner Sergio Barale.
I am a Champagne lover, of course wouldn't miss this great opportunity.
Needless to say about the food, it is the kind that I like.
Many people enjoy old, aged Champagne for its rich, complex, full & mature flavored, bready & mellow aromas with lots of ripen fruits.
However, my personal taste: I prefer young Champagne with brighter fruits & acidity, fresh & lively aromas.
Champagne's freshness devotes great enjoyment & happiness from start till the end finish.
So, sit back and have a “glass of joy”!
KRUG Grand Cuvee
~ Brilliant gold in color with light green reflections
~ Soft citrus fruits, nutty, slightly toasty & mineral notes
~ Richness of fruit (pear, apple), creamy & velvety on palate
~ Lovely fresh with a long acidic finish
KRUG Vintage 1996
I was looking forward to the desire for tasting this Champagne as it is hardly to be found in this marketplace.
~ Gold color, bright, intense bubbles
~ Generous fruit notes & floral on nose, minerals & honey
~ Smooth & creamy texture
~ Delicate, fresh & lively with a fine acidity & long aftertaste
~ A complex & full-bodied Champagne, structured & well balanced
KRUG Rose
~ Beautiful light pink with light orange highlights
~ Lively color, very fine bubbles
~ Complex & well-balanced nose, with small red berry fruit, and hits of yellow stone fruit (peaches & apricots)
~ Velvety & delicates, silky texture & full-bodied
Too good !!!
Delighted to meet good companies, like JMP, Alex, Sunny, Winnie, Grace姐 & 簡Sir, also Delphine ( Brand Manager, Krug).
mw 13-11-2007
A wine classmate enrolled the Wine Appreciation Class (2nd December 2007) and is now unable to attend.
紅、白餐酒深造(品酒)
上課時間：12 月2日星期日下午1:30-5:00
課 程：全課程共3小時30分
費 用：全課程340元(包括材料費)
mw 13-11-07
KRUG DINNER
~ Dynasty Restaurant ~
Tuesday, 13 November 2007 - The Renaissance Harbour View Hotel
~~~ KRUG Grande Cuvee ~~~
金錢雞拼玉簪蝦球
Sautéed Prawns with Vegetable Accompanied with Roasted Chicken Liver with Sliced Pork
蟹肉扒鮮菰豆苗
Braised Crabmeat with Pea Sprout and Straw Mushrooms
高湯燉排翅(每位)
Double-boiled Shark’s Fin in Supreme Soup
~~~ KRUG Vintage 1996 ~~~
翡翠遼參扣原隻鮮鮑
Braised Whole Abalone with Sea Cucumber and Vegetable
~~~ KRUG Rose ~~~
玉樹麒麟東星斑
Steamed Fillet of Spotted Garoupa with Jinhwa Ham and Vegetable
當紅炸燻雞
Deep-fried Crispy Smoked Chicken
香蔥叉燒粒炒飯
Fried Rice with Diced Barbecued Pork and Spring Onion
蝦子鮑汁撈粗麵
Stewed Noodles with Dried Shrimp Roe in Abalone Sauce
炸麻圓
Deep-fried Sesame Dumplings
流沙奶黃包
Steamed Buns filled with Egg Custard Cream
HK$ 1,600. per person
一個真情畢露、叫人驚喜的生日會！
一個畢生難忘，賺我熱淚，花盡心機 的生日會！
一班好、好朋友在我旅遊期間已連開數場高峯會議，商議有關為我開生日會的細節。
當我踏入 MicMic Club 見到那張 Menu 時，真的是感動到閃出淚水！都是我喜歡的菜式！
太窩心啦！ 
還有連一向都十指不沾陽春水的十三少 也在廚房舞弄了大半天。
看看那碟馬蘭頭 的切工及賣相，真不可置信！！ 
辛苦晒大家，我也不知該說什麼，總之無言感激！！
無以為報 ，唯有以美酒相許！！
謝謝 TT 的生日禮物，慶幸合適呢！
mw 20-10-2007
鏞記皮蛋，與別不同 
馬蘭頭 比 天香樓（感覺太鹹）更享受，令人喜出 望外！
這碟全走菜芯是專為我母親大人而設的。
因她老人家不宜吃其他菜式！ ！
火焰醉蝦，比丹桂軒還要精彩！
小朋友千萬不要學做，師傅是經過長期嚴格訓練的！
即叫即做，香味傳遍整間 MicMic Club ！
好好味呀！ 
大閘蟹 ~ 肥美鮮甜 
還有國宴級紹興老酒 
再來一杯香檳, Cheers ! 
再次多謝各位老友記 !!! 
Friendship forever !
Interested to know more about "MicMic Club"? Welcome to visit:
http://hk.myblog.yahoo.com/ollivander_hk/article?mid=167&prev=183&next=161
