Maria Wan 我愛葡萄: 10月 2008

2008年10月19日星期日

Happy Birthday 2008

What can I say !!!

多謝 MicMic Club 、

多謝一班老友記、

多謝老細、

多謝芳姨、

多謝兄弟妹妹、

多謝呀爸、

多謝呀媽、

還要多謝經理人！！！

mw 18-10-2008

2008年10月16日星期四

木馬病毒襲 Facebook

(明報)10月14日星期二 05:05

【明報專訊】Facebook 的用戶請小心！

防病毒軟件公司 F-secure 表示，一種針對 Facebook 的新型木馬病毒昨於本港突然活躍，它除會感染受害人的電腦，可能盜走其用戶密碼外，更會冒認受害人發出含病毒超連結的信息給 Facebook 上的朋友，以感染他人電腦，F-secure 單是昨日已在本港收到 20 至 30 宗中毒報告。

F-secure 區域總監李力恒稱，病毒會偽裝成 Facebook 用戶的朋友，發出含超連結的信息，邀請收件人看一齣 YouTube 影片。但用戶按下超連結，實際上會去了一個假 YouTube 網站，用戶再按更新軟件確認鍵後，木馬病毒程式便會侵入。

2008年10月14日星期二

迎送生涯與三陪小姐

忙、忙、忙！

每日都覺天昏地暗，總嫌時間跑得太快。

要與它勁賽，又覺得身子疲倦，跑不贏它！

十月真是一個忙到人都癲的月份，有多組重要客人到港。

又要開始迎送生涯 (接機、送機)，還要做三陪小姐：

陪行（中港兩地走，多個展覽會）；

陪笑（笑口常開，好彩自然來! ）；

陪吃喝（要安排不同酒宴，還要結帳呢！）。

答應了 post 的幾個聚會，待我坐定定時一定會逐一補上，見諒！！

2008年10月10日星期五

The Incomparable Medoc Wine Fair

葡萄酒節飲到夠（蘋果日報 16/10/2008）

金融海嘯，股市、樓市大跌，人們失去消費信心，所有奢侈品頓時滯銷，唯獨葡萄酒卻逆市反升。早前的葡萄酒拍賣會總成交額達1,250萬！紅酒既有升值能力，亦具品嚐價值，特別是其抗氧化功效是眾食品之冠，備受愛戴自有其因。如果你同樣愛酒，就不要錯過本月28日舉行的「梅鐸葡萄酒嘉年華」，梅鐸位於法國波爾多北面的半島，內有八個產區、約100多款的佳釀，將會在這次嘉年華會中品嚐得到。而梅鐸葡萄酒推廣局代表團，亦會到場介紹該區出品葡萄酒的特性，愛葡萄酒的人不可錯過了。

日期：10月28日（星期二）
時間：5:30pm-8:30pm
地點：旺角朗豪酒店42樓星願亭
入場費：$150（附送$100現金券作即場買酒之用）
查詢：28667163
（法國食品協會）

details:

http://www.sopexa.com.hk/wine/medoc2008/winefair/medoc_eflyer.htm

Louis Latour Wine Tasting

2008年10月7日星期二

Château Roubine Provence Cru Classé Winemaker Dinner

Dear Fellow Wine and Food Lover,

Cottage Vineyards (International) and La Brasserie of the Gateway Hotel would like to invite you to an prestigious evening of romance, colour and spice in our upcoming Château Roubine Provence Cru Classé Winemaker Dinner led by the château’s own Valerie Riboud this coming Monday 27th October, 2008 at La Brasserie.
Priced at $598.00 + 10% per person, the evening will feature the wines of Château Roubine paired to the classic cuisine of Provence including fresh shellfish, fish, pigeon, duck, and foie gras cooked in Provence’s colourful herbs and spices, in a luxurious five-course menu exclusively created for the event by La Brasserie’s very own French Chef, Mr. Didier Rochat.
The evening will begin at 7:00pm with a cocktail reception where participants will be able to sip on the Château Roubine Cru Classé Cuvée Classique Rosé 2007, described as “liquid sunshine”, while partaking the Brasserie’s canapés.
The dinner, to begin at 7:30pm, includes the following highlights:

* Pan Seared Sea Bass Filet with garlic Past on Fennel Saffron, Warm Olive Oil Capers and Sun Dried Tomatoes Dressing paired with the Château Roubine Provence Cru Classé Cuvée Prestige Terre de Croix Rosé 2007
* Pigeon Salmie with Duck Foie Gras in a Whole Wheat Bread, Olive Paste and Thyme sauce paired with the Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rouge 2005
* Lavender Crème Brûlée, pin nuts tart and Honey Ice Cream paired with the Château Roubine Late Harvest Douceur d’Automne

Château Roubine’s charming proprietor, Ms. Valerie Riboud and Ms. Ada Leung, Managing Director of Cottage Vineyards, the wine merchant sponsoring the wines to the event, will be there to entertain dinner guests with presentations on the grapes of Provence, the Saignée method of making Provence’s famous dry rosés, and to lead the wine and menu pairings.

Please take a look at the paired wine and dinner menu below.

If you are interested in joining us that evening, please book your seat at La Brasserie (Tel. 2113 7925). For information on the wines of Château Roubine, please contact Cottage Vineyards (International) at Tel. 2395 1293 or email tastings@cottagevineyards.com.

We look forward to seeing you at our event.

Yours truly

Simon Lee
Food & Beverage Manager
Gateway

CHẬTEAU ROUBINE PROVENCE CRU CLASSÉ WINEMAKER DINNER
By Resident Chef Didier Rochat
Presentations by Ms. Valerie Riboud of Château Roubine and Ms. Ada Leung, Managing Director of Cottage Vineyards (International)

Amuse bouche
Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007

Soupe au Pistou
Vegetables and Basil Soup
…..
Saint Jacques Cru en Coquille Marine à L’huile de Noisette et Pistache
Raw Scallop Marinated in Hazelnut Oil and Pistachio Served in Shell
Château Roubine Provence Cru Classé Cuvée Classique Blanc 2007
…..

Filet de Bar Poêlé Persillade Sur du Fenouil au Safran
Vinaigrette Tiéde à l’huile d’olive, Tomates Séches et Capres
Pan Seared Sea Bass Filet with garlic Past on Fennel Saffron,
Warm Olive Oil Capers and Sun Dried Tomatoes Dressing
Château Roubine Provence Cru Classé Cuvée Prestige Terre de Croix Rosé 2007
…..

Salmie de Pigeon au Foie Gras de Canard dans un Pain Complet,
Purée d’olive et sauce au Thyme

Pigeon Salmie with Duck Foie Gras in a Whole Wheat Bread, Olive Past and Thyme sauce
Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rouge 2005
…..

Crème Brulée à la Lavande, Petite Tarte aux Pignons et Glace au Miel
Lavender Crème Brûlée, pin nuts tart and Honey Ice Cream
Château Roubine Late Harvest Douceur d’Automne
…..

Coffee or tea
and petit four

$598.00 + 10% service charge per person

2008年10月3日星期五

Domaine Josmeyer with the Sexy Spoon

友人 Ada 誠邀到 Spoon 晚膳，順便試試 Domaine Josmeyer 一系列餐酒。

Six Wines Tasted before dinner :

Josmeyer‘Fleur de Lotus’2006

(50% Pinot Blanc, Pinot Auxerrois , Pinot Gris / 40% Gewurz / 5% Muscat / 5% Riesling) Pale, brilliant greenish gold. Fresh, lively. Floral scents, coriander, white pepper. Dry, fruity, floral, crisp, refreshing. Long spicy, floral finish.

Josmeyer Riesling‘Le Kottabe’2006

A fruity nose with piercingly fresh lime peel and a touch of white flowers let space to a dry, bright mouth on an oily slate. Nice fruit acidity with the crispness of a young Riesling.

Josmeyer Riesling ‘Le Dragon’2003

The nose is open and develops lemon and grapefruit notes. The mineral side is present.

Josmeyer Pinot Gris Grand Cru Hengst 2001 ***是夜最愛

Seductive. Nose of sugar cane sweet. Honey, vanilla, peach and mineral flavours wrapped in a swath of silk. Off dry and full-bodied. Long finish with a hint of grapefruit peel.

Josmeyer Pinot Noir Herrenweg 2005

Pleasant nose of light spice and minerals coupled with stylistic Pinot Noir aromas of strawberry and red berries. In the mouth, the tannins are supple ending in a slightly spicy light wood spice finish.