Discoveries Winemaker Tour ~ Chateau Roubine Provence Cru Classe in July 2009

Subject Line:  Tour 6 in the Discoveries Winemaker Tour, The Sustainable Romance of Chateau Roubine Provence Cru Classe, 3 events 釀酒師巡禮旅程六 – “普羅旺斯的無盡浪漫”品酒晚宴及品酒會

Dear Wine and Food Lover,

We invite you to join us in the 6^th tour of our new series of ‘Discoveries Winemaker Tour’, a joint programme by m.a.x. concepts, wine merchant Cottage Vineyards (International) and local wine instructor, Damon Yuen, where each month, a visiting winemaker and Damon, will lead you to discover some of the world’s most exciting and unusual wines paired to a range of exquisite cuisine in various m.a.x. concepts outlets.

Our sixth tour, entitled, “The Sustainable Romance of Provence Cru Classé”, spanning 14^th, 15^th, and 19^th July, 2009, will star the sustainable agriculture wines of elite Provence Cru Classé estate, Château Roubine, led by Château Roubine’s winemaker and owner Mrs.  Valérie Riboud.

And thus we enter Provence, one of the most romantic regions in the southeast of France, conjuring up images of lavender, olive trees, sunshine, and of course, its dry, zesty rosé wines, where this style of wine was born.

The breathtaking scenery has inspired artists throughout the centuries, particularly the Impressionist painters Cézanne and Renoir.

The region also possesses the oldest vineyards in France , with the Romans growing vines there not far away from the Marseille port.

The most well made examples of Provençal wine, including the famous rosés have flavours and aromas that conjure up the garrigue landscape of the region which includes wild lavender, rosemary, and thyme. 

Blessed with this miraculous scenery, the winemaking philosophy at Château Roubine Provence Cru Classé, thus, has not only been (1) to capture the beauty of its living landscape,  but (2) to also ensure the sustainability of this landscape.  For this reason, Valérie decided to have the winery certified under the “Agriculture Raisonnée” (“Sustainable Agriculture”) accreditation, receiving this accreditation March 2008.

Sustainable agriculture incorporates respect for nature, from the growing of the grapes to the bottling of the wines.  Main points required to get the certification include:  (1) respecting the environment, (2) controlling sanitary risks, (3) ensuring hygience and safety of workers and animals.

The result are delicate, yet flavourful wines, balanced and elegant, reflective of the Provence landscape and our charming winemaker.

Experience the sustainable romance of Provence by joining our tour in any of the three destination events listed below (Menus below and attached):

1.      Roubine at MEZZ:  ‘Provençal Cuisine, Provençal Wines’ Winemaker Dinner (Tuesday 14^th July, 2009 7:00pm – 10:30pm):  $538.00 NET per person = $458 after 15% off for Cottage Vineyards E-mail list members

2.      Roubine at SIMPLYLIFE (IFC):  ‘Organic Cuisine, Sustainable Wines’ Winemaker Dinner (Wednesday 15^th July, 2009 7:00pm – 10:30pm):  $428.00 NET per person = $363 after 15% off for Cottage Vineyards E-mail list members

3.      Roubine at PEARL ON THE PEAK:  ‘The Sustainable Romance of Provence ’ Afternoon Paired Wine-tasting Seminar (Sunday 19^th July, 2009, 3:30pm – 5:30pm):  $328.00 NET per person = $278.00 after 15% off for Cottage Vineyards E-mail List members

ADVANCED TICKET PURCHASE IS REQUIRED.  Tickets (available for sale) from 22^nd June, 2009 can be purchased from Cottage Vineyards (International).  Call Tel.  2395 1293 or email tastings@cottagevineyards.com.

Visit the following URLs to see the work-in-progress Food and Wine Shots for the Event: 

http://picasaweb.google.com/adangatingleung/ChateauRoubineProvenceCruClasseMezzWinemakerDinnerWorkInProcessFoodPhotos#

http://picasaweb.google.com/adangatingleung/ChateauRoubineProvenceCruClassePearlWinemakerDinnerFoodWIPPhotos#

Hope to see you at our events.

Yours sincerely,

Ada Leung

Managing Director

Cottage Vineyards (International) Limited

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各位朋友：

首先多謝各位的支持，我們在釀酒師巡禮旅程五(Domaine Josmeyer-Alsace France)所舉辦的品酒會及晚宴反映非常熱烈， 入場劵迅速售罄。看到你們的擁躍參予，我們定必把日後的品酒活動舉辦得更吸引更高水準，以答謝各位的支持.

我們誠意邀請閣下參加釀酒師巡禮旅程六 -- 美心集團旗下的m.a.x. concepts， 村鄉葡萄園(國際)有限公司及葡萄酒培訓講 師袁錦強 先生每月都會邀請世界各地不同的釀酒師來臨香港。 與各位一同欣賞他們與別不同的葡萄酒之餘, 再配合由m.a.x. concepts製作的美食, 讓各位經歷一個充滿色、香、味的旅程。

2009年7月14日，15日及19日，法國普羅旺斯羅賓堡酒莊(Provence Cru Classe estate, Chateau Roubine 的女主人Mrs Valerie Riboud會跟大家一同享受第六個旅程  --“普羅旺斯的無盡浪漫”， 感受一處享有“可持續農業”證書榮譽的酒莊所釀製的葡萄酒。

我們會進入這一個在法國東南部最具浪漫情懷的地區， 感受一瓶瓶充滿薰衣草、橄欖樹和陽光氣息的葡萄酒。 在這個迷人景色下， 培養出非常富層次及出色的玫瑰紅酒。

十九世紀兩位傑出的畫家保羅塞尚及雷諾瓦也被這處幽雅怡人的風景吸引著，啟發出無限靈感，繪畫出很多經典的畫作。

此外， 在遠古的時候， 羅馬人把葡萄由馬賽的港口帶到這裡， 使這處擁有法國最古老的葡萄園。

這處滿佈野生的薰衣草， 迷迭香及百里香的土地像施展法術般， 令聞名於世的玫瑰紅酒充分表現細緻的味道及迷人的香氣， 絕對是普羅旺斯的代表作！

羅賓堡酒莊深明這個美得令人心醉的地方是得來不易，她們不單止將這個自然的美景保存得絲亳無損, 還要將這處的生態環境保持, 以確保可繼續種植葡萄。就是這兩個堅持, 女主人Vlerie要令她的葡萄園得到“可持續農業”證書(Sustainable Agriculture)的認可資格, 終於在2008年3月獲得這個榮譽。

“可持續農業”的意義在於對天然環境的一種尊重，由種植葡萄直到葡萄酒入樽的每一刻都沒有一絲鬆懈。要得到這個榮譽要具備以下條件: (1) 尊重天然環境 (2) 控制生態危機 (3) 確保工人及動物的衛生及安全

因為他們釀製的葡萄酒擁有豐富的口感，平衡的酒體以及幽雅氣息， 反映出當地的美麗自然景色及酒莊內的迷人釀酒師。

想感受普羅旺斯的無盡浪漫情懷可參予七月份舉辦的三場不同主題的品酒會或晚宴(可參考附件的菜單):

1.      Roubine at MEZZ: “普羅旺斯的烹調靈感”晚餐

( 2009年7月14日星期二 7:00pm-10:30pm):

每位原價$538.00 八五折價錢: $458

2.      Roubine at SIMPLYLIFE(IFC): “有機美食遇上普羅旺斯葡萄酒”晚餐

( 2009年7月15日星期三 7:00pm-10:30pm):

每位原價$428.00 八五折價錢: $363

3.      Roubine at PEARL ON THE PEAK: “普羅旺斯的無盡浪漫”午間品酒會

( 2009年7月19日星期日 7:00pm-10:00pm):

每位原價$328.00 八五折價錢: $278

(註:所有村鄉葡萄園(國際)有限公司之電郵名單內客戶均享有八五折優惠)

有興趣參加品酒會或晚宴的朋友可於2009年6月22日開始，致電村鄉葡萄園(國際)有限公司購買入場劵， 電話: 2395 1293或電郵: tastings@cottagevineyards.com

希望你能參予我們的酒會!!

Ada Leung

董事總經理

村鄉葡萄園(國際)有限公司

 

Mezz / Dinner

Discoveries Winemaker Tour – Château Roubine

Tuesday 14^th July 2009, 7:00 – 10:30 pm

Shops M20-M28, Mezzanine Floor, Prince’s Building, Central, Hong Kong

(Tel.  2523 8989)

HK$538 NET per person

Apéritif

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

1st Course

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

Salad Niçoise with Seared Tuna, Anchovies Dressing,

Artichoke Hearts and Black Olives 輕煎吞拿魚配尼斯沙律

2nd Course

Château Roubine Provence Cru Classé Cuvée Classique Blanc 2007 (Ugni-blanc/Sémillon/Rolle/Clairette)

Gravlax Salmon Carpaccio with Thinly Sliced Young Ginger

and Wasabi Dressing 北歐三文魚薄切配子薑山葵汁

3rd Course

Château Roubine Cru Classé Cuvée Prestige Terre de Croix Blanc 2006 (Sémillon)

Foie Gras Mousse with Black Truffle, Roasted Walnut

and Rocket Salad 黑松露鵝肝慕絲配烤合桃。紫花藍芥沙律

4th Course

Château Roubine Cru Classé Cuvée Tête de Cuvée InSpire Rosé 2008 (95%Tibouren/5%Clairette)

Bouillabaisse Consommé with Lobster, Sea Bass, Shrimp

and Black Mussels Scented with Saffron, Fennel and Basil, Served with Croutons 馬賽海鮮湯

5th Course

Château Roubine Provence Cru Classé Cuvée Classique Rouge 2006 (Syrah/Cab. Sauv./Grenache, Carignan)

Pan-fried Duck Breast with Blueberry and Cherry Brandy Sauce, Truffle Mashed Potato 香煎鴨胸配藍莓。黑松露薯蓉

6th Course

Château Roubine Cru Classé Tête de Cuvée InSpire Rouge 2005 (Syrah/Grenache/Cabernet Sauvignon)

Roasted Lamb Loin Served with Olive Ratatouille, Stewed Prunes and Rosemary Jus 迷迭香焗嫩羊柳配法式燉雜菜

7th Course

Château Roubine Cru Classé Cuvée Douceur d’Automne (Late Harvest Sémillon)

Lemon Filling Meringue with Lavender Cream 香檸夾心焗蛋

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SimplyLife / Dinner

Discoveries Winemaker Tour – Château Roubine

Wednesday 15^th July 2009, 7:00 – 10:30 pm

Shop 1081, IFC Mall Podium 1, Central, Hong Kong

(Tel.  2234 7356)

HK$428 NET per person

Apéritif

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

1^st Course

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

Parma Ham, Pear and Peach with Spinach Salad

意大利風乾火腿。梨子香桃嫩波菜沙律

2^nd Course

Château Roubine Provence Cru Classé Cuvée Classique Blanc 2007 (Ugni-blanc/Sémillon/Rolle/Clairette)

Cucumber Gazpacho with Nashi Pear Sorbet and Thin Ginger Slices 西班牙黄瓜凍湯

3^rd Course

Château Roubine Cru Classé Cuvée Prestige Terre de Croix Blanc 2006 (Sémillon)

Organic Risotto with Wild Mushrooms, Chervil and Truffle Sauce 松露汁野菌有機意大利飯

4^th Course

Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rosé 2008 (95%Tibouren/5%Clairette)

Saffron Infused Black Cod with Black Truffle and Fennel

香煎紅花黑鱈魚。橙煮茴香

5^th Course

Château Roubine Provence Cru Classé Cuvée Classique Rouge 2006 (Syrah/Cab. Sauv./Grenache, Carignan)

Roast Game Hen Flavoured with Herbs of Provence , Sautéed Asparagus, Grilled Shiitake Mushrooms and New Potatoes

香燒春雞。嫩蘆筍。烤日本香菇。炒新薯

6^th Course

Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rouge 2005 (Syrah/Grenache/Cab.  Sauv.)

English Minced Lamb Pie flavoured with Rosemary, Beet Root Salad 英式羊肉批。紅甜菜沙律

7^th Course

Château Roubine Cru Classé Cuvée Douceur d’Automne (Late Harvest Sémillon)

Banana Pie and Chocolate Semifreddo with Lavender Cream

香蕉批。朱古力凍軟餅。薰衣草忌廉

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Pearl on The Peak / Tasting Seminar

Discoveries Winemaker Tour – Château Roubine

Shop 2, Level 1, The Peak Tower , Hong Kong (2849 5123)

Sunday 19^th July 2009, 3:30 – 5:30 pm

HK$328 NET per person

Apéritif

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

1^st Taste

Château Roubine Provence Cru Classé Cuvée Classique Rosé 2007 (Cinsault/Grenache/Cab. Sauv.)

Soft-boiled Quail Egg Wrapped in Aromatic Ball of Baby

Spinach Topped with Gruyère Cheese 嫩波菜包芝士鵪鶉蛋

2^nd Taste

Château Roubine Provence Cru Classé Cuvée Classique Blanc 2007 (Ugni-blanc/Sémillon/Rolle/Clairette)

Salmon Sashimi Topped with Dill Weed and Fresh Horseradish

三文魚剌身配刁草辣根

3^rd Taste

Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rosé 2008 (95%Tibouren/5%Clairette)

Pan-fried Hokkaido Scallop on Shell in a Chive, Dill Weed and Fennel Sauce 香煎北海道帶子配刁草茴香汁

4^th Taste

Château Roubine Provence Cru Classé Cuvée Prestige Terre de Croix Blanc 2006 (Sémillon)

Foie Gras with Black Truffle Canapé Topped with Cardamom and Pistachio Powder 黑松露鵝肝小餅

5^th Taste

Château Roubine Provence Cru Classé Cuvée Classique Rouge 2006 (Syrah/Cab. Sauv./Grenache, Carignan)

Pan-fried Veal Roll in Basil, Rosemary and Juniper Herbs, Topped with Thyme Gravy 香草煎小牛肉配百里香燒汁

6^th Taste

Château Roubine Provence Cru Classé Tête de Cuvée InSpire Rouge 2005 (Syrah/Grenache/Cab. Sauv.)

Crispy Roasted Duck Breast on Black Truffle Mashed。

Creamed Kohlrabi with Thyme, Rosemary and Basil 煎脆鴨胸。松露薯蓉。忌廉煮芥菜頭

7^th Taste

Château Roubine Provence Cru Classé Cuvée Douceur d’Automne (Late Harvest Sémillon)

Mini Lemon Cheese Cake Served with Apricot Honey Sauce

香檸芝士餅配杏甫蜜糖

 

 

Society of Wine Educators (SWE) Inauguration Ceremony Dinner

Attended the Society of Wine Educators (SWE) Inauguration Ceremony Dinner.

Really admire those for their exceptional effort in promoting wine education in Hong Kong .

Wishing them a great success in future development.

WORLD TRADE CENTRE CLUB HONG KONG

菜譜

茶樹茹元肉炖竹絲雞湯

碧綠杉斑球

*Torres Sauvignon Blanc 2007 “Fransola”

薑葱爆鳳尾大蝦

*Torres Chardonnay 2006 “Milmanda”

玉帶薄燒乳牛

*Torres Celeste 2006

生扣鵝掌海參

*Torres Cabernet Sauvignon 2004 “Mas La Plana”

脆皮乳香鷄

Torres Cabernet Sauvignon 1999 “Mas la Plana” 3 L

芝士海鮮焗飯

薑葱撈生麵

鮮時果拼盆

美點雙輝映

*Torres Moscatel Oro NV

My lucky draw prize! 

 

About the Society of Wine Educators (SWE)

Established in 1977, headquartered in Washington, D.C., the Society of Wine Educators (SWE) offers individuals the opportunity to receive certification of their professional expertise through two offerings: the Certified Specialist of Wine (CSW) and the Certified Wine Educator (CWE) programs.

The SWE exists to promote accurate and professional wine education and to support those who provide that education by:

Ø        Helping wine educators gain and maintain current and reliable information and resources for conducting wine education.

Ø        Providing a neutral ground for all wine professionals to meet and exchange information.

Ø        Providing professional development standards for the industry, and setting ethical, professional and certification standards for wine education.

The Certified Specialist of Wine (CSW) exam is recommended for beginning and intermediate level wine professionals seeking to master a core body of knowledge.

The Certified Wine Educator (CWE) exam tests advanced wine professionals to build upon their understanding of wines of the world, wine service and storage, and sensory identification of wine components.

The Society of Wine Educators (SWE) is the hub of the vast network of wine learning that encompasses everyone who writes, reads, or talks about wine, and those who produce, sell, or drink wine. Membership in the Society is open to individuals and organizations all over the world who share in the Society's dedication to wine knowledge and learning.

It is a not-for-profit organization dedicated to furthering knowledge of wine among wine educators, consumers, and all levels of the wine trade. Since its formation, SWE has supported the efforts of those who teach about wine in structured educational programs or who otherwise seek to spread knowledge of wine. 

mw 07-06-2009

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紅、白餐酒深造(品酒) ~ 30/08/2009

[ KK17197 ]

紅、白餐酒深造(品酒)

本課程是在「紅、白餐酒進階」的水平上加深及擴闊對 紅、白餐酒的認識及提升品嚐紅、白餐酒的技術。  事實上，紅、白餐酒既是帶有消閒與享受的一面，亦帶 有投資賺取高回報的價值。對紅、白餐酒的認識越多、越深，可以帶來的享受感覺及回報將會越高。紅、白餐酒除了認知理論及歷史外，個人對品酒的技巧亦需要一定的指導及培訓。若只會講理論，不會品酒，算不上認識紅、白餐酒。  現時巿面上對紅、白餐酒的消費持續上升，因此紅、白 餐酒的投資回報亦有相當的潛力。但要作出正確的投資或入貨決定，是需要有出色的品酒師協助，提供專業的意見。因此，現時巿面上，無論食肆、投資公司、酒莊等都對品酒師有一定的需求。好的品酒師更是不愁出路。  本課程一方面是提升用家的品酒技術，令其可更深入地 領悟品嚐紅、白餐酒的情操。另外，亦有助有意成為品酒師的學員掌握品酒的技術。 課程內容包括： 1. 如何提升品嚐葡萄酒的技巧； 2. 認識普通葡萄酒及較優質葡萄酒的分別； 3. 深入了解葡萄酒的結構及分辨葡萄酒的質量； 4. 品嚐多個國家不同地區、不同葡萄品種的葡萄酒； 5. 品嚐及認識較優質的紅酒、白酒、汽酒。  本課程適合對紅、白餐酒有一定認識或有意從事品酒行 業之人士修讀。 入學資格：年滿１８歲或以上，曾修讀本中心『紅、白餐 酒進階』或對紅、白餐酒有一定認識之人士。 課    程：全課程共3小時30分 費    用：全課程340元(包括材料費) 課程編號   上課日期               上課時間 KK17197    8月30日星期日      下午1:30-5:00 香港工會聯合會. 業餘進修中心 上課地點： 九龍土瓜灣 馬頭涌50號工人俱樂部

 

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