白酒與魚子醬的海風
吃魚子醬歎靚酒，絕對人生一大快事。米芝蓮二星食府天龍軒的侍酒師Benson，在最新一期《君子》雜誌中，為大家推介了新派魚子醬，口味細膩，而有美食當然配以曾於海底陳釀的Chateau du Coureau Blanc des Cabanes 2013，感受由Semillon和Sauvignon交織出來的熱帶果香和蜜香，出奇清脆，儼如一道海風。
http://sens.com.hk/products/chateau-du-coureau-le-blanc-des-cabanes-2013
Sea breeze of caviar and white wine
A box of caviar and a glass of great wine makes a good combination of great life moment. Benson Yang, the sommelier of the Michelin 2-Star Tin Lung Heen Chinese Restaurant, introduced a subtle new style of caviar to readers in the latest issue of ‘Esquire’, and suggested underwater aged white wine Chateau du Coureau Blanc des Cabanes 2013 for pairing. Let’s savour the amazingly crispy tropical fruits and honeyed flavours from Semillon and Sauvignon Blanc, feel that blow of sea breeze.