「我嫌（有些甜酒）頭腦簡單語言無味，多談兩句了無生氣，有些更像香味汽水，人生有時不是已夠懨悶了嗎？想甜得有點深度、有點性格、有點複雜性，約會要有下次，Marfil Generos Semi NV Solera1976是救贖。」
「那道甜，有種自得悠然，像坐在搖搖椅上看雲的深淺，拿着一杯甜酒看見太陽花的每一顆種子在向自己微笑。」
要成為一個有深度的人不容易，不過要品嘗一支有深度的甜酒卻容易得多。著名撰稿人畢明早前試飲了Marfil Generos Semi NV Solera 1976並且十分欣賞，所以就在《飲食男女》專欄〈唯有杜康〉中提及。
此酒經過西班牙人用作釀造些利酒的Solera木桶，「像中國人做滷水汁，不過有系統得多」，而且杏脯、橘子、乾果、烤杏仁、榛子形成複雜結構，然而酒體勻稱有道，「細嚼還有微微煙燻的拖肥，40年的歲月流轉曳出悠長餘味，清氣不散如野蜂蜜的碎影冉冉。」甜品如黑朱古力當然和它極為配襯，然而如Bayley Hazen Blue或Blue Castello triple-cream芝士也是頂級良伴。
http://sens.com.hk/products/marfil-generos-semi-nv-solera-1976-rp-93
‘ I dislike the emptiness and hollow of the language (spoken by some sweet wines), it feels bland for it to talk one or two more sentences. Some even smell like soft drinks, come on, life is already dull enough. If you want some sweetness with depth, character, a bit of complexity and a recurrent dating appointments, Marfil Generos Semi NV Solera1976 would be your saviour.’
‘Its sweentness is carefree and leisurely, it resembles someone sitting on a rocking chair admiring the depth of cloud, at the same time holding a glass of sweet wine looking at every seed of a sunflower smiling to the drinker.’
It might be difficult to be a person with depth, but it is easier to enjoy a sweet wine with depth. Well known writer Bud Ming tried Marfil Generos Semi NV Solera 1976 recently and fell in love with it, and further introduced it in ‘Eat & Travel Weekly’ .
The wine was made using Solera system for sherry wine in Spain, ‘it is like the stock sauce of Chinese people in a systematic way’, apricot, tangerine, dried fruits, roasted almond and hazelnuts formed the complexity of the wine and yet very evenly balanced. ‘If you taste it carefully, you will get a taste of smoked toffee, lingering aftertastes from the 40 years of day and night, as well as honey-like freshness.’ The author suggested us to use black chocolate to pair it up, Bayley Hazen Blue or Blue Castello triple-cream cheese are also high class companions to the wine.
http://hk.apple.nextmedia.com/etw/art/20150822/19264876