Domain : Tradición de Aresan

Grape Variety : Tempranillo, Merlot 

Appellation : DO La Mancha, Spain 

Vintage : 2020

Cuveé : N/A

Serving Temperature : 16°- 18°C

Glassware suggestion : Bordeaux wine glass

Wine opening time : 2-3 mins

Potential aging : 3-5 years

Sommelier comment

The wine is deep ruby in colour. Nose is fruitful and energetic with plenty of red plum, red (raspberry, red cherry, redcurrant) and black (blue berry, blackcurrant) fruits joined with mix spices (cinnamon, nutmeg), ginger, wood smoke, tobacco leaf and a hint of leather. Palate is smooth yet well-structured with luscious tannin, mixed spices (cinnamon, cloves and licorice in particular) and a hint of mint. Caramel, cinnamon and salami-like savouriness on the finish.

Pairing 

From Western cuisine: Lasagna, Moorish skewers (Spanish pork skewers)

From Taiwan cuisine: Grilled Taiwanese salted pork belly with makauy, steamed pork ribs with rice flour.

Cheese pairing: A firm, sheep milk made Manchego (aged around 12 months) from La Mancha, Spain. Or a firm, raw sheep’s milk made Idiazábal from Basque county, Spain.

Vintage : 2018

Cuveé : N/A

Serving Temperature : 16°-18°C

Glassware suggestion : Bordeaux glass 

Wine opening time : 3-5 mins 

Potential aging : 3-5 years

Sommelier comment

The colour of this wine deep ruby and is very dense. Aromas is concentrated and multi-layered with black cherry, blackberry, blackcurrant, cassis, red plum, sweet spices (cinnamon, nutmeg), licorice, sweet herbs (basil), wood-smoke, toast, caramel and cedar. Full-bodied with firm structure and notes of black fruits, mix spices, dried herbs, grippy tannin and cured meat-like savouriness. An elegant yet powerful finish with sweet cherry, wood smoke and toffee.

Pairing 

From Western cuisine: Légumes-racines rôtis au romarin (roasted root vegetables with rosemary), turkey ballontine.

From Taiwan cuisine: Rougamo (Chinese burger), teriyaki chicken.

Cheese pairing: Cow milk made Gouda (aged 7~12 months) from the Netherlands.

Domain : Lupé-Cholet

Grape Variety : Chardonnay 

Appellation:  AOP Mâcon-Lugny, Burgundy, France 

Vintage : 2017

Cuveé : Les Charmes

Serving Temperature : 6°-8°C

Glassware suggestion : Standard white wine glass

Wine opening time : 2-3 mins

Potential aging : 2-3 years

 

Sommelier comment

Bright gold in colour. Fruity sweet-scent on the nose with ripened stone fruits (such as apricot, nectarine, peach), mandarin, orange, Nashi pear, Bosc pear, white flowers and sweet herbs (basil). Palate is lively and luscious with round texture and plenty of stone fruit characters, pear and apricot in particular. Finish is crispy and clean with more white flowers, fresh tangerine peel and stone-like minerality. 2017 is an excellent vintage for Burgundy white wines, and is being considered as one of the best vintages in the past 20 year by many wine experts around the world.

Pairing 

From Western cuisine: Sea bass with beurre blanc, chicken with morel sauce.

From Taiwan cuisine: Sashimi (scallop, Japanese amberjack, sea urchin), grilled sweet-fish (aka. Ayu).

Cheese pairing: A semi-hard, cow milk made Comté from France or a block of 6 to 12 months aged cheddar.

Domain : Château Vrai Canon Bouché

Grape Variety : 60% Merlot, 40% Cabernet Franc

Appellation : AOP Canon-Fronsac, Bordeaux, France

Vintage : 2012

Cuveé : N/A

Serving Temperature : 16°-18°C

Glassware suggestion : Bordeaux wine glass

Wine opening time : 3-5 mins

Potential aging : 3-5 years  

Sommelier comment

Inky, dense and deep ruby in colour with a garnet rim. Aromas show beautiful maturity and is dominated by mix spices (licorice, cloves), salami, leather, cured meat-like savouriness, toast, wood smoke, cedar, tobacco leaf, graphite and is accompanied with a touch of dark plum and dried black fruits. Elegant and gentle on the palate, texture is extremely smooth with silky tannin and note of cigar box (cedar), cigar and leather. Delicate finish with spices, wood smoke and a dash of ripened black cherry. 2012 is not one of the best vintage for Bordeaux in general, but is certainly an outstanding year for the right bank (especially for Merlot).

Pairing 

From Western cuisine: Tournedos Rossini, wood smoked beef brisket.

From Taiwan cuisine: Soy sauce braised beef (cold dish).

Cheese pairing: A hard, cow milk made Comté AOP (aged 12 months+) from France.

Domain : Domaine Charles Frey

Grape Variety : Pinot Noir

Appellation : AOP Alsace, France

Vintage : 2017

Cuveé : “F”

Serving Temperature : 14°-16°C

Glassware suggestion : Burgundy wine glass

Wine opening time : 3-5 mins

Potential aging : 3-5 years 

Sommelier comment

Grapes for making Domaine Charles Frey “F” came from the old vines located in one of the best Alsace Grand Crus called “Frankstein”. Medium ruby in colour with a light garnet rim. Vibrant and elegant on the nose with loads of red berry fruits (such as raspberry, cranberry, redcurrant), strawberry, red cherry, fresh herbs (basil, sage) joined with spices (cinnamon, nutmeg), red flowers and a hint of vanilla bean. Delicate and clean on the palate, elegant texture with silky tannin and plenty of sun-dried herbs (sage, basil in particular). Finish is descent with mix red berry fruits, vanilla and red flowers.

Pairing 

From Western cuisine: Duck stew in red wine, hare à la royale.

From Taiwan cuisine: Sugarcane smoked goose, soy sauce cold brained pork liver.

Cheese pairing: A hard, cow milk made aged (5-12 months) Gruyère from Switzerland.

Domain : Domaine Douhairet Porcheret

Grape Variety : Chardonnay 

Appellation : AOP Monthelie, Burgundy, France

Vintage : 2019

Cuveé : Cuvee Miss Armande Vieilles Vignes

Serving Temperature : 6°-8°C

Glassware suggestion : Standard white wine glass

Wine opening time : 2-3 mins 

Potential aging : 2-3 years

Sommelier comment

Bright medium straw in colour. Nose is concentrated and multi-layered with plenty of stone fruits (apricot, peach, nectarine), Bosc pear, orange, tangerine, grapefruit, fresh herbs (basil, oregano) and a touch of toast and white flowers. Palate and full with good weight, and is well balanced with lovely citrus, mandarin-like acidity and stone fruits fruitiness. Texture is round and appealing. Candied citrus peel, almond and brioche on the finish.

Pairing 

From Western cuisine: Pan seared halibut with lemon cream sauce, risotto with scallops and wild mushrooms.

From Taiwan cuisine: Stir-fried river shrimp with Longjing tea, stir-fried egg whites (aka. Sai Pang Xie)

Cheese pairing: A semi-hard, cow milk made Comté from France or a block of 6 to 12 months aged cheddar.