我係晴報的品酒專欄 - 「喝一口一薪火相傳的香檳」
近日參加了星薈的香檳配對晚宴，試了8道菜配6款Sanger香檳。香檳其實配中菜好夾，我亦很喜愛Sanger Peres d'Origines Millesime Grand Cru 2008年配上湯焗龍蝦，這香檳帶烤烘、士多啤梨、紅苺、白花、牛油麵包等，十分有層次，將龍蝦的鮮甜無限釋放！所有香檳是香檳學校的學生釀造的，當香檳有著這承傳的使命，喝起來多了份薪火相傳的窩心，是其他香檳沒有的，而賣酒得來的利潤會全數捐給學校，份外支持。
My wine column in Sky Post - “Sip a champagne that can pass on to the next generation”.
I joined a champagne pairing dinner hosted at Starry Terrace lately and tried 8-course menu with 6 Sanger champagnes. Chinese cuisine and champagne is a great match! I really enjoyed the pairing of Sanger Peres d'Origines Millesime Grand Cru 2008 with lobster! The champagne has elevated the sweetness of the lobster and the palate is complex with toasty, strawberries, white flowers and brioche notes. All Sanger champagnes are produced by the students of champagne school and the profit all goes to the school! What a lovely champagne to drink with double meaning!
全文full article: https://skypost.ulifestyle.com.hk/article/1932694/喝一口薪火相傳的香檳
#skypost #starryterrace #wine #champagne #星薈 #晴報 #sangerchampagne
