Sean Thackrey is a thinker, and a winemaker who doesn’t care what others say. And we all benefit from it through his beautiful wine. MP: How do you think about the Asian wine market? ST: It’s a market I’m very interested in, but I know nothing about it. It seems to be quite chaotic at this […]
Sean Thackrey Interview (Part II)
06/04/2012 by
MP: Talk about Terroir? ST: I believe there are many sides to this discussion. Certainly what I call vineyard characteristics is what most people call “terroir”. I like to avoid all of the secondary smoke that goes up. But the idea that fruit grown in different places tastes different – what could be more obvious? Of course […]
Kermit Lynch Interview (part I)
05/30/2012 by
MP: How do you think about the Asian wine market? KL: I only know what I read in the papers. I haven’t sought out any connections there. I’ve been contacted a few times by people who wanted to buy my selections of French & Italian wines for the Asian market, and each time I turned it […]
Kermit Lynch Interview (part II)
05/30/2012 by
MP: Your label is synonymous with traditional vinification and terroir-driven expression. How do you communicate a wine’s integrity to your customers? KL: I certainly tried over the years, and in my book Adventures on the Wine Route there are lessons throughout the book without preaching; just telling what I saw. For example, I was going over France and tasting […]
中式菜vs葡萄酒渴遇之夜
04/17/2012 by
酸度能去食物的油膩感，並使口內生津，對於搭配和菜較有節奏感；活潑的香氣和果味，則呼應桌上五花八門的風味。 大家似乎心有靈犀，在場的白葡萄酒比紅酒多，包括來自Loire 河谷或南非的Chenin Blanc，或Alsace及德國的Riesling；質感細緻的氣泡酒，或酸味果味平衡的玫瑰酒，更是今晚菜色的絕配…
擦身而過上好酒？
03/30/2012 by
愛上葡萄酒，很多人花功夫在閱讀和思考上；但在品嘗葡萄酒之前，有一些實際的操作細節或許更值得考慮。日前的「酒杯實驗」，讓我不得不懷疑自己在千款酒的品嘗經驗中，或許和某些美好的葡萄酒質地，擦身而過…
葡萄酒語意
03/27/2012 by
酵母殘渣(Lees)：酵母在釀酒後沈澱下的殘渣。有時為了增加酒體的濃郁和層次感，釀酒師會讓酵母殘渣留在酒槽較長的時間而不換桶。
單寧(Tannin)：由葡萄皮與藤梗中萃取出的酚類，有助於葡萄酒的陳存。單寧在口中呈現的是澀味和鮮明的結構感，但會隨時間而柔化…
Terroir 風土
03/15/2012 by
Terroir 泛指一切影響葡萄酒品質的風土條件。這個概念在「舊世界」的意義遠比「新世界」深遠。比方說，某些特定產區為堅守當地自然條件長年來所產出的葡萄酒風格，禁止酒農灌溉，因此葡萄藤只能仰賴老天保佑…
波爾多右岸2011期酒 v.s. 2009新品酒會
03/14/2012 by
波爾多的豔陽不夠，每年總要把葡萄園裡A到Z的功夫都作足了，再等著天公作美。2009的長夏不但充滿陽光，日夜溫差適中讓葡萄能慢慢累積細緻風味，九月份收成前輕灑的陣雨使葡萄精神抖擻；所有天時地利人和，造就了09年份的完美果實，釀出好酒，就像順水推舟…
葡萄酒性格 DNA —國際品種
03/14/2012 by
每個葡萄酒種都有獨特的DNA，在此簡單列出幾個國際品種的風味性格，以助酒興。
Riesling (麗絲玲)：淡微花香、礦物、檸檬、蜂蜜味；為不蒙蔽其獨有一格的細緻香味，罕經橡木桶存陳
Chardonnay (夏多內)：適應力強，在各世界產區都能生長良好；風格較中性，被喻為釀酒師的畫布—通常經橡木桶釀製與陳存，因此有著核果與橡木味，及柔和的酒體…
All-Star, Slow-Cook… Can’t Ask More For A Food Court
08/11/2011 by
When you’re hungry in Flushing, New York, there are serious choices to make. In a neighborhood known internationally for its food, where most eaters have a low tolerance for expensive, dumbed-down “authentic” cooking, most food choices are super affordable and, with varying degrees of success, remain true to the traditions from which they once came – otherwise they […]
Taiwan – intro
08/05/2011 by
My night market rises at sunset. It is here everyday, and has been here since my first grade. It tucks in scooter-riders and feeds them on the way home. Kids from stinky tofu stall do homework on the portable tables; gang members hang at the oyster noodle cart, drinking Taiwan Beer and curse at passengers…
The Island that Pays Tribute: Our Land, Our Wines
05/30/2011 by
My family has mango trees. Because of that background, whenever I eat mangos I have a sweet endorphin reaction that goes beyond the mere taste. Mangos from Meinong, Taiwan, are sweet and full of love. As a kid, we’d arrive on the farms and scream out to our aunts and uncles who would inevitably trot from behind […]
白目 The White Eyes
04/05/2011 by
白目的原創性和音樂性驚人，他們的能量潑灑而飽滿；如果將音樂視覺化，白目是整牆高低調顏色赤裸揮毫，站遠一看，卻異常動人而易解。在台灣長大的我，對白目的龐克精神感到彌足珍貴…
Core of Sea, Core of Grain: Oyster & Sake
03/10/2011 by
In most of the raw bars, you have beers, muscadet or sparkling wines to brighten, reset and prepare the palates for the next oyster. Sake, I imagined, might do a very different magic and potentially intensify the oyster’s effect. Made of fermented rice grain…