關於 wine classification ，我們在網路上蒐集到這些相關的討論、資訊與評價

我係晴報嘅酒專欄-「台北盲品全球頂級葡萄酒」
獲澳洲知名酒莊Wolf Blass 邀請，早前去台北出席了「2019 Master Blend Classification全球頂級混釀葡萄酒品鑑會」，盲品12款2016年的頂級混釀葡萄酒，有點像當年智利酒莊舉辦的Berlin Tasting，以最頂尖的葡萄酒如Chateau Lafite Rothschild、Dominus等同Wolf Blass Grey Label 及Black Label以盲品一較高下，結果Wolf Blass 名列前茅！🍷🍷
My wine column in 晴報 Sky Post newspaper -“Bling Tasting of World Renowned Wines “
Got invited by Australia renowned Wolf Blass Wines to attend “Master Blend Classification 2019” in Taipei, blind tasting 12 world renowned wines of 2016, comparing world renowned wines like Chateau Lafite Rothschild & Dominus with Wolf Blass Grey Label & Black Label, which is similar to what Chilean wineries did at Berlin Tasting long time ago, and the result is Wolf Blass is on top 2 list! 🍷🍷
#wine #winetasting #blindtasting #wolfblass #wolfblasshk #wolfblassMBC #taipei #TPE #ccwinevoyage #skypost #晴報 #詩詩酒樂園

多謝Vivian幫我影咗d品酒靚相 Wolf Blass Wines Master Blend Classification Tasting，唔係唔post 下呀！開心share!😆😆🍷
Thanks Vivian for taking some beautiful tasting photos for me at Wolf Blass Wines Master Blend Classification Tasting! Can’t resist not to post! Happy to share! 😆😆🍷
#wine #winetasting #blindtasting #wineblogger #winelover #WolfBlassMBC #TPE #WolfBlassHK #WolfBlass天賦之味#ccwinevoyage #taipei #travel #詩詩酒樂園

獲Wolf Blass Wines邀請，去台北出席Wolf Blass全球頂級醞釀葡萄酒品鑒會，由首席釀酒師Chris Hatcher 帶領數十位傳媒、KOL、業內人士一齊盲品12款2016年嘅頂級醞釀葡萄酒，當中有著名酒莊如波爾多 Château Lafite Rothschild,還有意大利Sassicaia、智利@Almaviva及美國@Dominus 等，當然也有來自澳洲嘅Wolf Blass以盲品形式去評分，然後大家一齊開估！出嚟結果係好驚喜，Wolf Blass Grey Label 同Black Label在2個flight內都排頭2名！而我覺得自己味蕾都唔錯，2個flight都選咗Lafite第一、Wolf Blass第二或三！😆😆🍷
Got invited by Wolf Blass Wines & attended the Wolf Blass Blend Classification Comparative Tasting with media, KOL & wine trade representatives, guided by master winemaker Chris Hatcher, to blind taste 12 renowned blended wines together & compare which one we like most. The 2 flights include world renowned wines like Chateau Lafite Rothschild from Bordeaux, @Sassiccaia from Italy, Almaviva from Chile & @Dominus from US as well as Wolf Blass from Australia. We all blind tasted them and gave our own marks and revealed the results together! It’s very impressive to see that Wolf Blass Grey Label & Black Label being ranked in the first 2 spots in both flights! I’m also so delighted that my palate is actually not bad, as I ranked Lafite as No.1 & Wolf Blass on the top 3 in both flights! 😆😆🍷
#wine #winetasting #blindtasting #taipei #travel #ccwinevoyage #詩詩酒樂園
#WolfBlassMBC #TPE #WolfBlassHK #WolfBlass天賦之味 #lafite #sassicaia #pichonlalande #dominus #almaviva Dominus Estate Sassicaia Almaviva Winery Chateau Lafite Rothschild Château Pichon Longueville Comtesse De Lalande Wolf Blass Wines

How to Make Paella パエリアの作り方 字幕表示可 材料(日本語)↓ (serves 2)
180ml Japanese Rice (6.1 fl oz)
4 Large Prawns
80g Boiled Octopus, thinly sliced (2.8 oz)
1 Squid with skin removed, cut into rings
100g Chicken, cut into bite-size pieces (3.5 oz)
½ Red Bell Pepper, cut into 1cm thick strips
5 String Bean Pods, cut in half
2 tbsp White Wine
¼ tsp Saffron soaked in 50ml of water for over 20 minutes
¼ tsp Paprika Powder
1 Large Garlic Clove, (chop half of the garlic clove)
50g Onion, chopped (1.8 oz)
100g Tomato, coarsely chopped (3.5 oz)
2 tbsp Olive Oil
¼ tsp Salt
½ tsp Bouillon Powder
½ Lemon

* Be sure to use an oven-safe pan or pot if it is placed in the oven.

You might also enjoy ...
Oyster and Pork Kimchi Nabe
https://youtu.be/-eqdZ9KUCuQ
Coconut Macaroons
https://youtu.be/D2yKLrpOXjM

http://youtube.com/cookingwithdog
http://facebook.com/cookingwithdog
http://google.com/+cookingwithdog
http://twitter.com/cookingwithdog
http://vine.co/cookingwithdog

※字幕を表示するには動画下部にある [字幕] アイコンをクリックして下さい♪

＜材料＞2人分
米(無洗米)：180ml
(普通の米でも大丈夫です)
赤えび：4尾
ゆでだこ(薄切り)：80g
いか(皮むき胴の部分輪切り)：１ぱい分
鶏肉(一口サイズ)：100g
赤パプリカ：1/2個(1㎝幅)
さやいんげん：5本(半分に切る)
白ワイン：大さじ2
サフラン：小さじ1/4(水50mlに20分以上浸ける)
パプリカパウダー：小さじ1/4
にんにく(大)：ひとかけ(半分はみじん切り)
玉ねぎ(みじん切り)：50g
トマト(粗みじん切り)：100g
オリーブオイル：大さじ2
塩：小さじ1/4
顆粒コンソメ：小さじ1/2
レモン：1/2個

※オーブンに入れる場合はオーブン対応の鍋やフライパンを使用してください

Music courtesy of Audio Network

Please Subscibe soon!
https://www.youtube.com/user/papadesuyo777

English recipe：https://cookpad.com/us/recipes/152199

The report in my blog：http://ameblo.jp/cooking-s-papa/entry-12030608754.html


●Ingredients(for 8 people)
200g macaroni
1 cucumber
1/2 onion
6 hum
1/2tsp salt
120ml mayonnaise
1tbsp Parmigiano-Reggiano
1/2tsp Karashi
2 tbsp milk
some dry parsley

●seasoning for macaroni
1 tbsp olive oil
1 tbsp white wine vinegar
some salt and pepper

★Please follow me!
Twitter: http://twitter.com/s_papa777
Blog: http://ameblo.jp/cooking-s-papa/

BGM：☆(Star): https://www.youtube.com/watch?v=wVI98i6vigc
http://commons.nicovideo.jp/material/nc151
Composition/performance ：igrek-U　　　　　
http://www.youtube.com/user/igrek2U?feature

Almost every Singaporean knows when the durian season is. Now, how about Shanghai hairy crab season? Well it is somewhere between the 9th and the 10th lunar month. (Autumn season)

And what's the best way to enjoy fresh hairy crab? Definitely by steaming!

The best part of hairy crab is not the flesh but the rich creamy roe, which tastes almost like a seawater flavored ice-cream.

And... locals know their stuff best. Shanghainese people usually eat it with a splash of black vinegar and ginger. Why black vinegar? The richness and tangy-ness of the vinegar accentuates the sweetness of the crab roe. And ginger brings a Yin-Yang balance to the cooling hairy crab. (For the "alcoholics", try pairing your hairy crab with some shaoxing Huang Jiu/ yellow wine!)

Pure bliss my friends!


if you enjoy our videos, like our page, cook this dish and share this with others!

Visit our website for the more recipe videos!
http://themeatmen.sg