龍吟 wine dinner

被要求要寫作業,所以來敷衍(?)一下
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蛤蠣、九層塔、茼蒿

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蛤蠣與茼蒿切碎一起裹麵皮下去酥炸,以類似蚵嗲的外型呈現,一口咬下裏頭還有湯汁,搭配香氣濃郁的九層塔更上一層樓

角蝦、紅喉、馬鈴薯、芥蘭花

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芥藍泥做sauce,上頭點綴銀杏仁。上頭的馬鈴薯絲作為增添色彩,同時賦予酥脆口感

白鯧、舞茸、烏魚子

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上頭有切薄片的蘆筍,這道菜的亮點是在橙皮絲,跟著魚、菇、烏魚子、蘆筍一起吃頗能提味,同時給湯帶入一些柑橘味道,果然酸味是做菜的巧妙工具

烏賊、黃石斑、齒鰆、旗魚

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雖然服務人員說建議的順序是烏賊、黃石斑、旗魚、齒鰆(為鯖科狐鰹屬下的一個種),但烏賊實在太甜美,所以自己改成先吃黃石斑,要不然味道都被壓過去了。齒鰆味道類似鰹魚,但溫和許多。旗魚是油旗。

鰻魚、山藥、梅

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台灣較常見蒲燒,通常就是醬汁見高下,手藝的技術度就沒有鹽燒要求的那麼高。這道鰻魚除了土味處理很好之外,還肉質膨鬆軟嫩,魚皮還酥脆香郁。雖然紫蘇花灑在山藥上,但我覺得跟著鰻魚一起吃更是美味。

番茄、海瓜子、竹龍蝦

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倒入的是番茄與檸檬壓榨出來的果汁,個人覺得檸檬味道在尾韻過重了一些,但整體來說跟海鮮的部分配起來很棒,份量也抓得很好,約是一塊海鮮配兩到三塊番茄用湯匙一次入口,香氣在嘴巴裡面很平衡,不會有哪個太重的問題,然後又可以剛好全部吃完

牛、西洋菜、馬告

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韃靼牛肉的概念。sauce的部分是牛骨湯濃縮,我覺得用筷子吃有點怪,所以要了湯匙,變成蔬菜裹牛肉泡在sauce一起入口。另外就是超想跟服務人員說sauce能不能打包回家,淋白飯一定超好吃的啊啊啊啊

越光米、甘鯛、高菜

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紅色是蕪菁、橙色是蘿蔔醃醬油跟檸檬,右手邊的小菜是白菜。雪菜混入釜飯還蠻香的,吃到這邊的時候搭配Meursault 1er Blagny,在香氣上就像是剛出爐的蔴粩,唯一要挑剔的就是鹽巴有點不均勻。

紅寶石、柿、白蘭地

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以雪花冰的概念呈現,柿子應該是用了白蘭地燒過處理掉澀感,裡頭還有黑糖蜜,說是甜點還不如說是為了下一道準備。

草莓、酒粕、麴粉

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酒粕冰淇淋,但我覺德亮點是在蛋白霜,外表尖實但非常酥脆,重點是裡頭質地綿密但重量真的很輕盈,很下功夫的東西。

有人帶了日本的哈密瓜加碼一下 XD
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酒的部分…

Salon 1996

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High acidity, medium(+) nose intensity with flavors of yeast, lemon juice, lime peel, coffee americano, stony mineral, light brown sugar, cookie, toast, light yogurt, and floral honey. Very long finish. Developing, can drink now, still has aging potential for the peak (5~7 yrs).

SY Rating: 19/20

Emmanuel Rouget 2010 Bourgogne Aligote

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Quite a wine making presentation. Nose is very similar to Chassagne Montrachet, stony flint, lemon, light caramelized pineapple, light creamy and yogurt, and some white flowers. However, the palate shows that this is not a Chardonnay stuff. The finish is medium(+), acidity is medium(+), but the palate flavor is a bit flat.

SY Rating: 17.5/20

Cristal 2009

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A young Cirstal vintage champagne, ready to drink but can keep around 5 yrs to reach its peak. Lemon, grapefruit, toast, yeast, light berry hint, light mineral. Medium intensity, high acidity, long finish.

SY Rating: 18/20

Leroy Meursault 1er cru Blagny 2011

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Pineapple, cream, light butter, light peach, light tropical fruit, oak, light caramel, curb. High acidity, long finish. Can still keep for 3 yrs.

SY Rating: 18/20

Chateau Margaux 1997

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One the other wine making presentation wine tonight. 1997 is a difficult vintage, with trouble rainy and humid days in July, August, and September. Black berry, dried black fruits, hint of soy sauce and pickled squash, leather, old cask, soil, humus, dark chocolate, aged ham, light leaves. Medium acidity, medium tannin (but the texture is not very well). The finish is still long, though the flavor intensity falls off quite quickly.

SY Rating: 18/20

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