2022.3.20 (Sun)
Testina
上星期大家都悶得滯，在whatsapp send D 飲悶酒上到群組上，我都忍唔住send D 快樂嘅有飲有食相回應，之後JY 問我有冇空揾日聚一聚，我就梗係有空喇，只不過我驚大家驚左個疫情唔敢一聚而已。佢話星期日可以，那就決定今日。佢和GK 都係識飲識食之人，地點當然由佢哋揸主意。
今日呢間Testina 係意大利餐廳，開張三個月左右，揀這間餐廳主要是當年幫JY手做廚的Terry 如今在此工作，技術信得過兼且可以聚下舊。原來Terry 個半月前才從意大利總部回港，正好碰上第五波疫情，都可算是撞到正。
餐廳唔算大，但人手就充足之極，可能是大集團及新開張的關係罷。我們今餐食Tasting Menu，唔使諗食乜。食物非常之豐富而且好好吃，一個大滿足的下午。
2022.3.19 (Sat)
塔門
今年同慶結婚週年原本以為疫情嚴竣暫停一年，結果係維持傳統，點都在這個時間 3pair 人聚一聚。地點揀了兩年冇去過的塔門，形式就用野餐形式，3pair人每人各自凖備食物，到埗後，在老友附近的斜斜草披地舖蓆開餐。
大家在西貢市集食完早餐後，一起行去搭94號巴士往黃石碼頭，現場所見有多少出乎意料之外，實在係非常之多人搭車，可能全港市民真的是出現了抗疫疲勞的現象，大家都有必要到郊外抖一抖氣，鬆馳一下繃緊的神經。
在黃石碼頭落車後，剛剛遇上1130的船期，巧妙的無縫接軌。到塔門後，循例都要行上山繞個圈到老友個位置。好耐冇玩過野餐呢味嘢，今日又冇雨冇太陽，鋪了地蓆攤在草披上真係好Relax，感懷現今世道，內有疫情失控，外有無情戰火，自己能夠與伴侶及好友在此享受片刻的午間閒情，的確感恩不已！
搭1605船回黃石碼頭，剛好趕上開往西貢市的巴士，沿途上客，一般的逼爆巴士，趨近市中心之時遇上塞車，幸好車仍能慢慢前進，不算惡劣。落車後TJ話行一陣碼頭，看著大批遊人在岸邊向靠岸的船家購買海鮮，覺得幾有趣。少hea一會，盡興返家。
2022.3.5 (Sat)
Home
一段時間冇煮飯，係時間食下飯，弄個海鮮燴飯，蝦子豆苗，煎牛肉片。
Mauro Molino Bricco Luciani 2015 👍
Producer
Azienda Agricola Mauro Molino (often simply referred to as "Mauro Molino") is a wine estate based in the Barolo subregion of La Morra, Piedmont. It is particularly known for its range of Barolo wines, made from the Nebbiolo grape, alongside a number of classic local wines including Barbera d'Alba and Barbera d'Asti.
The estate was founded by Giovanni Molino in 1953, just outside the village of Annunziata, a little to the east of La Morra. Mauro Molino has been in charge of the estate since 1979.
The estate's vineyards include small parcels in the prestigious La Morra Cru vineyards of Conca, Bricco Luciani and La Serra. The plots in these vineyards all benefit from a sunny southeastern exposure and limestone-rich clay soils, making intensely aromatic and long-lived wines.
Mauro Molino makes a single-vineyard Barolo from each site, as well as a standard Barolo and the Gallinotto cuvée. The wines are all aged in French barriques.
The portfolio also includes a Langhe Nebbiolo, two Barbera d'Alba wines, a Barbera d'Asti, a Langhe Dolcetto (which replaces a Dolcetto d'Alba) and the Dimartina blend of Nebbiolo, Barbera, Merlot and Cabernet Sauvignon. Molino makes two white wines – a Langhe Chardonnay and a Roero Arneis.
Vintage
Vintage quality: Excellent
Current condition: Ready to drink, will keep
Piedmont enjoyed a brilliant 2015 vintage.
A hard winter saw both snow and rain, which served to rehydrate the water table in the soils. However, the cold was not to last with spring settling in and allowing for both a successful budbreak and flowering. Both May and June saw some rainfall, but temperatures quickly ramped up during July and August, with July becoming one of the hottest to ever be recorded. The occasional rain in August served as a welcome break from the heat, preventing drought from becoming an issue. Despite seeing some rain, the October harvest was very healthy.
Although the hot summer had raised concerns that the grapes might suffer from a lack of acidity, these fears were mostly unfounded and the vintage, although small, was spectacular. Both Dolcetto and Barbera performed brilliantly as did Piedmont stalwart Nebbiolo. Both Barolos and Barbarescos tended to have a refined structure with a fresh fruit character giving the impression of a restrained power.
Overall, a great vintage although perhaps a little more time is needed to know just how great these wines are. Although some wines are likely to be drinking well now, most Barolo and some Barbaresco will benefit from further aging.
2022.3.3 (Thur)
Home
家常便飯：海蜇雲耳，煎腸粉，洋蔥焗蠔，菜心，羊柳粒，煎墨魚餅
L' Esprit de Chevalier 2016 👍
一直以來，騎士莊的白酒都是我的至愛，無論那個年份也如是。今次喝的雖是副牌，仍然感受到喝 Grave 白酒的喜悅。
Producer
Domaine de Chevalier, classified Grand Cru Classé de Graves, is one of the most important wine estates in Pessac-Leognan. It makes both a red and a white grand vin: the former is a Cabernet Sauvignon-dominant blend, and the latter a classic white Bordeaux Blend.
The estate has around 45 hectares (110 acres) under vine on gravel- and clay-rich soils, with most of that dedicated to the red grape varieties. While Cabernet makes up the bulk of plantings, there is also Merlot, Cabernet Franc and Petit Verdot, as well as Sauvignon Blanc and Semillon. Grapes are harvested by hand and vinified in lots to ensure the best possible wine – Domaine de Chevalier has a reputation for making good wines even in average vintages.
Domaine de Chevalier is notable for having kept its 'domaine' title, which is more at home in Burgundy than it is in Bordeaux. Chevalier comes from the Gascon word for knight, an homage to a trail on the property believed to have been used by knights in the 12th to 14th centuries. In 1983, the domaine came under its current ownership when it was bought by the Bernard family, who renovated the winery and expanded the vineyard.
Production of the top wines totals about 120,000 bottles annually. There is also a second wine, Esprit de Chevalier, which is made from younger vines.
