【 Peter Liem 親自籌備 】台北場香檳晚宴 BLOG
新世代香檳龍頭 Bérêche et Fils貝勒斯父子香檳名莊餐酒會

鈞太酒藏 x Peter Liem x 貝勒斯父子香檳 極致美味交響樂

Peter Liem 親自籌備!台北場香檳晚宴
新世代香檳龍頭Champagne Bérêche et Fils貝勒斯父子香檳名莊餐酒會 Blog

日期:26 October, 2019
地點:
Taipei, Le Méridien

今年鈞太酒藏與Peter在討論台北場餐酒會時,Peter選擇了目前新世代香檳界最火紅的貝勒斯父子香檳酒莊。Raphael與Vincent兩兄弟絕對是Peter心目中認定最能代表新世代香檳的象徵之一。

這次台北場餐酒會的地點,選在寒舍艾美酒店寒舍食譜。精美大器的場地設計,跟貝勒斯父子香檳細緻又帶有氣勢的酒莊風格相互輝映。菜色的味道轉換,搭配貝勒斯父子香檳的多款香檳,也非常適合。

鈞太酒藏特地情商Raphael與Vincent兩兄弟,並在Peter的幫助下,現場準備了兩款稀有的老年份香檳。

“In the northern portion of the Montagne de Reims, brothers Raphaël et Vincent Bérêche are quietly crafting sophisticated, terroir-expressive champagne that poised to rival the region’s best”

– Peter Liem

    “I’m very excited for this event, bringing together Chinese cuisine and the Bérêche wines, combined with Peter Liem’s expert insights. Peter is the greatest teacher about Champagne Terroir”

    – Raphael Bérêche

    貝勒斯父子香檳從第一款的Brut Réserve就表現出非常亮眼的複雜風味與層次,香氣豐富,口感飽滿,酸度輕盈,杯中變化多端,尤其從低溫稍微回升後,更是展現出美妙的香氣。不論漢斯山區的白中白Les Beaux Regards 1er Cru 2015、馬恩河左岸的皮諾慕尼耶Rive Gauche 2015,或是混合品種所呈現出漢斯北區的Le Cran 1er Cru Extra Brut 2011與Campania Remensis Rosé 2014,都保持了一貫的優雅細緻,令人驚艷!兩款老年份香檳已經發展出焦糖、菌菇等香氣,展現出另一種震撼人心的美味。

    感謝Peter參與規畫這場精彩的餐酒會,讓我們充分體會到貝勒斯父子香檳之所以成為世界葡萄酒愛好者念念不忘的懾人魅力。 

    香檳晚宴菜單

    Bérêche et Fils Brut Réserve NV

    寒舍艾美開味集
    Appetizer Platter
    燒肉磚、酥脆春花卷、蒜香中卷、滷水千層耳
    Crispy Barbecued Pork Belly / Deep-fried Spring Rolls with Garlic / Chives
    Deep-fried Squid with Crispy Garlic / Braised Pig’s Ear Mille-Feuille

    -
    Bérêche et Fils Les Beaux Regards 1er Cru Extra Brut 2015

    胡麻松葉蟹鉗帆立貝沙拉
    Crab Claw Salad with Scallop and Sesame Dressing
    -
    羊肚菌松茸燉響螺花膠
    Double-boiled Fish Maw Soup with Morel Mushrooms,
    Matsutake Mushroom and Sea Whelk
    -
    Bérêche et Fils Rive Gauche Extra Brut 2015

    三蔥生抽爆炒美人蝦
    Wok-fried Shrimp with Shallot, Green Onion, White Onion and Soya Sauce
    -
    Bérêche et Fils Le Cran 1er Cru Extra Brut 2011

    翡翠蠔汁鮑魚扣黃玉參
    Braised Sea Cucumbers with Abalone, Vegetable and Oyster Sauce
    -
    Bérêche et Fils Campania Remensis Rosé Extra Brut 2014

    避風塘雞翼伴山楂陳醋骨
    Deep-fried Chicken Wings with Garlic Deep-fried Pork Ribs Tossed with Chinkiang Vinegar and Chinese Hawthorn Berries
    -
    Raphaël et Vincent Bérêche
    Côte Terroir de Mesnil Sur Oger Grand Cru Extra Brut 2005 -限量

    冬菜油鹽水浸龍虎斑
    Steamed Tiger Garoupa with Preserved Cabbage in Soya Sauce
    -
    碧綠彩椒山藥河塘蔬
    Wok-fried Seasonal Vegetables with Pepper, Yam and Lotus Root
    -
    Raphaël et Vincent Bérêche
    Montagne Terroir de Rilly la Montagne Premier Cru Extra Brut 2002 - 限量

    北海道干貝燒賣/山藥麻吉燒
    Steamed Dried Scallop and Shrimp Siu Mai (Chinese Dumplings)/
    Fried Toast Stuffed with Yam Paste and Mochi
    -
    寶島四季鮮水果
    Seasonal Fruit Platter
    -
    沉香陳皮紅豆沙露(熱)
    Sweetened Red Beans Soup with Dried Tangerine Peel (Hot)



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