昂贵的Veuve Cliquot香槟是晚宴中不可或缺的巨星人物，怎能不帮它找个同样份量十足的人物来衬托呢？

由设计大师Karim Rashid为专门其设计的香槟架Globalight，全球限量500件，在造型上，将传统的法国枝形吊灯以现代感的设计方式呈现出来。

在功能上，能够将香槟保持在低温状态下长达4个小时之久，当时间一分一秒过去，内置的LED灯光也会开始闪烁，提醒着众宾客宴会即将进入尾声，心动的人可以到W Hotels网站上购买，不过限量的东西自然不便宜，要价美金4,500元(约人民币31500元)。

Globalight - the latest Karim Rashid piece launching in collaboration with Veuve Clicquot in Milan tonight. An “artistic, orb-shaped lamp with adjustable pink light, Globalight is also an isotherm bottle carrier… First impression? It feels like the center slice of a silver space age egg with its glowingly pink fleshy yolk exposed - encasing a bottle of Veuve Clicquot Rose… The asymmetrical egg like shape is so appealing and naturally inspired, yet relatively random feeling. And if you take a look at more of the gorgeously surreal photographs of the Globalight and its couples - there is also something oh so Easter Basket-like about it… The press release reads: New York, NY—April 15, 2008 — Champagne house Veuve Clicquot affirms its strong commitment to design excellence, innovation and audacity with the release of Globalight by Karim Rashid, the second collaboration between the eponymous Champagne House and the prolific designer celebrating Veuve Clicquot’s Rose Champagne.The unique, limited-edition piece represents Rashid’s modern reinterpretation of the traditional French chandelier, icon of romantic dinners and meaningful moments. In the United States, Globalight will be unveiled exclusively at W Hotels, leader in modern travel, luxury design, and sensory experience. Its portable nature makes entertaining a gathering of friends or someone special a charming occasion whether at home or on the road. One bottle of Veuve Clicquot Rose will remain chilled for 4 hours and the LED lights will give a soft glow for the same time, making Globalight an ideal accessory for outdoor entertaining.

Honestly - the pictures after the jump are worth checking out… beautiful sureal photographs - and a fun sketch and story of how Karim Rashid came up with the design…

Karim Rashid on the design of the Globalight: “When Veuve Clicquot asked me to design a new project for their champagne, to continue the sensual integration of the immaterial and the material as i had done with the Loveseat, i immediately drew an elliptical scribble around the VC rose bottle as if to denote the intent - this is what i must do - and thought how could i bring light and champagne together? - and suddenly realized my scribble was the idea in itself - ‘surround the bottle with illumination’ - embrace the bottle with a dynamic energetic magnetism - encapsulate the bottle with warmth, so i literally made an elliptical object and designed Globalight - like a purse, or a handbag, the ovaloid vignettes the champagne - lights it, glorifies it, and embraces the fabulous pleasurable experience of drinking my favorite champagne. Salut”

With lighting handled by experts, Zumtobel, it can be on for 2 hours and won’t even heat your precious Veuve up…

Only 500 Globalights have been created worldwide with a suggested retail of $4500. In the United States, they will be available for purchase exclusively at W Hotels

Dolcetto 是一种早熟，低酸度只产在意大利皮尔蒙特（Piemonte）的红葡萄。Dolcetto翻译成中文是“小甜甜”的意思，其实用此葡萄酿成的酒一点也不甜，只是相比与同一地区的Barbera酸度要低，而且Dolcetto的丹宁并不比Barbera和Nebbiolo低，理论上Dolcetto不适合陈年。Dolcetto在皮尔蒙特区属二等酒，朝向好的葡萄园都留给了Nebbiolo, “小甜甜”只被种在Barbera和Nebbiolo成熟不了的地区。由于Barbera, Barolo和Barbaresco的生产周期长，比Dolcetto晚成熟近一个月的时间。Dolcetto不但可以填补Piemonte低档酒的市场，也为酒厂较快地赚得周转资金。

对意大利酒刚入门的酒友不妨可以先接触Dolcetto，然后再品尝Barbaresco和Barolo, 虽然葡萄不同，但对terroir的共性还是能在酒里体现出来的。

周末品尝了三款Dolcetto, 酒评如下：

Romana Carlo Dolcetto Di Dogliani 2003  $18

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颜色深红，闻起来有熏过的黑梅和淡的沥青味，喝在嘴里有干涩的葡萄干和黑巧克力的痕迹，结束比较短。

Monte Aribaldo Dolcetto D’Alba  2006   $22

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颜色很深，果味很重，丹宁和酸度平衡得很好，圆润，留味长。（我个人认为三款酒中最好的一款）

Coste & Fossati by G.D Vajra  Dolcetto D’Alba 2006 $25

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这款酒经常得到很高的评价，酒的丹宁比较重，酒精度也高，酒开瓶了很久才开始打开，缺了Dolcetto的新鲜的特性，口味重的人会很喜欢这款酒的。

1.Musar Cuvee Blanc, Bekaa Valley 2004, 12.5%

a palomino like nose, apple nose and flavor. refreshing and simple at this phase.

2. Hochar Blanc, 2004, 12%

fino sherry like watery color, refreshing

3. Chateau Musar Blanc, 2000, 12.5%

smoky, musky, flinty, very long fine finish. a touch of tannin

4. Musar Rose, 2004, 13%

fruity, smoky, some bitterness on palate, red fruit flavor, mid-long finish. 100% cinsault

5. Hochar Rose, 2004, 13.5%

peoney color, apple pear and touch of sweetness on palate, brown sugar like flavor, refreshing finish

6. Chateau Musar Rose, 2004, 12.5%

very pale onion skin color, musky

7. Musar Cuvee Rouge 2004, 13%

red fruit dominant, some leather and spicy, fine palate and sweet finish. blend of cabernet, carignan, cinsault and syrah.

8. Hochar Rouge 2002, 13.5%

some smoke, red berry, cranberry and leather on nose, pure finish.

9. Hochar Rouge 2001, 13.5%

smoky musky and leathery, long fruity musky finish.

10. Chateau Musar Rouge 2000,13.5%

red fruit and musky flavor, balanced, mid bodied.

11. Chateau Musar Blanc 1969

no matter it tasted like, it's still drinkable, but passed it's peak

12. Chateau Musar Rouge 1999

complex nose, mid bodied, intergraded and fine tannin. long finish.

1. Chateau du Carpia Bordeaux Blanc, Sauvignon ""Cuvee Barrique"" 2005, 12.5%

fermented in old oak barrique(for Sauternes), skin contact for 6 hrs, complex nose, peachy and apricoty, terroir driven, mineral finish, long, 7/10

2. Le G de Chateau Guiraud, Bordeaux Blanc Sec, 2006, 13.5%

70% Sauvignon, slow pressing for 4 hrs, a grassy smoky, citrusy nose, lime, apricot flavor, crispy, and mineral, long finish ,some gamey asparagus notes.

3. Le Dauphin de Guiraud, Sauternes 2004, 13.5%, the second label of Chateau Guiraud

apricot and white peach, balanced, spicy and a bitter mouth cleaning finish.

4. Chateau Guiraud, Sauternes 2006, Barrel Sample

botrytis, around mid palate, beautiful waxy texture.

5. 2005

smoky, mineral, wet wood, great complexity. super rich and super long finish.

6. 2004

intenser botrytis and closed

7. 2002

spicy, supple and rounder

8. 2001

complexity, balanced, spicy palate

9. 2003

spicy full and rich

品尝葡萄酒的历程品尝并不是饮酒，品尝是一种艺术。譬如观赏一幅画、听一曲音乐，假若你没有美术与音乐涵养，就不可能说出它的优劣。品尝通常分贸易品尝和技能品尝两种。贸易品尝的目标是为了迎合消费者的味道，扩大商品销路，技能品尝的目标是为了改良工艺技能，提高商质量量。对真正懂得品尝同时有这方面常识的人，他不仅了解被品尝的酒的优劣，同时也了解其工艺是否对，问题出自哪里，好在哪里，坏在哪里。

品尝的根基道理品尝是食品用处于人的觉得器官引起觉得的历程，是由化学或物理方面的"刺激"而来。在酒中有各类各样的物质能刺激人体器官，同时不仅仅是各类物质的单一刺激，而是综合的用处，在综合中的不一样点，要求能比较对的察觉与表达出来。在几秒钟内不只要把这种刺激觉得出来、回想下来，还要用精确的词语介绍出来，这也需要有必定的常识，需要有相那时候来认识营业，会用产业术语来表达你的觉得，还要有较长时候的操练。有了必定的根基功，就能自若地品尝了。

视觉用眼睛看一杯葡萄酒时，会发生三个觉得：1.颜色：可分为强度（深浅）和色调（辅佐水平）；2.透明度：澄清与污浊；3.有无气体：是否起泡。视觉是为香、味等预感筹办的起始。比方颜色鲜红是新酒，颜色棕黄则己老化。酒己污浊阐明工艺有误或变质。对消费者来说视觉是很主要的。通常的讲颜色好就是酒质好，颜色不美酒质也不会好。

下面所列数字是同一私人在视觉各不相同的前提下所反响的结果。

有六个桃红酒酒样，使品尝者按其香、味分列顺序，结果如下：

样品号ABCDEF正常品尝要领排序261354用黑色杯子品尝排序436152只看颜色，不闻味，经口品尝排序261354由上表可看出颜色在品尝中所起的用处，也能够说发现颜色会对酒质有个初步观念。

嗅觉这一觉得部分是在鼻子的后上部地方。香是由两步构成：先来自鼻，酒进进口内咽下时又返到鼻腔，这种动作恰如抽烟由口吸入再由鼻冒出来。嗅觉试验可先喝一小口酒，捏着鼻子，如是喝下后没有香的觉得，当将手放开鼻子就会从鼻中感应香气。用这种要领也是鉴此外内容之一。

味觉甜、酸、苦、咸四种味均由舌上反响出来。舌上有很多味蕾，在不一样地方反响出不一样的味，舌前部是甜的觉得区，舌两头是酸和咸，舌后是苦。因为觉得区如圆润、饱满、域不一样，所以感觉依次也不同样。酒进进口中匀称分布后依序反响出各类滋味。如红酒，先是甜味，后是苦味。好的酒这几种味是辅佐的，高品质的酒更是如是。甜虽能令人舒畅，但应与其它三味相辅佐。

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