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2009年6月
纳帕谷OPUS ONE作品一号1995-2001-2004-2005私品会：优雅当下尝
读者们有否经历过“迟来先上岸”这回事？当你还在回想之际，让我举手扬声吧。在两个月前我突然收到一个紧急通知，须马上赶赴在香港本地一个约会，接见几位专责名庄酒全球销售的重要人士。我当然是迟到赴会啦。但是，那一群等候我的人都蛮有耐性地观望我的来临，在那趟挺有建设性的会谈后，有人还答应我，将会特地安排一场他们代理的名牌佳酿精选年份品试会，让我作个点评。
那次先睹为快的品酒会终于在4月18日早上（那天是周六）举行。这是Michael Silacci米高 斯拉茨先生和Roger Asleson罗察 艾里森先生在香港岛四季酒店Caprice法国餐厅安排的OPUS ONE作品一号1995、2001、2004及2005四个年份的私人垂直品酒会。
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Michael Silacci米高 斯拉茨先生自2001年年初加盟OPUS ONE作品一号酒厂当上酿酒师，而他的第一件具挑战性的作品正是2001年那年出品。Roger Asleson罗察 艾里森先生是酒厂的公共关系总监。根据我的发现，作品一号的酒在2001年以前主要是Timothy Mondavi添莫非 蒙大维先生及Patrick Leon帕茨 李安先生酿制（李安先生是法国Chateau Mouton Rothschild木桐酒庄酿酒师）。作品一号酒厂是Robert Mondavi罗帕 蒙大维酒厂庄主 罗帕 蒙大维先生（他于2008年5月去世）和Baron Philippe de Rothschild罗富齐 菲里 男爵 家族在1978年合创。酒厂的首个年份作品是1979年。酒标的徽志不单是代表着蒙大维先生与菲里男爵的结合头像，还包含了欧美酿酒的永恒结合。
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也许，读者会对以下的一些作品一号产品酿酒工程数据产生兴趣（酒厂为了达至最佳组合，在每年的数额比例上会作出调配）：
葡萄品种：Cabernet Sauvignon苏维翁（80-97%），Cabernet Franc品丽珠（1-16%），Merlot美乐（1-7%），Malbec玛尔碧（自1994年在1-4%之内）及Petit Verdot小维多（自1997年在1-3%之内）
皮汁接触期：9-44天（1982年及2000年）
新法国橡木桶陈酿期：15-25个月（1991年及1980年）
在我出席这趟私品会之前，我过往曾尝过作品一号的少数年份，它们是1997年和1998年，两者都是优雅非常，惊喜无限，喝起来带有波尔多名酿的风格。我去这趟私品会的大使命是尝试发掘作品一号近几个年份跟过往的年份的表现差距。还有，我试图找出作品一号在中国的市场定位与增加销售数额的可行性。
我先把这四个年份酒的价格资料搁置一旁，然后按照倒数顺序的方式开始品喝他们。那瓶2005年露出深红中密度色素，不久便满布莓子和茶花鼻香，教人舒畅。味蕾带有杨桃及奶油香味，但木香不太明显。单宁中度而酒体中至圆满，酸度稍盖甜味，收结近长而略带苦辣，但干度不露。我较难推测这年轻酒的潜能，但根据此酒的低估价位，现在购买它作适时收藏也许是适当时机。何解？有请续读此文，直至末文几个段落有关我近日品尝过作品一号1992年的经验，读者便知晓当中玄机。
2004年的酒明显力壮沉重，它带有高密度深紫颜色，鼻子充满木桶、黑加仑子和草药香气。味蕾被白巧古力、玉桂和矿物粉味道笼罩着，单宁圆润，酒体丰满。虽然酒精度若隐若现，但却甜酸平衡。后味和暖而略带熏烟，收结悠长，干度和众水果味明显，略苦不辣。
2001年的酒呈宝石紫色而密度极高，樱桃及其他红皮莓子和橡木味充满鼻子。味蕾被无花果及葡萄干果支配，甜盖过酸，让酒液变为半甜状态。单宁丰滑，酒体厚壮。收结长而前述之各种香味暂进地先后重现。
1995年的酒（这是双瓶装）呈深棕红色泽，光泽仍在。在开瓶后的一个半小时已届备喝状况。但是，我们需要提前离开去赶赴附近位于置地广场内的L’Atelier de Joel Robuchon罗帕桑法国餐馆吃顿午饭。我增取在离场前很认真地反复品试每个年份酒，以图记下每个小节。此1995年酒在鼻子里散出肯定的掩制过红枣和山楂香味，但木味不太出众。草菇与橄榄香味微微地在味蕾上流连往返。单宁柔和而酒体柔软至中度。酒精度不算明显而后味蛮长，甜酸平衡及苦辣和谐匹配。
在反复品尝这四个年份酒后，我得要承认2001年酒是那天最好及合宜品喝的酒，然后是2004年酒，之后是1995年酒（我个人估计应现在把它喝掉，没必要再陈年下去）和2005年酒。诚然，那瓶2005年酒在我离开品酒室之时已显得有点粗糙。整体而言，那2001年酒是挺优雅，而那瓶2004年酒是蛮能支持下去的。
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我们到达L’Alter del Joel Robochuon法国餐馆后，为了尊重餐馆的惯例，再没去品试这几瓶酒了。但是，餐馆的法籍侍酒师Benero巴讷路先生倒是眼明手快，他一看到我们携了几瓶装上Opus One礼盒的东西，便马上递上一本极具权威性的葡萄酒圣经，让酿酒师Michael米高在书内的Opus One文章上签上大名，以佐证文章内容。那顿午饭跟Opus One酒同是精彩绝伦。
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在我们互相交换了国内市场分析的心得后，Michael米高向我提出一个请求，就是把剩下来的Opus One酒带去出席下一场在国内举办的宴会，好让国内朋友一尝开瓶了数小时的Opus One酒体和韵味。在会谈中，我只向Michael米高和Roger罗察表达了一个很明快的市场分析，就是根据目前中国海关的惯例名庄酒进关后会显得价位过高，在这情况下，有能力买这类酒的人都宁愿去买最有名的品牌。譬如说，人家宁愿买一瓶年份好差不详的木桐庄酒，也不会考虑买一瓶稍贵但酒质极好的Opus One酒。
我当午经过几个小时的旅程后终于抵达广东西南边的宴会活动，在场的众多“粤港澳酒业联盟”会员抢着去品尝Opus One酒，而最后的几滴酒仅在灌杯后五分钟喝掉。哦，原来优雅的Opus One酒是要“先尝为快”。这是我对此酒的整体恭维美言。
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我在上周六下午有幸品喝Opus One 1992年和纳帕谷ROBERT MONDAVI Cabernet Sauvignon Reserve 1993罗帕蒙大维 珍藏苏维翁及Harlan Estate 2003海伦园庄红酒。结局是这样的，我们包括评酒专家和一位刚在纳帕谷退休的酿酒师都一致认为，那瓶Opus One 1992年是当天最出色的纳帕谷酒。这瓶酒的整体表现是这样的：
酒色深红稍暗，鼻子满有黑嘉伦子和桂花香气，玉桂、烤培果仁与陈年果皮香味在味蕾上起了多层变化，单宁幼丝及酒体丰满，后味复杂带有黑巧古力、烟草和甘草味道。这么的17年酒龄的酒真是很棒！
纵使酒厂在酿造1992年和2005年酒的程式有别（诸如葡萄品种的配搭、皮汁接触期、橡木桶陈酿期等等），不管那两个年头的天气状况如何，这些酒都是经过严谨的生产过程，让酒能陈年多载。这正好是“Opus One酒能陈年多载”的最佳论说。收藏者和品喝者无用担心Opus One酒的陈年能力，可根据个人预算购买。
**此文章曾邗载于餐饮世界2009年6月酒客畅言栏目**
附：英文对照版
OPUS ONE Napa Valley Private Vertical Tasting among 1995-2001-2004-2005: So elegant to be tasted at once
Have readers ever experienced “LATE COME BUT FIRST SERVED”? While you are recapturing such an experience, let me raise my hand first. Two months ago I was given a last minute notice to attend a meeting in Hong Kong with some key persons representing a number of premium fine wines for world-wide distribution. I was of course LATE for the meeting. However, the waiting party was so patient to WAIT AND SEE me and after the constructive meeting, I was promised to be given a tasting opportunity of a series of selected vintages of a well-known wine within their represented profile.
This FIRST SERVED opportunity was finally given to me on the 18th April morning (it was a Saturday) when Mr Michael Silacci and Mr Roger Asleson were offering me a Private Tasting of OPUS ONE four vertical vintages, namely 1995, 2001, 2004 & 2005, at CAPRICE restaurant of Four Seasons Hotel on the Hong Kong Island.
Mr Michael Silacci joined OPUS ONE Winery as Wine Maker since early 2000 and his first master piece was the vintage of 2001. Mr Roger Asleson is the Director of Public Relations of the winery. As per my memory, vintages of OPUS ONE wines earlier than 2001 were mostly made by Mr Robert Mondavi who passed away in May 2008. Mr Mondavi was also the co-founder of they winery when he represented his own winery (ROBERT MONDAVI) to form the OPUS ONE joint-venture with the BARON PHILIPPE DE ROTHSCHILD family in 1978. The first vintage wine of the winery was 1979. The signature sign of OPUS ONE not just represented the integration of the images of Mr Mondavi & Baron Philippe, but also the ever lasting cooperation of American & European wine making.
Perhaps, some of these technical data for producing the OPUS ONE wines (varying year by year to reach the best combination) might be of interest to the readers, namely:
VARIETAL: Cabernet Sauvignon (80-97%), Cabernet Franc (1-16%), Merlot (1-7%), Malbec (1-4% since 1994) & Petit Verdot (1-3% since 1997)
SKIN CONTACT: 9-44 days (1982 & 2000)
BARREL AGING IN NEW FRENCH OAK: 15-25 months (1991 & 1980)
The last few vintages of OPUS ONE that I tasted prior to such private event were 1997 & 1998, they were elegant and terrific although they somehow tasted like premium Bordeaux wines. My main mission and target at such a private tasting was to try to investigate the current performance of different latest vintages of OPUS ONE against what I found various years ago. Next would be exploring the market standing of OPUS ONE in China and how it could be distributed more in the market.
Putting aside the price information of the presented vintages, I started to taste in a manner of count-down sequence. The 2005 released very pleasing nose full of berries and camellia flower aroma right after its exposure of dark red hue with medium intensity. There were flavors of star fruit & vanilla on the palate whereas the oaky taste was not quite obvious. The tannin was moderate and the body was medium to full, the acidity was a bit dominating the sweetness, the finish was close to lengthy with slight touch of spiciness & bitterness, but it was not dry at all. I could hardly evaluate the potential of this young vintage, but based on its under-estimated pricing, it might be the right time now to make a purchase of it for decent collection. Why? Please continue reading until the last few paragraphs of this article about my past few day experience of the OPUS ONE 1992.
The 2004 was apparently strong and heavy, followed by high intense dark purple color with nose of barrel, black currant & herbs. The palate was covered by white chocolate, cinnamon & mineral powder, the tannin was full & round whereas the body was full. The acidity and sugar content were balance although the alcoholic strength sometimes was apparent. The after taste was a bit smoky & warm, but lengthy with dryness & mixed fruits although the wine was not spicy but slightly bitter.
The 2001 showed jewel purple tone with high intensity, cherry & other red skin berries as well as firm oaky flavor on the nose. The palate was dominated by preserved figs and raisins, the sweetness was a bit over-powering the acidity, making the wine semi sweet. The tannin was full but silky and the body was heavy. The finish was long where the mentioned flavors progressively re-appeared one after the other.
The 1995 (as served from a magnum bottle) was showing dark maroon color but still with little shininess. It was almost ready for tasting after one & a half hour opening. However, we had to leave the venue soon to catch a subsequent lunch at L’Atelier de Joel Robuchon at The Landmark. I tried to memorize every little detail after a serious tasting. This vintage had a firm nose of preserved jujube and hawthorn whereas the barrel flavor was not outstanding at all. Non-obvious flavors of mushroom & olive were lingering on the palate. The tannin was tender and the body was soft to medium. Alcoholic strength was not distinctive at all and the after taste was long with balanced acidity & sweetness and harmonious matching of spiciness & bitterness.
At that particular moment after my repeated round of tasting of all four vintages, I must admit that the 2001 was the best for drinking, next was the 2004, then the 1995 (which shall be consumed now as per my finding) and the last was the 2005. To be honest, the 2005 became a bit rough by the time when we left the restaurant’s tasting hall. Overall, the 2001 was very elegant whereas the 2004 was very supportive.
We did not have the chance to make further tasting of these vintages at L’Alter del Joel Robochuon as per the restaurant’s practice. However, the French sommelier (Mr Benero) was so smart that he presented an English Wine Bible to Michael for his signature to certify his authentication to the article in the book. The lunch was of course as wonderful as the wines.
Michael asked me to do him a favor after my sharing of analysis of Chinese market with him, that is to bring the left-over bottles to my next party so that most Chinese guests could taste the wines after long-hour opening. I only presented a clear-cut market analysis that, due to the current Customs practice in China, premium wines would become over-priced, and affording class would simply choose the best known brands. For example, one would buy a Chateau Mouton within budgeted price level even one was not sure if the vintage was good or not if the price was slightly lower than that of a good OPUS ONE.
After long-hour trip to the next place of gathering in south-west of Guangdong Province in China, most members & guests of the GHM Wine Union (Guangdong/Hong Kong/Macau) were fighting for the OPUS ONE wines and the last few drops were simply finished at the last minute of five. Oh…, the wines were SO ELEGANT TO BE TASTED AT ONCE. That was my overall compliment.
Last Saturday afternoon, I got the great chance to taste an OPUS ONE 1992 against a ROBERT MONDAVI Cabernet Sauvignon Reserve 1993 and a Harlan Estate 2003. The overall result was that, even for those wine experts including one retired wine maker from Napa Valley, the OPUS ONE 1992 was the most outstanding wine among the Napa Valley team. It was with a bit dull dark red color, its nose was full of black currant & sweet osmanthus flower aromas, changing flavors of cinnamon, toasted nuts & preserved citrus on the palate, silky tannin & full round body with finish of complex flavors like dark chocolate, tobacco & liquorice. What a wonderful wine after almost 17 years! This is really a good supportive argument to say that OPUS ONE wines can be aged for many years. Collectors & drinkers shall simply care about their budgets against market pricing instead of wondering if the wines can be aged further or not.
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Wine Critic & Columnist in China (HK citizen): Kenneth Lo (KEN) 4 May 2009
BACKGROUND OF KEN:
佛山桂城“紫园”红酒咖啡馆：典雅韵味此中寻
众多广东酒业朋友皆知道阿KEN除钟情葡萄酒外，好像对其他相关东西却“无欲无求”，吃什么及还需喝什么都毫不介怀。大家只了解我的大部分表面喜好而已，其实，我因几年前当建材和家具采购工作的缘故，经常来往佛山各地，因而也爱上品喝咖啡。还记得小弟在昔日的酒博里也推荐过位于禅城福华路的“深度咖啡红酒馆，还有佛山宾馆（现在叫皇冠假日酒店了）附近的“啡尝左岸”等等？
我对喝咖啡是抱着非常简单的态度：无论是独喝或是伴着葡萄酒同喝，我都是选Cappuccino意式热奶咖啡或是Latte咖啡。我的标准很简单，Cappuccino除温度、奶泡、玉桂粉等等要达至平衡之外，咖啡液的表层也得要有点花式美观感。Latte便无所谓啦，它只需啡液不偏浓厚，够香便是。
月前在机缘巧合下，我的一位佛山咖啡行业朋友带我去位于南海桂城的“紫园红酒咖啡馆”喝咖啡，顺道看看有没有商机推介自家代理的意国酒。在抵达“紫园”之前，我朋友已在自己工作的咖啡红酒店里吩咐店员煮了一杯Cappuccino给我做个“热身”。到了“紫园”后，我又点了杯Cappuccino，看看这店的咖啡水准如何如何。
这“紫园”是由年轻貌美的老板娘在较早时承包下来经营的，除她以外，只有另一位美小女店员负责吧台等工作。那位老板娘竟是年仅二十出头的Lisa小妹妹，她居然有这么强大的创业心，仅在佛山某名店学了弄咖啡一段时间便毅然开启规模也不算太小的地铺式红酒咖啡馆，真是让阿KEN配服且自愧。
Lisa的紫园占地虽不过百来平方米，但它胜在位处于环境宁静的高尚住宅区（即丽雅苑中区），店外不愁停车点。店的主体由楼高三层的商铺组成。遇上好天日子，Lisa会把线条优美的户外家具摆放在店外属于屋苑的有盖行人路旁，让途人能“身同感受”般去体验客人在逍遥的气氛里享受咖啡和葡萄酒的香味。店内的一楼（香港人称之为地下）最讨客人喜悦的是酒吧的装置和靠近门口的“落地玻璃升台式”酒廊设计，坐在这两块小小地带犹如登上了Time Machine时光机器一样，把目下的烦恼抛诸恼后，倒流去另一片快乐时光。
店的二楼和三楼有点像外地的Duplex Condominium复式楼层似的，但各自的装修都极具典雅，让人淘醉于浪漫气氛当中。
我当时第一趟喝上Lisa亲自泡制的Cappuccino便冲口而出地说：这么好喝的Cappuccino啊！接着，Lisa还送上她精心研制的“柚子蜜糖特饮”，啊。。。，这饮料的那股润喉汁液真教人舒畅无比。
之后，Lisa便递上酒单让我这位所谓的“酒专家”作个评点。说实话，先别说Lisa在哪个价位进货，她果真是付出了很多很多来弄出这份酒单。这酒单确实是代表她的心意，无论在外观装潢，内里的设计和酒品的编序等等都显露出她的心思意念。Lisa还透过阅览的书籍去表达自己对葡萄酒和咖啡的心得。她算是我认识的咖啡店经营者当中，勇于寻找合适配搭咖啡的酒类和其他饮料的人。
我相信，如果Lisa能强化“酒单”以便供客人多点选择，而且还能自己提升对葡萄及其他酒的认识，她的生意额定能以倍数上升。还有，有这么多好酒配以她的一手好咖啡，一定能造就蛮多的情侣，譬如，香槟过后，男方终于鼓起勇气向女方说声“我爱你，你答应我吧”，而女方也会抱予含情或是会心的笑容加上点头来肯定之。经此之后，谁不记着，谁不怀念“紫园”啊？
若仍未能牢记“紫园”这家好馆子，也许Lisa以下的介绍会让大家有些印记吧：
一颗葡萄要历经多少偶然才会成为杯中的醇厚？
一段感情要历经多少风雨才会成为一生的执着？
紫色，那最神秘的色彩，荡漾在水晶杯里，便成了我们的故事
咖啡，那最迷人的香味，与牛奶融合的一瞬，交融的或许还有我们的心，我们的爱
当咖啡遇上红酒，当我遇上你，当我们相聚在这温馨的紫园
那么，就让我们忘却所有的烦恼、所有的浮躁，忘记那所有的所有
用我们最纯粹的心，来品尝我们的故事。。。
紫园红酒咖啡馆（Purple Garden Wine & Coffee）于2008年2月14日成立于佛山市南海区桂城海四路丽雅苑中区十号之四铺（即丽雅苑北区正门对面）。以经营进口葡萄酒、咖啡、健康饮品、休闲小食为主。这是一间承载着中国传统和西方文化的浪漫小屋。温馨的欧式装修、古典的中式艺术、亲切的友善服务、专业的多元产品，使这间小屋在喧嚣的闹市中显得那样的宁静。
紫园，静候有缘人
您会不会是那位来“紫园”寻找典雅韵味的有缘人呢？
最后，阿KEN在这酒博里作个大胆的保证：
Lisa，我看得出来你是好学不倦的“上进人士”，如果你要在葡萄及各类酒方面的认知获取更深了解，你只管告诉我，我定当跟你交流研究。万一你的提问超越我的知识，我会向香港的高人前辈“找查不足”。套用香港的销售人员一些术语：做不做成买卖都不是首要，能做成朋友也算是一种缘分啊，是吗？
Ken的博文：意国Campania省酒王GALARDI Terra di Lavoro 2005红酒：被人轻视须平反
阿KEN真要替这瓶产自意大利西南部Campania肯番尼亚省位于Terra di Lavoro拉乌鲁地区的酒王GALARDI伽拉蒂酒厂2005年红酒来趟大平反。。。。
本来自己日前被邀参加百尝师母靓太Jenny生日派对，满以为带瓶意国西南部酒王赴宴，因众酒风格有异，在表现上相对跟百尝师傅预备的陈年波尔多酒应差不了太多，好让与会者能多点口味上的了解和分享。再者，我对被邀的粤港澳酒业联盟重点成员“Fondu方军老总”寄予蛮大的期望，皆因他过往替不同酒聚的事后报道作了挺精彩详尽的描述，让缺席者有如亲临现场一样。
在派对席上，我对方总把这酒王作了挺详细的资料介绍，还作了不逞之请地邀请他带这酒的瓶子回家，在第二天做个深入报道。当时看着方总肯首的回应，我内心充满安慰。岂料方总翌日初段的酒博报道只草草地提到“意大利酒”这个名词。经小弟私下与“小方”讨论后，他才马马虎虎地补上“Terra di Lavoro 2005”。反之，那些“无人不晓”的名庄酒却大肆介绍。这到底是什么态度啊？谁都知道“阿娘是女人啊”！读者如单看“Terra di Lavoro 2005”便晓得是何物，请告诉小弟，我把手上仅余下的这一瓶好酒与君共享，互相探索当中奥秘！
我及后看了近月“酒海观潮”杂志才“如梦初醒”，在杂志里的什么“国内100大葡萄酒极具影响力的名人录”竟找到小方的玉照，他除了是那份杂志的主编，还是“意大利Piedmont皮埃蒙特出口公会中国顾问”。啊，原来小弟错怪好人，小方这样做是别有苦衷的！怪不得，我在今年的两趟于东莞醉心红酒业主办的“托斯卡拿美酒晚宴”里都找不到小方的芳踪。很巧合，小方那两趟均在事前亲口答应会出席宴会的。原来小方不便报道意国别省的酒品，免得开罪了那家出口公会及当上“二五仔”之名（香港的俚语解作叛徒）。
小方，别耿耿于怀，各为其主，阿KEN是明白的。求人不如求己，就让阿KEN亲自动笔点评这瓶意国西南部酒王吧（我也期待小方替其公会付出实际贡献，专题点评一两瓶Barolo酒王及Barbaresco酒后，好让酒友们蒙莫大得益）。
请大家先看看酒标正面的古国地图，酒厂特意透过这地图标榜他们采用两款种植长达两千年的当地老葡萄品种混合酿酒（故此在意国的法规里，这酒只能获IGT的档次）。这两款葡萄名为Aglianico及Piedirosso，同类葡萄在邻近的希腊爱琴海岛的火山群均可找到，只是后者的“碳灰味”更为明显而已。无独有偶，Campania肯番尼亚省的Terra di Lavoro拉乌鲁地区周边都能找到老化的火山群。君不记得该省近年出土的两千年前被火山活埋的历史文物吗？当中计有古代的陶制醒酒器，墙上壁画，还有首代玻璃器皿（这毫不透光的东西证明了玻璃非德国人发明的）。
这么极具悠长历史的葡萄品种所酿造出来的好酒不在网上发表是阿KEN的罪过啊！
另外，请参看这酒的国际市场身价吧。Fattoria Galardi伽拉蒂酒厂（Fattoria解作农场）并非每年酿酒出售（还有是限量生产：平均一年只酿400多箱），遇上不好收成，宁愿不干，向劣酒Say No，从不妥协。它近年出品屡获国际权威高度评价，好像美国Robert Parker Jr小派克先生和他的Wine Advocate酒评社就给同款酒的2001年99分，还猜说这2001年酒能陈年至2029年及市场价可攀升至美金195-308元。这瓶2005年的年轻酒也获他们赋予93分（但出厂价却稍比2001年高些），而价格上当然只能达至两百多块美元。庄主Arturo Celentano车兰坦奴先生和酿酒师Riccardo Cotarella哥他里拉先生真是功不可没。
阿KEN就在去年开了2001年那瓶99分的好酒让深圳酒业一些良师益友品喝，当时也有人开了几瓶165年老树的Langmeil朗美南澳酒与众同乐。2001年酒（以80% Aglianico及20% Piedirosso混酿）果真是层次多端，但在每个段落里却不失平衡细致。
那么，2005年的又怎么样啊？且看看小弟的评语吧：
紫红酒色，密度高超；黑果香味，先发制人；味蕾满木，松露烟熏；继而红莓，还有焦糖；单宁顺滑，酒体厚壮；层次分明，每段和谐；收结不干，后味无辣；表现悠长，好酒一瓶。
在这儿再次向小方说说：如果小方下回肯定是出席咱们的酒宴，阿KEN会尽努力带些Piedmont皮埃蒙特好酒来与君共尝，免得你重遇尴尬场面啊，谢谢多多包涵！
还是来个杂志推荐
《中国葡萄酒》杂志出版发行已经两年多了，在南方的宣传推广的力度不够，认识和了解它的人不多，多少有点遗憾！
为了改变状况，重新在深圳设立了办事处，由我来担当，新手上路，还望葡萄酒爱好者们多多支持。
由于葡萄酒度数低、有益身体健康，加上生命力极强，有变数，已经进入不少家庭的餐桌上，也赢得不少爱好者的青睐。
原来很少到中国来进行推广的国外酒商现在出现不少，市场的潜力肯定不小！
作为一本专业的葡萄酒杂志，希望带给大家不少这些信息，我们会越做越好！支持一下！！