食品飲品
Chateau Olivier Rouge 2009奧利弗酒莊紅葡萄酒 2009
R.P. 90 pts.
Dense ruby/purple, with sweet, unsmoked cigar tobacco intermixed with graphite, black currants, cherries, and spice, it is medium to full-bodied, fleshy, beautifully textured, and long.
HK$430.00
Chateau Talbot 2010大寶酒莊 2010
R.P. 91 pts.
Deep garnet in color, the 2010 Talbot opens with maturing scents of fruitcake, Chinese five spice and cigar box plus hints of dried mint, pencil lead and chargrill. Medium to full-bodied, the palate is pleasantly spicy, with a light grip of chewy tannins and just enough freshness, finishing savory.
HK$650.00
Chateau Corbin 2015科賓酒莊紅葡萄酒 2015
R.P. 92 pts.
The 2015 Corbin is medium garnet-purple colored with cigar box and spice box notions accenting the core of red and black plums, blackberry preserves and earthy layers plus a hint of lavender. The palate is medium to full-bodied, firm, elegant and well balanced with grainy tannins, finishing lively and long.
HK$360.00
文記秘製魷魚醬398克
- 香港製造
- 魷魚醬其實沒放魷魚，而是用來沾水魷魚吃，味道鹹鹹香香且偏辣，簡直係百搭醬料 。
- 建議食法: 炒粉麵，炒蜆，點魚蛋，豬皮，各類冰鮮海鮮等，用魷魚醬撈一撈即可食用。
- 醬料適合存放於室溫，陰涼乾爽處，避免陽光照射、高溫及潮濕地方。開封後，請儘快食用，若分開多次食用，請從包裝取出需要份量後，並儘快將包裝密封。請勿將產品與含有強烈氣味的物件一同存放，否則有可能會發生氣味轉移。
HK$48.00
HK$32.00
Chateau Giscours 2016美人魚酒莊 2016
The aromatics are very focused with black fruit, violets, fig and mineral scents that are very well defined. There is even a dab of mint chocolate making a surprise appearance on the aftertaste.
HK$450.00
Chateau Duhart-Milon 2003杜哈米隆古堡 2003
R.P. 94 pts.
It boasts abundant notes of cedarwood, creme de cassis, licorice and a hint of lead pencil shavings. Full-bodied, rich, dense and fully mature.
HK$750.00
Chateau La Mondotte 2008拉夢多酒莊紅葡萄酒 2008
R.P. 96 pts.
The wine boasts an opaque purple color along with sweet aromas of mulberries, creme de cassis, blackberries, espresso roast, chocolate and toast. Sweet tannin, an opulent mouthfeel and a flamboyant personality make for a prodigious/compelling wine that can be drunk now or cellared for two decades or more.
HK$1,980.00
Chateau Suduiraut 2006
R.P. 93 pts.
he 2006 Suduiraut has a dried pineapple, Aszu-scented bouquet that gains intensity with aeration.The palate is medium-bodied with decent botrytised fruit, fresh and crisp with notes of bitter orange, honey and mandarin, quite saline on the edgy finish.
HK$450.00
