AffordableBubblies
We speak toGeneralManager andFounderof
Rare&FineWines
K.K.Wong,who recommends
fourgreat valuechampagnes and their respective foodpairings.
美酒珍藏
(Rare&FineWines)
總經理及創辦人王先生為我們推介四款價格相宜的優質香檳，
更分享每款香檳的美食配搭心得。
KrugGrandeCuvée
Notes of toastedbread, hazelnut, nougat,
barley sugar and jellied fruits. Exceptionally
fresh in themouth, with rich and tangy
flavours of lemon andgrapefruit enhancedby
the subtletyof its fine and elegant bubbles,
KrugGrandeCuvée can agebeautifully.
FoodPairings:
This fine champagne can lend itself toa
plethoraof culinary combinations, from the
simplest to themost sophisticated, froman
extramatureparmesan to adishof turbot à
la truffe.
擁有烤麵包、榛子、鳥結糖、麥芽糖與鮮果凍的芳
香，與格外清新的口感。在細緻優雅的的氣泡襯
托之下，更突顯出豐富濃郁檸檬與西柚香。
Krug
Grande Cuvée
跟其他庫克香檳一樣，有極高的陳
年實力。
美食配：
此款精緻的香檳可配搭種類繁多的食品與佳餚，從
最簡單的陳年巴馬臣芝士到精巧的松露鰈魚，都相
配得宜。
ChampagneGodméBrutMillésimé1998
Theglittering yellow vintage cuvée is a
delight for the eyes. It is straight andpureon
thepalatewithnotes of roasted almonds
and citrus fruits. Thefinale is deep,
complexand lengthy.
FoodPairings:
Aperfectmatch for a sophisticated
aperitif, a saladof lobster or anold
Parmesan cheese.
此款陳年特釀香檳的閃閃金黃色非常
悅目，直接而純淨的口感帶有烤杏仁
與柑橘果香，伴隨深長、味覺變化細
膩而且令人回味的餘韻。
美食配：
可完美匹配一杯味道細緻的開胃
酒、龍蝦沙律或陳年巴馬臣芝士。
ChampagneMarguetRéserveGrandCru
This cuvée ismade from an excellent
assemblageof basewines from 2004, 2008
and 2009, with 63%pinot noir and 37%
chardonnay. The style is full, rich tasting and
beautifully rounded.
FoodPairings:
A lovely champagne that canbe enjoyedon
its ownor pairedwith crab, fish and chips,
and cheese straws.
由
2004
、
2008
及
2009
三大年份香檳結合而成的特
釀，葡萄比例是
63﹪
黑皮諾與
37﹪
霞多麗，酒身飽
滿結實，味道濃厚而擁有圓潤的結構。
美食配：
此款美妙的香檳可單獨享用，亦宜配蟹、炸魚薯條
及芝士餅乾條。
ChampagneDrappierBrutRosé
Verywell structured,withexemplarypurityof
red fruits. A striking champagneon thenose
whichoffers similar sensationson thepalate.
Warmand satiny, lightly spicedwithbalanced
hintsof stoned fruits thanks toa lovely
freshness in thefinish.
FoodPairings:
Ideal as an aperitif. Perfectwith antipasti,
salmon enpapillotte, grilledpink lamb, and
strawberry salad.
出色的酒身結構，散發紅色果實的純美芳香。
撲鼻的怡人香氣與舌尖品嚐到的口感如出一
轍。溫和絲滑的質感伴上微微辛香，與一絲
適度的有核果實香，結尾是清新喜悅的動
人餘韻。
美食配：
可當作開胃酒享用，配凍肉雜菜頭盤、紙
包三文魚、烤嫩羊排與士多啤梨沙律均
極盡完美。
Theholiday seasonwill soonbe in full swing,
ClubBel‑Airhasprepareda six-course
Christmas andNewYear celebrationmenu to
get you into the festive spirit. For those looking
to indulge further, ourdiscerning sommelierhas
handpicked sixdifferentfinewines togowith
themenu,makingyour festivecelebrationan
indulgent affair!
貝沙灣會所特別準備了聖誕新年
六道菜套餐與居民同賀佳節，
我們的侍酒師更為每道菜精心配搭
六款佳釀，讓你與摰親盡情
沉醉於節日享樂氣氛之中！
Appetiser
InternationalMeze
OysterTempura; Piewith
Abalone andFoieGras;
PorkRibswithShrimpPaste,
CigarilloofVegetables
Winepairing:Moët&
Chandon, ImperialBrut
Soup
Choice of
Bouillabaissewith
Tomato&Basil Bruschetta
or
DoubleBoiledBel-Air
PremiumSeafoodSoup
Winepairing:Chablis
PremierCru,CotedeLechet,
DomainedesMalandes 2012
Pasta
Choice of
CapelliniwithSicilian
RedPrawn
or
AngleHairwith
BlackTruffle&Botarga
Winepairing:Château
Talbot, Saint Julien2009
Seafood
Choice of
Pan-FriedPrawnswith
SignatureSauce
or
GrilledCodFish inMiso
SaucewithMixedVegetables
andCrispyRiceNoodles
Winepairing:Château
Lascombes,Margaux2008
Meat
Choice of
Pot-roastedWagyuBeef
CheekwithRedwineGravy
or
Wok-fried IberianPorkRib
FingerswithDriedSilverfish
andShrimpPaste
Winepairing:Château
LynchBages, Pauillac2007
Dessert
Floating Island
Winepairing: PatriciaNoble
Riesling,BrownBrothers
2008
雜錦頭盤
酥炸生蠔、鮑魚鵝肝批、
金牌海山骨、素菜春卷
配：
Moët &Chandon,
Imperial Brut
湯
可選
法式海鮮湯
或
貝沙灣海龍皇燉湯
配：
Chablis Premier Cru,
Cote de Lechet, Domaine des
Malandes 2012
意大利粉
可選
地中海紅蝦天使麵
或
松露天使麵伴烏魚子
配：
ChâteauTalbot,
Saint Julien 2009
海鮮
可選
秘製茄汁煎大蝦
或
銀鱈魚西京燒
配：
Château Lascombes,
Margaux 2008
肉類
可選
紅酒燉和牛面頰肉
或
西班牙黑毛豬肋條炒銀魚仔
配：
Château LynchBages,
Pauillac 2007
甜品
焗雪山
配：
PatriciaNoble Riesling,
BrownBrothers 2008
Wanttorecreatesomeof
thesedishes?Turnover
andtrytherecipes!
想試試親手下廚，可參閱後頁
其中兩道佳節菜式的食譜！
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