It’s officially summer and have you stock up enough rosé for the summer yet? Worry not, @Vntners wine club got you covered. Vntners’ team has selected 6 different styles of rosés to let you taste through rosés around the world. How fun is that? 😉​ ​ I had the opportunity to sit in a virtual tasting hosted by @vntners with @glcwines and @forwinesake. We sampled 3 beautiful rosés out of 6. I’m so impressed with the lineup. 🤩 Can’t wait to find out what the rest of rosés would be. ​ ​ Following are the rosés we tasted:​ ☞︎ Charles Gonnet Rosé Vin de Savoie France 🇫🇷 2020 (Gamay)​ ☞︎ T. Berkey Rosé Napa California 🇺🇸 2020 (Cabernet Franc)​ ☞︎ Itxas Harri Ŕoxa Navarra Spain 🇪🇸 ​ 2020 (Garnacha)​ ​ I love the concept of @vntners to only offer wines made by artisanal winemakers and small, family-owned wineries practicing sustainable, organic, or biodynamic practice with minimal intervention. Gotta pay more attention on how the grapes are grown and the wine is made, as well as the story behind the label. 💪#RealWineFromRealPeople​ ​ #酒意思 #sipwithjoyce #vnters #rose #gamay #cabernetfranc #garnacha #picoftheday #winewriter #wineclub ​ #pinkwine #rosélover #roséallyear  #wineoclock #winedown #roseallday  #wineinstagram #winetime #winelifestyle #winetasting #sommelier #ワイン  #포도주 #部落客 #葡萄酒 #粉紅酒  #品酒 #侍酒師

Taiwan strawberry season officially comes 2020/2021台灣草莓季開始囉❤ ＿＿＿＿＿ fraise是法文草莓的意思，fraisier，翻作芙蓮，用來形容草莓芙蓮蛋糕，特色是在蛋糕體裡，會看到像圍成項鍊般新鮮草莓的斷面和立面，再用一些手法，讓各種風味融合、層疊、點綴，在歐洲，在法國，都是極具人氣的甜點，至於手法裡的魔鬼細節，該如何維持傳統兼顧創造新意，就是品嚐過程最玩味的地方。 高雄鹽埕 #溫柔實驗室 甜點主廚Jack做的草莓芙蓮，糕體是能負重較大的傳統法式蛋糕體叫génoise，口感接近海綿蛋糕，卻稍微再輕盈些，日系版本會更偏向柔軟蓬鬆的戚風（口感太過厚實則會變得像磅蛋糕）。蛋糕上他塗了自己萃取的草莓汁。 夾層的甜餡，法國傳統上是用奶油霜(crème au beurre)來做，但Jack融合了慕斯琳奶油霜（crème mousseline）的做法，它又被稱為是「德國奶油霜」，可視為卡士達醬的變形，裡頭他混用了卡士達、奶油、英式蛋奶醬和櫻桃白蘭地。 奶餡跟新鮮草莓的比例抓各半，上面又澆淋了一層覆盆子果凍，莓果的酸鮮加上比例設定，都成功淡化了奶餡可能造成的甜膩，而慕斯琳奶油霜原本就比較爽口，這些變因，都在在形塑了這顆草莓芙蓮蛋糕的獨特風格，#聽朋友說把上面草莓都切掉尖頭再倒扣回去_形成大小草莓球錯落的美感_是現在最時髦的裝飾法，真的蠻可愛的。 重點是，真 的 好 好 吃！ 難怪網路上看大家內用，都是直接把各種甜點全部掃上桌享受。 #strawberryseason #strawberryshortcake #strawberry #kaohsiung #taiwan #草莓季 #草莓蛋糕 #草莓芙蓮 #溫柔實驗室 #高雄甜點 #雄好呷

：：關於出貨：： 這幾天收到比較多人詢問出貨時間，因為這一週一直在跟廠商來回對時間（很像是在來回殺價時間） 所以一直還沒回覆私訊。  目前是 /會盡量在7月出貨完成。 /如果是6月份訂購的，可能就會到8月。 /若訂單有任何問題，哪個平台下單就用哪個平台留言給我喔！！   最近還是很努力在包貨，還有瘋狂趕圖，因為都是一人作業，很多事情會沒辦法掌控的那麼完美，對於這次把出貨時間拉的這麼長這件事情，讓大家等這麼久，我真的很不好意思，希望大家可以再給我一些時間，我會努力加快的！🙇   ::About shipping:: In the past few days, more people have been asked about the shipping time, because this week has been communicating with the manufacturers, so I have not yet officially responded to everyone.   / I will try to ship the order in July. / If you ordered in June, it may not be shipped until August. / If there is any problem with the order, please leave a message to me at pinko.   Recently, I still tried very hard to ship. Because it is a one-person operation, so many things will not be perfect. I am really embarrassed that this time I have been pulling the shipment time so long. I hope everyone can give me some time, I will try to speed up! Thank you! 🙇 #小鳥先生 #平淡日子裡的小鳥先生 #印章 #stamp #文具控 #文具 #stationary #信封 #letter rubberstamp #山泥泥 #yamadoro