If you ask me, what do I love about Finger Lakes wines? My answers would be: ​ 1) After visiting FLX for the first time a few years back, I fell in love with the region immediately. I even thought about moving up there! ​ 2) The quality of the wines is world class. 3) The combination of the land, the grapes, and the people make FLX wines extraordinary.​ ​ Even though FLX is known for Riesling, the region has lots to offer. A few Austrian, Georgian, and Alto-Adige native grape varieties have been cultivated by a group of visionary winegrowers, along with local hybrid grapes, like Delaware and Catawba. ​ ​ I’m so excited to taste this 2019 @chepikawine Catawba Pet Nat. The wine displays gorgeous deep salmon roe color with copper hue. Frizzy and dry with distinctive aromas and flavors of potpourri, red delicious apple, rhubarb, and blood orange. It’s so delightful and refreshing.​ ​ I can’t help but pair the wine with this beautiful flower arrangement made by the talented @petalsbydani . Not only did the color scheme goes together but the uniqueness of orchids (Mokara Nora Blue orchids and Mokara Calypso) used here echoes the Catawba too. ​ ​ Need more reasons to love FLX wines? Find out what my teammates at @sommation_live say about FLX wines and the fun pairing they come up with! 😉​ ​ Have Friday! ======​ *Chëpìka is a collaborate project between FLX born @nkendallwine and renowned sommelier @pascalinelepeltier to recreate the traditional wines of the FLX by using the historical and natural resources of FLX region. Be sure to check them out!​ ​ #酒意思 #sipwithjoyce #sommation ​ #fingerlakes #flx #fingerlakesny #upstateny #rochesterny #iloveny #chëpìka #asianwineprofessional ​ #sommelier #sommlife #ワイン #포도주 
#部落客 #葡萄酒 #品酒 #侍酒師

#RAW #全台灣最難訂的餐廳 - 2019年晉升為 #台北 #米其林二星 餐廳 新加坡的餐廳獲得全世界最佳餐廳排行14名 . Raw是 #江振誠 ：這是我送給故鄉台灣的禮物。 - 一人NT$3500套餐 麵包 NT$150 芭樂汁飲料 NT$350 花茶 NT$忘了價錢 🔥都要再加一成服務費喔 找網路的代訂費用800 不帶訂定了一年用20組電話和mail都訂不到! 代訂竟然12:00:03秒給我訂到....請問....打字都不用時間~?(真的不好說的這部分) - 菜單在下方~ 清粥小菜、海膽 胭脂蝦、茗荷、甜豆 金針菇、熟成干貝、煙燻羅勒 水果玉米、高粱、麵疙瘩 RAW豆腐、舞菇、豆清 冬筍、綠蘆筍冬筍、土雞蛋土雞蛋 髒髒雞、脂味醬、黑蘿蔔 馬鞭草油、大黃、覆盆子 紅豆蒙布朗冰淇淋 核桃 - 燈光偏黃暗，拍攝下的照片都需要條很久R~~ 廁所很酷，廁所規劃的像是酒桶一樣，一個人一間完整廁所設備，獨立的包廂。 口味嘛~菜色吃入口中都是很精艷，覺得他把所有重點都放在刀工與擺盤創意思維，80%利用在地的食材，雖然沒有很高檔的進口食材，但是能把普通評價的食材做成這樣....也是服了~很有創意的想法~ 可是送餐的服務生....真的需要再加強加強囉~ 門口接待的區域真的風格也是很獨特...感覺長輩會喜歡～ ——————————— One person NT$3500 package Bread NT$150 Bale Juice Drink NT$350 I have to add another 10% service - The menu is below~ Porridge, sea urchin Rouge shrimp, lotus root, sweet beans Flammulina velutipes, cooked scallops, smoked basil Fruit corn, sorghum, noodles RAW tofu, mushroom, bean paste Winter bamboo shoots, green asparagus, winter bamboo shoots, earth egg eggs Dirty chicken, fat sauce, black radish Verbena oil, rhubarb, raspberry Red Bean Brown Brown Ice Cream walnut - The light is yellow and dark, and the photos taken take a long time. The toilet is cool, the toilet is planned like a wine barrel, a person has a complete toilet and a separate box. The taste is good~ The color of the dish is very delicate. I think he puts all the emphasis on the creative thinking of the knife and the plate. 80% use the ingredients in the ground. Although there is no high-grade imported ingredients, it can be evaluated. The ingredients are made like this....It’s also served~ very creative ideas~ But the waiter who delivers the meal.... really needs to strengthen and strengthen it~ The area where the door is received is really unique. I feel that the elders will like it~ . 🌍 台北市中山區樂群三路301號 📱02 85015800 🕛官網為主 . 版權所有©#anytravel #icetraveltaipei 歡迎轉貼標註連結，圖文未經授權嚴禁下載使用

- 🍴: LE PAN 📍: 九龍灣啓祥道17號高銀金融國際中心地下 💰: $1980 (Dinner set menu) 📝: 6/10 -------------------------------------------- 來自新加坡 的Chef Edward Voon是LE PAN的主廚，曾被英國雜誌評為十大最具創意廚師之一、擅於炮調現代法國菜。不過味覺是很主觀的東西，每人對氣味的喜惡接受程度也會不一樣。 *️⃣Amuse Bouche 精緻而味道可以👌🏻 *️⃣Gillardeau Oyster 新鮮，但調味一般吧😐 *️⃣Krystal Caviar Caviar的份量也太少了吧！看到人家在這裡吃個幾百元的lunch也是一盒上的，2千元的晚餐才那一點點，有點寒酸了吧？🙃🙃🙃 *️⃣Aka amadai 魚的湯汁濃郁惹味，配搭炸了的amadai很不錯。👌🏻 *️⃣Langoustine Ravioli 雲吞皮不會太厚，味道雖不錯，但不是這個價錢應有的質素😬 *️⃣Blue lobster 藍龍蝦算是新鮮嫩甜👌🏻 *️⃣Winter Truffle Truffle都算香，與chicken ballotine加鵝肝十分相配，應該是全晚比較好的菜式😆 *️⃣Racan Pigeon 把原本的羊換成了它家好有名的血鴨，我真的好後悔，因為血鴨只吃到血的味道，完全不懂欣賞。😓 *️⃣Rhubarb 這道菜大廚邀請我們到廚房觀看及享用，但個人覺得菜式味道不是驚為天人，此行為便完全浪費當中的意思了。 📝用餐經驗一般，雖然賣相配搭姣好，但食物味道太一般，應該不會回頭光顧了。 ------------------------------------------- * * #truffle #blacktruffle #bluelobster #caviar #oyster #ravioli #pigeon #lepan #topcitybiteshk #hkfood #hkfoodie #hkblogger #blogger #foodblogger #hkfoodblogger #hkeats #foodinhk #hongkongfood #hkrestaurant #followme #eatwithkh #eatwithkh_kowloonbay #手機食先 #相機食先 #吃貨 #美食 #全力食 #食評 #香港美食 #食好西