台北珍愛AOW快閃課。Pop-up class at AOW 12/17
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昨天，我有幸在珍愛 AOW 舉辦了另一場精彩的快閃品酒活動並和學生們一起品嚐了以下3款葡萄酒：
⚜️林奇巴居堡 Pauillac 2001：新鮮和燉煮黑色水果的香氣（黑醋栗、黑莓、黑醋栗、黑李子等）以及石墨、鉛筆芯、雪松、甜香料、泥土、皮革、森林地面、煙草的香味，非常完美的單寧結構，活潑的酸度，平衡，餘韻悠長，仍有很大的陳年潛力。
⚜️凱歌 貴婦香檳 1990：烤麵包片、奶油蛋捲、杏仁、堅果、蜂蜜、杏乾、檸檬皮、柑橘皮、餅乾、焦糖、奶油、蘑菇、松露、煙燻、白堊的香氣，美妙的高酸度，細膩氣泡和尾韻絲長。
⚜️François Mikulski Meursault 1er Cru Genevrières 2000：有著檸檬、柑橘、青蘋果、杏桃乾和桃子乾、榛果、香草、蜂蜜、焦糖、生薑、烤麵包、奶油蛋捲、餅乾、濕石、白花（金合歡）香氣 、與前兩款酒一樣，酸度極佳，口感肥厚油潤，令人滿意，餘味悠長怡人。
三款令人驚嘆的美酒！
Yesterday was another fantastic wine tasting event that I had the pleasure of hosting at the AOW. We tasted 3 wines with the students:
⚜️Chateau Lynch Bages Pauillac 2001: aromas of fresh and stewed black fruits (blackcurrant, blackberry, blackcurrant, plum, etc.), graphite, pencil lead, cedar, sweet spices, earth, leather, forest floor, tobacco, incredible tannin structure, lively acidity, balanced, very long finish, still has great potential for ageing.
⚜️Veuve Clicquot La Grande Dame 1990: Aromas of toasted brioche, almond/nuts, honey, dried apricot, lemon zest, citrus peel, biscuit, caramel, butter/butterscotch, mushroom/truffle, toast/smoke, chalk, wonderful high acidity with fine bubbles and lingering finish.
⚜️François Mikulski Meursault 1er Cru Genevrières 2000: Lemon, citrus, green apple, slightly dried apricot and peach, hazelnut, vanilla, honey, caramel, ginger, toasted bread, brioche, biscuit, wet stone, white flower (acacia), superb acidity like the two previous wines with some very satisfying fat and oily texture, also with a long pleasant finish.
The three wines were absolutely stunning!
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