酒在超市 4000 版聚

而家我都係好懶，真係鐘意就寫下就算，不過咁，有好野總會介紹俾大家既。

上星期二考完試，氣都未回哂又一口氣join左兩個tasting event，美其名係tasting event，其實咪又係咁，之不過，都有d gimmick既。

講番正題既4000版聚先，之前已經join過一次 (3000個陣)，個page而家都唔少人睇 (俾我當初add個陣得千幾個多好多)。版主都好有心咁介紹下超市有咩酒買得有咩係伏既，雖然而家個方向可能改左少少，仲有sake添，不過唔緊要，咁樣反而仲有多d新野睇。其中一支仲要福島縣既 “大七純米生酛”，當然有人聽到怕怕，但你知道實際地理位置既話問題不大的。而且在溫燗飲就岩岩好，本身米味可以好warming的。

呢次因為人多既關係，其實分左幾張檯坐，但係一人帶一支酒之後，中間張檯就變左一字長蛇陣，相機都映唔哂。

我地係有諗過整唔整番個page，介紹下飲過既wine，join過d咩event，不過呢，個個都咁懶，講左十年都係唔會成事架啦。算啦，都係睇番人地個d先。

WSET - Diploma exam (June 2014 - unit 1, unit 4)

這次的 WSET Diploma 的 Spirit (unit 4) 及 Beverage Industry (Unit 1) 考試終於完成。考完的時候我只是感覺到右手震顫得利害，無他，很久沒有考過論文題也。

在這裡我不打算討論考試內容，只是談一下對考試的觀感啦。雖然準備 unit 1 所花的時間比spirit的theory及tasting的部分來看不算多，頂多是比較花時間上網做research，但其實 unit 1 及 unit 4 一併考也頗為辛苦，

不過，我依然認為這次準備不足、深度不夠且準備的內容也僅僅只能在考試扼要地回答。而且現在不像讀書的時候那麼好記性，考理論題時也要花點時間回帶。至於tasting，大家都認為第一支比較難估。

雖然Unit 1考的內容與預備的相距不遠，但在時間管理上要改進一下。連續寫了那麼久的字，寫都寫到手跛，而且當年讀書不是文科出身，對這樣連續寫字的考試，幾乎沒有經驗。

還是希望這次考試合格啦。

The WSET Diploma exam for Spirit (unit 4) and Beverage Industry (Unit 1) finally comes to an end yesterday. I am just feeling tired as my right hand is already very tired after long time essay writing, as I have not taken any essay type question these years.

I am not intended to discuss those exam content, just talking about the feeling for the exam. It is quite harsh to take unit 1 and 4 together, although the time you need to spend on unit 1 (mainly doing research on the web) is not very much compared with spirit tasting and theory. 

Still, I admit, my preparation was not very in-depth and those content were just enough to write a reasonable length in the examination environment. My memory was not as good as I was young, and trying hard to  recall my memory when doing spirit theory question in the exam. For the tasting session, most of the people are frustrated with the exact type of spirit.

For the unit 1 question, it was not very far away from my expectation but need to do better on time management, and it is really really tired for continuous writing. We did not expect this will beat us much, may be we are not used to such condition for my science and engineering background in the past.

After all, I still hope that I can get a pass on both papers.

WSET Diploma - unit 4 Spirit exercise for theory questions

離考試兩個星期多d, 做下D題目先, 但我而家open book做都唔易, 而且冇咩idea 10分鐘寫幾多, 而且我下面係寫20分鐘的長度來的。anyway，俾大家參考下先。

Armagnac

Armagnac is the France’s first brandy. Today, its volume is about 18000 hL, but when the period of Phylloxera, volume has dropped to 5000 in 1937 and the reputation Is ruined at that time and now have already recovered.

Unlike Cognac, which have 4 main distilleries, Armagnac has many small merchant house and estate producers but without any dominant distilleries. The label terms are similar to Congac, which consists of VS, VSOP, Napolean, XO and vintage, of which XO and vintage consists of 40% of sales. The ageing requirement in oak barrels are 1, 4, 6, 10 years respectively.

For the grape variety, total 10 are permitted and 4 are playing the important roles: Ugni Blanc (Terbbiano in Italian): 55% plantings, with good disease resistant, low sugar and high in acid therefore low in alcohol. It gives grapy and floral character.

Baco: 32% plantings, with rich, earthy, prune-like character

Folle Blanche: mainly floral

Colombard: spicy, peppery edge

For the crus of Armagnac, the majority planting is Bas Armaganc, and then comes to Tenereze and Haut Armaganc. However, it is hard to pinpoint the role of the style of given cru, as very varied landscape across the region. For the winemaking process, addition of SO2 and must enrichment is prohibited, and fermentation Is made separately for different grapes, and is about 8 – 10% abv.

For the distillation process, although either pot stills or continuous still is used, a unique column still called alembic Armagnacais is used. It is made up of a burner, a column, a wine heater and condenser. Wine is flow through to the condenser by gravity, goes to heater when heated, and then passed into the still. Vapours will pass back into the serpentine in the wine heater and condenser before collected as new spirit. The column still is at 17 plates maximum. Grape varieties are distilled separately, as the still is not stopped, when the first grape variety is used up , it switches over to the second immediately. It may result to a barrels for both wines are collected.

For the maturation, it is spent to new oak barrels for the short period and then goes to old. European oak is preferred but black oak from Monlezun forest is also use.

WSET Diploma - Spirits Tasting (2nd trial - part 1)

接著的另一晚，總共寫了13支tasting notes，好艱苦，但唔做唔得。其實讀這一課真的有點痛苦，因為任何spirit都要試，包括你鐘意同唔鐘意的。

WSET Diploma - Spirits Tasting (1st trial)

為了6月10日unit 4 exam spirit exam的緣故，考試三人組又再出動，之前搜索過的liqueurs剛好也大派用場。我就借用這裡，讓大家分享一下先前寫的tasting note。這次的課題主要是rum，再加兩支大家平日不常見的。

Restaurant LE MiDi （レストラン ル・ミディ）(日本中部旅行 - 美食篇)

當日由飛驒古川坐Benz順風車回高山，之後慢慢走過來就是為了食好野。真的不講笑，這一些也算是整個旅程吃得最賞心的一餐。

中國名粥

這次把場景搬去澳門，這家算是最近吃得最為滿意的一家食店。去的時候已經想試，不過沒有機會，所以就趁著今次早一點去，未到人家的午市時間光顧，而且還可以在街市買現成的海鮮吃，保證是最新鮮的。

銖記海鮮飯店

記得好多年前來過，不過剛剛上個月去完馬場試wine，之後順路過來到跑馬地熟食檔啦。其實夜晚熟食檔有兩家店在營業，一家是嫦記而另一家是銖記，哪一家好食點我不太清楚，不過剛巧兩次都是去銖記的。兩次都吃得好滿意。

Tea Saloon By Anotherfineday

是日清明假期，不過落在星期六，即係對我來說沒有任何著數。但唔緊要，最緊要還是有好東西吃，這次還特意上了半山。這回做懶人，走上半山要花長長的時間，倒不如坐的士去。

一杯屋

唔，這一間餐廳我都有一段時間沒有來啦，地點是澳門逸園中心八樓，而且幾年間數次來過都是午飯時間，晚餐的串燒也未試過。想著想著，好啦，都有一段時間沒有來過，而且又未試過晚飯時間的真章如何，所以也來一次啦。當然，水準是一貫的沒有變過，之前都有擔心過，但一聽到裡面的一大堆日文對話，相信擔心也是多餘的。上面的開頭點的上炭燒牛舌，開店到現在都沒兩樣啊，但我喜歡極上的啊，因為與仙台的有八成水準。