酒逢 - 知己
A. O. P. Corbières
12.5 % Vol
Incredibly elegant, Balanced, Suave
Sommelier advice: Ideal drinking temperature, 12° to 14°
Robe: Light gold yellow, green blush.
Nose - Bouquet: Lovely aromas of fresh white flesh fruits with a hint of minerality.
Palate: Well balanced, delicate and complex long-lingering finish.
Winemaking- Le Chai des Vignerons: Hand-picked, destemming, direct pressing, vinified at 16-17°
Vineyard and soil: Chalky clay.
Mediterranean climate, mild Winter, arid and dry Summer.
Medals: Orfèvre 2019, Bronze medal, « Concours interprofessionnel des grands vins de Corbières 2020», Orfèvre 2016, Gold medal « Concours interprofessionnel des grands vins de Corbières 2017 », Silver medal, "Concours des Vins de la Coopération Occitanie 2019". WINERY
All the fish, fried and steamed or braised seafoods, steamed pork, steamed chicken, ginger, dark vinegar, honey, tangerine peel, anise, sesame.
Delicious dishes from the Cantonese Cuisine with Orfèvre!
Braised-fried grass carp tail, fried giant garoupa & termite mushrooms,
Double boiled thread fin fish, steamed bream with preserved black olives,
Steamed grey mullet with fresh lemon, braised mushrooms with fish puffs,
Steamed salted fresh fish, braised mackerel steak, flathead fish soup with papaya.
Fried prawns with soy sauce, wok fried prawns & salty egg yolk, pan baked noodle fish,
Steamed crab with sour plum, fried meat pie with salted fish and dried scallops, boiled red meat clams, Braised dried oysters with mushrooms, fried vegetarian squids with fermented black beans,
Braised abalone with oyster sauce, deep fried whitebait & tea tree mushrooms.
Steamed minced pork pie with preserved black olives, barbecue pork,
Steamed pork with dry turnip & pumpkin, stir fried pork with fish sauce & crispy ginger,
Deep fried golden meatball (shrimp & pork).
Chan’s steamed chicken, Hainan chicken rice.
Black fungus & dark vinegar & ginger sauce.
… and French blue cheeses, Mango, coconut, almond or sesame sweets.