港式茶餐廳「小廚港作」出品,以「五星酒店」的秘密配方製作的雙黃白蓮容月餅,傳統的工藝,傳統的口味,甜而不膩的香滑白蓮蓉配上香濃的咸蛋黃,甜白酒的酸度和少許辛香能令蓮蓉更可口溫和,美妙之配搭!
「小廚港作」出品的豆沙月餅,皮薄餡靚,紅豆甘甜濃淡得宜。甜酒更能抵消了紅豆泥的甜味,在口中融為一體,驚喜之選。
ltsas of residual sugar provides a delicate late harvest. It was harvested on 17th of November. The conditions ocurred in the autum have gave rise to a different vintage than 2005, 2006 or 2008. On the nose aromas of overripe grapes, honey and pear. This vintage is fresher and soft. In its in-ception remain aromas of very ripe white fruits, subtle citrus, with light struc-ture but with an elegance and slight end.
Glistening golden hue. Very pure nose suggestive of exotic fruits and citrus. The palate is both fresh and concentrated. The aromas are still framed by generous, very elegant oak notes. An expressive yet very youthful wine all rolled into one.
A mineral wine with hints of spice and a taste of well ripened, partly candy coated yellow fruit flavours. It is very light in alcohol, lusciously sweet in taste and a wonderful dessert wine. this wine is a rarity, unmatched in this wine-world.