頭盤:
German Riesling Spatlese (因高酸度同微甜可配合糖醋茄子、酸甜小黃瓜)
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if u can buy 2005 German Riesling, Kabinnet is still enough sweetness and acidity, such as JJ PrumBordeaux white (草青及鮮果配芹菜蝦干)-->
good choice! also Lorie valley
Beaujolais (light red for )薰魚、素鵝、烤麩>>
since the 薰魚、烤麩 are quite sweet, i think choose Moulin A Vent or St Amour also are good! How about Croze Hermitage?
主菜:
NZ Sauvignon Blanc (acidity and fruitiness for 碧綠金菇卷, 松子海斑魚, 蒜香法國豆)
Champagne is also good ar!! I like to try Louis Roderer Premier or Vintage VCP.Chablis 1er Cru (for 毛豆年糕炒大花蟹或海虾) Perfect!
Bordeaux red (for 紅燒元蹄)
Good la!! i like those big wine with it.
甜品:
Moscato d'Asti (花香拼桂花酒釀)
What can i ask for more? all are my shallow experienced choice too
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