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食大閘蟹飲咩酒?(下篇)

Photo credit: www.wine.net
上個禮拜同大家分享咗花雕、法國黃酒同埋雪莉酒配大閘蟹,今日就同大家分享吓唔同的葡萄酒點同大閘蟹配搭。
先旨聲明,小弟以下的分享,有一個先決條件,就係唔落醋食蟹。點解?其實如果要玩Food and Wind Pairing,食材本身的味道故然要考慮,但係醬汁的味道有時候會更加影響到最後的體驗。舉個例子,同樣係蟹,清蒸蟹同避風塘炒蟹已經係兩種完全唔同的風味,用支清爽帶酸的Chardonnay 去襯避風塘炒蟹?一係就支酒完全比碟蟹搶晒,一係就果酸同辣味打晒交,一D 都唔舒服(尤其係唔受得辣的人)。所以呢,搵次食蟹留返一兩隻唔用醋,就咁配酒試吓啦!
首先同大家分享的就係兩種同一個系列的葡萄造的白酒,就係芬芳型白酒( Aromatic White Wine)。點解要揀呢個系列呢?因為呢個系列的白酒就係香氣非常突出,同好多香氣味道複雜的亞洲菜式都好夾,所以同有「自帶五味」的大閘蟹都相當匹配。今次我揀的係Gewurztraminer (瓊瑤漿)同埋Riesling(蕾絲令),而且係兩種唔同風格 – 半甜型(Semi-sweet)同乾型(Dry)。
Gewurztraminer (瓊瑤漿)呢隻葡萄原產於德國,但係依家出產得最多同為人熟悉的反而係法國的ALSACE 區。Gewurztraminer 係一種香味非常突出的葡萄,由西柚香氣到荔枝同菠蘿的香味都有,視乎採摘時的成熟度。Gewurztraminer 最出名的一定係荔枝味,但係其實佢的蜂蜜、橙、桃、杏甫、薑味都係好出色,亦係非常之討好的。半甜的Gewurztraminer配大閘蟹,最主要就係佢濃郁的香氣,同埋佢帶微甜味道,可以同帶鮮甜同鹹香的蟹黃做到對比的效果,相得益彰。此外,提到佢有唔同帶酸的水果風味,亦可以同蟹肉起到提鮮的作用。況且,帶甜的Gewurztraminer會比較口感豐富D,唔會輕易比蟹黃搶晒鏡。
另一款可以考慮的配搭的就係Riesling(蕾絲令),佢亦都係原產自德國的葡萄。香氣由較酸的青檸、檸檬,去到菠蘿同杏甫咁甜都有。揀乾型的Riesling 的原因正正就係佢較為高的酸度同清新的口感。同食大閘蟹會配醋的道理一樣,酒的酸度唔單止可以避到泥味或者係腥味,而且仲可以去除食得蟹膏多的肥膩感,令你有胃口繼續KO多幾隻。德國有幾個主要Riesling生產區,例如Mosel、Pfalz、Rheingau同Rheinhessen。其中的Rheinhessen出產的Dry Riesling 就係香氣濃郁、中度酒體、適中酸度同性價比高的選擇。
除咗Aromatic White Wine,好多人都鍾意用氣泡酒(Sparkling Wine)配大閘蟹,最主要就係呢個係經典配搭,而且氣泡的口感可以令人覺得清爽,可以中和蟹黃的油膩感。當然,唔同氣泡酒的味道唔同,夾起嚟有唔同效果,例如香檳會有較多由酵母菌而嚟的麵包、餅乾同多士味,咁同蟹黃的味道會有提昇的效果(想像一下蟹黃多士, 哈哈!),而一D 有清新果香的氣泡酒,好似之前提過的Riesling 造的氣泡酒,就集合咗果香、氣泡同酸度於一身,同大閘蟹自然夾啦!
以下係Gourmet Life 有而又可以配到大閘蟹的葡萄酒,訂蟹之餘記住訂埋酒呀!
1. Kissinger Gewurztraminer (Semi-Sweet), Rheinhessen

2. Kissinger Riesling Spatlese (Dry), Rheinhessen

3. Kissingher Riesling Brut (Sparkling, Dry), Rheinhessen

想睇埋其他葡萄酒,CLICK 呢條LINK 啦:GL 網店 -- 葡萄酒系列