Vueve Clicquot, La Grande Dame, 1996
◎产区：法国 香槟区 Champagne, France
◎葡萄种类：65% Pinot Noir, 35% Chardonnay
◎其它推荐年份：1995, 1993, 1990, 1989
◎适饮温度：10℃
◎最对味DIY食谱：柠檬腌烤猪排

世界级的顶级香槟之一，这支来自好年份的特级香槟可说是高雅深邃的极致，适合最特别的场合饮用。适合搭配精致的海鲜如龙虾、比目鱼，或者如香槟酱烤鸡或烤猪肉等白肉佳肴。

One of the world's greatest Champagnes, this prestige cuvee from the legendary 1996 vintage is pure elegance and sophistication. This is a wine for the most special of occasions.Match with sophisticated seafood dishes like lobster and turbot or with white meat dishes like Roasted Chicken in Champagne Sauce or Roasted Pork.

Dom Perignon, 1999
◎产区：法国 香槟区 Champagne, France
◎葡萄种类：Chardonnay, Pinot Noir
◎其它推荐年份：1995, 1990, 1988
◎适饮温度：10℃
◎最对味DIY食谱：美国鸡丁炒百果

这款顶级香槟出自上好的1999年份，色泽金黄亮丽，丰富的柑橘与蜂蜜香气，成熟水果、矿物质与奶油风味。本酒并不过于强劲，具有多层次风味与非常绵长的余韵，那细致的气泡一入口令人心旷神怡。可搭配滋味淡雅的广东海鲜料理、精致小牛肉或鸡肉料理。

One of the best Champagnes of the great 1999 vintage, the wine features a golden yellow color, abundant citrus and honey scents, layer upon layer of ripe fruit, mineral and creamy flavors and long finish with persistent fine bubbles.Match with elegant Cantonese seafood dishes and refined veal or chicken dishes.

Campofiorin 'Ripasso' (IGT), 2004
◎产区：意大利 其它地区 Others, Italy
◎葡萄种类：70% Corvina, 25% Rondinella, 5% Molinara
◎其它推荐年份：2003丶2001
◎适饮温度：18℃
◎最对味DIY食谱：菠菜面烩培根佐奶油酱

这款酒在1964年开始酿造，并以特别的里帕索二次发酵方式酿制，是Masi最受欢迎的酒款之一。此酒呈深红宝石色泽，有迷人的红莓果和黑莓香气，带有浓郁黑樱桃和梅子风味，余韵悠长隽永，是一瓶价格合理的优质好酒。需20分钟的醒酒时间；可搭配肉类意大利面、烧烤肉类，即使是台式烤肉也相当合适。

First made in 1964 using the special Ripasso double fermentation technique, this is one of Masi’s most beloved wines; the wine has a deep ruby red color, lovely red and black berry nose and concentrated black cherry and plum flavors with a long satisfying finish; this is very well-made wine that offers a lot of quality at a reasonable price.Allow 20 minutes for breathing; match with elegant meat pasta dishes and all kinds of roasted and grilled meats as well as Taiwanese style grilled meats.

Brolo di Campofiorin (DOC), 2003
◎产区：意大利 其它地区 Others, Italy
◎葡萄种类：80% Corvina, 20% Rondinella
◎其它推荐年份：2003丶2001
◎适饮温度：18℃
◎最对味DIY食谱：红米炖肉

这是Masi另一款使用里帕索技术所酿造的好酒，有着深红宝石与紫色色泽，香气中充满莓果和樱桃气息，在各种红色与深色水果滋味中夹杂着宜人酸度，余韵层次丰富令人印象深刻。需要30分钟的醒酒时间。很适合搭配烤牛排、羊排和口感扎实的炖肉，与上海风格的红烧肉也很登对。

Another lovely Masi wine made using the Ripasso technique this wine features a dark ruby red and purple color, aromatic nose of berries and cherries and lots of red and dark fruit flavors with good acidity and an impressively complex finish.Allow 30 minutes for breathing; lovely with grilled steaks and lamb chops as well as hearty meat stews, this wine is also very nice with Shanghai style braised pork.