Wine & Champagne

About sense and taste. About my life.

星期四, 9月 01, 2005

Dom Perignon 1993, 1995, 1996品嚐記錄


上週五參加了一場Dom Perignon 1993, 1995, 1996品嚐會,以下是我的品酒記錄:

Dom Perignon 19931993年大概是我最常喝到的一款Dom Perignon 年份香檳,次數至少有10次以上。從2002年第一次喝到這個年份時,我便覺得Dom Perignon 1993應該是屬於要早喝的年份香檳。多次品嚐Dom Perignon 1993的經驗是──欠缺支撐酒體的酸度,以我的口感而言,屬於偏甜,不過,還是一款很討人喜愛的香檳,不太複雜。這次品嚐1993年,我覺得已完全邁入成熟期,濃郁的烤吐司、奶油蛋捲香氣,入口的creamy、甜美,十分可愛,但是幾乎嚐不到酸度,感覺有點輕軟,酒色是3款裏頭最深的。Again, 不建議再讓這款Dom Perignon 1993陳年,現在就可以好好地享用它了。

Dom Perignon 1995香氣微透出燻烤香氣,還有白花、柑橘系的香氣,入口後,十分宜人的酸度,敦促著兩頰生涎。礦石系香氣在入喉後,持續停留在口中。剛開始溫度偏低,香氣有點緊縮,隨著溫度逐漸上升一些後,便出現烤吐司、榛果香氣。Dom Perignon 1995整體的感覺是,均衡優雅,比1993更具有陳年的潛力;預估至少再放個5年以上,才會邁入成熟期。

Dom Perignon 1996極為清新的青蘋果、檸檬草香,十分年輕又純淨。口感中的酸度還蠻強的,香氣也是單純的果香,尾韻略含苦味。我想是剛運送到台灣的關係,酒質還未達完全穩定。或許再過2~3個月來品嚐它,應該會更好。我認為1996會比1993來的耐藏,有更長的生命力。

這次品嚐的Dom Perignon 1993、1995、1996,我最喜歡的是哪個年份?!你猜到了嗎?


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