卤煮

卤煮配Harlan Estate
卤煮是一道经典的老北京小吃,其起源有各种说法,但毫无疑问这是一道真正的老百姓小吃。今日的卤煮,主要是取焯好的猪下水(心肝肠肺等内脏)加八角桂皮陈皮等佐料卤制,再小火慢炖。吃的时候配上切碎的烧饼,根据个人口味加辣椒油、蒜泥、韭花、腐乳等调料。卤煮重口,非厚重的葡萄酒不能搭配,可以尝试产自加州的赤霞珠混酿Harlan Estate。Harlan每年混酿的比例并不固定,但均为高比例的赤霞珠。加州独特的丰富造就了其丰富的酒体,厚实的单宁和醇厚酒精度,与赤霞珠典型的黑醋栗香气结合在一起,造就了一款极佳的美酒。张翛翰,乙末秋初。

Pork Offal Stew and Harlan Estate
Pork Offal Stew is a classic street food of old Beijing. While its true origin is disputed, it is without a doubt a dish of ordinary people. Pork Offal Stew today is made using fresh pork offal (heart, liver, intestines, lung, etc.), blanched and then slow stewed with star anise, cinnamon, mandarin peel, spices and seasoning. It is served with chopped Chinese baked buns, and can be eaten with a wide range of condiments like chilli oil, crushed garlic, chopped chives or fermented bean curd. As the stew has a strong taste, it must be paired with full-bodied wines like the Californian Harlan Estate Cabernet Sauvignon & Blends. The exact grape varieties of Harlan’s crus change every year but regularly include a high percentage of Cabernet Sauvignon. The unique Californian terroir gives birth to the wine’s rich body, ripe tannins and powerful concentration. Together with the blackcurrant notes typical of a Cabernet Sauvignon, the wine is nothing less than impressive. Autumn 2015. Austin Zhang.