脆皮乳鸽配Chateau Palmer
脆皮乳鸽属于粤菜，选用饲养30天左右的肉鸽制作，因此肉质入口鲜嫩，是上佳的滋补品。脆皮乳鸽有三种做法，可以生炸、熟炸和烤炸。
生炸有投机取巧的嫌疑，熟炸则是更常见的做法。熟炸法的关键步骤就是在炸之前先用卤水将乳鸽煮熟，所用的卤水以高汤和香料配成，能够让乳鸽更加入味。同时，这一煮熟的过程也保证乳鸽的肉质更加鲜嫩，避免油炸而失水过度带来的不良口感。烤炸法类似焖炉烤鸭的制作过程，在油炸前将乳鸽在焖炉中小火焖烤，同样可以确保肉质的鲜嫩。
脆皮乳鸽野味十足，肉质鲜嫩，可以选用波尔多玛歌地区的Chateau Palmer，丹宁细腻而丝滑，可以很好的搭配焦苏的脆皮，乳鸽本身的野味也很适合赤霞珠葡萄的黑色水果和香料气息。张翛翰，丙申年初

Crispy Fried Pigeon and Chateau Palmer
Crispy Fried Pigeon is a renowned Cantonese dish. Made with squab pigeons of about one month of age, the meat is tender, juicy and is much appreciated for its tonifying effects and health benefits. This dish can be made by deep-frying the pigeon, or deep-frying after pre-cooking or pre-roasting.
Deep-frying raw pigeon is rarely used, as it is a quick fix method that does not yield the authentic taste of crispy pigeons. The more common method is pre-cooking the pigeons in a marinade made with stock and spices, to imbue the meat with flavours before deep-frying the birds. This process also helps preserve the tenderness of the meat and prevent loss of moisture during frying. Pre-roasting the pigeons is a method resembling that of the Peking duck: before frying, the birds are roasted in low to medium heat in an oven to seal in moisture and preserve the natural texture of the meat.
The succulent pigeon meat below the crispy skin has an intense game flavour, and is best paired with a bottle of Château Palmer of Margaux, Bordeaux. Delicate and silkily tannic, the wine will set off the crunchy, caramelised skin whereas the rich taste of the pigeon meat is perfect savoured with the dark fruits and spiced aromas of cabernet sauvignon. Early 2016. Austin Zhang