三杯鸡

三杯鸡配圣埃米利永
三杯雞因其烹飪方法得名, 在烹飪的時候不放水,僅加入米酒、豬油和醬油各一杯。這本是江西名菜,傳入臺灣之後進一步名聲遠播。改良後的臺式三杯雞,加入了西餐常用的調料羅勒,因此香氣更加豐富濃郁。這款菜色澤誘人,肉質細嫩而味道豐富。搭配聖埃米利永產區的美樂,濃郁的果香和細膩的口感帶來額外的層次感,讓你欲罷不能。張翛翰,2013年4月

Three-Cup Chicken and Saint Emilion Merlot
This dish gets its name from the way it is cooked. You don’t need to add any water, but just one cup of each of the following ingredients: rice wine, lard, and soy sauce. Originating from Jiangxi, but it really made its name when adopted by Taiwanese cuisine. The Taiwanese style adds basil, resulting in a more complicated flavour. Attractive colours and fine textures, when it is paired with Bordeaux wines from Saint-Emilion the fruity notes and velvety texture of Merlot will make you not be able to stop. AZ, April 2013