Revised Duty on Alcoholic Beverages in Hong Kong

財政司司長在今天的預算案演辭中說:

含酒精飲品應課稅品稅

我相信調低酒稅會有助本地餐飲、旅遊以至批發零售酒類飲品行業的發展，也令市民大眾受惠。我建議由即時開始，把啤酒及其他酒精濃度不多於百分之三十的酒類飲品稅率，由現時的百分之四十，調低至百分之二十。另外，葡萄酒稅率則由現時百分之八十，調低至百分之四十。這建議會令政府每年的收入減少約3億5,000萬元。

在預算案諮詢期間，有意見認為預算案應更具前瞻性，例如取消酒稅，以增加經濟活動和促進就業，並推動香港發展成為區內酒類飲品的展銷、貿易及物流中心。如果這項具創意的建議獲社會廣泛支持，我願意積極考慮。

(資料來源: http://www.budget.gov.hk/2007/chi/speech.htm)
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In the Budget Speech today, the Financial Secretary said:

Duty on Alcoholic Beverages

I believe that reducing the duty on alcoholic beverages will help promote the development of our catering industry, tourism and wholesale and retail alcoholic beverage trade, thereby benefiting the community at large. I propose that the duty rate on beer and other types of liquor containing not more than 30 per cent of alcohol be reduced from the current 40 per cent to 20 per cent, and that on wine from the current 80 per cent to 40 per cent. These proposals take immediate effect, and will cost the Government about $350 million a year.

During the Budget consultation period, some people suggested that the Budget should be more visionary: for instance, the duty on alcoholic beverages should be abolished to boost economic activities, increase employment and promote the development of Hong Kong as the region's wine exhibition, trading and logistics centre. I am willing to consider this innovative idea further if it enjoys broad community support.

(Source: http://www.budget.gov.hk/2007/eng/speech.htm)

Oz and James's Big Wine Adventure

從網上知道英國廣播公司(BBC)拍攝了一輯由著名葡萄酒評論家Oz Clarke與一位對葡萄酒沒甚麼認識的汽車及體育節目主持James May暢遊法國多個葡萄酒產區的節目，經多番搜尋終於訂到手。

節目其實類似現時甚為流行的「真人秀」(Reality Show)，Oz的目標是要把「葡萄酒盲」James教導成為一名對葡萄酒有基本概念的人，但James是一位十分有主見且不是熱衷於葡萄酒的人，於是過程便順理成章的充滿笑話，娛樂性挺豐富。當中有些片段的確令人忍不住笑出來，例如：

1. Oz細心講解形容葡萄酒的用語時，叫James去嗅一嗅牛糞！
2. James在Chateau Pichon-Lalande以燒烤肉腸去形容他們的出品(但莊主夫人竟然同意)！
3. Oz在教皇區(Chatrauneuf-du-Pape)嘗試十三種法定許可的葡萄，只能猜中三種！
4. James表示只用約8英鎊的香檳比Krug的Clos du Mesnil好喝！

撇開那些開玩笑的元素，整輯節目還是很有可觀性。通過六集節目，觀眾對葡萄酒的釀造過程、法國不同地區的「風土條件」(Terroir)、品評酒的方法等等都有頗清楚的介紹。

如你希望可以簡單地對認識葡萄酒有初步的認識，此輯節目是一個不錯的選擇。

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After a long period of searching, I finally have bought this series successfully. This series of TV programme was produced by BBC, which was about a trip in France by Oz Clarke, a famous wine authority, and James May, a Sports and Car programme host who know nothing about wine.

The series is something like “Reality Show”, which Oz’s task was to educate James on basic wine knowledge. However, the problem was that James was not that enthusiastic with wine, and thus lots of jokes were captured, for example:

1. Oz asked James to smell bull shit for describing wine!
2. James used barbecue sausage to describe Chateau Pichon-Lalande’s wine (but the host shared his view)!
3. Oz blind tasted all 13 allowed grapes of Chatrauneuf-du-Pape and got 3 correct only!
4. James reckoned that the inexpensive Champagne (about 8 GBP) was better than Krug’s Clos du Mesnil!

Other than the jokes, this TV series is still worth watching as it explained some important wine facts clearly, such as wine-making processes, knowledge on terroir, wine tasting procedures, etc.

If you wish to watch something simple on wine, this programme may suit your expectation.

Le Nez Du Vin and My Son

農曆新年數天假期，沒有外遊，只是留在家中享天倫之樂。一天，兒子突然拿起我的水松木酒塞往鼻子嗅。我忽發奇想，不若訓練一下他的嗅覺，於是便拿了整套「酒鼻子」 (Le Nez Du Vin) 跟他玩玩看，可惜最後他還是覺得把瓶子當積木來玩會比較有趣。

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I spent the holidays of Chinese New Year all in home with my wife and son. One day, my boy took my corks and smelt them, I thought that may be a chance to train up his nose, so I took out the set of “Le Nez Du Vin” and play with him. However, he finally considered that the bottles are blocks more than anything.

BBR Burgundy Tasting on 7 Feb 2007

數日前收到BBR寄來的電郵，介紹在2月7日晚上舉行的試酒會。今次的試酒會竟然要收費，但考慮到試的都是布根地佳釀，加上有該公司的葡萄酒部董事Alun Griffiths MW出席，當上一課也該值得，而且入場費也可以用作扣除買酒的費用，最後還是乖乖付款報名了。

當日下午放了半天假，跟很久沒有拍過拖的太太到Cova吃了個下午茶自助餐，飽得要命，但真是值得一試的，強烈推薦各位一試。六時半施施然的走到BBR的店舖，等了又等，客人越來越多，但遲遲未見Mr Griffiths，結果他表示因的士司機迷了路而遲到云云，可憐的我卻是等了差不多等了四十五分鐘才正式開始。以下是我對6支葡萄酒的印象：

2003 Vougeot Blanc, Les Cras, 1er Cru, Domaine Bertagna
充滿蜂蜜、菠蘿及李子的香氣，入口有可口的酸度，帶菠蘿的甜酸，慢慢出現了滿口火石和礦物的味道，餘韻帶莎當妮應有的甘。頗不俗。

2003 Pommard, Grands Epenots, 1er Cru, Domaine Hubert de Montille
紫紅色的年青葡萄酒，帶有櫻桃、紅莓、少許雲尼拿之中再有點點的黑果味，之後再浮現出香草類的香氣。入口感覺十分圓潤，中低度的酸味，配合櫻桃及紅莓的味道，放久了入口不太順滑。個人覺得這瓶酒太強太有力，優雅欠奉。話雖玻瑪的酒很多時也是豐厚有力的，但她給我的感覺，說得誇張點刻薄點，有點像加州來的黑皮諾……

2001 Volnay, Les Fremiets, 1er Cru, Domaine Jean Boillot
寶石紅色酒身帶石榴邊，沉澱物較想像的多。香味以紅果(櫻桃及紅莓)加上植物氣息為主，十分典型的黑皮諾。在口中展現出濃濃的櫻桃及士多啤莉味之餘，亦有點點香料的辛辣。撇開價錢這因素，我相信她可作為布根地葡萄酒的教材。

2000 Echézeaux, Grand Cru, Domaine Jacques Cacheux et Fils
酒身呈紅寶石的鮮艷，充滿紅果(櫻桃及紅莓)和植物(椰菜)的氣息，加上點點的泥土，挺複雜。入口十分滑溜，帶紅果及香料味，酒精比預期的明顯，但仍是一瓶平衡且可口的葡萄酒。

1991 Clos de la Roche, Grand Cru, Domaine Louis Remy
中度的磚紅色，初時比較緊閉收歛，漸漸散發出植物、皮革、泥土及煙燻的氣息，紅果味不太明顯。在口中有極怡人的酸度，紅莓味也較明顯，意外地有點點的橡木味。這是我整晚覺得最適合現時飲用的酒，可惜當我想買時已售罄……

1985 Latricières Chambertin, Grand Cru, Domaine Louis Remy
淺磚紅色之中帶點棕色，挺多沉澱物。氣息以動物(野味)、皮革、植物及濕葉為主，加上少許櫻桃、泥土和醬油，很典型成熟的布根地。入口極順滑，酸度高，櫻桃及紅莓味在口中很清晰，之後仍繼續有十分澎湃的果味，好酒。

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This was not a free tasting as BBR usually held, but I still joined it because: (1) it was a Burgundy night, (2) the Wine Director of BBR Mr Alun Griffiths MW would present, and (3) the admission fee can be used for reduction of the wine bought on the night.

After a heavy but lovely tea buffet with my wife in Cova, I went the BBR’s shop sharp at 6:30pm, but I almost turned into a fossil because Mr Griffiths was late for about 45 minutes. Anyway, it was a nice evening. My comments on the wines are as follows:

2003 Vougeot Blanc, Les Cras, 1er Cru, Domaine Bertagna
Full of honey, pineapple and peach in nose. On palate, the refreshing acidity brought by the sweet and sour of pineapple was really lovely. Flint and mineral were also noted later. Aftertaste showed the bitterness of Chardonnay. A nice wine.

2003 Pommard, Grands Epenots, 1er Cru, Domaine Hubert de Montille
A young wine of purple-ruby colour, with cherry, raspberry, vanilla and unexpected hint of black fruit, herbs were also noted later. She gave me a round feeling in mouth, with just low-medium acidity and cherry and raspberry taste, not too smooth after a while. I personally think that she is too strong too powerful and lack of elegance. It’s true that wine from Pommard are usually strong, but she looks like something from Napa.

2001 Volnay, Les Fremiets, 1er Cru, Domaine Jean Boillot
Ruby colour with pink rim, the sediments are more than I expected. Red fruit (cherry and raspberry) and vegetal note dominated the nose, rather typical Pinot Noir. Cherry and strawberry were noted on palate, with some spice. If price is not the consideration element, I think she would be a nice teaching material for lectures on Burgundy wine.

2000 Echézeaux, Grand Cru, Domaine Jacques Cacheux et Fils
Charming ruby colour with lots of red fruit (cherry and raspberry) and vegetal (cabbage) on nose, hint of earthy. Rather complicated wine. Very smooth on palate, with red fruit and spice, and alcohol is a bit more apparent than I expected. Still, she was a nice and balanced wine. Echézeaux is always Echézeaux.

1991 Clos de la Roche, Grand Cru, Domaine Louis Remy
Medium brick red in appearance, she was a bit closed at first. Vegetal, leather, earthy and smoky nose came out slowly, and the red fruit was not too significant. Acidity was very nice on palate, and the taste of raspberry could be noted easily. Oak was also found, strange. I think among the bottles of the night, this one was the most suitable wine for immediate consumption, but sold out when I wanted to buy…

1985 Latricières Chambertin, Grand Cru, Domaine Louis Remy
Pale brick red with some hint of garnet, lots of sediments when poured into glass. On nose, animals, leather, vegetal and wet leaves dominated, accompanied by cherry, earthy and soy sauce, typical matured Burgundy red. Extremely smooth on palate with high acidity, cherry and raspberry were clearly noted, fruitiness continued for a long time, good wine.

Penfolds Thomas Hyland Shiraz 2004

非常深的紫紅色，幾乎可用近黑去形容她。一倒進杯便是黑莓、李子、雲尼拿、椰油、少許甘草，在鼻子完全是甜甜的。入口單寧及酒精都十分強勁，黑莓及黑加侖子十分明顯，餘韻並不短。

此類大量生產的新世界葡萄酒，我個人覺得最適合一大夥人往燒烤時喝，簡單易明，將切拉子的特性完全表現出來，不過多口總有點膩的感覺。

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Very deep purple-ruby colour, almost like black. Blackberry, plum, vanilla and coconut are shown in the glass, with hint of liquorices, rather sweet in nose. Very powerful tannin and alcohol on palate, with clear black fruit (blackberry and blackcurrant), and the aftertaste is not short.

I personally think that this kind of New World mass production suits barbecue with a large group friends, simple and showing all characters of Shiraz, nice party wine. But just a bit too much if I have to drink more than a glass…