2004 and 2018 Berliquet with our Normal Hong Kong Chinese Dishes

The 2004 Berliquet offers mellow complexity—softened tannins, leather, tobacco, and dried fruit. It's silky with lingering fruit—the 2018 bursts with fresh cherry, raspberry, and plum. Firmer tannins and bright acidity create an energetic experience. Pairing the right Berliquet vintage can elevate a Chinese meal in Hong Kong, as each wine brings out unique qualities in the food.

Let's Talk About the 2004 with Chinese Food.

The 2004 shines with richer, savoury dishes. Peking Duck: Delicate earthiness and smooth texture balance crispy skin and sweet hoisin sauce. Braised Pork Belly (Hong Shao Rou): Dried fruit notes enhance the caramelised sweetness.Mushroom and Tofu Stir-fry: The mushrooms' full-bodied flavours echo profoundly. The 2004's mellow profile stands up to bold sauces and fatty textures without masking the food. It brings harmony rather than competition.

Now, About the 2018 with Chinese Food.

For lighter, fresher Chinese dishes, I reach for the 2018. It's lively acidity and bright fruit cut through oil and spice, letting the food's flavours shine. Pao Chicken: Cherry notes complement the spicy, nutty sauce, and acidity balances the heat.

What You'll Notice Tasting Them Side by Side.

Tasting these two vintages side by side fascinates; time transforms not only the wine but also its interaction with food. Try a mini-experiment. Following a taste of Peking Duck, sip the 2004, then follow with the 2018. Watch as the flavours shift, each sip revealing new dimensions.

Temperature: Serve both at 18°C to highlight flavours.

Decanting: I do not recommend it, as letting the wines breathe naturally enables you to appreciate them as they open. If you want to experience the complexity right away, give the 2004 about 30-60 minutes to breathe. The 2018 does not need as much time, but a little aeration helps.

I use medium-sized red wine glasses for both—they concentrate the aromas nicely without drowning out the wine or the food.

Final Thoughts on Berliquet and Chinese Cuisine.

The 14-year gap shows how ageing transforms wine. The 2004 offers softness and complexity for robust flavours. 2018 brings vibrancy and acidity for lighter, spicier fare. Choose the vintage that matches your meal. The right vintage elevates your Chinese meal—whether you want mature elegance or youthful energy.

Google Translate

2004年的貝利凱（Berliquet）葡萄酒口感醇厚複雜，單寧柔和，帶有皮革、煙草和乾果的香氣。它如絲般順滑，果香持久；而2018年份的貝利凱則迸發出新鮮櫻桃、覆盆子和李子的芬芳。更緊緻的單寧和明亮的酸度帶來活力四射的體驗。在香港，選擇合適的貝利凱年份葡萄酒可以提升中餐的檔次，因為每款酒都能襯托出菜餚的獨特風味。

讓我們來聊聊2004年貝利凱與中餐的搭配。

2004年貝利凱與口味濃鬱、鹹鮮的菜餚相得益彰。北京烤鴨：細膩的泥土氣息和柔滑的口感與酥脆的鴨皮和甜美的海鮮醬完美平衡。燉肉：乾果的香氣提升了焦糖的甜度。蘑菇豆腐：蘑菇濃鬱的風味與豆腐的鮮美交相輝映。 2004年份的葡萄酒口感柔和，能夠與濃鬱的醬汁和油膩的食材相得益彰，而不會掩蓋食物本身的風味。它帶來的是和諧而非衝突。

接下來，我們來談談2018年份的葡萄酒與中餐的搭配。

對於清淡爽口的中式菜餚，我會選擇2018年份的葡萄酒。它活潑的酸度和明亮的果香能夠中和油膩和辛辣，讓食物本身的滋味得以充分展現。例如，包子雞：櫻桃的香氣與辛辣濃鬱的醬汁完美融合，酸度則平衡了辣味。

並排品鑑的感受。

並排品嚐這兩款年份的葡萄酒令人著迷；時間不僅改變了葡萄酒本身，也改變了它與食物的互動方式。不妨做一個小實驗。品嚐完北京烤鴨後，先啜飲一口2004年的葡萄酒，再品嚐2018年的葡萄酒。觀察風味的變化，每一口都展現出新的層次。

溫度：兩款葡萄酒均建議在18°C下飲用，以充分展現其風味。

醒酒：我不建議這樣做，因為讓葡萄酒自然呼吸能讓您更能欣賞它們開瓶後的風味。如果您想立即體驗其複雜性，建議將2004年份的酒醒30-60分鐘。 2018年份的酒不需要那麼長時間醒酒，但稍加醒酒也有助於提升其風味。

我使用中等大小的紅酒杯來品嚐這兩款酒——它們能很好地集中香氣，而不會掩蓋葡萄酒或食物本身的風味。

關於貝利凱葡萄酒與中餐的最後思考：

14年的年份差異展現了陳年對葡萄酒的影響。 2004年份的酒口感柔和複雜，適合搭配濃鬱的菜餚。 2018年份的酒則充滿活力，酸度較高，更適合搭配清淡辛辣的菜餚。選擇與您的菜餚相匹配的年份至關重要。合適的年份能夠提升您的中餐體驗—無論您追求的是成熟優雅還是青春活力。