Vueve Clicquot, La Grande Dame, 1996
◎產區：法國 香檳區 Champagne, France
◎葡萄種類：65% Pinot Noir, 35% Chardonnay
◎其他推薦年份：1995, 1993, 1990, 1989
◎適飲溫度：10℃
◎參考市價：NT$4,800-
◎最對味DIY食譜：檸檬醃烤豬排

世界級的頂級香檳之一，這支來自好年份的特級香檳可說是高雅深邃的極致，適合最特別的場合飲用。適合搭配精緻的海鮮如龍蝦、比目魚，或者如香檳醬烤雞或烤豬肉等白肉佳餚。

One of the world's greatest Champagnes, this prestige cuvee from the legendary 1996 vintage is pure elegance and sophistication. This is a wine for the most special of occasions.Match with sophisticated seafood dishes like lobster and turbot or with white meat dishes like Roasted Chicken in Champagne Sauce or Roasted Pork.

Dom Perignon, 1999
◎產區：法國 香檳區 Champagne, France
◎葡萄種類：Chardonnay, Pinot Noir
◎其他推薦年份：1995, 1990, 1988
◎適飲溫度：10℃
◎參考市價：NT$5,229-
◎最對味DIY食譜：美國雞丁炒百果

這款頂級香檳出自上好的1999年份，色澤金黃亮麗，豐富的柑橘與蜂蜜香氣，成熟水果、礦物質與奶油風味。本酒並不過於強勁，具有多層次風味與非常綿長的餘韻，那細緻的氣泡一入口令人心曠神怡。可搭配滋味淡雅的廣東海鮮料理、精緻小牛肉或雞肉料理。

One of the best Champagnes of the great 1999 vintage, the wine features a golden yellow color, abundant citrus and honey scents, layer upon layer of ripe fruit, mineral and creamy flavors and long finish with persistent fine bubbles.Match with elegant Cantonese seafood dishes and refined veal or chicken dishes.

Campofiorin 'Ripasso' (IGT), 2004
◎產區：義大利 其他地區 Others, Italy
◎葡萄種類：70% Corvina, 25% Rondinella, 5% Molinara
◎其他推薦年份：2003丶2001
◎適飲溫度：18℃
◎銷售通路：星坊旗艦店
◎參考市價：NT$950-
◎最對味DIY食譜：菠菜麵燴培根佐奶油醬

這款酒在1964年開始釀造，並以特別的里帕索二次發酵方式釀製，是Masi最受歡迎的酒款之一。此酒呈深紅寶石色澤，有迷人的紅莓果和黑莓香氣，帶有濃郁黑櫻桃和梅子風味，餘韻悠長雋永，是一瓶價格合理的優質好酒。需20分鐘的醒酒時間；可搭配肉類義大利麵、燒烤肉類，即使是台式烤肉也相當合適。

First made in 1964 using the special Ripasso double fermentation technique, this is one of Masi’s most beloved wines; the wine has a deep ruby red color, lovely red and black berry nose and concentrated black cherry and plum flavors with a long satisfying finish; this is very well-made wine that offers a lot of quality at a reasonable price.Allow 20 minutes for breathing; match with elegant meat pasta dishes and all kinds of roasted and grilled meats as well as Taiwanese style grilled meats.

Brolo di Campofiorin (DOC), 2003
◎產區：義大利 其他地區 Others, Italy
◎葡萄種類：80% Corvina, 20% Rondinella
◎其他推薦年份：2003丶2001
◎適飲溫度：18℃
◎參考市價：NT$1,500-
◎銷售通路：星坊旗艦店
◎最對味DIY食譜：紅米燉肉

這是Masi另一款使用里帕索技術所釀造的好酒，有著深紅寶石與紫色色澤，香氣中充滿莓果和櫻桃氣息，在各種紅色與深色水果滋味中夾雜著宜人酸度，餘韻層次豐富令人印象深刻。需要30分鐘的醒酒時間。很適合搭配烤牛排、羊排和口感紮實的燉肉，與上海風格的紅燒肉也很登對。

Another lovely Masi wine made using the Ripasso technique this wine features a dark ruby red and purple color, aromatic nose of berries and cherries and lots of red and dark fruit flavors with good acidity and an impressively complex finish.Allow 30 minutes for breathing ; lovely with grilled steaks and lamb chops as well as hearty meat stews, this wine is also very nice with Shanghai style braised por.