By Scarlett C.
The picking period of black summer truffles is from April to September each year. It has a lighter aroma compare with winter truffles because of the shorter growth pattern. However, the top level of summer truffles always diffuses with spice and fragrance. Thanks to the light aroma, it can have a good balance with light food such as seafood. Under this large demand, each kg of summer truffles can be sold at 16 thousand dollars.
夏天的黑松露採集期為每年 4 月至 9 月，因生長時間比教短，所以風味相對變得淡。優質的新鮮夏季黑松露，散發淡淡幽香和香草氣息。由於氣味不太過強烈，將它搭配其他食材，如海鮮時，不會喧賓奪主，反而令菜式更有個性，所以深受不少大廚喜愛；在有求有供情況下，夏季黑松露的價錢，每公斤可叫價約港幣 1 萬 6 千元。
Truffles are full of the aroma with mushroom, hazelnut and gamey, we need wines with a rich aroma. Aging wine can provide the taste of oak, which can value up both food and wine. Moreover, the wine should be better have a taste of gamey and spiced too. It seems vague, here is the example.
Robert Parker: “Probably the finest Haut-Bages Liberal since 1982, this beautifully rich wine has an inky purple color, a big, sweet kiss of creme de cassis, incense, some background spicy oak and forest floor. Its gorgeous fruit, full-bodied opulence, impressive purity, expansive texture and broad, savory finish make for a terrific wine to drink over the next 25+ years.”
After imagining the layer of the wine, I really want to open a bottle and pairing with truffle risotto. The smell of truffle runs into my nose and the wine spin in my mouth. How a wonderful dinner!
Robert Parker 說它帶有木桶味，植皮氣色，full body的酒。小編單單想像它的層次之豐富，已經很想立即開一枝。再配以松露意大利飯，松露的香氣稍稍地溜進鼻孔，津液在口中打轉，雙雙令這頓飯生色不少。