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清酒配朱古力　加埋水果更加激？

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【本報訊】清酒的「拍檔」豈止壽司、燒物咁簡單？清酒配朱古力和水果的潮流近日殺入香­港，含60%可可的橙皮朱古力、內有乳酪餡料的牛奶朱古力糖、清甜的梨、微酸的提子，­甚至南方盛產的龍眼，均可與清酒「jam」出奇妙效果。有清酒品酒師指，清酒的可塑性­不遜於葡萄酒，除朱古力和水果外，配搭鮮味菜式如泰菜或潮州菜，較紅酒更出色。
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Hiburan - Entertainment
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