微醺狀態逛酒展 (二) / Browsing a Wine Expo in a Tipsy Mood (Part 2)

走著走著，我腦中突然浮現古代雅士聚會，好酒與佳人相得益彰的場景，咦？好像在展場內沒有看到幾位 Show Girls，真奇怪，我記得之前來酒展，都會有穿著華麗、氣場強大的 Show Girls 在攤位前強力推薦酒款，怎麼今年幾乎沒有，和朋友們討論過後，我們一致認為，因為經濟情況真的不好，所以，各酒商決定把花在請 Show Girls 的錢，省下來回饋給消費者，畢竟，商品便宜，就是比較好賣。

酒瓶本身，好像也有著令人著迷的觀賞價值，這是我在一家主打藝術酒的攤位上，發現到的，外形像齊天大聖孫悟空的酒瓶，瓶內裝的是52度的高粱酒，售價是七千元台幣，限量352瓶，外型像武聖關羽的酒瓶，瓶內裝的是58度的高粱酒，售價是五萬五千元台幣，限量99瓶，這些酒極具觀賞價值，連我看了，都想買個幾瓶回家收藏，還好朋友拉住我，沒讓我昏了頭。

逛著逛著，我們走到一家賣肉乾的小攤前，各種口味的肉乾整齊擺在眼前，還可以試吃。可能是酒喝得有點多了，一口接一口，完全停不下來，越吃越上癮，嘴巴都停不下來了，朋友眼看我快失控，趕緊拉著我走，怕我吃得太招搖被店家盯上，真是又好笑又尷尬的畫面。

紅酒與起司，這對組合自古以來就被視為餐桌上的經典搭配，從柔順的梅洛、果香濃郁的佳美娜，到結構扎實的赤霞珠，每一種口感都能與不同風味的起司搭配出獨特的層次，在展覽上，也有一家起司供貨商，提供起司的試吃，據我懂品酒的朋友介紹，酸澀的酒款，配上口味偏重的起司，能激發出意想不到的香氣，果味清新的紅酒，搭配輕盈的奶酪，則能帶來溫潤而平衡的口感，不過，在展場上，能試吃到甚麼已經不在乎了，因為大部分的人都處於微醺狀態。

微醺的狀態，或許是最適合逛酒展的氛圍，不是全然醉倒，卻也不是完全清醒，酒精帶來的微熱感讓人心情放鬆，在展場上，我最喜愛的還是奶酒，我和朋友一致認為晚收甜白酒的口感很吸引人，還是金門高粱酒最夠勁，其它令人驚艷好喝的酒款，真是太多了，我已經記不起來了，微醺也是一種放慢腳步、品味生活的方式。

As we strolled through the expo, I suddenly pictured those elegant gatherings of scholars in ancient times. Wine and beauty always went hand in hand. But wait… I realized I hadn’t seen any show girls this year! Strange, right? I clearly remember that in past expos, there were always glamorous, high-energy show girls at the booths, passionately promoting the drinks. But this year, almost none. After chatting with my friends, we all agreed it’s probably because of the tough economy. The brands must have decided to save the money on hiring show girls and instead pass the savings back to the customers. After all, cheaper products are always easier to sell.

Then I noticed that wine bottles themselves can be really fascinating works of art. At one booth featuring “artistic wines”, I came across bottles shaped like legendary figures. There was one modeled after the Monkey King, Sun Wukong, filled with 52% Kaoliang liquor, priced at NT$7,000, limited to 352 bottles. Another one was shaped like Guan Yu, the God of War, holding 58% Kaoliang liquor, priced at NT$55,000, limited to just 99 bottles. They looked so collectible that I almost wanted to buy a few right there on the spot. Luckily, my friend pulled me back before I lost my head.

A bit further down, we came across a stall selling jerky. Rows of different flavors were laid out, and free samples were offered. Maybe it was the alcohol talking, but once I started snacking, I just couldn’t stop. One piece led to another, and before I knew it, I was hooked, totally munching away nonstop. My friend quickly dragged me off, worried I’d get too carried away and draw the shopkeeper’s attention. Honestly, it was both hilarious and embarrassing.

Of course, you can’t forget the classic pairing of wine and cheese. It’s been considered a timeless match at the table for centuries. From the smoothness of Merlot, the fruitiness of Carménère, to the bold structure of Cabernet Sauvignon. Each type of red has its perfect cheese partner. At the expo, there was even a cheese supplier offering samples. My wine-savvy friend explained that pairing a slightly tart wine with a stronger cheese can bring out unexpected aromas, while a fruity, fresh wine with a lighter cheese creates a smooth, balanced taste. But honestly, at the expo, people didn’t seem to care too much about the food and most of them were already happily tipsy.

And maybe that’s the best state for a wine expo: tipsy but not drunk, relaxed but not too clear-headed. The gentle warmth of alcohol just makes you loosen up and enjoy the vibe. Personally, I really loved the cream liqueurs; my friends and I all agreed that late-harvest sweet whites were super appealing, while Kinmen Kaoliang still packed the strongest punch. There were honestly too many amazing wines to count. I can’t even remember them all now. Maybe that’s the beauty of being tipsy: slowing down, savoring the moment, and letting the experience itself be the memory.

For the best experience view this post on Liketu