近幾年來，酒展越來越多了，一年各地多場，可能是因為隨著精釀啤酒、葡萄酒與威士忌的流行，喝酒變得更加講究，人們開始在意產地、風味與釀造故事，而不再只是追求酒精帶來的刺激，小酒吧、品酒會越來越多，讓品酒變成一種可以細細感受的生活體驗，不論人們到酒展上是去喝酒還是品酒，我也漸漸喜歡上逛酒展了，去那邊放鬆、交友及品味生活。
在台灣的酒莊，因為是座小島，多半不像歐洲那樣擁有一望無際的田園景色，反而散落在山區、鄉鎮或農村之中，少數擁有好水地區自然而然會出現以在地農作物釀酒的酒莊，我在酒展上發現不少中部地區的酒莊，都以荔枝、龍眼、梅子，甚至番薯入酒，製作出變成帶有台灣個性的酒款，我品嚐之後，發現不但可以品嚐到水果原味，而且還蠻好喝的。
這次有家酒商可以讓我免費試喝貴腐酒，前幾次酒展，我去逛逛時，貴腐酒是要付費才能試喝的，這次碰到大方的酒商可以免費讓人品嚐，貴腐酒是一種葡萄酒，它的特別之處在於甜，糖分非常的高，酒廠需手工採收被貴腐菌附著的葡萄，置放在特殊木桶內，以重壓的方式一點一滴地榨出如蜂蜜般的高濃縮葡萄汁，釀造相當費工耗時，法國國王路易十四，曾封它為「酒中之王」。
由於品酒風氣盛行，人們都知道紅酒與起司的搭配，不只能填飽肚子，更讓品酒更為高雅，而紅酒與起司也有搭配原則，像是香甜濃郁的貴腐酒或甜白酒，和鹹香濃烈的藍紋起司就是大家推薦的搭配，而香檳和奶味起司則是大家認知的搭配，最近幾次我參觀的酒展都會遇到起司製研所，提供專業的起司試吃，一次試吃幾款風味不同起司，風味從淡香到濃鹹，讓人們感受到起司風味也可以很豐富。
In recent years, there have been more and more wine and liquor expos. There are several held every year in different places. Maybe it’s because craft beer, wine, and whisky have become more popular, and drinking has started to feel more “serious”. People care more about where a drink comes from, its flavor, and the story behind how it’s made, instead of just chasing the buzz from alcohol. Small bars and tasting events are popping up everywhere, turning drinking into something you can slow down and really enjoy. Whether people go to expos to drink or to taste, I’ve gradually grown to love visiting them too. It’s a great way to relax, meet people, and enjoy life.
Taiwanese wineries are quite different from those in Europe. Instead of sitting in vast, open vineyards, many are hidden away in the mountains, small towns, or rural areas. In places with good water and suitable conditions, wineries naturally develop around local agricultural products. At the expo, I discovered quite a few wineries from central Taiwan using ingredients like lychee, longan, plums, and even sweet potatoes to make their wines. These drinks really carry a strong sense of Taiwanese character. After tasting them, I found that you can clearly taste the original fruit flavors—and they’re actually really good.
This time, one wine merchant even offered free tastings of botrytized wine. At previous expos, this kind of wine usually required an extra fee to taste, so running into such a generous booth felt like a lucky surprise. Botrytized wine is a type of sweet wine, famous for its extremely high sugar content. The grapes are hand-picked after being affected by noble rot, then placed into special barrels and slowly pressed so that thick, honey-like grape juice drips out bit by bit. The process is very labor-intensive and time-consuming. It’s said that King Louis XIV of France once called it “the king of wines.”
As wine tasting culture becomes more popular, most people now know that wine and cheese pair beautifully together. It’s not just about filling your stomach. It also makes the whole tasting experience feel more refined. Of course, there are pairing rules. For example, rich and sweet botrytized wines or dessert wines go especially well with salty, bold blue cheese, while champagne is commonly paired with creamy cheeses. At several recent expos, I’ve also come across cheese specialists offering guided tastings. Being able to try several different cheeses at once, from mild and delicate to strong and salty, really shows just how complex and interesting cheese flavors can be.
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