-笔者想起个中的大牛就是这瓶一九六三年的白马庄园（I guess the star would a 1964Cheval Blanc）
-你有一瓶61年的白马庄园，却放在这里不动？（You’ve got a ’61 Cheval Blanc
and it’s just sitting there?)
-Yes I do.
-Go get it.I’m
are peaking right now aren’t they? Taht’s what I’ve read.)
-It might be too late already.What are you waiting for?
-Oh I don’t know.A special occasion with the right person.It was
supposed to be for my 10th wedding anniversary but……
-You know the day you open a ’61 Cheval Blanc…that’s the special
Maya: Can I ask you a personal question, Miles?
-不知晓你为啥对鸡尾酒着迷？（why are you into wine?）
-i think i originally got into wine through my ex-husband.you know he
had a big sort of show-off cellar（他有二个不小的值得炫丽的酒窖）,but
then i discoverd that i had a really sharp
palate（然后自身发觉自个儿的味觉极度灵活），and the more i drank,the more i
like what it made me think about.
-like what a fraud he was.（比如说小编开掘到他是多少个骗子。）……i mean i
like to think about the life of wine.how it’s a living thing.i like to
think about what was going on the year the grapes were growing…how the
sun was shining…if it rained. i like to think about all the people who
tended and picked the grapes…and if it’s an old wine how many of them
must be dead by now. i like how wines continues to evolve,like if li
opened a bottle of wine today…it would taste different than if i’d
opened it on any other day. because a bottle of wine is actually alive
and it’s constantly evolving and gaining complexity. that is until it
peaks…like your ’61. and then it begins its steady,inevitable decline.
and it tastes so fucking
Vindigo is made with Chardonnay, that is white wine grapes – and it
gets its translucent blue colour because it’s filtered through the skins
of other dark grapes – these containing the purple agent anthocyanin,
which properly treated can make a wine blue rather than the more normal
Maya: Why are you so into Pinot? I mean it’s like a thing with
Miles: Uh, I don’t know, I don’t know. Uh, it’s a hard grape to
grow. As you know, right? So, it’s thin-skin, temperamental, ripens
early, that’s… You know, it’s not a survivor like Cabernet, which can
just grow anywhere and thrive even when it’s neglected. No, Pinot needs
constant care attention. You know, and in fact it can only grow in these
really specific little tucked away corners of the world. And, and only
the most patient and nurturing of growers can do it, really. Only
somebody really takes the time to understand Pinot’s potential can then
coax it into its fullest expression. And, then I mean, its flavor is
just the most haunting and brilliant and thrilling and subtle and
ancient on the planet. No, I mean, you know Cabernets can be powerful
and exalting too, but they seem prosaic to me, by comparison, I don’t
know, I don’t know. What about you?
So it’s all perfectly natural, and on a Mediterranean terrace,
looking over a blue sea and a blue sky, what could be more delightful
than ‘a beaker full of the warm South’ as Keats put it. We’re told it
has tones of cherry and passion fruit, that in blind tastings it scores
well against the rosés, and that in this summer of World Cup victory,
the French want nothing more than to complete their tricolour of wines –
Maya: What about me?
Miles: I don’t know why you are in the wine?
But the French can also spot a gimmick when they see one. And ‘le
vin bleu’ definitely fits that particular bar bill.
Maya: Oh, I, I think I, I originally got into wine through my
ex-husband. You know he has a big show-off cellar, you know. But then I
discovered that I had really a sharp palette. The more I drank, the more
I liked what it made me think about.
当然美国人也能辨识出什么样是骗人的经营贩卖手腕，而 “蓝清酒（le vin
Miles: Like what?