Guyot

Mainly wine, supplemented by meals, but they cooperate very harmoniously, and the overlapping flavors are even richer, especially when the door opens at 3 in the afternoon, so that the time of weekdays is approached early in the afternoon, and life is more comfortable!

It’s a rare store in Taichung that has such a great texture. The wine recommended by the owner is also very interesting. Yesterday I drank a white wine with the aroma of red guava and felt very fresh. I also gained a lot of knowledge in chatting with the owner. Grape-flavored sparkling water bottle. The illustrations are very beautiful and the taste is also very suitable for the theme of the store.

Good atmosphere and delicious food?

It’s my second time to attend the wine dinner co-hosted by Guyot and Penghu Green Hotel Chef Charlie. They matched wine and Penghu fresh seafood into a wonderful symphony. Each course was paired with a different wine, chosen to enhance that course’s specific characteristics. This is the second time I have participated in a wine party where I have wine. The new exclusive menu designed by Charlie, the chef of Penghu Green Hotel, is almost without salt. By changing the texture of the food, I can enjoy the natural seafood entirely from Penghu. 1, appetizer: Penghu Shima octopus, sprinkled with brown sugar powder, does not violate the harmony, the taste is wonderful. pairing: French and Italian traditional aperitif drinking method. This time I used French Pastis ouzo to add natural rainwater from the Tasmania Water Source Reserve in Australia. 2, entree: The mild sweetness of pumpkin + the umami of a small tube (cooked directly) + the sourness of dried breadfruit made by a local bakery in Penghu. This soup is presented on its own without wine. 3. entree: lightly fried white ribbon fish squash rolls, with fragrant peeled chili and sweet corn puree, and sprinkled with white pepper. This is a rich and multi-layered feast for me who do not like white ribbon fish. Also eat with relish. pairing: Spanish white wine 4. main course: Sea melon seeds, fresh shrimp, and chewy handmade gnocchi, I especially like the delicious soup underneath. pairing: Italian Lambrusco lightly sweet and slightly sparkling red wine, this wine complements the taste of seafood gnocchi. 5. main course: wild sea fish with corn sauce pairing: real clarification sake (Miyama Nishiki of Japan Sake Association) 6. dessert: tiramisu pairing: Muscat sweet white wine