让人既爱又恨的葡萄酒餐饮达人的心声_BEC初级作文

让人既爱又恨的葡萄酒餐饮达人的心声

There are many wines that are much beloved -- and a few that are notoriously reviled. Silver Oak Cellars Cabernet happens to be both. It's incredibly popular, especially among patrons of American steakhouses. It's also a running joke among certain oenophiles who regard it as the choice of vinous rubes.

有很多葡萄酒深受人们喜爱——也有些酒饱受非议。Silver Oak Cellars的解百纳(Cabernet)碰巧都是。这款酒非常受欢迎，特别是在美国牛排餐厅。在有些葡萄酒爱好者看来，这款酒却一直是个笑话，他们认为嗜酒的乡巴佬才会选择。

I first experienced this peculiar dichotomy a dozen years ago at the late Veritas restaurant in New York. I'd spent the better part of a week following the Veritas wine team -- Tim Kopec, Eric Zillier and Joshua Nadel -- around for a magazine story. The crew was one of the best in New York, as was their wine list, which was deep in selections from Bordeaux, Burgundy and the Rhone, and also featured lots of expensive California Cabernets. It was Silver Oak alone that provoked Scott Bryan, the restaurant's chef at the time, to make a sort of mocking salute whenever the sommelier carried it through the kitchen and into the dining room (which was fairly often).

我最早体验到这种奇怪的矛盾现象是十几年前在如今已经关闭的纽约Veritas餐厅。那周大部分时间我都跟着Veritas的葡萄酒团队——蒂姆·科佩茨(Tim Kopec)、埃里克·齐利亚(Eric Zillier)和乔舒亚·纳德尔(Joshua Nadel)——到处跑，为的是给杂志写一篇稿子。这个团队是纽约最棒的，他们的酒单也一样，都是从波尔多(Bordeaux)、勃艮第(Burgundy)和罗纳河谷(Rhone Valley)精心挑选的酒，还有很多昂贵的加州解百纳。单单Silver Oak惹着了当时餐厅的主厨斯科特·布莱恩(Scott Bryan)，每次品酒师拿着酒穿过厨房去餐厅时，他就会做出某种嘲笑的手势。