晚宴特色菜單

蒜片辣椒菌菇

Gaillac Brut

當日濃湯及麵包

鮮蔬沙拉及洋芋鮑魚

澳洲菲力牛排佐松露醬汁  或

燒烤羔羊排佐陳年紅酒醋

  Chateau Grand Bert 2005 (Saint-Emillion Grand Cru , France )

          Chateau La Commanderie de Mazeyres 2005 ( Pomerol , France )

甜點

  Chateau Poulvere Monbazillac 2005 ( Monbazillac , France )

                 咖啡或茶

     除餐點內容所含之佐餐麵包外，朵瑪酒坊亦貼心地額外
         為您準備了法式麵包及乳酪，祝您用餐愉快！

朵瑪酒坊的朋友們大家好：

朵瑪酒坊歡慶中秋節 !! 前所未有大放送 !!

即日起凡至朵瑪酒坊門市及各專櫃 (屏東太平洋百貨6F、台南長榮路誠品書店1F、 漢神百貨成功店B3F) 消費滿5000元，馬上送您500元折價卷和紅酒Elegance Lesparre Merlot 一瓶 (價值500元)。

數量有限， 送完為止。

活動期限: 9/19-10/3

漢神百貨成功店B3: 臨時櫃 9/16-10/3

祝福各位

佳節愉快

身體健康

朵瑪酒坊Thomas Wine

邱琳雅＆剛歐利文

敬啟

Tel: 07 288-9121

手機: 0911-152-423

www.thomaswine.com

(800)高雄市新興區七賢二路65號  (位於中山路與南台路間 斜對面是建志升科大 )

朵瑪酒坊的朋友　你們好：

我們從法國回來了！時差調好，一切準備就緒。門市開始營業囉！

目前營業時間為：下午兩點至晚上九點。如果在其他時段，您需要我們的服務，請打個電話，我們將非常樂意為您開門。

這一次的尋酒之旅，歐利文一共開了七千公里。 我們從巴黎開到中部Allier省的公婆家，休息兩天便向Bordeaux 邁進。 我們在海邊租了一個房子，Thomas 和 Benjamin和法國爺爺奶奶去海邊玩，歐利文和我去酒展 (Vinexpo)。　　

酒展五天真的不夠長， 從早到晚，我們喝個不停！(當然感受完之後就吐掉， 要不然， 我早就躺在展場了！也無法分辨酒的好壞了!)

今年的戰利品是許多款法國雅瑪邑 (Armagnac) 的白蘭地、干邑 (Cognac) 的白蘭地、 蘇格蘭的原汁原桶威士忌 (Single Cask) 。 這也是我第一次品嘗了那麼多的老年份的白蘭地，我們喝了1982 、1963、 1973 等等。

 還有一瓶1979年的雅瑪邑產的白蘭地 (Armagnac)引起我們很大的興趣，因為這支酒，除了在橡木桶陳放外，還在Chateau d’Yquem （鼎鼎有名的貴腐甜酒堡）的舊桶熟成六到八個月。光聽到這一點就令人十分驚訝，一拿到杯子，更是使人驚豔 !　

它的口感和香氣都非常濃郁，Chateau d’Yquem 豐盈的香氣加上亞瑪邑香草、可可、黑棗細緻的氣息。回台灣後，每晚和歐利文都會忍不住的打開瓶蓋來聞一聞。

總而言之，今年找到很多好酒要和大家一起分享。放假前，跟大家的承諾要辦一場品酒會，我們想給各位朋友品嘗這兩款新的紅酒：

Chateau Longues Reges 2006 (Bordeaux)

Chateau Grand Bert 2005 (Saint-Emillion)

日期為：8/18 星期二、8/20 星期四、8/21星期五

8/25星期二、8/27星期四、/8/28星期五

時間比較彈性，直接由各位朋友決定，只要事先打個電話約一下就可以了！

為了更新我們的客人資料，是否可請您回覆此e-mail 以便確認各位朋友的姓名、手機和地址。謝謝您　！

若對於此信息有疑問者，朵瑪酒坊歡迎您的來電。

朵瑪酒坊　Thomas Wine

邱琳雅　＆　剛歐利文

History
 Yoshi's began in 1973 as a small, North Berkeley sushi bar owned by a trio of struggling students with plenty of dreams. Its founder and namesake, Yoshie Akiba, orphaned during World War II, came to the U.S. to study fine arts, dance and dance therapy. She opened Yoshi's Japanese Restaurant with her two best friends Kaz Kajimura, a journalist and carpenter, and Hiroyuki Hori, a painter and Japanese cook. The original North-Berkeley, 25-seat restaurant quickly became successful and by 1977 the three partners moved to a larger space on Claremont Avenue in Oakland and began introducing live music in their restaurant. Over the next 20 years, Yoshi's built itself into one of the world's most respected jazz venues and won a reputation as the Bay Area's premier location for people who were looking for great food and the best jazz. Yoshi's has hosted legendary jazz greats such as Betty Carter, Max Roach, Dizzy Gillespie, Joe Williams, Diana Krall, Branford Marsalis, McCoy Tyner, Harry Connick Jr. and Oscar Peterson among hundreds of others.

Yoshi's Oakland
 In 1997, Yoshi's was invited by the Port of Oakland to relocate to Jack London Square as part of a plan to revitalize the area. Together with Morimoto Architects, Yoshi's built an award-winning 330-seat jazz club with a state-of-the-art sound system and design. Occupying 17,000 square feet in the heart of Jack London Square, the club is in it's tenth year in that location which has become one of the East Bay's greatest destinations. The restaurant and lounge have a combined capacity of 220. In 1998 Peter Williams was hired as the club's artistic director. Under his leadership, the club has continued to present the finest in jazz music, as well as world music, blues, neo-soul, latin jazz and afro-cuban music. In fall of 2006, Kajimura decided that it was time to elevate the menu to the quality of the jazz by recruiting Executive Chef Shotaro 'Sho' Kamio, one of the Bay Area's top chefs to make the change. Chef Kamio (formerly of Ozumo) brought a whole new generation of modern Japanese cuisine to Yoshi's, which instantly put it on the map as a destination to dine in addition to the best place to hear great live music.

Yoshi's San Francisco
 Yoshi's San Francisco at Fillmore Heritage Center Yoshi's Jazz Club & Japanese Restaurant will open its second Bay Area location in November of 2007. Located at 1300 Fillmore Street (at Eddy), the new location will be a 28,000 square-foot, two-story, state-of-the-art venue and will feature the best of local, national and international jazz artists with seating for 417 in the jazz club and nearly 371 in the restaurant and lounge. Not only will it be a great destination for live music, but it will also be a great place to dine. Executive Chef Kamio will oversee the menus at both San Francisco and Oakland Yoshi's. Chef Sho's menu in San Francisco will feature a slightly different version of his modern take on Japanese cuisine, which will surely enhance the overall Yoshi's experience, making it the only place in the City with great food and world-class jazz.

親愛的朋友您好:

休息是為了走更長遠的路!　６月１７至７月２７我們一家四口將回法國展開一場尋酒之旅!

首先，我們先回公婆家。公婆住在一個位於法國中部排名一百名內的中古世紀的小村莊(Charroux)，幾天後就會與公公婆婆一起去波爾多參加為期五天的Vinexpo (國際葡萄酒暨烈酒展)。　

這是全世界規模最大的酒展，喜愛葡萄酒的朋友，真的不可錯過!　我自己非常迫不及待!

上一次在波爾多舉辦是2007年，當時我身懷六甲，Ｏlivier(歐利文)每天一早去試酒，我則和Thomas在波爾多市閒逛。2008年在香港舉辦時，Olivier 和立舟去參加，我這個盡責的媽媽放棄品嘗好酒的大好機會，選擇留在家裡照顧Thomas 和Benjamin。

所以今年我絕對會好好把握這個機會!

   七月底我們就回來了! 屆時將舉辦幾場品酒會和餐酒會與各位朋友聚一聚。

祝福各位朋友平安快樂

我們七月底見!

朵瑪酒坊

邱琳雅                         

email:linyac@yahoo.com

電話:07-2889121

Hotel De Anza offers the ultimate combination of classic architecture, modern comfort
and exceptional hospitality. Located in the heart of downtown San Jose and within walking
distance to restaurants, attractions, the San Jose Convention Center and HP Pavilion.
Each amenity is extraordinary and all deluxe rooms are tailored to fit the convenient needs
of the savvy traveler. Whether traveling for business or pleasure, you'll find it all at Hotel
De Anza in San Jose.

Call now for reservations or more information at 800.843.3700. Our staff will be able to assist
you with all your hotel reservations needs.

The Hedley Club
San Jose’s Premier Cocktail Lounge and Wine Bar

Relax in the classic art-deco elegance of the Hedley Club Lounge. Recently remodeled and boasting one of the most sumptuous and beautifully appointed rooms in the Bay Area, the Lounge features a Seasonal Cocktail Menu, a dynamic and approachable wine program, Mediterranean influenced appetizers, and live music on the weekends.

Hours of Operation:

Sunday: 4pm-9pm
Monday: 4pm-10pm
Tuesday-Thursday: 4pm-11:30pm
Friday-Saturday : 4pm-1:30am

*Hours of operation may vary due to special events and holidays

Live Jazz:
Wednesday from 7:00 p.m. to 11:00 p.m.
Thursday from 8:00 p.m. to 11:00 p.m.
Friday and Saturday from 8:30 p.m. to 12.30 a.m.

View our distinctive drinks and Beverages Cocktails are prepared from scratch, utilizing local, seasonal ingredients and house made mixes. Classic preparations are given a cutting edge and modern approach. Central to California’s premier wine appellations, the list ranges from well-known California benchmarks to the latest rising stars from around the world. Attention to detail is evident in the friendly, knowledgeable and professional staff.

記者吳順永／台南報導  (2009/05/19 17:36)

台南大遠百即日起在B2F「朵瑪酒坊」推出法國普勒維爾酒堡微甜白葡萄酒原價700元特價599元、精選老藤貴腐甜白酒特價1999元、紅葡萄酒特價600元、法國麗巴赫酒堡紅酒特價650元、法國瑪斯艾密樂酒堡天然紅葡萄甜酒特價1500元。

朵瑪酒坊是由一對因紅酒而結緣，進而在法國相知、相許的邱琳雅和Olivier Caen剛歐利文夫婦所成立，並以長子－Thomas為酒坊命名。
邱琳雅和她的法國先生－剛歐利文，兩人本來都在巴黎工作。剛歐利文對葡萄酒有著非常濃厚的興趣，20歲起就開始研究並收藏好酒，有空就閱讀大量葡萄酒的相關書籍，邱琳雅最喜歡做的事就是信手拿本歐利文看過的書為他考試，如哪一個年份有那些好酒，美國葡萄酒評鑑家Robert Parker 為哪支酒打了幾分，諸如此類的問題，剛歐利文也樂在其中。

剛歐利文的投資理財，就是把錢花在好品質又不貴的葡萄酒上，學生時代，只要一賺到錢就用來買葡萄酒，曾經，為了買一支當時價位還很合理的五大酒莊的紅酒 (Chateau Lafite-Rothschild 1982)，兩人掏空腰包，好不容易籌出1200法郎買下這支紅酒，11年後的今天，這支酒的價格最少漲了30倍。長子的誕生促使他們決定回台灣實現兩人的夢想，成立一個酒坊，希望用一生來分享他們對葡萄酒的熱愛，營運的一切由夫婦倆一手包辦，完全不假他人之手：所有販售的葡萄酒都是親自挑選的，他們進口自己也喜歡的酒，店面也是剛歐利文親自設計，充滿著濃厚的法式風情，店裡擺設十餘個法國運來的橡木桶，展示他們所收藏的數幅石版畫，有18及19世紀的，另外，還有許多法國20世紀初的古董煤油燈點綴著Thomas Wine的典雅。

朵瑪酒坊2006年於高雄成立，邱琳雅擔任高雄市第一社區大學講師，講授「品味法國文化波爾多葡萄酒」，剛歐利文夫妻自2008年起，每星期在自己的品酒室開了許多堂品酒課，對外多所大專院校針對老師或學生開設一系列不同程度的品酒課程。

至今曾配合過的學校有 屏東科技大學、文藻外語學院、 三民家商、致遠管理學院、樹德家商、高雄應用科技大學等等，除了教育界外，朵瑪酒坊也跨行至不同性質的機關團體教授品酒課，目前合作過的機關團體有: 工業技術研究院 (工研院) 、永豐銀行、嬌生股份有限公司、楊森大藥廠、美商亞培公司、千禧園生活顧問公司、高雄第一社區大學、百利報關、華山產物保險公司等。

朵瑪酒坊邱琳雅EMAIL: linyac@yahoo.com網址: www.thomaswine.com
blog: http://tw.myblog.yahoo.com/thomas-wine地址: 800高市新興區七賢二路65號。

How We Got Started

Baywood Cellars exemplifies the Cotta family's three-quarter century commitment to quality and success. Cotta Properties was founded in 1925 by Joe Cotta Sr., and after many successful years of growing wine grapes and other agricultural commodities the John and James Cotta (Grandsons of Joe Sr.) started producing wine under their Las Viñas label in 1986. With John Cotta as winemaker and James Cotta as vineyard manager, Las Viñas immediately won awards in all of the top national and international competitions including "Best of Region "wines of the Lodi-Woodbridge region an unprecedented three years in a row in the 1988, '89 and '90 California State Fair wine competitions.

Awards

In pursuit of higher quality and perfection, John and James started vinifying grapes from the family's own central coast vineyards under the "Vineyard Select" Baywood label, and the highest quality Methode Champenoise sparkling wines under the Las Viñas label from the Napa Valley, which in turn immediately won awards in the major wine competition circuits. Seeing the potential of the Central Coast as being", comparable if not superior to the Napa and Sonoma growing regions" John has focused his wine making talents and efforts on producing only ultra-premium wines from Monterey County and the Central Coast.

Winemaking

President and wine maker, John Cotta has over 20 years experience producing wine in all of California's major viticulture regions. His vast knowledge, combined with the most up-to-date wine-making technology available such as Krones filler-corker machines and MEB rotary star labeling equipment, gives Baywood Cellars the bottling capacity of up to 150 bottles per minute. With temperature controlled stainless steel tanks and French Oak cooperage Baywood can produce and store more than 300,000 cases annually. Using state-of-the-art equipment and time-tested old-world techniques, John has been able to produce wines rated among the finest in the world.

The Family

John and James Cotta, with the help of their father Joe Cotta Jr., currently farms over 2,000 acres of Varietal wine grapes throughout California, including Cabernet Sauvignon, Zinfandel, Merlot, Syrah, Chardonnay, Gewürztraminer, Symphony and the traditional Douro region Port varieties. The family commitment to viticulture spans over three generations which includes state-of-the-art drip irrigation, trellising, integrated pest management and soil fertility programs. This provides consistent, high quality crops year after year.

The Monterey County Viticultural region consisting mainly of the Salinas Valley area is probably the most versatile grape growing region in California. The Salinas Valley can be best described as a huge funnel with the city of Salinas on the North end directly open to the Pacific Ocean like the fill end of a funnel then narrowing down and stretching inland some 120 miles south to a small farming town called San Miguel. The sides of the funnel are created by the Santa Lucia Mountain Range to the west and the Diablo Range to the East.
   Though only a mere 25 miles inland, the whole Salinas valley is blocked from the marine influence directly west by the Santa Lucia's, thereby forcing all marine climatic influence to enter at the entrance of the "funnel" (Salinas side) where the average summer temperature is around 68 degrees F. One hundred twenty miles to its southernmost point in San Miguel, temperatures can commonly reach into the low 100's just like its neighbor the great Central Valley another 50miles inland.
   This "funnel" is also force fed from the Pacific Ocean opening every day when the early afternoon sun heats the valley floor, causing the air at the ground to heat up then rise, leaving only the seaward opening to rush in with cold, heavier marine air to fill the gap left by the rising air. This "bellows" type cooling effect causes windy afternoons which stretch through the entire length of the valley. If we were to drive a car inland down the Salinas Valley we would find a temperature increase of approximately 1 degree F for every two miles driven.
   At Salinas, there are not enough degree days to ripen even the earlier maturing grape varieties; we need to start planting our grapes further in around the Chualar and Greenfield areas where the temperatures are barely enough to ripen Chardonnay, one of the earliest ripening varieties. This area could be compared to the Burgundy and Chablis regions of Northern France where world renowned Chardonnay and Pinot Noir are grown. In the Napa/Sonoma regions this would be directly compatible to the renowned Carneros region which borders the San Pablo Bay, the entrance to the Napa and Sonoma Valleys.
   To more emphasize the importance of this time to ripening, if we were making a wine from the Central Valley region we would be harvesting our Chardonnay grapes around late July whereas the Monterey County Chardonnay would not be ripe until mid-October to mid-November. It is this longer "hang time" and lack of burning, damaging type heat, which gives the coastal regions their more intense superb quality wines.
   As we continue on southward through the Salinas Valley we reach the King City area where we gain enough temperature to ripen Cabernet Sauvignon, one of the latest ripening varieties, and other red varieties which commonly ripen after Chardonnay. The King City area could be best compared to the Bordeaux Region of France or the Rutherfold/Oakville area of Napa Valley. These areas are the most ideal in the world for Bordeaux varieties and Rhone style varieties such as Cabernet, Merlot, and Syrah. Harvest time for Cabernet Sauvignon would typically begin in mid-October and extend into late November such as the case of this year's 1999 harvest (rain and weather permitting.) Referring back to our Central Valley comparison Cabernet Sauvignon is typically harvested in Early September through mid-October.
   Because of this unique geographical situation in the Salinas Valley we can drive through Chablis, Burgandy, Rhone and Bordeaux in close to 2 hours time! It is indeed a winemaker's paradise.

Central Valley

Back in 1991 when Baywood Cellars (known as Las Viñas until a name change in 1997) won an international Gold in the super-premium category for their Cabernet Sauvignon, the standards changed for the Central Valley's Lodi region in that quality wines could be produced from this area. Though it's little known, Lodi's niche in the northern San Joaquin Valley contains a climate only slightly warmer than some of the inland coastal regions. Lodi's flat terrain differs from much of the Coastal regions, but vineyards around Lodi can use coastal growing techniques to enhance their quality. The Delta breeze that moves through the area provides dynamic day-night temperatures that differ from other parts of the Central Valley.

Baywood Cellars

Baywood Cellars is my personal triumph to produce affordable Ultra-Premium wines. Having grown up in the Central Valley and made many gallons of wine there, I had always had the desire to "get my hands on" Coastal premium grapes to produce really world renowned wines. My first opportunity at this great allure was with Napa Valley Cabernet Sauvignon fruit in 1992. After this wine was bottled it immediately won five gold medals over the course of a year. Retired from competitions due to sell off. However, due to the extraordinary rising costs of Napa vineyard ground and fruit, these types of wines are not affordable to everybody.
   That's why God gave us the Central Coast region, so that everyone could be created equal. Central Coast wines are by far earning their rightful place in the world of quality wines, at times equaling and many times surpassing Napa and Sonoma wines in major wine competitions. If you read the story I have written on the "Our Vineyards" page, this will best describe the versatility of that region.
   Another area of the Central Coast which is just as important is the San Luis Obispo County region where you have the warmer "red" climate around the Paso Robles area and the cooler "west side" vineyards which are of course, west of Paso Robles where the climate is even cooler and more suitable to the Burgundian varieties. Many Napa wineries have invested heavily in these areas and I will not mention any names as I think that it is something the wineries themselves will do at their own discretion. These areas are what make up the Baywood Cellars Ultra-Premium table wines.
   The Baywood Port is from our Lodi region vineyards where the climate is almost identical to Portugal's Douro region of which we explain more thoroughly down below on the Port page. Our Symphony is also from Lodi since Symphony is a hybrid grape of Muscat heritage. The Lodi region again duplicates the climate of Southern France and Southern Italy where these varieties originated. Also, since producing Symphony in 1987 from this region it has won countless awards and we feel it is not necessary to tie up coastal properties for a wine that is virtually unknown and could be price sensitive.

〔記者羅欣貞／屏東報導〕台灣人邱琳雅在加拿大唸書時，到法國當志工時結識法國人剛歐利文（如圖，記者羅欣貞攝），他教邱琳雅認識葡萄酒，兩人因品酒滋生愛苗，認識4年後結婚返回台灣經營酒坊，最近他們在屏東市舉辦紅酒展售會，用「台語」和民眾分享葡萄酒。

邱琳雅是高雄人，認識對葡萄酒興趣濃厚的志工領隊剛歐利文（Olivier Caen），他對20歲起就開始研究並收藏好酒，他教邱琳雅及志工們品酒、遊城堡。

兩人2001年結婚，今年4歲半的長子朵瑪出生後，決定回台灣圓夢，在邱琳雅的家鄉高雄創立酒坊，營運全由夫婦倆一手包辦，親自到法國選酒、進口自己也喜歡的酒，店面則由是剛歐利文親自設計，充滿法式風情。屏東太平洋百貨最近在6樓特賣場邀請剛歐利文夫婦展售進口自法國的葡萄酒，展出至4月7日。

【記者李佳玲屏東報導】法籍台灣女婿Olivier Caen剛歐利文與妻子邱琳雅，因紅酒而譜下情緣，夫婦倆一同研究葡萄酒，並成立酒坊，於學校、機關團體開設品酒課，傳授葡萄酒的相關知識。他們在屏東太平洋舉辦展售會，即日起至4月7日止，希望讓屏東人也能分享『好』酒。

邱琳雅在加拿大唸大學時，暑假到法國參加志工活動，與擔任志工隊長的剛歐利文結識，兩人相戀4年，於2001年結婚，育有兩子。剛歐利文對葡萄酒有著濃厚的興趣，20歲起就研究並收藏好酒，他的投資理財就是把錢花在好品質又不貴的葡萄酒上，學生時代只要一賺到錢就用來買葡萄酒，曾經為了買一支當時價位還很合理的五大酒莊的紅酒，夫婦倆好不容易籌出1200法郎買下這支紅酒，現在這支酒的價格最少漲了30倍。

夫婦倆之前在巴黎工作，閒暇時常參加巴黎葡萄酒酒展找尋好酒，在當地葡萄酒拍賣會上也時常可見他們的身影，每年兩人一定去波爾多度假並參觀酒莊。大兒子出生後，促使他們決定回台灣定居，實現兩人的夢想，於是以長子Thomas命名，成立朵瑪酒坊。

邱琳雅說，店裡進口的葡萄酒都是他們親自品嚐過的上百家酒莊中挑選出來的，甚至是喝了1百支才從中選出1支，他們堅持以品質優良、價格合理的葡萄酒為主要選擇，這些挑選後的酒品都是台灣獨一無二的商品。

邱琳雅表示，他們鎖定女性族群推薦酒品，也有男性顧客來店裡買酒向女友求婚，不管是紅酒、白酒、氣泡酒都各有不同的口感與特色。這次在屏東地區展售，要讓更多人也能品嚐他們優選的葡萄酒。