“As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.”
Ernest Hemingway
For individuals living in the city of Macau, it is hard not to be stressed out. Every single day, we deal with the traffic, pollution, housing problems, and many other issues that affect our daily lives. When we have so much going on in our heads, it is important to find a way to unwind and to relax.
Fortunately, for bon vivants, there is a new place in town that promises to brighten up their lives. SOHO at City of Dreams is Macau’s new vibrant dining and entertainment district, and there is a restaurant that serves phenomenal oysters and seafood, named Gold Coast.
Upon entering the restaurant, an ultra friendly manager begins to tell us about their venue and the superb selection of wine that is available to complement the seafood.
“Almost all of our oysters come from France, and we only pick the ones that are of exceptional quality. In terms of wine, we have a great selection. I personally taste the wine with my colleagues very often. If we don’t think that it’s a good wine, we don’t put it out. From Perrier-Jouët to Portuguese white wine, you can be assured that any bottle here is indeed exceptional, regardless of the price,” says Assistant Restaurant Manager, Hudson Chang.
The bottle that Hudson recommends to go with the oysters is a special selection from the old vineyards of Quinta Do Boição, Portugal. Without eating anything, I take a sip.
“This is extremely acidic,” I say.
“Try it after eating some oysters. It will taste different,” Hudson replies.
Hungry and thirsty, I down two oysters, White Pearl and Gillardeau. The Gillardeau has layers of flavors, a hint of chestnut with a metallic aftertaste, while the White Pearl is sweet and delicate. Intrigued by the sight of the Alaskan King Crab Legs, I take two pieces and savor them slowly. Wonderfully delicious indeed.
Then, I take another sip of the Quinta Do Boição. Surprisingly, the wine now tastes a lot less acidic with the seafood. Moreover, the citrus notes of lemon and grapefruit become evident, almost peachy. I am beginning to fall in love with the wine. It is so easy to lift the spirit sometimes with some oysters and a good bottle of wine. Life is still good. Just let go of the negative feelings.
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