In a small corner of southwest France, bounded by the Mediterranean Sea, the border of Spain and a small mountain range, there sits a quiet yet mighty winemaking area called Roussillon. Wines have been made here for millennia. Centuries ago, knights from many countries established hilltop castles here, fought battles over land and religion, and departed from these shores for pilgrimages to the Holy Land. For over 500 years, Roussillon has been known for its abundant fortified sweet wines, bursting with concentration and flavor. The wines are made with both red and white grapes, and they are only slightly higher in alcohol than table wines. They are made to last, often as much as 50 years. This wine category is called Vin Doux Naturel in French, which is easily abbreviated to VDN.
法国西南的一个小角落，地中海旁边，西班牙交界的小山区，有一个安静又有势力的酒区叫露喜龙（Roussillon）。酿酒历史上千年，许多世纪前，几个国家的骑士建立了山顶的城堡，为土地和信仰而战，为圣地的朝圣者之旅而离去。 超过500年，露喜龙盛产并以强化甜酒闻名，这种酒香气集中，红、白葡萄均可酿造。它们仅比普通葡萄酒的酒精稍高。它们一旦生产出来，最长有50年陈年潜力。这种强化甜酒的类型法语叫Vin Doux Naturel，简称为VDN。
A mature red wine from California’s Napa Valley is a modern-day treasure. And when you have an older vintage of a Napa Valley Cabernet Sauvignon, you have a very rare treasure. But more than a treasure, it can be a treat for the senses, when served with the right foods.
I have quite elegant visual as well as flavorful memories of my recent visit to the Hawke’s Bay wine region of New Zealand. The vineyards stretch for miles along the seacoast, and the red Bordeaux-style wines are pleasingly well-made, as are the bold Syrah wines – though this is half a world away from France. The major municipality in Hawke’s Bay is Napier, a beautiful town built in the Art Deco style of architecture; it is a one-hour flight (or 5-1/2 hour drive) south of Auckland.