The Divino Digest: September 2026《神聖文摘》：2026年9月
THE DIVINO DIGEST
美食。美酒。美麗時光！ Good Food. Good Wine. Great Times!
2026年9月 | September 2026
我們在忙什麼 What We’re Up To
晚上好！Buonasera!
對我們這個大家庭來說，這個季節迎來了一個令人振奮的里程碑。我們的兩位夥伴 Petra Wiesinger 與 Velma Lai 最近順利考取了 WSET Level 3 認證。為了慶祝這個時刻，她們接下了作為專業侍酒師的第一項重大任務：重新打造 Divino Taipei 與 Focoso 兩間餐廳的酒單。
她們的選酒不拘泥於刻板的教條，也不盲目追隨曇花一現的流行趨勢，而是呈獻了我們在餐桌聚會時最鍾愛的元素：具備鮮明個性的酒款、深厚的在地風土根基，以及尊重土地、讓風味自己說話的釀酒師。
在兩份新酒單中，您將會發現許多堅持個人信念與手作溫度的職人酒莊。在皮埃蒙特（Piemonte），Luca Roagna 以令人敬佩的極致耐心釀酒，仰賴數十年樹齡的老藤、野生酵母發酵，並經過長達二至三個月的靜置浸皮，最後才放入中性橡木桶中陳年。在艾米利亞-羅馬涅（Emilia-Romagna），La Stoppa 酒莊的 Elena Pantaleoni 釀造出 Ageno 橘酒（amber wine），透過數週的浸皮賦予酒款豐富的層次感、迷人的鹹香與深邃的大地氣息。而在維多利亞（Vittoria）的石灰岩土壤上，Arianna Occhipinti 採生物動力法（Biodynamics）與自然發酵，為 Albanello、Moscato di Alessandria 及 Frappato 等西西里原生品種注入鮮活生命力。此外，我們還在酒窖中悄悄收藏了獨立釀酒師 Fabio Gea 的極少量神秘配額，由於數量極為珍稀，僅以隱藏版（off-menu）形式特別提供。
這份對葡萄酒的好奇心，也同樣延伸到了我們的單杯酒（by-the-glass）選擇中。您不必點一整瓶酒，就能品嚐到別具特色的風味。目前我們供應的單杯酒，包括來自貝里奇丘（Colli Berici）Inama 酒莊、帶著辛香與草本氣息的 Carmenère Più，以及來自上阿迪傑（Alto Adige）高聳阿爾卑斯山陡坡上 Kurtatsch 酒莊、香氣濃郁且礦物感十足的 Gewürztraminer Arenis。
我們相信，葡萄酒的魅力在於探索、交流，以及與所愛之人同桌共聚。Petra、Velma 以及我們整個外場服務團隊，已經準備好為您分享這些佳釀背後的精彩故事。
This season brings an exciting milestone for our family. Two of our own, Petra Wiesinger and Velma Lai, recently achieved their WSET Level 3 certifications. To celebrate, they took on their first major project as certified sommeliers: completely redesigning the wine lists across both Divino Taipei and Focoso.
Rather than following rigid dogmas or fleeting trends, their selections reflect what we love most when gathering around the table: bottles with genuine personality, deep regional roots, and producers who let the land speak for itself.
Across both lists, you will find artisans working on a deeply personal scale. In Piemonte, Luca Roagna still crafts wine with legendary patience, relying on decades-old vines, wild ferments, and quiet macerations that stretch between two to three months before resting in neutral oak casks. In Emilia-Romagna, Elena Pantaleoni of La Stoppa crafts Ageno, an amber wine left on the skins for weeks to build incredible texture, savoriness, and earthy depth. Down in the limestone soils of Vittoria, Arianna Occhipinti works biodynamically with spontaneous ferments, breathing vibrant life into native Sicilian varieties like Albanello, Moscato di Alessandria, and Frappato. Tucked away in our cellar, we have also secured a tiny, secret allocation from artisan grower Fabio Gea, available strictly off-menu due to the handful of bottles we could get our hands on.
That curiosity extends straight to our by-the-glass selection. You do not need to commit to a whole bottle to experience something distinctive. Right now, we are pouring things like the spicy, herbaceous Carmenère Più from Inama in the Colli Berici, and the intensely aromatic, mineral-driven Gewürztraminer Arenis from Kurtatsch up in the steep alpine slopes of Alto Adige.
We believe wine is about discovery, conversation, and sharing a table with people you love. Petra, Velma, and our whole dining room team are ready to share the stories behind these bottles.
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📅 保持追蹤：在 Facebook 和 Instagram 上關注我們，了解我們菜單的幕後花絮等。我們迫不及待地想與您分享這些時刻！
📅 Stay Connected: Follow us on Facebook and Instagram to get behind-the-scenes glimpses of our menu and more. We can't wait to share these moments with you!
Taiwan, 台北市大安區安和路二段71巷15號 reserve@divinorestaurants.tw
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