Chapter 816: Chapter 807: Neighbor (5)

“Are you ready? Perfect, I’ve finished cooking. Let’s eat a bit first. It’s just this much, that guy next door swindled me into a bottle of Mouton, Bo Yan is really too much!”

Despite Han Yifan’s complaints, he steadily poured wine for Shang Feifei.

Shang Feifei hesitated a bit: “This… has too many calories.”

“Just try a little bit. I saw you didn’t eat much at noon. This is M9 Wagyu beef, really good quality. But most importantly, it’s paired with a 2000 Romane-Conti. The wine here is kept constant in temperature and humidity. I got them a few years ago in France, only six bottles, give it a try.”

You can’t catch a wolf without sacrificing something, Romane-Conti is the best among red wines, and the year 2000 is also famously a great year. The quality of wine is determined by the vintage, like the often mentioned ’82 Lafite’, 1982 was a really good year. After 20 years of aging, it has reached its best flavor.

Even if Shang Feifei isn’t an expert in red wines, the mere mention of the name told her this was indeed a rare encounter. She hesitated for a moment, then sat down. At worst, she’d eat and drink less later.

Seeing her sit, Han Yifan thought there might be a chance tonight. He started with an appetizer, baby octopus with seaweed, and poured some Riesling. The sweet white wine was slightly acidic and refreshing and had a hint of tropical fruit flavor, paired with the small dish it was appetizing and refreshing. Next was ham with melon, Han Yifan changed the wine glass, added some ice cubes, and poured a bit of sherry. This sherry, after aging, turned amber, was a fortified white wine with a strong taste, wonderfully complementing the ham and melon.

Shang Feifei usually drinks a bit socially, but those business dinners would never select and serve wine with such precision as Han Yifan did.

Moreover, the wine was mild in flavor, sweeter and less alcoholic than liquor, making it easy to drink more without realizing it.

The next dish was goose liver with caviar, paired with wine as usual. Goose liver is basically all fat; normally, Shang Feifei seldom touched such high-calorie foods, but the taste was so good, and Han Yifan only cut a small slice to fry, she unwittingly ate it all with the wine.

The main dish was M9 steak, and Han Yifan said, “I didn’t know how well done you liked it, so I cooked it to medium-well. If you don’t like it, I can cook it to well-done for you.”

“No need.” Han Yifan really did put his heart into it; the steak wasn’t too large, he also slightly fried the asparagus with the oil used for frying the steak and goose liver, placing it to the side as a side dish.

The medium-well steak was charred on the outside, yet still tender inside, merely touching it with a knife and fork caused the juices to burst out. The best steak doesn’t need much seasoning, just a bit of salt and black pepper was already delicious. The milk fragrance along with the meat aroma, when chewed melted instantly in the mouth, and when slightly getting greasy, the highlighted dish came — the 20-year-old Romane-Conti, with a strong backbone and rich layers. Before even sipping, the rich fruit and barrel aroma already hit the face. Upon tasting, it started slightly acidic, followed by a rich and layered taste, leaving a sweet aftertaste.

When it was all swallowed, the wine aroma still lingered in the mouth.

Indeed, only top gourmets and those with ample wine knowledge could pair it so flawlessly. Unknowingly, half a bottle of red wine had been drunk by her.