Dream Life

The night of December 10th.

Viscount Ignacious Radford, the heavy town of the Marquis of Seawell, as the emperor's angel, is visiting our home for the transmission of the Duke.

The Viscount is in a good mood because of the already cumbersome rituals and clerical stories and the sweating in the public baths. Of course, it would be one of the reasons I'm in a good mood to be serving cold barley wine in the bath - Pilsner type beer in the village of Rasmore.

I was more concerned about the Prime Minister's story I heard in the bath, and I was feeling a little down. But seeing the Viscountless smile of the Viscount, I decided to forget once and for all what I had just said that I should now concentrate on alcohol.

We go back to the mansion as we talk, but what the Viscount cares about was still the booze tonight.

"I'm hoping you'll let me drink that wine tonight."

By "that wine," he meant the best red wine in the Marquis of Seawell matured in my storage magic.

Seawell wines are wines as elegant as Cabernet Sauvignon and as powerful as Syrah and Malbec. Sleeping this potential 'potential' wine in a bottle adds even more mellowness and dramatically delicious.

"Of course it is. Our sparkling wines and Rosingrave's precious Rotten" Kifu "wines are also aged just fine."

The sparkling wine was made by me, but the Precious Decay wine was given to me by Queen Katrina of the Kaum Kingdom, a delicacy from her home, the Rosingrave family.

It's what I get as an apology for getting into trouble last year in Ars, the Wang capital, but with its elegant sweetness like German ice vine, it's sure to cool down what I put to bed for about five years, making it ideal as a dessert wine after a meal.

"I'm looking forward to that. If I could afford it, I'd be glad to have some of the“ shake "examples after the meal.

“Stirred liquor” refers to a cocktail that we showed in the aftermath of the Dwarf Festival this spring. I know it because I recreated the liquor and dishes served at the Dwarf Festival when I visited the village of Rasmore with the Marquis of Seawell in September.

"I'm ready, but today's dishes go with the wine, so it might be better after tomorrow"

Return to the Mansion with that talk.

Maid chief Molly was cooking in the mansion's cooking area, and its aromatic aroma spread throughout the mansion.

"Smells good. appetite...... let's have some fun today," the Viscount also gets to the Hall table with such expressions as pleasure.

My father and grandfathers had already arrived at the table and the welcome began immediately.

Today we are supposed to meet in a total of fourteen people: my grandfather, my parents, my brother and his wife, me, Liddy and Beatrice, and six on the Viscount's side.

Mel and Sharon, but with their freshness of hope, they help cook. He wants to study a lot, thinking about the future. There Luna was with him, and although he barely spoke, he showed interest in the flavor. I often see you cooking with Mel here these days.

I will go to the cooking place during the welcome and check on the progress and taste of the dish.

"It's about time...... you look ok getting ready"

"Yes, I'm all set," replied Molly's daughter Tricia with a bright smile, "it's still delicious today," and Mel showed me the plate with her chest stretched.

Today's muse comes with a raw ham roll of vanilla.

Fennel in luccola and a small amount of fresh basil, wrapped in raw ham with cheese and a small amount of dried fruit, seasoned with black pepper, olive oil and rock salt.

Last time it was fried walnuts (frit), but this time I dared to change my taste.

Return to the table and explain the dishes. It's not what I would do either, because it was only ever my job.

"This is a roll of vanilla, cheese and dried fruit with raw ham from pork thighs. I also hang olive oil on the fragrance. I tried to match the sparkling wine."

Personally, I don't really like categorical amusements, but when combined with moderate salt and fine olive oil, plus natural sweetness, it goes well with dry sparkling wines.

I was going to serve this dish because raw ham, dried fruit and olive oil are specialties of the Marquis of Seawell territory.

The Viscount said, "Hmm. Seems like a different kind of fun than usual," he says, putting a big bite of cut amuse in his mouth.

At first there seemed to be confusion about this combination, but as soon as I included the sparkling wine in my mouth, my grin spread.

"That's Lord Zacharias. This salty, sweet, and seawell aromatic olive oil perfectly suits this sparkling wine. This combination seems to be supposed to be served in Seawell and the Imperial Capital."

That's just something famous about being a gastronomer, and I instantly discerned my intentions.

"I think this combination would go well with a light red wine as well. So let me suggest it as a light knob."

He nods satisfactorily at my explanation.

He's been asking me questions about how my father's not comfortable with it.

"But raw ham and dried fruit is an unexpected combination. No, it's not unsavory. I think it's delicious, too, but it was surprising to add sweetness."

The Viscount answers that question on my behalf.

"Not so, Lord Masaias. In the southern part of the empire, the combination of fresh fruit and raw ham is not very unusual."

The combination of raw ham and fruit is commonly used in "raw ham melons” and the like. Not so bizarre a combination in the south where you can take a lot of fruit to go with oranges, etc. Personally, I prefer persimmons and mangoes, but this time I tried using dried fruit that is easy to transport and doesn't really choose the season.

This is followed by patties made with duck liver as appetizers and often chilled noble rot wines, potato and spring onion chilled potage, so-called Vici Sowers and local light white wines.

After the white wine continues, Seawell's red wine is served.

The first glass of wine poured is dark ruby but slightly orange. The Viscount narrows his eyes as he waters the wine down the magic props of the lights.

"As beautiful as ever... this aromatic fragrance is something we can only enjoy here... this wine would be the best in the world..."

He's right, I also think this red wine is the best in this world.

As I've told you before, red wines in this world do not add bottle aging and consume immediately by filling the ceramic bottle with the stuff out of the barrel. For this reason, it is unlikely that it will be so mellow.

When I was younger, I had once been embedded in red wine and drank a pretty good one. Especially Primiecru, a first-degree field in Burgundy, I think he was drinking when his salary came in. I really wanted to drink Grand Cru, a fine field, but since that time Romane Conti has gone beyond saying that super fine wines such as La Tache and Chambertin have not been within reach.

Red prefers Pinot Noir in Burgundy to Cabernet Sauvignon in Bordeaux, but I still drink Lafite Rotosilt and Château Margaux and others several times.

From that experience, Seawell wines are very well made. I don't think they've packed it in a barrel and carried a thousand kilos.

There are two possible reasons.

The wine itself was well made and put to sleep in the storage magic Inventory.

I'm pretty sure the Viscount himself is the norm about being able to do it, but the storage magic one has no clear basis.

Storage magic allows wine bottles to receive no vibration or light at all, making wine less stressful than a cellar-like wine reservoir, Curve, arguably. It is also one factor that does not deteriorate that it does not need to be transported in carriages, etc., after aging.

"I've tried a lot, but I think this is the best condition. Hey, Beatrice?

Suddenly he talks and panics, "Oh, oh".

"My... my feeling is that this is the least cluttering... no. If I put it to sleep any longer, the flavor will blur... because it will blur..."

She has been rewording things here lately because her mother was watching her language.

"It's not an official place, so you can do as you always do, Lord Beatrice. If you care that way, you won't even taste good liquor. Hahaha!"

I was sending my mother a gaze of restraint, too.

"Let us sweeten the words of Master Ignacious. Today's cuisine and wine are something I want to enjoy."

"Oh... it would help if you let me do that... no, it would help. Ah!"

Make a face that Beatrice has done it. I get a laugh at that look.

I'll tell you in her honor, even if the way she talks sounds like a man, she keeps the table manners properly. I'm still wearing a dress today, but I don't hate it that much these days, so I guess my mother's tutoring, no, mentoring is going well.

"I think Mr. Beatrice is more attractive as he is. Don't you agree, Master Ignacious?

My sister-in-law Rosalie follows me, but the trick was classy and I've just been called a “princess”.

"Wasn't Lord Rosalie good enough to look like an old knight? I liked that princess knight a lot. Hahaha!"

Rosalie was in Knights training at one time and apparently also attended the meeting in knightly clothing. They point out that and her face turns red.

Talking about that, Angie and Elena, the samurai, start handing out wine glasses.

"In addition to this wine?," the Viscount tilted his neck, "it's just for the main dish," he explains.

In the meantime, Angie and the others pour wine.

It's the same as the finest Seawell wine you're drinking right now, but it's different ages.

I lifted the glass,

"This is the same seawell wine as earlier. The only difference is the age of maturity. What you drank earlier is from twenty years of aging, and this is from five years of aging. I think five years of aging would be better suited to the dishes we're about to serve."

At the end of my explanation, the main dish shows up from the kitchen.

This time I cooked beef without surprise, which also prepared orthodox beef stews.

"Is that a beef stew? There's some trick to this too..."

That's what the Viscount puts the knife in.

Put the well simmered soft meat in your mouth but look slightly suspicious. And I put the five-year-old wine I recommended in my mouth.

"I see..." he roars, another bite, putting the meat in his mouth.

"This powerful wine certainly goes well with this beef stew"

In the meantime, we eat beef stew too, including wine.

The flavour of beef and sauce spreads to the mouth, and the fat becomes thicker. When a young and powerful red wine is added to it, not only does it give a deeper aroma, but it even feels refreshed in the meat.

"This stew is a very common thing and does nothing special. Of course, we have the best ingredients available because we are served to Ignacious, but this time we have changed our taste slightly."

My brother said in my commentary, "What changed your mind? I've heard." My brother is not too loud for food, but lately he has become interested in cooking and booze as well whether he has been impressed by me.

"Yeah. Try another bite of stew. And now try the wine of the mature ones served earlier"

Everyone moves a knife into my words.

I taste stew the same way, including aged red wine in my mouth, but it still doesn't fit a bit.

"I see! Younger wines do taste better! Zach, what's this all about?

My father has added a slightly exaggerated hand gesture and asked for commentary.

"Red wine and beef stew are compatible dishes. Especially wines that have fruity flavors like seawell wines and have an unbeatable flavor for meat are particularly compatible…"

The Viscount nods loudly.

"But if you ask me if it will be even more compatible if it ages, it's not necessarily so. Because maturation calms the fruity aromas and acidity of the wine. I find it very difficult to match these aged wines to dishes."

"I wonder if that means you made this combination with the intention of telling me about your sales strategy for Seawell wines"

Even then, I discerned my intentions.

"Yes, indeed, this wine is the finest. If you age it for twenty years, it will turn into something so mellow and fragrant. But long term aging will hold a lot of inventory. It takes too long to cash in, even if it matches the selling price."

"Sure," the Viscount nods.

"But even young wines can be sold with added value in this way if we figure out how to sell them. To do so, you will need a cook or advisor who is familiar with the characteristics of the wine. If you send advisors to luxury restaurants such as Teito to propose such combinations and expand sales channels, the value of Seawell wines should increase even further. Even other intermediate products of slightly inferior quality can be fully value-added by proposing the same combination with dishes."

"I see. But it seems difficult to develop that advisor. I guess it's best to have Sir do it..."

Tongue drums on delicious dishes while we talk like that.

It is then paired with cheese and wine aged twenty years.

Unfortunately, there are many hard cheeses around here, like Emmental and Gruyere, and there are no aged wash types that would suit this wine - there are no cheeses that regularly spray the surface with salt water, distilled liquor, etc., to mature.

Still, the salt and aroma of the cheese further enhance the flavour of the wine, giving it a honey-like sweetness.

Finally, it was tightened with precious rotten wine and dried fruit baked confectionery, and the Lockhart family dinner was over.

"I certainly don't want that shaken liquor after this. The aroma of wine in the corner disappears. I'm in the mood for something more..."

The Viscount had an unfortunate look on his face when he said so.

I would have preferred to say “even brandy” here, but unfortunately it ruins the aftertaste in a decade-long brandy.

"Unfortunately, there's no alcohol like drinking after this right now. If we age a little now, I think Brandy or Calvato (...) will fit..."

The Viscount also said, "Well. Too bad. Now let me get you another glass of Precious Rotten Wine" and gently raised the empty glass.

I was laughing at the trick and thinking of something else.

(I need to make a delicious brandy... in a little while, I can have a delicious brandy in about a decade, but what I have now is from an era that I was making with trial and error... port and sherry after that. I might be able to handle that, but it will take a while...)

As the time flowed slowly, the Viscount and I blossomed into a liquor discussion again.