Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor (under 18) in the course of business.根據香港法律,不得在業務過程中,向未成年人(18歲以下人士)售賣或供應令人醺醉的酒類。
Burgundy is a long, thin stretch of wine-growing region stretching from Chablis in the north to the Maconnais and Beaujolais in the south. Its most famous - or important - area is the central Cote d'Or which in turn comprises the Cote de Nuits - known for its reds made from Pinot Noir; and Cote de Beaune (the capital of the region is the beautiful cathedral city of Beaune) - known for its whites made from Chardonnay.
Burgundy is the second most prominent region in France for red wine after Bordeaux, though its wines made from Pinot Noir are distinctly different. They are less tannic, more acidic, and more delicate - but can still be mouth-filling, powerful wines - some commentators talk about "iron fist in a velvet glove". Pinot is a difficult grape to handle, and almost nothing in the world comes close to the Cote de Nuits, except perhaps a handful of labels from Oregon (USA) and New Zealand.
Burgundian Chardonnays are almost unmatched among white wines in France, though much copied by New World producing countries. At their best they are full-bodied, show a balance of acidity and persistent flavour. The category also includes wines from the northerly district of Chablis - lean, mineral-driven wines with racy acidity.
In the southernmost part of Burgundy is the Maconnais, which also produces some lovely Chardonnay and some wines made from another white grape Aligote; and also Beaujolais - where lively young wines are made from the fresh and fruity Gamay grape.
Also important in this district is Sauternes - famous across the globe for its sweet white wines which command very high prices. A similar blend of Sauvignon Blanc and Semillon, the greatest wines are produced when, at the point of achieving optimum ripeness, the grapes are affected by botrytis ("noble rot"). This fungus causes the grapes to shrivel and lose moisture, which serves to concentrate sugar content, while developing aromas and flavours.