1. Columbine and Ladysmock, Marjoram and Wild Basil, the Cowslip and the Flower-de-luce, the Daffodil and the Clove-Pink bloomed or blossomed in their proper order as the months went by, one flower taking another flower''s place, so that there were always beautiful things to look at, and pleasant odours to smell.
    随著季节的更迭，耧斗菜和碎米荠，牛膝草和野兰香，莲香花和鸢尾草，水仙和丁香都争相开放。一种花刚凋谢，另一种便怒放开来，花园中一直都有美丽的花朵供人观赏，始终都有怡人的芳香可闻。

2. First of all, ona French sparkling wine, a meal of wine, taste is slightly sweet, rich fruit aroma, with a small point of fasting is Japanese-style sushi, the owner told reporters that sushi is delicious and can be sparkling acidity to balance; meals in the first New Zealand wine is whiteGhali Long-sheng, the complexity of this wine with fruit flavor, nut flavor, rich yet elegant, with Japanese-style sashimi, French Foie Gras platter and could not be better pumpkin roll; second wine is strong in South Africa Leopard estate, this wine very clove, cinnamon and rich blackberry flavor, but the food is seafood with thick carbon burning squid baked fish plate and circular cylinder Pui; the next bottle of wine, a rare Australian Gaza, Tailai, prune mature taste, vanilla, oak finish, soft and lasting taste with carbon Pacific saury burning, burning chestnut abalone Aberdeen, good aftertaste; wine is Spain''s state retirement, excellent quality of the wine a smooth wine, imported soft drinks are the soft, velvety and elegant, this wine with food Agrocybe and Wuliangye is yellow needles Braised chicken, played an implication of the wine aroma; wine is Italian Villa Zi-hua, deputy licensing, strong taste strong, rich warm, bundled together in a small hold on the top pan-fried beef strong imperial flavor, body and strong alcohol, balanced taste; meals wine is a wine of the last De La France, a region from the French Bordeaux AOC level wine, fruity rich complex, is a typical French wine with food is a tri-color volume Bacon; Finally, a pink wine pink Wattyl U. S. Zinfandel, which is characteristic for the meal preparation for the dessert wine, dessert is the snow and crispPaper egg tarts.
    首先上了一款法国的哥德利安汽酒，这是一款餐前酒，口感稍甜，果香丰富，搭配的餐前小点是日式寿司，主人告诉记者，寿司的鲜美正好可以中和汽酒的酸度，达到平衡；餐中的第一款酒是新西兰的胜加利白莎威龙，此酒带有复杂的水果味、果仁味，馥郁而不失典雅，配上日式刺身、法国鹅肝拼盘和南瓜雪鱼卷再好不过；第二款酒是南非的烈豹庄园，此酒极具丁香、肉桂和黑莓的浓郁风味，而配的菜品是海味较浓的碳烧鱿鱼筒和铁板焗圆贝；接下来的一款酒是澳大利亚的珍品加沙、泰来斯西拉兹，口感有成熟洋李、香草、橡木的余味，酒味柔软而持久，配碳烧秋刀鱼、板栗烧鲍鱼仔，回味上佳；第四款酒是西班牙的商国田园，该酒酒质优秀平稳，入口柔滑，饮之有天鹅绒般的柔软与优雅，搭配此酒的菜品是银针茶树菇和五粮液黄焖鸡，发挥了酒中蕴涵的香味；第六款酒是意大利的华姿山庄副牌，口感强烈有力，浓郁温暖，配搭的堂煎顶级小扒皇强烈的牛肉味，中和了酒体的强烈，达到平衡味觉享受；第七款酒也是餐中的最后一款红酒法国的德拉图，这是一款产自法国波尔多地区AOC等级酒，果味丰盈复杂，是典型的法国酒，搭配的食物是三色培根卷；最后一款桃红酒是美国的威迪粉红仙粉黛，这是为餐后的甜品特色准备的酒，甜品是雪媚娘和酥皮鸡蛋挞。