This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

August 20, 2016

Pinot night

Dinner at ON Dining Kitchen and Lounge.

Inflorescence Côte de Val Vilaine, millesime 2010, dégorgée en Avril 2012 - nice acidity balance here.  Lovely nose which was nice and a little caramelized.  I wasn't expecting a Champagne, but since this was a blanc de noirs made from 100% pinot noir, and was not a Burgundy, this definitely fit the bill...

2012 George Ferae Naturae - a rosé of pinot noir from one of my favorite producers.  Ripe and sweet nose but slightly pungent.  Surprisingly dry on the palate.

2009 Schäfer-Fröhlich Bockenauer Spätburgunder 'R' trocken - double-decanted after opening.  Very rich nose, with animal notes and a hint of grilled meats.  Very fragrant, almost floral after opening up.  Smooth on the palate but good concentration here.  A beautiful wine that I'd love to taste again in 10 years.

2007 Jacques Cacheux Vosne-Romanée 1er Cru Les Suchots - a little dusty and chalky.  There's still fruit underneath, but the bottle wasn't ideal.

2012 Tuck's Ridge Pinot Noir Buckle Vineyard - a little burnt rubber, pungent nose.  Later on showed some animal and leather notes.


2009 George Leras Family Vineyard - double-decanted for 2½ hours prior to serving, which was probably a little too long.  Nose was still beautiful and fragrant, with plenty of sweetness coming from raspberry notes, almost a little caramelized.

2009 Rockburn Pinot Noir Twelve Barrels - nice and smooth, with some lovely fruit on the nose.

2009 Chacra Pinot Noir Treinta y Dos - double-decanted for 3 hours, nose was fairy muted.  A little minty, some sweet and cool fruit, with a little rubber.  Nice structure on the palate.

2003 Peter Michael Pinot Noir Le Moulin Rouge - sweet nose with eucalyptus.  Lovely.

2013 The Hilt Chardonnay The Old Guard - nose of minerals, a little ripeness here.  Lovely with cheese.

2003 Berthet-Bondet Château-Chalon - opened for 11 hours prior to serving.  Grassy nose, lots of ripeness, a little marmalade, and some minerals.


2009 Araujo Grappa - a little acetone, paint thinner in the nose.  Reasonably smooth on the palate but still a lot more spicy than I had remembered.


Full post on dinner is here.

August 16, 2016

Hodgepodge for Cantonese

Dinner at a private dining facility.

2007 Leeuwin Estate Art Series Chardonnay - pretty toasty with slightly high acidity on the palate.

2008 Galardi Terra di Lavoro Roccamonfina - smoky, minty, and later on coffee notes.


Agrapart Terroirs, mis en bouteille Mai 2012, dégorgée en Aout 2015 - an extra brut blanc de blancs that was very easy to drink.  Well-balanced acidity with a nice mousse.  Oaky and a little pungent.


Agrapart Complantée, mis en bouteille Mai 2012, dégorgée en Aout 2015 - richer, deeper flavors, with a longer finish, and a little more acidity.

2007 Rene Rostaing Côte-Rôtie La Landonne - floral with violet notes, fruity, sweet, a little ripe.  A beautiful wine drinking well right now.

1982 Cos d'Estournel - decanted for about 2 hours, which was definitely too long.  Very smooth and smoky, but lost a little of the fruit.


Full post on dinner is here.

August 6, 2016

Daiginjo sake and girlie drinks

Dinner at Rozan.

Kamoshibito Kuheiji Junmai Daiginjo Hinokishi (醸し人九平次 純米大吟醸 彼の岸) 2014, BY28 - with a seimaibuai (精米歩合) of 30%.  Dry on the palate, with some fermented rice flavors.  A little spicy on the finish.  Probably more of a food sake.

Juyondai Special (十四代 秘酒) - forgot to check the BY for this bottle, but assume it would be 28 as it was purchased this year.  Seihakudo (精白度) of 65%, which should translate to seimaibuai of 35%.  Much smoother and rounder on the palate, and more viscous.  Deeper flavors and richer on the palate.  Also slightly sweeter.

Supper at Hidden Kitchen.

Fukucho Unshu Mikanshu (富久長 温州みかん酒) - this tasted like a very concentrated orange juice with a little bit of added alcohol.  Well... there's less than 7% alcohol here, which is sake-based.  Pretty nice on the rocks.

Okinawa Kokuto Umeshu (沖縄黒糖梅酒) - from Sakiyama Brewery (崎山酒造) using an awamori (泡盛) with 44% alcohol as the base, diluted down to about 14%.  This was expected to be sweet, but actually wasn't as sweet as I thought it would be.  Lots of depth in terms of flavors here, though.  A delicious drink on the rocks.

Full post on dinner and supper is here.

July 25, 2016

2001 BOND Matriarch

Dinner at Fook Lam Moon.

2001 BOND Matriarch - double-decanted 45 minutes prior to serving.   Very fragrant nose, with some coconut butter, cedar, and nice fruit.  Initially dry on the palate, but became sweeter with time.  Still full-bodied after 15 years, even after throwing off a ton of sediment.

Full post on dinner is here.

July 22, 2016

Krug in the Krug Room

Dinner at the Krug Room.

Krug Grande Cuvée - I forgot to check the ID and find out the base year.  Honestly, I would be happy to drink Grande Cuvée any day of the week... and often I prefer it to some of the other offerings from the House of Krug.  Tonight I loved the toasty nose, and the way the maturity of the wine hit my palate.

2002 Krug - perhaps my palate was a little off tonight, but I really didn't appreciate this wine tonight.  I thought it was pretty flat on the palate, with just a little bit of acidity.  A hint of toast in the nose, but otherwise totally unremarkable.

1996 Margaux - what a beautiful wine!  Smoky nose with pencil lead, savory minerals, soy sauce, some sweet fruit, eucalyptus, and a little sweet grass.  Silky tannins on the palate.  I would have given this a near-perfect score tonight.  Decanted just under two hours prior to serving.

2003 Colgin IX Estate Proprietary Red - decanted for just under 2½ hours prior to serving.  Honestly I was disappointed in the wine I brought, although the others - including Uwe - seem to have enjoyed them.  Maybe because I left the wine in my glass for much too long before taking the first sip, but I didn't get very much out of my first glass.  I got a little more from my second glass, which showed some coconut and vanilla oak that I was expecting from this wine.  Still very tannic at this young age.


1997 Philippe Delesvaux Carbonifera - as the back label states, this was harvested on October 30, 1997, with a whopping 27% potential alcohol and a ludicrous 459 g/L of residual sugar.  As a reference, Yquem usually comes in at 1/3 of the amount of residual sugar... Totally unctuous, viscous in terms of texture.  Loads of honey, nutty, and orange blossom turning into rich marmalade on the nose.  Very, very sweet... getting to the point of tasting like honey.  A real treat to have tasted this monster.


Full post on dinner is here.

July 15, 2016

05 Lachaux Clos St Denis

Dinner at Neighborhood.

2005 Pascal Lachaux Clos St Denis - lots of black fruits here.  Opened up really nicely to show forest and herb notes.

Full post on dinner is here.

July 13, 2016

Sake pairing

Dinner at Godenya.

Zarusouhourai Junmai Ginjo Queeen Nama (残草蓬莱 純米吟醸 クイィーン 生), 2016 - served at 12°C.  An unpasteurized cloudy sake (薄にごり) with a seimaibuai (精米歩合) of 60%.  This showed strong fermented rice flavors, almost like an overripe peach with that alcoholic flavor.

Tamagawa Ice Breaker Junmai Ginjo Nama (玉川 アイスブレーカー 純米吟醸生), 2016 - served at 13°C.  An unfiltered (無濾過) and unpasteurized sake with a seimaibuai of 60%.  Tasted like fermented rice, with a little nutty flavor or liked dry tofu.

Sogen Junmai Nama (宗玄 純米生), 2015 - served at 43°C.  Unfiltered and unpasteurized with a seimaibuai of 65%.  Sweeter on the palate, with a spicy and alcoholic back palate.

Kazenomori Yamada Nishiki 80% Junmai Shiborihana Nama (風の森 山田錦80% 純米しぼり華 生), 2016 - served at 12°C.  With seimaibuai of 80%.  Nice and easy to drink, with medium sweetness as well as dryness.  A little banana on the nose.

Tenyurin Tokubetsu Junmaishu (天遊琳 特別純米酒), 2003 - served at 48°C.  With a seimaibuai of 55%.  Medium and slightly sweet on the attack, but dry on the finish.  Nose of salty plum along with some savory minerals.  Starting to exhibit the characteristics of a koshu (古酒).  Released in 2016.

Taenohana Kimoto Junmai Nama 90% (妙の華 きもと純米生), 2016 - served at 18°C.  With a very high seimaibuai at a whopping 90%.  A little viscous, almost a little creamy with some acidity... like drinking Calpis (カルピス).  Nice and elegant on the attack, sweet but with a spicy finish.

Yoemon Junmai (酔右衛門 純米), 2011 - served at 47°C.  Unfiltered sake with seimaibuai of 70%.  Nice acidity here and a little spicy.  Released 2016.

Kinpo Shizenshu Nigorishu (金宝 自然酒 にごり酒), 2016 - a really thick, cloudy sake with a seimaibuai of 80%.  Alcoholic, spicy, and bitter on the palate.

Full post on dinner is here.

July 10, 2016

Egly-Ouriet and Les Cailloux

Dinner at Sup1.

Egly-Ouriet Brut Tradition Grand Cru, dégorgée en Septembre 2008 - nice and a little caramelized, a little toasty, starting to be a little like salty plum (話梅).  Nice length on the palate.

1989 Les Cailloux Cuvée Centenaire - decanted an hour prior to serving.  Some sweet fruit left, then later opened up to show some ripe and stewed prunes.  Very smooth and silky on the palate.
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