2003 Chapoutier L'Orée

Dinner at Paris 1930 in Taipei.

2003 Chapoutier Ermitage L'Orée - really ripe, showing lots of caramelized sugar, honey, a little mineral, marmalade.  Rather alcoholic nose.  Ripe on the palate and hence a little bitter.  Rolf was right to keep it very chilled to make it more palatable.

González Byass Solera 1847 - Rolf was kind enough to pour me a glass to go with the mignardises, since there were a few pieces of chocolate truffles.  I love oloroso sherries, and this one had the extra dulce designation so it was really sweet.  Love the nutty and fig notes.

1982 Dalva Colheita - a glass that Rolf invited me to share at the end of the evening after all the other guests have gone and we were on our way out.  I love tawny ports for their nose, a result of long-term oxidation.  I promised to repay Rolf for his generosity by sharing something special in return...

Full post on dinner is here.