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.

April 28, 2013

82's and more

Dinner at Fook Lam Moon in Hong Kong.

1982 Philipponnat Grand Blanc - recently disgorged so relatively fresh.  Nicely oxidized but not overly so.  Mild on the front palate with an acidic and long finish.  Interesting to drink such an old blanc de blancs.

1985 Hospices de Beaune Mazis-Chambertin Cuvée Madeleine-Collignon par Bouchard - it looks like I didn't learn a lesson from my last bottle… this wine just shouldn't be double-decanted but rather drunk straight out of bottle.  You'd think I would know better…  Nose showed a little stewed prunes right after uncorking.  After an hour it was showing soy sauce, braised pork belly with preserved leafy mustard (梅菜扣肉), minerals.  Acidity was a little high.

1982 Beychevelle - very classic Left Bank, with a smoky veil on top of earthy and mineral notes.  Very smooth and perhaps a little on the light side.  A lovely wine.

1982 Drucru-Beaucaillou - one of my favorite wines, and this was in excellent condition.  Really nice and lovely, with some sweet grass notes, sweet fruit, a hint of smoke and later star anise.

1999 Greenock Creek Shiraz Roennfeldt Road - first whiff was really plasticky… later on showed vanilla and coconut butter, which I guess is what I'd expect from an Aussie Shiraz.  I'm glad this has been cellared for a number of years so that it's softened somewhat.

1970 Warre's - a little sharp thanks to the alcohol level.  Caramel and prune notes.  Very sweet on the palate.  I last drank this on my birthday last year

Wenjun (文君) - normally I don't drink baijiu (白酒) as I just can't stand the smell nor the taste of it, but for some reason the staff brought this out for us to try.  Typical smell that just seems so artificial to me, while lovers of this would find it very aromatic.  Apparently this has been made in Qionglai, Sichuan (四川邛崃) since the Ming Dynasty.  Two sips is quite enough for me...

Full post on dinner is here.

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