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.

October 16, 2017

Whites for Chinese

Dinner at Lung King Heen.

2008 R. Pouillon Chemin du Bois, dégorgée en 3ème trimestre 2016 - a lovely blanc de noirs with a nose that seemed fairy mature, nice and interesting and full of character.  Good acidity at the beginning, but palate was very short when it warmed up in the glass.

2007 Arietta On The White Keys - decanted upon opening.  Surprising how dry it was on the palate at first.  Highly aromatic nose, with acetone and almonds.  Gradually developed toasty notes and became ripe and sweeter on the palate.

1989 von Schubert Maximin Grünhäuser Herrenberg Riesling Kabinett - beautiful nose with polyurethane petrol, and a little white flowers.  Relatively dry on the palate with surprisingly crisp acidity, but still remains an off-dry wine.

2009 Ca' D'Gal Moscato d'Asti Vigna Vecchia - viscous consistency, mild and sweet on the palate, almost like drinking a slushie that has melted... Minty, almost menthol, with very light peachy flavors.

Full post on dinner is here.

October 10, 2017

Doisy-Daëne and Azumaichi

Dinner at Tasting Court.

2009 Doisy-Daëne Sec - toasty, flinty, with some green apple.

Azumaichi Junmai Daiginjo Shizukushibori (東一  純米大吟醸  雫搾り) - seimaibuai (精米歩合) of 39%.  Very sweet on the nose, very floral and fragrant with fermented rice notes.  Initially served very cold, so it was light on the attack at first, then gradually built up after warming a little.  Later on slightly sweet on the attack then turns dry.

Full post on dinner is here.

October 9, 2017

Clos Floriden Blanc

Drinking at home.

2009 Clos Floriden Blanc - very oxidized and mature, showing marmalade, pretty oaky, and a little dirty nose.  A little bitter on the palate.

October 7, 2017

82 Latour à Pomerol and Alfred Gratien

Dinner at Amber.

Alfred Gratien Brut - nose very caramelized, quite mineral.  Very full on the palate, with very high acidity and a grippy finish.  Definitely showing the meunier side.

1982 Latour à Pomerol - opened an hour and 45 minutes prior to serving without decanting.  Wonderful nose showing smoky, tobacco, pencil lead, and fragrant woodsy notes, with some sweet fruit underneath.  Good acidity on the back end.  The wine drank very well but peaked somewhere between 2½ and 3 hours.

Full post on dinner is here.

October 6, 2017

2009 Rollan de By

Drinking at home.

2009 Rollan de By - minty, smoky, black fruits, with a little cedar.

October 5, 2017

Dewazakura Manrei

Dinner at Hidden.

Dewazakura Daiginjo Manrei (出羽桜  大吟醸  万禮), BY25, from isshobin (一升瓶) - seimaibuai (精米歩合) of 25%.  This has been aged for about 3 years before release, which explains how smooth, rounded, and viscous it tasted on the palate.  Initially just slightly sweet and a little dry on the finish, this later became much sweeter.  Very delicious.

Full post on dinner is here.

October 3, 2017

Ganevat, Ostertag, and Antinori

Dinner at The Chairman.

2014 Ganevat Les Chamois du Paradis - good acidity here, almost a little fuzzy on the palate, and definitely not 'clean'.  Flinty.

2008 Ostertag Fronholz Gewurztraminer Vendages Tardives - lots of lychee, peaches, honey, and floral notes, with a little flint.  Very sweet on the palate.

1997 Guado Al Tasso - classic claret nose, with smoky, minty, and a little bit of earthy notes, along with sweet fruit.  Drinking really well just after popping the cork.

Full post on dinner is here.

September 30, 2017

A very long day

Drinks at a kiddie birthday party.

1988 Veuve Clicquot Ponsardin La Grande Dame - very savory nose with lots of salty plum.

1990 Deutz Cuvée William Deutz, en magnum - very soft and caramelized nose.  Drinking very well.

2006 Biserno - lots of vanilla and toasty oak.  Very nice.

1997 Sandrone Le Vigne, from magnum - from decanter.  Very sweet and fruity... almost exotic like jack fruit.  Strangely also a little plastic.

1983 La Mission Haut-Brion - very classic claret nose, with lots of smoke and sweet, green grass, pretty bretty and animal.  Drinking beautifully.

1982 Trotanoy - beautiful nose with smoky and coffee notes.

2001 Leflaive Chevalier-Montrachet - beautiful nose, very toasty and flinty.  Mature and rounded on the palate.

Drinks at home with friends.

2012 Dujac Morey-Saint-Denis Blanc - very heavy toast on the nose, almost a little unpleasant in the Zalto Burgundy glass.  But good acidity and nice balance.

Bijoufu Yuzu Liqueur (美丈夫ゆず), from isshobin - always fragrant, with sweetness cut down with crushed ice.

Dinner at Neighborhood.

2000 Chartogne-Taillet - nose was very caramelized and oxidized, with savory minerals.

2012 Lucien Le Moine Corton Blanc - showeing really beautiful toasty nose, with lots of flint.

1985 Guigal Côte-Rôtie Brune et Blonde - nice and mature, showing good amount of sweet fruit, leather, and animal notes.

1997 Jaboulet La Chapelle - nice and smooth now, with good concentration and a bit of leather.

1993 Royal Tokaji Company Tokaji Aszu Essencia - throwing off an unbelievable amount of sediment.  Incredibly unctuous and viscous.  Really rich, with tons of honey and dried tangerine peel, and surprisingly high acidity to balance out the sugars.

September 29, 2017

Ganevat and Kokuryu

Dinner at Tenku RyuGin.

2006 Ganevat Les Vignes de mon Père - a little oak, pollen, and definitely a little more "dusty".  Initially the acidity was high when the wine was a little warm, and the acidity stayed high.  One hour after opening the nose was really fragrant, with a bit more honey and flint.  Kinda lean on the palate.  Opened up further after 2 hours and showed almost like oxidized pear.  Very complex, from vines planted in 1930.

Kokuryu Daiginjo Tenku ni Noboru Ryu (黒龍  大吟醸  天空に登る龍) - seimaibuai (精米歩合) of 50%.  Very tropical nose, fruity with banana and floral notes.  Very sweet both on the nose and on the palate.  Later on the nose showed more fermented rice notes.

Full post on dinner is here.

September 26, 2017

Krug, Sine Qua Non, and Lucien Le Moine

Dinner at Uwe.

Krug Grande Cuvée, 159éme édition, ID 313052 - mature and beautiful, with toasty nose and lovely sweetness.

2009 Hospices de Beaune Corton-Vergennes Cuvée Paul Chanson par Lucien Le Moine pour El Bulli - very dry with lots of minerals, beautiful and flinty.  Later on buttery and sweet, with a nose that was soooo toasty.

2001 Sine Qua Non Ventriloquist - opened for 45 minutes prior to decanting, and served 2 hours after opening.  Bouquet was really sweet and jammy as expected, then turned very floral and violet.  More than 3 hours after opening a little cotton candy developed. 

Full post on dinner is here.

September 24, 2017

09 Clos Floridene Blanc

Drinking at home.

2009 Clos Floridene Blanc - nose very oxidized and mature, with marmalade, flint, and toasty oak.

September 21, 2017

Prüm and Etude

Dinner at Tasting Court.

2007 Joh.Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett - much sweeter than expected from a kabinett.  Lovely on the palate with great structure.  Nose of muscat grape and a little white flowers.

2000 Etude Pinot Noir Heirloom - initially not much sweet fruit, probably a little over the hill now.  A little more fruit later after aeration.

Full post on dinner is here.

September 20, 2017

Sake pairing at Godenya

Drinks in my office.

2009 Doisy-Daëne Sec - classic green apple on the nose, ripe with a little honey.

Dinner at Godenya.

Raifuku Junmai Kjyosyu Nama Mellow (来福 純米貴醸酒生), 2017 - served at 10°C.  Supposedly with a sake meter value (日本酒度) of -50.  A kijoshu (貴醸酒) partly made with junmai sake instead of water.  Fairly sweet on the palate, with nice fermented rice notes and a hint of acetone on the nose.  Very nice depth on the palate, with a hint of bitterness mid-palate.  Later on there was a hint of something unpleasant on the nose, almost similar to the mold/flor which I find in some aged Huadiao.  Taken with the fig, the fermented rice flavors became really obvious.

Yorokobigaijin Junmai Ginjyo Nama (悦凱陣 純米吟醸生), 2017 - served at 13°C.  With a seimaibuai (精米歩合) of 50% and a sake meter value of +9.  Nice and fermented rice nose.  Soft and sweet on the attack but the finish was dry and slightly bitter.

Akishika Yamahai Jyunmai Nama (秋鹿 山廃純米生), 2017 - served at 11°C.  With a seimaibuai of 70% and a sake meter value of -81, and only 8% alcohol.  Very savory on the palate, like koshu (古酒) or oxidized wines like vin jaune or Shaoxing (紹興).  Almost a little fizzy.  There's acidity and fruitiness here, almost like dunking a preserved plum (話梅) into Shaoxing.

Furei Kimoto Jyunmai (冨玲 きもと純米), 2013 - served at 45°C.  With a seimaibuai of 60% and a sake meter value of +7.5.  Soft on the palate and savory like koshu, with a dry finish.

Furousen Yamahai Jyunmai Ginjyo Nama (不老泉 山廃純米吟醸生), 2016 - served at 13°C.  With a seimaibuai of 55% and a sake meter value of +4.  Very good balance here - slightly sweet on the attack but gets dry mid-palate and ends with a very spicy finish.

Kotorinosaezuri Junmai Ginjyo (小鳥のさえずり 純米吟醸), 2010 - served at 28°C.  With a seimaibuai (精米歩合) of 50%.  Soft on the palate at first, but quickly turned dry.  Very powerful and lots of depth on the palate.

Sogen Junmai Nama (宗玄 純米生), 2017 - served at 46°C.  With a seimaibuai (精米歩合) of 55%.  Very nice depth of flavors on the palate.

Full post on dinner is here.
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