1990 Champagne and Burgs

Dinner at Derby Restaurant at the Hong Kong Jockey Club with Virgilio Martinez as guest chef.

1990 Louis Roederer Cristal - very caramelized nose, with savory minerals, fragrant, sweet grass.  Nice and still plenty of acidity on the palate.

1990 Salon - higher acidity than the Cristal, also caramelized nose, but more flinty.  Still got some fizz here.

2007 Etienne Sauzet Batard-Montrachet - initially served too cold so not very open.  Very dry on the palate, a little toasty at first.  Worked wonderfully with the dishes.

2007 Armand Rousseau Gevrey-Chambertin 1er Cru Clos St. Jacques - fruity, minty, dried herbs, a little floral, lots of eucalyptus, really beautiful.

2004 Domaine Leroy Vosne-Romanée - this was fucking beautiful.  Soooo sweet and fruity, with leather notes.

Full post on dinner is here.