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 18, 2018

Georges Laval and Ca' d'Gal

Lunch at Lung King Heen.


Georges Laval Doux, dégorgée le 31 Mai 2018 - with a dosage of 50g/l, this was noticeably sweeter on the palate, but with some acidity on the back.  Certainly more viscous, and a little mineral.  Very nice and easy to drink.

Mystery Germany chardonnay - big and toasty nose with lots of flint.  Good acidity on the back end.  After a while when the wine warmed up in glass, the flinty notes were even more pronounced.

2012 Ca' d'Gal Moscato d'Asti - very viscous... could definitely feel the wine swirling around the tongue.  One or two minutes after pouring, a big, floral nose with small white flowers hit me.  This was so refreshing, and such a pleasure to drink.  The sweetness didn't bother me one bit.  On the contrary, it goes so well with Cantonese cuisine.

2014 d'Arlay Vin de Paille - very oxidized nose with lots of salty plum, minerals, and definitely hospital disinfectant.

October 13, 2018

2005 Kongsgaard Cab

Drinking at home.

2005 Kongsgaard Cabernet Sauvignon - very sweet on the nose, alcoholic, minty, very fragrant.  Very ripe and sweet on the palate, not quite jammy.  An hour later jammy, metallic rust, smoke, potpourri, and woody.  Tons of tannins still.

October 8, 2018

Ente, Rayas, and Kongsgaard

Dinner at Neighborhood.

2000 Billecart-Salmon Cuvée Elisabeth Salmon - lovely and caramelized, very toasty, almost like a brioche.

2014 Arnaud Ente Puligny-Montrachet 1er Cru Champ-Gain - very toasty nose, nice minerality, almost tropical stone fruit, with high acidity on the palate.

2004 Kongsgaard Chardonnay The Judge - opened about 50 minutes prior to serving.  Very caramelized and sweet nose, with vanilla.  Overripe as I had feared and hot on the palate.  Mineral and flint notes, with almost a little acetone.  After 1½ hours the nose turned really buttery.

2002 Rayas - popped and poured, just sooooo beautiful right off the bat.  Strawberry jam, roses, almost lychee of course... just amazing and floral.  And as close to Pierre Hermé's Ispahan as a wine could come.

1989 Suduiraut - rich and grapey.  Like a good ol' Sauternes.


Full post on dinner is here.

October 7, 2018

1940 Haut-Brion and Jacquesson

Dinner at Épure.

Jacquesson Cuvée n° 739, en magnum - nice and a little yeasty, almost like bread.

1940 Haut-Brion, rebouchée en 1999, ex-château 2013 - served 30 minutes after opening.  Nose was really nice and smoky... a classic claret, with pencil lead and graphite notes as well as lovely woody fragrance.  Not surprisingly the wine didn't last long in the glass.  Still got some body here even after almost 80 years, and actually gained a little weight in glass with aeration.  After 1 hour the wine was still fresh and lively, with some sweetness.  The peak was clearly between 1 and 1½ hours, after which it started to go downhill.  As an ex-château bottle, the condition was clearly better than the bottle we opened last year.

Full post on dinner is here.

October 6, 2018

Il Pino, Kongsgaard and rosé

Lunch at home.

2007 Biserno Il Pino - very minty, potpourri, lots of dried herbs, and smoky.  Ripe and sweet on the palate with good concentration.

Dinner at Tasting Court.


Lelarge-Pugeot Rosé de Saignée, dégorgée le 20 juillet 2015 - nose was a little strong and pungent, but definitely a lot of red fruits here.  A little bitter on the palate.

2002 Kongsgaard Chardonnay - totally oxidized, a bit sugary and candied orange peel, marmalade on the nose.  Short and flat on the finish, with some acidity and lemon citrus.  Second pour about an hour later was better, but the palate was still short.

Full post on dinner is here.

October 2, 2018

'82 Latour à Pomerol

Dinner at Tenku RyuGin.

1982 Latour à Pomerol - served about 70 minutes after opening without decanting.  Initially not quite open and showing only some smoke.  Two hours after opening there was more acidity on the palate after 20 minutes in glass.  Showing better by now with tobacco notes and reasonable length on the palate.  A little more than two hours in and the nose was really fragrant, showing more wood notes.  Strangely showing metallic rust about 2½ hours in, and after 3 hours this became really fragrant, and showing some earthy notes.  Not quite as good as the bottle last year, but still very nice.

Full post on dinner is here.

September 30, 2018

Leroy and Kouden

Drinking at Sotheby's auction.

2013 Domaine Leroy Aligoté - flinty, a little dusty, toasty.

Drinking at home.

Kouden 35 (香田  35磨き) - seimaibuai (精米歩合) of 35%.  Very strong fermented flavors.  コクがある.  Dry in the middle, and definitely spicy.

September 29, 2018

Dagueneau, Leflaive, Selosse

Dinner at Neighborhood.

Jacques Selosse Rosé, dégorgée le 20 Julliet 2015 - lovely and oxidized nose as expected, with marmalade and toasty notes.  Ripe and mature on the palate.

2004 Didier Dagueneau Silex, en magnum - green apple notes.  Very ripe and rounded on the palate.

2008 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon - oxidized nose, with ripe and buttery notes.

2013 Szent Tamás Szamorodni - not as sweet as what I'm used to, but good sugar levels with some acidity.  Lychee and marmalade notes.

Full post on dinner is here.

September 27, 2018

Baijiu and Alsace

Dinner at Deng G.

Hong Kong Baijiu - not a fan of baijiu...

Delamotte Blanc de Blancs - served too warm and was a little bitter.

2012 Marcel Deiss Alsace - floral with lychee notes.  Oxidized but dry on the palate.

Full post on dinner is here.

September 25, 2018

MNSC dinner - Seventh Son

MNSC dinner at Seventh Son, hosted by Curry.

2002 Coche-Dury Meursault - served 5 hours after opening.  Nice and toasty nose, with lemon citrus but also a hint of dustiness.  Good acidity on the palate with a bit of ripeness.

First pair: decanted 30 minutes after opening, and served 1 hour and 15 minutes after decanting.
1975 Trotanoy - smoky, minty, showed riper and more woody notes, with lots of sweetness and coconut notes.  96 points.

1975 L'Evangile - sweet and grassy, smoky, a little dusty, and some old wood notes.  Showing some amber along the rim.  Smooth on the palate.  93 points.

Second pair: served 2½ hours after opening without decanting.
1993 Ponsot Clos de la Roche - very dusty and cloudy with lots of sediment in glass.  After the dustiness faded it showed very nicely, with toasty notes and a hint of floral nose.  Didn't care for the second pour.  92 points.

1993 Hubert Lignier Clos de la Roche - cleaner nose with more fruit, but also slightly dusty.  After dustiness faded in the glass this showed ripe, sweet fruit... almost bubblegum, and a little tropical coconut.  94 points.

Third pair: decanted 1 hour after opening, and served 2½ hours after decanting.
1991 Guigal La Mouline - slightly grippy on palate, but what a beautiful wine!  Ripe fruit, a bit smoky, oaky, fragrant, with graphite notes, almost some coffee and a little orange.  Acidity on the high side.  99 points.

1991 Guigal La Landonne - much riper on the nose, cooler fruit, minty, smoky, much more concentrated than the Mouline.  Also a little more closed, with a hint of dustiness.  96 points.

Fourth pair: served 4 hours after opening without decanting.
2003 Rouget Vosne-Romanée 1er Cru Cros Parantoux - a little sharp and alcoholic, a little bit of rust, some cool, black fruits, and oaky notes.  94 points.

2003 Cathiard Romanée-Saint-Vivant - really metallic and ripe, also a little dusty and a little toasty.  Some jamminess.  93 points.


Full post on dinner is here.

September 24, 2018

Lelarge-Pugeot Blanc de Blancs

Drinking at home.


Lelarge-Pugeot Blanc de Blancs - nice and floral nose, toasty oak, lovely fragrance.  Some ripeness on the palate, with a slightly bitter finish.

September 21, 2018

Bubbly and Grange

Dinner at Ta Vie.


2012 Savart La Dame de Cœur, dégorgée en Mars 2016 - the nose was very distinctive if somewhat unfamiliar... almost like Chinese rice wine lees with a fermented, acidc nose.  Pretty acidic on the palate, very full-bodied, big with a long finish.

2005 Lelarge-Pugeot Quintessence - nice and smooth on the palate.  Yeasty, a bit toasty.  Good depth on the palate, and almost a little bitter.

1981 Penfolds Grange - opened 1½ hours prior to decanting and serving.  Nose of graphite, toasty oak, and coconut butter. Still got tannins but pretty smooth.

Full post on dinner is here.

Wines for spicy food

Lunch at The Bridge pop-up at Wynn Palace.

Chandon Brut - I don't normally touch the entry-level stuff from Moët et Chandon, but this one from Ningxia tasted a little more interesting than expected.

Shui Jing Fang "Forest Green" (水井坊 菁翠) - I can't stand Chinese baijiu as I always find it so aromatic but so artificial.  This was pretty sweet with lots of depth on the palate, with almost some fermented umami

2015 Jia Bei Lan Baby Feet Pinot Noir - very fragrant nose with lots of nice fruit.  Light and delicate on the palate.

2014 Ao Yun - I didn't get much out of this wine other than a little bit of green pepper.  Still some tannins here.

2016 Grace Vineyards Tasya's Reserve Chardonnnay - tropical stone fruit notes, which I did not expect from a chardonnay... Very fragrant and a little flinty.


Chateau Tassi Mysterious Bridge Raw Icewine - almost smelled of lychees from a can... In fact it also tasted like the liquid inside those cans of lychees, with slightly metallic flavors on the palate, with pungent and plasticky nose.

Full post on lunch is here.

September 17, 2018

AmberxMingles wine pairing

Dinner at Amber for the AmberxMingles four-hands dinner.

R et L Legras Blanc de Blancs - high acidity here, full-bodied with lots of depth.

Dassai 39 Centrifuge (獺祭 磨き三割九分 遠心分離) - a junmai daiginjo (純米大吟醸) with seimaibuai (精米歩合) of 39%.  This cuvée uses a centrifuge to separate the sake from its lees.  Nose was very fragrant and tropical, with stone fruits like apricot.  Sweet on the palate but turns dry in the middle before finishing with sweetness again.

2015 Remoissenet Bourgogne Blanc Renommée - apparently a blend of Chablis and Puligny-Montrachet, this was pretty ripe and hot on the palate.

2014 Kies Family Dedication Shiraz - not just your typical Aussie shiraz, but the nose also showed some metallic iron I often find in Cali syrah.

Quinta do Noval 20 Year Old Tawny Port - sharp and alcoholic on the nose, with raisins and a little nutty notes.

Full post on dinner is here.
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