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.

December 25, 2018

MNSC dinner - Hong Kong Room

MNSC dinner at the Hong Kong Club, hosted by Pineapple.

1985 Pol Roger Brut - very toasty, like sourdough, with salty plum and preserved lemon notes.

First pair: opened more than 1 hour prior to serving.
1968 Biondi-Santi Brunello di Montalcino Riserva - sweet fruit with a hint of sweet grass.  Clearly an old vintage with acidity on the palate.  A bit of leather, a little stinky and barnyard, but turned into a perfumed nose without much fruit.  92 points.

1968 Beaulieu Vineyards George de Latour Private Reserve - a bit of rubber in the nose, minty, black fruits, much more concentrated.  A hint of sweetness on the attack but turns more acidic.  Pretty sweet and exotic nose, and showed some sweet grass later.  97 points.

Second pair:
1988 Henri Jayer Echezeaux - opened 2 hours prior to serving.  Sweet and floral, elegant, with a bit of leather. 95 points.

1988 Mouton-Rothschild - double decanted 2 hours prior to serving.  Sooooo toasty, espresso toast, almost burnt rubber.  The rubber dissipated to show a love nose of cedar and lots of green capsicum.  96 points.

Third pair: opened 2½ hours prior to serving.
1978 Pichon-Lalande - green capsicum, woodsy, cedar, and fragrant with smoky notes.  95 points.

1978 Paul Jaboulet La Chapelle - smoky, minty, eucalyptus, some sweet fruit.  Later showed savory and black olive notes.  97 points.

Fourth pair:
1998 Beaucastel - double-decanted 3 hours prior to serving.  Sharp alcoholic nose, smells like paint thinner and cherry-flavored cough syrup.

1998 Henri Jayer for Georges Jayer Echezeaux - opened 3 hours prior to serving.  Sharp alcohol, coconut notes, and a bit medicinal.  92 points.

Ardbeg 24 Years Sherry Butt, bottled in 2000 - very peaty.

Full post on dinner is here.

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