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 15, 2019

2003 and friends

Dinner at Neighborhood.

Jacques Selosse Exquise, dégorgée le 2 Octobre 2017 - lovely nose with some oxidation.  Lots of salty lemon.

2008 Raveneau Chablis 1er Cru Butteaux - riper than expected, but still showing some leanness and green.  Full-bodied with good acidity.

2003 Bonneau du Martray Corton-Charlemagne, en magnum - mature now, with sweet vanilla notes, ripe and buttery.  So sweet on the palate.

2000 Grange des Pères Blanc - ripe on the palate but not too sweet.  Flinty with a hint of acetone.  A beautiful wine that is very big on the palate with a long finish.

2003 Henri Bonneau Cuvée Marie Beurrier, en magnum - unfortunately we forgot to remind our guy to decant this... and he didn't think about all the sediment that would be splashed around... So for me the wine was ruined by all the tannins coming from the sediment.

1995 Chapoutier Ermitage Le Pavillon - initially not quite open, showing minty, smoky, and very cool fruit.  After a while it showed very nicely with a little violet.

2003 Ausone - opened 3½ hours prior to serving.  Ripe fruit, smoky, sweet vanilla.  Pretty smooth on the palate with silky tannins, but still got the concentration.


Full post on dinner is here.

April 14, 2019

Araujo, Bonneau, and Penfolds

Lunch at Jade Dragon in Macau.

2013 Araujo Sauvignon Blanc Eisele Vineyard - prominent notes of green apple.  Still kinda fresh, but already showing signs of ripeness with a hint of bitterness.  A little alcoholic on the palate after warming up.

2009 Penfolds Yattarna - toasty, very open, and beautiful.

2007 Henri Bonneau Châteauneuf-du-Pape - nice fruit, animal and leather notes.  Tannins are still here.

Full post on lunch is here.

April 13, 2019

Les Pavots, Egon, and Heidsieck

Dinner at Wing Lei Palace in Macau.

2004 Charles Heidsieck Blanc des Millénaires - maybe disgorged in 2018?  Pretty nice and toasty.

2012 Egon Müller Scharzhofberger Riesling Kabinett - nice sweetness but balanced by crisp acidity.  Nose of polyurethane, minerals, and white flowers.

2012 Egon Müller Scharzhofberger Riesling Kabinett Alte Reben - riper on the palate and with more depth.  Longer finish.  Mineral notes.

2002 Lucien Le Moine Corton Bressandes - lots of banana, and specifically banana peel notes, with wonderful leather and animal nose.

1997 Peter Michael Les Pavots - decanted for almost 3 hours prior to serving.  Smoky, minty, ripe and beautiful.


Full post on dinner is here.

April 12, 2019

La Dominique and whites

Dinner at the Royal Garden Chinese Restaurant.

2015 Domaine Leflaive Puligny-Montrachet 1er Cru Clavoillon - nice citrus nose, a little flint and toast.

1990 La Dominique, en double-magnum - earthy, smoky.  Pretty smooth now.

2008 Joh. Jos. Prüm Wehlener Sonnenuhr Spätlese - good acidity here with some sweetness, white flowers and flint on the nose.

Full post on dinner is here.

April 6, 2019

Eikun Ichigin

Dinner at Ronin.

Eikun Junmai Daiginjo Ichigin (英勲 純米大吟醸 一吟), 30BY - seimaibuai (精米歩合) of 35%.  The fermented flavors on the palate were a little strong.  Slightly dry but elegant, so definitely tanrei (淡麗).  Banana notes in the nose for sure.  Serving it colder meant it became more elegant and less of the fermented notes.

Full post on dinner is here.

April 5, 2019

El cheapo white Burgs

Lunch at Roganic.

2015 Leflaive Bourgogne Blanc - good, crisp acidity, but also with nice ripeness on the palate as well as on the nose.

2012 Dujac Morey Saint-Denis Blanc - surprisingly very ripe on the palate, almost over-ripe.  Big and toasty nose with flint.

1973 Batailley - decanted just prior to serving.  Smoky and grilled meat notes, with a little sweet grass.  This was meh.

Full post on lunch is here.

March 31, 2019

2015 Clos des Papes

Drinking at the Sotheby's auction.

2015 Clos des Papes Rouge - lots of exotic spices and forest notes, ripe fruit, eucalyptus, caramelized and sweet.  Waaay too young, alcoholic and sharp.

March 27, 2019

Old Champagnes and Burgs

Drinks at Le Quinze Vins.

Anne et François Ganevat J'Y Aime - first whiff showed much more metallic notes than expected, mineral, kinda ripe fruit, almost jammy, and a little sharp.

Wine dinner at Uwe hosted by Sotheby's.

1979 Krug - beautiful.  Sweet and caramelized with some Chinese licorice, also coconut butter along with some salty plum.

1971 Moët et Chandon Cuvée Dom Pérignon - savory and mineral, initially almost not 'clean', but fresher and more lively with more acidity.  Second pour showed more nutty notes.  Two hours later more Chinese licorice and some marmalade.  So caramelized and sweet.

1982 Moët et Chandon Cuvée Dom Pérignon - much more toasty and nutty, very lovely.  Second pour showed more acidity, a little Chinese licorice, marmalade.  More than 3 hours later this was still very beautiful, and dominated by marmalade.

2007 Coche-Dury Meursault 1er Cru Perrières - nice and lean on the nose, a little plastic and pungent, but ripe and rounded on the palate, with citrus notes.  Lively and fresh but not too young, has some maturity to it.  After a few minutes toasty notes started to show, and the ripeness on the palate began to emerge after warming up a little in glass.  This was clearly the better wine of the pair tonight as it was more voluptuous.  Second pour was colder, but more ripeness on the palate along with some bitterness.

2008 Coche-Dury Meursault 1er Cru Perrières - more ripe than expected, with a little toastiness but otherwise the nose was mostly shut.  Later on the nose was almost dusty and chalky.  Second pour showed some beeswax and ripeness on the palate.

1985 DRC Echézeaux - beautiful, floral, elegant, with lovely fruit, and leather notes.  Served slightly too warm for my taste, but this made me so, so happy.

1966 Maison Leroy Echezeaux - more leather and animal notes, with a whiff of toasty oak.  A bit of nice fruit here, too.

1988 Guigal La Landonne - green pepper, a little bit animal, a light hint of medicinal notes, and certainly more tannic.

1988 Guigal La Mouline - initially the nose was very dusty and not clean at all, but got better after I changed to a different glass.  More toasty and animal than I expected, and a lot more muscular, but still more open than the Landonne.  Second pour was much more open and a lot better.

2005 Kweichow Moutai - nose a lot more refined than expected, and almost lovely.  Still tastes like paint thinner, though...


Full post on dinner is here.

March 26, 2019

Ganevat Cuvée Madelon

Drinks in a hotel room in Macau.


2016 Anne et Jean-François Ganevat Cuvée Madelon - initially nose was pungent, not as clean, a hint of chalk, lot of dried herbs and forest.

Full post on the evening is here.

March 24, 2019

B and Las Cases

Dinner at Wing Lei Palace in Macau.

2005 B de Boërl and Kroff, dégorgée en Juin 2017 - I could smell the acidity in the nose, and this was pretty ripe on the palate.

2016 Afruge Ma Chérie - seimaibuai (精米歩合) of 90%.  This was apparently aged for 4-5 years and spent 6 months in oak barrels.  Very oxidized, very salty like salty plum.  Fermented notes.

1989 Léoville-Las Cases, ex-château 2017 - a bit of sweet grass, smoky, and still got a little bit of tannins.  Classic claret.

Full post on dinner is here.

Pairing with Sichuan food

Lunch at Sichuan Moon in Macau.

The Pu Er flower buds tea is apparently a rarity, with the tea trees growing at an altitude of 2,700 meters and a total production of 50 (?) kg.  Only the flower buds and shoots are picked, and we are told that leaves will never sprout in the same place again.  Whatever the story, the tea was indeed very floral, elegant, and beautiful.

Passing by Chengdu - rum-based with pickled juice and sesame oil added so that it matches well with the appetizers (涼菜) which use sesame oil.  Savory and sour, with the distinctive fragrance of star anise.

2017 Keller Riesling Kabinett Limestone goldkapsel, from magnum - I had no longer that Keller made a goldkapsel version of the humble Limestone kabinett... and that it was only bottled as magnums and only available at Sansibar on the island of Sylt, Germany.  Very clean, with a little white flowers.  The acidity is there but this is surely off-dry with some sweetness.  Full on the palate but softer finish.

Tsingdao Original 13° (青島啤酒原漿) - this is unpasteurized, unfiltered, and undiluted.  Apparently this is flown from Chengdu to Macau twice a week, as the Chengdu branch of Tsingdao Brewery was the first to develop and market this "original beer" - which has a shelf life of just seven days.  The flavors here were so clean and not at all bitter.  It tastes like witbier, but even softer and more elegant.  For a guy who dislikes beer for its bitterness, this was probably the best beer I have ever had.

2016 Georges Vernay Condrieu Les Terrasses de l'Empire - great on the palate.  Floral, elegant, subtle, with a bit of that overripeness that is almost acetone, and slightly bitter mid-palate.

2007 Tattinger Comtes de Champagne - very yeasty and moussy.

2014 Damijan Ribolla Gialla - this is "yellow wine" or as I would classify it, bongwater.  This showed acetone, like a dry Sauternes.  Very aromatic, and paired well with the custard.

Fernando de Castilla Antique Palo Cortado - untiltered, very nutty, medjool dates, and not very "clean".  Very oxidized, obviously, and pretty dry on the palate.  Just love the fragrance in the mouth.

2015 Jiabeilan Baby Feet Pinot Noir - nose was interesting with leather and fruit.  Much better than the last time I tasted it.  Some sweet bubblegum later.

2015 Lanzaga El Velado - fruity and fragrant, with some dried herb potpourri.

2016 Tiansai Skyline of Gobi Chardonnay Reserve - nice and toasty with good lemon and citrus notes.

Spicy Goji - a mocktail made with gin infused with spices and herbs, which subsequently had alcohol removed, and to this wolfberry flavors were added.  This tasted fermented like pickle juice, both sour and savory.

1946 Toro Albalá Don PX Convento Selección, bottled in 2011, from double magnum - lots of potpourri, pine needle, sweet on the nose.

Just look at this color!  Very rich, soooo viscous.  Downright unctuous.
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