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.

March 15, 2019

Nanbubijin and Azumarikishi

Dinner at Ritei Sanbun in Tokyo.

Nanbubijin Tokubetsujunmai Unfiltered Unpasteurized (南部美人  特別純米  無濾過生原酒), from isshobin - with a seimaibuai (精米歩合) of 55%.  Sweet mid-palate with some acidity on the finish.

Azumarikishi Kiwamishizuku Junmai Ginjo Unfiltered Unpasteurized Uraraka (東力士  極雫  純米吟醸  無濾過生原酒  うららか), 30BY, from isshobin - with a seimaibuai (精米歩合) of 60%.  Very rich with good depth of flavor.  Dry and spicy.

Full post on dinner is here.

Selosse V.O.

Lunch at Sushi Saito in Tokyo.

Jacques Selosse V.O., dégorgé le 15 Octobre 2009 - lemon, a bit of toast, with a hint of straw on the nose.  Very mild and smooth on the palate, slightly bitter in the middle with a long finish.  Much softer due to the fact that it was disgorged nearly 10 years ago.  Very elegant.

Full post on lunch is here.

March 9, 2019

1943 Mouton

Dinner at Tutto Bello in Taipei.

1943 Mouton-Rothschild - initially the acidity was a little higher than expected.  Showed nose of plums, a hint of savory black olives, a little smoky, a little woodsy.  Second pour 30 minutes later, and still acidic.  First whiff nose was more muted but got better after a minute.  After a while the wine gained weight and the body improved.

Full post on dinner is here.

March 3, 2019

Duhart Milon and Certan

Drinking at a friend's home.

1990 Duhart-Milon - preserved with Coravin for more than a week.  Really smoky, probably a little too much at first, perhaps because of sediment getting into the glass.  Still some sweet fruit left, and sweeter on the palate than expected.

2000 Certan de May - preserved with Coravin for more than 2 weeks.  A little bit of smoke and some black fruits.  Not as nice as the Duhart Milon.

March 2, 2019

Bongwater pairing

Dinner at HAKU.

Junmaiginjo Shikomi Hakuroubai (純米吟醸仕込 白老梅) - an umeshu (梅酒) made with junmai ginjo koshu (純米吟醸  古酒).  This was pretty nice and fragrant.  Savory with minerality on the palate in part due to the oxidation from aging, there was good depth on the palate.

Garage Project Demus Favorem Amori - nose was very fruity, but fucking bitter on the palate.  Blegh!

2015 Recrue des Sens Love and Pif - a little pungent, with some minerals.  More acidity and lean on the palate.  OK not to bad lah...

Lost Distillery Lossit - unmistakably Islay, with a peaty nose full of hospital disinfectant.

2017 Reichsgraf von Kesselstatt Josephshöfer Riesling Kabinett Feinherb - nose was a little pungent, with classic petrol notes.

2016 Eric Bordelet Poiré Granit - soooo steely and mineral.  Floral, and totally smelled like a bucketful of European pears.  Beautiful.

Hanatomoe Mizumoto ✕ Mizumoto Unfiltered Unpasteurized (花巴 水酛 ✕水酛 無濾過生原酒), 30BY - seimaibuai (精米歩合) of 70%.  Nose was a little fermented, along with the lovely fragrance of banana and honey.  Nice acidity along with some sweetness, and definitely a little savory.  Such a complex little gem.

2017 Gut Oggau Winifred - a little pungent as expected, but OK.  Big and toasty nose.

2012 Heitlinger Odenheimer Königsbecher Spätburgunder Großes Gewächs - initially nose was very muted, although one could taste that it's clearly a pinot noir.  Some black fruits, and later on showed some forest notes.

2004 Silvio Carta Vernaccia di Oristano Riserva - nice and oxidative nose, a little savory.

Vincent Charlot Ratafia Cuvée N° 14 - a little herbal and almost minty.  Sweet on the palate, of course.

Campbells Rutherglen Muscat - very sweet with some herbs.

Full post on dinner is here.
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