![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicAQYae0EyX9Wn5lO8OH82qq6G7emSps-oorotVk_uua-z6X6N-03JzgeoOCFc1FUEKPwehzdCAf56YCydJpIT8neXlXHtzaV9u4ElXKQMYBbzzijPOXgOw7PxrBUN7qWz2aFNZjP9ZOQ/s200/DSC02610.jpg)
2011 Bonneau du Martray Corton-Charlemagne, en magnum - very big and toasty nose, with plenty of flint, and surprisingly ripe on the palate.
2005 Bonneau du Martray Corton-Charlemagne, en magnum - much more caramelized, very fragrant, with straw and pretty subdued toasty notes underneath. along with vanilla. Very ripe on the palate.
Masuizumi Toyama Junmai for The Araki (満寿泉 富山純米) - served warm. Lots of fermented rice flavors.
Full post on dinner is here.
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