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 3, 2022

Blankiet and Saouma

Dinner at home.

2005 Blankiet Rive Droite - nose was really jammy and fruity while decanting. Drank 45 minutes after decanting. Very sweet and fruity on the nose, with leather notes. So nice and sweet on the palate.

2011 Rotem et Mounir Saouma Arioso - drank 30 minutes after decanting. More beautiful on the nose, with a little cedar, and certainly more complex.

November 19, 2022

Henri Bonneau and Blanc de Lynch Bages

Dinner at Stellar House.

2018 Blanc de Lynch-Bages - flinty with notes of muscat grapes.

2007 Henri Bonneau Châteauneuf-du-Pape - drank 30 minutes after decanting. Showed a lot of sweet fruit, some leather, and a little smoke.

Full post on dinner is here.

November 18, 2022

Oxidized

Dinner at Tin Heung Lau.

2003 Trimbach Riesling Clos Sainte Hune - ripe and mature now but still got the acidity. Pretty rounded on the palate upfront, but gets drier.

1996 André et Mireille Tissot Arbois Selection - nose was oxidized as expected, showing caramelized sugar, a little honey, and slightly savory notes.

2005 Marcel Deiss Schoenenbourg - flint and marmalade on the nose. Sweet-ish on the palate, showing at least vendage tardives and almost auslese level.

Kidoizumi Afs Old Reserve Plum Liqueur Aged 42 years (木戸泉 アフス オールドリザーブ plum)
- very, very big nose with savory notes, and plenty of soy sauce. So complex.

Full post on dinner is here.

November 16, 2022

Toro Albala and more

Dinner at MONO.

Krug Grande Cuvée, 170éme édition, ID 221032 - nice and toasty nose with nice acidity on the palate.

2020 Garzón Albariño Petit Clos Block 27 - not so aromatic, but not bad. A little ripe on the palate now.

2012 La Chapelle de la Mission Haut-Brion - initially very dusty and chalky, a little unpleasant. Smoky. Unfortunate.

1929 Toro Albalá Don PX Convento Selección, bottled November 2014 - a bit smoky, a little savory, with soy sauce. Sooooo rich, sooo thick and viscous and unctuous, almost like drinking honey. What a beautiful wine!

Full post on dinner is here.

November 15, 2022

1940 Canon and friends

Dinner at Caprice.

2016 Cos d'Estournel Blanc - nose of green apple and muscat grapes. Some ripeness on the palate as expected.

1940 Canon, ex-château 2021 - served undecanted. Very minty nose with lots of smoke, a little earthy. Lighter and thinner on the palate, especially compared to the 1940 Pichon Lalande from yesterday. A bit savory on the nose with more acidity on the palate. With the second pour 45 minutes later showed more tannins, with tons of sediment.

2002 Yquem, en imperial - very fragrant nose of citrus and mandarin, apricot, beeswax, acetone, and a little honeydew melon. Just beautiful.

1929 Toro Albalá Don PX Convento Selección, bottled November 2014, from double-magnum - nose of preserved prunes, exotic spices. Very rich and incredibly unctuous, really sweet and jammy on palate like syrup.

Full post on dinner is here.

November 14, 2022

1940 Pichon and Pepe

Dinner at 8½ Otto e Mezzo Bombana.

2012 Emidio Pepe Trebbiano d'Abruzzo - surprisingly smoky and also very toasty. Good acidity and body, with some ripenss on the nose. Pretty round on the palate with food. No longer toasty an hour later, but the alcohol was pretty prominent on the palate.

1940 Pichon Lalande, rebouché au château en 1991 - served undecanted 15 minutes after opening. Big, open nose that was very smoky, with sweet fruit. Showing some green grass some 30 minutes after opening, drinking very nicely, with plenty of cedar notes. Can't stay in glass too long as acidity comes out too quickly. Sediment started to get in the glass after several pours. More than an hour after opening this showed some prunes, and earthy notes about 1½ hours after opening. With a fresh pour we've got sweet fruit on the nose, but acidity was still high, and tannins starts to make itself felt. Then a little savory and smoky like soy sauce. Pretty nice.

Full post on dinner is here.

November 12, 2022

Laherte Rosé

Drinking at home.

Laherte Rosé de Meunier, dégorgée en juillet 2021 - the usual strawberries and red fruits. Easy drinking and tasty.

November 11, 2022

2020 Blanc de Suduiraut

Drinking at home.

2020 Blanc Sec de Suduiraut - pretty flinty on the nose, almost a hint of pipi de chat here, lemon citrus. Round and ripe on the palate, not so dry.

November 8, 2022

Bubblies and bongwater

Dinner at a private dining facility.

2010 Nicolas Feuillatte Blanc de Noirs - pretty nice with some age on it, and nice, toasty brioche notes.

Henri Giraud MV Rosé, dégorgée le 2 mai 2021 - more mineral and savory on the nose. Definitely more dry on the palate. Always lovely.

2015 Domaine Ganevat Les Grands Teppes Vieilles Vignes, en magnum - drinking beautifully, with toasty and flinty notes.

1996 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Auslese Fuder 10, No. 42 of 130 magnums - very big nose of petrol, polyurethane,and white flowers. Sweetish on the palate but not too sweet. Certainly very ripe and rounded on the palate. Drinking very well.

2018 Yann Durieux Les 1er Ponts - savory soy sauce with a little bit of smoke on the nose.

2018 Yann Durieux BT - much more ripe compared to Les 1er Ponts, with lots of black cherries.

Full post on dinner is here.

November 5, 2022

Bongwater galore

Dehours Les Vignes de la Vallée, en jeroboam, dégorgée en mars 2021 - yeasty notes with good body. Definitely got character, with woodsy notes on the palate thanks to the meunier.

Gonet-Medeville Blanc de Noirs, dégorgée en janvier 2022 - bigger mousse. Mineral notes, definitely more punchy.

Daimon 35 Junmai Daiginjo  (大門  35純米大吟醸) - seimaibuai of 35%. Pretty round on the palate. A bit sweet to start but dry on the mid-palate until finish.

2021 Jade Gross Chiguita - very aromatic, with tropical fruits and flinty notes.

Bottle 425 / 892.

2020 Fanny Sabre Bourgogne -

2018 The Starting Point Amphora Orange Wine - alcoholic on the nose and a little like hospital disinfectant or rubbing alcohol. Second pour seemed to be a little better, but definitely not my thing.

Full post on dinner is here.
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