1940 Pichon and Kistler

Lunch at Rong Rong Yuan in Taipei.

2021 Kistler Chardonnay Sonoma Mountains - profile of the classic Cali chard... got the ripeness but still got acidity on the palate, and that buttery profile.

Dinner at YMS by onefifteen in Taipei.

1940 Pichon-Lalande, rebouché au château en 1991 - started drinking without decanting 10 minutes after opening. Nose was a little stinky and funky at first, showing smoky and woodsy notes. Naturally the acidity was on the high side after 85 years. With a fresh pour ater 50 minutes, this was lighter on the palate now, but the nose was still OK. Almost 2 hours in the nose was showing metallic notes, and the palate got flatter - which was not a surprise. This would be due to both the extended aeration plus the fact that sediment had been stirred up into the wine.

Full post on dinner is here.