tag:blogger.com,1999:blog-68906625065858656992024-03-18T10:59:58.448+08:00A Growing Boy's Wine DiaryA journey in wine appreciationPeechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.comBlogger2852125tag:blogger.com,1999:blog-6890662506585865699.post-63731601110294236492024-03-14T22:44:00.017+08:002024-03-17T23:05:45.079+08:00Rodez and TorbreckDinner at Mian.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH3meKPYPJ2DsWrH6cZGSdfiwQXafTYM5KWlkHr5d4q0VZIRVvxt8ESLbwayLN_14vaTjhxzsfsEEKQLD8_MB4Tvj1K2RSigSf2tZQeDDbUCltf-kVC-UtDoqzTe333XpOlVgP-bYG_zaDSqtZYiI9-Qm55DDQOtdBfRoVc-J_o5NUhNSZaZYpy_9YN8/s3936/DSC09977.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH3meKPYPJ2DsWrH6cZGSdfiwQXafTYM5KWlkHr5d4q0VZIRVvxt8ESLbwayLN_14vaTjhxzsfsEEKQLD8_MB4Tvj1K2RSigSf2tZQeDDbUCltf-kVC-UtDoqzTe333XpOlVgP-bYG_zaDSqtZYiI9-Qm55DDQOtdBfRoVc-J_o5NUhNSZaZYpy_9YN8/w200-h133/DSC09977.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemkR-g7KZBPmayNi-RcJ-oE9uYkDC5uWguUfttY6w4N4V97EHrOEcJ6JEl7kQ9M_tWQZcz4hOtGT2J3DyCQHSfTv1k4Yitd9IGLv7xxbt1nd_AQ-yJrMe9JSLhw7-maJZIZ6dz5iGljRBDWQhblbJxQw56ENn114qvsYY-QcCj3L4abqF9INZsu72Co/s3936/DSC09978.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiemkR-g7KZBPmayNi-RcJ-oE9uYkDC5uWguUfttY6w4N4V97EHrOEcJ6JEl7kQ9M_tWQZcz4hOtGT2J3DyCQHSfTv1k4Yitd9IGLv7xxbt1nd_AQ-yJrMe9JSLhw7-maJZIZ6dz5iGljRBDWQhblbJxQw56ENn114qvsYY-QcCj3L4abqF9INZsu72Co/w200-h133/DSC09978.jpg" width="200" /></a></div><i><b>Eric Rodez Rosé</b>, dégorgée en Avril 2022</i> - flint, nice notes of red fruits, savory minerals, and a little caramelized sugar.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBLse3se92IqNfuovtaUnIrv9pB6gf_nT6VfVyBCuug9nnVZjSq47M53oCeqDT4ezf4qkqtv0-wz7fIsmxXprd65wtVxYwW6-57wXTIr85fO9E5gadeSE7iHUFfth4QWG01d96Cw9PpGAcWxSSZbfiFvNPYaRZhRh1IJA8C1fcRDkru3xxnqjxNHt-2A/s3936/DSC09979.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBLse3se92IqNfuovtaUnIrv9pB6gf_nT6VfVyBCuug9nnVZjSq47M53oCeqDT4ezf4qkqtv0-wz7fIsmxXprd65wtVxYwW6-57wXTIr85fO9E5gadeSE7iHUFfth4QWG01d96Cw9PpGAcWxSSZbfiFvNPYaRZhRh1IJA8C1fcRDkru3xxnqjxNHt-2A/w200-h133/DSC09979.jpg" width="200" /></a></div><b><i>2007 Joh.Jos. Prüm Wehelener Sonnenuhr Kabinett</i></b> - classic Mosel riesling, with lots of petrol and polyurethane. Not too sweet on the palate.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOhf0mS0asuCRYSNVKeyRydIa9J9_pD8Pb1nwG8pV_508xjPZqRgZ_RTQGYvJutM4l4md9pw0p_lvEdiHp6K1fzJ4ahNOeQrWikK2topbJokpq0MAgmCUHw6n_0Q-LfKBDCkZzxf6wu76k69g4O1wRrvhKRAYHsVhjKGV0xLhsWKZXPt7lwC9gr73ik/s3936/DSC09980.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqLOhf0mS0asuCRYSNVKeyRydIa9J9_pD8Pb1nwG8pV_508xjPZqRgZ_RTQGYvJutM4l4md9pw0p_lvEdiHp6K1fzJ4ahNOeQrWikK2topbJokpq0MAgmCUHw6n_0Q-LfKBDCkZzxf6wu76k69g4O1wRrvhKRAYHsVhjKGV0xLhsWKZXPt7lwC9gr73ik/w200-h133/DSC09980.jpg" width="200" /></a></div><b><i>2001 Torbreck RunRig</i></b> - drank 2 hours after double-decanting. While decanting the fruit was really sweet and explosive, but it had mellowed out when we started drinking. Much more elegant by then, but still lovely.
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/03/bs-detour-day-1-that-spicy-kick.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-3427728633281752362024-03-09T21:52:00.009+08:002024-03-14T17:54:19.651+08:001943 YquemDinner at Sushi Momo in Taipei.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkicrDlIx54Bp40DQ7is1EA1ObaJTazrt4kSDCtWpsew6OVjSnlLDVC32WaRbMOOnSvHPpnbDGiA3aGTkelMmX6q6LnMDzU4DqD2N2y6cGQS4ZNnaCvbVcCgsaixfELJBexG5uw6IkIihyphenhyphenvbveW7Y1q5X1uaLjDTPnmBe14QKRzrppR-nDvDllhbSbeMg/s3936/DSC09917.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkicrDlIx54Bp40DQ7is1EA1ObaJTazrt4kSDCtWpsew6OVjSnlLDVC32WaRbMOOnSvHPpnbDGiA3aGTkelMmX6q6LnMDzU4DqD2N2y6cGQS4ZNnaCvbVcCgsaixfELJBexG5uw6IkIihyphenhyphenvbveW7Y1q5X1uaLjDTPnmBe14QKRzrppR-nDvDllhbSbeMg/w133-h200/DSC09917.jpg" width="133" /></a></div><i><b>1943 Yquem</b>, from Christie's Finest and Rarest Wines from the Cellar of Christen Sveass</i> - level base neck. Opened around an hour before serving. The nose was really, really fragrant, and there was so much depth on the palate. Marmalade, honey, figs, saffron, honeydew melon, acetone. When it got a little too warm the wine became slightly bitter and astringent on the palate, but as after cooling in the ice bucket this changed. Yes, the wine is sweet and viscous, but that acidity remains after more than 80 years.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Aab-FTlA9eAdVcCBbzFq2iKrahwsHoP98S9iJc25PMZxd278s0SVFcx6OGIh3bBQwG2fejZLp4tHezYdkFgRI7fj0KHAV0Q0LRGdXrttIJygs-qhUmY6bWmmDPtG7Z67zGsh0P830z_ufXCIyFQ5SuH7-Ize1xLoZJCue0vogbAjq1BRvDzvTWzKnd8/s3936/DSC09915.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Aab-FTlA9eAdVcCBbzFq2iKrahwsHoP98S9iJc25PMZxd278s0SVFcx6OGIh3bBQwG2fejZLp4tHezYdkFgRI7fj0KHAV0Q0LRGdXrttIJygs-qhUmY6bWmmDPtG7Z67zGsh0P830z_ufXCIyFQ5SuH7-Ize1xLoZJCue0vogbAjq1BRvDzvTWzKnd8/w200-h133/DSC09915.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_FrIFYlw4AUq7fwmven07S2bp6PbUVJyysmQ-JA41M5JxS0AJHW9iKbWzuWxKlpkUxfbheR-NlPCjvN8-5jqoNg64ytVaRUjSrA__H7NXvAmZB_3U1SYqOehM9hLxMAj7xdK0jc510o4r1C3rUWxzs9Ad0O-utT2-0Im9ndrFbIn0JnIqMYv5L9p_C0/s3936/DSC09916.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_FrIFYlw4AUq7fwmven07S2bp6PbUVJyysmQ-JA41M5JxS0AJHW9iKbWzuWxKlpkUxfbheR-NlPCjvN8-5jqoNg64ytVaRUjSrA__H7NXvAmZB_3U1SYqOehM9hLxMAj7xdK0jc510o4r1C3rUWxzs9Ad0O-utT2-0Im9ndrFbIn0JnIqMYv5L9p_C0/w200-h133/DSC09916.jpg" width="200" /></a></div>The cork looks pretty damn good after 80 years, I gotta say...
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/03/peachy-fishies.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-56149307979769007932024-03-05T22:22:00.001+08:002024-03-10T09:49:40.909+08:0040-year spreadDinner at the Chairman.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XzV6Til7OyRiwuKWowsSiC1pBTao5jK_9oSVU59DaJfOr6m-OP9CEuqWj3-Y9c6aQrwOz4OMgtNuon-yHXwD7LhzZU3Ro5RkXuxa2JEA2bKYR9MANZ1U6BjxAjDtF36Kfp1A-emUQThcispECsE6nx_J9mg3dhORgjUgurJ0I77pgsOtNz_r1IBYa00/s3656/DSC09903.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3656" data-original-width="2437" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XzV6Til7OyRiwuKWowsSiC1pBTao5jK_9oSVU59DaJfOr6m-OP9CEuqWj3-Y9c6aQrwOz4OMgtNuon-yHXwD7LhzZU3Ro5RkXuxa2JEA2bKYR9MANZ1U6BjxAjDtF36Kfp1A-emUQThcispECsE6nx_J9mg3dhORgjUgurJ0I77pgsOtNz_r1IBYa00/w133-h200/DSC09903.jpg" width="133" /></a></div><b><i>2018 Vincent Dureuil-Janthial Rully Blanc</i></b> - initially served a little too cold, but big toasty notes were already evident. Then the wine opened up really nicely, with more popcorn than buttery notes. Good acidity on the palate here, especially on the finish.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIysryUQcFgvw1hrAEMedIwhwH-C0OKaEkv4LZSkWDmWaJc2cQo0knyUU0HtKf54DKZCGfPIN5DRJblL5XcpV5JnosQPa1w9kk2pz_LjZCwbnROZIwrPsYhyphenhyphen-FEr2hba1L-WPIUn6IktJnk_-U2xGsv8ZSuW_owMTT73GHC8vAfUSUbrXk4be0oA-z8RQ/s3846/DSC09902.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3846" data-original-width="2564" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIysryUQcFgvw1hrAEMedIwhwH-C0OKaEkv4LZSkWDmWaJc2cQo0knyUU0HtKf54DKZCGfPIN5DRJblL5XcpV5JnosQPa1w9kk2pz_LjZCwbnROZIwrPsYhyphenhyphen-FEr2hba1L-WPIUn6IktJnk_-U2xGsv8ZSuW_owMTT73GHC8vAfUSUbrXk4be0oA-z8RQ/w133-h200/DSC09902.jpg" width="133" /></a></div><i><b>2010 Hospices de Beaune Beaune 1er Cru Cuvée Rousseau-Deslandes</b>, mis en bouteille par Lucien Le Moine pour MNSC</i> - still showing lots of toasty notes from the barrel, but they are more integrated now and more elegant. Smoother on the palate these days. That nose was really, really big... soooo fragrant and fruity, and of course really toasty!
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneM-3x_2wX15bi8plrVBWV97UKBW-m-1P-3xc8jWZr3PRo-g0jdn2BGif61BKhrrfx1apws_6urcue6T6OeeX-GbFuufGujqeLAaKC2ElgSSqWpyULAGqmEg2atv1MAogRrSMtwn457iLSRc_lqqj_sBEXBEWg7weVDdxgsomPJ2eENRFLWhkV6aabOI/s3905/DSC09904.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3905" data-original-width="2603" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgneM-3x_2wX15bi8plrVBWV97UKBW-m-1P-3xc8jWZr3PRo-g0jdn2BGif61BKhrrfx1apws_6urcue6T6OeeX-GbFuufGujqeLAaKC2ElgSSqWpyULAGqmEg2atv1MAogRrSMtwn457iLSRc_lqqj_sBEXBEWg7weVDdxgsomPJ2eENRFLWhkV6aabOI/w133-h200/DSC09904.jpg" width="133" /></a></div><b><i>1976 Sterling Cabernet Sauvignon Reserve</i></b> - drank after decanting for an hour. This was, unfortunately, lightly corked and showing obvious notes of wet cardboard and grassy notes. Later on the wine opened up and the nose became smoky and showed some graphite. The tannins are still here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTs3UxR19laN02K0M-O_WJlz2rH-DWoGOTFDjiCQu5TUljCPCfzz5_0rV2DhMDJuvdsOfcsR-UtHp9ykOinC219UTkWRnLXziK71Ecpq4PJ5gDq3icnq83I1F64KDtJa0PPmyLDu6WjbYr_L79gq0PdezoUfJKsiQra2wi7ygpP8_tlHWK6x4xqAyqN4/s3798/DSC09906.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3798" data-original-width="2532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrTs3UxR19laN02K0M-O_WJlz2rH-DWoGOTFDjiCQu5TUljCPCfzz5_0rV2DhMDJuvdsOfcsR-UtHp9ykOinC219UTkWRnLXziK71Ecpq4PJ5gDq3icnq83I1F64KDtJa0PPmyLDu6WjbYr_L79gq0PdezoUfJKsiQra2wi7ygpP8_tlHWK6x4xqAyqN4/w133-h200/DSC09906.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ippZod76yMejgomOViQxFdRzQuQeX7_Pqhp-PctNpys_wWlhrajd6ANwXqDoosJORVkeWHH4qAyf7k8GBi4t3Fjh2Wz-H21Wp-kdiK_ZLtnxcnVZSgGI0CCD-sWeowHlpb3mzYydAN2WwPJFDgqlgiLPeOnfyqHK6iGEP5XynrvzyC2u-nn-Amp6eQs/s3789/DSC09907.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3789" data-original-width="2526" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ippZod76yMejgomOViQxFdRzQuQeX7_Pqhp-PctNpys_wWlhrajd6ANwXqDoosJORVkeWHH4qAyf7k8GBi4t3Fjh2Wz-H21Wp-kdiK_ZLtnxcnVZSgGI0CCD-sWeowHlpb3mzYydAN2WwPJFDgqlgiLPeOnfyqHK6iGEP5XynrvzyC2u-nn-Amp6eQs/w133-h200/DSC09907.jpg" width="133" /></a></div><b><i>2016 Andremily Syrah No. 5</i></b> - this was decanted for maybe an hour, but of course the nose was really ripe and jammy, and also typically metallic. A very lovely wine, but pretty tannic, too.
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/03/no-classics.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-8975119399893128182024-03-01T23:57:00.030+08:002024-03-06T09:52:31.185+08:00Champagne and CaliDinner at Neighborhood.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zXFnYRusnhmsgAqqbznir99-b-6jQ88pEgLxfDpI1IsCbwtRlU5se440vwsz-tUXSjucDtqOkeDZ5pbleF-YO5biwsM1HfiPnVw66U4R3NRhcLlLsS57gqAJdZkzjjHs0JW1s4s0a1Ptyjj1pKmh4sqH8MpNHubetZh0zVX2SXvO_hEtF0a76ZODLkc/s3827/DSC09874.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8zXFnYRusnhmsgAqqbznir99-b-6jQ88pEgLxfDpI1IsCbwtRlU5se440vwsz-tUXSjucDtqOkeDZ5pbleF-YO5biwsM1HfiPnVw66U4R3NRhcLlLsS57gqAJdZkzjjHs0JW1s4s0a1Ptyjj1pKmh4sqH8MpNHubetZh0zVX2SXvO_hEtF0a76ZODLkc/w200-h133/DSC09874.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqinTLd7EHGyHor1rWIE-leC4t7o-XR5ID6imf4NAaY8k-EgaIa5xtOCJYoNnL0GjdPr6Mx5w4glnwnqwdIoUY1I0jPgHGXxouGgbwGrAwEMH9YMOhrZsjqsfuWZ5T8LGAoSJhslAh5TFUqFxSSRun_obh7UqobnrWz__b3yOkz-NP9jV3lK61kEi2Tw/s3827/DSC09875.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqinTLd7EHGyHor1rWIE-leC4t7o-XR5ID6imf4NAaY8k-EgaIa5xtOCJYoNnL0GjdPr6Mx5w4glnwnqwdIoUY1I0jPgHGXxouGgbwGrAwEMH9YMOhrZsjqsfuWZ5T8LGAoSJhslAh5TFUqFxSSRun_obh7UqobnrWz__b3yOkz-NP9jV3lK61kEi2Tw/w200-h133/DSC09875.jpg" width="200" /></a></div><b><i>Eric Rodez Cuvée des Grands Vintages</i></b> - very yeasty nose with a little brioche. Good acidity balance on the palate, but later on the acidity got more prominent.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcG1R-yL61sVFMIit0pW9XKmLi9cbP8PpAn2WffOvZB01s88qFlt4Gte6zs8mFKVszgVSMYYR1qQFGGAe48NwIq1llNO7LQpCKbtTdaul5pJjPdyyYBfCqY8eyv-bIKrvQy9UprhXJ6xAv3uODMS9YGjOD9Re1equaP8joW1dlZxz71TBYIThKCcxIX0/s3798/DSC09872.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEcG1R-yL61sVFMIit0pW9XKmLi9cbP8PpAn2WffOvZB01s88qFlt4Gte6zs8mFKVszgVSMYYR1qQFGGAe48NwIq1llNO7LQpCKbtTdaul5pJjPdyyYBfCqY8eyv-bIKrvQy9UprhXJ6xAv3uODMS9YGjOD9Re1equaP8joW1dlZxz71TBYIThKCcxIX0/w200-h133/DSC09872.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs69pGqlEGJFzol1iV8x5tBO4EOvtLXKWuKoG_lYg3aXKjbYEANx1u1ZPMSMeGUJxMn_-8mzfdWJf0SrAVXt-O6e0nzr59ebGESD3MaoipPD-bSa4wsOkb4Ti9XEB4aeL1LhR46-2fA_9lHEoV_takAWHBnYl9dCW8ZXYe_rN12AGx1eafvJNAd5rKKU/s3779/DSC09873.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2519" data-original-width="3779" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBs69pGqlEGJFzol1iV8x5tBO4EOvtLXKWuKoG_lYg3aXKjbYEANx1u1ZPMSMeGUJxMn_-8mzfdWJf0SrAVXt-O6e0nzr59ebGESD3MaoipPD-bSa4wsOkb4Ti9XEB4aeL1LhR46-2fA_9lHEoV_takAWHBnYl9dCW8ZXYe_rN12AGx1eafvJNAd5rKKU/w200-h133/DSC09873.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, (160ème Édition)</b>, ID 111005</i> - nice and caramelized nose by now, but still got the acidity on the palate. Drinking nicely.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94DF67STym3fKDPdKqLQDtSXOi12S9QdrE_n3uOaZClJJspO7VovIVsamlHrlR8hNE7BQtaU-rn_MECQ0w-e8RdFyZiJl1EyQIBYy7oY8_utN3mNaPRfJ5RkMrXM2i1ZgG80fSax0didEUdx784ShCUMTRKJ9o6X7sYWZVRVswxgfmKtR6GxPjzTgW0/s3827/DSC09876.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2551" data-original-width="3827" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir94DF67STym3fKDPdKqLQDtSXOi12S9QdrE_n3uOaZClJJspO7VovIVsamlHrlR8hNE7BQtaU-rn_MECQ0w-e8RdFyZiJl1EyQIBYy7oY8_utN3mNaPRfJ5RkMrXM2i1ZgG80fSax0didEUdx784ShCUMTRKJ9o6X7sYWZVRVswxgfmKtR6GxPjzTgW0/w200-h133/DSC09876.jpg" width="200" /></a></div><b><i>2021 Aubert Chardonnay Lauren Vineyard</i></b> - drank about 45 minutes after opening. The nose was so buttery with lovely caramelization. A little flinty and metallic notes like pear, along with some vanilla oak. Still got a decent amount of acidity on the finish, though, as it's still young.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s22z1Dtb8oQTQ-BNl99UzPomdS2QOHUxzOMh5drceL9FmgG9vW1NILgV9imvD_yDNo194qmzkmVnz7fkcgw53x1InaeKGjlnN86E87uxdYCwmEWbm_pmQKSSjrgG1LHUBxsyLsM4WAkaMS33vfLHbXhh-2gJmRIaB4vRn-l-SpBFNEXvrjJbs6FkDq0/s3936/DSC09871.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4s22z1Dtb8oQTQ-BNl99UzPomdS2QOHUxzOMh5drceL9FmgG9vW1NILgV9imvD_yDNo194qmzkmVnz7fkcgw53x1InaeKGjlnN86E87uxdYCwmEWbm_pmQKSSjrgG1LHUBxsyLsM4WAkaMS33vfLHbXhh-2gJmRIaB4vRn-l-SpBFNEXvrjJbs6FkDq0/w133-h200/DSC09871.jpg" width="133" /></a></div><b><i>1996 Shafer Cabernet Sauvignon Hillside Select</i></b> - served about 2 hours after decanting. There was more green capsicum on the nose than I had expected, but otherwise the nose was very smoky. There was still some ripe fruit here but no longer front-and-center, while black peppercorns were now more obvious. The wine was showing pretty elegantly after about 2½ hours in the decanter, about the same time that my last bottle reached its peak.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLrOv5bEN_v-5Kaoezaff2i39Qb8bAYZPigbaau3uxGsat-82vXNRnOG7OSG5HpK77VMyV7OMHO1kYNL2bKrz33DOav3_k-k8VVd0VWT7y2cWUSoG8AMPwg5eQgDzWHGFDTY3F4tze9Sr9qWm4tYScxI9E7Qk9XAQLmtTKZw28JKJEiTg5Qr9igeqrM/s3936/DSC09869.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtdLrOv5bEN_v-5Kaoezaff2i39Qb8bAYZPigbaau3uxGsat-82vXNRnOG7OSG5HpK77VMyV7OMHO1kYNL2bKrz33DOav3_k-k8VVd0VWT7y2cWUSoG8AMPwg5eQgDzWHGFDTY3F4tze9Sr9qWm4tYScxI9E7Qk9XAQLmtTKZw28JKJEiTg5Qr9igeqrM/w400-h266/DSC09869.jpg" width="400" /></a></div>
<p></p>Full post on dinner is here.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-56134316306239670152024-02-28T22:11:00.001+08:002024-03-03T17:07:17.563+08:00Dominique Laurent CortonDinner at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXQq0lZ_EK5ej_DrHXlvLlq63LFIEFmbXrZ0ly0TE45obHhDx_rTiBg-QuY9I6HqYWM83VgQJKOJwBGs0zroqiTCxtYQBvcyZW1HUwXNhy-pL62RWbKN19aXb11CimyNsYLNB3gxHLRpXRcxkVKoGkqFRezOvGoyQ2PddELMPGbCw-e2_CGnrud1OCqU/s3836/DSC09877.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3836" data-original-width="2557" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRXQq0lZ_EK5ej_DrHXlvLlq63LFIEFmbXrZ0ly0TE45obHhDx_rTiBg-QuY9I6HqYWM83VgQJKOJwBGs0zroqiTCxtYQBvcyZW1HUwXNhy-pL62RWbKN19aXb11CimyNsYLNB3gxHLRpXRcxkVKoGkqFRezOvGoyQ2PddELMPGbCw-e2_CGnrud1OCqU/w133-h200/DSC09877.jpg" width="133" /></a></div><b><i>1995 Hospices de Beaune Corton Cuvée Charlotte Dumay, élevé par Dominique Laurent </i></b>- drank 15 minutes after decanting. Definitely showing notes of leather, grilled meats, some woodsy notes. Acidity was a tiny bit higher. OK lah.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-54976943067899914632024-02-26T22:52:00.007+08:002024-03-01T15:53:00.689+08:00Champagne, Valentini, GrangeDinner at Andō.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BqNO47Fyta_Gb6ufMfIYAAtyzPl8YMCKU3hiPnL22m9jzUEyJ0S6QgtBopcryqFFTJo9Ya0NAqJU01ANM36NALeo7sSYrK7lU4eGwmxsnIn6hw9pkl-xiMkUWFijKuloC9EVa3I9_I5EK9KmXVB_o0O_L5oNAcoxRX2ZD6xRYQpZs-fVrPfCRl4RbN8/s3798/DSC09788.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4BqNO47Fyta_Gb6ufMfIYAAtyzPl8YMCKU3hiPnL22m9jzUEyJ0S6QgtBopcryqFFTJo9Ya0NAqJU01ANM36NALeo7sSYrK7lU4eGwmxsnIn6hw9pkl-xiMkUWFijKuloC9EVa3I9_I5EK9KmXVB_o0O_L5oNAcoxRX2ZD6xRYQpZs-fVrPfCRl4RbN8/w200-h133/DSC09788.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ07msTCXSw59PmvB27wfqTxfAXisTBFb_cnZJHfqVNCJldYoROkpu_cmRzPWGqW60pbu_utFlAbUlWGk59dyNY87fI62r7MU8QU6kdqP77fU3r0HZ4ajeX7atTX1hZEksRBVcsTCHs3bS39_aRYmYgQfOkkBkS2udA6jMkuu6OjxcraynDQ5yv5Ip4o/s3798/DSC09789.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ07msTCXSw59PmvB27wfqTxfAXisTBFb_cnZJHfqVNCJldYoROkpu_cmRzPWGqW60pbu_utFlAbUlWGk59dyNY87fI62r7MU8QU6kdqP77fU3r0HZ4ajeX7atTX1hZEksRBVcsTCHs3bS39_aRYmYgQfOkkBkS2udA6jMkuu6OjxcraynDQ5yv5Ip4o/w200-h133/DSC09789.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, 171ème Édition</b>, ID 322022</i> - very toasty nose, and also pretty yeasty.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqt0gths7oon0dUrx5O3-BUx93NJAzTZ22OEhJFVQ3XmTmiv4ypuVvt3ms5eJSDsY8aXz7aiWl_ybkEq7gUThge3OljsDAoJBTXsv15lRBq6ctJHHxvRpNZ4il6qbVJ7cfOesw9iUNGpo1-qq7Hwwg9x1theeJwAWEkU_KdD8QfHEuTFUJgp6KGX51LM/s3742/DSC09796.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2495" data-original-width="3742" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoqt0gths7oon0dUrx5O3-BUx93NJAzTZ22OEhJFVQ3XmTmiv4ypuVvt3ms5eJSDsY8aXz7aiWl_ybkEq7gUThge3OljsDAoJBTXsv15lRBq6ctJHHxvRpNZ4il6qbVJ7cfOesw9iUNGpo1-qq7Hwwg9x1theeJwAWEkU_KdD8QfHEuTFUJgp6KGX51LM/w200-h133/DSC09796.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9fYhXd562Xx-Mj9kaFG4HbNVn0oE6I-DllqttO8Kk0082WtyewTbko6P9ZZMXE9robyip2UVFQXMXdjgA6xECe-VIufhv3m1XPPY4lAcqo7YJ7Wl40jvQpnPA5F6R4ErBM_-TiCUVxl4SVDKAFW8_9uPntyGQhzQiUnRCWc4gRFkrByhvED1EOs_Ojw/s3742/DSC09797.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3742" data-original-width="2495" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9fYhXd562Xx-Mj9kaFG4HbNVn0oE6I-DllqttO8Kk0082WtyewTbko6P9ZZMXE9robyip2UVFQXMXdjgA6xECe-VIufhv3m1XPPY4lAcqo7YJ7Wl40jvQpnPA5F6R4ErBM_-TiCUVxl4SVDKAFW8_9uPntyGQhzQiUnRCWc4gRFkrByhvED1EOs_Ojw/w133-h200/DSC09797.jpg" width="133" /></a></div><i><b>2002 Bollinger Grande Année</b>, dégorgée en mars 2011</i> - the nose was much bigger and much more open, pretty ripe now as the wine has aged nicely. Notes of Chinese licorice, caramelized sugar, and marmalade. Drinking well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO8fIeARbWaJYzDHzDjLBUfC_oeXDqAd9PAnUJLOAj-yQxKOqiDwZLfJKwMisUUZL-KbV2qRJzo3twekh6QknYJD0KplwRoMx7hNkTVETTFgrklIgxoSx63ILhGmXbUHrDQuPCeeBmNgyIabYrAyxWB_ff2XhcwebELySpxBJz80QsZBuHrHpmqAnHdA/s3936/DSC09804.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLO8fIeARbWaJYzDHzDjLBUfC_oeXDqAd9PAnUJLOAj-yQxKOqiDwZLfJKwMisUUZL-KbV2qRJzo3twekh6QknYJD0KplwRoMx7hNkTVETTFgrklIgxoSx63ILhGmXbUHrDQuPCeeBmNgyIabYrAyxWB_ff2XhcwebELySpxBJz80QsZBuHrHpmqAnHdA/w133-h200/DSC09804.jpg" width="133" /></a></div><b><i>2017 Valentini Trebbiano d'Abruzzo</i></b> - drank after decanting for more than 45 minutes. The nose was so nice and open, with big toasty notes, along with some flint. In fact, we all felt that the nose could have been mistaken for a Meursault from Coche-Dury.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqYErGzBFroZ7dQjvRvQIoUQ69Bw6TBdInfbt-SOChDwHRWmFE1Gg-VHIvVn8lVH3WH3N2SH-ReHJj5DsQE2t73riuCb2MZp6dOTSbgHQOK9jEMVBxNXWDkJHoG88hdDxK_i231wwsOQfm5CkTwG18rgbmNLU5H07KcWIMCKuZKEMmOgSbZBDaYWAax4/s3809/DSC09822.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3809" data-original-width="2539" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEqYErGzBFroZ7dQjvRvQIoUQ69Bw6TBdInfbt-SOChDwHRWmFE1Gg-VHIvVn8lVH3WH3N2SH-ReHJj5DsQE2t73riuCb2MZp6dOTSbgHQOK9jEMVBxNXWDkJHoG88hdDxK_i231wwsOQfm5CkTwG18rgbmNLU5H07KcWIMCKuZKEMmOgSbZBDaYWAax4/w133-h200/DSC09822.jpg" width="133" /></a></div><b><i>1998 Grange des Pères Rouge</i></b> - served about 1½ hours after opening. Very nice and elegant, with plenty of leather along with a little medicinal and savory minerals on the nose. Just so smooth and drinking beautifully.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8Op17MWT0B7Yiw4ifAXXVNDpk32DbbiVS_QPgv9cFvi-OKIkhh6AHTR5qpOrD1cbSAokjWa-z0wX1EJG8Ajob6UBs7A_f7xI2qbbOergEI3si7jH1XuzJFyfMms_9dr1VIvI5UGjPDcBX3RsqDpmvrOKEukjDdGJQPeAeVe7lGoXn3GsXDdKRz3MCso/s3885/DSC09823.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2590" data-original-width="3885" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP8Op17MWT0B7Yiw4ifAXXVNDpk32DbbiVS_QPgv9cFvi-OKIkhh6AHTR5qpOrD1cbSAokjWa-z0wX1EJG8Ajob6UBs7A_f7xI2qbbOergEI3si7jH1XuzJFyfMms_9dr1VIvI5UGjPDcBX3RsqDpmvrOKEukjDdGJQPeAeVe7lGoXn3GsXDdKRz3MCso/w400-h266/DSC09823.jpg" width="400" /></a></div>
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/02/not-blind-tasting.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-89847634306379243532024-02-24T23:22:00.012+08:002024-02-27T14:40:07.161+08:002007 Boekenhoutskloof CabDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh85VvdeyH1Oaupn9PkH22TEISsnGKNRkkLMdVi2fijU3DpieR2CcgatIhb_PkPCLNYRPXgeOrfoG95AzUku3R5HNB6QaJPLhVvkIJOjTKMxsXJORMUhBKbYMvCMrMxBMCEna4o8Vj6rW58DCHu_UNzrn9budpJOPBXn7gNShHzJMiImsrMEpBWwBKJ4/s3729/DSC09784-2.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2486" data-original-width="3729" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYh85VvdeyH1Oaupn9PkH22TEISsnGKNRkkLMdVi2fijU3DpieR2CcgatIhb_PkPCLNYRPXgeOrfoG95AzUku3R5HNB6QaJPLhVvkIJOjTKMxsXJORMUhBKbYMvCMrMxBMCEna4o8Vj6rW58DCHu_UNzrn9budpJOPBXn7gNShHzJMiImsrMEpBWwBKJ4/w200-h133/DSC09784-2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxSfW_CPa3Ozf0Ni6j1SPWmdo8P4HJaVPdmHYx38Vx8IVyPJ4BX1Jt0g2iYkzhNoXOrEaiBlee_IY0kVfeMprSUG1w_zaUGm2IhAI4kzc8u9OKGZBZ7btc6wyq26V4Tk8da05oSir6P0S_HP1yYBozMzteDeTWdFvcaGea4zDszzrI7eYJSJ_ZXCZ2V8/s3715/DSC09829.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2477" data-original-width="3715" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfxSfW_CPa3Ozf0Ni6j1SPWmdo8P4HJaVPdmHYx38Vx8IVyPJ4BX1Jt0g2iYkzhNoXOrEaiBlee_IY0kVfeMprSUG1w_zaUGm2IhAI4kzc8u9OKGZBZ7btc6wyq26V4Tk8da05oSir6P0S_HP1yYBozMzteDeTWdFvcaGea4zDszzrI7eYJSJ_ZXCZ2V8/w200-h133/DSC09829.jpg" width="200" /></a></div><b><i>2007 Boekenhoutskloof Cabernet Sauvignon Franschhoek</i></b> - drank 30 minutes after decanting. Smoky nose with lots of tobacco and cigar smoke. Very fragrant nose with lots of cedar. Just showing really well and drinking beautifully like a claret.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-12223273357264787462024-02-23T23:12:00.017+08:002024-02-27T12:20:58.176+08:002001 StandishDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rIxjwJSr6Mph6jX-MaFCDyAw_pZdE7CTrUiyYCf5dHO_eXuG4PqHcPGsb62BAga4y_AEWW8jZ4UqaU6dXSo9zrtReKzT_9QaSLseO4k3GKHE5wtpSc6X3UXB1S0YHpPLuT98ct1vWUckhfGyDitjgCa3RgkY124uQBOaLjejITyfhpKz4-YXi3AM15M/s3936/DSC09786.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_rIxjwJSr6Mph6jX-MaFCDyAw_pZdE7CTrUiyYCf5dHO_eXuG4PqHcPGsb62BAga4y_AEWW8jZ4UqaU6dXSo9zrtReKzT_9QaSLseO4k3GKHE5wtpSc6X3UXB1S0YHpPLuT98ct1vWUckhfGyDitjgCa3RgkY124uQBOaLjejITyfhpKz4-YXi3AM15M/w133-h200/DSC09786.jpg" width="133" /></a></div><b><i>2001 The Standish</i></b> - drinking after 1 hour in the decanter. The nose was really sharp and alcoholic, and also really ripe with lots of stewed prunes. Maybe this was a tiny bit dusty and corked? Pretty exotic nose with woodsy notes, and there's some vanilla here, along with a tiny bit of leather.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-44204595019514594462024-02-22T14:15:00.013+08:002024-02-27T12:08:15.938+08:00Krug 171Lunch at Petrus.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy2o3QfGvGGuID0zXcirdVvVvL1QIF8DbcI2-anF4QPbfs_qu5DnFmzYkIqZim7xCHruy63nmuLZIEg-630nX3sdZjBRZ12Pzc4d5AgeeM9mxWOXin0W3oJTkqAR49JiiMWjQAIO5ORbrCJ935AHcABb14PFzDvm9ywVbi0WZ2SBVT9pmLDEQwzzLviU/s3936/DSC09737.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFy2o3QfGvGGuID0zXcirdVvVvL1QIF8DbcI2-anF4QPbfs_qu5DnFmzYkIqZim7xCHruy63nmuLZIEg-630nX3sdZjBRZ12Pzc4d5AgeeM9mxWOXin0W3oJTkqAR49JiiMWjQAIO5ORbrCJ935AHcABb14PFzDvm9ywVbi0WZ2SBVT9pmLDEQwzzLviU/w200-h133/DSC09737.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk9TbRMtZ3H4Wpj2icj6s7njOIcrEeEQs9QC9TlkRUi-NOzGcxgOz16fydkCidT5iiMa2F6r1S3fJlCPKDiucpd9UcGLV_6X9D_cbtNvjd8KVvwIaDMqLP2TMgMUi80yYskKO61xTbifNLaoJN6fE6RjDXtCLIITQyePwl7TvG63Xt9W2ngv7qx7X_EI/s3936/DSC09738.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZk9TbRMtZ3H4Wpj2icj6s7njOIcrEeEQs9QC9TlkRUi-NOzGcxgOz16fydkCidT5iiMa2F6r1S3fJlCPKDiucpd9UcGLV_6X9D_cbtNvjd8KVvwIaDMqLP2TMgMUi80yYskKO61xTbifNLaoJN6fE6RjDXtCLIITQyePwl7TvG63Xt9W2ngv7qx7X_EI/w200-h133/DSC09738.jpg" width="200" /></a></div><i><b>Krug Grande Cuvée, 171ème Édition</b>, ID 122014</i> - the nose had plenty of toast, as expected. Once again the acidity was on the high side, which was the same as the last time I tasted this vintage.
<p></p>Full post on lunch is <a href="https://www.diarygrowingboy.com/2024/02/eight-is-more-than-enough.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-60813416643031619602024-02-21T23:08:00.002+08:002024-02-25T17:12:13.518+08:00Isojiman and SharakuDinner at UZA by Nikushou.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfgdPdDIAkm_6qiW4U078L_N_a21rdIl63l0YNDawr3azqWgNy8FSOS1dUv8GPDM2Ngbr8har24G_QlV3pBj252PC5eyZS0IK7S9xhw-xg4SD2z46nqSTMz4hUSfDiADqEGRxSW8cRb5FzdKlLm6wqkngPHv01TJVwxcKSSTrlRDY5d3JPm0_K8ybMJY/s3936/DSC00157.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfgdPdDIAkm_6qiW4U078L_N_a21rdIl63l0YNDawr3azqWgNy8FSOS1dUv8GPDM2Ngbr8har24G_QlV3pBj252PC5eyZS0IK7S9xhw-xg4SD2z46nqSTMz4hUSfDiADqEGRxSW8cRb5FzdKlLm6wqkngPHv01TJVwxcKSSTrlRDY5d3JPm0_K8ybMJY/w133-h200/DSC00157.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqxO5h3mzHaXXFhI3ygqd2McASoQBSyDd39PiXShuJAKaqdSwk0h1bwfLNxU79QpA11NA6F2dqegnfHT11nQSDCvrNUXwaU4sF-NumCrRoZFdeIKD4rebI5ZCRhku-7dwfsEVHpW-_ArSFpqF4yUzRq3eNYNXEv3j9WzzvGsbI-xFeViNNXxZL5uZtQ/s3936/DSC00158.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8cqxO5h3mzHaXXFhI3ygqd2McASoQBSyDd39PiXShuJAKaqdSwk0h1bwfLNxU79QpA11NA6F2dqegnfHT11nQSDCvrNUXwaU4sF-NumCrRoZFdeIKD4rebI5ZCRhku-7dwfsEVHpW-_ArSFpqF4yUzRq3eNYNXEv3j9WzzvGsbI-xFeViNNXxZL5uZtQ/w133-h200/DSC00158.jpg" width="133" /></a></div><i><b>Isojiman Junmai Ginjo (磯自慢 純米吟醸)</b>, 2023</i> - seimaibuai of 55%. Very nicely balanced between a soft attack with a hint of sweetness, which then turned a tiny bit dry on the palate. Classic banana notes on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l2ft63IOUPi5uwbc_mRZOFkazSTj7WDs3eP5mh6AjiEbeuZzIdOVs6ovbPY7Pz-SsycH0d6uddJ5c8PUa_14KOtf0fS9MvN9TjcL6uhV6Soyuaz972RQlOKeSMfOBDhonXHWbZeNdzKDLrx-J4dfr1HtARAJZW3yPZBgwKZM3Hf-m2zCoyqWvZZAEGs/s3733/DSC00164.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3733" data-original-width="2489" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8l2ft63IOUPi5uwbc_mRZOFkazSTj7WDs3eP5mh6AjiEbeuZzIdOVs6ovbPY7Pz-SsycH0d6uddJ5c8PUa_14KOtf0fS9MvN9TjcL6uhV6Soyuaz972RQlOKeSMfOBDhonXHWbZeNdzKDLrx-J4dfr1HtARAJZW3yPZBgwKZM3Hf-m2zCoyqWvZZAEGs/w133-h200/DSC00164.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLt-4KvOl-oIZDD5aKh5P1jIb8phhca9ERzHERDonh3VZev1YLaZz5cCaTmZ2nBvLVRZqN1esxZ_UXWsTLc78vQp89xKvBP7wgjedtVyI7d9vAuiz6icNV4ZY60Mhy-rYSVcOk23bSMn4Qzp2-Z5e0obX97qCR-psbNpocHJScM2nPNSAv_-Mwpxzp2s/s3733/DSC09725.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3733" data-original-width="2489" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOLt-4KvOl-oIZDD5aKh5P1jIb8phhca9ERzHERDonh3VZev1YLaZz5cCaTmZ2nBvLVRZqN1esxZ_UXWsTLc78vQp89xKvBP7wgjedtVyI7d9vAuiz6icNV4ZY60Mhy-rYSVcOk23bSMn4Qzp2-Z5e0obX97qCR-psbNpocHJScM2nPNSAv_-Mwpxzp2s/w133-h200/DSC09725.jpg" width="133" /></a></div><i><b>Sharaku Junmai Ginjo Origarami (寫楽 純米吟醸 おりがらみ)</b>, R5BY</i> - very lightly cloudy, and slightly sweet on the palate.
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/02/izahakka.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-43391646931422148972024-02-18T22:43:00.008+08:002024-02-19T22:38:24.747+08:00Gosset and TransnochoDrinking at a relative's home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmc8dls51_0xpgzQXxoVTmlMM8sODQcjS4WQi2doQqsNARAh9VyfdHD4NlVua1hHinzmy-JLQFq4bJRtj5tPPS0147BRuEVimzHmP9B-hpVmLhhIX2A31slrvXU1cj7EBpTGJFMqOmQ2y5pE8hkpZdkCAuYWQFsSVcAncXGxGOzmu4pZWbBTuFJ9t27T8/s4032/IMG_1975.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmc8dls51_0xpgzQXxoVTmlMM8sODQcjS4WQi2doQqsNARAh9VyfdHD4NlVua1hHinzmy-JLQFq4bJRtj5tPPS0147BRuEVimzHmP9B-hpVmLhhIX2A31slrvXU1cj7EBpTGJFMqOmQ2y5pE8hkpZdkCAuYWQFsSVcAncXGxGOzmu4pZWbBTuFJ9t27T8/w150-h200/IMG_1975.jpg" width="150" /></a></div><b><i>Gosset Grande Réserve</i></b> - yeasty nose, high acidity on the palate.
<p></p><div class="separator" style="clear: both; text-align: left;"></div>Dinner at CIAK - In the Kitchen.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0r05WU2n4QGjzy0JiEkGWNf52UyxvH1HbGLIDudUTYUXJjbGD4GRw0aWk8Gy1cpDKXh3smAj7ncGZcRVPcR12uEgjgRotqf2IEH9QIyCaBkyEzEPCVuUieFW5EG4t6mUGMuEn6l8QdJfxaQuM-t04IdtGmbuOf6C-N2EoEsRjbaEFWE0dgnPISRc3Nrk/s3727/DSC00138.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3727" data-original-width="2485" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0r05WU2n4QGjzy0JiEkGWNf52UyxvH1HbGLIDudUTYUXJjbGD4GRw0aWk8Gy1cpDKXh3smAj7ncGZcRVPcR12uEgjgRotqf2IEH9QIyCaBkyEzEPCVuUieFW5EG4t6mUGMuEn6l8QdJfxaQuM-t04IdtGmbuOf6C-N2EoEsRjbaEFWE0dgnPISRc3Nrk/w133-h200/DSC00138.jpg" width="133" /></a></div><b><i>2012 Remirez de Ganuza Transnocho</i></b> - lots of sweet vanilla and coconut, oaky. Smoky, minty, and a nice nose of dried herbs. Acidity was on the high side but the tannins were still here.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-76923021355434164282024-02-17T23:57:00.001+08:002024-02-19T19:41:24.066+08:002000 trioDrinking at a friend's home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc8fZqpMkaC6FhTKwnhaUXGZbCkaII59A3Og0Ayoqzza1Y6vIjK0qi2y1NmO8x6GJJNdiqRKvS6h0IWgBCWq9E8rBqfEu0Ib5qlIWV1S5kxZkllJcKuoSr_IKEaGF9t2t7h6jk9rXv_1P5I97-OHXIA8lf-VA7JwaCznSjA8GtTGrpwbtBbtrSxzP0jA/s3936/DSC00137.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzc8fZqpMkaC6FhTKwnhaUXGZbCkaII59A3Og0Ayoqzza1Y6vIjK0qi2y1NmO8x6GJJNdiqRKvS6h0IWgBCWq9E8rBqfEu0Ib5qlIWV1S5kxZkllJcKuoSr_IKEaGF9t2t7h6jk9rXv_1P5I97-OHXIA8lf-VA7JwaCznSjA8GtTGrpwbtBbtrSxzP0jA/w266-h400/DSC00137.jpg" width="266" /></a></div>It's always nice to taste these together, blind. Decanted for 10 minutes before pouring back to the bottle and stoppered for about 1 hour before serving.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2LtPiW9O6SDSvjmnO4_xTA5J0NZgCfIaRJpdg86r7VH5Dmv-ewz6ivmZzrm1SpH-W-jLrHTImTMYEG6z1t-sp2i58nWFZ6-Sue8pT3fVRwEPpSBvd5tsBjfnQf-WdQE3cpIVT_w2HncCgHXD_WwkriqrRPaSm7kCFSTHAKu7KKU0V7ExImgduOlHzQM/s3717/DSC00135.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3717" data-original-width="2478" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2LtPiW9O6SDSvjmnO4_xTA5J0NZgCfIaRJpdg86r7VH5Dmv-ewz6ivmZzrm1SpH-W-jLrHTImTMYEG6z1t-sp2i58nWFZ6-Sue8pT3fVRwEPpSBvd5tsBjfnQf-WdQE3cpIVT_w2HncCgHXD_WwkriqrRPaSm7kCFSTHAKu7KKU0V7ExImgduOlHzQM/w133-h200/DSC00135.jpg" width="133" /></a></div><b><i>2000 Clos Badon</i></b> - more smoky with a bigger nose of toast. Also a little more earthy, followed by a bit more wood. Definitely more grippy on the palate thanks to the tannins.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw_mfhPdZqoe9_5aM8FODhYVDj0HKSU-v8W2rQ_et6dWaoxIVg-DzsbA2Gxn8S9Ok-IpKiOtpadqVInRJQyKumjXDVFJI7CfOOXUwrAF_68CRhXR3HzpEE_oOFQC_uosD9IOE5Z15ok0dvI7nypSREsFXfStAi3qPkdpx9CC0Q3wwUt1yj7TOnL6Eb4w/s3936/DSC00134.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpw_mfhPdZqoe9_5aM8FODhYVDj0HKSU-v8W2rQ_et6dWaoxIVg-DzsbA2Gxn8S9Ok-IpKiOtpadqVInRJQyKumjXDVFJI7CfOOXUwrAF_68CRhXR3HzpEE_oOFQC_uosD9IOE5Z15ok0dvI7nypSREsFXfStAi3qPkdpx9CC0Q3wwUt1yj7TOnL6Eb4w/w200-h133/DSC00134.jpg" width="200" /></a></div><b><i>2000 L'Interdit de Clos Badon</i></b> - good fruit and a little ripe now, with plenty of smoke and tobacco. Showing very well now and the nose was very fragrant, with a little woodsy notes. Clearly more elegant of the pair.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTf3PbExD1KuT6i2s0gkSyPKFERFeZPCphKi3agZ2Ys7fchCR9g34Fy2TslS8Gva2abebcBg02AgdlmW_A60I9pnDCWRSFYUSt8BYPwRIgCgpkni92UZsSyHf3w5_Xrxavajw6bc-ztBz5U8qZy6MeEZnI8Ud0oOUxci3vI9yBUO8TuiNyd7X-rHujuw/s3905/DSC00139.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3905" data-original-width="2603" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXTf3PbExD1KuT6i2s0gkSyPKFERFeZPCphKi3agZ2Ys7fchCR9g34Fy2TslS8Gva2abebcBg02AgdlmW_A60I9pnDCWRSFYUSt8BYPwRIgCgpkni92UZsSyHf3w5_Xrxavajw6bc-ztBz5U8qZy6MeEZnI8Ud0oOUxci3vI9yBUO8TuiNyd7X-rHujuw/w133-h200/DSC00139.jpg" width="133" /></a></div><b><i>2000 Figeac</i></b> - served after more than an hour in decanter. This was just beautiful, with a really big toasty nose, with leather and grassy notes along with a bit of earth and a hint of minerals. The best wine of the evening.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ-oSP5tLzX5HkN4-R2Mrp3vZi7OOC2Y-El7c5DCsQ5KrBGCmCwW5MAI04_AZlHHwuQ0xtnlX1MnRpJ7msD9MjRSKkPWnaeDF5QDcM2x8knpoTfXlHXRlD-xLlF2XpIT3cKlFcPNaVCwTaiQS9_N5j2u9TnOQf5qYrdybzEzUYLxpmDTgwl0oQ4X6mc8/s3798/DSC00141.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3798" data-original-width="2532" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJ-oSP5tLzX5HkN4-R2Mrp3vZi7OOC2Y-El7c5DCsQ5KrBGCmCwW5MAI04_AZlHHwuQ0xtnlX1MnRpJ7msD9MjRSKkPWnaeDF5QDcM2x8knpoTfXlHXRlD-xLlF2XpIT3cKlFcPNaVCwTaiQS9_N5j2u9TnOQf5qYrdybzEzUYLxpmDTgwl0oQ4X6mc8/w133-h200/DSC00141.jpg" width="133" /></a></div><b><i>2017 Pégau Châteauneuf-du-Pape Rouge Cuvée Réserve</i></b> - showing some leather and smoke. Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-86194770413319975082024-02-15T22:25:00.004+08:002024-02-19T15:26:53.480+08:00French, Italian, and TaiwaneseDinner at Maoyuan Restaurant in Taipei.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi2R0b-cYAOe5oAIP2_Nbe7YA6nAjlASj312XuCwBTehzXeQqg1FjhVcrNPcWjSO7sSlC8M56pRHGJVzyXUDS98QYsM_lW7bLj5tezXEFRByYXAh83p-gvu9VB8q3nPWLirmMiQ5kuQhoOYT0LWhni5XhAcnClKynsG_RIbCZieRQxVxkfUNb6PqDP7A/s3789/DSC00126.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3789" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDi2R0b-cYAOe5oAIP2_Nbe7YA6nAjlASj312XuCwBTehzXeQqg1FjhVcrNPcWjSO7sSlC8M56pRHGJVzyXUDS98QYsM_lW7bLj5tezXEFRByYXAh83p-gvu9VB8q3nPWLirmMiQ5kuQhoOYT0LWhni5XhAcnClKynsG_RIbCZieRQxVxkfUNb6PqDP7A/w200-h133/DSC00126.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSIsGxDufOPPsEEgtbWAb6cvlQJoLCFVK9FZEWHbpBGv9a2xU21sq2sDBZGzVntsudzsgR5839qGjaUxpDN_rQ8M6dow7sY3hyEZJpHske98KOlRg9p3YXIorrkHH_G3D_e7PQGCIi0lo4Jaj07fahyb4VHxffAlJvcLFHUYwrH0AYoyNpSXXfqG1PMI/s3828/DSC00128.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2552" data-original-width="3828" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMSIsGxDufOPPsEEgtbWAb6cvlQJoLCFVK9FZEWHbpBGv9a2xU21sq2sDBZGzVntsudzsgR5839qGjaUxpDN_rQ8M6dow7sY3hyEZJpHske98KOlRg9p3YXIorrkHH_G3D_e7PQGCIi0lo4Jaj07fahyb4VHxffAlJvcLFHUYwrH0AYoyNpSXXfqG1PMI/w200-h133/DSC00128.jpg" width="200" /></a></div><i><b>2002 Bruno Paillard Nec Plus Ultra</b>, dégorgée en Septembre 2014</i> - the nose was nice and caramelized as one would expect, and was also a little savory and mineral on the nose. Lovely complexity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchRgkDG0i6QM3MBQXzmhkT4i41gzeOFe7ZfgoquLmg1vwDNrDvOQBO1y-XddzgYLzKblsvIgLzbebuuu7N92cxLAHjNg65-GTWubK4VqRpabnm2gWFWJ43AQnf3SGkpkzr3kkaypDocqEHgqmo8Ihc3bpmnp9ZD9Iy8T0xaVWROrFET9-RUIY6k8PZ2o/s3936/DSC00129.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhchRgkDG0i6QM3MBQXzmhkT4i41gzeOFe7ZfgoquLmg1vwDNrDvOQBO1y-XddzgYLzKblsvIgLzbebuuu7N92cxLAHjNg65-GTWubK4VqRpabnm2gWFWJ43AQnf3SGkpkzr3kkaypDocqEHgqmo8Ihc3bpmnp9ZD9Iy8T0xaVWROrFET9-RUIY6k8PZ2o/w133-h200/DSC00129.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yTHPTdH_fUIZ8f6FYa7Dgu4vdFIS0u9aF5cQKkm5Krh0R7IZUy0U5KF8vFeImk83ri31L1sdZE2ekBKse8MmV3HCetfo35npeo8rOkRtidSZ5hwx71XM5y6kkGb_dS0Gf7xcTnOxiyVJtNBht0wuWqseIfP2HWvFm5wM11ZplaxlZjwofmq37eR6zIo/s3749/DSC00130.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3749" data-original-width="2499" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_yTHPTdH_fUIZ8f6FYa7Dgu4vdFIS0u9aF5cQKkm5Krh0R7IZUy0U5KF8vFeImk83ri31L1sdZE2ekBKse8MmV3HCetfo35npeo8rOkRtidSZ5hwx71XM5y6kkGb_dS0Gf7xcTnOxiyVJtNBht0wuWqseIfP2HWvFm5wM11ZplaxlZjwofmq37eR6zIo/w133-h200/DSC00130.jpg" width="133" /></a></div><b><i>2015 Domaine Ganevat Les Gryphées Vieilles Vignes</i></b> - showing a really big nose of toast, like a strong punch in the face. Good acidity on the palate but with a nice level of ripeness for balance. Jean-François showing why he's got so many fans.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI7JmpUG5u_oOBgXIOCn9B64sBz_Rg3zIC3k8W5v0FK4jVwAywCCEp3ArPm4IyIHTY7u2ND4vTmuUDoYlYhZneaZ7Knn2t3Vhm6f-wlKvQMI0tcJ8tZTot5luUBu21nj0g1_D8D8Rgj1wbZ5rXvEi5ehWTkzUDT3LOBAJ_BTnTm6JTivdrF3lM7efy7Q/s3936/DSC00124.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI7JmpUG5u_oOBgXIOCn9B64sBz_Rg3zIC3k8W5v0FK4jVwAywCCEp3ArPm4IyIHTY7u2ND4vTmuUDoYlYhZneaZ7Knn2t3Vhm6f-wlKvQMI0tcJ8tZTot5luUBu21nj0g1_D8D8Rgj1wbZ5rXvEi5ehWTkzUDT3LOBAJ_BTnTm6JTivdrF3lM7efy7Q/w133-h200/DSC00124.jpg" width="133" /></a></div><b><i>2021 Quintarelli Bianco Secco</i></b> - very easy to drink, with sweet vanilla, some minerality like pear, and a light sweetness. As my cousin would say, this was lolly water.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivATGdog_dJJe_l9khu8PJNEwhhpxBVXCWk3eXlFnPezuXLL4wBt2tEz9239ncSLWwNph4fZPNNGBzE45MPNcSigYfINrxf0cT9cw1OPPT9j0Y1b4aFLRqXUihLKijwSOtuHVNtaxQeqcMRbGQNhL30ll9Ysa6OwYY4A-BSIxwBJ2DB6xWWZoltZRbu8/s3936/DSC00123.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2624" data-original-width="3936" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivATGdog_dJJe_l9khu8PJNEwhhpxBVXCWk3eXlFnPezuXLL4wBt2tEz9239ncSLWwNph4fZPNNGBzE45MPNcSigYfINrxf0cT9cw1OPPT9j0Y1b4aFLRqXUihLKijwSOtuHVNtaxQeqcMRbGQNhL30ll9Ysa6OwYY4A-BSIxwBJ2DB6xWWZoltZRbu8/w200-h133/DSC00123.jpg" width="200" /></a></div><b><i>2000 Antinori Solaia</i></b> - drank almost 2½ hours after decanting. Nice ripe fruits, some smoke and grilled meats. Drinking well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh9sxZL26uAs3Mc3OR4SNhrgj3odaGpcNEpM7J1BXo7vC1qJh9FibPtqGsQN7zNN-VuBjS-FTc0Ml2FL8f-ECePw843_8s80r3NVQpvjIplIAWrEH4mok84aV5np8h4zSAPJoIbbW-fjvSGWZBvhsXp7Iuhh8cCgPfRPYyLQb9RG3O0iA24MMfEFP60o/s3936/DSC00131.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMh9sxZL26uAs3Mc3OR4SNhrgj3odaGpcNEpM7J1BXo7vC1qJh9FibPtqGsQN7zNN-VuBjS-FTc0Ml2FL8f-ECePw843_8s80r3NVQpvjIplIAWrEH4mok84aV5np8h4zSAPJoIbbW-fjvSGWZBvhsXp7Iuhh8cCgPfRPYyLQb9RG3O0iA24MMfEFP60o/w133-h200/DSC00131.jpg" width="133" /></a></div><b><i>1998 Kinmen Distillery First Quality Kao Liang (民國87年金門特級高粱)</i></b> - this bottle of 白金龍 was... interesting for me. More interesting than Maotai at least. Nice aromatics that didn't feel artificial. Such a rare treat from a friend.
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/02/a-feast-for-juve.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-82611021551563019192024-02-14T22:14:00.004+08:002024-02-16T23:11:44.134+08:002016 JustificationDinner at home in Taipei.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11NNaF_t-y_g4j0zGpI6vmN9F3e6d82i8eNRFyVa-jYmiIj66_1JA_y7R9EUMaDJKM4Cy5QlQEYTYbksWxLZ3N54UnvjVnqdMURzBqFMhbPWlCCswoRc-6P0Hu8w-XuFedYz8tI8WgGqLM2eZEthxiQFWcslSp2oq-rbuh4j6hPx43am_oAiqpjGt_mQ/s3683/DSC00083.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3683" data-original-width="2455" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11NNaF_t-y_g4j0zGpI6vmN9F3e6d82i8eNRFyVa-jYmiIj66_1JA_y7R9EUMaDJKM4Cy5QlQEYTYbksWxLZ3N54UnvjVnqdMURzBqFMhbPWlCCswoRc-6P0Hu8w-XuFedYz8tI8WgGqLM2eZEthxiQFWcslSp2oq-rbuh4j6hPx43am_oAiqpjGt_mQ/w133-h200/DSC00083.jpg" width="133" /></a></div><b><i>2016 Justin Justification</i></b> - very ripe, very sweet. Heavy notes of grilled meats, and lots of pine needle.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-65533149428103024332024-02-12T13:08:00.089+08:002024-02-14T10:52:34.800+08:00Super Bowl Monday morningDrinking at a friend's home while watching Super Bowl LVIII.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkjfjxasiiut6I5snHk_9r7z9TGg0NPsGqOb1HvdflfEbRPlnZuE2mFTDN_46yDrIvZ56c54mAb49blNErUsihati49vrOC8LJtC8Hy6k_F4Dl3mExzAriQDGcBEKjQnKNDK7qqJBjA_oltDlZe3xpGKxUprzz5VTdqKuJ4blXNGtoWKH_BlE2-1NLdI/s4013/IMG_1874.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4013" data-original-width="3010" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUkjfjxasiiut6I5snHk_9r7z9TGg0NPsGqOb1HvdflfEbRPlnZuE2mFTDN_46yDrIvZ56c54mAb49blNErUsihati49vrOC8LJtC8Hy6k_F4Dl3mExzAriQDGcBEKjQnKNDK7qqJBjA_oltDlZe3xpGKxUprzz5VTdqKuJ4blXNGtoWKH_BlE2-1NLdI/w150-h200/IMG_1874.jpg" width="150" /></a></div><b><i>2007 Colgin Cabernet Sauvignon Herb Lamb Vineyard</i></b> - double-decanted back in bottle after 15 minutes, and drank 1 hour after opening. Nose was really fragrant, with really ripe fruit, but alcohol was a little sharp and hot on the nose. Lots of wood here, and this was so nice. About 1½ hours after opening this was even better, and the wine was just so alluring. Alcohol was really sharp on the nose now around 2 hours and 45 minutes after opening, and the wine has clearly peaked, but started to show a little coffee on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1t15yrxZY9KdbUdlzTh8TroZUjQsPZcQO1qCTFJcAE1DAiHNmVjUMdlFtYNeoPjprbURkmPjQaD58SMQfibLELH82yq0O_Dspv4Ll-gE7VIiB1lEi-KXcfOyWMD5KxuNUMtQNaJgVmNKoz7Q5z43XEZEBY2skLR72V1HhfgL48MRIRnzsRIG4ZRqMLQ/s3807/IMG_1881.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3807" data-original-width="2855" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1t15yrxZY9KdbUdlzTh8TroZUjQsPZcQO1qCTFJcAE1DAiHNmVjUMdlFtYNeoPjprbURkmPjQaD58SMQfibLELH82yq0O_Dspv4Ll-gE7VIiB1lEi-KXcfOyWMD5KxuNUMtQNaJgVmNKoz7Q5z43XEZEBY2skLR72V1HhfgL48MRIRnzsRIG4ZRqMLQ/w150-h200/IMG_1881.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb09vlKx8OeAEQDaR6lhOP59s6l6b40dUJbzzfOVjD2vJyTeh7OdZ9Ics8tqYLurnbfyt5qRRWcG4MnQ2VZabCsSbGb-UzVsNluiGmZeqKrDzwl5QcEdnbKYE-hE41OyFRbdlsqcA-uojtpWEoFgelsFNMu1-3-sH-_GbNJk8YoM8P8Lxuu3NjNGbH5bY/s3906/IMG_1883.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3906" data-original-width="2930" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb09vlKx8OeAEQDaR6lhOP59s6l6b40dUJbzzfOVjD2vJyTeh7OdZ9Ics8tqYLurnbfyt5qRRWcG4MnQ2VZabCsSbGb-UzVsNluiGmZeqKrDzwl5QcEdnbKYE-hE41OyFRbdlsqcA-uojtpWEoFgelsFNMu1-3-sH-_GbNJk8YoM8P8Lxuu3NjNGbH5bY/w150-h200/IMG_1883.jpg" width="150" /></a></div><i><b>André Clouet Un jour de 1911...</b>, dégorgée le 18 novembre 2021</i> - good balance, slightly sweet and ripe but the acidity comes up at the finish. Nice caramelized sugar on the nose with a little note of straw.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEXMBKVSB0Y18gNabwbB5B7i-m55RWPV9nloNKQi6lfMMPY6OcqxUGCexRt40k5cGOIIFxpvNNozRMUR5Q90ZHNpTx413WHUx1Bo5h8N7oMjWl2MYLAVdKVJcUc17AyqZcDNd59AGJwQ0BEexBOm5mHP5fRuBgX-YOl-Re8h9HmyXI7IxV9j_7DYiRDo/s3402/IMG_1875.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3402" data-original-width="2541" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEXMBKVSB0Y18gNabwbB5B7i-m55RWPV9nloNKQi6lfMMPY6OcqxUGCexRt40k5cGOIIFxpvNNozRMUR5Q90ZHNpTx413WHUx1Bo5h8N7oMjWl2MYLAVdKVJcUc17AyqZcDNd59AGJwQ0BEexBOm5mHP5fRuBgX-YOl-Re8h9HmyXI7IxV9j_7DYiRDo/w149-h200/IMG_1875.jpg" width="149" /></a></div><b><i>2005 Comte Georges de Vogüé Bonnes-Mares</i></b> - drank around 45 minutes after opening. Showing beautifully with lovely notes of leather, dried herbs, potpourri, and some toasty oak. Still pretty nice some 2 hours after opening.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYcsrwsG8vxUbaG2Ga8hfzXM4nKeXg3IHTRveJUKqveAVHyp7D6jrNhPy9uIO1SL2mJmCe_EPkjP7SEYfCe4hKLaEbRGn6rRfcRdau3sJhai0VNsBxEmzXC5xh25MZWpDPHjTL3gvs7AT-qVwDEJ3rb7iPo1XAT848gdvv23x-VaDyfTcxP1E8lyPgjY/s3119/IMG_1876.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3119" data-original-width="2339" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiYcsrwsG8vxUbaG2Ga8hfzXM4nKeXg3IHTRveJUKqveAVHyp7D6jrNhPy9uIO1SL2mJmCe_EPkjP7SEYfCe4hKLaEbRGn6rRfcRdau3sJhai0VNsBxEmzXC5xh25MZWpDPHjTL3gvs7AT-qVwDEJ3rb7iPo1XAT848gdvv23x-VaDyfTcxP1E8lyPgjY/w150-h200/IMG_1876.jpg" width="150" /></a></div><b><i>2012 Comte Georges de Vogüé Bonnes-Mares</i></b> - drank around 1 hour and 15 minutes after opening. Lots of eucalyptus on the nose, more ripe and jammy, with lots of blueberries. More concentrated compared to the 2005, and also showing leather notes. Some 4 hours after opening there was still plenty of dried herbs and sous bois on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvH7ZPHeCSzgkcRkeMyozlshvWKHynHcTjgMbnM5cvjkhlgToBXxVI-FmJDxCqDZQNjoz16vjpaarqD_zpCbg2CUmsB7qW3QUi9E7wLm-HHDyH2QgUFb_8tptZKB9sbZIN-kM8lpSbnHTgXbagHdJym003mHeczKrAwOrjadVbELrvvQXVFCTPHhhdBsE/s3968/IMG_1893.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3968" data-original-width="2976" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvH7ZPHeCSzgkcRkeMyozlshvWKHynHcTjgMbnM5cvjkhlgToBXxVI-FmJDxCqDZQNjoz16vjpaarqD_zpCbg2CUmsB7qW3QUi9E7wLm-HHDyH2QgUFb_8tptZKB9sbZIN-kM8lpSbnHTgXbagHdJym003mHeczKrAwOrjadVbELrvvQXVFCTPHhhdBsE/w150-h200/IMG_1893.jpg" width="150" /></a></div><b><i>2013 Beaucastel Roussanne Vieilles Vignes</i></b> - classic nose with wax and paraffin. Very, very ripe.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFljDubPDPrUzN15RydZpFv-BFJt4FrFdT0YrTrsNXI8kmSbs6cBwMtTfim36ZBpaXYgGyCDXkyrWx6qR4KoUfGgyDpdpzzXAmfPhyphenhyphenmc3954a_7y9u8U42ckte7cNtotIxlOFIj32jz27t9nYgSfOXD8DYh1ICixbW2hKFBiamqBS3IgwR5p4zGNXJmU/s3834/IMG_1895.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3834" data-original-width="2897" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFljDubPDPrUzN15RydZpFv-BFJt4FrFdT0YrTrsNXI8kmSbs6cBwMtTfim36ZBpaXYgGyCDXkyrWx6qR4KoUfGgyDpdpzzXAmfPhyphenhyphenmc3954a_7y9u8U42ckte7cNtotIxlOFIj32jz27t9nYgSfOXD8DYh1ICixbW2hKFBiamqBS3IgwR5p4zGNXJmU/w151-h200/IMG_1895.jpg" width="151" /></a></div><b><i>2005 Domaine des Chezeaux Chambertin</i></b> - nose of leather hits first. Acidity was clearly higher on the palate, and this was leaner, not so lush. About an hour after opening this opened up nicely.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2s4t898IIBzGM98JLmaPL8hCZ47Z8tVx84CKVW6o8Jm2DnojerR3N1kDHEtSy3-kOq8DK7mE36dZW5DUfzRIIdiVpQ3sNF8f1MHQs3PPWxFfBKk9GcqxW9h_k0VEzYXdEOuTHdD654IjAkSETpaWJ4blxyENt-R1ADwzLg_Cd3X_lYTJGZzGu87063U/s3692/IMG_1896.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3692" data-original-width="2769" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT2s4t898IIBzGM98JLmaPL8hCZ47Z8tVx84CKVW6o8Jm2DnojerR3N1kDHEtSy3-kOq8DK7mE36dZW5DUfzRIIdiVpQ3sNF8f1MHQs3PPWxFfBKk9GcqxW9h_k0VEzYXdEOuTHdD654IjAkSETpaWJ4blxyENt-R1ADwzLg_Cd3X_lYTJGZzGu87063U/w150-h200/IMG_1896.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgp1cwAuZ9qZphUCv7Wkf8z140PrNooHXQbhS_EonTKsIt4kpNUUYzfMfxNaEec7Fw_dIeWn2DpiVCvBfK1ty-fWmMD22F4vNdU9r56vlCe885jYp5HXa322bwkWDWHTc4KVBsjAfP9dP85fOuWADlH3bku29pWxMVwSeGXC8T9ZqqH6Fpk_FnbpppBk/s3737/IMG_1899.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3737" data-original-width="2803" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMgp1cwAuZ9qZphUCv7Wkf8z140PrNooHXQbhS_EonTKsIt4kpNUUYzfMfxNaEec7Fw_dIeWn2DpiVCvBfK1ty-fWmMD22F4vNdU9r56vlCe885jYp5HXa322bwkWDWHTc4KVBsjAfP9dP85fOuWADlH3bku29pWxMVwSeGXC8T9ZqqH6Fpk_FnbpppBk/w150-h200/IMG_1899.jpg" width="150" /></a></div><b><i>2019 Arnot-Roberts Cabernet Sauvignon Clajeux Vineyard</i></b> - babykilling here. Really big and ripe as this wine is very young. Tons of potpourri on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ-3tK_B1H3aFhYIFETQwPlPla5hlKuLlD-9dlslX7CzceQ_RPDX6V92v_7IQsJM4z75-VpGk-l9MC80CoPdi4DW-IsCcBjE7G6qEtxTUzwsuwlcpQf1gRNIxlw38gsBODS1qha2pnwr2Rahdw1Lf2zTdMy2fbPtng8gn0YocqgkY8ojYJjEnKyGg1TY/s3470/IMG_1901.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3470" data-original-width="2603" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ-3tK_B1H3aFhYIFETQwPlPla5hlKuLlD-9dlslX7CzceQ_RPDX6V92v_7IQsJM4z75-VpGk-l9MC80CoPdi4DW-IsCcBjE7G6qEtxTUzwsuwlcpQf1gRNIxlw38gsBODS1qha2pnwr2Rahdw1Lf2zTdMy2fbPtng8gn0YocqgkY8ojYJjEnKyGg1TY/w150-h200/IMG_1901.jpg" width="150" /></a></div><b><i>2015 Lingua Franca Pinot Noir Mimi's Mind</i></b> - nice nose of leather, and pretty sweet on the nose.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPrsMgpZ-YpuBr7O44ZLLAb3eJnAEsvmI2Z8kX-__hQzBFa0mUqfyNUmnY0X-bM-pKddL-qOUJft3Y-nzvhZpyTkkM-ex7Sl7EL-RpCWPswyPA8RUZq1qQY2V14klrZY0AkmYng6fjLms-HLeF5yNk1xuQ4YvO-ejjJ5L8B_hsYzG6cU_PKo5VJEmfnc/s3915/IMG_1902.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2936" data-original-width="3915" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCPrsMgpZ-YpuBr7O44ZLLAb3eJnAEsvmI2Z8kX-__hQzBFa0mUqfyNUmnY0X-bM-pKddL-qOUJft3Y-nzvhZpyTkkM-ex7Sl7EL-RpCWPswyPA8RUZq1qQY2V14klrZY0AkmYng6fjLms-HLeF5yNk1xuQ4YvO-ejjJ5L8B_hsYzG6cU_PKo5VJEmfnc/w400-h300/IMG_1902.jpg" width="400" /></a></div>Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-82225654497831630122024-02-10T22:50:00.034+08:002024-02-14T10:07:34.814+08:002012 Lilian LadouysLunar New Year's Day dinner at home in Taipei.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3xtUjsdbbKntXHPu7Wjl807JIX7yyM4qtDXI9Kvux_FEx47cEqxisu8Si5lnXGFI_Dil0HEgiz8PYlh5xk6OXCpdeN5e-xYRDqPVDhtQAW0OBSZ7Nkfe95STo57Zv6f_qrOZpexfB4Fms2b1gZlWRpk45loG76i9xu8i76k3FOQqCr_6KYr_rmo6QUg/s3847/IMG_1854.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3847" data-original-width="2885" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ3xtUjsdbbKntXHPu7Wjl807JIX7yyM4qtDXI9Kvux_FEx47cEqxisu8Si5lnXGFI_Dil0HEgiz8PYlh5xk6OXCpdeN5e-xYRDqPVDhtQAW0OBSZ7Nkfe95STo57Zv6f_qrOZpexfB4Fms2b1gZlWRpk45loG76i9xu8i76k3FOQqCr_6KYr_rmo6QUg/w150-h200/IMG_1854.jpg" width="150" /></a></div><b><i>2012 Lilian Ladouys</i></b> - nose of black fruits, cassis, definitely some oak, and a little leather. Good acidity balance.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82q_w5zJlK9y_NICoB3U-sdb0v526mPsq-UNc3LhJj2kHieOvgEoZjpdwmEd-HqtnEFY2zMptWXAs2Usp6hBz8H4KdkYQxDDprB5k-pqtufnUKjrfx8B8LcpP3WtXI07djXoIf3XQ2P7qvENTiuqOifReH9MHQSczBbugcn3ddCuhoI_bBPxmagFjO1A/s3210/IMG_1861.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3210" data-original-width="1800" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82q_w5zJlK9y_NICoB3U-sdb0v526mPsq-UNc3LhJj2kHieOvgEoZjpdwmEd-HqtnEFY2zMptWXAs2Usp6hBz8H4KdkYQxDDprB5k-pqtufnUKjrfx8B8LcpP3WtXI07djXoIf3XQ2P7qvENTiuqOifReH9MHQSczBbugcn3ddCuhoI_bBPxmagFjO1A/w112-h200/IMG_1861.jpg" width="112" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAqJlFbPzhQ73B51_YEGp60RNffIl4CTEdb6qF9BQgeux2Hj_U6NTPdJw9yNTbvXwXDJN45XRF9hkvK4x2PVXzTKryAhrzgNWgiSE4ny_tzXu0KXc8NhMtRGbcioe6A4zzCrfWxSzenYIei9HY8kYRV-mEB8Rsx6-8L_m53FodXf4vcdWDdVvyDkyv5o/s3947/IMG_1863.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3947" data-original-width="2220" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAAqJlFbPzhQ73B51_YEGp60RNffIl4CTEdb6qF9BQgeux2Hj_U6NTPdJw9yNTbvXwXDJN45XRF9hkvK4x2PVXzTKryAhrzgNWgiSE4ny_tzXu0KXc8NhMtRGbcioe6A4zzCrfWxSzenYIei9HY8kYRV-mEB8Rsx6-8L_m53FodXf4vcdWDdVvyDkyv5o/w113-h200/IMG_1863.jpg" width="113" /></a></div><b><i>Dewazakura Eto-Bottle Junmai Daiginjo Genshu, 2024 (出羽桜 干支ボトル 純米大吟醸 原酒 2024)</i></b> - seimaibuai of 50%. Rounded on the palate but the finish was a little sharper. Nose was rather subdued but the aromatics developed whle in the mouth.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-78212482725731292982024-02-03T23:52:00.005+08:002024-02-04T16:33:30.918+08:002003 Kaesler BoganDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFqis9asoJC_CYiDNvlbq_ONsN4RUtkJL15tgD0VLxUH10QBSm2ckj9LLD27KD2GfiPKqen4La0R0GU8nyGcGrRER-qV81X4f2SHjqYa_F0GOlp7nruqLwrdrWegEdqMJ-EGK0LE9twyHhAOEbK8lDtJvAEQhWTkqRhsaZe97irucACIHRBBRqN0jP-k/s3760/DSC00068.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3760" data-original-width="2507" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFqis9asoJC_CYiDNvlbq_ONsN4RUtkJL15tgD0VLxUH10QBSm2ckj9LLD27KD2GfiPKqen4La0R0GU8nyGcGrRER-qV81X4f2SHjqYa_F0GOlp7nruqLwrdrWegEdqMJ-EGK0LE9twyHhAOEbK8lDtJvAEQhWTkqRhsaZe97irucACIHRBBRqN0jP-k/w133-h200/DSC00068.jpg" width="133" /></a></div><b><i>2003 Kaesler The Bogan</i></b> - decanted and served. Ripe and sweet fruit, exotic spices, almost a little coconut at first, and lots of vanilla. 30 minutes later there was a ton of oak. After 1 hour in decanter the wine showed lots of dried herbs and pine needles, and tons of coconut butter. Classic Aussie Shiraz. Still going strong more than 2 hours later.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-33169285653848590132024-02-02T23:32:00.014+08:002024-02-04T12:52:12.436+08:00Le Clos des Treilles Pompois - Drinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f0BGgsZ0Be0KRlOm_orFupEEzOrLC4Ue_S261ZossTlSriN5z0t6zDrEwzPAzlJRJJISzZkZDfICbhXQZImOY5VeSU-zq_HpGwnE2K5XBc7nFeHA1bEwZlckUea6tyC9mnol3IsILQmOWglcxGu6qix72G564WFyzzDzMBznHbWBhC-XUqhEfHxV0Z0/s3936/DSC00067.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3936" data-original-width="2624" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8f0BGgsZ0Be0KRlOm_orFupEEzOrLC4Ue_S261ZossTlSriN5z0t6zDrEwzPAzlJRJJISzZkZDfICbhXQZImOY5VeSU-zq_HpGwnE2K5XBc7nFeHA1bEwZlckUea6tyC9mnol3IsILQmOWglcxGu6qix72G564WFyzzDzMBznHbWBhC-XUqhEfHxV0Z0/w133-h200/DSC00067.jpg" width="133" /></a></div><b><i>2020 Le Clos des Treilles Pompois</i></b> - drank 30 minutes after opening. Definitely farmy and barnyard nose, with leather, eucalyptus, plenty of coffee, lots of toast, and very meaty. After 1 hour this opened up and became more fragrant and woodsy.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-59115033870188139502024-01-27T23:11:00.003+08:002024-02-03T23:32:43.821+08:00Kurahikari no SaraDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzcJvDUr-fhP3cRiHe13tyfrRTQYRKX2rVDi87C2JUVBsSrtmmbdGi07BmsalHPXIftc6UGzK8PntM8QTk1iO4zJ3IS0YGezeH1fwsFSkYMLRrTXnUXtUaTRkX-lmLMs1bZJm_z6Rb8biSxHhp1Qfy8iIhyXw0QCBkO4pI2NPcWfjozGM8CJK3_fhedI/s3540/DSC00036.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3540" data-original-width="2360" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzcJvDUr-fhP3cRiHe13tyfrRTQYRKX2rVDi87C2JUVBsSrtmmbdGi07BmsalHPXIftc6UGzK8PntM8QTk1iO4zJ3IS0YGezeH1fwsFSkYMLRrTXnUXtUaTRkX-lmLMs1bZJm_z6Rb8biSxHhp1Qfy8iIhyXw0QCBkO4pI2NPcWfjozGM8CJK3_fhedI/w133-h200/DSC00036.jpg" width="133" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTwY7LZ_FyDWDSrE1YNWkAgF4F0Dsfg-ZStVApzm7R53vXl_kfwnH7s14hA0Sck2rbpx-fF5XdEVltDqf5CAuyMdtLnC2Ny_YFNbj3i5Q_pj_sm7P1AgyJQxMBbBoNGBEov_QUzMQ6nMnHpsuwCoFPrfcUzDPfntAg6tyeL4YqXlcMqGv1ZgnmWGkq0U/s3475/DSC00037.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3475" data-original-width="2317" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTwY7LZ_FyDWDSrE1YNWkAgF4F0Dsfg-ZStVApzm7R53vXl_kfwnH7s14hA0Sck2rbpx-fF5XdEVltDqf5CAuyMdtLnC2Ny_YFNbj3i5Q_pj_sm7P1AgyJQxMBbBoNGBEov_QUzMQ6nMnHpsuwCoFPrfcUzDPfntAg6tyeL4YqXlcMqGv1ZgnmWGkq0U/w133-h200/DSC00037.jpg" width="133" /></a></div><i><b>Kurahikari No Sara Junmai Daiginjo (倉光の沙羅 純米大吟醸)</b>, 2021</i> - seimaibuai of 48%. Pretty fermented flavors on the palate, definitely a little savory, good depth on the palate. Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-88786153854476641352024-01-26T22:50:00.027+08:002024-02-04T10:18:19.167+08:00Clos de Beze and Clos Ste HuneDinner at Aap Ba Din.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbJT_-8izO1PbSTnX9OnkFVvZQNpw7rAvKvEfo0jZ34yzU5BELSYcxXAfbvcGNik9fRwqQDW4hiMqf_Ym-3_gZLtFC77R5AoQD8vH1FuCxvMj4JP5AZ7nwQdsxM7UKQrvW5i55Z3v9wqrdHWBuIMZBsvLte4VTlrDajZN380IR7iWjQoUXXqIQ69hhw/s3706/DSC00064.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3706" data-original-width="2471" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguNbJT_-8izO1PbSTnX9OnkFVvZQNpw7rAvKvEfo0jZ34yzU5BELSYcxXAfbvcGNik9fRwqQDW4hiMqf_Ym-3_gZLtFC77R5AoQD8vH1FuCxvMj4JP5AZ7nwQdsxM7UKQrvW5i55Z3v9wqrdHWBuIMZBsvLte4VTlrDajZN380IR7iWjQoUXXqIQ69hhw/w133-h200/DSC00064.jpg" width="133" /></a></div><b><i>1988 Trimbach Riesling Clos Ste. Hune</i></b> - the nose was sooo fragrant. Obviously very much oxidized so there's that marmalade both on the nose and the palate. The palate was ripe but the acidity was still there. Got some lemon, Chinese angelica, caramelized sugar, straw, a little flint and petrol, and also vanilla on the nose. Drinking really well.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LNODhn3e-dKa41IOiQtFHORKXiDcvvDBTyOGVvPNCYtQ8EhCHq3NBUce0iz9Wt31gIGDH_K71QCByd3ZefYcJp7LnVjz3nQtUpIWwRe3swfZlwqMerGt0nMSguBJo8k5fl0l52hFO8ttZ89qYjd0b_zVuApCj_X_2Hw7IkcGMfXq4SsCvhRRf3FtCFk/s3630/DSC00065.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3630" data-original-width="2420" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9LNODhn3e-dKa41IOiQtFHORKXiDcvvDBTyOGVvPNCYtQ8EhCHq3NBUce0iz9Wt31gIGDH_K71QCByd3ZefYcJp7LnVjz3nQtUpIWwRe3swfZlwqMerGt0nMSguBJo8k5fl0l52hFO8ttZ89qYjd0b_zVuApCj_X_2Hw7IkcGMfXq4SsCvhRRf3FtCFk/w133-h200/DSC00065.jpg" width="133" /></a></div><b><i>1985 Faiveley Chambertin Clos de Beze</i></b> - decanted and served around 45 minutes after opening. Very fragrant and floral nose, with leather and more meaty notes, still very much alive but vitality was not the same as our last bottle 3 years ago. Certainly more mellow now. Two hours after opening this was drinking beautifully and still going strong.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAH3CcNyKRtf2WiMAXrn-3cUKeDrvzboD-4WR1W2HQorxFCgouWDYjGxSnsOUpSw8JdekrpTOg6lFQRshiq0GiWL5-o7lgbLyGEEFCUOT-LJm4JTtncpIC-hlEspEbbZW56qiFTIPtZFF2t6SFz0mcKbrzIHbkyRhvsbEzHKHUX8q7Za-LZ6PeFBIST0/s3807/DSC00062.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3807" data-original-width="2538" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqAH3CcNyKRtf2WiMAXrn-3cUKeDrvzboD-4WR1W2HQorxFCgouWDYjGxSnsOUpSw8JdekrpTOg6lFQRshiq0GiWL5-o7lgbLyGEEFCUOT-LJm4JTtncpIC-hlEspEbbZW56qiFTIPtZFF2t6SFz0mcKbrzIHbkyRhvsbEzHKHUX8q7Za-LZ6PeFBIST0/w133-h200/DSC00062.jpg" width="133" /></a></div><b><i>2011 Perrot-Minot Chambertin Clos de Beze</i></b> - pretty exotic spices on the nose and maybe a little coconut. Nice black cherries, too. Good concentration here.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrhWBL00jYwqD2f6jakJB1zz0aZfWO1deIsJMHdhyfhV5SQAzWufBc2hY5B3d0SWvXMqaAjs18Emz2f5ME_5vrrRE9HmHC1FcIOu4lYNIX3MHsVHubXefdEjmACiOK-AV9g3fEfAjmSvhyphenhyphenOyHwtwvYjpfzIfb_gnkDdLflRFFwTOYnUeajcwOIWpbes/s3680/DSC00063.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3680" data-original-width="2453" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nrhWBL00jYwqD2f6jakJB1zz0aZfWO1deIsJMHdhyfhV5SQAzWufBc2hY5B3d0SWvXMqaAjs18Emz2f5ME_5vrrRE9HmHC1FcIOu4lYNIX3MHsVHubXefdEjmACiOK-AV9g3fEfAjmSvhyphenhyphenOyHwtwvYjpfzIfb_gnkDdLflRFFwTOYnUeajcwOIWpbes/w133-h200/DSC00063.jpg" width="133" /></a></div><b><i>2017 Pierre Damoy Chambertin Clos de Beze</i></b> - served more than 4 hours after opening. Nice and fragrant with black fruits and a little leather. Still a little grippy but also got the acidity.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYi2QytiydnoUDPUOtSy953DwZ52NK24xBveZYtYeNqfqIDhJP9ah8KIOW7wFwbFoVS6uPFFOAH-Uld4kLW8XeGGOLpz-SxyUjKIXGbHQ13VcseeOs2sI0TE3zUe9YkwuXYV_bbHy4NTLI7xmL3KPIIsg5DJY7yA5YiD0RiqLT7SobLlFeRussl2Ad9U/s3789/DSC00066.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2526" data-original-width="3789" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxYi2QytiydnoUDPUOtSy953DwZ52NK24xBveZYtYeNqfqIDhJP9ah8KIOW7wFwbFoVS6uPFFOAH-Uld4kLW8XeGGOLpz-SxyUjKIXGbHQ13VcseeOs2sI0TE3zUe9YkwuXYV_bbHy4NTLI7xmL3KPIIsg5DJY7yA5YiD0RiqLT7SobLlFeRussl2Ad9U/w400-h266/DSC00066.jpg" width="400" /></a></div>
<p></p>Full post on dnner is <a href="https://www.diarygrowingboy.com/2024/01/ay-bee-no-cee-dee.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-7516682208504758302024-01-26T15:18:00.003+08:002024-02-02T21:50:34.668+08:00ColVentoLunch at Estro.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclw07If77MUrB467t5NwJX1t1Jpk5b1FoFqIzmY42ZVyqL07vMV-oAMl2vB_iwZ9j_pFpRa-zXR9pwbHtVQvt8wenfpMtahoHn3Gei9IaRnKqbxcMkIwSeFuPKIrYTyUdNphVPo1y53RmiHrbcn4Rlh2XKn0goR45A7-61gBBvFY-flzAv52xEKpVPUk/s3739/DSC09999.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3739" data-original-width="2493" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclw07If77MUrB467t5NwJX1t1Jpk5b1FoFqIzmY42ZVyqL07vMV-oAMl2vB_iwZ9j_pFpRa-zXR9pwbHtVQvt8wenfpMtahoHn3Gei9IaRnKqbxcMkIwSeFuPKIrYTyUdNphVPo1y53RmiHrbcn4Rlh2XKn0goR45A7-61gBBvFY-flzAv52xEKpVPUk/w133-h200/DSC09999.jpg" width="133" /></a></div><i><b>ColVento Vermentino di Sardegna Brut</b></i> - easy drinking.
<p></p>Full post on lunch is <a href="https://www.diarygrowingboy.com/2024/01/veneto-to-campagnia.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-90193829214162355332024-01-21T23:39:00.008+08:002024-01-24T00:44:58.924+08:002020 Coco Toaru RoseDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ndReStuOHtm02zNjqhu30fjdU498eHQEEE_xE3wClUfAHH4VHSXQ8otP3rfoamf4P1sA88xPoCBwLQFcDg7Pgyd65i3WpEVqvMfNaycZ2CfWX2r0vA3_MI2TdrKjELr_f0Wsbrl7-ngr1Crk4sxJbcSLtFTmj7T87hnM1_nUBb9vfOqQr_7v3PR0C6w/s3885/DSC09974-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2590" data-original-width="3885" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8ndReStuOHtm02zNjqhu30fjdU498eHQEEE_xE3wClUfAHH4VHSXQ8otP3rfoamf4P1sA88xPoCBwLQFcDg7Pgyd65i3WpEVqvMfNaycZ2CfWX2r0vA3_MI2TdrKjELr_f0Wsbrl7-ngr1Crk4sxJbcSLtFTmj7T87hnM1_nUBb9vfOqQr_7v3PR0C6w/w200-h133/DSC09974-2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojVfNJ7VNp6qQqwvQhuJ30-sAkNjA8FH5SWUjkCEgt8gUjnYNr3uLTmvQ2WBpWfAvS5wg73xeezWl9xGzPnmXeBBJ-RQtjFH8KyIJHqE37c0tpCc-YQOcZ4r4z7Dsrhf-O-umPCNUbrdVHoEyGkso75vmh7nxuGQzJXOHOhvV0xHL4Zt3n2W2R1MeZ7g/s3875/DSC09975-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2583" data-original-width="3875" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhojVfNJ7VNp6qQqwvQhuJ30-sAkNjA8FH5SWUjkCEgt8gUjnYNr3uLTmvQ2WBpWfAvS5wg73xeezWl9xGzPnmXeBBJ-RQtjFH8KyIJHqE37c0tpCc-YQOcZ4r4z7Dsrhf-O-umPCNUbrdVHoEyGkso75vmh7nxuGQzJXOHOhvV0xHL4Zt3n2W2R1MeZ7g/w200-h133/DSC09975-2.jpg" width="200" /></a></div><b><i>2020 Coco Toaru Series Pinot Rose Kimura Vineyard</i></b> - a little sulfur, kinda toasty corn, almost a little honeysuckle on the nose. Certainly got the red fruits.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-34338084502864261962024-01-20T23:31:00.001+08:002024-01-24T00:39:10.604+08:002020 Frédéric Cossard RaflingDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEijta1Ej4QieMS4nGxL-Rm7QJVhuk3cnixgnoMgoiENCKNJD-mSD-jj0fMOykyPq8d0JPD_3R9LCBFmvmUaNXuO0GQaBXjBtIVmqbySxrugp2ckLo3vIM3EER3bPW-iyvNrDnjUpO1dgwrlsNVPazZMIcwZf5dMR16KoRGcpR8cg4jWe1ZjXerkixe9c/s3798/DSC09972-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2532" data-original-width="3798" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEijta1Ej4QieMS4nGxL-Rm7QJVhuk3cnixgnoMgoiENCKNJD-mSD-jj0fMOykyPq8d0JPD_3R9LCBFmvmUaNXuO0GQaBXjBtIVmqbySxrugp2ckLo3vIM3EER3bPW-iyvNrDnjUpO1dgwrlsNVPazZMIcwZf5dMR16KoRGcpR8cg4jWe1ZjXerkixe9c/w200-h133/DSC09972-2.jpg" width="200" /></a></div><b><i>2020 Frédéric Cossard Rafling</i></b> - a little pungent on the nose with sulfates, but very heavy toast which stayed like this till the end. Pretty high acidity on the palate. Made from riesling so there is definitely some of that character on the palate, with a hint of floral notes, but the nose was Burgundian bongwater. I really dig this!Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-9571118107263060902024-01-19T23:07:00.003+08:002024-01-24T00:30:54.416+08:002006 Selbach FishDrinking at home.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lAk-OQW5ZSUNNuu8UnAEk4NxQPRyW_ouZ0WO6xdO86oEPq9DbynWQl6pLfKfFIhJycNghWNGciRz-VR9coOPglfIbZgaulMYbjfgs66tcyC1dXQjzJ5yiyva-MMq0r-1VaHuE2D7YEDOYfxnM_dw9c1bAhizivJL6ytywh6XHDUS1xgRxM0jLPNepM4/s2982/DSC09970-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1988" data-original-width="2982" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-lAk-OQW5ZSUNNuu8UnAEk4NxQPRyW_ouZ0WO6xdO86oEPq9DbynWQl6pLfKfFIhJycNghWNGciRz-VR9coOPglfIbZgaulMYbjfgs66tcyC1dXQjzJ5yiyva-MMq0r-1VaHuE2D7YEDOYfxnM_dw9c1bAhizivJL6ytywh6XHDUS1xgRxM0jLPNepM4/w200-h133/DSC09970-2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-uE8PBTnLcVBDy_O9OWWalSZd8SZUeRPCRSEWO6jU4mnfAD01j6hSwj-EDAadztpVDdalV5NtILHOsYs1A-PilrIOnx9Cy4sg1C8Hpo_gBpzJoNYvXW6-X3HJSwXQYkljKZg3pvBo7ZC4k4GJD_0VSrs7W4VqkWD9zK4qPhTzej2EMQDmJSYgxlC_78/s2982/DSC09971-2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1988" data-original-width="2982" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK-uE8PBTnLcVBDy_O9OWWalSZd8SZUeRPCRSEWO6jU4mnfAD01j6hSwj-EDAadztpVDdalV5NtILHOsYs1A-PilrIOnx9Cy4sg1C8Hpo_gBpzJoNYvXW6-X3HJSwXQYkljKZg3pvBo7ZC4k4GJD_0VSrs7W4VqkWD9zK4qPhTzej2EMQDmJSYgxlC_78/w200-h133/DSC09971-2.jpg" width="200" /></a></div><b><i>2006 Selbach Riesling Kabinett "Fish"</i></b> - big whiff of petrol, definitely white flowers, a bit of honey and pollen on the nose. On the palate there was some marmalade, lemon curd, and it was lightly sweet but still got the acidity for balance. Some bitterness mid-palate, too, along with a little mineral like pear.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0tag:blogger.com,1999:blog-6890662506585865699.post-72624402201625525392024-01-15T21:17:00.010+08:002024-01-19T20:14:24.187+08:002017 Pott ActaeonDinner at home in Taiwan.
<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVOI8DgUESym5x2rGmY_RkFQVCTPkmpxQs7VnHFRfPj7dw6uuG9rWXdPtaR-uOz4RniEpiE4giAz2j-CNsTHnO5fnQVTAtMZEwPkR5yUfpSoG98ZUITBJswuTaXQn3Hyj3qogl_drIu3Pdl4n89LKPUX4DB1XYLK3WrghNlp_EZ4s0AbuOOr2eFdZWs/s4032/IMG_1619.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmVOI8DgUESym5x2rGmY_RkFQVCTPkmpxQs7VnHFRfPj7dw6uuG9rWXdPtaR-uOz4RniEpiE4giAz2j-CNsTHnO5fnQVTAtMZEwPkR5yUfpSoG98ZUITBJswuTaXQn3Hyj3qogl_drIu3Pdl4n89LKPUX4DB1XYLK3WrghNlp_EZ4s0AbuOOr2eFdZWs/w150-h200/IMG_1619.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QYq-uetPLIak2h5R0TZdNIHNvsyx6SDxwkH7S7Kba1WpYJiPRkbUB61jQn4OxRT-bi7XHR63sdXvyonLMu39GZgaElB-i3WxPp7RcMnfB6EonWIs-J__TuULLWvJ2HRPj1X50V0a958rSdZ0g1FR9nEORKwXOg9qxb8l3vVMiOfFNaet1sMNRKwCoAk/s4032/IMG_1620.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_QYq-uetPLIak2h5R0TZdNIHNvsyx6SDxwkH7S7Kba1WpYJiPRkbUB61jQn4OxRT-bi7XHR63sdXvyonLMu39GZgaElB-i3WxPp7RcMnfB6EonWIs-J__TuULLWvJ2HRPj1X50V0a958rSdZ0g1FR9nEORKwXOg9qxb8l3vVMiOfFNaet1sMNRKwCoAk/w150-h200/IMG_1620.jpg" width="150" /></a></div><b><i>2017 Pott Cabernet Sauvignon Actaeon Quixote Vineyard</i></b> - smoky, minty, earthy, really ripe and extracted fruit. Definitely very alcoholic. Another typical Napa cab.
<p></p>Full post on dinner is <a href="https://www.diarygrowingboy.com/2024/01/sul-volcano.html">here</a>.Peechhttp://www.blogger.com/profile/10335468643735359783noreply@blogger.com0