Bongwater central

Drinks at La Cabane Bistro.

Brasserie Cantillon Ashanti - lambic with acidity and not bitterness. Lots of floral lavender here.

2017 Marie-Courtin Efflorescence - nose of caramelized apple, along with some nutty notes.

2022 Gramenon Côtes du Rhône L'Emouvante - definitely a Rhône syrah, with some smoke, leather, some fragrant eucalyptus, and black fruits.

2021 Calvez Bobinet Ruben - a bit funky on the nose, and definitely a cab franc.

Labet and Giraud

Dinner at Caprice.

Henri Giraud Blanc de Craie - a nice blanc de blancs with good acidity, with some ripeness on the palate so that it wasn't completely lean. The nose was very toasty, flinty, mineral, and rather fragrant and almost floral. So nice.

2021 Labet Savagnin En Chalasse - there was a huge nose of toast, which also showed up on the palate so I felt like I was chewing on a piece of plywood... The nose was pretty reductive, mineral, and savory. So intense, but really nice.

Bought from Ginsberg + Chan for HKD 1,610.

Full post on dinner is here.

Big bottles for birthdays

Dinner at Kiu's Kitchen.

2008 Dom Pérignon, en magnum - this was pretty classic, and already kinda ripe and rounded given some years of aging.

Krug Grande Cuvée, 170ème Édition, ID 221034 - surprisingly the nose was not too tasty, and given I haven't tasted thie edition for a couple of years, I was surprised that acidity here was higher than that from the Dom, although thankfully not to a level that felt sharp.

2021 Catena Zapata Chardonnay White Stones Adrianna Vineyard - crisp with good acidity on the palate and a long finish. Pretty nice.

2008 Bergström Pinot Noir de Lancellotti Vineyard, from magnum - the nose was very open and fragrant, with good hit of fruit like dark blueberries, along with some sweet vanilla oak. Very enjoyable.

2005 Marqués de Riscal Gran Reserva - lots of mint and eucalyptus on the nose, almost menthol, and very sweet and ripe on the nose. There was also tons of oak as well as some smoke.

2004 Peter Michael Les Pavots, from magnum - this was very ripe with lots of nice fruit, also minty and very fragrant with cedar notes. Still got some tannins on the palate after more than 20 years. Drinking well.

1996 Silver Oak Alexander Valley, from magnum - this was more smoky than Les Pavots, and also riper with more fruit and got that coconut butter. Drinking very nicely.

Bought as part of a mixed lot from Christie's for HKD 1,608.

2016 Pahlmeyer - still a little young and slightly punchy.

2022 Louis Latour Chassagne-Montrachet

1990 Climens - tons of saffron on the nose along with acetone, classic marmalade, apricot, and pretty nutty. Very sweet on the palate.

Full post on dinner is here.

Yoemon and Amakumo

Dinner at Godenya.

Iseno Shiroki Junmai Nama Sparkling (伊勢の白酒 純米生活性), 2025-26 - served at 10°C. Seimaibuai of 65%. Always the lovely fermented notes, and very fruity with lactic acid.

Yoshidakura U Yamahai Junmai (吉田蔵u 山廃 純米), 2025-26 - served at 12°C. Seimaibuai of 60%. This was very elegant and very clean, and the first sip was more lean and dry, with a dry finish. Became slightly rounded and sweet with the paired dish. If this were aerated in the mouth, the slight fizziness became more evident.

Urazato Junmai Ginjo Nama (浦里 純米吟醸 生), 2025-26 - served at 12°C. Seimaibuai of 55%. The palate was rounded on the front, with a little fermented flavors and a little dry, but this tasted sweeter after the fish.

Yoemon Junmai Daiginjo (酉与右衛門 純米大吟醸), 2019-20 - served at 14°C. Seimaibuai of 40%. No surprise that this tasted a lot more fermented, oxidized, and savory after a few years of aging.

Tedorigawa Daiginjo Kokoshu (手取川 大吟醸 古古酒), 2021-22 - served at 23°C. Seimaibuai of 40%. This was very, very round and soft on the palate, with a hint of that fermented, savory flavor profile.

Tamazakura Junmai Nama Nigori (玉櫻 純米 生 にごり), R7 BY - served at 57°C. Seimaibuai of 70%. It's unusual for me to drink nigori sake warm, and while this had the acidity it was more dry and spicy.

Amakumo Kimoto Junmai (天雲 生酛 純米), R6 BY - served at 55°C. Seimaibuai of 60%. A bit of that fermented, savory flavors came out after warming the sake up, but this was slightly sweet on the palate.

Full post on dinner is here.

Gobelsburg Zweigelt

Drinks at The Baker and the Bottleman.

2021 Domæne Gobelsburg Zweigelt - nose was initially not very open and just showing a bit of spices, kinda similar to amarone in that the grapes felt like they were dried and more concentrated. Some herbs and some leather on the nose.

La Rioja Alta and Bouchard

Gaggan Tirreti Bazaar at Red Sugar in Kerry Hotel.

Henriot Brut Souverain - this was rounded on the palate with good acidity balance.

2023 Chapoutier Condrieu Invitare - sooo floral as expected, and as with Condrieu these days, incredibly ripe and sweet on the nose as well as the palate.

2017 Bouchard Beaune 1er Cru Clos de la Mousse - lots of ripe fruit and plenty of sweetness on the nose, but this was a little like old school bubble gum...

2016 La Rioja Alta Viña Arana Gran Reserva - the nose was so fragrant and so woodsy. Sweet with a little coconut butter underneath the woodsy notes. A bit smoky, too. Very nice.

2021 Dr. Loosen Ürziger Würzgarten Riesling Spätlese - classic nose of petrol and white flowers. Just enough sweetness to make me happy.

Full post on dinner is here.

Egon Múller dinner

Dinner at Palco with wines from Egon Müller, organized by ORD Fine Wines.

2021 Château Belá Štúrovo Riesling - nice, classic nose of petrol and white truffle. A little sweetish on the palate but still got the acidity.

2023 Le Gallais Wiltinger Braune Kupp Kabinett - classic nose with polyurethane and white flowers, a hint of honey, and more elegant. Good acidity on the palate making it more crisp, but also a little more grippy.

2022 Egon Müller Scharzhofberger Riesling Kabinett - this was bigger on the nose, with more flint and petrol. So fragrant and lovely.

2023 Le Gallais Wiltinger Braune Kupp Spätlese - very nice, sweeter on the palate than the kabinett, of course... with some acidity for balance.

2022 Egon Müller Scharzhofberger Riesling Auslese - this was sooo floral, soooo alluring. Pretty sweet on the palate now. These days auslese are made with 100% botrytis grapes thanks to climate change.

2019 Château Belá Rulanské Modré - the nose was sooooo sugary, and actually a bit sharp and definitely a bit overripe and oxidized. Not great.

2017 Château Belá Cabernet Sauvignon - minty and fragrant nose, with a little bit of pepper and nice fruit that was kinda ripe.

1989 Egon Müller Scharzhofberger Riesling Beerenauslese - honey and marmalade notes on the nose. Nice and viscous on the palate, but this was kinda weak mid-palate. The finish was long and nice.

Full post on the evening is here.