Simple wines for spicy food

Dinner at Deng G in Wanchai.

Frederic Savart L'Ouverture, dégorgée en mars 2021 - yeasty nose, with bigger mineral nose. Good depth on the palate.

2019 Occhipinti SP68 Rosso - simple and one dimensional at first, opened up more about an hour later, showing more woodsy notes.

2015 Maison Leroy Bourgogne Blanc - flinty, a little tropical stone fruit.

Full post on dinner is here.

French wines with Indian food

Pop up dinner by The Bombay East Indian Girl at Test Kitchen.

Frédéric Lornet Crémant du Jura Brut NV - definitely plenty of red fruits, and also a little pungent.  Very easy to drink but with a little bitterness on the finish.

2016 Bechtold Gewurztraminer Obere Hund - very floral nose with lychee and honey.  Sweet on the attack but quickly changed to bitter mid-palate, thanks to being too ripe.  Almost like mango.  Kinda viscous, which helps coat the tongue and neutralizes the heat from spicy dishes.

2007 Josmeyer Pinot Gris "1854" Fondation - more plastic and polyurethane on the nose, oxidized, almost pineapple and kinda lychee, definitely tropical notes.  Also some minerals, and ripe on the palate.

2016 Valle Dell'Acate Il Frappato - MEH. Kinda flat on the palate.

2016 Château de Bastard, en demi-bouteille - very ripe and kinda alcoholic on the palate, with beeswax, ripe pineapple, and botrytis notes on the nose.

Full post on dinner is here.