Sake, rum, and Matacuy

Dinner at MONO for their Unplugged XIV, a collaboration to MAZ Tokyo.

Miolo Cuvée Tradition Brut - this is always easy to drink, with light acidity on the palate.

Kokuryu Daiginjo Ryu (黒龍 大吟醸 龍), 2024 - such a classic, with lovely, sweet and starchy rice on the nose, a little sharp with acetone and alcohol, and showing slightly fermented notes. Lovely.

2021 Jean Leon Nativa Xarel・lo - very ripe on the nose but very light on the palate.

Mater Iniciativa O Tuber - made of oxalis tuberosa or oca. This actually tasted like white wine to me. The alcohol level was not high. Slightly grippy on the palate with a short finish. Not very complex. Not particularly delicious on its own, but very interesting nevertheless.

2022 Lucien Muzard Santenay 1er Cru Beauregard - nice and oaky on the nose with plenty of coconut butter. Red currants. Rich and interesting, and a bit smoky.

2019 Zuccardi Malbec Concreto - ripe fruit and smoke on the nose. Got the concentration on the palate, but a little chalky. Not great.

Montelobos Mezcal Espadín - very classic. Got that medicinal flavor but still a little sweet on the palate and also on the finish.

Santa Teresa 1796 - so fragrant, with lovely vanilla notes and a long finish.

Distinería Andina Matacuy - really fragrant and herbal. Almost reminds of chartreuse.

Full post on dinner is here.

Wine pairing at Jungsik

Dinner at Jungsik in Seoul.

Le Brun de Neuville Double Autolyse, dégorgée en Février 2021 - good complexity here.

Guccione 1920 - a blend of 2019 and 2020. Nose was pretty fragrant with notes of apricot and peach, as well as honey. Very ripe on the nose and kinda ripe on the palate, too.

2019 Els Jelipins Vi de Taula Rosat - a little sulfuric on the nose. Savory, toasty, and definitely bongwater.

2019 Serene Chardonnay Evenstad Reserve - this was really oaky and buttery, with vanilla and flinty notes.

2016 Luis Cañas Gran Reserva - nose came with lots of vanilla and coconut butter, really sweet fruit.

Full post on dinner is here.

Whites with Spanish

Dinner at Molino de Urdániz in Taipei.

2019 S.A. Prüm Riesling Blue Trocken - pretty standard flavors with classic petrol on the nose.

2019 Jean Leon 3055 Chardonnay - Ok la...

Full post on dinner is here.

Mixed lot for Chinese

Dinner at a private kitchen.

2000 Henri Giraud Fût de Chêne Collection - nice and caramelized nose, yeasty, toasty.  Rich on the palate, too.

Jacques Selosse Les Carelles, dégorgée à 10 Avril 2013 - fragrant nose, floral and almost perfume-like.  This was more elegant.  Initially flatter on the palate compared to the Giraud.  Dry on the palate with a little ripeness.

2001 Ramonet Bâtard-Montrachet en magnum - nose was initially a little toasty, then with time became buttery, with marmalade notes.  Palate was ripe at first but remained dry.  Much later on the nose showed plenty of lemon and toasty corn.

1970 Torres Gran Coronas Reserva - a little minty with nice fruit.  A little acidic.

1970 L'Evangile - a little medicinal, smoky, still some fruit here, with a little forest notes and minty.

1982 Vieux Château Certan - cedar and woody notes, some sweet fruit, smoky with pencil lead.  Later on nose turned medicinal.

1983 Diamond Creek Volcanic Hill - a bit medicinal and bretty, minty, a little farmy and smoky.  Acidity was surprisingly high.

Marco Sara Mùfe di Piculit - very grapey and raisiny, honey, grass jelly (仙草), nutty, and a little acetone.  Alcohol was a little sharp here.

2000 Roty and 1981 Torres

Dinner at Nino's Cozinha.

2000 Joseph Roty Mazy-Chambertin - very fruity with lots of berries, a little oxidized on the edges. Kinda alcoholic and burns a little. Later on with more aeration, more animal, leather and a little mineral. A very lovely wine.

1981 Torres Gran Coronas Reserva Mas La Plana - I took this out of the fridge because I thought it'd be interesting to drink something that is 30 years old. This Cab drank very well. A little smoky, with prunes, potpourri, meaty and fragrant. Acidity is slightly higher than expected, but there was still very good concentration on the palate.

Full post on dinner is here.

A tour of Spain

Dinner at Mandarin Grill + Bar with guest chef Jordi Roca from El Celler de Can Roca.

2004 Augusti Torelló Cava Kripta Gran Reserva - very refreshing, with notes of pear.  Became more acidic and the toasty oak more prominent with the oysters.  A little ripe on the palate.

2007 Pazo de Señoráns Albariño - I really like Albariño from Rias Baixas...it's always so exotic!  The first whiff produced nose of ripe cheese like Manchego, giving way to minerals, ripe and oxidized pear, sugar cane and tropical fruits.  Acidic and alcoholic on the palate.

2008 Torres Fransola - made from old Sauvignon Blanc vines, this was my favorite white of the evening.  Nose was really tropical fruit, with telltale muscat, minerals as well as floral notes.  You can definitely smell the toasty oak barrels.

2003 Alion - wow!  I was so surprised by this second wine from Vega Sicilia... Nose was really open and beautiful, with lots of sweet fruit and a bit of forest.  It's from a very hot and ripe vintage, but it was so well-balanced that I didn't really feel the alcohol.

1969 Mas Amiel Maury - nice to be able to drink a sweet wine from this vintage.  It is clearly an oxidized wine, with nose of caramel, raisins, roasted coffee beans in addition to the sharp alcohol.

Emilio Lustau Moscatel Reserve - very nice... Notes of forest, pine needle, mint, walnuts and a little bit of smoke.  I kept refilling my glass at the end of the meal...

Full post on dinner is here.