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.

Spanish night

Dinner at MONO.

Miolo Cuvée Tradition Brut - this was kinda floral on the nose, with a little bit of toast. Crisp acidity on the palate.

1998 Marqués de Murrieta Ygay Gran Reserva Capellanía - the nose was very oxidized, which was not surprising given the dark color of the wine. The nose was like vin jaune or sherry, kinda caramelized on the nose, oaky. But the palate was acidic. About an hour after opening the nose was showing lovely caramelized sugar with a little marmalade.

Bought from Andromeda for HKD 1,300.

1970 Marqués de Murrietta Castillo Ygay Gran Reserva Especial - served without decanting about 30 minutes after opening. The wine was showing well, with a little savory notes, minty, with fruit underneath it all. After 45 minutes in the glass the acidity on the palate got more prominent, and almost 2 hours in the acidity was pretty damn high. The nose now started to show some coconut butter. Drinking really well.

1996 Artadi Viña El Pison - started serving without decanting about 1 hour and 45 minutes after opening. Initially the nose was very chalky and farmy, and I thought it might be corked, but the palate was OK if a little savory and soapy. The second pour some 2½ hours after opening shows that the unpleasant nose had faded, and the wine now showed plenty of fragrant eucalyptus in addition to lovely fruit, and still a little savory. About 3 hours in the wine was showing really well with some toasty oak.

2014 Flor de Pingus - started serving some 1½ hours after opening, but the wine was still closed, with just a little eucalyptus and herbs. A second pour another hour later and now the wine was showing beautifully, with more fragrance and fruit.

Ron Zacapa XO - lovely notes of vanilla and caramel.

Full post on dinner is here.

Latin wine pairing

Andō x Manu lunch at Andō.

Sparkling Blood Orange Roaste Mate Tea - definitely very fruity and citrusy, but can certainly taste the mate.

Miolo Cuvée Brut - very easy-drinking. A slight hint of bitterness, decent acidity, very moussy and lively.

2021 Garzón Pinot Rosé de Corte - nose of red fruits, a little flinty. Pretty light and refreshing.

2005 Catena Alta Malbec - TONS of vanilla oak, really sweet on the nose, with notes of grilled meats. Still grippy on the palate after all these years.

Full post on lunch is here.

Latin wines with Latin food

Dinner at MONO.

Miolo Cuvée Tradition Brut - good depth on the palate, pretty floral and elegant nose.

2018 Otronia Rugiente 45 Corte de Blancas - tropical, almost lychee notes. Ripe on the palate.

2018 Intipalka Malbec - minty, lots of ripe and sweet fruit, very vanilla.

Los 7 Ángeles Tequila

Full post on dinner is here.