Krug and Pepe

Dinner at Old Tower in Beijing.

Krug Grande Cuvée, 173ème Édition, ID 124007 - this has got that classic toasty brioche nose of Grande Cuvée, while the acidity on the palate was on the high side.

2021 Emidio Pepe Trebbiano d'Abruzzo - with the first whiff I thought this may have been a little corked, but the others felt this was OK. Nose showed a little bit of toast. On the palate there was still acidity, but we've also got some ripeness and then the bitterness on the finish.

2022 Armand Heitz Rully 1er Cru Marissou - classic butter nose with toast and flint.

Full post on dinner is here.

Krug, Trimbach and more

Dinner at VEA for the VEA x Gaggan collaboration.

Krug Grande Cuvée, 172ème Édition, ID 123005 - initially this was served too cold, but after warming up a little using my hands, the nose opened up to show the classic toasty brioche notes that I love so much from Grande Cuvée. The acidity was fairly high, and we had a little tartness and tannins on the finish.

2020 Trimbach Riesling Réserve - very big nose of petrol, much more powerful than "white truffle", although it almost seemed like there was a little sugar on the nose, too. Good, lean acidity as expected. Reliable as always.

2022 Marco de Bartoli Pietranera - the nose was very aromatic and floral, with a little flint and a bit metallic like pears such as La France. This was sooo fragrant with fruity sweetness.

2020 Mark Haisma Saint-Romain Blanc - this was buttery on the nose, but also showing flinty notes. On the palate this was more dry and lean than I had expected, which was nice.

2020 Rolet L'Étoile En Novalet - I had expected this to be oxidized and caramelized, and we've certainly got vanilla, too, along with some flint. The palate was a little bit sweet, although the acidity was still prominent for a good balance.

2019 Philippe Jouan Coteaux Bourguignons Cuvée Thomas - earthy, eucalyptus, leather, and animal notes on the nose. Drinking pretty nicely.

2019 Decugnano dei Barbi Pourriture Noble Muffa Nobile d'Umbria, from half bottle - some acetone and honeydew melon on the nose.

Full post on dinner is here.

Valle Reale and Feyles

Dinner at Estro.

Pierre Péters Cuvée de Réserve, dégorgée le 31 Octobre 2023 - good depth on the palate here along with a good balance, as it was neither too ripe nor too acidic, with a hint of bitterness and a decently long finish. Nice nose of marmalade.

2018 Valle Reale Vigna del Convento di Capestrano - a little toast with some lemon on the nose at first. The palate was more ripe than I had expected, a little too round and soft compared to what I was looking for. Definitely felt the alcohol on the palate... but there was an elegant fragrance here. Later on when the wine opened up more, the palate became more acidic.

2014 Feyles Barbaresco Riserva Bordini Vigna di Montesommo - smoky, gamey, a little bretty and medical, along with forest and potpourri notes.

Full post on dinner is here.

2020 Emidio Pepe

Dinner at Estro.

Lagille L'Inattendue, dégorgée en Juillet 2023 - yeasty and toasty nose, with a little marmalade. Acidity was on the higher side thanks to the low dosage.

2020 Emidio Pepe Trebbiano d'Abruzzo - initially showed a little bit of toast, perhaps the wine was too cold. The palate was much more rounded and soft than I had expected. Nice and flinty, slightly caramelized, with maybe a hint of Chinese licorice.

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.

Champagne, Valentini, Grange

Dinner at Andō.

Krug Grande Cuvée, 171ème Édition, ID 322022 - very toasty nose, and also pretty yeasty.

2002 Bollinger Grande Année, dégorgée en mars 2011 - 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.

2017 Valentini Trebbiano d'Abruzzo - 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.

1998 Grange des Pères Rouge - 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.

Full post on dinner is here.

Charmes and friends

Dinner at Forum Restaurant.

2018 Emidio Pepe Trebbiano d'Abruzzo - pretty fragrant nose, a little acetone with a little flint, and kinda on the lean side.

2018 Gantenbein Chardonnay - served 2 hours after opening. Already showing beautifully with toasty oak that definitely reminded one of Meursault, but more elegant. Four hours after opening this was still showing flint and toast. Drinking so, so well.

2010 Joseph Roty Charmes-Chambertin Cuvée de Très Vieilles Vignes - decanted 15 minutes after opening and served 1 hour after opening. Nose was definitely oxidized, showing a little stewed fruit, and more savory notes on the nose. Improved a little 1½ hours after opening, but still off.

2002 Claude Dugat Charmes-Chambertin - served 2 hours after decanting. Very nice and elegant, with a good mix of fruit and leather notes.

1992 Bryant Family - served 2 hours and 15 minutes after decanting. Nose was soooo fragrant, with mint, tobacco, pencil lead. Soft and rounded on the palate, with a touch of sweetness. Opened up to show a huge nose with leather and a hint of green pepper. Absolutely fantastic.

Full post on dinner is here.

2014 Valentini

Lunch at Sushi Saito.

2014 Valentini Trebbiano d'Abruzzo - flinty, surprising a little buttery, more ripe than expected and not as lean.  Still has the lemon citrus notes.  The finish turned more acidic and dry later.

Full post on lunch is here.

Valentini and La Sirena

Dinner at Caprice.

2014 Valentini Trebbiano d'Abruzzo - very nice and toasty.  Absolutely beautiful.

2000 La Sirena Syrah - opened for 1½ hours without decanting.  Minty, fragrant, sweet fruit, and a hint of coconut butter.  Good acidity on the palate.

Full post on dinner is here.

Ganevat, Valentini, Durieux

Dinner at the Flying Elk.

2014 Jean-François Ganevat Grusse en Billat

2008 Valentini Trebbiano d'Abruzzo - big, toasty nose with coffee notes.  Soft on the palate.  Very nice.

2014 Yann Durieux DH Rouge - nice and floral, almost a little like Leroy.  A little ripe and sweet on the nose with dried herb notes.  Good acidity on the palate.

Full post on dinner is here.

Montrachet, shochu, and Vin Santo

Dinner at Spaghetti House.

1997 Remoissenet Montrachet - the second I poured the wine into glass I knew we were in trouble.  The color was simply too dark - hinting at advanced oxidation.  And indeed it was very flat on the palate at first, although it wasn't corked.  Chilling it down and further aeration improved the experience, but it was still over-ripe, with some sweetness and toasty oak on the nose.  Soooo disappointing.

Moriizou (森伊蔵) - sharp alcohol, kinda like paint thinner... I know lots of people love this shochu (焼酎), but I don't think it's my cup of tea...

2003 Felsina Vin Santo - nice and very raisiny nose, a little nutty, very fragrant with honeydew and marmalade notes.  Very sweet on the palate.

Full post on dinner is here.

85 Guigal and Santoleri

Dinner at Orto.

2009 Nicola Santoleri Crognaleto - bland at first, but became nutty and metallic with prosciutto.  A little ripe on the palate later on.

1985 Guigal Côte-Rôtie Brune et Blonde - very smooth on the palate, but towards the end slightly denser than expected as we did not decant.  A little violet and leather on the nose.  Pretty nice but this wine is on the way down.

Full post on dinner is here.