Champagne and more

Lunch at Onjium for the collaboration with The Chairman and Seroja.

Krug Grande Cuvée, 171ème Édition, ID 322035 - crisp acidity on the palate, with lots of lemon and a small dose of brioche on the nose.

This was meant to be some tom yum drink traditionally paired with the noodles at Seroja, with a tomato base, and cucumber, coriander, lemongrass, green chili, and root vegetables. Definitely smelled something green there, but not quite like green capsicum.

2019 Alheit Cartology Bushvines - ripe on the nose, very aromatic. This was ripe on the palate, too, but still got the acidity and slightly grippy on the palate.

2022 Moulin de Rameau Chardonneret - toasty nose with good acidity. Bongwater.

Onjium's homemade soju - this was really strong and burns in the mouth when drank after the beef.

1993 Fleury Symphonie d'Europe, dégorgée Janvier 2020, en jeroboam - very nice, a little caramelized but still fresh and lively with plenty of bubbles. Got the acidity as well as a grippy texture on the palate.

The next juice was probably made with radish or turnip, with some savory profiles. Funnily, though, it also was a little like sugar cane juice.

2020 Harmand-Geoffroy Gevrey-Chambertin - nose of blueberries and black fruits. Later on we've got some strawberries and also forest notes.

Full post on dinner is here.