Michel Redde and Anseillan

Dinner at Eatanic Garden in Seoul.

Makgeolli - a tiny bit of fizz, not too sweet, with nice fruity acidity here.

2020 Michel Redde Blanc Fumé de Pouilly Barre à Mine - this was an easy-drinking wine, soft on the palate. The nose was nice and fragrant, but not overpowering.

2019 Anseillan - very ripe and sweet, with plenty of vanilla oak on the nose.

Full post on dinner is here.

Seoul pairing

Dinner in Vinho in Seoul.

2022 Txomin Etxaniz Getariako Txakolina - very floral nose, flinty and mineral. Lots of tropical stone fruit like a good lolly water. Still got the acidity on the palate, though.

André Beaufort Polisy Réserve, dégorgée en Mai 2023 - a bit toasty on the nose, more lean with some metallic notes, and perhaps a bit of sulfur? Acidity was on the higher side with a long finish. Later on with aeration this started to show more caramel on the nose.

2021 Stadt Krems Ried Wachtberg Grüner Veltliner - refreshing, a little ripe on the nose. The palate was slightly grippy and clears the fishy flavors of the caviar, and the acidity made its presence felt.

Paul Prieur Sancerre Rosé Perpétuel - lots of juicy red fruits like cranberries. Acidity was high but at the same time, this could get grippy on the palate.

2020 Trimbach Riesling Vieilles Vignes - lots of petrol and polyurethane, or "white truffle". A bit more sharp with acetone, with a surprising resemblance to insecticide...

Rodenbach Alexander - obviously very fruity with cherries. Good acidity and not bitter.

2021 Histoire d'Enfer Petite Arvine Réserve - a little bit of toast on the nose, some buckwheat, almost a little savory. Very dry and grippy on the palate, with a long and sharp finish.

2020 Ravaut Ladoix 1er Cru Le Bois Roussot - very fruity and jammy, like a cassis or blackberry jam. Very fragrant.

1995 da Silva Presidential Colheita - nutty, honey, medjool dates, and orange blossom water. So lovely.

Full post on dinner is here.

Krug and bone marrow brew

Lunch at Born and Bred in Seoul.

2000 Krug, ID 313058

Bone and Brew - brewed with bone marrow and koji. I could definitely taste the flavors from fermentation. There's good acidity here, and also a little grippy on the palate. The nose was showing some bone marrow notes with that fatty richness.

Full post on lunch is here.

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.

Korean wine pairing

Dinner at KwonSookSoo in Seoul.

Midam Seoktanju (미담 석탄주) - some acidity and fruity flavors, with a slight hint of nuttiness and bitterness. Would have been a good match with the pine nut porridge.

BeWater Brew Inner Peace Calm - sweet on the palate, as expected, but very nice with much more character than your usual makgeolli. I can see how this would match well with kimchi.

Ellyeop Pyunjoo Cheongju (一葉平舟 / 일엽편주 청주) - definitely more layered when it comes to flavors, and fruity.

Horang Horang (호랑호랑) - OK lah... A bit more savory on the palate, still got some fruity notes. It was a bit more viscous on the palate, and I could definitely feel the alcohol.

Seokroju (석로주) - this was very interesting as it was fermented with mushrooms, and I could certainly taste a little mushroom flavor in the liquor. Paired well with the black truffle in the noodles.

Kooksoondang Sashitonggeumju (국순당 사시통음주) - high acidity, high alcohol.

Isibo Makgeolli (이시보 막걸리) - light-bodied with lower sweetness and lower acidity.

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.

Krug and d'Ampuis

Lunch at Robuchon au Dôme in Macau.

Krug Grande Cuvée, 171ème Édition, ID 322033 - really nice and toasty on the nose. Good acidity on the palate as expected for this edition, but later on this softened up a little.

2003 Guigal Côte-Rôtie Château d'Ampuis - served a little more than 1 hour after opening without devanting. The nose was very open now, and showing beautiful notes of leather, grilled meats, smoke, and blackcurrant. Very happy with this.

Full post on lunch is here,