Salon de Ning Rosé - this house Champagne at the Peninsula is actually made by Deutz. Lots of raspberry, red fruits and a little yeasty.
1999 Deutz Cuvée William Deutz - citrus, yeasty, toasty, a little caramel, honey and straw. Open and beautiful, although it was a little hot on the finish when paired with food. I left half my glass and tasted again after dessert - salty plum (話梅) came out in the nose, but the wine became too warm and the palate suffered and became tart and tangy.
1988 Deutz Cuvée William Deutz - oxidized/caramelized nose with honey, minerals, and a little bit of salty plum (話梅). Still very fresh and vibrant, with the slightest hint of tartness on the palate. A beautiful wine.
1999 Amour de Deutz - I don't think I'll get tired of drinking this. Yeast, citrus, toast and a little sweet. Light and elegant, while a little sweet on the palate. The pairing with the caviar, though, was a little disturbing. I honestly don't think this kind of caviar should be paired with any wines, including Champagne...
1993 Amour de Deutz - lots of caramel, orange, apricot and preserved orange rind (陳皮). Not as ripe and a little sharper. At the end of the dinner, toast and mineral notes came out.
2007 Delas St Joseph Les Challeys - actually pretty approachable and enjoyable now... very open nose of mint, eucalyptus, violet, floral and smoke.
2006 Delas Hermitage Marquise de la Tourette - eucalyptus, a hint of floral notes, black fruits and the nose was in general a little sweet. More powerful on the palate.
1986 Doisy-Védrines - loads of polyurethane and turpentine at first. When it cleared a little, the fruit underneath emerged, showing apricot and honeydew. The wine was a little strange on the palate, as it was way too light and short at the beginning. The body firmed up a little with further aeration in glass. Just a little disappointing for this wine.
Full post on dinner is here.
No comments:
Post a Comment