MNSC Dinner - Tom Aikens / Principal

MNSC dinner at the Principal with guest chef Tom Aikens, hosted by me.

1970 Cuvée Dom Pérignon - really mature and caramelized, Chinese licorice (甘草), sugar cane and water chestnut water (竹蔗茅根水), orange marmalade, salty plum (話梅) notes.  Slightly bitter and a little short.

This Champagne was now showing a beautiful hue... after almost 44 years in bottle.

First pair: double-decanted 2½ hours before serving

1999 Armand Rousseau Chambertin - heavy nose of toasty corn, sweet and ripe, with lots of black cherries.  95 points.

1999 Guigal La Landonne - very smoky, a little floral, some leather, with a hint of pencil lead.  Very rich.  96 points.

Second pair: double-decanted more than 3 hours prior to serving

1989 Guigal La Landonne - very farmy with leather notes.  Very lovely.  96 points.

1989 Henri Bonneau Réserve des Célestins - a little green a little smoky, a little savory.  95 points.

Third pair: double-decanted about 3½ hours prior to serving

1994 Opus One - a little green and chalky, not much fruit left, lots of brett, and black pepper.  93 points.

1994 Dominus - very chalky, smoky, minty. 93 points.

Fourth pair: double-decanted 5 hours prior to serving

1982 La Mission Haut-Brion - smoky, a little chalky, a little black pepper.

1982 Léoville-Las Cases - chalky, peppery, a little green, pencil lead.  A little pungent.

Full post on dinner is here.