Dinner at STAY in Taipei.
1940 Cheval Blanc - very light in color... almost fading to a rosé... with LOTS of sediment here. There was still some fruit here, a little prune, leather, animal, and smoked meats. The nose improved with aeration in the bottle, and after one hour I even detected some savory minerals. The wine drank very nicely, and even after almost 3 hours the wine had not faded. Fantastic stuff!
1940 Sisqueille Rivesaltes - I brought the leftover from last night and finished it off, offering some to the chefs at the end of the meal. Nose has softened up a little, but the alcohol was still a little sharp. Still got the marmalade, nutty, and apricot notes.
Full post on dinner is
here.
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