Wine pairing at Chefs Table

Dinner at Chefs Table in Bangkok.

Bollinger Brut Rosé - definitely tasted the pinot noir.  Richer, with more depth on the palate.

2016 Joseph Drouhin Morgon - nice fruit, leather, lots of potpourri.  Later showed strawberries.

2017 Henri Bourgeois Sancerre Les Bonnes Bouches - the nose was so tropical, peaches, big and flinty.

2015 Chanson Meursault - big nose of toast, ripe and sweet on the palate.  Paired well with the sea bass.

2015 Delas Châteauneuf-du-Pape Haut Pierre - ripe, almost jammy.  Exotic with black pepper.

2011 Carmes de Rieussec - marmalade, apricot, honey notes.  Sweet but with some acidity.

2013 Kirwan - exotic nose with coconut butter, minty, smoky.  Very nice.

2017 Leon Beyer Riesling - nice nose of petrol, minerals. Good acidity.

1994 Dow's - a little savory like salty plum.

Full post on dinner is here.