Champagne and whites

Dinner at a private dining facility.

2004 Moët et Chandon Cuvée Dom Pérignon Luminous - nice and easy to drink, actually pretty delicious. Some toasty notes, with good depth on the palate and a reasonably long finish.

Taittinger Brut Réserve - obviously less refined, more in-your-face.

1996 Fritz Haag Brauneberger Juffer-Sonnenuhr Riesling Auselese Fuder 10, from magnum - lots of petrol, orange blossom, white flowers. Actually the acidity was pretty high in spite of the sweetness upfront. Thick and viscous, almost oily. Very nice.

1985 Gaja Barbaresco Costa Russi, from magnum - decanted more than 1 hour before serving. Somewhat stinky nose, smoky, with leather, prune, woodsy notes. Acidity on the high side but still a little grippy on the palate, and pretty savory.

2016 La Clarté de Haut-Brion - really weird as I thought I was drinking clarified pineapple juice from Sunnyhills! Very tropical, really oxidized and ripe on the palate, with acetone.

Full post on dinner is here.