Pairing for Chinese banquet

Dinner at a friend's home.

2004 Bollinger Vieilles Vignes Françaises, bottle No. 0960 - very rich, very deep flavors.

2010 L'Extravagance de Doisy-Daëne, en demi-bouteille - orange blossom water, honey, later some apricot. Really rich and viscous.

1983 Trimbach Clos Sainte Hune - first pour 15 minutes after opening. Soft on the palate and slightly bitter. An hour after opening this was much more flinty and steely, with polyurethane... and starting to cross over to German riesling territory.

1983 Guigal La Mouline - decanted 2½ hours after opening. No more fruit left, only animal and leather, savory and almost bretty. Double-decanted 30 minutes after the first decanting, but there still wasn't much fruit on the nose, only some fruit on the palate. Also showed some smoky Chinese preserved pork. Very disappointing.

1946 Massandra Sherry - served 1 hour after opening. Very oxidized and savory as expected, with lots of salty plum, but still has some sweetness on the palate.

1989 Guiraud - opened a few hours earlier. Nice and sweet with honey, a little marmalade.

1914 Croizet Grande Réserve - with vanilla sweetness. Much softer and more elegant than expected. Apparently this was due to the fact that this vintage was made by ladies when the men went off to war, hence the softer style.

60-year-old Taidiao wine (太雕酒) - really savory, showing lots of salty plum. Sooo rich and so much depth in flavors.

2016 Guiberteau Saumur Brézé - HUGE nose of toast, with plenty of acidity as expected. Was this wine trying to pretend to be a Meursault?

Full post on dinner is here.