2020 Sirugue Rosé

Drinking at home.

2020 Robert Sirugue Bourgogne Passetoutgrains Rosé - raspberries, tropical peach, flint. Very perfumed.

2011 Ram's Hill

Drinking at home.

2011 Ram's Hill - ripe but lots of green apple, very fragrant nose with honeysuckle but also reductive with a little sulfur.

Le Cinciole Rosato

Dinner at Neighborhood.

2018 Le Cinciole Rosato - nose of strawberries and raspberries.

Full post on dinner is here.

Legras and Blanc de Lynch-Bages

Dinner at Amber.

2013 Legras Présidence Vieilles Vignes - a blanc de blancs meant this delivered a good hit of acidity, lively and full-bodied, with marmalade on the palate and some bitterness on the finish.

2018 Blanc de Lynch-Bages - pretty ripe on the palate, with tons of green apple, some muscat grape. Almost oily in terms of texture.

Full post on dinner is here.

Cossard Damodes and Laherte Ultradition

Drinking in hotel quarantine in Hong Kong.

WE by Weightstone White W°3 - 44% Golden Muscat, 31% Musann Blanc, 25% Mehone. Like drinking muscat grape juice... definitely sweet on the nose but surprisingly medium-dry on the palate. A little flinty and mineral, and much later on a pretty big polyurethane nose showed up. Acidity developed further later on.

Laherte Frères Ultradition, dégorgée juillet 2021 - yeasty, mineral, with red fruits. Pas mal.

2018 Frédéric Cossard Nuits-Saint-Georges Les Damodes - nice and ripe fruit, very floral like roses, a little mineral. Later on the fruit transformed into cooler fruit.

Full post on the day is here.

Dame de Montrose

Drinking during hotel quarantine in Hong Kong.

2019 Le Petit Marand eXtra Ordinaire Chardonnay - very ripe and rounded on the palate, but the acidity was still there.

2014 La Dame de Montrose - drank 1 hour after opening. Smoke and grilled meats on the nose. Classic.

Full post on the day is here.

Grivot VR and Weightstone

Drinking during hotel quarantine in Hong Kong.

WE by Weightstone Pét-Nat W° 2 - 64% Mehone, 29% Kyoho, 7% Black Queen. O-M-G. What have I done?! This was practically undrinkable. Fizzy as expected, but this smelled like manure. Minerally and soapy, with sweet candy notes on top of acidity. The stenth faded a little after a few minutes, but this still tasted like bubbly cough syrup. Sankala called it "shit-flavored soda". I tried to drink more of it, but chose to pour half the bottle down the drain.

2017 Jean-Grivot Vosne-Romanée - nose of leather, a little soapy, violet, fruit was very ripe and almost jammy. Still got the tannins, of course. Pretty nice.

Full post on the day is here.

Mark Haisma Chassagne

Drinking during hotel quarantine in Hong Kong.

2019 Mark Haisma Chassagne-Montrachet - pretty ripe. A little round on the palate but still got the acidity. Some flint and toast on the nose.

Full post on the day is here.

2019 MM NSG

Drinking during hotel quarantine in Hong Kong.

2019 Mongeard-Mugneret Nuits-St-Georges - nose of leather, black cherries, pretty ripe.

Full post on the day is here.

2019 JP Guyon Bourgogne

Drinking during hotel quarantine in Hong Kong.

2018 Jean-Pierre Guyon Bourgogne - a little metallic and mineral. Definitely has that bongwater bent. Fizzy and lively, and actually saw bubbles at the rim on the surface.

Full post on the day is here.

Weightstone WE Clairet

Drinking during hotel quarantine in Hong Kong.

Weightstone WE Clairet W°3 - 61% Black Queen, 32% Kyoho, 5% Muzinn, 2% Mehone. This tasted more like fermented grape juice and not wine. Very much red fruits like cranberry, very thin on the palate, and very sweet. Honestly, who the fuck makes wine from Kyoho grapes?! It's not from the vitis vinifera family! This is pure bongwater, for sure.

Full post on the day is here.

40 Haut-Brion and 43 Latour

Dinner at Paris 1930 by Hideki Takayama in Taipei.

1940 Haut-Brion - served immediately after decanting. Acidity was here but we still had some body and tannins here. Woodsy and 'old' nose as mom would describe, with mint and a bit of smoke. More cigar smoke showed after 20 minutes. Drinking reasonably well for such an old wine.

1943 Latour, Christie's ex-château auction May 27, 2011 - I thought this might have been un petit bouchonée... Still fragrant with cedar notes, but I think the cork taint faded a little with time. Very clear, dark ruby color... just looking beautiful. About two hours later this was still OK, but not better. A little downhill now, showing some amber at the rim. Just a tad disappointed.

Full post on dinner is here.

96 NPU and Tectumque

Dinner at logy in Taipei.

1996 Bruno Paillard Nec Plus Ultra, dégorgée en Janvier 2009 - still pretty lively with good acidity. Definitely some maturity here, but not overripe. Rounded on the palate but still a little edgy. Toasty notes coming out after 30 minutes, and started to show some savory minerality. Very nice and a wonderful treat.

2017 Sine Qua Non Tectumque - 38% Roussanne, 31% Petit Manseng, 18% Chardonnay, Viognier, and Muscat. Decanted for 50 minutes. Very ripe and almost bubblegum-like. Flinty. Lots of vanilla and very buttery. But the palate felt a little short.

Full post on dinner is here.

Krug Rosé and Clos Rougeard

Dinner at Impromptu by Paul Lee in Taipei.

Krug Rosé - nice and rounded on the palate, pretty mature now, with a little toast on the nose. A little more bitterness when it warmed up in glass. Pre-2004 label so this has around 20 years' of age on it. What a treat!

2013 Clos Rougeard Saumur Champigny - served starting 1 hour after decanting. Pretty muted nose at first, perhaps a little corked? Some light red fruits on the nose, with a slight hint of brett. Not much body here. Disappointing.

2012 Tommasi Recioto della Valpolicella Fiorato - the sharpness of alcohol on the nose was evident. Almost a little raisin on the nose.

Full post on dinner is here.

2012 La Grand Dame and 99 Ducru

Dinner at Silks House in Taipei.

2012 Veuve Clicquot La Grande Dame - good acidity balance and pretty easy to drink.

1999 Ducru-Beaucaillou - tons of cedar, sweet and ripe fruit, and also smoke. Drinking pretty nicely.

Full post on dinner is here.

2013 Clau de Nell

Drinking at home in Taipei.

2013 Clau de Nell - a little stinky 20 minutes after decanting, with leather , a little smoke, and somewhat fragrant and toasty. Acidity still high on the palate.

2019 Monsieur de Bordeaux

Lunch at Cote à Cote in toucheng.

2019 Monsieur de Bordeaux Sauvigon - flinty with some acidity.

Full post on lunch is here.

2013 Clau de Nell

Drinking at home in Taipei.

2013 Clau de Nell Cabernet Franc - drank 1 hour and 15 minutes after decanting. A little pungent, with leather and dried herbs. A little tannic. Really sweet on the nose 2 hours after decanting, and showed nice floral notes.

Taichung wine pairing

Dinner at JL Studio in Taichung.

2012 Huré Frères Instantanée, dégorgée le novembre 2019 - pretty lean on the palate, since it is, after all, extra brut.

Robert Moncuit Rosé Les Romarines, dégorgée le février 2021 - an interesting rosé made by adding 8% still red wine to 92% chardonnay, hence the color of the final product. A bit flinty on the nose, and nicely balanced on the palate.

2018 Fire Gully Sauvignon Blanc Semillon - much more flinty than expected, with a little muscat on the nose.

2020 Oliver Zeter Chenin Blanc aus Versuchsanbau - very, very floral and fragrant, with white flowers and tropical stone fruits.

2016 Les Vignerons Parisiens Les Templiers - nice and ripe. Sweet and pretty fragrant.

Fang-Tsao Pale Ale (芳草艾爾啤酒) from Taiwind Beer (台風酒造) - really fragrant, light and refreshing. Abso-fucking-lutely my kind of beer.

Caldas White Porto - honey and some apricot on the nose. Amber color was much darker than expected.

Full post on dinner is here.