Pinot for mushroom

Dinner at Man Ho Chinese Restaurant.

2013 Dom Pérignon - really lovely and toasty nose, so fragrant, and this was so nice on the palate with such a wonderful balance. Quelle surprise!

Devo MV02, disgorged April 7, 2021 - the nose was much more yeasty. This was very fresh and lively, with slightly higher acidity, and not as fat and rounded on the palate. Also showed some pineapple on the nose after some 45 minutes.

2010 Domaine de la Pousse d'Or Clos de la Roche, en magnum - decanted about 15 minutes after opening and served another 15 minutes later. I brought this to pair with mushrooms and we weren't disappointed. This was really fucking awesome with the ganbajun, as the flavors of the fungus just exploded in the mouth after a sip of this wine. The nose showed nice notes of leather and, not surprisingly, mushrooms. More than 1½ hours after opening this was beginning to show some toasty oak on the nose, and the acidity was now getting higher.

2005 Domaine Serene Pinot Noir Evenstad Reserve, from magnum - this was showing much sweeter fruit on the nose along with some eucalyptus. Definitely fresher and more vibrant compared to the Clos de la Roche, despite being 5 years older.

Full post on dinner is here.