Dinner with the Burg Kakis

Vertical of Clos Vougeot and Nuits St. George
Burgundy Dinner at Jade Palace Nov 13, 2010

* Mersault 2001, Domaine Darviot-Perrin *

Deep Fried Fresh Bamboo Shoot & Crispy Fish Skin

Chilled Live Alaska King Crab Legs

Stir-Fried Alaskan King Crab Meat & Egg White with Truffle Oil

* Clos de Vougeot 1990 & 1993, Maison Roche de Bellene (Potel) *

Braised Soon Hock Fish with Bean Sticks , Garlic & Roast Pork

Roasted Pigeon

* Nuits St. George Clos de la Marechale 2000, Faiveley & 2006 JF Mugnier *

Braised Mushroom , Pig’s Tendon & Beancurd in Oyster Sauce

Steamed Goose Liver Sausage served with HK Kailan

Stewed Meepok with X.O. Sauce

I didn’t jot down any notes for the wines but some flavours and/or aromas stood out:

2001 Meursault –  honeyed, sweet ripe stoned fruits with a beautiful floral scent. Needed to breathe a little before it unleashed its full glory.

1990 Clos de Vougeot – fragrant preserved (dried) mandarin peel. A burg crowd pleaser 😉 Still has a life ahead of it.

1993 Clos de Vougeot – slow to emerge from its initial herbaceous aromas but revealed strong berry notes towards the end.

2000 NSG Faiveley – good pairing with the slightly peppery pig’s tendons and evolved the most in the entire flight of wines. A keeper!

2006 NSG Mugnier – Very fruit driven. Almost like a new world pinot noir on the nose. Still young and needs time. I kept getting the aromas of red bean soup or azuki beans. Went well with the slightly sweetish HK goose liver though.


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