Bright ruby-garnet core. A little muted when it was uncorked. Aerated it with a Vinturi into a decanter but it still took more than an hour before the black fruit aromas emerged amidst the wet black tea leaves, green bell pepper and eucalyptus nose. Smooth tannins on the palate with medium acidity and length. Not very impressed but I probably didn’t give it enough time to begin with. Good with the roast duck and garlic beef cubes at Imperial Treasure. The last order of calamari rings went down very well with it too.
The best bottle from a case thus far and really quite delicious as an aperitif. One of the most well-made sparkling rose in Champagne that does not burn a HUGE hole in your pocket. Lots of fresh strawberries, braeburn apples with a layer of oxidative, yeasty tone to it. Crisp and refreshing. Lively acidity on the palate with sufficient fruit profile. Drinking well but should develop nicely in 2-3 years.
Domaine Fourrier Gevrey-Chambertin Clos St. Jacques 2000, a photo by mengteck on Flickr.
I’ve always liked Fourrier’s wines but I sometimes frown upon his choice of closure. Anyway, the wine screamed his name on first pour – lots of strawberries and cream. That evolved into darker fruit characteristics with good tannin structure, acidity and length. Fortunately this was consumed before the Armand Rousseau yesterday 😛
Many thanks again to AK and AnK (Joyeux Anniversaire!) for the great company, lovely dinner and all the excellent wines. We started off the evening with a few sips of the beautiful Quintessence de Corton-Charlemagne by Vincent Girardin. The pronounced toasted hazelnut aromas when it was first opened 2 days ago dissipated somewhat and its citrus characters emerged with layers of creme fraiche. Not a common Corton-Charlemagne I’m used to but it was oh-so-delicious!The Champagne was a gem – many thanks to the birthday girl! Wonderfully fresh and lively on the palate, with a yeasty and nutty nose. Very good balance. I couldn’t have asked for more. Went down perfectly well with the starters.
One of the coveted wines that I could only dream of buying – it was truly memorable. The unmistakable matchstick, flint and lemony aromas were to die for. Stunning minerality, complex and balanced on the palate. This light golden wine was paired with some yummy Japanese sweet corn and an excellent array of sashimi. Moreish.
The Armand Rousseau Clos St. Jacques was poured side by side with the Aux Malconsorts by Slyvain Cathiard with the main tempura courses.The Clos St. Jacques was drinking extremely well. Lifted aromas of red berries and spices on the nose and palate compared to the Malconsorts which was a little tight and a tad shy. In fact, I found the Slyvain Cathiad’s offering a little metallic at first but after a little aeration in the glass, its more muscular and cherry-based profile surfaced. If you thought pairing lightly battered deep fried seafood and vegetables with red burgundies is a faux pas, let me assure you it’s not always the case, evident from my experience at Ten Shin. If you know your wines well and understand the cuisine, the pairing can really knock your socks off.Note: All pictures were taken using an iPhone4 with Instagram 🙂 Too lazy to carry my camera around 😛