went down really well with the excellent tempura at Tenshin. The pickled vegetables and the japanese curry salt (for you to sprinkle on the deep fried goodies) were particularly good with the pairing. I love the wine, and I guess that also earns me the title of a non-mainstream kinda guy. This Marsanne is an acquired taste and one also needs to know how to handle and serve the wine properly. But I have faith that his wines have great potential in the Asian market once discovered by connoisseurs who are still true to themselves, and not mere big-label drinkers.
they were really well-made and both were crafted in a vintage that I personally prefer, but they carry a somewhat prohibitive price-tag at the moment and I find it hard to justify my buying them. And for the record – Luis, the winemaker, wasn’t as cold and distant as what others claimed him to be. In fact, I found him charming.
Port tasting can be a challenge for me personally, and this is especially the case when there’s no spittoon available at the cellars or tasting
doors rooms. The portuguese are quite generous with their wine pouring (since the customers have to pay for it anyway) and after just one flight of porto tasting at Kopke, I was ready to have some lunch and be done with it. I wasn’t sure I could be as objective as I should be after three full glasses on a somewhat empty stomach!
Burmester Extra-Dry White Port
Ripe, slightly bruised apples, fresh cider, nutty; similar profile on the palate with a slight camembert taste; off-dry; medium acid; medium finish.
Barros LBV (Late Bottled Vintage) 2005 Port
Dark impenetrable red; dried figs, coffee, caramelised sugar; molasses, cedar; sweet; mouth watering acidity; long finish.
Barros Colheita 1996 Tawny Port
Bright tawny, light amber-brown rim, clear meniscus; light caramel, dried sultanas, dried mandarin peel; candied ginger, raisins, creme caramel; sweet, mouth-watering acidity; medium-plus to long finish.
addicted hooked the day I was introduced to Lamy’s fresh, vibrant (almost nervous) and delicious whites a few years ago. Those who have not tasted the wines will usually brush them off as a not-so-famous therefore equally not-as-good appellation. And this trend seems to be quite prevalent in the Chinese market where these wines are sold at ridiculously cheap prices. My dear friend AAK threw in a few other burgs for the tasting as well and if you don’t see any notes or pictures (for them) here, it can only mean I was too busy drinking the wines instead of typing vigorously on me phone.
Puligny Montrachet Les Tremblots Vielles Vignes 2010 Hubert Lamy
Cream, vanilla, vibrant ripe lemon, lemon peel and a little smokiness; intense lime and oak flavours which are already well integrated at such an early age; medium-plus to high acid; medium-plus to long finish. Yummy!
The trio of Saint-Aubin by Lamy was somewhat challenging on the tastebuds. I am not quite sure if I could tell them apart in a serious blind tasting and perhaps after a few years in bottle, their differences will be more apparent. I’m actually happy to report that the Clos de la Chateniere 2010 is really good, and I am glad I made a prudent decision on its pre-arrival offer. But you know what? The En Remilly and Derriere chez Edouard are also very moreish, especially with morsels of chevre on Maison Kayser‘s baguette.
Saint-Aubin 1er Cru Derriere chez Edouard 2010 Hubert Lamy
White flowers, nectarines, chantilly cream; lime cordial, soursop, tart lemon; medium to medium-plus acid; medium length finish. The lightest of all the St.-Aubin.
Saint-Aubin 1er Cru En Remilly 2010 Hubert Lamy
Floral, limes, flint; rich, mineral notes, stones, oak and cream; medium-plus acid and finish.
Saint-Aubin 1er Cru Clos de la Chateniere VV 2010 Hubert Lamy
Flinty, intense lime peel, vanilla pods, cream; intense lemon, oak, vibrant, juicy, tight, almost unyielding; medium-plus acid; long finish.
Chassagne-Montrachet Le Concis du Champs 2009 Hubert Lamy
Floral, perfumed, white flowers, a little tight, reductive; similar flavours on the palate with some nuances of light honey and field blossoms; elegant, tasty and slightly phenolic towards the end; medium-plus acid and length.
Volnay 1er Cru Clos de la Cave des Ducs 2009 Benjamin Leroux
Perfumed, red cherries, jasmine tea leaves, a little earthy; ripe cherries, spicy, floral, elegant, light liquorice, slight tannic grip; medium to medium-plus acid and finish.