when premox is not a problem for the bottle, the wine is quite fine and an absolute pleasure to drink, even if it’s just a village meursault. You may think I’m crazy, but a slice of really ripe fresh pineapple littered with fleur de sel is actually quite a tasty pairing for the golden elixir. Don’t try this with the canned pineapples please – that would be really salah!
I was a little worried when I took my first sip – it was really very very green: pronounced aromas of freshly cut grass, green capsicum, yeasty and really herbaceous. In fact, there was a tinge of green on its pale yellow core too! On the palate it was a lot of green fruit like lime and green mangoes, with a high acidity and medium finish. Steely and mineral notes abound. An hour after this was opened, the nose turned much much sweeter with crème fraiche and vanilla coming out to the fore, pushing all the green fruits to a side, which went really well with the tagliolini al tartufo that was coated with small bits of portobello sauteed in garlic, butter and a dash of salt and pepper. Oh yeah, there was a drizzle of truffle oil on the pasta when it was served as well 🙂
Crystal clear golden yellow with plenty of minerality and lemon flavours that matched wonderfully with the deep fried frog legs and ginger slices served at Jade Palace, The Forum Shopping Mall. Finish is somewhat medium (+) on the palate with good acidity to cut through all the deep fried beancurd rolls, pork floss with deep fried aubergines and kangkung with fermented beancurd ala HK style. Medium to full bodied burgundy white that has enough texture to show its complexity – all that wood treatment was not in vain after all 🙂
Another bottle of a 1996 Bourgogne by Domaine Bachelet (which is already fading fast) and two bottles of 2001 Amiral de Beychevelle later, we were ready to call it a night and made our way home. We should have ordered a whole peking duck really but the half portion of their normal roast duck which we had as our last course was quite yummy with the left bank bordeaux anyway. And oh, the salt & pepper lamb cutlets we had before that were pretty scrumptious as well!
Anyone interested in a vertical flight of Guy Bocard’s 2002, 2004 & 2005 Meursault-Charmes 1er Cru?