Ricca’s Birthday Dinner at L’angelus Singapore

We started the evening with the slightly golden 1988 Degorgement Tardiff Champagne from Jacquesson, with some raw prawns with olive oil, pan fried fresh prawns and escargot. The bubbles were very fine, with a very nutty, yeasty, bready and apple-ish aroma that’s pretty much the same on the palate which ended with a long finish.

Jacquesson Degorgement Tardiff 1988

This was followed by a 1985 Dom Perignon brought by the birthday lady. The extremely golden hues provided a some what apple cider and ripe pear nose though some oxidation was detected as well. It was a pity that the finish was somewhat short but the nutty champagne definitely went down smoothly with the duck terrine and perfectly executed pan fried foie gras.

Foie Gras, Terrine and Dom Perignon 1985

A bavette steak and a pan fried fresh duck breast accompanied the only red for the night: Groffier’s Clos de Beze 1997 but unfortunately the breast was a tad too raw and had to go back to the pan for just that extra touch. The wine was still quite young with a deep ruby core, exhibiting fresh red fruits, red flowers, violets and perhaps even a touch of pomegranate on the nose layered by smells of earth and mushrooms. On the palate it was pleasing with lots of red fruits, spices and excellent acidity. Smokey, a little herbaceous and ended with a slight bitterness that was prominent in its somewhat medium finish.

Robert Groffier Chambertin Clos de Beze 1997

Some calvadoes, rhum and a couple of extra bottles of bubblies later, we finally called it a night and staggered out to the streets to grab a cab home. Needless to say, we were all quite drunk high but satiated đŸ™‚ I wasn’t even sure if I could wake up for a Sunday brunch a few hours later!

Just Too Much Alcohol
Billecart Salmon NV Rose and La Maunt Rhum 1979
Ricca and Belle Epoque Perrier-Jouet 2002

a wine to remember

Cheval Blanc 1970For something that’s already 40 years old, it had a surprisingly medium garnet core with a brick-red rim. Prominent aromas of dried tea leaves (some of my friends thought it was very earl grey, which I agreed with), coffee grounds, and dark chocolate. Slightly herbaceous with a touch of ripe green bell peppers that was enveloped by a strong core of dark berries. Silky and smooth tannins with good acidity and a medium (-) finish. The bottle was uncorked several hours before dinner and only decanted about an hour before serving. Good stuff but the wine probably had plateaued for awhile at this stage.