好朋友AM 極少搞主題酒宴。
由選酒、找場地、備課、準備品試資料等等，
都需要時間與心機。
這夜詢眾要求下，
為我們辦了一個南、北比對 Burgundy 之夜。。。 整個晚上歡笑聲不絕 ….. 2004 Domaine Gros F&S Vosne Romanee 1er Cru Les Chaumes, France 2006 Michel Picard, Chambolle-Musigny 1er Cru, France 2004 Domaine Des Lambrays Morey St Denis, France 2007 La Pousse d'Or Volnay 1er Cru Clos des 60 Ouvrees Monopole, France
與有緣人相遇、相知…
人生美事！ 是啊！！
Wine of the Night ~
Champagne Soutiran Blanc de Blanc Grand Cru Brut NV
2008 Kruger-Rumpf Rheinberg 1. Lage Pinot Noir M, Germany
2005 天地人 Gevrey-Chambertin, France
2002 Michel Picard, Hospices de Beaune Corton Grand Cru, France
有 New Zealand 的重果，酒體有點偏向美國，
口感又帶少許 Burgundy 影子….. 有趣的一支 German Pinot！
好酒，美食，好朋友，
還有實用教材，獲益良多！
要再說聲謝謝喔！！
| Spa Egg' Red Wine Suuce, Pork Knuckle Terrine |
| Salmon Rillette |
| Raclette |
| Peppered Duck Breast |
| with Pesto Baked Portabello |
| Pasta with French Pork Belly |
| Sorbet |
| Braised US Short Rib of Beef |
| Assiette of Home Made Dessert |
但願我突然的失儀失態沒有掃大家興…
真不好意思！！！
期待下次的歡聚！
詳細酒評 ~ ~
http://blog.yahoo.com/am108/articles/610905/index
Good friends share happiness and sorrow. Why need to say sorry. <AM>
回覆刪除That's ur true feeling, as AM said, just let it flow & let it go! Nothing is abt apology, my dear friend!
Love stays... enjoy everyday with smile!
<Celia Cheng>
From: Alex
回覆刪除Sent: Thursday, March 15, 2012 10:43 AM
Subject: Re: Burgunday wine dinner -LMB 14 March 2012
Dear Maria,
儍豬，don't say that. That are really friends are for,
Big smile n cheese.
Alex
Sent from my iPhone
From "fokker" ~
回覆刪除I could be wrong, but I am a little bit skeptical about the hours your breathed the wines. Generally speaking, unless you have very young and sturdy wines with quite a tannic structure ( most of the times this means Grand Cru vineyards), you hardly need to breathe the wines for more than half an hour to an hour. Even the 2002 Corton Grand Cru, to me, could be drunk straight after uncorking and evaluate the evolution of the wine in glass.
Let me tell you a little bit of my experience with Burgundy: I drove through Burgundy in the mid-nineties a FEW times and the winemakers at Dujac and Comte de Vogue personally took me down to their cellars to taste the wines from bottles and casks. I was purchasing Musigny at about 500 francs and clos de la Roche for 300 a bottles respectively. Those days a Franc was about equal to one HK dollar.
Just my 2 cent worth of opinion.
From Maria to "fokker" ~
回覆刪除CHing, obviously you must be a fan of Burgundy wines. Thanks for your kind sharing! Different people have different method/opinion on serving a wine – breathing or decanting, and for how long. It all depends on winemakers, vintage, region & vineyards, etc.
To let those wines breathed in bottle (原瓶唞氣) for few hours was quite appropriated in this case as we needed to finish 8 bottles within a three-hour dinner. It’s better to have all bottles well-prepared. However, I do agree if the dinner is running long, it will be more enjoyable to serve the wines straight out of the bottle, breathed and developed in glass.
On early this month, I have an occasion to dine and wine with a La Tache 2004. We have it decanted for two hours, then served in glass. Until two hours later, it started showing us its true face. The most impressed drops was the last few sips when finishing the bottle.
However, enjoying wine is very subjective. The most important thing is to follow your own palate and be happy during every event with your buddies.
From "fokker" again ~
回覆刪除I am actually a fan of many types of wines: Burgundy, Rhone (Northern & Southern), Champagne, Alsace, Beaujolais, Loire, Piedmonte, Tuscany, Veneto, Umbria, Compania, Australian,Shiraz, New Zealand etc. Note that I omitted out Bordeaux Rouge because they can be boring, unless of course it is a 89, 90 La Conseillante, 70 Petrus or any good vintages of Haut Brion or Lafleur. There was only 1 bottle of 82 Lafite I liked- other bottles of 82 Laifte did not excite me. Oh and 64 and 67 Latour as these are special years for me. Bordeaux Blanc is another matter: I probably have more Bordeaux Blanc at home and in store in the UK than ANY other types of white wine
Anyway, turning back to burgundy, I found it interesting for the 2004 La Tache to take 2 hours to blossom. My experience with the 70, 71, 76, 83, 88, 91, 92, 95, 97 was quite different from yours; sure, they had some bottle ages when I drank them, but I started drinking the 91 from 97 and on average I drink a bottle of 91 every 1-2 years. Even in 97, I found the 91 was superb straight from bottle and it evolved for about an hour in glass. And for the weaker vintages like 92 I had last year, you need to drink it pretty soon once poured; it drops dead after about 10-20 minutes. For your info, I bought 18 bottles of the 91 at HK$2500 each and got 10% case discount. Those were the days with 90% tax on wines. I still remember buying the DRC Grands Echezeaux for less than 1000 a bottle.
Remember one thing, Burgundies are meant to be served at room temperature, after you pulled it off the cellar (12 degree C). In Burgundy room temperature means a range of 5-18 degree Celcius. I remember drinking a Volnay Taillepieds in a good Beaune restaurant in deep winter and the wine was actually quite cold (did not know the temp, but cold enough to form a layer of condensation on the bottle),when served by the sommelier; it was delicious all the same. Anyways, if you leave the wine uncorked standing in room temperature in HONG KONG for 3-4 hours, you are talking about a warmed-up wine at > 21C. And if you further decant the wine, and if the decanter is not chilled up, the wine is drunk at 23-24 degree C. A higher temperature would bring out more flavours from lower quality wines (just like you drink lower qaulity Sake and Xiao Xing rice wine warmed up), but for good quality stuff this is excessive and destroys the texture and mouthfill. Yes, good wines are not just about flavours, the mouthfill and texture ie. silkiness and chewiness are not any less important. I find drinking a La Tache at 22 degree celcius (esp when poured and left in the glass for 2 hours) quite disconcerting.
At Dujac, they do recommend decanting the wine as they are bottled unfiltered. It even says so on the bottle. I do not find that necessary and the only Burgundies I decant are the WHITE ones. The Baccarat people make this lovely fluke shaped (Champagne)decanter so you could place it in an ice bucket. And aged white Burgundies do benefit from a bit of airing and it is very pretty to look at the golden yellow colour through the crystal.
Again just my 2 cent worth of opinion.