14 March 2008
Leroy Monthelie 1999
Earthy, taste of pork. After 2 hours of opening, developed a secondary hint of hickory. Structure strengthened throughout the drinking period of 3 hours. Rate: 86
Armand Rousseau Gervey Chambertin 1999
Leathery, medium hint of pork. More powerful than the Monthelie but surprisingly less complex over the drinking period. Rate:85
Ferdi
Sunday, March 16, 2008
Tuesday, March 11, 2008
Chateau Leoville Las Cases 1985
March 2007
Medium to full body, deep ruby color. Ripe with black currant. Primary bouquet of dark fruit with secondary hint of tabacco and vanilla. Long finish. After 3 hours of decanting the wine is still youthful. Can last for another 5-10 years. 93-95 points.
Ferdi
Medium to full body, deep ruby color. Ripe with black currant. Primary bouquet of dark fruit with secondary hint of tabacco and vanilla. Long finish. After 3 hours of decanting the wine is still youthful. Can last for another 5-10 years. 93-95 points.
Ferdi
Saturday, March 1, 2008
Robuchon a Galera, Macau
29 February 2008
It was not my first time at Robuchon but the experience was one of the finest I have had at the restaurant. Firstly we were given the only private room. Secondly we arrived at 6:30pm sharp and there were no other guests around. Therefore the service was very fast and attentive. But do not get me wrong, their usual standard of service is excellent, and this time it was just extraordinary.
My appetizer was pan-fried foie gras with tomato and grapefruit sauce. It was perfectly cooked and the flavours were very well balanced. The main course was Kagoshima beef with fried potatoes on the side. The meat was less marble than the usual Kobe beef, but was certainly more tasty. The dessert was rum souffle.
We had a bottle of 1996 Vieux Château Certan with the main course. The wine had a pleasant nose of mocha and black fruits, but the body was relatively light for the main course. There was still noticeable tannin, which gradually resolved after an hour in the glass. Overall it was elegant and well structured, but lacked a bit of weight. I gave it a score of 86.
The dessert wine was 1989 Château Suduiraut Crème de Tête. It was stunningly powerful, with a sweet nose of peach and pineapple. On the palate there were layers of glycerin, honey and a full body which was comparable to a good vintage of Chateau d'Yquem. What a pleasant surprise. Score 96.
Frederick
It was not my first time at Robuchon but the experience was one of the finest I have had at the restaurant. Firstly we were given the only private room. Secondly we arrived at 6:30pm sharp and there were no other guests around. Therefore the service was very fast and attentive. But do not get me wrong, their usual standard of service is excellent, and this time it was just extraordinary.
My appetizer was pan-fried foie gras with tomato and grapefruit sauce. It was perfectly cooked and the flavours were very well balanced. The main course was Kagoshima beef with fried potatoes on the side. The meat was less marble than the usual Kobe beef, but was certainly more tasty. The dessert was rum souffle.
We had a bottle of 1996 Vieux Château Certan with the main course. The wine had a pleasant nose of mocha and black fruits, but the body was relatively light for the main course. There was still noticeable tannin, which gradually resolved after an hour in the glass. Overall it was elegant and well structured, but lacked a bit of weight. I gave it a score of 86.
The dessert wine was 1989 Château Suduiraut Crème de Tête. It was stunningly powerful, with a sweet nose of peach and pineapple. On the palate there were layers of glycerin, honey and a full body which was comparable to a good vintage of Chateau d'Yquem. What a pleasant surprise. Score 96.
Frederick
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