Tuesday, November 9, 2021

Do you Movember? I do



Do you Movember? I do 

Every year, I let my goatee grow for the last few days  of October to be ready for Movember, and keep it for the whole month of November. 

Movember (a "portmanteau" of the Australian-English diminutive word for "moustache", "mo", and "November") is an annual event involving the growing of moustaches, during the entire month of November, to raise awareness of men's health issues, such as prostate cancer, testicular cancer, and men's suicide.




Whether you movember or not, you can still donate if you want at

https://hk.movember.com/

https://us.movember.com/about/foundation

This November is gonna get hairy again. 😁👍

Be safe, be cautious, and take good care of yourself and your love ones.  

Dom

#moustache #noshavenovember #movember #Movember2021 @movember #goatee #stache #lesphotosadom #ledomduvin @ledomduvin #donation #donate #menscancer #menshealth #cancer #awareness @domelgabor #domelgabor

THANK YOU ALL (once again)


THANK YOU ALL  by ©LeDomduVin 2021
THANK YOU ALL 
by ©LeDomduVin 2021


THANK YOU ALL 



THANK YOU all for your continuous support! Much appreciated 🙏👍🍷😁

I'm very happy to still see my blog on the list of Feedspot Top 100 Wine Blogs (*), nestled amongst some of the most influential and informative wine blogs in the world. What an honor! 

Not that I do anything to deserve it, as I don't write much and don't really advertise it either, (as I only do that as a hobby and only post on my blog when I have time), yet, it pleases me to see that I am still there at number 132. That's great!👌👍 🤘🍷😁

And this thanks to all of you, so THANK YOU. I raise my glass to you all. 

Cheers! Santé! 

Dom

(*) In fact, it should be Top 300, as their list contains 292 Blogs.

If interested, find the Feedspot Top 100 Wine Blogs list at 

https://blog.feedspot.com/wine_blogs/

#ledomduvin @ledomduvin #feedspot #toponehundred #wine #wineblog #vin #blog #toponehundredwineblogs #thankyou #thankyouall #number132 #numberonehundredthirtytwo





All right reserved ©LeDomduVin 2021 on all the contents above including, but limited to, posts, texts, writings, quotes, tasting notes, wine descriptions, cocktail recipes, pictures, photos, drawings, illustrations, visuals, graph, and even music (when and where applicable).

Monday, November 8, 2021

HKB - Hong Kong Baijiu


HKB - Hong Kong Baijiu by ©LeDomduVin 2021
HKB - Hong Kong Baijiu
by ©LeDomduVin 2021




HKB - Hong Kong Baijiu 


Trying a new gimmick Baijiu with the team to see if we can do something with it, to drink straight and/or in cocktails 🍸.  

The nose is pretty soft and almost sweet for a Baijiu, not as pungent or alcoholic as I thought it will be. Aromatics of lychee, pears, pineapple, and ripe exotic yellow fruits, mingle with notes of white flowers, chrysanthemum, and hints of fresh almond. The taste is awfully strong for my personal taste, yet, definitely ok for a Baijiu. Displaying similar notes as in the nose. 



HKB - Hong Kong Baijiu by ©LeDomduVin 2021
HKB - Hong Kong Baijiu
by ©LeDomduVin 2021



Personally, I cannot and would not drink it on its own, the reason why I asked our mixologist if he could use his magic and imagination to ease the taste and make it more palatable (to my palate😁). 

He prepared a lovely cocktail made with pineapple juice, homemade camomile syrup, lemon juice, and HKB Baijiu. The result was light, crisp, fragrant, juicy, easy to drink, and delightful I must say. I'm not so much into pineapple usually, but it paired really well with it. The camomile also added a "je-ne-sais-quoi" making this cocktail very tasty. 



HKB - Hong Kong Baijiu by ©LeDomduVin 2021
HKB - Hong Kong Baijiu
by ©LeDomduVin 2021


As for HKB Baijiu, I said that it is a "gimmick" as the story behind it started with a French guy (Charles Lanthier), who, while working in China and discovering the traditional Chinese spirits (also known as "Chinese White liquor") decided to create a "Baijiu" to help Westerners to get better acquainted with it, first intended for the American and European markets. 

Produced in small batches in the Sichuan province (China), HKB (Hong Kong Baijiu) is first distilled from a mash of five grains (sorghum, rice, sticky rice, corn, and wheat), prior being blended in Italy by a grappa producer after aging (in large, neutral terra cotta urns) for two years. 

Regarding the origins of its name, as it has nothing to do with the "Fragrant Harbour" (HK's nickname, known as "Port aux Parfums" in french), I guess the "Hong Kong" part was just to make it more appealing to Westerners. 😉😁👍 

Santé! Cheers! 

Dom 

#hkb #baijiu #hongkongbaijiu @ledomduvin #lesphotosadom #ledomduvin #spirits #cocktail




All right reserved ©LeDomduVin 2021 on all the contents above including, but limited to, posts, texts, writings, quotes, tasting notes, wine descriptions, cocktail recipes, pictures, photos, drawings, illustrations, visuals, graph, and even music (when and where applicable).