LeDomduVin: Food & Wine tasting

Food & Wine tasting for an upcoming event at Rosewood, Hong Kong 

Ruinart Champagne Blanc de Blancs NV

Light, refreshing, and zesty, it has delicate aromas of green apple and citrus fruit, white flowers, and notes of freshly baked bread. A quaffable champagne, perfect as an aperitif and with the scallops.  

Cloudy Bay Sauvignon Blanc 2023

Cloudy Bay is a classic for BBQs and garden or beach parties. It is mass-produced, with over 100,000 cases annually, and is known for its mass appeal and consistency. At first glance, I did not think it was the right choice for this event, yet I was pleasantly surprised. It was nice, fresh, zesty, mineral, well-balanced, and harmonious, with a lively acidity and a mouth-watering palate. It paired well with the food of the first few dishes (Scallops, Risotto, Cauliflower, and fish). 

Joseph Phelps Cabernet Sauvignon Napa Valley 2021

I had not tried this wine for a few years and thought it might overpower the food, especially this young. Yet, it proved me wrong. A blend of 92% Cabernet Sauvignon, 4% Petit Verdot, 2% Cabernet Franc, 1% Merlot, and 1% Malbec, the 2021 Napa Valley Cabernet Sauvignon is a medium to full-bodied, opulent, and layered wine with rich aromas of ripe black currant, tobacco, leather, and hints of dark chocolate. The palate is smooth, well-structured, and textured, with good balance, acidity, depth, and length. Despite its youth and aging potential, it is incredibly approachable now. Love it.   

Cheers! Santé!

Dom

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LeDomduVin: Message on the label - Emil Bauer

Message on the label - Emil Bauer

Great label, seen this summer, on the shelves of a brasserie/restaurant inside of Frankfort Airport while waiting for a flight connection to Bordeaux.

Too bad I did not taste the wine ( I saw it too late), but if the wine is as frank, direct, and persuasive as the label's message, it must be great. I totally agree and adhere to it.

Cheers! Santé!

Dom

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LeDomduVin: 2009 Cloudy Bay "Te Koko" Sauvignon Blanc Marlborough New Zealand

2009 Cloudy Bay "Te Koko" Sauvignon Blanc Marlborough New Zealand

Those who have tasted the extraordinarily complex and rich Pouilly-Fume wines that the late Loire Valley wild boy and Sauvignon Blanc Icon Didier Dagueneau used to craft will love Te Koko.

I had the pleasure of meeting Didier at a few tastings in the mid '90s and will never forget these brief yet memorable encounters. Wherever you are now, I'm sure you continue to craft wonders in the very unique style characteristic of your personality. Hommage a toi Didier, the wine world misses you and your gems.

"The grapes were harvested in the cool of night to preserve fruit flavour and loaded immediately into the presses. After settling the juice for a period of two to three days, the juice was racked directly to the French oak barrel (less than 10% of which was new) and allowed to undergo a slow wild or “natural” fermentation. The primary fermentation, which took until December (8 months) to complete in some batches, was followed by spontaneous malolactic fermentation. The wine was left in barrels on yeast lees until October 2010, when it was racked and lightly fined for clarity. The wine was bottled mid-November." - Courtesy of http://www.cloudybay.co.nz

Behind its clear, clean pale yellow robe with greenish nuances, Te Koko 2009 presents a nice, clean, aromatic nose full of mineral, floral, and slightly oaky notes mingling with zesty white and yellow fruit. Lovely and expressive despite the woody hints, which are quite present yet well integrated into the other aromas. At first, on the palate, it almost feels like a white Burgundy, somewhat similar to those of Domaine Leflaive, yet with a touch less mineral, but with ripper fruit. The rich texture is definitely reminiscent of a good and ample Pouilly Fume. The mineral and acidity balance well the voluminous mid-palate and gently extend towards the long finish. Loved it. (Tasted 2.11.2012)

Enjoy,

LeDom du Vin

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