China Conservatory Dinner

meizhou restaurant
Tasted Friday, April 27, 2018 by JerM with 114 views

Introduction

lovely dinner with Profs Han and Li, and Master Ng.
simple wines which worked fantastically amidst traditionally braised pork and green sichuan pepper, delicate chilli stir-fry and floating egg-froth soup.
Convivial!

Flight 1 (2 Notes)

  • 2014 Château Bolongbao Nature de Roubie 92 Points

    China, Beijing

    [12.5%; Merlot+Syrah] Light red fruit, exotic floral spices. Approachable, green peppercorn, white peach fruits. Clean, enjoyable. Sweet-fleshed fruit reminiscent of carbonic maceration? Paired beautifully with the signature meicai-kourou (braised pork belly with pickled mustard green) and green-szechuan-pepper beef! Special!

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  • 2002 Château Croizet-Bages 91 Points

    France, Bordeaux, Médoc, Pauillac

    Roasted peppers, soft red and black fruit, cassis, gentle spice. Bright juicy acidity, resolved tannins, pleasant body. Layered, transparent, easy and resolved. Drinking nicely with our signature meicai-kourou (braised pork belly with pickled mustard green) and green-szechuan-pepper beef!

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