wrote:

Saturday, October 15, 2011 - I had this served to me at L2O in Chicago as a pairing for a Shabu-shabu course. I was disappointed to see a 2004 be brought out and was unimpressed on tasting it as this was lacking fruit and had a pretty nasty green streak running right through the middle of the palate. I wasn't quite sure what the sommelier was thinking. It paired reasonably well with the food, but neither did much for the other. Then after the Shabu-shabu, they brought back the dashi we had just cooked our food in (various fish and some chunks of foie gras) with some buckwheat noodles and jazzed up with some yuzu. Something about the earthy dashi and the green citrus flavor of the yuzu made the most amazing pairing with this wine. The pairing was so good, I have no idea what to score this wine, as it was somewhere in the mid to low 80s by itself, but the pairing was extraordinary. Its really a testament to the skills of the sommelier at L2O. I'm really glad I got to try this wine.

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