Elisabeth Salmon dinner at S.K.Y. (Chicago, IL): This is what a well-stored aged champagne should taste like, at least, in my mind. Lots and lots of biscuit, bread, nuts, and mushrooms on the nose and palate, but the acidity is still present and providing a serious lift to all those savoury elements. There's an aroma on this that makes me think of the shiitake-infused soy sauce that they serve at Fat Rice, but it's not soy in the over-the-hill-Barolo sense.
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10/23/2017 - acyso wrote: 95 Points
Elisabeth Salmon dinner at S.K.Y. (Chicago, IL): This is what a well-stored aged champagne should taste like, at least, in my mind. Lots and lots of biscuit, bread, nuts, and mushrooms on the nose and palate, but the acidity is still present and providing a serious lift to all those savoury elements. There's an aroma on this that makes me think of the shiitake-infused soy sauce that they serve at Fat Rice, but it's not soy in the over-the-hill-Barolo sense.
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5/11/2017 - acyso wrote: flawed
Rioja dinner at Phil's (Chicago, IL): Corked! Grr...
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