Loire based dinner at Fuleen Seafood, Chinatown, NYC w/ Brad Kane and several others. A wonderful wine but placed in the wrong sequence for this evening. It would have shown much better earlier in the meal when we were still in the thick of eating the razor clams and other delicacies. Very floral and delicate in a typically Goldert way. 50+13+13+8.5+8.5 = 93
A night of stellar wines from Vouvray, Germany and Alsace. (Fuleen Seafood House): A terrific wine in its own right, it actually got a little lost in this lineup of high acid wines with lower alcohol levels. Beautiful and typical gangbuster Gewurz nose that's a fusillade of lychee, floral, ginger and nutmeg aromas. Sweet, pleasantly plump with an oily texture and like flavors as aromas. There's some bitterness and alcohol on the spicy finish. Quite nice and in good shape for a twenty-three year old Gewurz, even if it is a bit of a sluggard in this company. A-.
100 Year Old Champagne and Other Wonders (Kingyo, Marina Square): I thought this was excellent and drinking extremely well. It was a bit reductive when first poured, even though we had opened this to breathe a couple of hours before hand. Thankfully though, the overt rubber band notes on the nose blew off very quickly in the glass to show a very honeyed nose replete with poached pear and lychee aromas alongside white musk and flower petal scents. Just gorgeous. I really liked the palate too. There were little petrolly hints hanging around the attack, and then the wine opened up into rich notes of dried lychee and spice that melted beautifully over the midpalate in a creamily textured caress. Acidity was not all that high given the varietal and the vintage, so that some on the table found it fat, but I thought that this was more fleshy and voluptuous rather than flabby. It was never cloying and, in fact, rather wonderfully drinkable all the way into a long nutty finish, where buts of spice and earth emerged alongside the sweet, honeyed flavours that marked the rest of the wine. I loved this.
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