Dinner with Greg & Sayo

Chez Patrick, 26 Peel Street, Central, Hong Kong
Tasted Saturday, February 19, 2011 by Goldstone with 496 views

Introduction

A great catch-up dinner with Greg & Sayo over a gorgeous meal cooked to our request by Chef Patrick and his team.

Flight 1 - Aperitif & Amuse Bouche (1 Note)

  • NV Penet-Chardonnet Champagne Grand Cru Brut Rosé 88 Points

    France, Champagne, Champagne Grand Cru

    Lovely colour......red gold. Yeasty nose.....deep and almost musky in a pleasant way. Palate is very pinprick-sharp, very austere and sharp because of "no dosage"...very angular to the point of being Cubist. The total opposite of Dom Perignom.....austere in a good way.....but similar in quality.

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Flight 2 - Hokkaido Scallops Salad, Smoked Salmon with Foie Gras and Gigs Terrine & Veal Tatare salad (1 Note)

  • 2007 Domaine Marc Morey & Fils Bâtard-Montrachet 94 Points

    France, Burgundy, Côte de Beaune, Bâtard-Montrachet Grand Cru

    Colour of gunflint, light silver-green. Nose is really high-toned, lifted, steely, precise with something exttra-special nettle-ish on the back end. Palate is crisp, very young, citrussy, sharp green apples then segues into enormous inside-your-head resonance......huge rolling thunder. The mid-palate is totally missing at the moment because of its youth....I assume... but then on the back end and finish it just explodes in the head with huge resonance. With extended time in the glass and a further glass it got very citrussy, lemony, very young but oh so vibrant....seashells...slate....minerals...just lovely. This needs food at the moment and went wonderfully with Lightly Seared Hokkaido Scallops and a side dish of Veal Tatare.

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Flight 3 - Roast Baby Bresse Pigeon with Confit Leg followed by French Artisan Cheeses (2 Notes)

  • 1982 Château Gloria 95 Points

    France, Bordeaux, Médoc, Saint-Julien

    Deep opaque garnet red in colour. Perfect deep and complex and very clean barnyard nose.....lovely depth. Palate is leather sofas and really deep rich unctuous fruit that moves into a wave of resonance that builds and builds like powerful rolling thunder......into a huge explosion in the head. The depth of fruit is enormous and complete......huge power. Really meaty and deep....but fresh. It gets really thich and chewy with time in the glass......beautiful and so resonant. I think this was an ex-chateau bottle and it was an absolute treat.....this was knocking on the door of 96 points territory (which I define as "Truly and Memorably Extraordinary)....then the 1984 Hill of Grace came along.

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  • 1984 Henschke Shiraz Hill of Grace 96 Points

    Australia, South Australia, Barossa, Eden Valley

    Double-decanted from a Museum Selection bottle then stored in the fridge for 5 hours before serving. Transparent light ruby red colour.....very bright. Nose is high-toned strawberries and vanilla pod ....mushrooms...woodlands....white mushroms....straberries getting richer...spearmint....hugely multi-dimensional in an unusually light way. Palate is light, lifted, perfumed red fruits......diaphanous.....develops in the glass and successive glasses into incredible rich, ripe but youthful and light raspberries and other redcurrant fruits. Utterly gorgeous and silencingly captivating.

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Closing

Great food, great company and really exceptional wines, especially the Ch. Gloria that showed its best exceptional colours on the night and the Hill of Grace which again demonstrated why it is a qualitative challenger to Grange, despite its now outrageous price.

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