Jancis Robinson Dinner

Pudong Shangri-La
Tasted Saturday, February 27, 2010 by winebuff037 with 144 views

Introduction

The event is organised by ASC at CNY2,500/person. Menu and wine paring as follows:

Yangzhou Cold Dishes Combination
Braised Abalone Mushroom with Seasonal Vegetables
Leroy Bourgogne Aligote 2006
*****

Steamed South China Baby Lobster with Garlic
Gaja Gaja & Rey Chardonnay 2005
*****

Double Boiled Farm Chicken Soup with Bamboo Sums
*****

Peking Duck Served with Pancakes
Stag's Leap Wine Cellar Cask 23 2005
Chateau Cos d'Estournel 1995
*****

Braised Beef Short Rib with Honey Gloze
Penfolds RWT 2004
*****

Seafood's Fried Rice in Bamboo
*****

Chilled Mango Puding
Alois Kracher No.7 Chardonnay 1999
*****

Flight 1 - Registration (1 Note)

Bollinger Champagne were served at registration. I like it as it is rich and flavourful, not too acidic. I ordered 6 bottles.

Flight 2 - Starters (1 Note)

Paired well with the cold dish and vegetables. I loved the Aligote and ordered 12 bottles.

Flight 3 - Steamed Lobster (1 Note)

Liked the wine but a bit pricy.

Flight 4 - Peking Duck (2 Notes)

I was so looking forward to the Cask 23, but it turned out just OK--a bit of let down. While it still showed the characteristic of a California fruit bomb, the fruit is not as strong as I expected. The Cos on the other hand is superb--intense, jammy, and simply delicious. In my opinion, it is the best wine of the tasting. I ordered 12 bottles.

Flight 5 - Braised Beef Short Rib (1 Note)

Typical Australian Shiraz.

Flight 6 - Chilled Mango Puding (1 Note)

I don't like sweet wines. Had a sip, can't say much.

Closing

An enjoyable evening, I was a bit let down by the speaker. The voice was too low to hear clearly and very little sharing.

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