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Kitchen Istanbul w/ Ben and Meg
Kitchen Istanbul, SF
Tasted February 21, 2018 by RajivAyyangar with 163 views
Introduction
Fried Haloumi Cheese was amazing! Crunchy and savory bombs. Like the bacon of cheese.
Lamb chops with mint relish were also delicious.
Flight 1 (3 notes)
Red
1998 Chateau Musar
93 points
This had a very short decant - just an hour as it was opened at the restaurant. It sang out as well as could be expected under the circumstances.
Classic Musarian nose - showing spicy dog fur (brett), bruised apple, balsamic, ethyl acetate, dried flowers. The fruit character is lighter black cherry and tart raspberry - consistent with my impression in the past that this is a more Burgundian style. However there was a hint of tertiary cassis - a tamari-blackberry note that's characteristic of mature Musar. The tertiary character seems to be maturing, and although not forceful right now, it may become so.
After approximately two hours, a darker, smokier, roasted blackberry note emerged - reminiscent of the reductively dark, almost burnt '72.
In the past I've characterized the '98 as a "Beautiful" styled Musar, similar to the 2000 and 2001, in contrast to the "Bold" 99,04,91, the "Atypical" 03,97, or the "Centered" 95, 94. For the '98, this may be merely a fact of its stage of maturity. It may blossom into a different character yet.
The palate was classic Musar: medium all around, with beautiful balance, integration, and length. No structural elements stood out. The tannins were melted and satiny.
Classic Musarian nose - showing spicy dog fur (brett), bruised apple, balsamic, ethyl acetate, dried flowers. The fruit character is lighter black cherry and tart raspberry - consistent with my impression in the past that this is a more Burgundian style. However there was a hint of tertiary cassis - a tamari-blackberry note that's characteristic of mature Musar. The tertiary character seems to be maturing, and although not forceful right now, it may become so.
After approximately two hours, a darker, smokier, roasted blackberry note emerged - reminiscent of the reductively dark, almost burnt '72.
In the past I've characterized the '98 as a "Beautiful" styled Musar, similar to the 2000 and 2001, in contrast to the "Bold" 99,04,91, the "Atypical" 03,97, or the "Centered" 95, 94. For the '98, this may be merely a fact of its stage of maturity. It may blossom into a different character yet.
The palate was classic Musar: medium all around, with beautiful balance, integration, and length. No structural elements stood out. The tannins were melted and satiny.
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Comments (9)
Red - Fortified
2006 Kavaklıdere Öküzgözü Tatli Sert
82 points
Tasted like a very weak Port - maybe 17% alcohol. Medium tannins. Medium sweetness - maybe 50g/L. Medium acid. Some purple fruit.
White - Fortified
2006 José Maria da Fonseca Moscatel de Setúbal Colecção Privada Domingos Soares Franco
85 points
Fortified Moscatel. I didn't think it was fortified at first - seemed like maybe 15% alcohol (probably closer to 17%). Some golden raisin fruit and a perfumed ethyl acetate VA. Medium plus acid. Medium sweetness - maybe 70g/L. Good dried apricot fruit on the palate.
I'm guessing there's some drying of the fruit here? Overall it could use more acid and more complexity, but it was nice to drink as dessert.
I'm guessing there's some drying of the fruit here? Overall it could use more acid and more complexity, but it was nice to drink as dessert.