Comments on my notes

(5 comments on 3 notes)

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White
2008 Domaine Leflaive Chevalier-Montrachet Chevalier-Montrachet Grand Cru Chardonnay
9/9/2017 - BradE wrote:
  • fokker commented:

    10/16/18, 5:36 AM - Cannot agree with u more. All 3 bottles I tasted were premoxed.

Red
2006 Château Bahans Haut-Brion Pessac-Léognan Red Bordeaux Blend
Took about half an hour after pouring from bottle to glass to open up. Some cedar, violets, cassis and cherries, with a touch of tobacco leaves and cinamon.
A very pleasant wine and eager to please. Very good with deep-fried shredded white turnip in batter, a Teochow specialty.
  • fokker commented:

    8/29/16, 1:12 AM - To Mr. Buzzoff,
    We did not decant the wine and poured straight after opening to glass. It took around half an hour to start singing.
    Personally, I don't mind drinking young wines for fruitiness and freshness, and tannin is kinda OK with me, unless it is really harsh. I do think this wine is quite yummy at present esp. if you decant it and wait for half an hour. However if you wish for more secondary complexities, a 3-4 more years' wait (tops) would be OK. Longer than that the fruit would be compromised.

  • fokker commented:

    8/29/16, 3:01 AM - I do like to decant my wines if possible, but in Hong Kong in some REAL local restaurants (likely they don't have decanters, but I use their non-smelly beer jar sometimes!!!!) decanting a wine seems a bit pompous, even if you BYO decanter.
    The reason for me is that over the years of drinking, I really dislike the phenomenon of the last glass being the best. The prior opening and breathing may not work in HK esp in the Summer, as the room temp is too high and if you leave the wine out for too long, the wine is warmed to 20 Celsius +, even there is air-conditioning. I dislike warm wines. I sometimes remedied this by putting one of the wine coolers back on, but then this warming and cooling could disturb the wine.

Red
1997 Torbreck RunRig Barossa Valley Shiraz Blend, Syrah
11/9/2014 - fokker Likes this wine:
93 points
Still purple at the rim, but not the typical dark as night opaque Aussie shiraz. Nose of smoke and cloves and herbs. Tasted soft and silky, with fruits of blackberries and flowers--the viognier probably had something to do with this. Killed the Mouton 79 after it.
  • fokker commented:

    11/10/14, 2:48 AM - The last 79 Mouton I had in September 14 performed much better than the bottle last night and I thought it could take on the Run Rig. Well, as they always say, bottle variations.
    Also, I served a dish of Vietnamese style cold beef salad first (you know, lime juice, fish sauce, palm sugar, fried shallots and garlic mix) and we needed a more spicy wine to go with that. The Mouton was meant to accompany the milder tasting dish of grilled Okinawa dry-aged pork chop served as the last course, with a warm salad of mixed crunchy vegetables. The Mouton would have worked if it was as good as the one 2 months ago.
    FYI, I lived in various cities in Australia for more than 12 years.

  • fokker commented:

    11/11/14, 2:45 AM - Yap, both 78 and 79 are under-rated indeed. The big guys are good, but it is surprising that the smaller ones like Beychevelle, Giscours and litte Branaire also tasted superb when I lasted had them a few years bac,.

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