特愛2008，結構實淨，味道乾爽，有複雜層次，餘味悠長。Impressed by 2008 the most, love that complications, clean finish and long lasting aftertaste.
Pol Roger Cuvée Sir Winston Churchill 1995 vs 2006, so touched by the matured elegance of the 1995
Pol Roger 頂級香檳 Sir Winston Churchill Cuvee猶如邱吉爾的睿智，充滿深度。把2006和1995來比拼，著實不公平–但世事從來就不公平，否則我也不會這麼幸運地慢嚥輕嚐這兩個年份酒。Sir Winston Churchill Cuvee從來不是輕佻之流，兩者都沈穩，1995年有著輕熟的韻味，已然開放，檸檬乾、烤麵包、香料和芝士等味，但其實力仍有長長後勁。相比之下，2006則尚屬年輕小輩，整體較緊閉，風味主要是柚子、青檸和白花香；相信要再多等五至八年，小鮮肉才開始逐漸滲出男兒氣概吧！
I’m always a big fan of Pol Roger Sir Winston Churchill Cuvee, not only because I admire Churchill’s wisdom & intellect, but the cuvee’s consistent complexity, firm structure & profoundly beautiful flavours impress me much. During our lunch, we had a comparative tasting of Vintage 1995 vs 2006, not a fair game though it’s nice to see how the 20-years span would show on the evolution of a fine champagne. The maturing 1995 is opening up, lots of baking bread, dried lemon, spices & cheeses notes, and there’s still a long way to go. 2006, on the other hand, is youthful and slightly shy, mainly expressing green fruit like grapefruit & lime, there are some hints of white flowers too. Let’s wait for another 5 – 8 years for better integration of flavour elements!
Sake “N” is the collaboration of Hidetoshi Nakata & Takagi Shuzo in Yamagata Prefecture. Quite impressed by the chic blackish-blue coloured bottle & package design, particularly in love with the matte finish and dimple (yes, on the bottle!), which project an image of classy elegance & decent playfulness. Not a particularly aromatic one while the sake was first poured due to low storage temperature, but it started to open up bit by bit over time in room temperature. On palate it’s delicate yet finely structured, soft but complex, mouth filled with beautiful melon & white peach flavours, with an aftertaste full of white flowers & fountain-watered pebbles. A sake with precise depth that needs time and attention.
I always love pairing food with Gin & tonic, not just because of I’m a big fan of gin but I believe exploration is the key to fun gastronomy. Last night I had a very enjoyable Gin & tonic pairing dinner at Kishoku. They showed us how different infused herbs and spices in the gin drink can wonderfully pair various dishes in the omakase menu, the fragrance, flavours, low serving temperature & alcohol of gin spiced up the umami taste of many of these courses. What a savoury evening!
All the gins we had are from the brand Beefeater, and infused with carefully selected ingredients. The ones with cucumber & basil leave were particularly outstanding, the former was distinctively refreshing whereas the latter was fragrant. Both of the above were appetizing and pleasing.