擁泡星期一 Indulging myself in fine bubbles – 4/12/2017

我的十二月第一個週一,叫作「擁泡星期一」

Bubbly Monday started with Pol Roger

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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 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!

Thanks Altaya for the invitation & arrangement!

Thanks Altaya for the invitation & arrangement!

產品查詢:大亞洋酒 Enquiries: Altaya Wines

Beaucastel Wine Dinner by Altaya @ Gaddi’s – 12/6/07

Beaucastel Wine Dinner

Pierre Perrin, proprietor and winemaker of the esteemed Chateau de Beaucastel from the Rhone Valley, and Altaya Wines Limited are very proud to host a fine wine dinner at the luxurious Gaddi's restaurant of The Peninsula. Chef David Goodridge has created another fabulous menu featuring classic French courses coupled with some exciting contemporary angles.

The entire range of Beaucastel will be featured including the rare and old vine sourced 2002 Rousanne, the delicious and singing 1988 Chateauneuf du Pape and the quite brilliant Hommage a Jacques Perrin Chateauneuf du Pape from 2001 (Parker 99 pts). Also, on arrival you will be greeted by a Jeroboam (3L) of Pol Roger Brut Reserve with various exquisite canapés to enliven your palate for the evening ahead.

To reserve your place, please call Vicky at Altaya on 2523 1945 or Gaddi's on 2315 3171.

Menu

Gaddi’s Wine Dinner
Château de Beaucastel
Tuesday, 12th June 2007

Champagne and canapés
Pol Roger, Brut Reserve
NV (Jeroboam)

Mosaïque de veau, porc et foie gras, noix rôtis et reinette caramélisée


Layers of veal and pork fillets with marinated goose liver, roasted walnuts and caramelised apple
Coudoulet de Beaucastel Cotes du Rhone Blanc 2005 Beaucastel Rousanne Vieilles Vignes 2002

Raviolo de joue de boeuf braisée, sauce au vin rouge, chou-fleur et câpress
Red-wine braised beef cheeks wrapped in pasta with cauliflower and capers
Beaucastel Chateauneuf du Pape Rouge 2003

Royale d’oursin, rouget poêlé et jus de bouillabaisse
Light sea urchin custard with pan-fried red mullet and bouillabaisse jus
Beaucastel Chateauneuf du Pape Rouge 1999
Beaucastel Chateauneuf du Pape Rouge 1988

Pigeonneau de Bresse cuit au four à la croûte de truffe noire, cuisse confite et pointes d’asperges blanches
Black truffle crusted, oven-baked Bresse pigeon, leg confit and white asparagus

Beaucastel Chateauneuf du Pape Hommage a Jacques Perrin 2001
  

  
Composition tiède d’Abondance
Warm composition of Abondance

Coudoulet de Beaucastel
Cotes du Rhone Rouge 1998


  Pêche pochée au Muscat, glace au Champagne et sabayon a la lavande
Poached peach in
Muscat with Champagne ice cream and lavender sabayon
Perrin Muscat de Beaumes de Venise 2004

Moka ou thé
Peninsula

Mocha or Peninsula tea
Petits fours

$2,988.00 plus 10% service charge per person