The 2018 Spring Confrerie dinner was a wonderful time with some great Alsatian wines (and non-Alsatian wines) and fantastic food!
16yrs in and still got plenty of life ahead. Caramel, lush soft fruits like papaya and guava, honeyed cashews. — 3 days ago
Hay nose, honey palate, packing quite a bit of alcohol on the finish. — 4 days ago
In the British airways lounge, DBX. Does the trick. — 3 days ago
when in doubt, "'86 it" - 1986 Château d' #Yquem 🙏 beyond-the-imagination honey-and-hazelnut intensity, with so-sexy crème brûlée notes, kept fresh by a perfect undercurrent of acidity and a slight marmelade-like bitterness - a glass of impossible beauty #WineWednesday — 7 days ago
For desert, which I forgot to snap a photo, we had Jenny’s Toasted Almond Sponge Cake with Housemade Citrus Marmalade & Toasted Swiss Meringue. The 2001 Chateau Guiraud was drinking nicely but will continue to develop for another 20 years plus. Beautiful fresh & dried stone fruits; apricots, peach, orange citrus, nectarines & pineapple. Marmalade, honey, nuts with skin, lovely round acidity, beautifully soft integrated minerality and rich polished finish. — 18 days ago
The surprise of our visit. A sav Blanc/semillion blend. Golden color. Wonderful nose. Would make for a great seafood partner or a nice summer drink in backyard. — a day ago
Waxen and pollenous, the white Bordeaux tastes of honeydew peel, shiny apple skin, and resin. Totally appealing, and a total steal. — 9 days ago