Not really but actually Chinese tucker with red wine.
To celebrate the wifes PhD and as thanks for looking after his son during his school holidays we were taken out to dinner by a friend from Taiwan.
A lobster and tofu soup was followed by Peking duck, braised scallops, sang choi bow (lettuce leaf with left over duck), King crab in ginger sauce, sizzling pepper beef, sizzling ginger prawns and green veg. Yep I ended up feeling a tad on the chockers side.
Drinks started with:-
Krug Grande Cuvee
Pretty good if you like piss yellow vegemite. A bit over the top for me. Others present liked the style.
Vasse Felix Heytsbury (Red) 2000
Bloody good stuff. Black in the centre and opaque right to the rim which was bright garnet. Huge nose with that MR earthiness, very slight green bean/capsicum but whopping cassis. Gobs of sweet cassis fruit in the mouth complimented by an earthy spiciness, soft drying tannins and cedary oak.
Excellent now and will only get better over the next 5 to 10 years.
Penfolds Grange 1988
Great colour still with only a hint of its age. Huge chocolate, blackberry, and mocca nose but initially disappointing palate showing only a bit of sour stewed plum in the middle palate. The palate opened over 1/2 to 3/4 hour in the glass to give increased breadth and the flavours of sweet blackberry and chocolate to go with the still present stewed dark fruits. Tannins were non existant and the oak was barely evident.
Drinking well but I would be drinking them all now if I had any.
And yes, the reds went very well with the food, both having that touch of sweetness.
Chinese Red
-
Adam
