葡萄酒新手選

生日會總是最恐怖的, 今年M大生日補足了去年沒有舉辦的遺憾, 開的酒比人多, 不過為了給M大慶祝, 只好把肝都捐出來囉, 天可是好酒滿桌, 而且吃到L'etoile的巧克力蛋糕, 好吃到瘋了.

NV Champagne Louis Roederer Brut Premier
2005 Chateau Monbousquet Bordeaux Blanc
2006 De Montal Vin de Pays des Cotes de Gascogne 'Le Rieutort'
2006 Domaine Bernard Morey, Bourgogne Blanc
1979 Domaine des Baumard, Savennieres Clos de Papillon
2005 Domaine Taupenot-Merme, Morey-Saint-Denis
2002 Domaine Hubert Lignier, Morey-Saint-Denis
1996 Domaine Pierre Damoy, Chapelle-Chambertin
1998 Chateau Pape Clement
1997 Paul Jaboulet Aine, Hermitage "La Chapelle"
2000 Artadi, Pagos Viejos Rioja
2003 E. Guigal, Condrieu Luminescence
2005 Domaine des Baumard, Quarts de Chaume

 

NV Champagne Louis Roederer Brut Premier
小白花與礦石香氣為主, 漸漸有甜甜的水果香氣, 喝起來酒體中瘦, 礦石感多且酸度明顯, 會讓人有些尖銳的印象.
WA 90

2005 Chateau Monbousquet Bordeaux Blanc
許多的桶味, 玫瑰花精油香, 後面是礦石與青草氣息, 喝起來有點像是含一顆稍微有苦味的礦石, 或是不帶澀味的植物梗, 酒體中, 酸度稍微明顯.
WA 92-95
Another excellent vintage for Bordeaux's dry whites, which tend to be vastly underrated and exceptionally long-lived (30-40 years in some cases).  The 2005s possess crisp acidity as well as serious weight, richness, and texture.  Space constraints did not allow full tasting notes, but this is one of the top 2005 dry white Bordeaux wines.


 

2006 De Montal 'Le Rieutort', Vin de Pays des Cotes de Gascogne
鮮嫩的青草與檸檬, 一點鳳梨香氣, 柑桔皮, 口感稍微圓潤, 喝起來頗為順口, 簡單好喝的餐酒, 由Colombard與Cabernet Blanc釀成, Colombard最常釀成Cognac與Armagnac, 在Cotes de Gascogne這個地方常拿來做成餐酒.

2006 Domaine Bernard Morey, Bourgogne Blanc
順口, 酒體稍微圓潤, 一直搞不清楚他有沒有用橡木桶...


 

1979 Domaine des Baumard, Savennieres Clos de Papillon
一開始花香奔放, 不過很快的就消逝了, 似乎沒有啥香氣, 只有淡淡的麥桿與甘油, 搭配一點水果乾感覺, 口中酸度中高, 尾韻的酸度還越來越強, 看來竟然沒有掛掉, 老Chenin Blanc的特別經驗.

2005 Domaine Taupenot-Merme, Morey-Saint-Denis
顏色深濃, 新桶比例頗高, 一些動物味, 咖啡, 慢慢有漿果與隱約花香出現, 標準的濃郁甜美派勃根地, 香氣新派適合及早享樂, 口感後段稍微鬆散, 餘韻短短.


 

2002 Domaine Hubert Lignier, Morey-Saint-Denis
可愛的草莓蛋糕, 花香等等氣息, 細緻而悠長, 加上些土石與桶子香氣, 中段是小酸李與較多的土地感, 後段是杉木與一些中藥材的感覺, 氣味變化複雜, 喝起來是可愛的漿果口感, 非常棒的酒.
WA 87-88
The 2002 Morey-St.-Denis sports a dark berry-scented nose. Satin-textured on the attack, displaying loads of spicy blackberries, it tightens in the finish revealing tannin that will need to resolve for it to merit an excellent score. Anticipated maturity: 2005-2010.

1996 Domaine Pierre Damoy, Chapelle-Chambertin
活潑甜美的新鮮草莓, 櫻桃等水果香氣, 頗有新世界的熟熱感, 一些花香, 一點皮毛與土石, 枝葉, 口中甜美酸度中高, 喝起來順口且單寧細緻, 香氣也漸漸變化.


 

1998 Chateau Pape Clement
許多的煙燻味, 酸李, 薄荷, 一點花, 氣味濃厚且香豔奔放, 慢慢有更多的土地, 杉木以及令人神迷的菸草氣息, 酒體喝起來紮實濃厚卻不會有壓力, 是支令人感動的好酒.
WA 93
A prodigious effort from Pape Clement, this wine is smokin'! It boasts a dense ruby/purple color in addition to a terrific nose of charcoal, blackberries, cassis, tobacco, minerals, and spice. This brilliantly-focused, medium to full-bodied 1998 already reveals a boatload of complexity as well as a remarkably long finish. A large-sized effort for this estate, it exhibits a sweet mid-palate and ripe tannin. Anticipated maturity: 2003-2025. Bravo!

1997 Paul Jaboulet Aine, Hermitage "La Chapelle"
醒酒一個多小時, 剛到入杯中是細緻的菸草, 巧克力與甜奶油花瓣, 咖啡糖, 漸漸有熟甜李, 焦糖與土礦味, 後面有一些蜜餞與皮革香氣, 香緻變化多端且細緻豐富, 非常棒, 不過喝起來的感覺倒是沒有那麼驚艷, 可能是單寧表現稍微澀了些, 這支酒非常適合拿來慢慢享受.
WA 93
The 1997 Hermitage La Chapelle has begun to completely close down, which is surprising in view of how sweet, seductive, and precocious this vintage can be. However, the color seems to get deeper with exposure to air (the wine was far more drinkable after 24 hours of aeration than it was upon opening). The moderately intense bouquet exhibits plenty of ripe blackberry and cherry fruit, in addition to spicy, mineral characteristics. There is considerable weight and volume, but the wine is tight, and nearly impenetrable, leaving an impression of a large, deep, four-square monolith in need of 7-10 years of cellaring - at the minimum. This is an outstanding Hermitage La Chapelle that will have at least three decades of positive evolution. For readers intent on committing infanticide, open and decant it 12-24 hours in advance. The improvement is dramatic. Perhaps it is Jacques Jaboulet's preference to bottle with very high levels of CO2 (1200 ppm) that makes this wine so difficult to taste in its youth. Anticipated maturity: 2007-2025


 

2000 Artadi, Pagos Viejos Rioja
少許菸草, 酸李, 土石, 悶悶的桶子香氣, 後來是濕土還有樹葉, 以及慢慢出現的醬香, 巧克力木屑, 口中酸度中高, 結構好, 喝起來稍微有粉感, 有如穿戴整齊的野人, 整齊的衣冠下還是流露出強壯不羈的氣息, 香氣有複雜度且會變化, 不過並沒有那奔放的感覺, 野人扭扭捏捏.
WA 94
The dense, rich 2000 Pagos Viejos possesses a saturated ruby/purple color, a layered, expansive texture, and additional oak, extract, and glycerin characteristics in the finish. It will benefit from 1-2 years of cellaring, and should age for 10-15 years.

2003 E. Guigal, Condrieu Luminescence
第一次喝到Viognier甜酒, 真的是非常有趣, 有著偏金黃色的酒體, 許多帶點spicy的花香, 甚至有顆粒的花粉感, 柑桔皮與蜂蜜, 喝起來不若聞起來那邊濃郁奔放, 這一直是Viognier這個品種的特色, 雖然是甜酒, 不過還是可以感覺到甜蜜之後的微水感, 喝起來有點濃稠, 非常奇妙的搭配, 這是M大從香港搬回來的好東西, 產量極少且台灣可是買不到, 感謝啦.
WS 93
Beautiful dried peach, apricot and pear fruit flavors, with additional notes of quince, anise and minerals. Combines the sweet fruit character of a late-harvest wine with the structure and minerality of a dry wine to give a unique experience. Drink now through 2008. 230 cases made.




2005 Domaine des Baumard, Quarts de Chaume
嘖嘖, 我只能說這支酒實在是太好喝了, 雖然喝到這個年份第二次, 還是很感動, 鳳梨乾, 柑桔, 花蜜, 口中酸度與甜度平衡感洽到好處, 濃郁甜美卻又不容易膩, 中段慢慢出現芒果乾以及更多花香, 之前也喝過陳年一陣的酒, 這支酒新鮮喝的狀態還是比較迷人喔.
WS 98 (Highly Recommended)
A jaw dropper, with orange blossom, persimmon, fig and quince flavors that remain remarkably bright and light, thanks to the riveting acidity and a superfine, minerally finish. Pure and perfectly balanced, this refuses to break down in the mouth. The best since the monster 1995. Drink now through 2032.





大榮華月餅, 實在好吃, 今年吃到一個半島的也很好吃.




L'etoile的巧克力塔, 實在是好吃到連吳三桂都要爬起來放清兵入關了.
http://letoilepatisserie.blogspot.com/




怎麼會有這麼好吃的巧克力塔...光是用複雜度這幾個字根本沒辦法形容, 奶香與醇厚的巧克力交融在一起, 一口咬下去裡面軟黏的巧克力讓舌頭感受到最華麗的甜味. 被米其林饕客譽是全巴黎最好吃的巧克力塔.




L'etoile冰淇淋, 濃縮般的牛奶香與濃縮的香草氣息.




兩種東西家在一起, 我只能說這是我這輩子吃到最棒的甜點組合之一, 絕不誇張.