Peter sampled the fluffy absintle Suissesse. 彼得尝了尝起泡的瑞士苦艾酒。 12. A cocktail made of sweet vermouth, whiskey, and a dash of bitters. 曼哈根鸡尾酒一种由甜味美思、威士忌和些许苦艾酒调成的鸡尾酒 13. It's a cocktail made by mixing one part of Plymouth Gin and one part of...
mint, pine, spice, baked apple tart and brioche add gorgeous aromatic presence. In this release, the V.O. is so compelling. As always, V.O.
orange zest and jasmine aromas, with suave mineral and smoky lees notes adding complexity. Spicy and precise on the palate, showing very good punch to its strawberry and bitter cherry flavors. Opens up smoothly with air and picks up a bitter rhubarb quality that lingers onto the long, tightly...
The wood really starts to become a little too punchy for me I have to say. With water: some juicer dark fruit qualities such as various compotes and fruit loaf, but also some pretty bitter dark chocolate and espresso notes too. Bullish tannins and black pepper giving a sense of heat. ...
Si Yao Chicken. 1/2 free-ranged chicken poached in Popo’s fragrant aged soy sauce with garlic steamed rice. Soy sauce chicken but the sauce was a very lovely aged soy with notes of star anise and cooked down rock sugar. This is known as “aromatic” or “seasoned” soy sauce in Chin...
From my cellar:1969 Moët & Chandon Champagne Cuvée Dom Pérignon.VM 97. The 1969 Dom Pérignon (Original Release) is fabulous. Aromatically, this bottle is perhaps a touch advanced, but the wine’s inner sweetness and textural depth more than make up for that. In the glass, the 1969 ...
From my cellar:1999 Gros Frère et Sœur Richebourg.95 points. Bright, deep ruby-red. Complex nose melds violet, bitter chocolate, earth, meat and a hint of medicinal austerity. Dense, rich and thick; a wine of compelling richness and sweetness, but also solidly structured despite its acc...