Bonheur - the long missing wine buddies are back!

Remhoogte Estate Wine 2004

Africa Stellenbosch
Produced by Michel Rolland and Auguste Natter
Blend: Merlot, Cabernet Sauvignon and Pinotage

Looking at winery like this (the view above),  african wineries are worth paying a visit, espeically when
famous Bordeaux oenologist - the influential Rolland effect is the producer!

Dry body, with strong hint of "corn" and cranberries. Fruity and easy drinking style. Stronger black current in palate. The acidic and tannin tangle on my tongue for a while and gone. Mimic bordeaux style however the aftertaste needs to catch up.
Not sure if 2004 is a matured vintage to drink for Stellenbosch.

Food Pairing: Goes so well with 36 months parma ham and melted Parmesan cheese. My choice of typical Foie Gras will be better for even stronger cab dominant wine. And the pan-fried scallop is quite a highlight as the inside is still very fresh and meaty. Even pan-fried seafood pairs quite well with this wine.

Eight Heritage 2007

The only 'winery' in Hong Kong - The 8th Estate Winery. Located in Aberdeen, blending grapes from all over the world trying to see if this works out in a non-grape growing city. This was bought during last visit organized by company event.
Grape: Cabernet Sauvignon from Washington USA

Spicy nose. Classic cab flavour, peppery. Fuller body 1 hour later. Stronger dark chocolate with certain bitterness as back bone. This pairs better with Foie Gras. Since we did not do the food pairing this time, majority of us picks the tomato fish soup, which is an innovative dish. The blended fish brings context and chewiness to the tomato soup that you can't imagine they are perfect match. 

Salad's vinegar actually spoils the acidity of the wine. Suggest not to have salad with vinegar as an option.

Mount Mary Quintet 2006
Yarra Valley Australia
Producer: Dr. John Middleton
Grape: Blend - Cabernet Sauvignon, Merlot, Cabernet Franc, others...

Almost majority of the Australian wine producer are either retired lawyer or doctor, probably because during their work / life they have a lot more chance to get in touch with wine than anybody else.

This was bought 4 years ago at slightly below $400. As the highest grade "excellence" of Langton's ranking, my last impression was a very powerful shiraz that I would definitely revisit with no doubt.

This time, it feels like stranger to me. It tasted different from before, a much weaker wine. Due to the Cabernet Franc element, the cassis and cloves aroma is quite welcoming, with a garnet color. Once drink it through, the structure is fair, yet the body is medium and fruitiness makes it looks like a medium level wine instead of excellent one for investment. It suppose to last till 2024+ from Robert Parker. I have strong doubt to this, fingercross that is only a storage issue. Mild aftertaste and goes best with the black juicy pork tonight. The juicy thick and gigantic pork.

Pavie Macquin 2007
St. Emilion Bordeaux
Grape: Bordeaux blend - Merlot, little Cabernet Franc and Cabernet Sauvignon
Producer: Nicolas Thienpont and Stéphane Derenoncourt.

Not only Pavie Macquin, Nicholas is also the producer of Larcis Ducasse, Les Chares Godard, Puygueraud and La Prade - all are representative and famous on its own.

From latest Decanter note, it says this wine is light and early drinking. Well, hang in there... as we had it breathed for 2 hours that it starts evolving. I love evolving wine, it's like drinking several wines. 1 price, 3 tastes, great!

Hint of malt and wheat. Clear red berries, plummy and licorice with silky end. Medium body. Flavor gets richer and intense only in mid way of palate. It comes to the peak when we came to the cheese platter part, that's... 4 hours. Long lengthy aftertaste 

Lovely marriage with pork as the mild juicy pork melt with macquin. This Grand Cru Classe B has earned its best rank among 5 wines of the night, also it's the most expensive wine of the night. ($720)

Lascomes 2008
Chateau Lascomes, Margaux, Bordeaux (Grand Cru Classe 2nd Growth, First wine of the chateau)
Grape: Merlot and Cabernet Sauvignon with slightly others.
Owner: Marcel Kahn

This is the 1st wine I stole from Dad's wine cellar that brought me to the world of grand cru classe. (without knowing the price by then) I was hardly scolded and told not to touch any wine. That refrains me from wine for quite a while until... I buy the permit to drink (with a wine cert -- a real ticket).
Silky texture, full body, not much leather, and again this is peppery and black fruit with chocolate flavour at the end.

After years of drinking a wide range of wine, I would say this is a regular choice. It won't fail you, especially if you go for wine with steak and mash potato. Sometimes I would prefer you go for Chevalier de Lascome (2nd wine of Chateau Lascombe) at around $250 which makes a reasonable price and daily joy too.

Mango Napoleon itself is the signature dish of Bonheur. It stands well by itself, or with coffee. Hard to enjoy in good manner, with friends... we just love it!

Dornfelder 2009
Grape: Dornfelder Germany Red grapes for red wine

Easy drinking and surprisigly good match with anything mad eof vanilla, in the case with apple tart and soft center chocolate cake. The unique boysenberry sweetness makes the apple tart and chocolate cake like topped with berries , fill out the missing part of it.

We all use the remaining wine from previous mentioned to match the cheese and grapes~ That brings the lone dominant flavour and character of the wines. No doubt why cheese platter always served parallel with 'desserts' -- to revitalize , revisit and wrap up our impression to all our wines.

Welcome back my drinking buddies. Looking forward to more themes in our wine gatherings. Enjoy~

Restaurant: Bonheur

Address: 22-26 Bonham Strand, 6F, The Pemberton, Sheung Wan, Hong Kong

Phone: +852 2544 6333

Map:

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First Growth Dinner - mouton 1981 2003

Seldom put aside the dishes when describing my wine dinner. Just that they weren't a good marriage in the beginning. Imagine a simple concept of having  pork companying with Cabernet Sauvignon?

Mouton 1981
Colour not reaching brick red. If not knowing the vintage, the closest guess would be 1999. Nose is very thick, slight hint of oak. Peak after opening for 2 hours, think already passed the peak. Drink immediately within the year, with mild steak or stewed beef.

Mouton 2003

Looking orange-red. However the aging of wine has not reached its peak. You can tell from the aftertaste that the ending is abrupt and not smooth. The indication of good potential is that the abrupt ending node is still swelling in mouth in a frozen state. Less potential to age ones are with deteriorating taste in palate and flat ends. Goes well with ribs and steak. However I was "enjoying" that with pig organs...mmm...

Lalande 1999

Hope I can taste it. I give away this chance to Work...well that's the source to support my luxurious wine life~

Now that I realize what matters to me is not solely the wine. It's everything that makes a dinner perfect. It's fate that I can't live a simple life with only with wine at Dai pai dong.

BYOB Blind Tasting #1 - Pinot Noir at Twyst

To learn tasting the truth of each grape, blind tasting would be the best way.We did prepare well by wrapping our bottle with aluminium foil. Special thanks to our waiter who help us recording the numbering of the bottle so that we can't tell the wine even from the wrapping of it. Now you know why I desperately look for free corkage restaurant. Let me know if you have any.

After this fascinating and extraordinary event that wow my friends and I, I decided to hold this event regularly called BYOB - Bring your own bottle where I setup the topic every time and a limit to the blind tasting bottle so that the more people we have, the wider range we can share.

帝苑酒店意大利餐廳Sabatini – 還是麵食實際

虛構一個名目，說是為了送別親友。說穿了，都是品嚐美食罷了。

人生當所有東西都有了限額，要求便會提高，總不能對食物敷衍了事。因此為親友選了城中著名的帝苑酒店Royal Garden – Sabatini.

傳統意大利西西里式裝修，名貴皮革沙發、各地烈酒、雞尾調酒列在車架上，還有經典的菲律賓Band隊駐場，腦袋告訴我，今晚要吃一頓傳統的意大利菜才配得上這環境。

是晚品酒列如下：

Flaccianello Della Pieve  2007 – Tuscany

Carrusades de Lafite 1996 – Pauillac

Carpene Malvolti Cuvee Brut – Prosecco

Wine Dinner with Online Seafood Delivery – Ocean Three

Such a vast growing trend on seafood online order & delivery service in Hong Kong in recent 2 years; people who have source on seafood wholesale will offer online delivery to cut cost and sustain freshness of seafood. As a wine-ie and foodie (do we have a funky name for wine luvers?) of course time to throw a party!

Dragon of Wine for 5 Descendants of the Dragon

Dragon – the symbol of dignity, auspicious power and respect. Chinese people are represented as “Descendants of the Dragon”. Not only is this the year of Dragon, it is also the 5^th Dragon cycle (every 12 years), which is why we had an opulent dinner, celebrating 5 dragons’ 60^th birthday.

So-called “no-budget” wine dinner ^^, I was responsible for wine selection and food pairing. Here’s the sumptuous Dragon Wine list:

1.      Billecart Salmon Extra Brut NV (France - Champagne)

2.      TaittingerPrelude Brut  NV(France - Champagne)
3.      Meursault 2006 (France – Burgundy)
4.      Caymus Special Selection 2003 (USA – Napa)
5.      Chateau Branaire-Ducru 2006 (France – Bordeaux)
6.      Errazuriz Kai 2009 (Chile – Aconcagua Valley)
7.      Niepoort Port 1952 (Portugal - Douro)
8.      Kay Brothers Amery Rare Muscat (Australia - McLaren Vale)


Level of difficulty : *** (5* is the hardest)
Before you click more, let's guess how the food matching was done?

When Classic meets the “Classic” - Macau Private Kitchen

Thanks for the invite from an uncle, we paid a visit to Macau for a private kitchen dining as a post celebration of a wedding. A decent size of 9-dishes meal (a slang of huge cuisine), a classic Chinese  dinner is equivalent to a family gathering. Comparing to the fine dining of western culture, this seems to be a better way of doing wine tasting, at least making sure we all taste the same delicious food and wine; or nasty ones too.

Appetizer - Portugal wine: Quinta Da Alorna (2010) strikes as the appetizer drink. With a rough brand, simple transparent bottle in lack of labeling, it has always been good giving a lower standard and jump from there. Refreshing taste with sweet limy greenly finish it has been closer to the blend of sauvignon blanc and Riesling, in fact this is made 100% Arinto

East meet West Hairy Crab Pairing Night

A signature gathering every year among our high school schoolmates. Thanks for organizing this for me. Yes for me solely. It all begins with one phone call “Hi, we have the 19xx year Shao Xing wine available, do you want to have one? It is 3L though” “What?” Tempting, yet 3 Litre, how can I finish it?!?!

Another phone call … “It’s October now! Are you interested to organize the crab festival again? I do have the Chinese yellow wine that was created in the year we were born!!! , in the name of friends’ birthday celebration too, 1 stone 2 birds...”

Marriage is crucial - Carmen Wine Dinner by Sinolink

Don’t get me wrong, I am relating this to food marriage with wine, in most of the times are more essential than the wine itself, especially here when I am referring to the wine dinner. Preparation before wine dinner is important.

Carmen is almost the daily drinking in my family, trying the reserve this time is pretty sensible thing to do, try scaling up. $400 for the menu below sounds totally worth it.

Given all the dishes are very adorable and indicating chef’s skilfulness, we should be delightful in the dinner, however that is not the desirable outcome.

Apperitif: Carmen Gran Reserva Sauvignon Blanc 2009

WSA Wine Challenge 2010: Bronze Medal

Clear palate, bright choice. Mum’s preference as she has been the super fan of sauvignon blanc for long.

Appertizer: Carmen Gran Reserva Chardonnay 2009

IWC 2011: Bronze Medal

Caviar, Scallop, Carpaccio with Avocado Paste

Caviar, scallop and avocado itself initiates the harmony within itself. The massive structure of avocado balances with the freshness of scallop. Hint of caviar is highlighting the spice of the dish. If that is the case, chardonnay should not be a light wine anymore, as avocado and caviar are strong enough to turn the wine to steel. This is the consequence of blindly following the rule of white light wine with seafood. Chardonnay is heavier than chardonnay and creates slight acidity to the dish. Failed.

Carmen Gran Reservca Merlot 2009

IWC 2011L Bronze Medal

Pan-fried Goose Liver with Honey Apple

Over-pan-fried fois gras (it’s more like deep-fry fois gras) would not create the melting texture when pairing with merlot. Merlot itself is of a 3-star quality, drinking it alone or with apple still taste mid-long length. Balanced tannin and truffle smell. Rate it 2^nd best of the night. If fois gras is nicely done, it must be one of the best marriage for the night.

Soup:

White Asparagus Cream Soup with Salmon Role

Soup is gorgeous, smooth cream with essence of asparagus. Salmon Role is the key, it serves both decoration and highlights to the dish. It also provides the elegance to the soup. Better serve hot. The only weird thought is that the waiters/ waitresses should not serve the red wine of main dish earlier, which have created confusion to customers that the wine goes with the soup (that happens).

Main:

Carmen Wine Makers Reserve Red 2007

Baked Lamb Chop with Garlic and Pestro

Or

Grilled AUstalian M6 Sirloin Steak with mushroom sauce

My most impressive one is the Carmen Wine Makers Reserve Red 2007. The complicity of reserve red, licorice, cigar and slight red fruit flavour melt the lamb and beer further. This creates another tender texture and unique flavour to your mouth than its own. Don’t consider this can be done by mixing my lemon tea with my sandwich, which only creates the muddiness.

I have to say both lamb chop and sirloin steak are skilfully managed, especially on the % of readiness. It is always “unforgivable” whenever they ask well done or medium and the outcome never matches. Here, it is well controlled and of high quality meat. Only sad thing is the lamb chop came 20 mins later than the steak so we can’t enjoy the meal at the same time. (yes, absurd customer like me pinpoint on this as I want to share steak with my dad).

Dessert:

Carmen Gold Reserve Cabernet Sauvignon 2007

Cheese Platter (Camembert, Blue Cheese, Garlic Cheese)

Pear soaked in merlot.

High quality of pear and berries, I assume baby pears and huge raspberries are of high cost than common desserts. Very thoughtful.

Cheese could be better in terms of marriage choice. Garlic cheese dominates the whole palate that red wine cannot be tasted well at the end.

Tea & Coffee

Arha, nobody emphasize on the coffee/ tea session, mostly because they are wasted (lol), while my family treasure the most as coffee is often the way to end a good meal. We were surprised by the steamed cream as no single restaurants in Hong Kong apart from those Michelin or starred hotels are willing to use cream, even steamed cream for coffee. It add a bit points to the dinner. Just be fair, that’s to the restaurant, not the wine dinner organizer.

I appreciate the effort of the chef than the wine dinner organizer. The organizer only has talked about the background of first wine and the mic was shut for the night. He even got drunk himself in the middle of it. If the pairing has been done better, I believe we will have consume some cases.

Wine Dinner at French Table

French Table with Northern America Wine

Apperitif: Bread
Mcguigan Adelaide Hill 2009

Super fruity punch as a Gewurztraminer. Floral smell, typical girly type of wine. If you look for something more elegant than Alsace white, this would be the choice. However it is only available exclusively in the vineyard, therefore it may not be discovered in any retail shop.

Appetizer: Fois Gras with pear

Pinnacle

Bottled in a silvery golden long tin. People might have a wrong idea that  this is the fireworks from Canada, or a university certificate from a brand ivy league uni...lol. Typical apple cider plus sparkling element. Plastic smell. Goes well with foie gras, creating a synergy that brings out the cinnamon flavour of the sparkling apple wine that ends with hint of vanilla. Self-effacing. Taste again for the remaining ones at home. It then has breadpudding flavour while the plastic smell has gone. Nice summer breeze drink for wine beginner.

 

Soup: Lobster Soup

Terredora 2008 Lacryma Christi Del Vesuvio Rosso

From Campania in Italy. Need to breathe longer. After decanting for 2 hours, it shows a smoother body. Intensely ruby colour, spicy and licorice overtone. Soft and elegant after long decanting,  with mature red fruit like plum. and pepper note.

 

Napanook 2007

Napa Valley wine by Dominus Estate, prestigous estate from France, the master from Chateau Petrus. Big Bordeaux character. Its 1994 Dominus was one of the greatest in the century.

Energetic and rich, filled with fresh cranberry, floral aromas, smooth tannins. Creamy on the palate, the wine is powerful. This vintage is one of the finest produced to date.

 

Main: Seafood Linguine with cream sauce / Beef Cheek grilled in brown sauce

Belle glos pinot noir 2009

Santa Barbara wine, grown from way very close to sea. The waxy bottle gave people a strong character. Jammy blackcurrant flavour. Best wine of the dinner. Seldom will be impressed by the jammy yet lengthy after taste, unlike the typical american wine that doesn't last long. Very consistent taste start from its dark ruby colour to the strong blackcurrant and plummy note, till the jammy punch of blackcurrant with long length. Ready to drink and can mature for 2 years, can't wait.

Dessert: Warm centre crunchy chocolate cake

Mission Hill Reserve Ice Riesling 2009 VQA

According to Canada, most of the ice wine seen in market are made from Vidal, which is easily grown and picked. Not until Canada put Vidal icewine on stage until it becomes famous. Vidal used to be illegal in EU countries. However talking about concentration and smoothness, Riesling would be a preferred choice. Chocolate cake goes better with wine than with red ice wine just because riesling taste more refreshing. Mission Hill Riesling Icewine is a bit typical caramel with biscuit nose, slight citrus and strong apricot note on palate. It lasts long in length with fine acidic end.

 

Paradise Ranch Ice Merlot 2008 VQA

Cherry, Chinese wine, raspberry in the middle, Vanilla end. Medium body with medium - alcohol. Like Chinese Medicine, nuts was brought out almost at the nd, still remain half ice-wine honey comb taste. Try again at home, it goes well with biscuit that has dry fruit and nut. Rare choice recommended by the wine sale in Canada liquor store claiming that Merlot is rarely chosen to be ice-wine material. Must try. (You can't tell whether it is rose or ice merlot from outlook *wink*)

Tea / Coffee

Impressive delicacy on choice of tea and coffee. Do not be disappointed by the scrapped menu, French table is providing wide range of Sri Lanka tea (impressed because my friend who have gone for business trip also shared with us same brand of tea) and Nespresso coffee with degree of 1 - 10 all set. Stunning.

$550 for 5-course meal and $330 for 7 wines = $880 --> It worths !!!

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French Table

No corkage, keep supplying new wine glass and decanters. Chilled bucket for white and dessert wine.

Good service, frequent filling of water

Dim environment, accomodate 30 people at most.

Decent french food, typical french restaurant. Cute soup.

Address: Flat A, 9/F, Wing Lock House, 1-3 Lock Road, Tsim Sha Tsui

Phone: 6372 3242 /6112 8116