tag:blogger.com,1999:blog-65380547024970837312024-03-13T18:54:22.201+08:00The Cork Brothers Food and Wine PairingLionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-6538054702497083731.post-21082604086007329062011-05-03T12:40:00.002+08:002011-05-03T12:51:05.329+08:00ASSESSMENT OF THE 2010 RED BORDEAUX VINTAGE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXVLNxbQV8ErHCFHl-2ygK0PIWIYUj_uxLFk2OW08in9X6qonP032AiJX6yraDHRPvoZOtr2jZIWrLHR-m1ZMu8V6D036Nou-G4O1pDxqywsZWdhZPAvZQmo0xBw97hmEE_f8NQ3DKzY/s1600/IMG_1622.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXVLNxbQV8ErHCFHl-2ygK0PIWIYUj_uxLFk2OW08in9X6qonP032AiJX6yraDHRPvoZOtr2jZIWrLHR-m1ZMu8V6D036Nou-G4O1pDxqywsZWdhZPAvZQmo0xBw97hmEE_f8NQ3DKzY/s320/IMG_1622.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602347736417073730" /></a><br /><p class="MsoNormal" align="center" style="text-align:center"><b><span style="font-size:10.0pt;line-height:115%;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><span class="Apple-style-span" >ASSESSMENT OF THE 2010 RED BORDEAUX VINTAGE<o:p></o:p></span></span></b></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;line-height:115%;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><span class="Apple-style-span" >John Salvi-Master of Wine<o:p></o:p></span></span></p> <p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;line-height:115%;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><span class="Apple-style-span" >Chris Low-Vintage Assets<o:p></o:p></span></span></p><p class="MsoNormal" align="center" style="text-align:center"><span style="font-size:10.0pt;line-height:115%;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"></span></p><p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >INTRODUCTION<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >There are growers and producers who, now that the wines are safely in the vats and/or barrels, are claiming that their wines are even finer than the 2009s, for which the market paid astronomical prices for classed and famous growths. Is this really so, can we believe it and of so then why?<o:p></o:p></span></span></p> <p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" ><br /></span></span></b></p><p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >REASONS FOR QUALITY<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >One of the reasons, and perhaps the main and most easily understandable reasons why this might indeed be so was the quality of the grapes. Most great winemakers agree today that 80% of the wine is made in the vineyards. Also that you can make great wine with great grapes (you can also unfortunately make terrible wine with great grapes!!), but there is no way that you can make great wine with anything short of great grapes. We will look at the details of the weather later, as weather structures the wine of the year, but the grapes this year were magnificent. <o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" ><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana">Why were they magnificent?</span></u><span style="font-size:10.0pt; line-height:115%;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana"> A very dry summer meant that we did not have any significant pressure from mildew and other fungus diseases. This is rare in the humid climate of Bordeaux where many winemakers who have tried making BIO wine here have given up and declared that it is an excellent way of committing suicide! <u><o:p></o:p></u></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Fine, ripe, not over-ripe, healthy grapes mean that growers can take their time and practice highly detailed par cellar selection, picking each plot of grapes without haste and exactly when they feel that it has reached its optimum perfection of ripeness, without being in any way over-ripe. In the USA they talk about “hang time”, which we rarely have in Bordeaux, the window of perfect ripeness being very narrow indeed, especially with Merlot. This is a MAJOR factor.<o:p></o:p></span></span></p> <p class="MsoNormal"><i><span style="font-size: 10pt; line-height: 115%; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: This is confirmed when we tasted the wines ( from 11<sup>th</sup> -16<sup>th</sup> April 2011), we found out both left and right banks wines have dense but fine tannins with a purity of fruit not often found in such young wines. We could actually taste the sweetness from the wine and mark presence of fresh fruit on our palate and after taste</span><span class="Apple-style-span" >.<o:p></o:p></span></span></i></p> <p class="MsoNormal"><span class="Apple-style-span" ><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana">Another reason for fine wine in 2010</span></u><span style="font-size: 10.0pt;line-height:115%;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana"> is the complexity of the aromas and flavours. We had surprisingly cool nights in August and September and a lot of October (details below), and although we had warm to hot days we had none of the searing, blistering, grape-burning heat of 2003. A large variation of temperature between night and day has been proved to be excellent for the development of fine, complex and elegant bouquets and flavour compounds. This year was perfect for such development and we now have two major and very important reasons why 2010 produced those perfect grapes with the ability to make great wine.<u><o:p></o:p></u></span></span></p> <p class="MsoNormal"><i><span style="font-size: 10pt; line-height: 115%; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: The cools night from September to October has actually enabled the grapes to develop lots of refreshing acidity. The 2010 Bordeaux actually have higher alcohol then the 2009 but the wine do not taste flabby as it is balanced by lovely refreshing acidity.<o:p></o:p></span></span></i></p> <p class="MsoNormal"><span class="Apple-style-span" ><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana">A third reason</span></u><span style="font-size:10.0pt;line-height: 115%;font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana; mso-bidi-font-family:Verdana"> is the highly sophisticated technical equipment that major properties, who sell their wine at expensive prices and can afford such luxuries, have installed in their chais today. With perfect temperature control, cooling systems, perfect control of oxygen supply, stainless steel everywhere, perfect hygiene etc. there is simply no excuse at all for a competent winemaker not to transform great grapes into great wine. Today the winemaker has total control. This was not the case in times gone by and is not the case today for the struggling smaller and lesser properties. It must never be forgotten that these are luxuries not enjoyed by all - far from it! Dry white wines can be made reductively without effort and red wines given exactly the right amount of oxygen, exactly when and as required.<u><o:p></o:p></u></span></span></p> <p class="MsoNormal"><i><span style="font-size: 10pt; line-height: 115%; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: From my observation from the past few years tasting barrel samples in Bordeaux. The main contribution from technology is the accuracy of the weather forecast, it enables most of the Chateaux to be extremely calculated during harvest, especially for 2010. This has resulted in many 1<sup>st</sup> Growths and Grand Cru’s harvesting a very high percentage of excellent quality Cabernet Sauvignon in 2010!<o:p></o:p></span></span></i></p> <p class="MsoNormal"><span class="Apple-style-span" ><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana">A fourth reason</span></u><span style="font-size:10.0pt;line-height: 115%;font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana; mso-bidi-font-family:Verdana">, perhaps more debatable, is that many great oenologists, particularly Emile Peynaud, have said that the greatest wines are made in the driest years rather than the hottest. This year was particularly dry, as we shall see, and not particularly hot. We have seen the faults in the wines and the mistakes that were made with the ultra-hot vintage of 2003.<u><o:p></o:p></u></span></span></p> <p class="MsoNormal"><i><span style="font-size: 10pt; line-height: 115%; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: We observe most of the wines developing wonderful tannins with little evidence of over extraction as originally feared. Though higher in alcohol, the wonderful acids this year enabled the wines to be almost “drinkable” even from barrel samples!<o:p></o:p></span></span></i></p> <p class="MsoNormal"><span class="Apple-style-span" ><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana">A fifth reason</span></u><span style="font-size:10.0pt;line-height: 115%;font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana; mso-bidi-font-family:Verdana"> was that the grapes were extremely small (a natural result of the dryness) and had thick skins. This had the already mentioned advantage of a lot of pigments and minerals in those skins, and it also gave a different and lowered ratio of pulp (and therefore juice) to skin. Fine for complexity, depth of flavour and colour, but with the one signal drawback of the vintage – a small crop! <u><o:p></o:p></u></span></span></p> <p class="MsoNormal"><i><span style="font-size: 10pt; line-height: 115%; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: The thick skins help give the wines a wonderful aroma. This year, there wasn’t any trace of vegetal notes and tones. Ripe pips as well, gave the wines some nice hazel nut tasting tones.<o:p></o:p></span></span></i></p> <p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >A TECHNICAL REPORT<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Saint Emilion produced an excellent technical report in October, saying why THEY thought they had a fine vintage on their hands. They cited a very dry winter with a rain deficit from the beginning of the year and a daily minimum-to-maximum temperature difference of around 14°C throughout the summer. These two features coincide with what I have just said. They say that these weather conditions, which continued right up to harvest time, stopped the vine’s growth early, before the initial colour change (véraison) that heralds the onset of fruit ripening, leading to a substantial build-up of sugar in the pulp and of pigments in the grape skins. They say that the same conditions also helped to preserve the aromas in the fruit and, above all and vitally importantly, to preserve excellent acidity levels and thus perfect balance. In the dry white wines weak acidities were one of the problems in 2009 and the same problem was not unknown in some red wines. Here, succinctly put, are more reasons why 2010 had perfect grapes. It also shows that there WAS stoppage (hydric stress) due to the dryness around end July-begin August, and this should not be forgotten. It was not obvious this year as the leaves did not show shrivel or stress as they did in 2003, when even the grapes were burned if fully exposed to the sun. This hydric stress did, in some cases, slow down phenolic ripening and also helped keep those acidity levels up where they were wanted.<o:p></o:p></span></span></p> <p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >SOME OTHER COMMENTS<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >There was no rot at all. I am a cynic but for once I believe it because my son did the vintage at Brane Cantenac and other friends of his vintaged in different areas and all confirmed this unusual perfection!<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Careful and meticulous control of grassing between vines in humid areas, leaf removal, green pruning and thinning, depending upon the needs of each and every vine, its age and its vigour, the terroir and the soil on which it was planted, all meticulously done at the correct time; all contributed to the perfection of those grapes.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Today people make up their own minds and no longer follow a leader like sheep as they used to do. The extremely heterogeneous conditions, leading to extremely heterogeneous ripening, led growers to start harvesting at widely differing times. The fine weather stayed with us until 20<sup>th</sup> October and by then nearly everybody had finished.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Alcohol levels were naturally high, but on the whole not excessively so. High alcohol levels are beginning to be a problem all over the world, which regretfully we do not have space to discuss here.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >As shown above, along with the reasons for it, I repeat that, most importantly, acidity levels were perfect. This was one of the problems with dry white wines last year, where weak acidities rendered a number of wines somewhat plump and heavy and lacking the wonderful crispness, freshness and vitality of 2010.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >It would be very wrong to omit talking about the sweet wines, especially those made with botrytis cinerea. In September growers started to worry as the dryness has prevented the development of noble rot. Then 10.4mm of rain fell from 21<sup>st</sup>-24<sup>th</sup> and, with a cry of joy, the botrytis invaded. It grew and flourished magnificently and enabled wonderful, fully botrytised grapes to be harvested with very little grey or acid rot. So rich did the grapes become that Rieussec, among others, picked some un-botrytised grapes to keep up the acidity levels. <o:p></o:p></span></span></p> <p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >VINTAGE<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >A few vintage dates of various Châteaux to show how heterogeneous and individual were the picking dates of some of the great wines. The finishing date is perhaps more important than the start date as it was a stop-start vintage with waiting periods in between. Haut Brion, La Mission Haut Brion, Carbonnieux and a few others started picking their Sauvignon on 1<sup>st</sup> September, saying that there was no reason to wait longer. Château Olivier started on the Semillon on 8<sup>th</sup> as did Denis Dubourdieu. As the weather was perfect until 20<sup>th</sup> the white wines were almost all harvested under quasi perfect conditions. Haut Brion and La Mission had both finished completely by 10<sup>th</sup>.<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Petrus started on 27<sup>th</sup> September and finished on 2<sup>nd</sup> October, picking only in the afternoon (95% Merlot). Durfort finished picking Merlot on 7<sup>th</sup> October, started on Merlot but then stopped for greater maturity. As 11th – 18th October was totally dry everybody picked all out.Château Margaux went for bust, put 500 pickers on the job from 10<sup>th</sup> and finished on 13<sup>th</sup>. So did Lafite and Mouton was not far off the same. Château Palmer finished on 20<sup>th</sup>. Château Durfort, on the other hand, only finished Merlot on 13<sup>th</sup> and still had all the Cabernet to pick. Château d’Angludet finished on 15<sup>th</sup>. As for precocity, the malo-lactic fermentation was in full swing in Haut Brion and La Mission by 18<sup>th</sup>. Nearly all Saint Emilion had finished by 20<sup>th</sup>, but not Château Guadet who vintaged almost until the end of the month,as did some Châteaux in the north of the Médoc, particularly Château Rousseau de Sipian who did not START until 16<sup>th</sup>!! They said that when they picked the last grapes they had already had two frosts and there were no leaves left on the vines. In Sauternes Château d’Yquem finished on 26<sup>th</sup>, but Château Rieussec picked their last grapes on 4<sup>th</sup> November. I choose to finish, as I started, with Château Haut Brion and La Mission Haut Brion, which are both perfect examples of all that I have been saying about heterogeneity, hang time, stop and start picking and parcellar selection. They started their Red Wine vintaging on 8<sup>th</sup> September, which was really early and before almost anybody else. However they did not finish until 9<sup>th</sup><a name="id.1e03f5c69244"></a> October, which although relatively early still meant that their vintage lasted for over a month, which is a very long time indeed!<o:p></o:p></span></span></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><o:p><span class="Apple-style-span" > </span></o:p></span></p> <p class="MsoNormal"><b><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >FINALE<o:p></o:p></span></span></b></p> <p class="MsoNormal"><span style="font-size:10.0pt;line-height:115%;font-family: "Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >A word of warning! When one analyses and writes about a vintage, as in this article, one inevitably writes about, and concentrates upon, the better wines – the successes. In a region as vast as Bordeaux, which produces some 700 Million litres in an abundant vintage (considerably less this year, but the official figures will only be known in February of next year), there are inevitably some less good wines and even some downright poor wines – some say far too much and many!! There are only a few great artists, more good to excellent artists, plenty of adequate artists and some poor to thoroughly poor artists. If you regard, as I do, winemaking as an art, then the same holds true for the wines. Never expect to find a vintage in any production area universally good. If I may give a final word of advice, never trust completely my judgement or anybody else’s, however famous. In the final analysis it all depends entirely on your own personal taste and judgement. You will get a lot of pleasure tasting the 2010 vintage in Bordeaux and will have some wonderful surprises assorted with a few disappointments. <o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:12.0pt;margin-right:0cm;margin-bottom: 12.0pt;margin-left:0cm;line-height:normal"><i><span style="font-size: 10pt; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >Chris Low: In Short, 2010 is a great year for the wines of Bordeaux. The reds are ripe and powerful, with fine acidity, firm tannins and pure fruit; the dry whites are exotic but crisp and bright. The sweet white wines have good botrytis and balance – fresher and less exuberant than 2009. This vintage is a twin for the equally exceptional 2009 – but certainly not an identical twin! Everyone will now wait for Robert Parker to release his tasting score for 2010, however the En Primeur campaign has already started on the 17<sup>th</sup> April and we predict the 1<sup>st</sup> Growths will release the 1<sup>st</sup> Tranche price by end May till the middle of June, after the Vin Expo 2011.<o:p></o:p></span></span></i></p> <p class="MsoNormal" style="margin-top:12.0pt;margin-right:0cm;margin-bottom: 12.0pt;margin-left:0cm;line-height:normal"><span style="font-size: 10pt; font-family: Verdana, sans-serif; "><span class="Apple-style-span" >And below are some of the outstanding wines from our list:</span><span class="Apple-style-span" ><o:p></o:p></span></span></p> <p class="MsoNormal"><b><u><span style="font-size:10.0pt;line-height:115%; font-family:"Verdana","sans-serif";mso-fareast-font-family:Verdana;mso-bidi-font-family: Verdana"><span class="Apple-style-span" >Wine to buy for 2010<o:p></o:p></span></span></u></b></p> <table class="MsoNormalTable" border="0" cellspacing="0" cellpadding="0" style="border-collapse:collapse;mso-padding-alt:0cm 5.4pt 0cm 5.4pt"> <tbody><tr> <td width="310" valign="top" style="width:232.2pt;border:solid black 1.0pt; padding:0cm 5.4pt 0cm 5.4pt"> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Lafite Rothschild ,Carruades de lafite & Ch Duhart-Milon</span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Haut-Brion, Mission Haut-Brion, Clarence Haut-Brion.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Latour & Fort de latour.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Margaux & Pavilion Rouge de Margaux<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l0 level1 lfo1;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Mouton Rothschild, Petit Mouton, D’Armaillac.<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><o:p><span class="Apple-style-span" > </span></o:p></span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><o:p><span class="Apple-style-span" > </span></o:p></span></p> </td> <td width="310" valign="top" style="width:232.2pt;border:solid black 1.0pt; border-left:none;mso-border-left-alt:solid black 1.0pt;padding:0cm 5.4pt 0cm 5.4pt"> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Pontet-Canet</span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Lynch Bages<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Ducru Beaucaillou<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Beychevelle<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Leoville Poyferre<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Ch Palmer<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Vieux Chateau Certan( Pomerol)<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Petrus-not tasted<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-top:0cm;margin-right:0cm;margin-bottom:0cm; margin-left:36.0pt;margin-bottom:.0001pt;text-indent:-18.0pt;line-height: normal;mso-list:l1 level1 lfo2;tab-stops:list 0cm 36.0pt"><!--[if !supportLists]--><span class="Apple-style-span" ><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">●<span style="font:7.0pt "Times New Roman""> </span></span><!--[endif]--><span style="font-size:10.0pt;font-family:"Verdana","sans-serif";mso-fareast-font-family: Verdana;mso-bidi-font-family:Verdana">Le Pin-not tasted<o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:0cm;margin-bottom:.0001pt;line-height: normal"><span style="font-size:10.0pt;font-family:"Verdana","sans-serif"; mso-fareast-font-family:Verdana;mso-bidi-font-family:Verdana"><o:p><span class="Apple-style-span" > </span></o:p></span></p> </td> </tr> </tbody></table> <p class="MsoNormal"><o:p> </o:p></p><p></p>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-72622479999632650662011-03-25T13:28:00.004+08:002011-03-25T13:55:38.653+08:00Bordeaux 2010: Expect Higher Prices?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eOgwzsPzY0XRNbu9tkPmj7BwPOtdCZ_mbKUyLGiDV3mKly_jjyZwSaBuLoNceCkik6QDGGR9IrIdgd5xGvfBxbbUQR8UDQ1xoDizkoys46GmP_GLR_V9xyzzGLsl25Tv5GDw3KcxYRE/s1600/P1090893.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eOgwzsPzY0XRNbu9tkPmj7BwPOtdCZ_mbKUyLGiDV3mKly_jjyZwSaBuLoNceCkik6QDGGR9IrIdgd5xGvfBxbbUQR8UDQ1xoDizkoys46GmP_GLR_V9xyzzGLsl25Tv5GDw3KcxYRE/s320/P1090893.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587891519240345122" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThfC9QMvnYrafVfS6MdjLZHhiLIWzsPEJW3SViBwrrxMnKpLH2VgmzfGCf4r0r3ogA05BTbpdnXqOmG9gLSpNsgqJEOM2w67K0u0tTjRxv1nLxGKyZIG1cUeEW5G1BF7AbbpRyjyHWfo/s1600/6a00e55150c0be8834014e86e89801970d.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiThfC9QMvnYrafVfS6MdjLZHhiLIWzsPEJW3SViBwrrxMnKpLH2VgmzfGCf4r0r3ogA05BTbpdnXqOmG9gLSpNsgqJEOM2w67K0u0tTjRxv1nLxGKyZIG1cUeEW5G1BF7AbbpRyjyHWfo/s320/6a00e55150c0be8834014e86e89801970d.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5587891517250540466" /></a><br /><p style="margin-top: 0px; margin-right: 8px; margin-bottom: 1em; margin-left: 8px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 1.5em; display: block; "><span class="Apple-style-span" >Spring has arrived in Europe, and as late March drifts into April, thoughts turn to Bordeaux and the unveiling of the 2010 vintage.</span></p><p style="margin-top: 0px; margin-right: 8px; margin-bottom: 1em; margin-left: 8px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-family: Arial, Helvetica, sans-serif; line-height: 1.5em; display: block; "><span class="Apple-style-span" >I’m already packing my bags for Bordeaux. From 10th-17th April. I will be down on the left and right banks of Gironde for a busy week of tastings. Oh yes, this year both the Cork Brothers will be tasting the Bordeaux 2010.</span></p><p style="margin-top: 0px; margin-right: 8px; margin-bottom: 1em; margin-left: 8px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" ><span class="Apple-style-span" style="line-height: 1.5em; ">We actually arrive Bordeaux one week later of the official UGC</span><span class="Apple-style-span" style="line-height: 19px;"> Primeur tasting. So that we can tasting <i>ala carte</i>, concentrate and focus on the IGW.</span></span></p><p style="margin-top: 0px; margin-right: 8px; margin-bottom: 1em; margin-left: 8px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 19px; font-size: medium; "><span class="Apple-style-span" >Below is the preview of what are the Chateaux that we will be going. The Cork brothers will try the best to post our tasting notes and our thoughts of Bordeaux 2010.</span></span></p><p style="margin-top: 0px; margin-right: 8px; margin-bottom: 1em; margin-left: 8px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; display: block; "><span class="Apple-style-span" style="line-height: 19px; "></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><b><u><span lang="EN-GB"><span class="Apple-style-span" >Monday, April 11th </span></span></u></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH PALMER <span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >Dinner + visit + tasting at Ch D'Issan<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" ><span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p> </o:p></span><b><u><span lang="EN-GB">Tuesday, April 12th: </span></u></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >COS D'ESTOURNEL </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >Ch MOUTON ROTHSCHILD<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >GRAND PUY DUCASSE </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH LATOUR <span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH PICHON COMTESSE <span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH BEYCHEVELLE (visit-tasting-dinner) </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><b><u><span lang="EN-GB"><span class="Apple-style-span" >Wednesday, April 13th: </span></span></u></b></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" > VIEUX CHÂTEAU CERTAN<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" > EGLISE CLINET </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CHEVAL BLANC (VISIT + TASTING + LUNCH)</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >GRAND CORBIN DESPAGNE<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p><p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH LA CAUSPAUDE</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >TROPLONG MONDOT<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CLOS FOURTET (VISIT+ TASTING+ DINNER)<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" ><i><span style="font-family: Arial, sans-serif; "> </span></i><b><u><span lang="EN-GB">Thursday, April 14th</span></u></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH HAUT BRION</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH CLIMENS <span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH LAFAURIE PEYRAGUEY (VISIT+TASTING+LUNCH)<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH YQUEM<span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" ><span style="font-size: 10pt; font-family: Arial, sans-serif; "><o:p> </o:p></span><b><u>Friday, April 15th</u></b></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH Montrose</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH LAFITE</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" ><i> </i>Lunch + visit + tasting CH Leoville-Poyferre</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH MARGAUX</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span class="Apple-style-span" >CH LEOVILLE Las Case AND Ducru-Beaucaillou</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; font-size: medium; "><span style="font-size:10.0pt;font-family:"Arial","sans-serif"; mso-fareast-font-family:"Times New Roman";color:black"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-family: Arial, Helvetica, sans-serif; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: 15px;"><b><u><br /></u></b></span></span></p><p></p>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-45017668543085909182010-03-31T15:00:00.002+08:002010-04-05T11:16:32.267+08:00Bordeaux 2009: The day Before…<div>Arrive Bordeaux on the 27th March and was welcome warmly by my friend Bruno from Vignoble Aubert who family owns Chateau La Couspaude and Chateau Haut-Gravet in St Emilion. This year I am lucky as I received my baggage without delay. According to Bruno, It was great weather last week and he was enjoying the sunny day but was windy like Chicago.<br />Dinner on the first day in Bordeaux in Bruno’s House and the chef, Cecile. Bruno’s wife or the duck specialise. Why? Cecile’s weekly balance diet must include duck at least 3 meals in a week.<br />Duck breat+liver pie with prunes and goat cheese for starter. Tasty and we down it with Chteau Haut -Gravet 2000. Main course is duck fillet back with maple syrup +balsamic and went sexy with Chateau La Couspaude 2006. </div><div><br />On Sunday. I ask Bruno his view regarding the hype 2009 vintage. And he says in 2009, his wine from Cotes de Castillon, Bordeaux Superior( generic Bordeaux) till his premium St Emilion Grand Classe is well balance with good acid, good tannin and lush alcohol. “ We did not do a lot of treatment to the grapes in the cellar for 2009 as compare to 2007. Emily(his sister in-law and the cellarmaster of the family wineries) is happy that the grape is in perfect condition during harvest and the ripeness of the tannin.” I am comfortable with his views after series tasting of his wine the next day in my apartment in Bordeaux centre. Together in the tasting is my friend from Singapore Peter and his wife. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456484747171384594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcFaJ_JGrQYo1EG-hrAQ-9HT2esrtASDx0VwbQlydg-4HrA-ROTFhJ_PFvzcSqtiCo8LDT_UWIqL0uscBo5KQlyEnD4v2Dzbb2uaFqJvSa4_23xZf8-Jd1_hQCkdgy6igt0FB71e8X3ss/s320/01_26.JPG" /> <div><span style="color:#c0c0c0;"><blockquote><span style="color:#c0c0c0;">Bruno giving a wine presentation of Domaine de Aubert<br />wines</span></blockquote></span><br />That night, Bruno’s parents in-law Alain and Benedict host a dinner in Chateau de Ribebon one of their property in Libourne . Alain and Benedict in total owns and manage in total 6 families vineyard in right bank of Bordeaux which includes Chateau La Couspaude. Lovely dinner starts with warm pan fried of duck liver with spring pear and green plum; main course is duck breast grill on the Chateau fireplace( Benedict secret is using the vine from winter pruning as wood fire) </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456484734781635250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj923tPlQDrBCCTiZCjRMIcoTBiMJlpDiI2_mJCvhIPHpKtr8U-sGU3F0aXfHjXhSpwX-xvlK4vZwP-vmRHkHK8h_8iIUVHMabmcMVNkH_SOzu5EOlaG8toPrYkIa13w7EpQxprBvh12ZI/s320/01_45.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5456484725529210706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9JNLWJZRnKT8S-_a1Oh9bfdajPZWfdmU7_EYgzg-N1mWyNZam5FTmiQguCXzWSXnOYqOM8iCRQ_NAjonor1my9_5ZIN-2Y2FLeHG9jRH5jnkrKmsAbzHbA3zIMCnaTqujSwhBgcRxOBc/s320/01_46.JPG" /> <div align="left"><span style="color:#c0c0c0;"><em><blockquote><span style="color:#c0c0c0;"><em>Vertical tasting of Chteau Haut Gravet. The 2000 vintage<br />is serve from Magnum and decanted for 1 hour.</em></span></blockquote></em></span><br />Highlight of the evening is the vertical tasting of Chateau Haut-Gravet 2009, 2008, 2007, 2006 and the 2000 Vintage in Magnum. It is very interesting as I compare the wine of 2009 with the 2000 and find a similarity: subtleness and ripe tannin. Alain later elaborate that the 2009(gift from the god) for him is as good if not better than his 2000, he is very happy that they did not have to do many treatment for the vintage, though he was equally anxious during the harvest as everything is perfect from winter till autumn and he can’t afford any mistake in the winemaking process.<br />My opinion for the 2009 wine from Domaine Aubert: we have a lots of fruits, red and black synchronise with balance acid, sweet tannin cover with big alcohol. Even the basic range is well made. Good effort and well done to Alain and Emily!</div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com2tag:blogger.com,1999:blog-6538054702497083731.post-52420992445437935142010-03-25T12:14:00.004+08:002010-04-07T21:53:40.933+08:00Bordeaux 2009: The Official Tasting, day 1<div> Today tasting was not so pack and quite relax. In our entourage, we have Peter my friend from Singapore. Gary and his wife from Hong Kong and a few new friends from Shanghai and Beijing as well. For the next three days, we are all hosted by Michel Martell. Our friendly Bordeaux negotiant. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457387783909956594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdO_kTi5EHwmPBMIxDq6nRfilDYBLaiMgnvKluOrfPCytn898dkPE3xLIYqMJa2kJXhjM4xj4BJxA8oYabhS55iqdisf6RT6aztCqzysyzlMOYGD_0pCpvGthOqk1AOSbsHI2dmF_lN24/s200/01_55.JPG" /><br /><div><div><div><div><div><div><div><div><blockquote></blockquote><span style="color:#cccccc;"><span style="color:#cccccc;">Michel Martel and Chris Low @ Cos</span></span></div><div><br /> We head to St-Estephe and start our first ever Bordeaux 2009 primeur tasting with Chateau Cos D’ Estournel and was great by the owner Mr. Bruno Prats.<br />Pagoda De Cos 2009. Primary aroma of casis couple with smoke and spice. Refreshing acidity and accessible.<br />Chateau Cos D’Eastournel 2009. I found freshness, intense black fruits, warm mouth feel and sweet tannin from this Grand Vin. Actually drinkable at this stage.<br />Also tasted was Goulee. A wine made by Cos in Medoc.<br />We ask Mr. Parts impressions on 2009. “the wine are full-bodied, thick but not aggressive. The big tannin matching well with the freshness and spice typical of the Cos soil. 2009 Cos d’ Estournal has an original and unusual “Chalky” character. According to the Chateau, 2009 is the best vintage so far. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457388107691769842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6OYC9c0a8u0K837QU91yWy2Dx2KGO7eIx_W8jgb4sd3ZoKZbQk8sy1Snze1hzTSHEtZrbijo_qkdn4m1tw9l0Lew7bonmZgRh8c9C7tdOTzea5U_fzsQX6piQ2aJNQyF0X8Nz5IaTya4/s200/01_52.JPG" /> <span style="color:#cccccc;"><em>2009 Goulee, Pagoda and Ch Cos D,Estournel</em></span></div><br /><div> Next, we taste the “king” . Ch. Lafite is under renovation, so part of the visitor has to do the primeur tasting at Ch. Duhart-Milon.<br />Carruades de Lafite 2009. Blend of 50.6% Cabernet Sauvignon, 42.2% Merlot, 2.2% Petit Verdot and 5% Cabernet Franc. Fresh and with purple fruits, hint of white pepper, easy to drink actually with bitter sweet aftertaste.<br />Ch Duhart-Milon 2009. 63% Cabernet Sauvignon and 27% Merlot. I think I prefer Duhart then Carruades 2009? Lovely fruits though tannic and hint of savoury, minor herbaceous.<br />Chateau Lafite Rothschild 2009. 82.5% Cabernet Sauvignon, 17% Merlot and 0.5% Petit Verdot.<br />Typical Lafite cigar box and led .Red,Black and Purple fruit swim together with refreshing acidity. I can chew the sweet tannin and feel the warm alcohol with lovely after taste. What happen to 2009, they are all drinkable at this stage?<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457388396692156690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTZMx7skCjN8JQg1j0CymcBMz2LYy3ugpruWOXZmdBJyMPBNM4r4WBODLtSJr0awESvRS5yhUG7mo5gR-l8ojGSTSEchYe9kWvNk6CN9sbDiMCcNTD1HYtd_skcVRuZJl6RsXI5ru_unI/s200/01_72.JPG" /> <span style="color:#cccccc;"><em>Carruades de lafite, duhart Milon and Ch Lafite 2009</em></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457388625792316850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLb1gYug6z_Af41zf2ceqZXJ-5g4F17iOAEV8pS7zDFG6IZbsqUwswTArpaf1zr1AW5BH94jpSO1yjEu_r652YXKXPqeisLJn9SCA-SinN3GtpMh8VWpxvfJ4Qj5N584mAudRgQVcRik/s200/01_74.JPG" /><span style="color:#cccccc;"><em>Vintage 2007 of Lafite that already bottle..what left is the barrel</em></span><br />Chateau Lafite impressions on 2009:<br />“ A joyful harvest. Although was difficult at beginning. Warm weather with long dry spell since june with light but welcoming rain in July. Harvest went wonderfully with no worries of rot. .<br />Cabernet remained comparatively small with thick skin, with excellent ripeness and expression of tannins.<br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457390233814720850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-xLnEVigeKcjM31o5c7Y62tp-oIRkmbxXK2Ij1hyphenhyphen9N2jVTxym-hb8Zo4UNugiF_vwLYnP1F2OSkKDTcRQ4-5BVGBbIDqlVNz2NyFnwlEyZEt3WcfBkk5TB8Y8n7H6XhTs3fpB5NthtU/s200/01_85.JPG" /><br /><em><span style="color:#cccccc;">Emmanuel Cruise and Chris Low</span></em><br /><br /> We are in Margaux and stop at Ch D’Issan and tasting their 2009 with owner Mr. Emmanuel Cruse.<br />Lovely lunch hosted by Mr. Cruse too.<br />Blosson D’Issan 2009. 40% Merlot and the balance Cabernet Sauvignon. Primary aromas of plum and prunes, fresh crash pepper. Casis, prune and cholate appear on the palate with warm alcohol and subtle tannin.<br />Ch D’Issan 2009<br />60%Cabernet and the rest is Merlot. According to Mr. Cruse. 2009 is neither 1989 nor 1990. Close if not better than his 2005 vintage. Tannin is ripe due to perfect pneumatic ripeness of the grapes. At a stage he was afraid with the high alcohol content of the wine, thanks to great level of acidity, he hope The 2009 Grand Vin will upbeat his 2005. On the nose I had plum, casis and vanilla( though Mr. Cruse said he reducing new oak in his wine)subtle and balance wine with almost sweet tannin and warm alcohol and milk chocolate after taste.<br />Over lunch, we had white wine from Ch Lagrange-Les Arums de Lagrange 2008. Fresh juice of Sauvignon Blanc just nice with the Salmon Tartare. Blason d’Issan 2004, classical Margaux nose and silky finish, went well with the Lamb loin au jus. And Ch D’Issan 1999 with cheese, whoever have this vintage( also 2006) you are lucky…great stuff.<br /><br /> We continue journey to Ch Latour after great meal from D’Issan.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Stcul67UKgymCfMJsCi3gPa8_YUNXonRHemhWh7BXmKdPTHcD7oruwbjyNv1KWi-eGsXpSkttoUTAIBuIWvS18Y1k3QzR51mSj2bPr1Iyq_bPHR1CVYI8PDciiuV6j9A82uUi5wPmCM/s1600/01_96.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 150px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457390983524025954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Stcul67UKgymCfMJsCi3gPa8_YUNXonRHemhWh7BXmKdPTHcD7oruwbjyNv1KWi-eGsXpSkttoUTAIBuIWvS18Y1k3QzR51mSj2bPr1Iyq_bPHR1CVYI8PDciiuV6j9A82uUi5wPmCM/s200/01_96.JPG" /></a><br />The 2009 according to Ch Latour will be remembered thanks to the amazing hot and dry summers.<br />Merlot with great level of alcohol and very good level of acidity and the Cabernet Sauvignon has similar characteristics. Ch Latour with whooping 91.3% of Cabernet Sauvignon and 8.7% Merlot resulting only 38% of the production go into the Grand Vin. Majority grape went into production of Forts de Latour( 65.1% Cab Sauvignon, 32.3% Merlot and 1.9% Petit Verdot) and Pauillac de Latour( 53.8% Merlot and 46.2% Cabernet Sauvignon)<br /><br /></div><div>Tasting:<br />Pauillac 2009. Plums, very light vegetal and bell pepper. quite tannin but refreshing and easy to drink.<br /><br />Forts de Latour 2009. Light intensity or rather mute nose for me. Presence of alcohol and black fruits on the palate.Fresh and elegance.<br /><br />Ch Latour 2009. On the nose with presence of violet, casis and black fruits. What can I says with such high tannin(but almost sweet); starts with rather hollow mid pallet but later shows me good team work of fresh acidity and warm alcohol that promote to me some blackcurrant+medium rare steaks.<br />Solid efforts, I like!<br /> <br />Next we are in St Julien for the Lion. Ch Leoville Las Cases.<br />Which release a second wine just before the en-primeur with 2007 vintage:- Le Petit Lion<br />Ch Leoville las Case View on their 2009: “ perfectly healthy crop, resulting from their integrated viticulture methods, and very low risk of grey rot. Harvest took place in ideal conditions with evenly ripe for all grape varieties.<br /><br />Tasting: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAdnWC0lGfNRhUWJ6NmFeCgugc31FAon232RH4P6hG47W0ZF1dzrp-pp3H2PvaKGen-Q2ml7CXCaIS9YvJuGqmRIWugMJlcmmt7gV7t760sVTKY1iQN3c1aXkDR_SeJX2QLSSw1QCOSk/s1600/01_103.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 150px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457391654992881362" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAdnWC0lGfNRhUWJ6NmFeCgugc31FAon232RH4P6hG47W0ZF1dzrp-pp3H2PvaKGen-Q2ml7CXCaIS9YvJuGqmRIWugMJlcmmt7gV7t760sVTKY1iQN3c1aXkDR_SeJX2QLSSw1QCOSk/s200/01_103.JPG" /></a><br />Le Petit Lion 2009. Light intensity on the nose. I had hash tannin and green on the palate. perhaps needs a few more years to impress us?<br /><br />Clos du Marquis 2009. Been “promoted” to Grand Vin. But the Chateau claims Clos du marquis was never the second wine for Leoville Las Case. Fruity and white floral on the nose. Casis, milk cholate and bell pepper swim together and polish tannin in the palate. Interesting effort for 2009!<br /><br />Ch Leoville Las Cases 2009. Mineral, soil, bell pepper and currants. Same on the palate plus milk cholate and hint of coconut on the finish. Did I mention the tannin is sweet?<br /><br /> Our 1st day, end with my favourite Ch. Ducru Beaucaillou and we were warmly welcome by owner Mr. Bruno Borie who is passionate in Asia and learn to write Chinese. He stress that 2009 is a gift from the god but with a few challenging decision making. He is proud that this is his best effort since he takes over the operations of Ducru Beaucaillou in 2003. When I ask if this vintage is comparable to 2005 or even 1982. He mentioned 2 days of light rain just before the harvest perfected his 2009 with very ripe tannin, great alcohol strength and well balance acidty in the wine. “2009 will be great and it will rank side by side with Ducru Beaucaillou 1961. (we later have a tour in his private cellar and witness his impressive old vintage from 1920’s include handsome quantity of 1961 and 1982)<br /><br />Tasting:<br />Chateau Lalande-Borie 2009. Crimson color with purple hue. Aromas of red fruit,s pretty mouth feel and easy drinking finish.<br /><br />Croix de Beaucaillou 2009. Dark violet with presence of dark fruits, blackberries. Fruit and freshness is balance with round tannins.<br /><br />Ducru Beaucaillou 2009. According to Mr.Borie boasts a beautiful deep violet. At this moment I find rice fruits, luscious structure, dense yet velvet, sweet and elegance tannins. Great effort wine, I like!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamMCav0N1BDkmKG2mhlrrjVNRWIcGjqEjHRkjurxNAOO2t6J02UXGTuICNiI18j4BqwLdTFFsEh6WQ2iMhlVj4K-bRQ8yGSnWGsFqWGBElOC03D5wCgoX8GF5UtMs8yh4-ymSy0iAubk/s1600/01_130.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457392410520588130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamMCav0N1BDkmKG2mhlrrjVNRWIcGjqEjHRkjurxNAOO2t6J02UXGTuICNiI18j4BqwLdTFFsEh6WQ2iMhlVj4K-bRQ8yGSnWGsFqWGBElOC03D5wCgoX8GF5UtMs8yh4-ymSy0iAubk/s200/01_130.JPG" /></a><br />Over dinner, we tasted Ch Lalande Borie 2007 and Croix de Beaucaillou 2004. At start I like and feels it is subtle and easy drinking. But compare with the mini vertical of Ch Ducru Beaucaillou 2003, 2000 ( in magnums) and 1995 that display elegance and power. The earlier wine reminds me of new world cabernets.<br /><br />During dinner, I question Mr. Borie the rising fear of global warming with hot summers and rapid rain. He said so far is good for the ripeness of the grape but he say if the heat is rising up with higher and higher alcohol content. We may see Syrah in Bordeaux. But he strongly addresses in English the word “winemakers” do not appear in France. Instead we have vineyard manager, cellar master etc, who the job is helping Mother Nature converting yearly weather and terrior conditions into the bottle and that is the word of wisdom for me of the day.<br /><br />FIN.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuXeNR70Yo8r7hTbUMTUlbc5SG4MXNPHIgA45481aqZHfMP7mrdKUx_DTXpJV8oM6LnjBYPlqdlZJMr7anUS-rNjHpcln6zeiHA0Hv2XFzK_8t9I7riId1K7Sobqlqa0aokRcjLzXgyI/s1600/01_120.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5457392400722408450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWuXeNR70Yo8r7hTbUMTUlbc5SG4MXNPHIgA45481aqZHfMP7mrdKUx_DTXpJV8oM6LnjBYPlqdlZJMr7anUS-rNjHpcln6zeiHA0Hv2XFzK_8t9I7riId1K7Sobqlqa0aokRcjLzXgyI/s200/01_120.JPG" /></a></div></div></div></div></div></div></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com1tag:blogger.com,1999:blog-6538054702497083731.post-3528598804907286172010-03-23T17:10:00.004+08:002010-03-24T08:01:50.496+08:00Bordeaux 2009-The Hype?Bordeaux opens doors to journalists and merchants next week to taste and evaluate the 2009 vintage already touted as one of the best vintage in decades. The main point of interest isthe pricing which if increased from the last year, might be counter-productive especially due to the slow US market, despite the growing Hong Kong aka China thirst for Bordeaux wines. (Altough my Bordeaux negotiants told me this year Primeur campagin already flooded with merchants from US that did not turn up for the last two years)<br /><br />During my last September visits to France. I met a couple of winemakers. They shared their Bordeaux expert’s view that 2009 is the best vintage in decades.<br />Even my best Friends Bruno Macarez from St Emilion who runs 5 family vinyards at the right bank of Bordeaux claims it is the best vintage in 27 years.<br /><br />A similar buzz was in the air wherever the En Primeur came up for discussion. It seemed that few doubted the excellent quality of the vintage- the main point of discussion being whether it was better than 2005. This motivated many of us plan to be there for the exceptional vintage at month-end although there was a minority who would rather wait for the prices to be announced, the ‘last mile’ in the Bordeaux En Primeur tastings.<br /><br />Well, I will find out soon as I will be in Bordeaux from 26th March till 4th April for the 2009 Primeur tasting. But before that, i have sort out a few interview of few prestiges chateaux done by other media and journalist.<br /><br />Château Cheval Blanc is the Premier Grand Cru Classé Class ‘A’ property in Saint Emilion and is managed by Pierre Lurton who divides his time also at Chateau d’Yquem. He formed a team to look after the details at Cheval recently. Pierre Olivier Clouet is a member of the team and was responsible for four wines. He says, ‘Cheval is always a balanced wine but this year it is<br />richer and has added natural concentration, not more extraction. It has been good beyond our expectation and I am sure it will surprise the visitors. I am well aware that Bordeaux often hypes its new vintages. But I can assure them that the Cheval Blanc is one of the all timegreats.’<br /><br />‘Awesome,’ exclaims Pauline Vauthier Technical Director of the only other Premier Grand Cru Classé ‘A’, Chateau Ausone owned by her family for 400 years, about the vintage. She adds, ‘it is showing very well right now; it has an excellent backbone, it’s powerful with a long ageing potential, it’s complete with very well balance with layers of ripe fruit and great aromatic length.’<br /><br />Gildas d’Ollone, Director of the Second Growth Pauillac producer Château Pichon-Longueville Comtesse de Lalande says this ‘sumptuous’ vintage is less angular than 2005 and has more acid and alcohol than ’05. He expects the visitors to be surprised by the immediate appeal and charm of this wine in which Pichon has used 75% Cabernet Sauvignon as it was a great year for Cabernets.<br />‘Out of the ordinary but not classic,’ says Stéphane Derenoncourt of the 2009 vintage. The French enologist who, like Michel Rolland , works as an international consultant to several wineries including Château Pavie-Macquin, Château Canon-la-Gaffelière, Château Smith Haut Lafitte, Château Brown and Château Prieuré-Lichine, says this vintage will offer a wonderful opportunity for Bordeaux to improve its reputation which has seen a considerable damage in the recent times. He will be present again with the producers he works with, in Chateau Gaffelière in Saint Emilion under the group name of ‘La Grappe.’<br /><br />Peter Sisseck of the Spanish top winery Pingus warns against raising the prices as he has heard some people talk about. He feels it may be a bit too adventurous although the 2009 is a complete vintage with ripe tannins and could be a ‘once in a lifetime’ vintage.<br /><br />Bernard Magrez, owner of Chateau Pape-Clement in Pessac Léognan feels that the producers should not get carried away with the pricing for 2009 although the quality is better than 2005. He expects to keep his Chateau wine less than €75. <br /><br />Chateau Angelus the Premier Grand Cru<br />Classé of Saint Emilion expects the price between €130 and €50, those of 2005 and 2008.<br /><br />Do check out our blog again for update on the hype of Bordeaux 2009.Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-35235678437065411062009-11-09T15:30:00.011+08:002009-12-16T20:19:12.797+08:00A selections of good old Bordeaux, great Bubbly and a CDP.<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_40J_FimsYhKl-vC0S9mnyBVv_ceoHPortCr1DHHiAdlDqpyrpiheckDAup-MKOcyvT08MCF-fqDkyhIyDxboN3gKFpcaJydoZfyRtHWsGeguFxhRzjwpYB0F-IUtYhgD4atOwG7h-I/s1600-h/IMAG0025.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402714010249396530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX_40J_FimsYhKl-vC0S9mnyBVv_ceoHPortCr1DHHiAdlDqpyrpiheckDAup-MKOcyvT08MCF-fqDkyhIyDxboN3gKFpcaJydoZfyRtHWsGeguFxhRzjwpYB0F-IUtYhgD4atOwG7h-I/s320/IMAG0025.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVALHL4M5VrZ8Hq-rbB2BglHJ-IrQ_dRVWcK3IqfOmN3kgyYvMsJgtnKfJf5DralNSW_kSrMzDuCF3NnmpBw0uz_udK1MjtWSHx9tkdPGEtVib5rrc2v32dgdAF4r5wmXijK1TEcicJkA/s1600-h/IMAG0024.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402714001404235042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVALHL4M5VrZ8Hq-rbB2BglHJ-IrQ_dRVWcK3IqfOmN3kgyYvMsJgtnKfJf5DralNSW_kSrMzDuCF3NnmpBw0uz_udK1MjtWSHx9tkdPGEtVib5rrc2v32dgdAF4r5wmXijK1TEcicJkA/s320/IMAG0024.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5usMKiM8U_AS1wuFvycYKyMI-wlm3hp8nODIPTxVFxYBihfp9hd8c5ohcwby7c67yLcCFHbsTUWeRw2jG6mztt5ZALAgpa_LBWtFxPhyphenhypheni_YesfBI-EjoH9tMzjwWW3eHL41J-FSGEKQ/s1600-h/IMAG0027.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713996094196802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE5usMKiM8U_AS1wuFvycYKyMI-wlm3hp8nODIPTxVFxYBihfp9hd8c5ohcwby7c67yLcCFHbsTUWeRw2jG6mztt5ZALAgpa_LBWtFxPhyphenhypheni_YesfBI-EjoH9tMzjwWW3eHL41J-FSGEKQ/s320/IMAG0027.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjz1eXqSDPfEXTdo59ASZW6TA2rCanP6pqJsTzC-4RcUs2bVwKgQT_EpnWfccUNoY49frg2TThnB0zsYK_exv4ZIdbFshJWsD0-xevheYvVNa9P52MD814fAlyMw1IE8G6OEPnpPctFdU/s1600-h/IMAG0028.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713408491212978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjz1eXqSDPfEXTdo59ASZW6TA2rCanP6pqJsTzC-4RcUs2bVwKgQT_EpnWfccUNoY49frg2TThnB0zsYK_exv4ZIdbFshJWsD0-xevheYvVNa9P52MD814fAlyMw1IE8G6OEPnpPctFdU/s320/IMAG0028.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3XU4UhGFGsJuHVy2aMw1MYFPR07TB1RiqCg33jAR62nhqN9fx14DrBCMOhjiL69mHi4efrss4kaLKmEChMyb8X2KiED3isporXli9LcRlkhoGzuNpUAaP6ele6f7FYVMyUn3JaKrAoY/s1600-h/IMAG0029.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713402234340930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3XU4UhGFGsJuHVy2aMw1MYFPR07TB1RiqCg33jAR62nhqN9fx14DrBCMOhjiL69mHi4efrss4kaLKmEChMyb8X2KiED3isporXli9LcRlkhoGzuNpUAaP6ele6f7FYVMyUn3JaKrAoY/s320/IMAG0029.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPuQSCeCuAJp7Jm9NZb7Yk9vVLPxoHuGGTyVNAuSSy6cUG1iJynaJZ3wQXq6u_hRaoy08BTU9_RBaqSKP9QxKaiUYXUe1BphbeN7jfbLSoB6op6gVCaffUvphoH-SZzwIU84bzAvb8QA/s1600-h/IMAG0026.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713392223831074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHPuQSCeCuAJp7Jm9NZb7Yk9vVLPxoHuGGTyVNAuSSy6cUG1iJynaJZ3wQXq6u_hRaoy08BTU9_RBaqSKP9QxKaiUYXUe1BphbeN7jfbLSoB6op6gVCaffUvphoH-SZzwIU84bzAvb8QA/s320/IMAG0026.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7BLvupMGlxY2FufarA83AVY4jkAoSCNUUv49Si47156Qr1DJwbnEGBOLjNBzADYKNyPe70vUhWRLRjG1YWWoUREP9ywSVx-lJ0HEuNAlxjca9N9fm80D2H_dG_9oKXdO_H5JhEpliqM/s1600-h/IMAG0031.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713388767547410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7BLvupMGlxY2FufarA83AVY4jkAoSCNUUv49Si47156Qr1DJwbnEGBOLjNBzADYKNyPe70vUhWRLRjG1YWWoUREP9ywSVx-lJ0HEuNAlxjca9N9fm80D2H_dG_9oKXdO_H5JhEpliqM/s320/IMAG0031.jpg" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ddB2uclrXUKEHhnJ7idfzIFW927ZopUrM9Ruq6lwg0cWa2d7XSUvtTe3E5CXq2SuCGGtx30393MAjHvQKEa2TRonjNPBaYWvtT_rSj4uvZtX6NC7HYBiNHURjRrpppoEHpsTYq-MUzU/s1600-h/IMAG0030.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5402713383704256370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ddB2uclrXUKEHhnJ7idfzIFW927ZopUrM9Ruq6lwg0cWa2d7XSUvtTe3E5CXq2SuCGGtx30393MAjHvQKEa2TRonjNPBaYWvtT_rSj4uvZtX6NC7HYBiNHURjRrpppoEHpsTYq-MUzU/s320/IMAG0030.jpg" /></a><br />This dinner that is long waited and planned for...it all started in Malaysia.<br />Lionel, Mike and me was having dinner in Kanichikan Yakiniku, PJ Malaysia. A magic question pop out by Mike which sounds like when is the last time the Cork Brothers went to Singapore.<br /><br />Lionel said; Chris is the one who travels around Asia; i will only ritually visit Singapore every December to join our dear friend +business partner+ A professional race car driver's Christmas gathering. Well the main ingridient of the gathering is good food and great wines.<br /><br />Here come Mike: Hmm. I wonder 1961 Chateau Margaux will be something interesting for you?<br /><br />Here we were, in Absinthe Restaurant at Bukit Pasoh Road.<br />Menu 1<br />Duo of fines de Claire Oysters and Balik Salmon with Mirin Dressing<br />-----<br />King Prawns Sautéed with Spicy Chorizo and Pine Nuts, Mushroom Foam<br />-----<br />Pan Fried Foie Gras with Warm Blinis and Morello Cherries<br />-----<br />Traditional Fish and Seafood Bouillabaisse with Saffron Aioli and Croutons<br />-----<br />Roasted Rack of Welsh lamb with Braised Belgian Endive, Sweet Potato and Cumin Croquettes, thyme Jus<br />-----<br />Cheese Selection<br />-----<br />Vanilla Bourbon Crème Brûlée and Ginger Bread Ice Cream<br />-----<br /><br />Menu 2<br /><br />Chilled Ravioli of Lobster with Lime Sabayon, Pink Guava Julienne and Shiso<br />-------<br />Carpaccio of Venison Filet with Celery Remoulade and Black Truffle Dressing<br />-------<br />Braised Kurobuta Pork Belly with Star Anis Jus, French Beans & Small Cress Salad<br />-------<br />Rib of Beef “Black Angus”, Potato Gratin, Steamed Vegetables and Béarnaise Sauce<br />------<br />Warm Valhrona chocolate fondant, vanilla ice cream and strawberry chutney.<br /><br /><br />And the wines;<br /><br />Champagne Lanson Brut 1996 and Champagne Lanson Rose 1996.<br />Troplong Mondot 1997, 1961 Chateau Margaux, Clinet 1995, Leoville las Cases 1995, Montrose 1995, Haut Brion 1995, Latour 2002, Paul Jaboulet CDP 1990 and A very nice Placito from Sicili.</div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com1tag:blogger.com,1999:blog-6538054702497083731.post-33211570588180345902009-08-30T20:35:00.005+08:002009-08-30T21:11:46.011+08:00Jalan jalan makan makan HCMC<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlLnElKxk8t4TVk3EuukYLAdZAJcQkjJCB7oRU_0peoGK2qpLTP8TSEwt2W775GwjfWlAOHAMYggtLQYb4EIQB09b0tk7N52DXoO9b2qQPuXuFRY5smO4JhudS-iaTkJFPrrzjebXp_Y/s1600-h/01_71.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375739960699735986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlLnElKxk8t4TVk3EuukYLAdZAJcQkjJCB7oRU_0peoGK2qpLTP8TSEwt2W775GwjfWlAOHAMYggtLQYb4EIQB09b0tk7N52DXoO9b2qQPuXuFRY5smO4JhudS-iaTkJFPrrzjebXp_Y/s320/01_71.JPG" /></span></a><span style="color:#c0c0c0;"><br /></span><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EBwroozZv16W4we5LtVY8m9XkJ5OgAcEJp76hpx58wUUBLOn-Q-hlnFs1uw9iAH9J9EbQN86ZuO-oPUQwfoyFb5QCwVCPP5pCqCgMC_HvNr7LhRAQcEmTpo8OUBWSqjax79zVETKipM/s1600-h/01_38.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375736711315559810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-EBwroozZv16W4we5LtVY8m9XkJ5OgAcEJp76hpx58wUUBLOn-Q-hlnFs1uw9iAH9J9EbQN86ZuO-oPUQwfoyFb5QCwVCPP5pCqCgMC_HvNr7LhRAQcEmTpo8OUBWSqjax79zVETKipM/s320/01_38.JPG" /></span></a><span style="color:#c0c0c0;"> <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">dessert</span> sample<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Gcu0c-yrjhu4XXBuYJZCi2h4eeBilhCY-E5i9cJGJrhswNoNp6YmbEwC2d88BC5kzh47yTPWiHaxVxNZIA_Ejm0M7GS6i6F_JaiydsBpOzWXFApXIwzggHezRZoJtNvegYBibaw9dB4/s1600-h/01_36.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375736704315995714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Gcu0c-yrjhu4XXBuYJZCi2h4eeBilhCY-E5i9cJGJrhswNoNp6YmbEwC2d88BC5kzh47yTPWiHaxVxNZIA_Ejm0M7GS6i6F_JaiydsBpOzWXFApXIwzggHezRZoJtNvegYBibaw9dB4/s320/01_36.JPG" /></span></a><span style="color:#c0c0c0;"> Pan <span id="SPELLING_ERROR_1" class="blsp-spelling-error">sear</span> <span id="SPELLING_ERROR_2" class="blsp-spelling-error">wagyu</span> with spring <span id="SPELLING_ERROR_3" class="blsp-spelling-error">vege</span> and burgundy glaze.<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmb5b268GatFS_KByMst4KrNhAb6TU28EgTi0K4K_aoRlmdz3fKZNvr1GiOtfPY5cKdiRKMt6MFFHnxcwFlC3vfdNrLJ5C3h70pps0Uqz8z2_LuLxdN-ZkdezLLtooWYACkoBMtVujFXY/s1600-h/01_34.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375736691492826898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmb5b268GatFS_KByMst4KrNhAb6TU28EgTi0K4K_aoRlmdz3fKZNvr1GiOtfPY5cKdiRKMt6MFFHnxcwFlC3vfdNrLJ5C3h70pps0Uqz8z2_LuLxdN-ZkdezLLtooWYACkoBMtVujFXY/s320/01_34.JPG" /></span></a><span style="color:#c0c0c0;"> <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Medallion</span> of <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Chicken</span>, <span id="SPELLING_ERROR_6" class="blsp-spelling-error">cepe</span> mushroom with <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">cappuccino</span> of parley and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">demi-</span>glace<br /><br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MksE7fg5Z2eX9h0jAnS6kCGsHly07Gypp53nY0iQk-xfYQWpD3LYFa0MhyphenhyphenhhmexlFLSBwtuzBhJ-TfHbyLsfCBpebIgQXmPzCIcyjDlp1xrekXsNqvqup__oUlocCH8G8Zqvoj03x5g/s1600-h/01_32.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375736677827816114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1MksE7fg5Z2eX9h0jAnS6kCGsHly07Gypp53nY0iQk-xfYQWpD3LYFa0MhyphenhyphenhhmexlFLSBwtuzBhJ-TfHbyLsfCBpebIgQXmPzCIcyjDlp1xrekXsNqvqup__oUlocCH8G8Zqvoj03x5g/s320/01_32.JPG" /></span></a><span style="color:#c0c0c0;"> Sweet bread, <span id="SPELLING_ERROR_9" class="blsp-spelling-error">cepe</span> mushroom and beet<br /><br /><br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnB-FPT9TfyrfGVMSyBIDA_SAqs0pl1AQfcyfxHb1KiWTLk5wDuz-OPwX5bfEgHe7L7emqp8hy9TQvggsFGyFdGOybdWPbIR0bWLYXNXd5xGwfkk6nNLkI-ierWjedzL8r8Fi8-tJIdc/s1600-h/01_28.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375736667964332482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXnB-FPT9TfyrfGVMSyBIDA_SAqs0pl1AQfcyfxHb1KiWTLk5wDuz-OPwX5bfEgHe7L7emqp8hy9TQvggsFGyFdGOybdWPbIR0bWLYXNXd5xGwfkk6nNLkI-ierWjedzL8r8Fi8-tJIdc/s320/01_28.JPG" /></span></a><span style="color:#c0c0c0;"> Pan Fried <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Foir</span> <span id="SPELLING_ERROR_11" class="blsp-spelling-error">Gras</span> with <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">caramelised</span> onions and port reductions<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW7uE4wFqdTYaiZICa-_XlLY68O5mjHQJk4CQhWKpi-vRzDLSZc1ijt8KnYKkDOuFq4GT8PwLNLo2XSuck7bJcjNRsv7xVmz3hYxu9jpxWGNXO4rAOBf5yorfdu8GdlxaSde-0bvhfF0/s1600-h/01_70.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375735641390342066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxW7uE4wFqdTYaiZICa-_XlLY68O5mjHQJk4CQhWKpi-vRzDLSZc1ijt8KnYKkDOuFq4GT8PwLNLo2XSuck7bJcjNRsv7xVmz3hYxu9jpxWGNXO4rAOBf5yorfdu8GdlxaSde-0bvhfF0/s320/01_70.JPG" /></span></a><span style="color:#c0c0c0;"><br />warm fruit salad serve with crispy rice crackers<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy4jQdsdnlzitwor_pYlYCxh2R-johYOJatz4XnJljRHD-h0Ttdr_E39vermbD_tuSf4hDiDuYkbWvbDhV_WI4gy9COzuA54i95CbIOmQoocjgCpiIrRK2u3zLeaI33vbvfXaG3bzwRE/s1600-h/01_68.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375735632090827842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvy4jQdsdnlzitwor_pYlYCxh2R-johYOJatz4XnJljRHD-h0Ttdr_E39vermbD_tuSf4hDiDuYkbWvbDhV_WI4gy9COzuA54i95CbIOmQoocjgCpiIrRK2u3zLeaI33vbvfXaG3bzwRE/s320/01_68.JPG" /></span></a><span style="color:#c0c0c0;"> Various steam rice "<span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">custard</span>" serve with crispy pork skin and <span id="SPELLING_ERROR_14" class="blsp-spelling-corrected">dried</span> shrimp, side with a tangy fish sauce.<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEnQKPRL9ReS6naIS_Kb42r999OLX3vs_QwmRF5C-ta1pVZ6ec_W2F5bd-uwMhCsJwv1o2pFhf3bHut10vNgAk328lY1JEt6AqEAUwwOtNTlpComKepsbLDbMdZyxNvCz8wzj7fog-p8/s1600-h/01_39.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375735624553017538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbEnQKPRL9ReS6naIS_Kb42r999OLX3vs_QwmRF5C-ta1pVZ6ec_W2F5bd-uwMhCsJwv1o2pFhf3bHut10vNgAk328lY1JEt6AqEAUwwOtNTlpComKepsbLDbMdZyxNvCz8wzj7fog-p8/s320/01_39.JPG" /></span></a><span style="color:#c0c0c0;"> Daily stable food in Vietnam "<span id="SPELLING_ERROR_15" class="blsp-spelling-error">Pho</span>"</span></div><br /><div><span style="color:#c0c0c0;">This is the <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Chicken</span> version<br /><br /></span></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFmrNMVrNb6KN8fL7nGml7zpKay1AElBH7qZafmMnU8nbJK_MjeJtFrDdE7lty7M7P1BJa675fQ85GPqy6a2A3w5YWE58C5Bu9l7IOhth9DNOME4v28zPWoGptQcjcgcgqqeutSwSNow/s1600-h/01_37.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375735615565661538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXFmrNMVrNb6KN8fL7nGml7zpKay1AElBH7qZafmMnU8nbJK_MjeJtFrDdE7lty7M7P1BJa675fQ85GPqy6a2A3w5YWE58C5Bu9l7IOhth9DNOME4v28zPWoGptQcjcgcgqqeutSwSNow/s320/01_37.JPG" /></span></a><span style="color:#c0c0c0;"> "<span id="SPELLING_ERROR_17" class="blsp-spelling-error">Pho</span>" Bu or Beef Noodle soap. like the raw herb and <span id="SPELLING_ERROR_18" class="blsp-spelling-error">vege</span>. the <span id="SPELLING_ERROR_19" class="blsp-spelling-corrected">chili</span> is fierce hot!<br />with happy Chris Low at the back <span id="SPELLING_ERROR_20" class="blsp-spelling-corrected">ground</span>.<br /><br /><br /><br /></span><div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqFHrATEn_xm-aO12n4tAyHH5OzCbcIcN1TYN8QHdOcgRpUro1a-xnQ4jDKDwxK1GOUxc-qj9U8VjT09MBwOwZKzZIrgHw29CWXGJAE3m-02eEXdgwQj9T_VTdVQwV_g48QSp_rgjhB4/s1600-h/01_35.JPG"><span style="color:#c0c0c0;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5375735607246685538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqFHrATEn_xm-aO12n4tAyHH5OzCbcIcN1TYN8QHdOcgRpUro1a-xnQ4jDKDwxK1GOUxc-qj9U8VjT09MBwOwZKzZIrgHw29CWXGJAE3m-02eEXdgwQj9T_VTdVQwV_g48QSp_rgjhB4/s320/01_35.JPG" /></span></a><span style="color:#c0c0c0;"><br /><br />Chris Low: Ho Chi <span id="SPELLING_ERROR_21" class="blsp-spelling-error">Minh</span> City, Vietnam was a mystery country to me until June this year. Way before i step into this country, all i know about this communist country is from movie like "Good Morning Vietnam" and American TV series " Tour of Duty, Vietnam". </span></div><br /><div align="left"><span style="color:#c0c0c0;"></span></div><br /><div align="left"><span style="color:#c0c0c0;"><span id="SPELLING_ERROR_22" class="blsp-spelling-corrected">Until</span> i visited the War <span id="SPELLING_ERROR_23" class="blsp-spelling-corrected">Museum</span> in <span id="SPELLING_ERROR_24" class="blsp-spelling-error">HCMC</span>, my view about the image of Vietnam totally changed and i wanted to know more about this country. And as what Cork Brothers <span id="SPELLING_ERROR_25" class="blsp-spelling-corrected">always</span> do, we discover the Vietnamese culture true the basic needs: Food!</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Lionel and me visited <span id="SPELLING_ERROR_26" class="blsp-spelling-error">HCMC</span> in early June <span style="BACKGROUND-COLOR: #ffff00">for </span>2 days. And i return to visit our business partner Mr.<span id="SPELLING_ERROR_28" class="blsp-spelling-error">Thien</span> in August with a bang...more wine and food encounters!</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">We were introduce to Southern Vietnamese food which includes various Spring rolls <span id="SPELLING_ERROR_29" class="blsp-spelling-corrected">serve</span> raw or deep fried. Fresh seafood from the river like fresh water prawns braised in thick soy and fish sauce; snails blanched and chopped with pork then braised with light broth; and "<span id="SPELLING_ERROR_30" class="blsp-spelling-error">Pho</span>" </span></div><div align="left"><span style="color:#c0c0c0;">Ultimately, the based is rice made product, fish sauce, fish sauce and better fish sauce + lots of healthy "unknown to me" raw salads, <span id="SPELLING_ERROR_31" class="blsp-spelling-error">basils</span>, bean sprouts and vegetables.</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">But what i like is "<span id="SPELLING_ERROR_32" class="blsp-spelling-error">Huei</span>" cuisine from the middle Vietnam. Slightly more intense from the Saigon styles. I need more visit to talk about this type of cooking. At this stage, all i can says is: "Unique and delicious!"</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Street food to fine dining <span id="SPELLING_ERROR_33" class="blsp-spelling-corrected">restaurant's</span>...<span id="SPELLING_ERROR_34" class="blsp-spelling-error">HCMC</span> has <span id="SPELLING_ERROR_35" class="blsp-spelling-error">lots</span> to offer. And so wine <span id="SPELLING_ERROR_36" class="blsp-spelling-corrected">friendly</span>!</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Will <span id="SPELLING_ERROR_37" class="blsp-spelling-corrected">definitely</span> sample more!</span><br /><br /><br /><br /><br /></div><br /><div></div></div></div></div></div></div></div></div></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com2tag:blogger.com,1999:blog-6538054702497083731.post-21060943217570594362009-08-30T20:31:00.002+08:002009-08-30T20:35:13.388+08:00Bloomberg on the "Lafite effect"<span style="color:#c0c0c0;">Aug. 24 (Bloomberg) -- Kevin Hassett<br /><br />One of the strangest developments in financial markets this year is the “Lafite effect.” It offers a valuable lesson about investing.<br />This financial crisis has walloped just about everything. It has even pushed down prices for fine wine.<br /><br />The Vintage Wine Fund, which invests “in fine wine with an objective of steady, high capital growth,” declined 33 percent in 2008. This is newsworthy. In a 2008 paper, economists Lee Sanning, Sherrill Shaffer and Jo Marie Sharratt at the University of Wyoming demonstrated that wine investments provide enormous positive returns over time, with almost no correlation to the market as a whole.<br /><br />Their study provides a textbook example of the problem with risk analysis. Until that time, the correlation of wine with the overall stock market was essentially zero. A hedge fund that bet on that remaining true would have lost big, because this time everything moved together.<br /><br />One set of wine investors survived unscathed: those who bought and held the fine French wine Chateau Lafite Rothschild.<br />According to data compiled by wine exchange Liv-ex, the average list price for a bottle of 1982 Lafite was $3,386 in July, the highest ever. That’s about $280 higher than it was last year, and more than $1,100 higher than in 2007. Not bad for a bottle that you could have purchased for about $20 back in the 1980s.<br />So strong is the 1982 Lafite that its value largely withstood a downgrade, to 97 from a perfect 100, by U.S. wine maven Robert Parker. If you consider how much wealth has been destroyed in the past year, you would think that such a markdown would have devastated prices. Think again.<br /><br /><strong>Lafite Index </strong><br />The run-up appears to have affected all things Lafite, not just the 1982 vintage. The effect is so striking that Liv-ex created a new index to track the prices of the Lafite vintages from 2000 to 2006. That index is now only 4.4 percent below its long-term high. Few investments have done better.<br />The question for an investor is this: Is the Lafite price spike yet another bubble, or are there sound fundamental reasons?<br />One sound argument that might explain the increase is that there is a special “Lafite effect” associated with Asia. As wealth has increased there, the demand for luxury commodities such as Lafite has skyrocketed. “Right now, it’s almost an insult in some places to serve something other than Lafite,” Liv-ex’s director, James Miles, told me last week.<br />With the Lafite supply limited, this high demand for the supreme trophy wine has pushed prices through the roof.<br /><br /><strong>As Asia Goes </strong><br />Since Asia will presumably continue to grow in wealth, one might expect that demand will skyrocket and that today’s prices will someday look cheap.<br />The Lafite price might just as well drop sharply, and the argument for a decline is probably more compelling.<br /><br />For one thing, prices might be higher now because of a speculative bubble.<br />Also, Asian consumers might become more sophisticated and grow to appreciate other wines, which they now shun, that are close substitutes for Lafite. If they do that, today’s prices might be a high water mark for some time. The 2000 vintages of both Lafite and La Mission Haut Brion both received perfect scores of 100 from Parker, for example. Right now Lafite costs more than twice as much.<br />The decision on investing today in Lafite probably turns on this question of whether it will become more socially acceptable to serve fine wines other than Lafite in the wealthiest corners of Asia. Today’s high prices suggest there are enough people willing to bet that Asian demand for Lafite continues on its trajectory.<br /><br />By Kevin Hassett, director of economic-policy studies at the American Enterprise Institute, is a Bloomberg News columnist. He was an adviser to Republican Senator John McCain of Arizona in the 2008 presidential election. The opinions expressed are his own. </span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-3431285067761679102009-07-22T14:54:00.005+08:002009-07-22T15:47:35.774+08:00Investor pour into liquid assets<span style="color:#999999;">By Ellen Kelleher<br />Financial Time. July 17 2009<br /><br />The returns on Château Lafite and Château Latour have outpaced the FTSE 100 over the past 12 months, prompting wine aficionados to add more bottles to their cellars instead of buying shares.<br /><br />With just an estimated $3bn invested either directly or through listed and unlisted funds, fine wine remains a niche play. But it is attracting considerable attention from wealthy investors in Singapore, Hong Kong and Shanghai as well as the UK.<br /><br />Since May, the price of 2008 Château Lafite – a Bordeaux fine wine – has jumped 56 per cent from January, according to Stacy-Lea Golding, investments director with Premier Cru, a wine investment company.“I think it’s a prime opportunity to buy in,” she says. “Prices have been affected by the financial crisis – and we’re seeing sharp adjustments over short periods of time.”<br /><br />Between January and June, Liv-ex, the index of the top 100 investable wines, rose 3.3 per cent while the FTSE 100 returned 1.6 per cent. Long-term returns are even more impressive, with Liv-ex gaining 115.5 per cent over the past five years compared with a 1.9 per cent return by the UK’s largest 100 companies.<br /><br />“Demand from Asia has been sustaining the wine market,” reports Justin Gibbs, a director with Liv-ex. Wine funds appeal to novice investors who are more comfortable investing with the help of managers. The “unit trust” model also helps investors to spread their risks.<br /><br />Last month, Beijing saw its first fine wine auction, where two bottles of Château Lafite were sold for four times their estimate – at a 70 per cent premium to many UK merchants’ prices.<br /><br />The size of the wine market has ballooned from $1bn to $3bn over the last decade, says Gibbs, with 20 funds springing up in response to growing demand.<br />Buying largely in Bordeaux, fund managers store investment-grade wine in bonded warehouses. The recent rise of sterling against the euro has helped funds based in London to buy at favourable prices.<br /><br />Joss Fowler, a fine wine specialist with Berry Bros & Rudd, the London merchant, says investors should focus on two factors when buying wine: quality and the label.<br />“You have to aim at the top and buy the very best,” he says. “In the past five years or so, we’ve seen this market open up and certain bottles are improving as they are aging and becoming scarcer, which makes them more valuable.” A case of Château Latour or Château Lafite could yield 10 to 15 per cent in a year, by Fowler’s estimates<br /><br />“You can build more yachts and Rolls-Royces and dig more swimming pools, but it’s difficult to bottle certain Bordeaux vintages,” he says. </span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-91022460505400177662009-06-24T22:04:00.006+08:002009-06-24T22:23:49.386+08:00A night at the right bank...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls_UnBwCMS249rYLnAFJZgZbBujRfZnqidMDEvSl-qe_q6qhAfxm4jyMibzTYTiKJzuLwcBwdwKVUPlJ22WpSnGvW6UliA9ob2tCnKqbnmHzeypRhF7YFx4tBYZYfpAsU6W_v75_mr78/s1600-h/01_437.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350897268937476898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgls_UnBwCMS249rYLnAFJZgZbBujRfZnqidMDEvSl-qe_q6qhAfxm4jyMibzTYTiKJzuLwcBwdwKVUPlJ22WpSnGvW6UliA9ob2tCnKqbnmHzeypRhF7YFx4tBYZYfpAsU6W_v75_mr78/s320/01_437.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Ch Smith Haut Lafite Blanc 1995<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrnDcUaO6_clP-jNxCsTT5xYEveFe_AhxTXNme1Ga1johlNh6wpofOawqDgyXlpTNcXpdwAy6D8jKkaY-Qtz7N6rz-ZcM5AV89uJpJ19CEnCfPyu7vtalxR8zgji8QKDAvUXyc9eJ7aQ/s1600-h/01_439.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350897267609509058" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHrnDcUaO6_clP-jNxCsTT5xYEveFe_AhxTXNme1Ga1johlNh6wpofOawqDgyXlpTNcXpdwAy6D8jKkaY-Qtz7N6rz-ZcM5AV89uJpJ19CEnCfPyu7vtalxR8zgji8QKDAvUXyc9eJ7aQ/s320/01_439.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Ch Ausone 1988<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wD4WI6xyb9O4n-jZAmK4shyphenhypheny0rqGLvnyXBqPp9pFwqoKckpdCvUTcKExDPqH8vnoHGl-Q0cSvnPOoWrqVcJBFF_yWPv1euHIZmnZa3hGrDtkodEmUyKfddKvOXWweglXNRZyQwGyO6c/s1600-h/01_438.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350896390034997378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wD4WI6xyb9O4n-jZAmK4shyphenhypheny0rqGLvnyXBqPp9pFwqoKckpdCvUTcKExDPqH8vnoHGl-Q0cSvnPOoWrqVcJBFF_yWPv1euHIZmnZa3hGrDtkodEmUyKfddKvOXWweglXNRZyQwGyO6c/s320/01_438.JPG" border="0" /></span></a><span style="color:#c0c0c0;">Le Pin wanna be? </span><br /><span style="color:#c0c0c0;">La Gomerie 1999<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28kfoEalXw4o5yrDwfkzIN86-XP52Jd6SeodVdM-J7TO3BlfXpNA_DSzuRg8gFiMFtV7kjL8lzBkqushE22ri9tnz-teJOVt09r2mGSbvUXhHkxKB0O2DhEWU7f-qKyJ2LjboS3XaDaE/s1600-h/01_440.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350896384495476386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28kfoEalXw4o5yrDwfkzIN86-XP52Jd6SeodVdM-J7TO3BlfXpNA_DSzuRg8gFiMFtV7kjL8lzBkqushE22ri9tnz-teJOVt09r2mGSbvUXhHkxKB0O2DhEWU7f-qKyJ2LjboS3XaDaE/s320/01_440.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br />Troplong Mondot 1999<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMro65av5PSN3HfahMnWDoqe_Q9MHtuqi1RJoFfXLSeeOBL5x2EvbH_7OQrYNrB_N2sbw4gjKspU6-vFCcJKVp4I7oE7TK8JLQ9zuZyzFS5cetU7rN8SaPWcqxFjAOzAIOhD9sPVYzBVE/s1600-h/01_433.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350896379399572690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMro65av5PSN3HfahMnWDoqe_Q9MHtuqi1RJoFfXLSeeOBL5x2EvbH_7OQrYNrB_N2sbw4gjKspU6-vFCcJKVp4I7oE7TK8JLQ9zuZyzFS5cetU7rN8SaPWcqxFjAOzAIOhD9sPVYzBVE/s320/01_433.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br /><br /><br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY9CJ2aqrMUrUdiz7h4J4fmBr0vRxIZnaXF6gfwWtesOILJslKBCm0gRUemTjj4MYou2kiE4QLdvEHPz3HYNd2vCzCafh3m8EKveNVn-XwbsWT9k2A3UH_9qhc3u0D1VsirTB1ssImkc/s1600-h/01_441.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350896376167562594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHY9CJ2aqrMUrUdiz7h4J4fmBr0vRxIZnaXF6gfwWtesOILJslKBCm0gRUemTjj4MYou2kiE4QLdvEHPz3HYNd2vCzCafh3m8EKveNVn-XwbsWT9k2A3UH_9qhc3u0D1VsirTB1ssImkc/s320/01_441.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br />"rejected friend eggs"<br /><br /><br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwY6P1MVEDF20EE1lwSAPinc3Gw3vWm5nu0vvmRlBWtc-CidGmgjkpsoBoiA-ei651H2y21C1tx7VcC9h5w1KmmoasHvG30TGwL6903Tao2n52p4gDULhh5aHr8NHo07lptcqPHmnZ0s/s1600-h/01_442.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5350896371798617634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxwY6P1MVEDF20EE1lwSAPinc3Gw3vWm5nu0vvmRlBWtc-CidGmgjkpsoBoiA-ei651H2y21C1tx7VcC9h5w1KmmoasHvG30TGwL6903Tao2n52p4gDULhh5aHr8NHo07lptcqPHmnZ0s/s320/01_442.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br />A rare occasions that i end my dinner with chinese tea, not a dessert wine. but much appreciated.</span></div><div><span style="color:#c0c0c0;"></span> </div><div><span style="color:#c0c0c0;">~~~~~~~~</span></div><div><span style="color:#c0c0c0;"></span></div><div><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Chris Low: We had a chinese meal at our regular Cantonese Restaurent- Elegance Inn with some 1er selections of great growth right banks and a age bordeaux blanc.</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">This time, we invite one of our dear friend-Chef Max Chin as our guest blogger ans this is what he has to say.</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Max Chin: "Being invited to a Chinese dinner last evening at Elegant Inn @ Hap Seng Building. Meal wasn't as great as the wines accompanied. </span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Excel Bordeaux Grand Crus line up with Smith Haut Laffite (white), Ausone, La Gomerie and Troplong Mondot which indeed all amazing in its own pristine class and tastes. Am I converted into a Fil de Bordelaise with these Grand Crus...Je sais Pas ??? My "Cork Bros" would need to work harder!</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Lionel: Oh yes, did you tell them the fry egg is very good?</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><div align="left"><span style="color:#c0c0c0;">Leslie: I love eggs...i dont mind the rejects...</span></div><div align="left"></div><div align="left"><br /><br /><br /><br /><br /><br /></div><div></div></div></div></div><br /></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com1tag:blogger.com,1999:blog-6538054702497083731.post-13898109818831090342009-06-21T09:03:00.003+08:002009-06-21T09:11:07.582+08:00Wine Investors raise glass as market revives<span style="color:#c0c0c0;">By John Stimpfig<br />Published: June 19 2009 16:03 Last updated: June 19 2009 16:03(Financial Times)<br /><br />Had this report appeared six months ago, it would have provided some very sober reading for wine investors. Not least because the end of 2008 coincided with the first significant correction in the fine wine market for more than a decade.<br /><br />During the first half of 2008, Liv-ex, an index of the top 100 investable wines, climbed by a steady and impressive 9.5 per cent before stalling during the summer. In the final quarter of 2008 it fell by nearly 25 per cent; in October it lost more than 12 per cent of its value – the biggest monthly movement since its inception in 2001.<br /><br />There are no prizes for guessing why. Despite the fact that the fine wine market had seemed impressively impervious to the hurricane blowing through the financial markets for most of last year, it clearly could not remain immune indefinitely. The collapse of Lehman Brothers was the turning point, as many private and institutional investors desperately sought to avoid losses in the ensuing dash for cash.<br /><br />They were not the only ones looking to liquidate their wine holdings: merchants had seen the writing on the wall and had already begun to empty their inventories. Distressed sellers and restaurants also started offloading, while a number of wine funds found themselves on the receiving end of growing numbers of redemptions.<br /><br />Never before had such a flood of investment-grade wine appeared on the market simultaneously. At one stage, it seemed to almost grind to a halt as prices tumbled.<br />The wines that lost the most value were, of course, those clarets that had gained the most in the bull run of the previous two years. Initially, that meant the top 2005s, which had surged in price and were in plentiful supply. Some prices fell by up to 50 per cent.<br /><br />However, as things got worse, it was not just the 2005s that started to feel the pressure. Older vintages such as the 2003s and 2000s were also sucked in, as forced sellers continued to dump stock. The contagion also spread to rarer and more mature vintages, pulling down prices of 1996s and the 1990s in their wake.<br /><br />The situation was perhaps the most challenging of the modern wine investment era, for a variety of reasons. First, the economic downturn was far more serious than anything in the past 50 years. And unlike the Asian crash of the late 1990s, this crisis was truly global.<br /><br />Moreover, as Justin Gibbs of Liv-ex points out: “This time around, the amount of wine held for investment purposes had increased significantly, leading to a greater sell-off when the market turned.”<br />But amid the doom and gloom, several merchants and fund managers saw grounds for optimism. As early as December, Stacey Golding of Premier Cru Fine Wine Investments called the bottom of the market. “Historically, fine wine has been the last investment to fall and the first to recover. Early indications, however, are showing that now is the best buying opportunity since 1997,” she says.<br /><br />Andrew della Casa of the Wine Investment Fund is even more bullish. “Notwithstanding the ongoing turmoil in the financial markets, we believe that investment-grade wine will generate positive returns in 2009, with double-digit growth returning later in the year.”<br />Why such fighting talk? No doubt fund managers were hoping to re-establish some much-needed confidence. They also hoped to promote wine’s credentials as a safe haven in stormy economic conditions.<br /><br />Others look to the past to predict the future. “In previous periods of financial and economic turbulence, there were short sharp decreases in wine prices followed by a period of stability and a relatively fast return to good fundamentals,” says Will Beck of Wine Asset Managers.<br /><br />Fortunately, the market did not drown in wine last winter. Instead, it somehow managed to soak it up, largely thanks to the sheer level of interest from Asia. Miraculously, demand there remained rock solid, effectively underpinning the market.<br /><br />At the end of last year, one merchant was selling £150,000 worth of wine a day through its recently opened Hong Kong office.<br /><br />Other merchants and auctioneers have also registered record sales from the region. Of course, Hong Kong’s zero wine tax and duty helped, as did sterling’s weakness.<br />“For the Japanese, our wines are almost 50 per cent cheaper than they were at the end of 2007,” says Richard Harvey-Jones of Seckford Wines.<br /><br />The beginning of the year saw a degree of confidence return to the market and some cash-rich traders and investors felt the time was right to go back in for a bit of bargain hunting.<br />As the selling pressure of the previous quarter subsided, 2009 also saw the return of price stability.<br /><br />January and February saw increases in the Liv-ex 100, with a slight dip in March followed by a small bounce-back in April, of 2.4 per cent. Last month also saw a slight gain. As a result, the index is now up 4.5 per cent for the year to date.<br /><br />Other grounds for optimism include the brightening macro-economic picture and the staunching of a flow of redemptions experienced by a number of funds.<br />Better still, new money is coming into funds. Further evidence of the nascent recovery is the narrowing of bid-offer spreads. Meanwhile, merchants and traders such as Wilkinson Vintners are busily replenishing stocks. With four or five new funds circling the market, this could provide yet another shot in the arm for fine wine prices.<br />“If 50 per cent of these new business projections are met, the effect on prices should be notably positive,” comments Gary Boom, managing director of Bordeaux Index.<br /><br />Other areas of the fine wine market have also performed beyond expectations. For instance, this year’s </span><a title="Bordeaux 2008 puts cat among the vintages" href="http://www.ft.com/cms/s/0/25cbc6ba-5bb1-11de-be3f-00144feabdc0.html" target="_blank"><span style="color:#c0c0c0;">Bordeaux en primeur campaign</span></a><span style="color:#c0c0c0;"> was a turn-up for the books in almost every respect.<br />Going into it, there were fears that another undersold and over-priced vintage could affect the wider Bordeaux market. Fortunately, those concerns were not realised.<br /><br />Instead, many wines were sold through the supply chain, providing yet more evidence of consumer confidence and an improving market.<br />The auction houses also appear to have bounced back after wobbles at the end of 2008. Estimates have undoubtedly dropped to lure bidders back to the saleroom. But it seems to be working.<br /><br />For instance, the latest Acker Merrall & Condit sale on May 30 in Hong Kong netted $4.8m for the New York auction house, topping its March sale which raised $4.5m.<br />Beijing also saw its first fine wine auction this month, where two bottles of Lafite fetched four times their estimate – at a 70 per cent premium to most UK merchants’ prices. Clearly, the Asian love affair with Lafite still has some way to go.<br />As a result, nearly every commentator believes the Lafite brand will continue to dominate. Only last month, the 1986 and 1995 achieved gains of 10 per cent, while vintages such as 2008 and 2004 look well-priced.<br /><br />So is now still the time to buy?<br />Certainly, the market looks much more secure compared with the turbulence of last year.<br /><br />Many professionals, including Mr Boom, believe it should experience a significant bounce within the next five to six months.“It’s starting to look good again. Some prices are up to 35-40 per cent off last year’s highs and things are picking up. As long as nothing goes seriously wrong in the world economy, it’s a question of when, not if.”<br /><br /></span><a href="http://www.ft.com/servicestools/help/copyright"><span style="color:#c0c0c0;">Copyright</span></a><span style="color:#c0c0c0;"> The Financial Times Limited 2009</span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-43408487856243740832009-06-01T15:09:00.002+08:002009-06-01T15:16:59.335+08:00The highest total for any series of wine auctions this year<span style="color:#999999;">Chris Low: Acker Merrall & Condit’s Second Wine Auction of the Year in Hong Kong realized an impressive total of almost 97% sold and HK$37.5 Million • An Incredibly Rare Lot of 1985 Henri Jayer Richebourg achieves HK$532,400 • The highest total for any series of wine auctions this year.</span><br /><span style="color:#999999;"></span><br /><span style="color:#999999;">Hong Kong – Acker Merrall & Condit’s second Finest and Rarest Wine Auction of 2009 was held in Hong Kong May 30th and realizes an impressive total of HK$37.5 Million (US$4.82 Million). Together with its March auction which fetched HK$35 Million (US$4.5 Million), Acker Merrall & Condit’s sales in Hong Kong this year have achieved an impressive total of HK$72.5 Million (US$9.32 Million), the highest total for any series of wine auctions in Hong Kong this year. </span><br /><span style="color:#999999;"></span><br /><span style="color:#999999;">This highly successful sale presented an amazing array of over 1,100 lots of the world’s most sought-after wines and champagnes including over 2,000 bottles of Bordeaux, 3,000 bottles of Burgundy and 1,200 bottles of some of the world's finest champagnes. </span><br /><span style="color:#999999;"></span><br /><span style="color:#999999;">The competition was intense at the packed auction with wine collectors from around Asia bidding enthusiastically for their dream lots in the saleroom at the Island Shangri-La Hotel. There was particularly active bidding activity over the Internet as well as via absentee bids throughout the sale.</span><br /><br /><span style="color:#666666;"></span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-39509512916269780432009-05-27T11:10:00.005+08:002009-05-27T11:37:36.170+08:00Wine investment: Best In Class whn adjusted for risk.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlEYDSxPydxfEHPMDSSYpWNPgcMlct7nNp63TZPxTerq5PmeF7-abjlAW86Lx0x69J0_SaGtb7-h-f0LamIVv5j1U1pWpMRP3cRCv-Z2S2oylfcEs8Lg29rWhst0kc34OIsTATc4eP9w/s1600-h/Scan1.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5340336673236147650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 312px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlEYDSxPydxfEHPMDSSYpWNPgcMlct7nNp63TZPxTerq5PmeF7-abjlAW86Lx0x69J0_SaGtb7-h-f0LamIVv5j1U1pWpMRP3cRCv-Z2S2oylfcEs8Lg29rWhst0kc34OIsTATc4eP9w/s400/Scan1.JPG" border="0" /></span></a><span style="color:#999999;"><br /></span><div><span style="color:#999999;">Chris Low: Lionel and myself was interview by Nanyang Shang Pao on the potential of wine investment in Malaysia. The story covers how wine investment works, what you need to know if you would love to start an wine investment port-folio, risk management and investment strategy investing in "liquid gold" fine wines.</span></div><br /><div><span style="color:#999999;"></span></div><br /><div><span style="color:#999999;">PS. The story is featured in Mandarin.</span></div><br /><p><span style="color:#999999;">you can read more </span><a href="http://www.nanyang.com/index.php?ch=9&pg=29&ac=960755"><span style="color:#999999;">here. </span></a></p><p><a href="http://www.nanyang.com/index.php?ch=9&pg=29&ac=960755"><span style="color:#999999;">http://www.nanyang.com/index.php?ch=9&pg=29&ac=960755</span></a></p>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-48890052855470715712009-05-27T11:01:00.002+08:002009-05-27T11:09:40.715+08:00Investing in Fine Wines-Now may be the best time<span style="color:#666666;">Chris Low: Red an interesting story from THE NEW YORK TIMES.</span><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">Please read more from the link below.</span><br /><a href="http://www.nytimes.com/2009/05/21/business/businessspecial3/21wine.html?_r=1"><span style="color:#666666;">http://www.nytimes.com/2009/05/21/business/businessspecial3/21wine.html?_r=1</span></a><br /><span style="color:#666666;"></span><br /><span style="color:#666666;">If you want to know more how wine investment works. Please go to one of our partner website</span><br /><a href="http://www.vintageassets.net/"><span style="color:#666666;">www.vintageassets.net</span></a><span style="color:#666666;"> or send your email to </span><a href="mailto:invest@vintageassets.net"><span style="color:#666666;">invest@vintageassets.net</span></a><span style="color:#666666;"> </span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-79793712838960238982009-05-20T14:43:00.003+08:002009-05-20T15:04:44.976+08:00KNK Japanese+Korean fusion BBQ<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_YDsSoGbesdX6cANKkVXzUQ07AvopGxcqmIq13wZfJ-6g_LF91u_nCEOYcDIob8QXx0AQz2HrTOKE6tHbkghyphenhyphenWPEr9fxFJyVuTvgP-ISU6WZAxvrOIRDe-uooWdchVSFWWNMG67xq6g/s1600-h/P1110966.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5337793618853918594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_YDsSoGbesdX6cANKkVXzUQ07AvopGxcqmIq13wZfJ-6g_LF91u_nCEOYcDIob8QXx0AQz2HrTOKE6tHbkghyphenhyphenWPEr9fxFJyVuTvgP-ISU6WZAxvrOIRDe-uooWdchVSFWWNMG67xq6g/s320/P1110966.JPG" border="0" /></span></a><span style="color:#999999;"> Jacob's Creek Sparkling Pinot Chardonnay with cold dishes, then marinated chicken leg, scallops and Saba for white meat BBQ<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Dzx2sjmaQlqspvXf3GLZalLnigqvacFfCwHlPzD16FSXjkjSCtIl1OhVXmYA7qijqPPzL9yXZSFXZ2HV79cmH3riUVM0p1mQhpHmjzr774JQd-2ALCQpACUIbftDpnEKjAw5XA7X9Ls/s1600-h/P1110986.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5337793618660535106" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9Dzx2sjmaQlqspvXf3GLZalLnigqvacFfCwHlPzD16FSXjkjSCtIl1OhVXmYA7qijqPPzL9yXZSFXZ2HV79cmH3riUVM0p1mQhpHmjzr774JQd-2ALCQpACUIbftDpnEKjAw5XA7X9Ls/s320/P1110986.JPG" border="0" /></span></a><span style="color:#999999;"> USDA beef touge, USDA back ribs, wagyu beef and A4 kobe Vs Jacob's Creek Sparkling Pinot Chardonnay Rose<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wcmIzUNbClCaJI_kWU5RMncDnaYLceDXe4URX2ecAa3ylnJrurSFusXgZ-nhXF3-16tlpqfRddBvWDwv-_vdTyzCsG_eypR0pF7w2IPiuy3n3MKq33m5Xv7_N89YEt9hHSypqi4Le_4/s1600-h/P1110970.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5337793613725364402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0wcmIzUNbClCaJI_kWU5RMncDnaYLceDXe4URX2ecAa3ylnJrurSFusXgZ-nhXF3-16tlpqfRddBvWDwv-_vdTyzCsG_eypR0pF7w2IPiuy3n3MKq33m5Xv7_N89YEt9hHSypqi4Le_4/s320/P1110970.JPG" border="0" /></span></a><span style="color:#999999;"> </span></div><div><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">Chris Low: Every last Friday of the month. Lionel or myself will cordinate what we call "The Friday Lunch" . April events was held in KANNICHIKAN YAKINIKU in Ampang and hosted by Pernod Richard Malaysia and Mui Hua</span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">The ingredient is so good quality and value for money that Lionel brought the family for a extended hours lunch a week after this lunch. What i think special in this restaurant; beside the great quality and fresh ingredient are the amenities provided in this restaurant. </span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">The little BBQ pit they provide comes will very strong yet even charcoal fire; Exhaust system that suck out all the cooking fume and smoke and you walk out of the restaurant with very minimum post-grill odour.</span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">And the sparkling wines we serve for this lunch from Jacob's Creek goes so well. </span></div><div align="left"><span style="color:#999999;">As the ice chilled Sparkling wines cool you down from the flame of the BBQ pits, it also provide enough acidity and body to work with the various seafood, white meat and red meat serve.</span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">Great lunch.</span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">And yes, i went back to that restaurant again 2 weeks later. And planning another one in June with another group of vinos and makan friends.<br /></span><br /><br /></div><div></div><br /></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com2tag:blogger.com,1999:blog-6538054702497083731.post-8375846462803101502009-05-20T14:32:00.004+08:002009-05-20T15:17:45.495+08:00Bordeaux 2000 Tasting<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6d74sL1Uly4oP1O3bQ-2PfBnA3hYGWUZn_wc4yDNf-7A07Q3vn0GPkqcem0h0f4cDQ6tyh2Jr_I8HTtJpedprwnuJQGSOV-JaKifu-AHYB9Gm1N5PUWjE8goj_g-pHzxYGjAAZwxqa8/s1600-h/01_4.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337790578844691666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_6d74sL1Uly4oP1O3bQ-2PfBnA3hYGWUZn_wc4yDNf-7A07Q3vn0GPkqcem0h0f4cDQ6tyh2Jr_I8HTtJpedprwnuJQGSOV-JaKifu-AHYB9Gm1N5PUWjE8goj_g-pHzxYGjAAZwxqa8/s320/01_4.JPG" border="0" /></span></a><span style="color:#c0c0c0;">Ice chilled Dom Perignon 1999 for aperatif<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUBt2l_n5QrNt_GoIrlgCsAF3wGyrbwB2DhgQPXRHjYzx77dplMRj5wey_9TId0l2Hnc5-PzNm967_7TtUkGOpBuhUqHqf33o75xsUeIUHsMi-hI1WUNETbqRIpqLCL_QKir8lPWJgi8/s1600-h/01_16.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337790570807624146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUBt2l_n5QrNt_GoIrlgCsAF3wGyrbwB2DhgQPXRHjYzx77dplMRj5wey_9TId0l2Hnc5-PzNm967_7TtUkGOpBuhUqHqf33o75xsUeIUHsMi-hI1WUNETbqRIpqLCL_QKir8lPWJgi8/s320/01_16.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> All the wines are serve blind<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcAgyCd42u6iVJae6m6DdY0qTtqvEwkhbAPRm6kaCjFb4IHCA6Svmk_uhueh7HhoGuiOXkFmPtWqDlXj-4ugldYyJdXXgzTqd_JM557IjxlKuvmGSB3qtHvUS761pbTGvs9GuKkBwJuk/s1600-h/01_18.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337790569401144002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitcAgyCd42u6iVJae6m6DdY0qTtqvEwkhbAPRm6kaCjFb4IHCA6Svmk_uhueh7HhoGuiOXkFmPtWqDlXj-4ugldYyJdXXgzTqd_JM557IjxlKuvmGSB3qtHvUS761pbTGvs9GuKkBwJuk/s320/01_18.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Some tips for you, which one is the mystery 2005?<br /><br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjUtxw11V9JItjRQv6aOD7bpv5eIQsDtFlsvDZwf5SzGqCcfW7SUoBYuRVWX1O08X9Wy81lrxNWTysl2x4NwpM_rdZp00Xtw4aieUYT9TmCBvvO7GL-fqFKrg_Xp2TfpQcCuXLVCv-eE/s1600-h/01_44.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337790567069631730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGjUtxw11V9JItjRQv6aOD7bpv5eIQsDtFlsvDZwf5SzGqCcfW7SUoBYuRVWX1O08X9Wy81lrxNWTysl2x4NwpM_rdZp00Xtw4aieUYT9TmCBvvO7GL-fqFKrg_Xp2TfpQcCuXLVCv-eE/s320/01_44.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Reveiling the wines at the end of the dinner. Mouton 2000 was the darling of the night.</span><br /><span style="color:#c0c0c0;"></span><br /><div align="left"><span style="color:#c0c0c0;">Chris Low: Lionel and myself are invited by the YPO Malaysia chaper to host a special dinner for the GREW. To make this dinner interesting and educational, we blend in wine investment element and a wine option game. It was a great evening with good food, great wines and meaningful networking!</span></div><div align="left"><span style="color:#c0c0c0;"></span></div><span style="color:#c0c0c0;"></span><br /><br /><span style="color:#c0c0c0;"></span><div align="left"><span style="color:#c0c0c0;">Wine serve in the GREW evening<br />1999 Moet Chandon Dom Perignon<br />2000 Canon la Gaffeliere<br />2000 Ducru Beaucaillou<br />2000 Mouton Rothschild<br /></span><span style="color:#c0c0c0;">Mystery wine: Chateau German 2005 Cote de Castilion</span><br /></div><div align="left"><span style="color:#999999;">4 days after that, together with my friend See Kin and Mun Cheng, we had a 2002 Ducru Beaucaillou. Altough more ready to drink compared the 2000 Ducru, but i can tell that the 2000 Vintage is really big and long life. Another wine for our grand chilren.</span></div><span style="color:#999999;"></span></div><div align="center"> </div><div align="center"><span style="color:#999999;"></span><div align="left"><span style="color:#999999;">And had the 2000 (that we opened sinces 3 days ago) again in the same evening with Hakka food and pork dishes. Hmm, St Julien is a good match with Pork dishes. Oik..oik</span><br /><br /></div></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-55871105800524773682009-05-20T12:02:00.007+08:002009-05-20T14:26:10.462+08:00Angelus dinner<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NXPUs9bKIcppl-f8f6P43qjFJO_TI9mcoDVoKKep7SZgebksn73H_O7b76ErxaZEk0KfPZBus1NftvqQ9_IVzRK7pWoY6ANiS055bThn27z7ZfEy_RLrtI22i8-5IYkDMFFK7gWGstc/s1600-h/01_321.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752180590046882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 231px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3NXPUs9bKIcppl-f8f6P43qjFJO_TI9mcoDVoKKep7SZgebksn73H_O7b76ErxaZEk0KfPZBus1NftvqQ9_IVzRK7pWoY6ANiS055bThn27z7ZfEy_RLrtI22i8-5IYkDMFFK7gWGstc/s320/01_321.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> braised Pigs ears in soy sauce serve cold with watermelon. Goes non stop with bubbly.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCbnKt7k7e-6XyBVX1IJETntAPpc64iOdWkFMdLfH0pPyWNgilhGLQJwCj7jabEnxLN_Dla9V-PoHpNbOgxoxdeSuYFg6gUrOQFII-_viIrG6eRLKKfwZuC0NuZ6HaecdWTJvN-Q5-mk/s1600-h/01_336.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752074540985426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsCbnKt7k7e-6XyBVX1IJETntAPpc64iOdWkFMdLfH0pPyWNgilhGLQJwCj7jabEnxLN_Dla9V-PoHpNbOgxoxdeSuYFg6gUrOQFII-_viIrG6eRLKKfwZuC0NuZ6HaecdWTJvN-Q5-mk/s320/01_336.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Angelus 2000,2003<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxPz-VIO9yHOFWXGbV0DbLPQbIcgJLxa2G11N-b-ChxPNx6f0-bPy51pxEli8sDIqVyOyTCYNYp3V8yYlh0IhD2-p4-fNJJrDtxhzKvQrIpIdQ56u3vqGUCGuUksAmZy-KKT6SbbjY8/s1600-h/01_330.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752073735898290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkxPz-VIO9yHOFWXGbV0DbLPQbIcgJLxa2G11N-b-ChxPNx6f0-bPy51pxEli8sDIqVyOyTCYNYp3V8yYlh0IhD2-p4-fNJJrDtxhzKvQrIpIdQ56u3vqGUCGuUksAmZy-KKT6SbbjY8/s320/01_330.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Château Bellevue 2004<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDnw7RFwt0htLhpdiraqr-0H1MNNgBRrJdaCi4r98VlZzs7ark8EAdugYqjPs8thGqaMT_QhLImAJ5G-2aJO3ATXv4gHhXzgoqbrL6GdoP7orefSmUsW8R-kDW3e63YxsMLIPQKuF4k4/s1600-h/01_328.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752070744353026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJDnw7RFwt0htLhpdiraqr-0H1MNNgBRrJdaCi4r98VlZzs7ark8EAdugYqjPs8thGqaMT_QhLImAJ5G-2aJO3ATXv4gHhXzgoqbrL6GdoP7orefSmUsW8R-kDW3e63YxsMLIPQKuF4k4/s320/01_328.JPG" border="0" /></span></a><br /><span style="color:#c0c0c0;">Le Fleur de Boüard 2005<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpL9uLlgb9KDl9-uOLMOKtewipJCfqwt3nHVz-3DeRXx2y3Os5TJLKbQmh5uRx5RsBXV3aqOB_Hjb0qpJFOKSbXXgxTmJPT2QpDkN1P_DxN4Y38LLwtVbwIgHCeI_6jAjyuljs2nQTO0/s1600-h/01_326.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752068935250354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxpL9uLlgb9KDl9-uOLMOKtewipJCfqwt3nHVz-3DeRXx2y3Os5TJLKbQmh5uRx5RsBXV3aqOB_Hjb0qpJFOKSbXXgxTmJPT2QpDkN1P_DxN4Y38LLwtVbwIgHCeI_6jAjyuljs2nQTO0/s320/01_326.JPG" border="0" /></span></a><br /><span style="color:#c0c0c0;">Le Fleur de Boüard 2004<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJ1EC7rjTYLjkSyJoDxmw1KBDK4CFHN614SNZBUJ7wikdZmWdu67jJJCdCuERLUfZBYRLoFThPozQGHFypGjOhMw22GVn_FqK7t1n0ZLJqupTfSBjiJmR4VjI3xWjF3UifDu3r-_m6P8/s1600-h/01_323.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337752062770750082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJ1EC7rjTYLjkSyJoDxmw1KBDK4CFHN614SNZBUJ7wikdZmWdu67jJJCdCuERLUfZBYRLoFThPozQGHFypGjOhMw22GVn_FqK7t1n0ZLJqupTfSBjiJmR4VjI3xWjF3UifDu3r-_m6P8/s320/01_323.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Representative from Angelus and Chris Low</span></div><div><span style="color:#c0c0c0;"></span> </div><div align="left"><span style="color:#c0c0c0;">Chris Low: Attended Angelus dinner middle of March in Singapore. This dinner was hosted by Hock Tong Bee Pte Ltd.</span></div><div align="left"><span style="color:#c0c0c0;"></span> </div><div align="left"><span style="color:#c0c0c0;">Would be envy and happy for those lucky few who manage to get some of the Angelus 2000.</span></div><div align="left"><span style="color:#c0c0c0;">Altough this is the 3rd event that i had this wine in last 12 months but i must say this wine is evolving and shaping into one of the greatest Angelus i had so far.</span></div><div align="left"><br /><span style="color:#c0c0c0;">I picked up the Merlot dazzling fruit characters, balance and was blended with<br />Cabernet Franc that was slightly over-ripe but rich bouquet.</span></div><div align="left"><span style="color:#c0c0c0;"> The is blackish-purple colour and show aromas of blackberries, plums and blackcurrants with delicate smoky notes and liquorice. My humble opinion that this is a long-ageing wine.<br /><br />We also tasted in this wonderful evening which paired with wonderful menu prepared by Xin cuisne below:</span></div><div align="left"><span style="color:#c0c0c0;"></span> </div><div align="center"><br /><br /><span style="color:#c0c0c0;">Crystal dumpling with premium mushroom<br />Scallop and banana in dragon beard filo<br /></span><span style="color:#c0c0c0;"><em>Asparagus and pork slice with garlic vinaigrette<br /><strong>Champagne Renaissance NV Premier Cru</strong></em><br />~<br />Suckling pig on shredded yam and pumpkin cake<br /></span><span style="color:#c0c0c0;"><em><strong>Le Fleur de Boüard 2004<br />Le Fleur de Boüard 2005<br /></strong></em><br />Demi-tasse of double-boiled chicken tonic and cabbage<br /><br />Pan-fried foie gras on trio fragrance rice<br /><strong><em>Château Bellevue 2004</em></strong><br /><br /><br />Chinese premium highland green tea<br /></span></div><div align="center"><span style="color:#c0c0c0;">Baked rock lobster with cheese, bacon and shimeji<br /><strong><em>Le Pardon de L’Angélus 2005</em></strong><br /><br />Single cut lamb chop with fish diced duxelle in light batter.<br /></span><strong><em><span style="color:#c0c0c0;">Château Angèlus 2000<br />Château Angèlus 2003</span></em></strong><br /><br /><br /><br /></div><div></div></div></div></div><br /></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-76187062087373622322009-05-20T11:42:00.006+08:002009-05-20T14:28:01.120+08:00Lobster Encounters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgtNon53t4BmJ0-TMm7-N7Mae_Jx2zKtOckK5oLAgVrrgrQyL6pitGfUOMyija4PEt_i7_wRx8T6LrK4zbTSS1NrvKkSllLgP7fSScxELkSuuOMamXR3GC067Ehd2ImJlNG9qVgCvCkU/s1600-h/01_312.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337747090902948194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFgtNon53t4BmJ0-TMm7-N7Mae_Jx2zKtOckK5oLAgVrrgrQyL6pitGfUOMyija4PEt_i7_wRx8T6LrK4zbTSS1NrvKkSllLgP7fSScxELkSuuOMamXR3GC067Ehd2ImJlNG9qVgCvCkU/s320/01_312.JPG" border="0" /></span></a><span style="color:#c0c0c0;">Chis Low: It was Lionel's idea after he had some great lobster meal at Elegance Inn menara Hup Seng (lobster stir fry with goose liver and another style was lobster stir fry with salted egg york)A dejavu of the global economic crisis? Because the lobster is only RM38 per 100gm!In a fine dining Cantonese restaurant.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWY9VIHs5PElQJhEFusPoRO87DY835VLBnoqc2W8N05z5Xa7aWeFAx6IW2AJJHOzp7vVpKNM6txTALuZwikdSzylia_lGJ-Z-ILLT-aHDaGKlwkyafhWlFUcT8_L8AW25kcHGygcMKYDs/s1600-h/01_314.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337747086006315762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWY9VIHs5PElQJhEFusPoRO87DY835VLBnoqc2W8N05z5Xa7aWeFAx6IW2AJJHOzp7vVpKNM6txTALuZwikdSzylia_lGJ-Z-ILLT-aHDaGKlwkyafhWlFUcT8_L8AW25kcHGygcMKYDs/s320/01_314.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> And he share this lovely dining experience to me on the next day and i immediately propose; why don't we do it ourselves? Coming Sunday, here i was with 2 nos (close to 6kg for RM550)live Australian live lobster. Trust me, to kill both of the the giant shellfish is like having a session of arm wrestling with a full grown man. But the rewards is sweet.<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhShXuvt6-hUHZe4lNRx9B01pIoLYqL5F6E60mabFqvWKy0goupjlBxdQ0pgB6piKok7q32xj262eSYwmAvy5xZ7SuRTsdDk2k0naTV4KCZioB62J9JZHx1-Flk5Qo0GJ0WOW5FO4G0A/s1600-h/01_316.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337747084287356386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhShXuvt6-hUHZe4lNRx9B01pIoLYqL5F6E60mabFqvWKy0goupjlBxdQ0pgB6piKok7q32xj262eSYwmAvy5xZ7SuRTsdDk2k0naTV4KCZioB62J9JZHx1-Flk5Qo0GJ0WOW5FO4G0A/s320/01_316.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br /><br />We prepared the shellfish in 3 ways: Shashimi one of the tail for starter, lightly batter and pan fry the other tail so that we can make a macaroni cheese and lastly i steam the heads and claws with light soy sauce, brandy and some old ginger from Bentong. And the results? 5 hungry souls satisfied with Chris Low uric acid raised to the top of the profile!And we finished the meal together with Mumm Cordon Rouge Champagne.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvdR1_Q32nwUypLetVugADwkhMu2IzMYCpa6tOU9iLFOAKZMTlMs6kr_ZvcwAenUWVCp3IXos3hdua4NZDreQwne2jrenHPXz4NtFiMYlGiJ-aAKY4EbK-uAbrnyXDimYej3csrxDClc/s1600-h/01_341.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337747079657044466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvdR1_Q32nwUypLetVugADwkhMu2IzMYCpa6tOU9iLFOAKZMTlMs6kr_ZvcwAenUWVCp3IXos3hdua4NZDreQwne2jrenHPXz4NtFiMYlGiJ-aAKY4EbK-uAbrnyXDimYej3csrxDClc/s320/01_341.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> Merely one week after the home cook lobster meal at Lionel's house. I rejoin my Singaporean "makan kaki" for a dinner in Imperial Treasure-Great wall City. This round of lobster meal is slight more intense...on the wine side. Thanks Robin for lovely Burgundies for that night. We had an St-Aubin from Domaine Leroy and lovely Vosne- Romanee 2006(surprise me that is so drinkable at this early stages)<br /><br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn0PlfYsrDNGR54pFbElDy4cQ7jhjWZi2o5cHJ34DOUZ-mH3MDp-8cw1xmurUIDWf15MAqKMJJRhOu7LJwXPJdZNeMd6OQ4_us5hWFP04DhCWCz0OtY6J7ea60XFgCoQ68dJduFsuVyE/s1600-h/01_346.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337746778844325586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn0PlfYsrDNGR54pFbElDy4cQ7jhjWZi2o5cHJ34DOUZ-mH3MDp-8cw1xmurUIDWf15MAqKMJJRhOu7LJwXPJdZNeMd6OQ4_us5hWFP04DhCWCz0OtY6J7ea60XFgCoQ68dJduFsuVyE/s320/01_346.JPG" border="0" /></span></a><span style="color:#c0c0c0;"> And i always argue or debate with my vino friends that Bordeaux is perfect match with Cantonese cuisine and this was proven right again with Chateau L' Evengile 1985 and Chateau Cos d' Estournel 1990.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv67eXodqKax05O8lRjKQ5_KSC_4kX-eUuMHmsvP973_FUgFXswL8sAALzH7U1yxCuy2XNQtBk4TzvlVImyqIJ1y4Vo7J3JhBF0B41fg8H6eFVgRrRJh2HkmTqLGiy54PfrgR7d2jtGgU/s1600-h/01_345.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337746769815511954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv67eXodqKax05O8lRjKQ5_KSC_4kX-eUuMHmsvP973_FUgFXswL8sAALzH7U1yxCuy2XNQtBk4TzvlVImyqIJ1y4Vo7J3JhBF0B41fg8H6eFVgRrRJh2HkmTqLGiy54PfrgR7d2jtGgU/s320/01_345.JPG" border="0" /></span></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoqwavMAYD7uKXQEYSFv0MOnWhWw65t_Mwch88cw42ogeWelKFqtJDrcm6ZUmd4efus1oxF9sssMEdte-6912CXqi3dfO_k41qT2N9i4XD_EREfIE2jwfSZxEevSB3V0-KxwkRvNohyU/s1600-h/01_348.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337746770906175714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieoqwavMAYD7uKXQEYSFv0MOnWhWw65t_Mwch88cw42ogeWelKFqtJDrcm6ZUmd4efus1oxF9sssMEdte-6912CXqi3dfO_k41qT2N9i4XD_EREfIE2jwfSZxEevSB3V0-KxwkRvNohyU/s320/01_348.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br /><br /><br /><br /><br /><br /><br /></span><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nOyF8Bsi6unWUOvTEShQp9UT2IwI9BtUSYdPwr8xa2JKyH-w0jo_VlQFQGJ9X-aXMyn3ZNoduEs1xR9rOenGVHjfZA_ZdJRdpXzVgv1ccEgGyjEZVRET9OAKWL1f5Jz1pz7aEsZs32g/s1600-h/01_349.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337746766298837186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nOyF8Bsi6unWUOvTEShQp9UT2IwI9BtUSYdPwr8xa2JKyH-w0jo_VlQFQGJ9X-aXMyn3ZNoduEs1xR9rOenGVHjfZA_ZdJRdpXzVgv1ccEgGyjEZVRET9OAKWL1f5Jz1pz7aEsZs32g/s320/01_349.JPG" border="0" /></span></a><span style="color:#c0c0c0;"><br />Light seared Scallop with egg white omelet and truffle oil. And the Champagne Jacquesson Vintage 1996 lift up the dish so well.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPlogpbveFDTMU96sF66YL79NkkTcuyxayiZw3BV9bFYPpx_MaHsQ3c3SO83p1-TE5PlS0swVwQvtNVOfpHvN7EUPbHe5gdk33RsHsazZ-LlH74cZ5PSF0CMG-e6UxapOglpDZboDZrs/s1600-h/01_351.JPG"><span style="color:#c0c0c0;"><img id="BLOGGER_PHOTO_ID_5337746768451983586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPlogpbveFDTMU96sF66YL79NkkTcuyxayiZw3BV9bFYPpx_MaHsQ3c3SO83p1-TE5PlS0swVwQvtNVOfpHvN7EUPbHe5gdk33RsHsazZ-LlH74cZ5PSF0CMG-e6UxapOglpDZboDZrs/s320/01_351.JPG" border="0" /></span></a><span style="color:#c0c0c0;">Cantonese style salt and pepper lobster tail, this went extremely yummy with the Bordeaux.</span></div><div><span style="color:#c0c0c0;"></span></div><div><span style="color:#c0c0c0;">LOSBTER..anyone?<br /></span><br /><br /><br /><br /><br /><br /><br /><br /><div></div></div></div></div></div></div></div></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-31208329316440747192009-02-20T15:04:00.014+08:002009-02-20T15:43:09.651+08:00Farewell Dim Sum Brunch end January<div>Lionel: I hosted a small farewell dim sum brunch for my friend Carla, the outgoing GM of The Carcosa just before CNY. It was at one of my favourite chinese restaurants, The Elegant Inn at Menara Hap Seng. They had just started serving dim sum a few months ago and I have to say, although the selection is small, it has to be one of the best in KL.</div><div><br /></div><div>Totally, decadent as I chose to pair this wonderful brunch with champagne. The first was a bit of a oddity, a 1988 Dom Perignon which was given to us to try as it hadn't been stored very well and the neck level was already down to almost shoulder level on the bottle.</div><div><br /></div><div>Now, for those uninitiated, dim sum and champagne is a pairing made in heaven. The delicacy of the dishes and the wine meld together seamlessly, and the bubbles just cleanses the palatte ever so gently to accomodate the next delightful morsel!</div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVo4zE1tAZFC_yuVKWr-QgQzFdGxtYxGpVXoxr6jHcCb_ocMOQr8bBZ8Cv4Bbh1cRKmtdmSy_5xJi9lYXvUcgSUZVxpTCJ3SvgycEgc2ubJzhXyujSpOnw1c-w74RV1IkbqgyrawyFLU/s1600-h/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXVo4zE1tAZFC_yuVKWr-QgQzFdGxtYxGpVXoxr6jHcCb_ocMOQr8bBZ8Cv4Bbh1cRKmtdmSy_5xJi9lYXvUcgSUZVxpTCJ3SvgycEgc2ubJzhXyujSpOnw1c-w74RV1IkbqgyrawyFLU/s400/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304775851555924514" /></a>I know it doesn't look like much, but this is the ingredeints that went into the soup, damn nice with the champagne too!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH3MK6QxJ7IiC7444ePAfBnvYK0HEwe3U-yrOtd3hLVHv6coiHXfiMZupTyQuqScjvW-LxCmLpHU0UqvAVyhF4PaPaSDiCj4tRo_mb3ZXbf0BNy0UKjaEM33T2hgjSOnhp_9BZeYYs7M/s1600-h/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyH3MK6QxJ7IiC7444ePAfBnvYK0HEwe3U-yrOtd3hLVHv6coiHXfiMZupTyQuqScjvW-LxCmLpHU0UqvAVyhF4PaPaSDiCj4tRo_mb3ZXbf0BNy0UKjaEM33T2hgjSOnhp_9BZeYYs7M/s400/006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304775657148948178" /></a>Fried carrot cake<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs7hHVsXxNnPytcl8f9uHIefTkRZZgpimMarhj6JPmETUmq6c3a6cgobdUE7HH8PPlDfk5SJKkZxrzf66fxmu0JrCi1SCfwjk8H8T_FvAoxMdvC9J7p7IDjarrUV5gYOWxDO27QqpgZI/s1600-h/007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBs7hHVsXxNnPytcl8f9uHIefTkRZZgpimMarhj6JPmETUmq6c3a6cgobdUE7HH8PPlDfk5SJKkZxrzf66fxmu0JrCi1SCfwjk8H8T_FvAoxMdvC9J7p7IDjarrUV5gYOWxDO27QqpgZI/s400/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304775472077312482" /></a>Fried Yam dumplings, yum, yum<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlFdf0XEbOzAGK-Xn5aj5xY1FxqRf28gyzvjdqu9U4LEcOegzJ703nRZ3hcMtqkAcuAA2Qrq_bMmtxvSoTJuz5Jb8dWeqz5_SxwI5IMzlXogdiUGdiAFhjQSyPYPCgYEnVrVlksmbwoQ/s1600-h/008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlFdf0XEbOzAGK-Xn5aj5xY1FxqRf28gyzvjdqu9U4LEcOegzJ703nRZ3hcMtqkAcuAA2Qrq_bMmtxvSoTJuz5Jb8dWeqz5_SxwI5IMzlXogdiUGdiAFhjQSyPYPCgYEnVrVlksmbwoQ/s400/008.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304775266497769810" /></a>These are the prawns wrapped in cheese and beancurd roll!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFTAKhYp86Pv_5UbJuL8ibv1zBMGgBxZ4wXw2BspmnkZzI50Ft4nFGkjpTEuxzfAmAwjDCVC0YToYh0uor2fF3nTvboTfi9PW11D55OO9pFbRfbKVTn3tO6_o-SUJpdw__X-cYrNXzRg/s1600-h/017.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdFTAKhYp86Pv_5UbJuL8ibv1zBMGgBxZ4wXw2BspmnkZzI50Ft4nFGkjpTEuxzfAmAwjDCVC0YToYh0uor2fF3nTvboTfi9PW11D55OO9pFbRfbKVTn3tO6_o-SUJpdw__X-cYrNXzRg/s400/017.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304775079512021522" /></a>It was oxidized of course but still winderful, the honeyed secondary caracthers were all there and maybe even more so, hardly any bubbles left but what an interesting drink it made. Wonderful!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqUxJNbgcqSNGMsPHF-seacy4Hmgs7hn6URKFc47CbDneB8N5TGOciO0k5drN6sO9cXURs8IX9eH_hjw5uAhkxyuq5UfvG9SVjgsYzW-2JkVsJAmlYOkO9H5H-zvrL1-zYbEusyE9JOQ/s1600-h/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNqUxJNbgcqSNGMsPHF-seacy4Hmgs7hn6URKFc47CbDneB8N5TGOciO0k5drN6sO9cXURs8IX9eH_hjw5uAhkxyuq5UfvG9SVjgsYzW-2JkVsJAmlYOkO9H5H-zvrL1-zYbEusyE9JOQ/s400/010.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304774904883177714" /></a>Steam Prawn dumplings of course<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp_utOMEGaK_FiqgzdbsQSmFjYNNG2_FeQNdbGmxZflICR60Lr9MM_FRVkDSnisOBlSMKBUhUGQ_svHVFw9-dCunGtTD-tDTfqKoQkONbSyaXgCAIjOwXzd5grv0dezxrAlQdywUduSs/s1600-h/011.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwp_utOMEGaK_FiqgzdbsQSmFjYNNG2_FeQNdbGmxZflICR60Lr9MM_FRVkDSnisOBlSMKBUhUGQ_svHVFw9-dCunGtTD-tDTfqKoQkONbSyaXgCAIjOwXzd5grv0dezxrAlQdywUduSs/s400/011.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304774698379838386" /></a>Now, I can't remember what these were called. they were like paus but with cream paste flavoured with mint. lovely<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigL-8tSYVByySHBUajK571FK5e6YkrBl4OnL5UpksEOvaIWfOITTu-DBlAUuA4IWuoMTglQuyakL2p9SOueDYvzbu26AOX6BRiB0fQ2SpRbRYD19I_XziD3sRCPpyFUWX6rgHY30YLWJY/s1600-h/013.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigL-8tSYVByySHBUajK571FK5e6YkrBl4OnL5UpksEOvaIWfOITTu-DBlAUuA4IWuoMTglQuyakL2p9SOueDYvzbu26AOX6BRiB0fQ2SpRbRYD19I_XziD3sRCPpyFUWX6rgHY30YLWJY/s400/013.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304774510986840354" /></a>A hallmark of a good HK trained chef is if they can produce a "Chew Yim" salt and pepper dish, sounds simple but very difficult to do well. This is white bait friend in salt and pepper, perfection!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfJz6yUButjl8jcLmblg_AfPMpmguEIJ8DeoZ0KuaUYOtU5zlx-xUkBnts-b2kniKqiSpvoxw-mSy10OLZMrOwkj-RT2I_rn4ZgFagdw90Da1ObGvhUHgmG_GvpP5Ud-jOHvXuH0sasc/s1600-h/024.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfJz6yUButjl8jcLmblg_AfPMpmguEIJ8DeoZ0KuaUYOtU5zlx-xUkBnts-b2kniKqiSpvoxw-mSy10OLZMrOwkj-RT2I_rn4ZgFagdw90Da1ObGvhUHgmG_GvpP5Ud-jOHvXuH0sasc/s400/024.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304774286070228594" /></a>Of course, one bottle of champagne isn't enough. So a bottle of Drappier 2002, yum yum<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbdW0QxDIvPJNXLpnWkaXmlAAjByHzanTTR9l5wNsNqTwU2dhfbVXcSqwwjXXwFvWXu5a8eIDi325ecrbS63ISBEurhPhR5QmevIQat7N-9wfvL7pDKxGaTiyMuLyRMuSkOM1EpaIPMI/s1600-h/018.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJbdW0QxDIvPJNXLpnWkaXmlAAjByHzanTTR9l5wNsNqTwU2dhfbVXcSqwwjXXwFvWXu5a8eIDi325ecrbS63ISBEurhPhR5QmevIQat7N-9wfvL7pDKxGaTiyMuLyRMuSkOM1EpaIPMI/s400/018.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304774105446969730" /></a>Siew Mai or prawn and meat dumpling<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjMoj-07px3p2KDETQdQWrGVz2a6waSx4a4X6vNF4cmyBlZN0_hyrAOrC4Bj-Co-1z7Ol6xFeuAYSTHsRTm6WmKl18eHNKLDVzqf5p1WfpKj0dXIzgocWKPMRnnez-9uYJSb_DmLjdl0/s1600-h/022.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjMoj-07px3p2KDETQdQWrGVz2a6waSx4a4X6vNF4cmyBlZN0_hyrAOrC4Bj-Co-1z7Ol6xFeuAYSTHsRTm6WmKl18eHNKLDVzqf5p1WfpKj0dXIzgocWKPMRnnez-9uYJSb_DmLjdl0/s400/022.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304773902768637010" /></a>Best Malai koh in town, yes not many people do this and most of them are terrible. This is melt in your mouth stuff, must try!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcAvEFDeeyPRiBiJhWswpcENFwIhvovh3OC22mDTwctGyV7iiu34n8QOvQeIxREZ5h6_C3C8ER_oENSdjSqDziAyYD3F3yHMazqcnLtffb_IVO1nZPULXNokCgtWIsp57vJQn8BqULKM/s1600-h/023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcAvEFDeeyPRiBiJhWswpcENFwIhvovh3OC22mDTwctGyV7iiu34n8QOvQeIxREZ5h6_C3C8ER_oENSdjSqDziAyYD3F3yHMazqcnLtffb_IVO1nZPULXNokCgtWIsp57vJQn8BqULKM/s400/023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5304773696402715650" /></a>AS you can see almost didn't get a chance for the picture, very, very good egg custartLionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com1tag:blogger.com,1999:blog-6538054702497083731.post-72578231417689863832009-02-18T14:22:00.003+08:002009-02-18T14:25:01.221+08:00Vintage Assets on BFM, 89.9 - The Business Station<span style="font-size:130%;"><span style="font-family:trebuchet ms,sans-serif;">Catch </span><span style=";font-family:trebuchet ms,sans-serif;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="color: rgb(255, 102, 102);">Vi</span><span class="Apple-style-span" style="color: rgb(255, 102, 102);">ntage Assets: The Success Investment Story</span></span></span></span><span style="font-family:trebuchet ms,sans-serif;"> at </span><span style="color: rgb(255, 0, 0); font-family:trebuchet ms,sans-serif;">7.00pm</span><span style="font-family:trebuchet ms,sans-serif;">, </span><span style="color: rgb(255, 0, 0); font-family:trebuchet ms,sans-serif;">this Thursday</span><span style="font-family:trebuchet ms,sans-serif;">, 19 February 2009 on The Late Late Business Show, BFM, 89.9 - The Business Station. </span></span><span style="font-family:trebuchet ms,sans-serif;font-size:130%;"><span style="font-size:85%;"><br /></span></span><div class="Ih2E3d"><span style="font-family:trebuchet ms,sans-serif;font-size:130%;">You can also listen to the interview on live podcast at <a href="http://www.bfm.my/" target="_blank">www.bfm.my</a></span></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-20142129438901953572009-01-20T16:42:00.006+08:002009-02-20T15:04:40.467+08:00Christmas and New Years Eve 08<div>Lionel: I know this is damn late but like they say late better than never. For Christmas dinner which was a whole smoked Gammon ham together with a lovely USDA roast beef, we had 2 lovely and powerful wines.</div><div><br /></div><div>The first one is from an estate name Chateau Montelena, no it's not French in fact it's from Napa Valley, California. This estate produced a Chardonnay which was part of a handful of wines that beat the French wines in the tasting of Paris 1976. we had a 1996 that evening and it showed how well a little age will do for this big, muscular Californian Cabernet. Silky smmoth but with loads of fruit and depth of power and finesse.</div><div><br /></div><div>This was followed Cortaccio from Villa Cafaggio, this is an estate located in Greve, central to the Chianti Classico region. With recent investments it is now a very modern and forward thinking winery. The Cortaccio is a 90% Cabernet Sauvignon and 10% Sangiovesse blend. </div><div><br /></div><div>A 1999, this is a wine that if tasted blind most would say that it's from the new world. Made with all the modern techniques allowed and from a very nice year. Unctous, juicy and ripe.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRcRAolvdEWLQn8Cx-RBf_Zrb2_bw7jlNueDV9NuFFPgNVAx8CMG5HDei7oGuwHVUqbmuvip_hvY8WKtOaZz5M_RULW5nWiwQMN7vH1pg7HT_qe5_AdRGuqF2LWmiboTQCCC0k7B9RPA/s1600-h/Buds+2008+concert+135.JPG" style="text-decoration: none;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);"><br /></span><img style="text-decoration: underline;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 267px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRcRAolvdEWLQn8Cx-RBf_Zrb2_bw7jlNueDV9NuFFPgNVAx8CMG5HDei7oGuwHVUqbmuvip_hvY8WKtOaZz5M_RULW5nWiwQMN7vH1pg7HT_qe5_AdRGuqF2LWmiboTQCCC0k7B9RPA/s400/Buds+2008+concert+135.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293294808052272866" /></a>Chateau Montelena Cabernet Sauvignon 1996<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7isLUG4jDtyP3czu6oPV5BmZBNHx2XtX8RX_10WfTc3CQpZZInOcSoyiQ80zyRQwl1ij99H3FeLIDKRrP8J4O6X3rwUxYj8Z9uygB9oEhRldkuaBQ_z1LtHdnVREcld-QU-KTgFPuwg/s1600-h/Buds+2008+concert+136.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7isLUG4jDtyP3czu6oPV5BmZBNHx2XtX8RX_10WfTc3CQpZZInOcSoyiQ80zyRQwl1ij99H3FeLIDKRrP8J4O6X3rwUxYj8Z9uygB9oEhRldkuaBQ_z1LtHdnVREcld-QU-KTgFPuwg/s400/Buds+2008+concert+136.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293294568624197794" /></a>Villa Cafaggio, Cortaccio 1999<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyu2z2D8miiCgXobo6b_F6WdWC6GFRZe-B5P89yX7sot-lIZxVmuMBW1ZGONKoe1BIksvMUF0Lam1PBsWNSTR2XjshkTvqtjvj92sMU5vBFSLYv74ZChw7uZ6z2alESpp5kVSdVCXAVuU/s1600-h/Buds+2008+concert+140.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyu2z2D8miiCgXobo6b_F6WdWC6GFRZe-B5P89yX7sot-lIZxVmuMBW1ZGONKoe1BIksvMUF0Lam1PBsWNSTR2XjshkTvqtjvj92sMU5vBFSLYv74ZChw7uZ6z2alESpp5kVSdVCXAVuU/s400/Buds+2008+concert+140.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293294231337089810" /></a>These are some of the wines and whiskys served at my place on the 31st December 2008.Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-75218930461934598532009-01-20T16:28:00.008+08:002009-01-30T14:47:35.033+08:00Pre Christmas Singapore 08<div>Lionel: a good friend and business partner of ours resides in Singapore and in the last 2 years we have made it a point to visit them just before Christmas to have an early christmas dinner. Yes, its just an excuse to eat some good food and drink great wines. But really why should we need an excuse, life's too short! So, just do it.</div><div><br /></div><div>We arrived in Singapore just in time for lunch and this was at the Crystal Jade at Paragon on Orchard rd. Now for those who haven't been to a Crstal Jade restaurant in Singapore, let me tell you now that the ones opened in KL recently are a pale shadow of whats on offer in Singapore.</div><div><br /></div><div>Thats another story for another day, well we had lovely dim sum and we started it off with a lovely bottle of Ch Lynch Bages 2000. Now this is a 5th growth that sells for the price of a 2nd growth sometimes even more. Great wine, great vintage.</div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NLaF0YY6XMREv1mBMg6TAibumaXB2RC6QSztOL2YOwV2TncSgNalGskKecCUGl7A_Hq1uJuX99sJM5K67sZnIHwpBxR2Jjp9QrfdY7kybR9qnxreVLYN-IlGakGNSEzHxNOo5jZeoFU/s1600-h/SG+xmas+08+053.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6NLaF0YY6XMREv1mBMg6TAibumaXB2RC6QSztOL2YOwV2TncSgNalGskKecCUGl7A_Hq1uJuX99sJM5K67sZnIHwpBxR2Jjp9QrfdY7kybR9qnxreVLYN-IlGakGNSEzHxNOo5jZeoFU/s400/SG+xmas+08+053.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293293043286972434" /></a>This was followed by another 2000 but this time it was from the right bank, which means it is dominated by Cabernet Franc and Merlot and not Cabernet Sauvignon as they are on the left bank. Chateau Angelus is from the appelation of St Emilion and if you think that the bottle looks familiar, it was the wine featured in the movie " Casino Royale" in the scene where Daniel Craig's Jame Bond meets his female counterpart on the train.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUqtE-LOEzb2Yzk-pEF9Y_2FI68NGCIysoGFQrkHRcgrw_ccmW4SKiuGtCh9gPykCkp_ds_C9gpnPnL1JWsncXB8uAU4Zy3T8cvrVvSL0A7qhbnhZ7sL0Q72LoJjdLfeW-dQgmHPTWwM/s1600-h/Buds+2008+concert+059.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdUqtE-LOEzb2Yzk-pEF9Y_2FI68NGCIysoGFQrkHRcgrw_ccmW4SKiuGtCh9gPykCkp_ds_C9gpnPnL1JWsncXB8uAU4Zy3T8cvrVvSL0A7qhbnhZ7sL0Q72LoJjdLfeW-dQgmHPTWwM/s400/Buds+2008+concert+059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293292832206029762" /></a>After an afternoon of shopping, we prepared for dinner with a 1996 Dom Perignon and then preceded to a new establishment that apparently is listed as one of the new restaurants in town that one must visit.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-hV6EcFwRcdHt3lY7HhXsEvGwpJ83XF8Ncr8xHqLj14A5r3w-cmHu6D6mFP36qBmTi_xH7Tdy_hX3SdrQmrjdQ733lDE4BAJ8dm8-vSiCs6CpcO4AL5TzAqVKIMXAiOcPHyjJVqE4V4/s1600-h/Buds+2008+concert+063.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-hV6EcFwRcdHt3lY7HhXsEvGwpJ83XF8Ncr8xHqLj14A5r3w-cmHu6D6mFP36qBmTi_xH7Tdy_hX3SdrQmrjdQ733lDE4BAJ8dm8-vSiCs6CpcO4AL5TzAqVKIMXAiOcPHyjJVqE4V4/s400/Buds+2008+concert+063.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293292604791001762" /></a>Its named The White Rabbit and its located in the Dempsey area in an old church building.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3Rl2c4h7f6vSXAy1xO9CATVm4qBRnibDfFnO0NN692sGjGt_Dp9PJvW1BKXfZ21qo7BBGZ89K5LWEeCveaClvM_Q1Y8ZBhEgyMCpqCCj-1EFqMrdycXzjT5h7_THrrrqDBnr993wINs/s1600-h/Buds+2008+concert+074.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3Rl2c4h7f6vSXAy1xO9CATVm4qBRnibDfFnO0NN692sGjGt_Dp9PJvW1BKXfZ21qo7BBGZ89K5LWEeCveaClvM_Q1Y8ZBhEgyMCpqCCj-1EFqMrdycXzjT5h7_THrrrqDBnr993wINs/s400/Buds+2008+concert+074.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293292384682983330" /></a>Food was good and the ambiance was lovely, service was good and of course the wines we brought along was great. Starting with the Chateau Latour 2002, young but lovely drinking nonetheless.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPT6UavSugSxxMZebhbf96XqoRucGdDxT2cmXQJyBb6v0kvmSnhVLWzLOGnbNKGowvCMuQ9h4NZjyqev0tYZyNeyAdE7Z9vsi2sRuke8BMn5S2SF-cUmJxS2Yb2rOhVVbo5swkxG-Exc/s1600-h/Buds+2008+concert+083.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFPT6UavSugSxxMZebhbf96XqoRucGdDxT2cmXQJyBb6v0kvmSnhVLWzLOGnbNKGowvCMuQ9h4NZjyqev0tYZyNeyAdE7Z9vsi2sRuke8BMn5S2SF-cUmJxS2Yb2rOhVVbo5swkxG-Exc/s400/Buds+2008+concert+083.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293292158094563106" /></a>This was followed by one of the new wines by Harlan Estate, the cult Californian. This was the Pluribus, obviously new world in style and Cabernet Sauvignon on speed!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XoJ-lGYpGmX0axYK6e2ja209t99ru5dB-nI6aYK-3PoaESg_MvjsxeNXv2Ep2jEkOjWfcu4S_IBfRzMWINMT_iBfDPWI0m5m0fVGhMSwnhfkA1BZ5eWNrotcbNelajXRmqhW3NyrITc/s1600-h/Buds+2008+concert+125.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3XoJ-lGYpGmX0axYK6e2ja209t99ru5dB-nI6aYK-3PoaESg_MvjsxeNXv2Ep2jEkOjWfcu4S_IBfRzMWINMT_iBfDPWI0m5m0fVGhMSwnhfkA1BZ5eWNrotcbNelajXRmqhW3NyrITc/s400/Buds+2008+concert+125.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293291894850797874" /></a>Last but not least is a wine that I believe should be on the list of 100 wines to drink before you die.This is the 2002 Kracher number 12. The late Alois Kracher from Austria was regarded as a genius and one of the world's best sweet winemakers by many and his TBA's which are numbered according to the concentration levels are amazing as they are rare. Find some quick, you won't regret it!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiD25kEdT8dXttNbTI3UN_28uvjuHMCO7PhELesafCl-jfUedTqI_CwSO_CkINNbaia5GuR0tQ7-JdrtscOIM5lHWLd35WrwlDux8V0ME-9IpxRjfBX530Ac2idoARObC9yLBd-TjdEew/s1600-h/Buds+2008+concert+131.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiD25kEdT8dXttNbTI3UN_28uvjuHMCO7PhELesafCl-jfUedTqI_CwSO_CkINNbaia5GuR0tQ7-JdrtscOIM5lHWLd35WrwlDux8V0ME-9IpxRjfBX530Ac2idoARObC9yLBd-TjdEew/s400/Buds+2008+concert+131.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293291523755798818" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXxMVuqDT5V2g5RdDKGcggs1v_n-4JeUOEgyNZDqq3FCOh9WMBmhvC691KbDYfJAN2F2qrd-qFURXaviKC8kaUg9JDxDGsQ_KWPDOg8aU-VqGbcR7HyZGpRPaCziSSL7ZTc9T_RRTUT0/s1600-h/Buds+2008+concert+132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimXxMVuqDT5V2g5RdDKGcggs1v_n-4JeUOEgyNZDqq3FCOh9WMBmhvC691KbDYfJAN2F2qrd-qFURXaviKC8kaUg9JDxDGsQ_KWPDOg8aU-VqGbcR7HyZGpRPaCziSSL7ZTc9T_RRTUT0/s400/Buds+2008+concert+132.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5293291231089203858" /></a>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-10090479112199265162009-01-03T12:09:00.002+08:002009-01-03T12:12:03.156+08:00Happy New Year!<span style="font-size:180%;color:#ffffff;">The Cork Brothers wish all Happy New Year!</span>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-52006602704584909162008-12-17T11:47:00.006+08:002008-12-17T13:40:21.935+08:00Tasting of Pichon Comtesse de Lalande@ Hilton<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbZWmBNEMT21CKErCzkA0-4CTdeY4jwy4MbdXQcQKNwfB86RacQG3fNYcbbsCJRKBbM5TWpbbm6LWld6BYzikCr6ILuHxj-pu5H8H9qFXmyrtKsLW_AUSoiS4v2JuV6Z_pRvyZ_F4WRs/s1600-h/_34.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602377701142338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJbZWmBNEMT21CKErCzkA0-4CTdeY4jwy4MbdXQcQKNwfB86RacQG3fNYcbbsCJRKBbM5TWpbbm6LWld6BYzikCr6ILuHxj-pu5H8H9qFXmyrtKsLW_AUSoiS4v2JuV6Z_pRvyZ_F4WRs/s320/_34.JPG" border="0" /></span></a><span style="color:#666666;"> Happy Chris Low with Gildas d'Ollone</span></div><div align="center"><span style="color:#666666;">Director General of </span></div><div align="center"><a href="http://www.pichon-lalande.com/uk/history/"><span style="color:#666666;">Chateau Pichon Longueville Comtesse De Lalande<br /></span></a></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVRY0vQdQKSatrrPRGEzqbzF0GktK88uNTOvqX4ZP88NrecHYvjdekCyMEYOWAfhNV29sJ8-Pk1M1X_yMqLnYujzzxI4xhGdzCJv0mfoZR0zjeSqQHrrn4AAnAHvQrrH9O8P5Hgz_Buc/s1600-h/_21.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602080734799314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVRY0vQdQKSatrrPRGEzqbzF0GktK88uNTOvqX4ZP88NrecHYvjdekCyMEYOWAfhNV29sJ8-Pk1M1X_yMqLnYujzzxI4xhGdzCJv0mfoZR0zjeSqQHrrn4AAnAHvQrrH9O8P5Hgz_Buc/s320/_21.JPG" border="0" /></span></a><span style="color:#666666;"> Vintage 2004 Ch Pichon Comtesse De Lalande, </span></div><div align="center"><span style="color:#666666;">in line or better than the 1986 and 1996 Vinatge?</span></div><div align="center"><span style="color:#666666;">I am thinking of Teppanyaki Wagyu while savouring the fine tannin of this wine...<br /><br /></div></span><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJij0uxLnbkC87r5BT37agvm4yBgOujqDU5XIdqib0hD2SJD9VJjbb9mMVpTKM0YAPkp-uRYxQ63hXm-jTdXnFslbaOsxm2268YNnbJkOlzp2MvWkq3KFMig-FmB6Qf7MyerssavIXdW0/s1600-h/_1.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602077692490418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJij0uxLnbkC87r5BT37agvm4yBgOujqDU5XIdqib0hD2SJD9VJjbb9mMVpTKM0YAPkp-uRYxQ63hXm-jTdXnFslbaOsxm2268YNnbJkOlzp2MvWkq3KFMig-FmB6Qf7MyerssavIXdW0/s320/_1.JPG" border="0" /></span></a><span style="color:#666666;"> Reserve de la Comtesse 2003-lots of cassis, warm, up front and already enjoyable at this stage.</span></div><div align="center"><span style="color:#666666;">and Chateau Bernadotte 2002-Supprisingly backward and green, lots of green pepper linger with some cassis and black olives.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRifzU2qnJc945yUz67oSmGrRniGOzWU0F9bXwlGIg-mrv4AusX3Tnxxa_lnsinUyA299Yl9HQv1tFLXNQQ3HwJe_z2J7PQeSIRR47i7GFARm4lI8MHrvHXR7O2LcG3M3mdRDBIV9Xj_U/s1600-h/France_267.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602068738256530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRifzU2qnJc945yUz67oSmGrRniGOzWU0F9bXwlGIg-mrv4AusX3Tnxxa_lnsinUyA299Yl9HQv1tFLXNQQ3HwJe_z2J7PQeSIRR47i7GFARm4lI8MHrvHXR7O2LcG3M3mdRDBIV9Xj_U/s320/France_267.JPG" border="0" /></span></a><span style="color:#666666;"> Under ground cellar of Chateau Pichon Longueville Comtesse de Lalande</span><br /><span style="color:#666666;">(Spring 2008)<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9c16n9uJ1i_hsZzaygjdgbgN9lFHQ7CcE5nb9aRgzvoMdVwai3eKy-_xXmlTuDkvCHbhXeXjHp9_0S1TOyzfJtjXLl8BLz5EAbIVBAnYZP9WRm4aHwnVVkAoRNVTlTSEgUOk_R5reJk/s1600-h/France_271.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602063042738338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR9c16n9uJ1i_hsZzaygjdgbgN9lFHQ7CcE5nb9aRgzvoMdVwai3eKy-_xXmlTuDkvCHbhXeXjHp9_0S1TOyzfJtjXLl8BLz5EAbIVBAnYZP9WRm4aHwnVVkAoRNVTlTSEgUOk_R5reJk/s320/France_271.JPG" border="0" /></span></a><span style="color:#666666;"> Vineyards of Ch. Pichon Comtess de Lalande that oversee Ch. Latour and the Garonne river.</span><br /><span style="color:#666666;">Do you see the tower(La Tour)?</span><br /><span style="color:#666666;">(Spring, 2008)<br /><br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOAanHS4r71IYMrgVbDjJ0bZztJSxfy_gXXmx3qhalXgPUdg3f61UZC32C1babJkJINVElX-trrfo8ZyTxHUn_fm02bfeHNED0oQJqPxCbpdlUQvmz3585yVvnoFPvyRulBg-l5U5oSk/s1600-h/France_270.JPG"><span style="color:#666666;"><img id="BLOGGER_PHOTO_ID_5280602058827879314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuOAanHS4r71IYMrgVbDjJ0bZztJSxfy_gXXmx3qhalXgPUdg3f61UZC32C1babJkJINVElX-trrfo8ZyTxHUn_fm02bfeHNED0oQJqPxCbpdlUQvmz3585yVvnoFPvyRulBg-l5U5oSk/s320/France_270.JPG" border="0" /></span></a><span style="color:#666666;"> Happy Chris Low posting infront at the Garden of Ch. Pichon Longueville Comtesse de Lalande during the 2007 En Primuer Campaign.</span></div><div><span style="color:#666666;">(Spring, 2008)<br /><br /></span></div><div align="left"><span style="color:#666666;">Chris Low: The Cork Brothers was invited to the Trade tasting of Chateau Pichon Longueville Comtesse de Lalande organised by Milawa. We had the oppercunity of sampling 3 wines from the esteem Chateau and presented by Mr Gildas d' Ollone-Director General of the Chateau.</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Chateau Pichon Longueville Comtesse de Lalande is a 2nd Cru Classe of Pauillac.</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;"><strong>History of Pichon.</strong></span></div><div align="left"><span style="color:#666666;">This prestigious viticultural estate was created by Pierre de Mazure de Rauzan in the 17th c. Château Pichon-Longueville-Comtesse-de-Lalande has carefully kept important archives including a great many records relating to the purchase of lands the estate is composed of between 1686 and 1689. Pierre de Mazure de Rauzan gave the vineyard to his daughter Thérèse as her dowry when she married Jacques de Pichon, baron de Longueville, the first president of the Bordeaux parliament.</span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">In the 18th c., baron Joseph de Pichon, born 1755, died 1850, through his intelligence and strong personality, left his stamp on this estate by his great qualities as viticultor. The poet Biarnez celebrated baron Joseph’s 90-year long life linked to the quality of his wines. <strong>In 1850, in execution of his will, kept in the château’s archives, baron Joseph’s estate was shared between his five children, 2/5 to his two sons and 3/5 to his three daughters who entrusted their shares to countess Henri de Lalande. </strong>From then on there were two châteaux Pichon-Longueville, one belonging to <a href="http://www.medoc-wines.com/User/fichechateau.aspx?code_exploit=3827&menuCat=3&MenuId=0">the baron </a>and the other to the countess. </span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Precious documents reveal rigorous management by the countesses de Lalande and Lacroix who looked after the estate in succession: day-books, books of accounts and despatch are an inexhaustible supply of information covering the period 1860-1910. In 1925, Louis and Edouard Miailhe bought the estate from the descendants of the Pichon-Longuevilles. </span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Since 1978, Madame de Lencquesaing, daughter of Mr. Edouard F. Miailhe administers Pichon-Longueville-Lalande with the help of a young professional and dynamic team. To this day all the furniture as it was arranged by the countess de Lalande plus several pictures painted by Sophie de Pichon Longueville remain as faithful witnesses of this illustrious family’s daily life. </span></div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Today Pichon is extremely up-to-date with its equipment - cellars and fermentation-room - allied to a profound respect for family tradition. Overlooking the estuary and the vineyards of Pauillac and Saint-Julien, an enormous panoramic terrace has two majestic wine stores. Similarly a <a href="http://www.pichon-lalande.com/uk/spirit/">precious collection of ancient glasses </a>includes very lovely articles from Roman to modern times.</span></div><div align="left"> </div><div align="left"><span style="color:#666666;"></span></div><div align="left"><span style="color:#666666;">Thanks to the regularity of their quality, their elegance and their complexity, the wines of Pichon-Longueville-Comtesse-de-Lalande have won the esteem of wine-lovers the world over...I mean, for those who loves the finess, and feminine touch of the countess.</span><br /><br /><br /><span style="color:#666666;">PS. This estate has been sold to the Louis Roederer/Deutz champagne firm .</span><br /></div><div></div><br /></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com0tag:blogger.com,1999:blog-6538054702497083731.post-38058824750441482032008-12-17T10:46:00.006+08:002008-12-17T11:40:26.539+08:00An afternoon with 'Baron of Barossa'<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYIVnqjJk2CmVa6vU51Exy2jwWFVrPttpuERpCDs43eEcs5hM8BwMTVV54bMhNaarNjReHk3YtKtoURothxu83FOkfttbLo5dJJzZYfvGglH9CLCr33MeAaOJWBBSQ3jew-Eazxw9QDs/s1600-h/P1100712.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585415748419394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDYIVnqjJk2CmVa6vU51Exy2jwWFVrPttpuERpCDs43eEcs5hM8BwMTVV54bMhNaarNjReHk3YtKtoURothxu83FOkfttbLo5dJJzZYfvGglH9CLCr33MeAaOJWBBSQ3jew-Eazxw9QDs/s400/P1100712.JPG" border="0" /></span></a><span style="color:#999999;"> Nigel Dolan-Chief Winemaker of Wyndham Estate</span></div><div align="center"><span style="color:#999999;">with 2 Jimmy Watson trophy under his belt.<br /></span></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcyC2oYnvTb03Eqx7U4DdBkKIFCx4yMt9_1z0RmTYdw-oZaV0h20NlPS0nJQplZ3mWFot6z7O13ShjGr1XIjOV4_woRxDPNPRHHl2z4YZiXN_DQQ2p7wqrUKBg4pbh9es7lMNub3Pm80/s1600-h/P1100782.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585295311143650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGcyC2oYnvTb03Eqx7U4DdBkKIFCx4yMt9_1z0RmTYdw-oZaV0h20NlPS0nJQplZ3mWFot6z7O13ShjGr1XIjOV4_woRxDPNPRHHl2z4YZiXN_DQQ2p7wqrUKBg4pbh9es7lMNub3Pm80/s320/P1100782.JPG" border="0" /></span></a><span style="color:#999999;"> Wild Mushroom Consomme with Oxtail ravioli</span></div><div align="center"><span style="color:#999999;">paired with:-</span></div><div align="center"><span style="color:#999999;">Wyndham Estate Bin555 Sparkling Shiraz- Work interstingly well, the oxtail ravioli provide just enough punch to the consomme that lingers with the soft tannin of this rare red bubbly.<br /></span></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6zDjQBGCA8tNu_-2A_VLdOsOzKiazsGZ9DdMs49maf0XGRUkEWPdmtxKJk9MyxZs0VNz1Hw_lKCfXJvBdn3meCeU_v7ntWS-wNav2-x1KQvtW8tTeL_uJlJsewXw9xKXJZ76Ioq98Ko/s1600-h/P1100796.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585292898039794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6zDjQBGCA8tNu_-2A_VLdOsOzKiazsGZ9DdMs49maf0XGRUkEWPdmtxKJk9MyxZs0VNz1Hw_lKCfXJvBdn3meCeU_v7ntWS-wNav2-x1KQvtW8tTeL_uJlJsewXw9xKXJZ76Ioq98Ko/s320/P1100796.JPG" border="0" /></span></a><span style="color:#999999;"> Foie Gras bon bon,caramalized apple</span></div><div align="center"><span style="color:#999999;">paired with:-</span></div><div align="center"><span style="color:#999999;">Wyndham Estate Show Reserve Cabernet Merlot-we let the acidity of the Merlot to cut through the fatty liver and it work ok, but the tannin of the cabernet give a dry after taste in the end.</span></div><div align="center"><span style="color:#999999;">I left a small sips of this wine for the beef main course and it becomes my favourite pairing of the day!Nigel makes this Cab Merlot Bordeaux style and he is please that some of us actually picked up the France Oak that he used during the making of this wine.<br /></span></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_yEebrgfaC9fuVj1S7P5UacMJCTUtmybX21AUdNgogC9fbT2rokHXj6ydb_u9EuKUlGiFIFHcnYAHUgHWzIJa8Bhhd2sjqXIILo9ogBmp4zPzT3AgyPRozmdSEFsIpwLtqvkKIZXMiA/s1600-h/P1100808.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585287583603618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn_yEebrgfaC9fuVj1S7P5UacMJCTUtmybX21AUdNgogC9fbT2rokHXj6ydb_u9EuKUlGiFIFHcnYAHUgHWzIJa8Bhhd2sjqXIILo9ogBmp4zPzT3AgyPRozmdSEFsIpwLtqvkKIZXMiA/s320/P1100808.JPG" border="0" /></span></a><span style="color:#999999;"> Confit of Salmon trout with poached oyster, dill & cucumber veloute</span></div><div align="center"><span style="color:#999999;">paired with:-</span></div><div align="center"><span style="color:#999999;">Wyndham Estate Show Reserve Chardonnay-The Chardonnay gives intense, ripe tropical fruits with light creamy yeast which compliment the flavoursome salmon and the tangy dill and cucumber veloute. It's a good marriage!<br /></span></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfxdo5L9OfeKJkhuzPLb6kvCdSv3QJh3u72G6lNy8qcihl8dEKJa-hGtxNLMJr9QqbrllGtGkUOtwbyfZIRDntAjrISD0bNsPYxd6XG3LNuzWLtc3vhSsrZ2q72AkSZ7RCpMtef_thhI/s1600-h/P1100804.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585282946267474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimfxdo5L9OfeKJkhuzPLb6kvCdSv3QJh3u72G6lNy8qcihl8dEKJa-hGtxNLMJr9QqbrllGtGkUOtwbyfZIRDntAjrISD0bNsPYxd6XG3LNuzWLtc3vhSsrZ2q72AkSZ7RCpMtef_thhI/s320/P1100804.JPG" border="0" /></span></a><span style="color:#999999;"> Oven roasted beef fillet, caramelized shallots,roasting jus</span></div><div align="center"><span style="color:#999999;">paired with:-</span></div><div align="center"><span style="color:#999999;">Wyndham Estate Show Reserve Shiraz-Opaque Red/Purple color with spicy, peppery nose. Ripe red and black fruits and careful balance of oak. I would love a lamb cutlet with this? I actually prefer the Reserve Cabernet Merlot with this juicy and perfectly done steak.<br /></span></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZw_UPQSow2-gNnhtzlCrBJjfViPhrrBRfm_9IInrk9jIdv0aLUleSZ0jf5K_Ue3hxwjpg0MKPS8-6Fo8a9r0WB-jxPwIydBwwLQ9Q7HrxavvrGQQtTbu6Re5c6-OHc6NmnB_yRzAV0k/s1600-h/P1100813.JPG"><span style="color:#999999;"><img id="BLOGGER_PHOTO_ID_5280585283212219474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrZw_UPQSow2-gNnhtzlCrBJjfViPhrrBRfm_9IInrk9jIdv0aLUleSZ0jf5K_Ue3hxwjpg0MKPS8-6Fo8a9r0WB-jxPwIydBwwLQ9Q7HrxavvrGQQtTbu6Re5c6-OHc6NmnB_yRzAV0k/s320/P1100813.JPG" border="0" /></span></a><span style="color:#999999;"> Happy Chris Low with Nigel Dolan.<br /><br /></span></div><div align="left"><span style="color:#999999;">Chris Low: With the 1992 and 2003 Jimmy Watson trophy wins, worked in Seppelt, Saltram and later the Group Red Winemaking at Fosters...surprisingly Nigel is extremely humble but you will quickly influnce by his overriding sense of fun and adventure in his character. An ordinary Australian who is serious of his barbie and i must say he loves his food too.</span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">I was at Chinoz, KLCC over the famed Friday lunch last Friday of November, featuring Wyndham Estate and their newest Chief Winemaker-Nigel Dolan. Nigel winemaking skill is in his blood? or inherited from his father Brian Dolan-a legendary, respected winemaker who was the Senior winemaker of Saltram. When i asked what is his famous wine in Wyndham, he replied spontaneously Show Reserve Shiraz. </span></div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;"></span> </div><div align="left"><span style="color:#999999;">When the great lunch was closer to the end, i ask a very private question to Nigel and it's suppose to be of the record..."If tomorrow is the last day of your life, what is "the" wine that you will drink?" He wonder carefully:"I don't mine a 1962 DRC"</span></div><p><span style="color:#999999;">PS. Bravo Chef Haffiz and Wee Jey Teng!!</p><div align="left"><br /></span><br /><br /></div><div align="center"></div>Lionel Lau + Chris Lowhttp://www.blogger.com/profile/14572619157410884726noreply@blogger.com4