Thursday, July 24
Almost a 2nd chapter to my last post although not exactly. This is one of the things I do to calm myself off the freaky moment.
Open a bottle of white and...
Enjoy it with some very light blue cheese and Cheddar cheese
I have to say, the Cheddar cheese taste a more like milk after the wine.
A little introduction about this particular bottle.
I heard someone told me it has some kind of oily texture, I became interested upon hearing that and so…
The tasting notes available on the website does not come close to what I’ve tasted, but well, to each his own.
TASTING NOTES
An appealing pale yellow colour.
The nose shows damp hay, rich apricot and honey, subtle oak and a complex mineral character. The palate is rich and full bodied with a long finish and hint of sweetness. Probably best between 2007 and 2010.
Extremely versatile food wine - excellent with lightly spicy Thai style dishes, seafood and most white meats or on its own.
Picture for illustration, the one I had was a 2006
I can kind of understand where the 'Oily' part came from although that doesn't seem to be the best way to describe it. Oaky, yeah definitely a bit, but it smells surprisingly similar to this chicken soup from crystal jade that drink once every week or something.
The thing is, when people describe the aromas and taste of wines. They like to use terms like whatever berry, whatever spices, whatever this that. The thing is, not every Asians even know how boysenberries taste like, (neither do I) so we can only relate the taste/aromas to what we are most familiar with.
At times, someone could tell you the wine smells like Chinese herb, but a Caucasian comes along and have a sip and tells you it smells like some kind of tiny berry of some sort that has a bit of bitterness in it. You can kind of tell these two people smells something similar from the wine don’t you. When Chinese herbs were mentioned, the Caucasian look confused. The Asian is clueless about the berry mentioned too.
So technically, you can almost say anything to describe what you smell, no one can say you are wrong, so don’t shy. But don’t go telling people that you think shiraz is sweet. That is like telling people you think salt is sweeter than sugar. Or sugar tears you more than wasabi do or something.
Someone once said out loud that the shiraz he tasted ( along with the rest of us ) was even sweeter than the port he drank at home. I can never forget the face of the others standing around, Confused and speechless.
Nothing about whether or not you know about wine or not, but would anyone taste a pinch of salt and say it’s the sweetest sweet thing he had ever tasted?
Although my first shiraz experience was quite weird too as I used wasabi to describe spiciness, at least I was close *phew* didn’t lao kui.
