Winebuddies Dinner & Wine Tasting Session

Tuesday, 14th April 2009

Our second serious wine tasting session was held on Tuesday at 'le terrace' at Chancery Court.

Joining us for the session were our Swiss friends - Bernard Rouvelet and Madeleine Huguelet , good neighbours John Goh and wife Maureen.

We were trying to find suitable 'pairing' of Asian dishes to go with the selected wines - 1 white and 3 reds (all from France). Went to buy some roast duck and spare ribs, roast pork and duck livers. Also ordered Tandoori Chicken, Chicken Tikka, Mutton Mysore, Bryani Rice and two vegetable dishes from Brindals (they delivered to our doorstep, all for $58). Madeleine brought some sweet and sour chicken and a variety of cheese. John baked us a good bread pudding.

To start off, we opened up the white - a 2006 Riesling from Alsace (haut rhin region). Visually pleasant , clear, greenish hue, a bit on the pale side. Quite aromatic with flowery flavours. Crisp and off dry, light body with a good finish. A good match for the sweet and sour chicken, the Tandoori Chicken and the Indian vegetables.

We went next for the much touted 'Pommard' - 2005 Pinot Nior from one of Beaune's wineries 'Leigneurs de Bligny'. Good colour - deep garnet hue, medium body, moderate aroma. Unfortunately, we all agreed - not so good in taste and had no balance. So this failed the test which was a great disappointment.

On to the next bottle - a 2006, 'Beaune' Pinot Nior also from 'Leigneurs de Bligny'. Good colour - deep red, aromatic, medium-full body, off-dry, crisp and very flavouful. Good legs and long finish. Paired well with many of the dishes - the pork ribs, roast duck and roast pork, especially the duck liver. A good pass mark for this one.

Finally, we opened up the last red - a 2007 'Mercurey' Pinot Noir from Vignerons de Buxy, this is North of the Chalonnaise region. Spicy and rustic, good fruity aroma, subtle tannin, hint of spice and vanilla flavours. Went well with the bread pudding and the cheese platter, but by then, we had too much to eat already to try it out with the meat dishes.