My recent solo trip to Hong Kong, without an accompanying voice of reasons, had me walked right into the doors of Bo Innovation. A two Michelin stars restaurant owned by the maverick chef, Alvin Leung, features carefully designed menu using commonly found ingredients, challenging conventional form of Chinese cuisine to the extreme. The result, a series of mind-blowing “food-gasmic “sensations.
Take the cover picture for an example, a dish that focused on the taste of tomatoes. Stewed tomato, organic tomato and marshmallow that tasted like tomato. How about that? Of course I am not going to change this blog into something food related. But the comparison I’m drawing is how wine making can be similar to culinary. One ingredient expressed in many exciting forms. Since there are more than a thousand types of grape that are known for making or blending commercially available wines. The possibilities, in all honesty, are limitless.
On the same trip I visited Amo Eno, a visually appealing wine bar on the third floor of IFC Mall. With close to ten wine dispenser machines available for sampling, I cannot resist tasting the flight of Burgundian chardonnay from the 2009 vintage. And this is what I meant by one grape, many forms.
Domaine Benjamin Leroux, Auxey Duresses, 2009
Often touted by the media as a gifted young winemaker, the name Benjamin Leroux is very well-respected among his peers in Burgundy. While 2009 had been a highly acclaimed vintage, the fruits were shy with a light splash of oak influence. No lack of acidity and that gave a lean skinny palate. Finishing, however, was remarkably long and impressionable.
Domaine de Bellene, Savigny les Beaune, 2009
Neatly wrapped in a distinctive woody aroma on first impression. Melon and pear-like fruits were noted, yet subtle. The round and medium bodied palate was well supported with zesty acid on medium and back palate. Finish was clean, but ended abruptly. Like how Jack Sparrow jumped over the cliff.
Domaine François Mikulski Meursault 1er Cru Les Genevrières 2009
Pronounced oak encapsulated a complexity that cannot be thoroughly understood, yet. But a sufficient degree of chalky scent and light suggestion of apricots were present. While this wine was difficult to put into words, its palate was all about serious firmness and excellent finish.
Note, the wines were tasted from wine dispenser machines.