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Tasting - Valdivieso Pinot Noir Reserva 2006

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品飲日期: 99/4/9

 

Valdivieso Pinot Noir Reserva 2006 13.5%

 

22 C: red, purple red

22 N: 初聞有些許動物皮毛,麝香味,some black current, leather, sugar cane sweet? Followed by some 仙草, tobacco, then some oak, plum, liquorices, strawberry, some spices, basil, salvia, and hint of mint

22 T: medium, good tannins, full of spices, a little black currant, some animals, cocoa, liquorices, nutmegs, grass

22 F: medium, balanced. some spices, liquorices, mint w/ a little brown sugar, 仙草, blackberry, oaky, violet. Suitable for 羔羊排, BBQ. This beautiful and tenderness PN is full of spices, very impressive!

 

PS1.其實今天是請朋友到家裡吃飯,親自下廚,主菜包括嫩煎羊肩,龍鱈,配菜是用加拿大楓糖以小火慢煮以及家附近的高師傅果子工房的甜點北海道牛奶杯和貝可拉巧克力,當然還有Laderach的巧克力囉,希望客人有喜歡^^









PS2.推薦高師傅的鐵觀音茶香生巧克力



照片取自高師傅果子工房 4h house網站

http://www.4hhouse.com.tw/

 

餐後補一支Chateau Charron “Les Gruppes” 2005


Chateau Charron “Les Gruppes” 2005 13%

22 C: depp purple red

22 N: some black currant, raspberry, some violet, lightly wood cask, then some cedar, pencil, fresh grass

22 T: medium,初入口令人感覺甜美的一支酒, a little sour, full of tannins, round and smooth, tender tannins near silk, then some liquorices, black currant, hint of fresh grass, 仙草

21 F: medium, some black, current, blueberry, liquorices, pencil, still full of tannins, good texture and extension. Still young and strong, 仍可等放約2~3yo. Good balanced,適合搭配羊排,嫩煎牛排,Pizza,最後感覺有些萃取過度的澀味.

 

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