Video
Read full review
2013-01-28
168 views
Tina Cellar a Hong Kong wine importer, spoke of her fondness for Xavier’s Chateauneuf du Pape wines when she first experienced it a decade ago by chance. The measure she has taken to finally convince and secure Xavier’s commitment from their tiny French village is a moving story to be told. Fast forward to 2013 and Tina is now their exclusive wine distributor in Hong Kong! Mr Xavier himself is a wine consultant for many big French wineries but his own Xavier Branded CdP are cropped from t
.
Starter Wines -Before the Wine Blending session with Bo's foods.
.
Canapes to Start with -Jamon Iberico and Vermicelli .
Langoustine with Mustard and Saffron Froth.
.
REPRESENTING SWEET - Cod, Yellow Miso, Sauternes Jelly & Seaweed
.
SOUR -Vine Tomato braised in Pat Chun Chinese vinegar, Chinkiang vinegar & Pea Shoot
.
BITTER -Fried Squid Ball and Kaffir Lime. *Thought the Kaffir Lime overpowered the palate a little bit.
.
Rear: Base Grenache, Syrah and Mourvedre to play with blending Front: Our own final adjusted blending according to our own taste preference… supposed to be the most balanced mixture to pair the best with the below food.
.
HOT -Lobster poached in Sichuan Pepper, Spicy Bisque, Peas
.
UMAMI -Home made Pasta, ‘Hai Mi’ prawn powder, Kaniko, Wooden Fungus. Quite lovable.
.
Xavier’s progressive Blending Experiment on the Spot -He just blended the 3 Grenache, Syrah and Mourvedre with different proportions on the spot. They were all great actually but with very different start to finishing palates and tannin structure. Ability to age the wines is also taken into consideration by Xavier from his own experience with regards to acidity and tannins present. The last of these 3 transitional wine blends is going to be the 2010 Cuvee to work with Bo Innovation’s food.
.
Xavier Vins 2009 Cuvee Anonyme -In the meantime we got to try the 2009 version of Anonyme, with a RPJ rating of 96 points.
.
Jamon Iberico Gai Daan Jai by Bo Innovation -Quite good actually, was a little surprised at how eggy the batter was and also how this paired with the fatty Jamon ham.
Post
