Wineshark Weekly - 24 June 2012

Last week I did not write this blog and you may wonder why. Actually in the last two weeks it was a very difficult period for me in this company. Having to talk to your whole organization and giving them the bad news is certainly not easy, but dealing with the emotions of the people, both internal and external, and thinking about the brand equity and all the consumers we are giving up, it is also painful. I know it is just a job but somehow attaching too much is a problem. I need to look at it positively and think about the future...

Let's talk things on the lighter mood. Having spent basically two whole weeks in Manila, people are asking me the food I had. Of course I tried different things, but if there is a Filippino dish to recommend, I have no doubt it would be Bicol Express. It is basically pork belly cooked with coconut sauce, red and green chili, with some leek. If done properly, the pork belly would be soft and melting, and the chili gives the spicy kick to make it very appetitizing. A very good dish to come with rice, if you can find it, try it in HK.

Able to chat with a good friend just couple of days ago, and confirming him to be back in HK in Aug. Really looking forward to his return and the chance to again have some good time together.

Last night I went to the hotpot restaurant in Sham Tseng, the first time after their renovation. It is still good as always, and I tried their 'Bread Crab'. I am not a crab fanatics because I am lazy in eating, but the crab is so good and meaty then Ivy and myself finished the whole (plus a lot of other things). Delicious, pairing well with the tomato soup base, unfortunately I forgot to take a picture...

Also planning my wine study and tasting, been falling behind quite substantially given my work commitment. I am organizing tasting every week now whenever I am in HK, and my classmate is kind enough to offer his shop to host the tasting. Here let me share the wines we have tasted:

Louis Latour Beaujolais Villages 2010

Louis Latour is a negociant with history dated back to the 17^th century. They have the largest grand cru property in Cote d’Or. They produce Beaujolais wines from 35 selected towns in the area, with granite soils dominating, and ideally suitable for the Gamay grapes. This wine is of acceptable quality with typical Gamay characteristics of red fruit, low tannin and light-bodied, showing clear carbonic maceration style of bubble gum. Not a complex and intense wine but still interesting and enjoyable.

Allegrini Valpolicella 2010

Valpolicella is one of the most prestigious wine-making regions in Italy, with calcareous soils, mild and moderate climate, with the Allegrini family having a leading role in the local wine industry since the 16^th century. With the main variety being Corvina, and blended with Rondinella and Molinara, the wine has a red fruit characters strong in cherry and floral, with some medicinal and gamey notes. Typical of its style, the Valpolicella exhibits low tannin and light-bodied, but with a fairly intense ruby colour. The 2010 has a fair concentration on nose and palate though rather short in length.

Greenhough Pinot Noir 2009

Greenhough is located in Nelson, the top of New Zealand’s South Island. The climate is cool and maritime, which is suitable for Pinot Noir and other Burgundian varieties. This 2009 has a reasonably intense nose of red fruit characters, with also a good deal of oak more on the butterscotch style. On the palate, a juicy and ripe cherry flavor dominates, with a high alcohol level, further illustrating the ripeness of the grapes. Overall in balance, with the acidity providing the structure though the length is a bit short.

Chapel Hill Unwooded Chardonnay 2010

Chapel Hill owns 44ha of vineyards and also purchases fruit from selected group of growers in McLaren Vale and Adelaide Hills. This unoaked Chardonnay was the last vintage the producer made before switching to oak-ageing in 2011. This wine had a good nose of various characters, and balancing with zesty acidity making it enjoyable. The palate is weaker, with less intense and complex flavors, but still having reasonable length and ready to drink now.

Next week finally getting to spend the time in HK, so will be able to resume my weekly restaurant tour and enjoy some more wine. Stay tuned!