Friday, November 5, 2010
Service Temperatures for Your Wine
Once I posted this question to my fellow wine kakis, "What is the optimal temperature to serve and consume your wine?" I got a range of answers like, chill for white and ambient temperature for red and many many more versions.
Wednesday, November 3, 2010
No. 4 Big Prawn Noodle Dry/Soup (Zion Road, Singapore)
Tuesday, November 2, 2010
Dog Point, Sauvignon Blanc 2009
The wine's, from New Zealand (Malborough), appearance is clear in clarity, pale intensity and lemon in colour.
On the nose, it gives a clean, light fruitty and vegetal aroma.Fruitty aromas of citrus lemon, passionfruit and melon which sometimes can also be interpreted as vegetal herbaceous grass and nettles.
On the palate, it is dry with medium to high acidity, low tannin, medium body with fruitty and vegetal flavour characteristics with a good length.
This is a good wine best paired with light meals like cheese, balsamic vinaigrette dishes and seafood.
On the nose, it gives a clean, light fruitty and vegetal aroma.Fruitty aromas of citrus lemon, passionfruit and melon which sometimes can also be interpreted as vegetal herbaceous grass and nettles.
On the palate, it is dry with medium to high acidity, low tannin, medium body with fruitty and vegetal flavour characteristics with a good length.
This is a good wine best paired with light meals like cheese, balsamic vinaigrette dishes and seafood.
Monday, November 1, 2010
Steigelmann Gimmeldinger Meerspinne Riesling Kabinett Halb-tr. (pfalz) (semi-sweet) 2009
The wine is clear with medium lemon colour. This semi-sweet Riesling, very typical of wine produced from the Palatinate region has an clean, medium aroma of fruit cocktail consisting of green fruit; green apples and pears. Stone fruit; peach and dried apricots. On the palate is off-dry in sweetness, medium acidity, low tannin, medium body and fruitty flavour characteristics with medium length. The finish has a taste of acacia honey.
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