LeDomduVin: Flagrant délit de servir du vin... ...a Sommelier job!

Flagrant délit de servir du vin...

...a Sommelier job!

Looking at these candid pictures of me pouring some wines at an event recently brings back some bittersweet memories of my youth when I first served a glass of a prestigious wine to a customer, 31 years ago.

I had worked in bars and bistros pouring beers and inexpensive wines before, between the age of 16-18 years old. Yet, my official first time pouring a great wine, while on trial for a night, in a gastronomic restaurant, in Bordeaux, was for a Christmas night celebration, on December 26th, 1992.

I was 19 years old. Immature and did not think that night through prior to accepting the job.

The restaurant was jammed, wholly packed, (overbooked, I should say). We were understaffed for the number of reservations, the tables and chairs were squeezed, leaving no room for doing our job properly, and the whole service, from 7pm to 2am, was a real nightmare.

Back then, in France, it was not uncommon, even in posh gastronomic restaurants like this one, to mistreat, overwork and underpay restaurant employees. I even remember crying a little, shattered due to nervosity and fatigue, saying to myself, while polishing the glasses at 3am: "I will never work in the restaurant business".

And, yet, 31 years later, despite many other crazy and unfair nights, and so many times repeating to myself that I should stop and do something else, I have surprisingly made a career out of it.

Call me crazy, but being, respectively, a bartender, a waiter, a captain, a chef de rang, a Maitre d'Hotel, a Sommelier, a Chef Sommelier, an Assistant Restaurant Manager, a Restaurant Manager, a wine store manager, then director, a Wine Quality Control Director, a Senior Manager in wine management, a private/personal Sommelier, and a wine buyer all along, during all these years, has been (and still is) an exhilarating, compelling and thrilling adventure of a lifetime that brought me to work in some of the most exciting wine hubs in the world: Bordeaux, Paris, London, New York, and Hong Kong.

I love my job! 😊👍🍷

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein #pouringwine #sommelier #sommelierlife #sommlife #ilovemyjob 

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LeDomduVin: Jacques Selosse et La Conseillante

Jacques Selosse and La Conseillante

Today, for a private lunch, I brought these two bottles chosen by the host (as always, suggested by your humble servant 😇 🍷🥂). 

I like people who still dare to drink for the lunch! 

In my opinion, it is very pleasing to see, as it has become a rare thing with the rise of low/no alcohol wines (and other beverages), as well as the loud and heavy anti-alcohol ad campaigns and the rapidly growing no-alcohol attitude, in recent years. 

I mean, put yourself in my shoes, it is extremely difficult for a Sommelier, like me, who dedicated 32 years of his life and career to wine and spirits (alcohol in general), to see its decline and be reduced to nearly nothing, after being produced for thousands of years, without being able to do anything to prevent it. 

Wine must no longer be viewed as a vulgar alcoholic beverage intoxicating and poisoning mankind, as it has been described and presented lately, but, once again, as having the intrinsic cultural and traditional values that made it part of a large majority of human lives for the past 6,000 years, at least.

Cheers! Santé!

Dom 

NB: Tasting notes for these 2 wines coming soon 

***** work in progress *****

@ledomduvin #ledomduvin #vin #wine #vino #wein #champagne @domainejacquesselosse @jacquesselosselover #jacquesselosse @chateaulaconseillante #chateaulaconseillante #pomerol #bordeaux #lesphotosadom #tasting #tastingnotes #sommelier #sommelierlife #sommlife

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LeDomduVin: Champagne Henriot Blanc de Blancs Brut NV

Champagne Henriot Blanc de Blancs Brut NV

Tasted a couple of times recently, and I really enjoyed this champagne. 

Fresh, light, crisp, aerial, subtle, refined, focused, and mineral with feather-light white stone and citrus fruit flavors as well as timid white flower and toasted nuances. 

Light on its feet, some people may think that it lacks a bit of substance and texture or even complexity. 

Yet, despite its lightness, it still possesses a certain presence and elegance, with a certain sense of purity and focus conveyed through the palate, from the beginning to the end, by crisp, razor-sharp acidity and mineral limpidity. Loved it! 

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #vin #wine #vino #wein #champagne @champagnehenriot #champagnehenriot #henriot #lesphotosadom #tasting #tastingnotes #sommelier #sommelierlife #sommlife

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LeDomduVin: Selfie time with Opus One

Selfie time with Opus One

Yesterday, while I was having lunch with our event team, doing a food/wine pairing tasting session (see my previous post), at the same restaurant, the Opus One team and one of their distributors were having a tasting lunch with some Sommeliers and F&B people, in one of the private rooms. 

My lunch finished, I paid them a visit to say hello, and was invited to taste 2 of the wines: 

“Overture” Napa Valley NV 

(Opus One 2nd wine) is a blend of different vintages (predominately 2019 vintage for this one, I was told) 

Nice, bold, generous, forward, fruity, ripe, Bordeaux-style with that “je ne sais quoi” of California vibes and taste. Really enjoyed it. 

Opus One Napa Valley 2018

Behind its lovely dark garnet robe, it displayed incentive aromas of blackberry, cassis, and black cherry, with floral notes of violets and earthy nuances. Rich and bold, yet elegant and distinguished, it expanded nicely with fresh and fruity, licorice, and dark chocolate flavors. Beautifully balanced, with smooth integrated tannins and fresh acidity, the palate is soft, round, creamy, and layered, and the seamless finish is an invitation to another glass. 

Before leaving, I had to take a selfie with the protagonists (right to left):

Laurent Delassus (Vice Président of International Marketing at Opus One (@laurent.delassus_opus_one)

Stephen Raducki (@st4phen7) Kerry Wines

Yvonne Chiong Mougin (@yvonnechiong) (Export Manager South East Asia, Hong Kong and Macao for Opus One)

And your humble servant, me, (@ledomduvin)

Missing in the picture was Chris Lynch (Opus One CEO)

Cheers! Santé! 

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein @opusonewinery #opusone #napavalley #california #sommelier #sommelierlife #sommlife #ilovemyjob

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LeDomduVin: Tasting Session

Tasting session 

I selected these wines for an event coming up soon and we tasted them today, for the lunch, as a pre-event food & wine pairing tasting session. 

I was confident that they will taste well, as I tried them all before, yet, they showed even better than I remembered. 

More especially La Mission Haut-Brion 2012, showed beautifully after 2 hours of decanting, while I had some concerns as it is a lesser vintage and still tasted very tight less than a year ago.

Champagne Henriot Brut Souverain NV

Nice, soft, gentle, simple, clean, quaffable, nothing extravagant, just a good entry-level Champagne.

Domaine William Fevre Chablis Grand Cru Bougros “Côte Bouguerots” 2016

Light yellow color with green nuances. Fresh, clean nose, mineral, white and yellow stone fruits, lemony aromas, with light buttery notes. Fresh, clean, and zesty on the palate, focus and steely with razor-sharp acidity, balanced, light and limpid, cleansing. Loved it. 

Bachelet-Monnot Puligny-Montrachet 1er cru “Les Referts” 2019

Attractive pale golden color. Beautiful nose with mineral, floral, and white stone fruits aromas, with some yellow fruits nuances. The palate is dense, ample, generous, nicely expanding, and coating, with that mineral glycerin sensation that makes you salivate and want more of it. Gorgeous wine. Loved it. 

Chateau La Mission Haut-Brion Pessac-Leognan 2012

2+ hours of decanting and a few more swirls in the glass were necessary for this sleeping beauty to reveal itself, but when it did, it showed all the complexity, charm, elegance, and distinction La Mission is known for. Rich, complex, layered, long, satisfying, and fulfilling. Loved it. 

And, once again, it comforted the fact that great Bordeaux can be made even in lesser vintages if you’re patient enough to give them a chance. 

In any case, both Chateau Haut-Brion and La Mission Haut-Brion, which are my favorite Bordeaux, always take 10-15 years to reach their ideal window of drinkability and can last for decades after that. 

Once again, I was really pleased with my selection and everyone at the table concurred. 

Cheers! Santé! 

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein #tastingnotes #tastingsession #tasting #champagne #burgundy #bordeaux #champagnehenriot #williamfevre #bacheletmonnot #sommelier #sommelierlife #sommlife #ilovemyjob 

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LeDomduVin: Vieux Donjon Châteauneuf du Pape 2019

Vieux Donjon Châteauneuf du Pape 2019

I selected this wine for the welcome cocktail of a film screening event, a few days ago, and it showed fantastically well. 

I was pleased, even though it is a sacrilege to open a Châteauneuf du Pape so young, even more of a crime to pour it into plastic cups. 😱😱😱😱😱😱😄👍🍷

Le Vieux Donjon Chateauneuf du Pape 2019

Nice dark garnet color, it boasted warm and comforting aromas of dark berries and plum, with mineral, earthy, and stony notes. The palate was opened, rich, ample, and generous, without being heavy, layered with similar flavors as the nose with scorched earth nuances, balanced, juicy, and long, and so easy to drink in a very bistro-isch way, with or without food. Loved it. Great value for money. 

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein #lesphotosadom @levieuxdonjon #levieuxdonjon #chateauneufdupape #rhone #france #sommelier #sommlife #sommelierlife

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LeDomduVin: Portait and Jacquesson Cuvée 744 Extra Brut

LedomduVin Portait and Jacquesson Cuvée 744 Extra Brut

Soon turning 50 and have never been so active in my life, between working at the office during the day (market analysis, sourcing, buying as well as handling logistics and paperwork) and doing the service at night and on weekends.

Hard work and long hours, like most people in F&B, yet, I love my job. 32 years career in the food and wine industry.

A few days ago, I was serving Champagne Jacquesson Cuvée 744 Extra Brut (and other wines) for a big event. Light, dry, crisp, mineral, zesty, perfect as an aperitif to awaken your tastebuds.

It is the champagne of my son Jacques (as I like to say) 😁👍🍾🥂

It was a fun night.

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #vin #wine #vino #wein @champagne_jacquesson #jacquesson #champagne #portrait #sommelier #sommelierlife #sommlife #lesphotosadom #ilovemyjob

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LeDomduVin: Bouchard Père et fils dégustation

Bouchard Père et fils dégustation 

A few days ago, a "degustation" (*) of old and rare ladies (as I like to call them), in mythical vintages, took place somewhere (I can't tell you where). 

I was just passing by and therefore was not a part of it. Yet, the Head Sommelier of the restaurant showed me the bottles and even offered me to taste one of them, which I felt very privileged. 

I must admit that the people who tasted them, that night, were very lucky, as it is not every day one can taste such old and rare bottles, needless to say, have access to them in such great conditions. All from the estate I was told. 

The degustation included the following wines: 

Bouchard Pere & Fils Puligny-Montrachet Premier Cru Les Combettes 1966

Hospices de Beaune Meursault-Charmes Premier Cru Cuvée Albert Grivault 1964 

by Maison Bouchard Pere et Fils

Domaines du Chateau de Beaune Chevalier-Montrachet Grand Cru 1983 

by Maison Bouchard Pere et Fils

Domaines du Chateau de Beaune Beaune Clos de la Mousse Premier Cru Monopole 1959

This is the one I tried and it was absolutely stunning! In a mindblowing condition, perfect! Soft, silky, and beautifully balanced, displaying delicate red cherry fruit flavors, superb freshness for a wine of that age, and a seamless finish. I was very impressed with how good it was. Looooved it. 

Bouchard Pere et Fils Volnay Caillerets Ancienne Cuvée Carnot Premier cru 1995

Bouchard Pere et Fils Beaune-Greves Vigne de l'Enfant Jesus 1964 (magnum)

What a great lineup! 

I can only imagine how good the other wines must have been. And, whether they were as good (or not), just being part of this unique experience must have been a truly exceptional moment. 

I must say, I envy them. Yet, I'm glad I had the chance to taste one of them. Thank you. 

Cheers! Santé!

Dom

(*) (I prefer this french word to the simple word "tasting", as it sounds better and more sophisticated 😃👍🍷)

@ledomduvin #ledomduvin #lesphotosadom #vin #wine #vino #wein @bouchardpereetfils #bouchardpereetfils #burgundy #oldandrarewines #oldandrareladies #oldandrarevintages

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LeDomduVin: Quaffable wines

Quaffable wines

It is fun to regularly participate in food & wine pairing/tasting for various events in our restaurants and other venues, as well as doing and supervising the wine service during these events.

Organizing the wines for these events and tasting them with the team allows me to come down from the stratospheric heights of top wine levels where I usually spend most of my time, to come back down to earth, to the world of more affordable quaffable wines.

Yesterday, we tasted these wines:

Champagne Henriot Brut Souverain NV

A blend of Pinot Noir, Chardonnay, and Pinot Meunier, it is gentle, nice, and easy, light to medium bodied with a fine mousse, crispy without being too acidic, and good minerality and chalky nuances, delivering pear, lemon flavors, with light notes of ginger, seashell and toasted brioche.

Pascal et Nicolas Reverdy Sancerre Terre de Maimbray 2020

Soft, supple, and mineral, well balanced, light-bodied, and easy-going, yet rounded by ripe fruit flavors, which almost made it taste sweet with the Thai-influenced food we had with it. The finish was a bit short for my taste (but that's me). 

William Fevre Montmains Chablis Premier Cru 2019

Fresh, really crisp, light to medium bodied, superbly balanced between the ripeness of the fruit and the razor-sharp lemony acidity, developing a cleansing steeliness marked by a mouthwatering minerality bringing both structure and texture lasting to the zesty lingering finish. Loved it.

La Rioja Alta S.A. Vina Alberdi Reserva Rioja DOCa 2018

Frankly, I had higher expectations for this wine as I love this producer, and Rioja wines in general, more especially when it is a "Reserva", but it was light, too light, and short unfortunately, lacking both charm, complexity as well as structure and texture (in my opinion). Not a bad wine, just "blah"...

Thierry Germain Domaine des Roches Neuves Saumur-Champigny Franc de Pied 2016

As the main course was fish, I could have chosen a Pinot Noir, but I preferred a Cabernet Franc instead. It was a great alternative, as this wine was rather light, with great acidity, bright red, and dark fruits, integrated tannins, excellent balance, and long-lasting fin. Loved it.

Cheers! Santé! 

Dom

@ledomduvin #ledomduvin #tasting #tastingnotes #vin #wine #vino #wein #champagne #loirevalley #burgundy #chablis #rioja

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LeDomduVin: Some young Bordeaux wines...

Some young Bordeaux wines...

Some Bordeaux wines, far too young to drink now, that will probably take the next 5-10 years to reach their opening window of ideal drinkability, while lasting and ageing beautifully for many years after that. 

Château Mouton Rothschild 2019

Château Margaux 2019

Cheers! Santé! 

Dom

@ledomduvin #ledomduvin @chateaumoutonrothschild_ #chateaumoutonrothschild #châteaumargaux 

@chateaumargaux #pauillac #margaux #vin #wine #vino #wein

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LeDomduVin: The problem with Instagram (and other social media) algorithms and AI technology

The problem with Instagram (and other social media) algorithms and AI technology

Unbelievable, Instagram has deleted one of my pictures of a fake Petrus label ("Pacurs" - posted with a post I wrote on fake and counterfeited bottles) from my Instagram account for IP violation, stating that the right owner is S. C. Petrus. I'm sure the Moueix family will be happy to know that Instagram is associating fake labels like "Pacurs" (as seen in China) as part of their wines. 

Instagram is associating this fake label of Petrus with Petrus, stating that they are the rightful owners of this label, which is not the case. Petrus has nothing to do with this fake label. 

Moreover, if we want to go deeper, what does this IP violation mean? 

Does it mean that no one should post pictures of wine labels unless they are the rightful owner of the brand? 

That's insane! Millions of wine labels are posted on a regular basis on several social media networks such as Instagram, Facebook, Twitter, and even LinkedIn (and many others). 

So the question is: Will Instagram remove every single post with a wine label if not posted by the rightful owner of this label? That's insane!!! 

The other question is: Is Instagram going to apply this rule to all other brands? 

It's totally absurd

Let's talk further about Algorithms and Ai in general...

This situation with algorithms and AI is, unfortunately, a problem we may have to face more and more in the coming years. As excessive rules, digitalization, and zealous cyber security increase, it will become even more difficult to post anything else than AI-generated images that have no soul, no context, and no real meaning, except the one imagined by the one who vocally asked the AI or inputted the text to create that picture. 

And, there are already millions of AI-generated pictures posted on a daily basis on most social media and networks. You can easily recognize them by the quality of the image which either looks too perfect to be true or too weird to be real. The most risible to me are the ones with real pictures of the head and fake bodies, too perfect, too symmetrical, while we all know that nothing is symmetrical in the human body. It is so obvious, it is ridiculous.  

How sad and depressed can you be to search for such impossible perfection in a fake image of yourself? And what kind of satisfaction does it brings you except more despair and the dislike of your real self?   

I know that our society has become one of stereotypes and hopeless souls unable to face their life without hiding behind a screen, but still, one has to accept reality rather than find comfort in this ever-increasing fake digital world.   

Personally, I have been posting real pictures of real wine labels on my social media for years without a problem, except maybe for the people taking my pictures to use them for their own social media and websites, the reason why, over the last few years, I have taken the habit of always writing "Ledomduvin" on all my pictures (good or bad) to prevent this from happening.  

However, to take another example, recently, these last few months, Instagram has been implementing new rules, one of them being "Monetization & shops" (Branded Content and shopping). Consequently, for some of my pictures, IG is asking me if it is a "branded" post, and, if it is, to state the "brand partner", while my pictures are mostly wine labels of the bottles I open and taste while working during private and corporate events for the company I work for.  

Therefore, they have nothing to do with the brands or producers. And I'm not an "influencer", nor a "content creator". I do not "partner" with brands to make money from the content of my posts. But because the algorithms or AI in charge of verifying these things on IG cannot see or make the difference, it pops out the question on regular basis and may refuse the post, which is really annoying.      

Anyway, I could talk about it for hours or even days, but I do not want to bore you with this subject that has invaded our everyday life and has become so common that it has already been accepted by most people, as we do NOT have the choice, it has been imposed to us. So, what's the point? 

And, don't get me wrong, I'm not saying that algorithms and AI are necessarily bad things. On the contrary, for certain things, they both became essential in our daily life, and we wouldn't know what to do without them. Yet, I guess I'm old now (50 years old), and I'm part of a generation that grew up without and witnessed the rapid transition over the last 20 years. And I'm not saying that everything was better before, as I'm not against progress and the use of technologies to ease our life, but still, I preferred many aspects of our life as they were then rather than now.   

Take good care of yourself and your loved ones. 

Dom

#ledomduvin @ledomduvin #petrus #pacurs #fake #fakelabel #counterfeit #fakepetrus

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LeDomduVin: Taste before price!

Taste before price!

Last night, right after opening the bottle and tasting the wine, I asked my son if he wanted to try a little bit of it.

With a smile on his face, a timid yes came out of his mouth.

As my grandfather and parents did, I am openly educating my son about alcohol, getting him acquainted with wine by giving him a few sips occasionally.

In my opinion, it is much better than having him drinking, or even binging, in hiding, and doing stupid things while drunk, while waiting to be 18, or even 21 years old (in the US), to be able to drink.

Like anything else, it is the excess of drinking and all the risks and consequences that come with it that are dangerous for your health. Otherwise, drinking a glass of wine occasionally and/or in moderation never killed anyone.

He enjoyed it, so I asked him: "Do you know what you're drinking?" He said "No", to which I responded: "You should always know what you are drinking, and never drink without knowing."

First, because you want to know what you are putting in your body. And secondly, it opens the door to your curiosity and to a certain amount of information that will open your mind, palate, and taste, as well as increase your knowledge about the world you're living in and where the wine came from, including geography, topography, culture, traditions, grape varieties, etc...

I let him have a closer look at the label, then started to answer the questions he had while he was scratching his head.

Le Haut-Medoc de Trintaudon is a wine from France. It is the second wine of the renowned Chateau Larose-Trintaudon, located in the Haut-Medoc, between Saint-Laurent du Medoc et Saint-Julien-Beychevelle, about 45 minutes northwest of Bordeaux.

It is from the 2016 vintage, made from the youngest vines of the estate, aged mainly in vats and seeing only a little oak treatment toward the end of its aging process, making it easy to drink and ready now.

Le Haut-Medoc de Trintaudon 2016 is a blend of 75% Merlot, 23% Cabernet Sauvignon and 2% Petit Verdot. Behind its attractive red tile color, the nose is rather fresh, boasting red and dark fruit aromas with slight oaky, coconut, and tobacco nuances. The palate is quite round, supple, smooth, soft, and fruity, with a good balance and earthy integrated tannins. The finish is also soft and delicate. Overall, a simple, yet satisfying and comforting wine.

And, my son added: "But I don't know the value of it..." and I immediately answered: "Taste before price, my son! The price does not make the wine. The wine makes the price!"

Cheers! Santé!

Dom

@ledomduvin #ledomduvin @larose_trintaudon #chateaularosetrintaudon #larosetrintaudon #wine #vin #vino #wein #bordeaux #red #redwine #france

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LeDomduVin: Food & Wine Pairing

Food & Wine Pairing

The essence of a Sommelier's job is to buy wine and pair it with food. The sommelier must therefore have vast knowledge and skills not only in wine but also in food. However, in most cases, the sommelier buys and pairs wines without really knowing the food with which the wine will be paired.

First, a sommelier does not necessarily taste all the dishes prepared by the chef and/or may not know the menu in advance but still must plan some wines based either on basic info about the menu (e.g., starter, fish, meat, cheese, and dessert) and/or the desired types of wine and the approximate budget per bottle.

One might think that, ideally, all the dishes are or should be tasted by the restaurant staff, to be able to describe and recommend them to the customers, yet, it is not the case in most restaurants.

Secondly, a sommelier does not necessarily taste all the wines he/she buys either. One might think that it is the case, but, in fact, no. More precisely with sought-after, expensive, and/or niche wines, often allocated due to small productions or limited quantities due to high demand.

A sommelier is like a tightrope walker juggling with seasonal wine selections that must be sufficiently versatile, open-minded, layered, sophisticated, and well-rounded, in terms of prices and choices, not only to satisfy the tastes, moods, and desires of the customers but also to match as best as possible, with the dishes on the menu (and the restaurant’s type too).

In fact, a sommelier must be a worldly person, experienced and knowledgeable about the practical and social aspects of life, culture, and traditions, to buy wine not only based on his/her palate, experiences, and tastes, but also on his/her gut’s feeling, producer’s reputation, press, and critic’s tasting notes and scores, and of course, better judgment, especially when he/she cannot taste the wine.

Curious and epicurean by nature, with a desire to always learn and discover and satisfy the customer’s needs, even if the wine and/or food cannot be tasted, a Sommelier must still know a little something about it to describe it and recommend it. Having a broad knowledge of food and wine is fundamental.

Cheers! Santé!

Dom

@ledomduvin #ledomduvin #wine #vin #vino #wein @jacquesson #jacquesson #champagne @chapoutier #chapoutier #rhonevalley @chateaucantemerle #chateaucantemerle #hautmedoc #bordeaux 

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LeDomduVin: Singing the praises of this wine or just thirsty? Domaine Humbert Charmes Chambertin 2018 (bis)

 

Are they singing the praises of this wine 

or just thirsty? 

😉👍🍷

Difficult to tell as in the first picture, they look like they are just thirsty and about to drink directly at the bottle, while in the 2nd and 4th pictures, one could easily imagine that they are singing. 😁

In any case, I fully understand them, as I could do both myself, singing the praises of this and drinking at the bottle. That's how good this wine is!!!

I know that I already described it in a previous post recently, but I had the opportunity to taste and serve it again recently, on a private boat, and it showed even better.

Domaine Humbert Charmes Chambertin 2018 displays of very attractive medium-deep garnet color. The nose boasts some dark and red cherries aromas, with some plumy, blackcurrant, and ripe strawberry notes, as well as earthy, smoky, and mineral nuances. On the palate, it was definitely less shy than the previous one (which, maybe, was slightly off), as this one immediately showed a lot of dark ripe fruits and earthiness, less rusticity, and more freshness and balance, as well as this mix of savoriness and saltiness lingering in the finish. What a lovely wine!

After 40 minutes, it revealed a different profile with riper and juicier dark fruits, more opulence and fullness in the attack, and the mid-palate, yet in an elegant manner. Delivering juicy fruit flavors, nice acidity, good focus, and balance, as well as more amplitude, structure, and texture in the mid-palate, leading toward a nice lingering finish, with earthy, savory (umami) and salty nuances, and that omnipresent smoky note. A very nice and well-crafted wine I must say!

It was a good idea to revisit this wine on a bright sunny day and serve it on the yacht. I think the weather and the environment suited it better.

I was proud of my choice (once again 😇), the guests were happy and even the sculptures were singing the praises of this wine. It was a beautiful day with plenty of good vibes.

Even the Krug Grande Cuvee 170th Edition was a delight.

Cheers! Santé!

Dom

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