Thursday, January 10, 2013

Bollinger Vieilles Vignes Francaises 2000

The highlight of the dinner on Monday night is also the subject for my post today because I couldn't find a more suitable title for this.

It was a dinner of my girlfriend's birthday and she invited some 14 of us for a dinner at Grand Palace in Pavilion KL. The champagnes chilling in the stainless steel buckets are awaiting to be uncorked and what a welcoming sight when you have a peep at those labels.

1st champagne for the night is undoubtly the star itself - a bottle of Bollinger Vielles Vignes Francaises 2000 which is also my first time tasting it. "One of the rarest and most expensive Champagnes and only created during exceptional vintages".

What makes this Bollinger VVF so special is that this is Bollinger's prestige cuvee (made entirely in 100% pinot noir) and is produced from ungrafted vines in two walled vineyards which the vines used to produce this champagne is from very small yields. The Bollinger VVF undoubtly creates an unbelievable experience for those lucky enough to sip them because when the yields are so small, it enables the grapes to reach a high maturity which is almost like a fine wine. The annual production of the VVF is only 3000-5000 bottles and each is numbered. The 2000 has a pale gold colour and a very attractive nose of pinot noir, honeyed and intense. It's a very fine bubbly with flowery notes, butterscotch and some hints of citrus. The finish was silky and vibrant but it could have been better if we were to chill it to another 2-3 degrees less. Such finesse!

I really have to thank my gf for this rare opportunity to taste such a rare champagne!After that it was followed by a DP 2003 and then a Bollinger La Grande Annee Rose 2002, all which she has carefully selected from her collection.

 We had a huge platter of fresh salmon sashimi and oysters. All the men were served more oysters than the ladies for obvious reasons...

Another appetiser platter followed with soft-centered century eggs with pickled ginger served on spoons, local cherry tomatoes on skewers to compliment the caramelised pork livers a.k.a chinese version of porky foie gras. Ok, I still prefer the goose/duck foie gras...

The other dishes that we had includes the lobster bisque (chinese style), chinese sausage with kailan, prawns on skewers served with fried yam slices and capsicum and then the other dish which I could not remember which part of the cow it's from. heheh...

The red wines that were served on the same night. 

It was also my 1st time sipping on a Penfolds 707 Cabernet Sauvignon 2002 magnum.  Seriously there was so much hype about this 707's and I thought it's something that I need to try once in a lifetime and voila! I got to try it that night. But I must say that generally an Australian wine especially a cabernet sauvignon has a superb nose. The nose was intense, oaky, full of dark berries but the palate was rather disappointing. The tannins are balanced, there's hints of peppery notes, ripe fruits and oak but it doesn't match the intensity of the nose, it was lacking in depth and finish.

Ooh.. but I so love the Cos D'Estournel 2003 from the Saint Estephe appellation is the second growths of the Bordeaux Classification 1855. It is a very superb wine is a good vintage. The nose was outstanding with earthy notes, prune, black berries and minerals. The mouthfeel was very good, fine tannins and balanced with a full-bodied palate. There's plums, blackberries, licorice, sweet spice notes and hints of smoke. What a wonderful wine!

The red wines went so well with this roasted Spanish Iberian Pig ribs. The ribs was marinated with herbs and it's almost 12 inches long! This is so flavourful and the meat is just so tender!

And when I thought we were done, the Hainanese Chicken was served together with 3 different sauces - chilli, black soya sauce and ginger sauce.

That was not the last dish I assure you because every birthday boy and girl will have to have a bowl of the longevity noodles in the chinese culture and thus we all had a bowl of that. And forgetting to mention the Old & Rare Bunnahabhain 33 years old as night cap. *filled to the brim.... A toast to my girlfriend's birthday and thanks for this wonderful dinner of great company, food and wines.

Grand Palace
Level Six, 
Pavilion Kuala Lumpur, 
No. 168, Jalan Bukit Bintang, 
55100, Kuala Lumpur.
Tel: +603-21431128


suituapui said...

Chicken rice? Wouldn't that be too heavy after all that? Besides, I do think it seems somewhat out of place - sticks out like a sore thumb.

Sean said...

oooh, sounds like an amazing champagne. if i managed to have a sip of that, i think it would make my week! :D

Chef and Sommelier said...

Wow EiLing! I'm totally awed by the bottles you had that night! All good stuff... Can I be invited to one of your parties? :)

KY said...

my office's a stone's throw away, why never call meeeee :X

KY said...

my office's a stone's throw away, why never call meeeee :X

Ciki said...

tres chi chi!! you sure know how to live life woman!! :D

missyblurkit said...

that was such a feast...and with a Bollinger...that's certainly a celebration!

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