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1 Dec 2021
HKUAA Professional Webinar: from Dr. Royce Yuen JP 袁文俊博士 太平紳士 (1 Dec 2021, Wed Evening)
 
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16 Oct 2021
HKUAA Guided Tour - 數碼通「5G LAB@天際100」參觀體驗日
 
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12 Oct 2021
Annual General Meeting 2021
 
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18 Sep 2021
Countries in Pictures – Travel Talk Series - IRAN by Mr. Vincent WONG
 
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8 Sep 2021
Dinner Talk - 把挑戰變成一種習慣 by Ms. Ada TSANG (曾燕紅)
 
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30 Aug 2021
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24 Aug 2021
HKUAA Professional Group Webinar - Impact of US monetary policy normalisation on global investment markets
 
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14 Aug 2021
HKUAA Visit to Kwai Chung Recycling Centre 「齊惜福」葵涌回收中心 (14 August 2021 Sat Morning)
 
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Hong Kong University Alumni Association
Events

PREMIER FINE WINE DINNER - Robert Parker's Wine Tasting Notes and Dinner Menu

Wine

Vintage

RP Score

Robert Parker's Wine Tasting Note

Pontet Canet - Pauillac
(France - Bordeaux Super Second)

2003

96

RP Score: 96 - Robert Parker, Hedonists Gazette, May 2007

One cannot say enough about the labors of proprietor Alfred Tesseron, who has personally overseen the dramatic increase in quality of the wines at Pontet-Canet which started in a significant manner with 1994. This is a classic Pauillac-styled wine (meaning oodles of cassis flavors), as one might expect from a vineyard on the plateau of Pauillac, across the street from Mouton-Rothschild.

One of the great successes of the vintage and certainly one of the most profound Pontet-Canets made over the last decade is the 2003. Deep purple to the rim with a glorious nose of scorched earth, black currant jam, smoke, licorice, and roasted meats, it is full-bodied, incredibly powerful, dense, with low acidity but high tannin, broad-shouldered, and savory. This is a stunning, pure, classic Pontet-Canet that should be at its best between 2010 and 2035. (Wine Advocate #164, Apr 2006)
D'Issan - Margaux
(France - Bordeaux 3rd Growth)

2005

95

Along with the 2000, the 2005 is one of the two greatest d’Issans I have ever tasted. Kudos to proprietor Emmanuel Cruse for creating this beauty. Its dense purple hue is accompanied by aromas of camphor, forest floor, blackberries, cassis, and a hint of spring flowers. Full-bodied with superb richness, purity, texture, and abundant, sweet tannin, it should hit its stride in 3-4 years, and last for 25+. Bravo! (Wine Advocate #176, Apr 2008)
Domaine St Damien Gigondas Vieilles Vignes
(France - Rhone Fine Wine)
 

2007

95+

The 2007 Gigondas Vieilles Vignes, a blend of 80% Grenache and 20% Mourvedre from 40-year-old vines, boasts a saturated ruby/purple color as well as an exquisite bouquet of incense, crushed rocks, charcoal, black raspberries, kirsch, and blackberries, an incredibly broad, savory mouthfeel, stunning density, and a finish that goes on for 40+ seconds. This remarkable offering is one of the most prodigious wines I have ever tasted from Gigondas. It should drink well for two decades or more.

I was blown away by how the 2007 Gigondas cuvees, which I had rated very highly from barrel last year, had put on weight and texture, and had become essentially as compelling as Gigondas can be. Clearly Saint-Damien’s young proprietor, Joel Saurel, has moved this estate alongside the appellation’s two superstars, Domaine Santa Duc and Chateau Saint-Cosme. The three cuvees of 2007 Gigondas are absolutely profound. I am not sure I haven’t underrated them as I had them on two separate occasions and the numerical scores listed are actually from the lower rated tasting. Come what may, these are unreal wines. For statisticians, these wines are aged 6-8 weeks in cement tanks before they are moved to old wood foudres for 12 months prior to being bottled unfined and unfiltered. The renowned Philippe Cambie is the consultant. All three of these Gigondas cuvees are amazing wines. Kudos to Joel Saurel! (Wine Advocate #185, Oct 2009)

Louis Roederer Brut
(France - Champagne)

NV

92

The NV Brut Premier is a gorgeous wine that stands head and shoulders above the vast majority of wines in its price range. Apparently, it is quite possible to make great Champagne that doesn’t cost a small fortune. Ripe pears, smoke, spices, dried flowers and herbs are some of the many nuances that emerge from the glass. The Brut Premier shows lovely mid-palate depth and fabulous overall balance. Chef de Caves Jean-Baptiste Lecaillon has done it again. This is a fabulous Brut Premier. The Brut Premier is based on the 2007 vintage, with approximately 20% 2006 wines and 10% older reserves going back to 1996. The blend is approximately 40% Pinot Noir, 20% Pinot Meunier and 40% Chardonnay. About 50% of the base wines underwent malolactic fermentation. Dosage is 9-10 grams per liter. This is Lot # L034638B102206. Anticipated maturity: 2011-2015. 

Roederer is one of my favorite Champagne houses. Every wine that emerges from this cellar in Reims is impeccable. The attention to detail here is evident from the moment I walk in the door. As usual Chef de Caves Jean-Baptiste Lecaillon prepared the most thorough tasting of vins claires of my stay in Champagne earlier in the year. The most fascinating part of that tasting was going through wines from vineyards that had issues and learning exactly why they would be culled out from final blends. As much as I admire Roederer, I wish the winery would be more transparent with readers when it comes to their NV offering. According to Lecaillon, back labels that can be read by smart phones are in the works, but giving consumers more information on NV blends and disgorgement dates really doesn’t require such a complicated solution. There are just a handful of new releases this year, as Roederer has decided to wait a bit before releasing the 2005 Cristal and Cristal Rose. (Wine Advocate Nov 2011)   
D'Arenberg The Dead Arm Shiraz
(Australian Fine Wine)

2008

92

Tasted at the 'One Family Tasting' at the Imagination Gallery. This has a fine nose of blackberry, boysenberry, a touch of cedar and earth - much more reserved than I was anticipating, but also better delineation. The palate has a very peppery entry, good weight but not top heavy, good acidity with dense black liquorice tinged fruit towards the finish. Very good length. Excellent. Drink 2012-2020. Tasted May 2010. (eRobertParker.com, Sep 2010)

*The information has been obtained from sources that believes to be reliable but which it has not independently verified. HKUAA makes no guarantee, representation or warranty to its accuracy and completeness.

菜單

Dinner Menu

鳳尾蝦多士 Fried Prawn on Toast
杏仁白肺湯 Almond Cream and Pig Lung Soup
翡翠龍躉球 Sauteed Sliced Garoupa with Vegetable
八珍扒大鴨 Stewed Whole Duck with Chop Suey
脆皮炸子雞 Deep-fried Crispy Chicken
北菰魚腐排骨煲 Spares Ribs Stewed with Tofu in Clay Pot
蠔皇鮑菰時蔬 Mushroom and Vegetable with Oyster Sauce
串燒鳳肝牛柳 Stewed Beef and Chicken Liver Skewers
飄香荷葉飯 Yeung Chow Fried Rice in Lotus Leaf Wrapped
養顏芝麻糊 Black Sesame Soup 

*Should there is any discrepancy in dinner menu, Chinese version shall prevail.  


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