'The Fat Duck' Restaurant Berkshire, England
1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar, Germany.
1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar, Germany.
From the outside you could easily walk past and not know it was there. On the inside it's packed with presence, but in the most unobtrusive way. It's 'The Fat Duck Restaurant' in Berkshire, England which is one of only four restaurants in the UK to have 3 Michelin Stars and was named best restaurant in the world in 2005. Don't ask me how I got a reservation, but let's just say I was lucky.
I loved the theatre, the drama, the precision and the WOW factor that Chef Heston Blumenthal brings to the table. Each server had their own unique personality and made us feel comfortable. Was there a favourite dish or a wine match that stood out? For me it was the 'Roast Foie Gras with Barberry, Braised Kombu and Crab Biscuit' and it's interesting to see how they wine match there. With this it was a 1990 St.Urbans Hof 'Ockfener Bockstein' Auslese Riesling from Mosel, Germany. Honeysuckle notes with citrus, stone fruit and a bold palate, but not overtly sweet. More please!
You can't get this wine in Australia but something similar is the 1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar in Germany. In 2011 it's definitely hit its straps and has deep layers of rich nectarine fruits with white flowers and lanolin notes while the fresh acidity keeps everything in balance. It would also work extremely well with soft cheeses. I've given the details below.
Oh, and back at The Fat Duck Restaurant the dessert we had was called 'Like a Kid in Sweet Shop' which nicely sums up the whole experience of dining at one of the world's best.
1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar in Germany
Tasting Notes - Deep layers of rich nectarine fruits with white flowers and lanolin notes. Fresh acidity keeps everything in balance
Would go well with - Foie Gras, Soft cheeses such as Fromage D'affinois, Pork Belly
I loved the theatre, the drama, the precision and the WOW factor that Chef Heston Blumenthal brings to the table. Each server had their own unique personality and made us feel comfortable. Was there a favourite dish or a wine match that stood out? For me it was the 'Roast Foie Gras with Barberry, Braised Kombu and Crab Biscuit' and it's interesting to see how they wine match there. With this it was a 1990 St.Urbans Hof 'Ockfener Bockstein' Auslese Riesling from Mosel, Germany. Honeysuckle notes with citrus, stone fruit and a bold palate, but not overtly sweet. More please!
You can't get this wine in Australia but something similar is the 1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar in Germany. In 2011 it's definitely hit its straps and has deep layers of rich nectarine fruits with white flowers and lanolin notes while the fresh acidity keeps everything in balance. It would also work extremely well with soft cheeses. I've given the details below.
Oh, and back at The Fat Duck Restaurant the dessert we had was called 'Like a Kid in Sweet Shop' which nicely sums up the whole experience of dining at one of the world's best.
1993 Zilliken 'Saarburger Rausch' Auslese Riesling from the Saar in Germany
Tasting Notes - Deep layers of rich nectarine fruits with white flowers and lanolin notes. Fresh acidity keeps everything in balance
Would go well with - Foie Gras, Soft cheeses such as Fromage D'affinois, Pork Belly
Cellaring Potential - Riesling is a truly noble variety that ages gracefully whilst exhibiting variety definition, so when produced in a good year, it can last the distance - 20 to 30 years if cellared correctly
To buy - The price of the Reserve Release 1993 from Zilliken is about $115. Click here to buy
To buy - The price of the Reserve Release 1993 from Zilliken is about $115. Click here to buy
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