The best of a Michelin Star chef
By Ye Jun (China Daily)
Updated: 2010-05-08 09:27
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9:30 am-2 pm, 4:30-9 pm. Inside Hangying Hotel, opposite Jing Ya Seafood Restaurant, 28 Huangsi Dajie, Chaoyang district, Beijing. 010-6887-5588
Getting the best out of white wines
Cakebread Cellars' recent Chardonnay tasting provided a good chance to see how white wine ages and changes over the years in a bottle. At this tasting organized by ASC Fine Wines at Aria Restaurant, Bruce Cakebread, president of Cakebread Cellars, introduced six Chardonnay wines - from 2005 to 2008, besides one from 2009 directly from the barrel, and another from 1999.
It was interesting to see how the white wine changed from refreshingly aromatic, with awakening acidity, to a rounder, more closed down, but deeper and more powerful taste and fragrance.
With the 1999 Chardonnay, the changes were even bigger. At first the wine had a smell resembling fruit vinegar, a popular drink in China's Shanxi. It took as long as an hour to have the fragrance and body recover to a deep, round fragrance, and mellow taste. Cakebread said the 1999 was best poured directly into the glass to see it change.
Cakebread said 2005, as well as 2007, were good years that were not too cold, not too warm.
Established in 1973 in Napa Valley, Cakebread Cellars is located in the heart of Napa's famous Rutherford district, and is known for producing high quality Cabernet and Chardonnay in a style that is enjoyable when young or after cellaring.
Cakebread suggests serving older white wines with foods such as spaghetti bolognaise, and younger white wines such as Cakebread Chardonnay 2008 with a simple salad.