Past came haunting

Past haunting….

Just recently I had a weird dream. I kept dreaming of the day when I failed my Advanced sommelier exam (CMS Level 3). It was so real that every single word told by the Master sommelier were the exact sentence they told me that day, the things I should improve on, classic cocktails knowledge and single malt producer to his Italy’s trip and pickpocket adventure.  Conversation last for a few minutes before I was awake. There is an absolute sore on my right arm; perhaps recently I am too exhausted out of work. Maybe this is a sign or something? Or just the past haunting me again? I was in dilemma and little disappointed that day when I knew that I didn’t make it for my theory test. I should have done better. ( I passed my practical and tasting test.)

Talking about work, it has been 120 over days I’m working without a Wine Director. As soon as Lauri decided to leave for a better prospect in Finland, the replacement was sought but none of the other came to a good respond. Moreover, Lucas (Bar manager) left Mozza family and joined the hotel side (Sands), which means more work for me. I could have taken a holiday right now but I couldn’t. Buried with 3 tasks and my regular on floor physical torture, I have no idea when I will tumble and fall. Pray the best out of me. Staying on floor making a good wine recommendation and seeing my guests leaving the restaurant happy still make me a little proud of what have been done.

Anyway below are the wines being sold recently…

 Bruno Giacosa  Santo Stefano di Neive Barbaresco 1997

Wines leading to a tawny color, besides aging beautifully it does remind me of some old burgundy like Clos St Jacques '85. Deep concentrate of fruits, still refreshing surprisingly, dried cherries notes, some huckleberry and on the palate silk tannins with some lengthy finish and medium range acidity. This is a white label which is a non reserva, red labels are his flagship wines which is a reserva. I wonder if it taste better.

Scarpa I Bricchi Barbera d'Asti 2001

one might wonder how does aged Barbera grape taste like. This one was awesome. Despite losing its color into tawny hue and brick core, its was packed with fresh red berries and element of spices. Soft acid in finish make it balance with a smooth tannins now. Good barbera with pork.

H

Altesino Brunello di Montalcino Montosoli 1995

Altesino Brunello di Montalcino Montosoli 1995


Slow Sunday night so we decided to finish off our balance wine from the Coravin program available in Osteria Mozza. It has been a little aged for the Brunello and the sediments was rightfully present.

The color was almost brick red with cloudy brown rim.

On the nose it shows a matured ready developed red wine consists of dried red prunes and raisins character. Secondary nose was prominent with spices and chinese herbs, black dates and licorice. A little stalky smell maybe because of the sediments was not properly filter earlier on.

Palate was dry, coated with medium rounded tannins with baking spices flavor lingering. Little coffee flavors as well. Acidity was on the medium side but i found that maybe it was on the downhill where it makes my mouth starts to be watery. Not too bad for the price range and the food that we served in the restaurant matched really well with it. Unfortunately I need to remove it from the list as it was the last bottle in our cellar.

Tasted 15/06/2014 - Han

Romano Levi Grappa

Romano Levi Grappa

The most expensive grappa in town! (Singapore)

Been regarded as one of the best and rare grappa of the world! The late Mr. Romano Levi handcrafted his grappa from distilling to even drawing the label. Romano only bottles his grappa when he has time to draw his labels. Yes, each and every labels of his grappa is by his own writing and paperwork! This make it even more exclusive and fetching a higher price when he passed away about 2 years ago.

The company who take over his legacy decided to keep the original recipes and drawings, only printing has been done to his non-vintage blend grappa. The grappa that I had for this tasting is a blend from 2005-2012. Using only the pomace from the best of Barolo, Barbaresco and Muscat from Piemonte region.

The master distiller produces more than 10 or more grappas, some infused with local herbs and ingredient. You may find one or more of his grappa was bottle with fresh herbs like rosemary or cammomile in it. (more to come- as I carried 9 of his grappas in Osteria Mozza)

Powerfully refined, perfume, floral, very aromatic grappa for the first sniff, on the palate it was complicated taste, elegant, many layers and plots of aromas and flavors. It really stays more than 2 mins in moi mouth! totally different class from other distiller, also beat my favorite Nonino grappa.

Romano Levi is still alive...

H

Tasted 29 April

COS CERASUOLO DI VITTORIA DOCG 2009

COS CERASUOLO DI VITTORIA DOCG 2009

The one and only DOCG in Sicilian’s island wine made of 60% Nero d Avola and 40% Frappatto.

Colour:-  pale red leading to an orange colourless hue

Aroma: - redberries predominant with lots of ripe raspberry,  ripe red cherry like character. Hint of strawberry too.  Herbs touch of mint. Mineral like based   aroma of stone, chalk and dust aromas. Basically changing aromas every half an hour, interesting nose.

Taste:-  Medium minus body red wine with low tannins, medium acidity and medium minus finishing. Good ripe cherry and red berries touch on palate, very cheerful and lively red. Would do well with game dishes or have it on its own.

Gaja Spress Barolo 2005

Gaja Spress Barolo 2005
It might be still young to be drunk, but my customer insisited to drink it, so after 30 mins of decanting, the wines starts to shows its potential, plum, cassis, capsicum, raspberry, minearity touch with a scent of rose floral. secondary nose is cigar wood box and touch sweet spice. A very complex nose and a high vicosity wine. On the palate, expression of mineral and oaks, red fruit character as mention burst in the palate with a medium plus tannins end with a very long finishing.

Best to drink with a meal, preferably meat with high marbling score. meant to be drunk for another 5 to 8 years. - HAN ( tested on 13 september 2010)