Vintage Pairs Magnums Dinner

Join this special edition of the Vintage Pairs tasting concept we love to host at The Fine Wine Experience. This will be the 3^rd instalment of the “magnums dinner” version. For those of you who regularly attend the tasting version, the fun blind tasting format is the same – except with dinner… and in magnum. For those of you who are new to the Vintage Pairs concept, I’ll explain in more detail below. But either way, don’t miss this fun event in its more leisurely format.

The idea is simple – we put together a tasting of 10 wines and serve them blind. We guess where the wine is from and what it might be, reveal it, enjoy it, and talk about it. In each pair the two wines will be either the same wine in a different vintage (our classic approach), or the same producer and same vintage, but two cuvées or vineyards from the same grape variety(ies); or the same vineyard and same vintage, but two different producers of the same wine. As we begin each pair, we will announce which type of pair it is. We work deductively together to get to the answer of producer, vintage and name of the wine. Our goal is to select a range of wines that offer a bit of learning too, so wines you know combined with wines you may not know. Sometimes we bring in wines that aren’t on our list too, so studying our list won’t necessarily help you find the answer. This tasting is fun and interactive and appeals to both the beginner and advanced wine taster.

Menu

陳醋海蜇頭. 鴛鴦蕎頭. 蔥油溏心帶子. 金錢玉透. 金匙一口脆
Jellyfish, Aged Vinegar | Scallion, Roselle, Vinegar | Hokkaido Jumbo Scallop, Scallion Sauce
Iberico Pork, Mushroom, Ginger Jelly, Barbecue Sauce | A5 Kagoshima Wagyu Beef, Assorted Treasure, Pine Nut, Crispy Spoon

櫻花蝦汁煮龍蝦
Lobster, Sergestid Shrimp Sauce, Handmade Rice Flour Rolls

海苔京蔥油香魚
French Cod Fillet, Scallion, Seaweed

八寶脆皮雞
Free Range Chicken, Dried Shrimp, Conpoy,
Preserved Ham, Preserved Sausage, Lotus Seed, Shiitake Mushroom, Glutinous Rice

乾炒封門柳河
Hanger Beef, Sprout, Chinese Chive, Rice Noodle

宮廷寶盒. 20年新會陳皮焦糖燉蛋
Salted Egg Yolk Mousse, Aged Vinegar | Crème Brulee, 20-years Tangerine