餐 敍 - 聚 餐
Esprit 1909 ORDER!
A. O. P. Corbières
Carignan, Syrah, Grenache
14 % Vol
Sophisticated, Subtle, Fleshy, Very full in the mouth
In carafe, at room temperature one hour before drinking.
Robe: Beautiful deep garnet, dark purple nuances.
Nose - Bouquet: Expressive with an open bouquet giving scents of ripe red berries, violet, laurel aromas, spices and garrigue.
Palate: Ample and suave. Coated tannins without any aggressiveness.
A complex, long-lingering finish, fruity, spicy, with a hint of liquorice. Pleasantly oaky-flavored.
Improves in taste with age.
Natural cork stopper.
Winemaking- Le Chai des Vignerons: Hand-picked. Destemming and vatting over 40 days. Maturing in oak barrel during 12 months. Slight filtration.
Vineyard and soil: Vines from garrigue, 25 years old on average. Chalky clay soil.
Mediterranean climate, mild Winter, arid and dry Summer.
Medals: « Esprit 2017», « Esprit 2016» and « Esprit 2014 », Gold medal « Concours interprofessionnel des grands vins de Corbières ». « Esprit 2016 », Gold medal, and « Esprit 2014 », Silver medal , « Concours Général Paris ». WINERY
Peking duck, wok fried of braised beef, braised pork, smoked flavored chicken, spicy fishes, five spice powder, Sichuan pepper, ginger, cumin, chocolate, cheese.
Delicious dishes from the Cantonese Cuisine with Esprit 1909!
Braised beef with red wine, braised beef brisket & tendon with Suzhou sauce,
Potato pancake with beef, wok fried sliced beef & wild mushrooms.
Braised pork belly in brown sauce or in red sauce, braised pork with dried oyster,
Rice in pot with minced pork & preserved olive kale, stir-fried cured pork with dried bean cake.
Smoked flavored soy sauce chicken, chicken with black beans, stir fry chicken with Jicama.
Poached giant garoupa in spicy sauce, Hong Kong salt shrimps (with Sichuan pepper),
Braised prawns & mung bean vermicelli with spicy sauce. Sea cucumber.
Flavored eggplants (spicy sauce), black fungus & dark vinegar & ginger sauce.
… and French cheeses, Chocolate sweets.