A few short notes on wines at Peking Duck House

The Florpower is a disconcerting wine at first. Basically an unfortified fino sherry from the seaside Miraflores vineyard, it spent 32 months under flor yeast in butts and stainless steel until bottling. The flor ate away 1% alcohol: it's now only 11.5%. Its freshness comes from aldehydes rather than acidity, of which there's not much in the palomino grape. So the whole effect is very different from more conventional whites and at first it can indeed seem simple, until its very delicate complexity begins to sink in...
 
originally posted by Jay Miller:

oof
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teh duck house is a rare and precious resource.

no really.

last time i was there, teh b&t crowd was bigging it up with bottles of cheap hooch and mixers.

which of the wines you chose did you actually expect to match with teh duck, etc?

fb (aka notorious d.o.u.c.h.e.)
 
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