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Learning Wine is always makes me dizzy. Especially, Bourgogne has many regions, and I think this location is really hard to study, but really amazing to me because they has characteristics each regions. This time, I study abt Nuit Saint Gerouge place where in Cote Du Nuit.

Actually, I didn't have NGS wines yet, so I have to Study about this location. But wine bottle is blinded by host because if drink with their information, then taste will be reduced than what I expected

For appetizer to eat.

I wish bread was crusty but pretty greasy and soft.

Deep Fried Fish Intestine (Goni), and Bulgogi

 Domain Confuron Coteidot . slight light wine. But I prefer NSG premier Cru Aux Thorey Moillard. 

Carpaccio. Although Wine is slight light, but it was Red. I couldn't pair it.

When fill the my glass to wine, I can see happiness, smell happiness. 

Henri Gouges, Robert Chevillion , And Jean Grivot(From Left)

Henri Gouge vintage is 2003, I can smell plenty of Berry, and Herb like rosemary, but I feel this wine still "sleep".

Rober Chevillion, Pretty heavy, Berry, Plum,

Jean Grivot Well-aged wine. much better than Robert Chevillion. It feels like Spätburgunder with Must, Plum, Dark berry, and French Oak barrel. 

Deep Fried Chicken as Entree

sherbet(Maybe). looks good, But I think taste like Strawberry ice cream in supermarket

Farm.

Bark also can eat because that is snack!

And Put some dry ice for more cool

While Eating entrees, they are cooking main food, The Wellington Streak.

I thought wellington streak looks like meat pie, but it just with bread. I disappointed a little. the chef said, he follows Contemporary cuisine. hmm

For Last Dessert.

Well, we have still wines, but he gives ice cream again.

We are not enough to full our stomach, so ordered more