Bordeaux Latour a Pomerol 1928, 1961 Latour á Pomerol produces sumptuous, meaty, concentrated and full-bodied Pomerols. The 1928 vintage was so vibrant and powerful…. A miracle!!! Full of pure fruits, mineral character and a long finish. Petrus 1928, 1945, 1961 I have to be very honest with Petrus. There are great wines but they were [...]
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Raul Diaz
So then we moved on to Burgundy Rousseau Chambertin 1962, 1971 Rousseau Chambertin Clos de Beze 1962, 1971 Chambertin was masculine, powerful and constructed well. It is a vigorous and firm wine, having a characteristic aroma of liquorice. Chambertin Clos de Beze was a fantastic delicate wine with slightly lighter alcohol and tannin content. Both [...]
So here we go then – these are my thoughts on the champagnes… Moet 1911 Although I’m a fan of Champagne at almost any age, I was taken by the quality of the 1911. It possessed what most people would consider a fatal flaw: no bubbles. I enjoyed notes of ginger, honey and apple as [...]
If you are invited to a connoisseur’s dinner party you will need to answer this terrible question: What is the best wine you have ever tasted? I had the fantastic opportunity to host an event last week tasting some of the best wines ever produced during the last century. We were blessed to taste superb [...]
On Tuesday, 15th May 2012, Team Jascots are jointly hosting a Spanish wine dinner at The Lawn Bistro with our Head Sommelier from Jascots Wine Merchant, Raul Diaz. Raul has worked as a sommelier with Michel Roux jr and Gary Rhodes and it is with huge excitement that we are proud to announce this fun [...]
By our Chilean Sommelier, Raul Diaz It is a great pleasure for me as a Chilean to share this blog with you. In my early career I was lucky to witness the early development of Chile’s wine export industry and in my more recent history it has been fantastic to witness the steady growth in [...]
I would like to share with you the positive impressions that I picked up after my visit of two days at the restaurant show last week. I was fortunate enough to participate in three different workshops with very interesting topics. The first exhibition was “the Art of Service” and which was presented by Fred Sirieix, [...]
Tartrate Crystals in wine, how did they get there and what to do with them. by Raul Diaz – Head Sommelier Many times during service I have had to face an “unusual” situation – One of my guests would ask me about some funny crystals in the bottom of their wine glasses. What they had [...]