Top drinks in the Asian press

2002 Domaine des Comtes Lafon, Meursault Clos de la Barre

Jeannie Cho Lee MW on Asian Palate recently tasted this white Burgundy from the Côte de Beaune as it entered its drinking window.

She said it was a “creamy” and “generous” Meursault with “wonderful acid tension and minerality”.

2001 Château Latour

Also drinking nicely was this Latour from an underrated yet cracking vintage. Lee called it “majestic” with “tightly wound”, “firm” tannins.

Tasting younger than its 13 years, she said it was “approachable after an hour in the glass, but best in five to seven years time”.

2010 Beronia Rioja Crianza

Wine times HK was reflecting on Rioja this week following a lunch with the winemaker of Beronia.

The crianza was described as “amazingly versatile”, an “easy-going” wine with a “medium structure to it making it good with almost any kind of food you can think of.”

2009 Beronia Rioja Reserva

The star of the show though was this reserva which was described as best going with food to really “make the wine shine”.

The still present tannins suggest  this wine still needs “a couple of years ageing before realising its true potential”.

Nonetheless, “Beronia have really hit the nail on the head with this one.”

2013 Two Tails Marlborough Sauvignon Blanc

John Hawkesby in the New Zealand Herald recommended this “easy quaffer” from Marlborough, a less expensive offering from Sarah Inkersell and Russell Hooper but still one that “carries all the flavour, expression of place and expertise afforded their top tier Fairborne.”

“Bristling with flavour and a lovely dry finish with elegant minerality,” he calls it a “Sauvignon with a difference”.

2012 Palliser Estate Martinborough Pinot Gris

On the North Island, he recommended this “tucked away” little estate in Martinborough with “genuine value for money” Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling and this “sprightly” Pinot Gris.

“It’s a medium style with an embracing freshness and typical pear, lychee and spice flavours.”

Coconut mojito

Hong Kong Tatler’s Dining section reviewed new Wyndham Street venue Mama San recently. Alongside the restaurant’s signature dishes of oyster nahm jihm with coriander and crispy shallots, chilli harbour prawns with deep-fried garlic iceberg lettuce and salt0crushed barramundi, the signature cocktail also got the thumbs up.

The Coconut mojito is “strong on its titular ingredient” and represents a “refreshing twist on a classic.”

The wine list is “usefully” broken down by grape variety although “we do bemoan the lack of wines by the glass, however.”

Detox juices

If you’ve overdone it recently out on the tiles of Wan Chai or LKF, Time Out Hong Kong has a list of the best detoxing juice and smoothie bars from Hyaku, Pure Swell on Caine Road or Veggie Boys on Queen Victoria Street.

Try Hyaku’s “Ginger” juice, a “liquid hug” that’s great for “indigestion and promoting a happy gastrointestinal situation”; or Pure Swell’s “Immunity” (pictured) which apparently contains so much vitamin C it’s a “Kevlar vest for your immune system”, containing orange, mango, chia seeds, mesquite and the fruit of the baobab tree.

Finally, there’s Veggie Boys’ “Detox”, a blend of beetroot, carrot, celery and pear which, far from being a “confusing jumble” is in fact a healthy (metaphorically and actually) “balance of flavours”.