Tuesday, November 4, 2014

Domaines HINE Bonneuil 2005



HINE Vintage Cognacs and US importer Anchor Distilling Company will introduce a limited edition Grande Champagne cognac, Domaines HINE Bonneuil 2005.  Bonneuil 2005 will be the first expression in a new collection of single grand cru, single harvest cognacs, originating exclusively from HINE’s own 297 acre estate, Domaines HINE.  Each year, if the quality is up to HINE’s standards, a careful selection will be made to create a new addition to the collection.  Only 18 casks (8,100 bottles) of Bonneuil 2005 were selected for bottling.  It will be available in the United States at a suggested retail price of $139.99. 


The Domaines HINE Bonneuil 2005 consists solely of Ugni Blanc grapes, a late-maturing varietal that produces a dry, delicate white wine. One of the few houses in the Cognac region to have its own vineyard, the quality of the grapes harvested at Domaines HINE contributes to the finesse, floral bouquet and elegance found in HINE cognacs. The aromatic richness comes from the exceptional quality of the soil, careful tending of the vines and precise timing for harvesting, which are further enhanced by distillation and aging in French oak barrels.  The winter of 2004 was sunny with a few light frosts. The flowering season progressed well until early July. Temperatures soared to 35°C, creating dry conditions typical of hot years and triggering the onset of ripening a week earlier than usual. The grape harvest took place on 30th September, a hundred days after flowering, in fine sunshine.
  
            DOMAINES HINE BONNEUIL 2005 
With its delightful pale golden color, Domaines HINE Bonneuil 2005 offers a remarkable nose, developing elegant and subtle fragrances of ripe grapes. It reveals aromas of gingerbread, licorice, combined with light tangy notes supported by peppery spices, lending an oriental touch. On the palate, Domaines HINE Bonneuil 2005 charms with a generous texture, delightfully fruity and jammy. The lively and candid aromas are enriched with honey and pineapple notes and a hint of clove. The very pleasing and lingering finish rounds off the appreciation of the great qualities of this 2005 harvest.
Strength: 43% ABV, 750ml, Suggested Retail Price $139.99

Katsuya LA Live Gluten Free Menu

I was taken to Katsuya at LA Live. They had a gluten free menu.

This was the Wagyu Beef Tobanyaki.

It was a big too salty but the meat was delicious.   I'm glad more and more restaurants have Gluten Free options.

Monday, November 3, 2014

All Nippon Airways Offers California-French Cuisine by Patina



At a special media preview of the in-flight menu offerings on ANA created by Chef Joachim Splichal of Patina in Los Angeles, a four course meal was offered.


Ahi Tuna


This is the gluten version with soy onions, avocado, tomato, yuzu granite, and olive oil

And this is the gluten free version

Sunchoke Agnolotti with autumn mushrooms and turnip nage

Braised Omaha Shortrib with potato celery mouse, elery battonets, and parsley

And Exotic Coconut with Tapioca Verrine

Chef Splichal said that the trick to creating meals for an airplane is to avoid making them complex. But that doesn’t mean taste is compromised. The Ahi Tuna was very tasty, silky fresh and blended well with avocado both in taste and texture.

And that was a big sized chunk of meat! Chef say that it would be a little smaller for the flight because of compactness.