A friend brought from China 花椒(huājiāo, Sichuan pepper).
Ms.Darwin marinated a cornish hen overnight in a magic sauce she made mixing the spice with Valdespino Palo Cortado.
Y Grec 2005 (Château d'Yquem, Bordeaux Supérieur Blanc) turned out to be a bliss for the occasion.
BTW, hard to find any litterature re. the Y Grec 2005.
Here are some excerpts from CellarTracker:
4/22/2009 - thewineoceros wrote: 93 Points
Bibendum Bordeaux tasting (Lord's Cricket Ground - London): Incredibly savoury - and I imagine accentuated somewhat by the neighbours here, but still gives off wonderful complex notes of grapefuit and slightly cooked fruit. Unusual and wasn't expecting at all. Very well made and balanced with a great length.
1/28/2012 - Burgundy Al wrote: 92 Points
Acker Merrall Second Chicago Auction (Elysian Hotel - Chicago IL): Lush aromas of tropical fruit, followed by candied apple and orange peel flavors on palate, along with some tropical fruit. Lots of power and lush textures. Drinking well already now, but seemingly short on acidity.
9/22/2012 - jkoenen wrote: 92 Points
Cos-Montrose Battle (Restaurant Bottles, Sas van Gent): Clear straw yellow. Oaky. And a whiff of oxidation. Lovely elegance and balance on the nose which is interesting and complex, not too dense. First impressions on the nose took me to traditional Trebbiano (Valentini?) or white Rhone (Beaucastel?).
Mouthfeel is young and vibrant, wonderful herbal impressions, ripe yellow fruit, nutty hints of oxidation. Quite heavily oaked, though. Sufficient acidity. Beautiful wine, yet hard to determine where it's from and also where it's going. The controversy between the young, vivid impressions and the hints of oxidation is intriguing, yet worries me a little. 18/20