Richard and I were invited to a birthday feast in Taipei. It was a veritable feast in every sense, food and wine, at Ephernité, one of the latest culinary sensations in Taipei, run by a Taiwanese couple with French background. The name of the restaurant "Ephernité" is coined from two words: "éphémère" and "éternité", combining two contrasting temporal concepts in this cosy yet minimalist-decor space where we get to appreciate high quality cuisine in a relaxed atmosphere. Chef Vanessa spent her formative years at L'Astrance in Paris where she honed her skills, in particular her pastry skills, before she and Claude returned to Taiwan to incorporate local ingredients (as much as possible) into her fusion style of cooking. With his Taiwanese roots, Claude, born and raised in France, looked after the wine service with extreme professionalism and dexterity. Thanks to our generous host, aka birthday boy, the wine selection was curated exclusively to celebrate the class of 1973 (with a couple of outsiders!)
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| The class of 1973 |
The Dom Ruinart Blanc de Blancs was the most expressive of the 3 champagnes from the vintage. It showed biscuity and smokey mature character but retained a great balance, precision and persistence. I would score this 19/20. The Taittinger Comtes de Champagne showed clarity and elegance but seemed a little subdued. The Krug flaunted nuances of hazelnuts, toast, coffee and caramel, perhaps a touch overly oxidative.
Of the 3 white Bourgogne wines, the DRC Montrachet was the most complete (white) wine of the evening, with layers of complexity, harmony, richness and weight but balanced by a gracefully mature level of energy. The finished lasted incredibly long. I gave this wine 20/20. The Meursault Perrières, Leroy was structurally very sound, and showed exceptional crystalline purity. It still showed incredible citrus character overlaying an age-defying minerality and linearity. There was much less expression of the Meursault character which we were somehow expecting. I scored this 17.5/20. The Musigny Blanc unfortunately suffered from cork taint character.
The Petrus, though served from a magnum, failed to show greatness, class or structure. It was marred by a little too much volatile acidity and caramelised note for my preference. The Vega Sicilia Unico also showed mild level of volatile acidity, but that rather lent to its vibrancy. It was a well-balanced wine with elegance but it lacked expression and character.
The La Romanée was unfortunately served in a pair together with the beautifully matured Chambertin Clos de Bèze which showed remarkable energy and character, with silky texture. We loved the sous-bois, soya sauce, cardamom and mushroom notes that layered the flavours. This was one of my top two red wines of the evening. Very happy to score this 18/20.
Of the three red bottles from DRC, the Romanée-Conti was the hands-down winner. It had an elegant richness, complexity profile and persistence that the other representatives of the vintage failed to deliver. On the palate, it was harmonious, wonderfully complex and lingered on the palate. I scored this 19/20. La Tâche suffered from the same fate as the Musigny Blanc, ie cork taint. The Romanée St Vivant smelt and tasted quite maderised, with copious level of volatile acidity and a dry finish which suggested it should have been drunk a long while ago.
The olive brown-hued 1875 Sercial was a great pair with the cheese selection. The oxidative character of liquorice, roasted nuts, coffee and balsamic worked very well with the aged Comté.
Finally, we finished with a 1949 Suduiraut, which showed an amber hue, with honey, apricot, rye toast notes, a lively acidity that balanced the richness but without the heavy cloying character. Long finish. I scored this 19/20.
1973 is often a forgotten vintage in vinous speak. Luckily for us, we have a generous friend who enjoys celebrating his birth year with his friends, giving us the opportunity to taste and re-taste this forgotten but not forsaken vintage. The top performers from this vintage have remained some of our most memorable wine experiences.
To our generous host, a big thank you for sharing such memories with us!!
We look forward to returning to this high quality neighbourhood restaurant, with relaxed atmosphere, on our next visit. In the meantime, we wish Claude and Vanessa an enchanting wedding in France this summer!
Here is our menu and wine selection (with photos of some of the dishes):
1973 Dom Ruinart Blanc de Blancs
1973 Taittinger Comtes de Champagne
1973 Krug
Amuse- bouche
- crystal caviar 魚子醬
- tête de cochon 豬頭皮肉凍
- gazpacho de pastèque 西瓜冷湯
- mousse de foie de volaille 雞肝醬慕絲
Entrée 1:
Hokkaido scallops salad 北海道干貝沙拉
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| Hokkaido scallop salad |
1973 Meursault Perrières 1er Cru, Leroy
1973 Musigny Blanc Grand Cru, de Vogué
1973 Montrachet Grand Cru, DRC
Seafood:
Grilled uni risotto with white asparagus 白蘆筍海膽燉飯
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| Grilled uni risotto with white asparagus |
Fish:
market fish/ lobster/ pineapple mousse 市場鮮魚及薔薇龍蝦
1973 Petrus (en Magnum)
1973 Vega Sicilia Unico
Meat 1: Os à moelle Bordelaise 巴西里烤牛骨髓
Summer truffle and porcini Tagliatelle 松露野菇寛扁麵
1973 La Romanée, Albert Bichot
1973 Chambertin Clos de Bèze, Rousseau
Meat 2: Tealeaves smoked Pigeon/ foie gras/ farm vegetables 茶燻乳鴿/ 茶樹蜜鴨肝/ 時蔬
1973 Romanée St. Vivant, DRC
1973 La Tâche, DRC
1973 Romanée-Conti, DRC
Meat 3: Japanese wagyu ribeye/ sauce bourguignon
鹿兒島黑毛和牛肋眼/ 勃根第牛肉醬汁
Assortiment de fromage: 起司盤
truffled Camembert /crottin de chavignol/ Comté 18months/ Blue cheese/ Brie
1875 Sercial Madeira Reserva, d’Olivera
Desserts: 甜點
grilled fresh peaches/ thym/ dacquoise
1973 Romanée-Conti, DRC
Meat 3: Japanese wagyu ribeye/ sauce bourguignon
鹿兒島黑毛和牛肋眼/ 勃根第牛肉醬汁
Assortiment de fromage: 起司盤
truffled Camembert /crottin de chavignol/ Comté 18months/ Blue cheese/ Brie
1875 Sercial Madeira Reserva, d’Olivera
Desserts: 甜點
grilled fresh peaches/ thym/ dacquoise
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| So pretty ....and tasty too! |
1949 Suduiraut
Birthday cake: 生日蛋糕
chocolate raspberry birthday cake
Mignardises: 小茶點三式
Seasalt caramel macaron/ madeleine/ pâte de fruits
