🏰news | features + short tasting note IN ENGLISH Château Rayas Châteauneuf-du-Pape Réserve 1990 is a 【legendary and otherworldly wine from a scorching Rhône vintage】, considered by many critics to be one of the greatest wines ever produced. Despite the torrid conditions of the 1990 vintage in the Southern Rhône, Rayas, with its unique terroir and meticulous winemaking, crafted a wine of stunning perfume and intensity. It possesses intense aromatics of kirsch, raspberries, sweet spice, roasted herbs, leather, and licorice notes. The palate is full-bodied, a hedonistic dream with amazing sweetness, low acidity, and an unbelievable, lush, thick yet light texture that carries into a monster finish. While some note it might be slightly less concentrated than its 1989 counterpart, it remains a wine of spell-binding purity and sensuality, still thriving with vitality. 🍴 Chinese Cantonese food pairing various types of suggestion east or west corresponding to wine cost IN ENGLISH This profound Châteauneuf-du-Pape demands a pairing that can stand up to its complexity and richness. It would be extraordinary with Cantonese roasted suckling pig, or a rich braised goose with preserved plums. For Western cuisine, consider roasted venison, slow-cooked beef served over cheesy polenta, or a classic lamb and shiitake skewers. Its evolved flavors will also complement mature hard cheeses beautifully. 🥂 fit for event suggestion IN ENGLISH This is a truly historic wine for a once-in-a-lifetime celebration, a significant milestone, or a gathering of the most discerning wine collectors. It's a wine that transcends mere enjoyment, offering an experience. Serve this venerable bottle with utmost care, as older corks and capsules can be delicate. While still showing incredible vitality, many suggest it's best to catch this wine at or close to its peak, rather than holding it for further development. Decanting is recommended, but gently and just before serving, to allow its delicate, evolved aromas to fully express themselves while minimizing exposure to air. Serve at a cool cellar temperature, around 16-18°C (60-64°F).