The Albatross’s unique collection of French wines will amaze even the most seasoned connoisseurs. Bordeaux and Burgundies form the basis of the wine list, delivered directly from chateau cellars and stored in a special wine cellar.
Besides wines from France, the wine list features Italian, Spanish, Argentinian, Australian, South African, and Ukrainian wines.
The wine list features the top French wine harvests from the last decade: 2003, 2005, 2009.
The most mature wine in the collection is a 1970 Château Latour à Pomerol Bordeaux.
The most surprising wine is a 2005 Balthus Bordeaux, which in blind tastings was rated higher than much more famous and expensive wines.
The restaurant’s wine collection is kept is a very good wine cellar, where all the conditions for optimal wine aging are observed: stone walls, separate compartments, and optimum temperature and humidity.
Albatross rеstaurant
tel: +38 (057) 349 5035
+38 (095) 417 1752
reservation@superiorresort.com
The rules of a good wine. Oleg Cherkashin, Superior Golf & Spa Resort sommelier:
– There are five rules of a good wine. The first is the producer. It is quite easy here to decide on world-famous wines. It is rather harder to choose an excellent wine from a small family producer at a reasonable price. For example, the Château Fougas Maldoror, 2005 (dry red, Bordeaux), which we have on our wine list.
The second is the year of the harvest. It is important to know not only whether it was a successful year in the region, but also what kind of year it was on the particular estate that produced the wine.
The third rule is the age of the wine. Some wines must be consumed immediately after bottling, and others are considered young even after 20-30 years.
The fourth is the storage conditions. It is essential for a wine to be aged at a constant temperature (12ºC / 54ºF) and humidity (75%), to ensure it delivers maximum pleasure when opened.
Finally, the fifth rule is the delivery method. The route from the producer should be as short as possible. We only buy French wines directly at the chateau and deliver them from the estate’s cellar to the restaurant’s cellar as quickly as possible, tracking the temperature carefully en route.
We take responsibility for all the French wines in our collection. We know where we bought them, how they were delivered and how we store them.
