Despite being disappointed to be away from home and my family this Christmas and having to work, I was determined that the day wouldn’t be a complete washout. Arriving at Pudong international airport at 2am on the 25th and having to operate a flight back to Hong Kong at 4am on the 26th was not exactly conducive to a fun and wine filled Christmas day but it was just about possible to get enough rest in, observe the strict rules on alcohol and flying, and still enjoy the day.
After grabbing a few hours much needed sleep I dragged my jet-lagged body out of bed, armed with a bottle of Uva Mira Chardonnay 2010 and headed in to Shanghai on one of the world’s first maglev trains at 300km/h.
I hadn’t spent any time in Shanghai since my Virgin Atlantic days over 10 years ago so it was reassuring to see that the Shanghai metro worked seamlessly and the city still seemed relatively familiar, at least at the usual tourist haunts of the Bund and Xintiandi. Obligatory photo on the Bund for the Chardonnay completed its Chinese tour and next on the agenda was finding a restaurant to have Christmas lunch.
Lack of planning on my part, due to misplaced optimism that my flight would be cancelled, meant that we couldn’t get in to the really interesting restaurants like Otto e Mezzo or Mr & Mrs Bund so we turned on tourist mode, jumped in a taxi and headed off to Xintiandi to see what we could find.
I wasn’t expecting too much when we came across KABB bistro and bar, but they were open, had food and, more importantly, allowed me to open up my bottle of Uva Mira Chardonnay for an almost reasonable 150 RMB corkage charge. Deciding that a burger really wasn’t appropriate for Christmas lunch I went for one of the day’s specials and had a very passable duck confit. It may not have been the best Christmas lunch or confit that I’ve ever had but I was pleasantly surprised to find an enjoyable dish that complimented the bold flavours of the Uva Mira.
It’s always a pleasure to introduce this wine to new people and today was no exception as I shared the bottle with the other pilot, a friendly Kiwi who had no idea that South Africa could produce wines with this depth and elegance. This wine has never let me down and it was on top form today with the usual integrated oak notes supporting the linear stone fruit flavours. A thread of citrus developing as the wine gently warmed up in the glass and a zesty acidity cutting through the duck fat. It remains one of my firm favourites.