A friend coming back from RI wanted us to join them for seafood, we headed over the hill Sunday night. I brought along NV Tissot Cremant de Jura Extra Brut. Crisp, a touch austere at first, fills out with air and warming just a tad. Citrus and apple, just a hint of oxidative notes. very good. B/B+
With Rhode Island littlenecks off the grill, the 2013 Pepiere "Briords" Mus cadet. Maybe not the structured stunner of the 2012, but even easier to dri nk right now. Citrus and saline, defined, lipsmacking. B+/A-
Main course was grilled tuna (ginger marinade) was asparagus and a Chayote slaw with Guajillo dressing I had made from a Bayless book I found (literal ly) that AM. A couple wines
2011 Barbi Rosso di Montalcino Lighter style of Sangiovese, bright raspberry and cherry fruit, a little fl oral edge. Not complex but tasty and well priced. B2012 Bardin Sancerre I didn't really care for this, rather grassy with some catpee, a little pep pery note would have had me guessing NZ SB if blind. C+/B-
Monday I made a mushroom/spinach/feta pizza and "Venetian cauliflower", but skipped wine as I was driving to city to meet a Hunter College group. Tues day I made flank steak in a ancho chile rub, with grilled squash with Za'ta r and leftover lentils and cauliflower. Wine was the 2004 Chappelet Mountai n Cuvee (Napa). The good news is this wasn't showing hot despite 14.5 degr ees. Bad news was while it has dropped some tannin it basically showed no d evelopment. Some vanilla, quite sweet plum and cassis fruit, fruity but a b it dull. B-
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. Anything below C means I wouldn't drink at a p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.