Friday dinner was simple, ramen with fish balls. Wine was the 2015 Van Volx em Alte Reben Riesling. No other designation on this, but it’s just slightly off dry, think halbtrocken. Grapefruit and green apple, some ging ery spice, minerally finish. Bright acids, good length. Very satisfying for “entry level” Riesling. B+
Saturday I got mackerel, broiled that and served with rice and bok choy, an d the 2012 Schloss Gobelsburg “Tradition” Riesling. This is a wine I really expected to like, as I’m a big Gobelsburg fan. Big , rich, powerful, but though objectively it seemed to have good acids, for some reason it struck me as a bit ponderous. Broad profile with pears and p eas, I at one point double-checked label to see that I hadn’t actua lly opened a GV. Not a wine I can say anything bad about, it just didn? ??t move me. Maybe me and not the wine B-
Sunday Betsy was home from DC, oysters, daylight flounder, mushrooms (maita ke and velvet piopinni) sauteed pea shoots, salad, and the .2014 Pierre-Yve s Colin-Morey “Le Banc” St. Aubin. There’s a pretty good dose of oak here, but there’s enough acid, citrus fruit, and chalky minerality to counter it. There’s more of a floral note (pea ch blossom) and a gunflint note with some air, and the oak recedes. PYCM wi nes are getting really pricey, but I do enjoy them. 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.