As bad a heat wave as I remember in NY. Thursday I used the grill for a piece of sockeye I had marinated in a kecap manis/ponzu/fresh garlic concoction (I did wonder if just leaving outside would sous vide it), with sides of prepared broccoli rabe and beans I bought at local Italian deli. Despite heat, I felt like red (and I was of course in AC). The 2008 Arnoux-Lachaux "Pinot Fin" Bourgogne is a nice PN on the riper side of Burgundy. Full red cherry fruit, a whiff of vanilla, moderate acids, some light tannins. Nice if not compelling.B
Friday was even hotter, and I made choucroute. Hey, I know, not first thing you think of in a heat wave, but I had some kraut from farmers market I wanted to use, plus some sausages, potatoes, etc. Threw all together with most of a bottle of riesling, and put in a crockpot outside (no need to have a heat source in house).
2008 Trimbach Riesling the cooking wine, Sharp, dry, lemony, high acid. B/B-2001 Trimbach "Cuvee Frederic Emile" Riesling From half bottle, this is the regular bottling. Pretty accessible from 375, again citrus (grapefruit and lemon), strong acids, but softened by a ripe apple note and a sense of opulence. Some faint petrol notes, something a little exotic (kaffir lime leaf), but mostly about a nice marriage of fruit and acids. Quite long. A-
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. Anything below C means I wouldn't drink at a party where it was only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.