Last night we had friends over (and a standard poodle friend for Lucy the hound). Betsy made a lamb and white bean stew served over barley, with a salad with smoked mozzarella and a sundried tomato dressing.
Starter (with crudites with a dip) was the 2006 Thierry Germain "Soliterre" Saumur blanc. Sec-tendre, sweet apple fruit with some wooly Chenin notes and a little tropical edge (Nancy says banana but I don't get that). No apparent oak (which Germain I believe is known for), but a fairly big style. But there is good acidity, and I enjoy this. B
With the stew, 2 Syrahs
2001 Graillot Crozes-Hermitage I was a little worried at first- clean cork with little staining, but there seemed some stewed notes- I know my cellaring was ok, but what if it saw heat in transit before I got? But a little breathing time did it a world of good- the stewed notes seemed to fade, leaving solid dark fruit topped with meaty and earthy aromas. Continues to changes with air, some anise, black olives. Midbodied, not a ton of depth, but interesting and classic Northern Rhone. B+
2002 Montes Alpha Syrah So I had put this away to see what a couple years would do, it stayed in box for more like 5-6. Still plenty of fruit, a peppery edge under the sweet ripe fruit (blackberry and redder plum), a hint of vanilla. Pretty decent, but I'm not sure a lot was gained by cellaring. B/B- 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.