TN: Beaujolais (rouge and rose), Saar, Chablis

Monday I was supposed to pick up Betsy at airport after a speech, but she c aught earlier flight and took a cab. No time for cooking, so I just sauteed arugula to accompany ordered pepperoni pizza. Wine was the 2013 Foillard C ote du Py Morgon. Raspberries and herbs, tangy and sappy. Good stuff, I'm g oing through these too fast. B+/A-
Tuesday my turn- deviled chicken thighs, rice with furikake, asparagus with miso butter, and salad 2013 Zilliken (Forstmeister Geltz) Ockfener Bockstein Kabinett Good acids, lime and green apple, a spicy note, not for the ages but tasty . B/B+
Wednesday while I was doing a speech Betsy made bouillabaisse , a radicchio /fennel/proscuitto salad, and chard. I popped a pink when I got home, the 2 014 Brun/Terres Dorres Rose de Jolie. Beaujolias. Strawberries, a little ea rth, satisfying and uncomplicated I love rose with bouillabaisse but next t ime would choose one a bit weightier. B
No wine Thursday as I had a board meeting (but was surprised with a gift of a river cruise in Bordeaux from board members for 25 years at job).
Friday I grilled some citrus accented salmon (served on arugula with ginger ) as well as vegetables (peppers, squash, fennel), served with 2014 Patrick Piuze "Terroir de Chichee" Chablis. Apple, citrus, chalky. Good acids, nic e finish. B/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.
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DaleW
In message , DaleW writes
Enjoy the cruise: that's an amazing time to stay in such a challenging job.
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Sheila Page
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Sheila Page

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