Thursday was black sea bass with a sesame crust and a ginger/soy sauce. I thought this might do well with a light red, and went looking for a Beaujolais. But sitting out on top of bin was a bottle of the 2002 Ghislaine Barthod "Les Bons Bâtons" Bourgogne. Light and tight at first, opened with a bit of air into a perfumed Pinot with floral notes and strawberry & raspberry fruit. A bit much for the food, but nice. On next day had a glass as an apertif, and it showed even better- some forest floor over a perfumed body of red fruit and violets, a bit like a light Chambolle. B++
Dinner on Friday was veal with lemon, tomatoes,and olives. Again I went to the cellar to get one thing (an Italian white) and came up with another - the 2001 Alzinger Loimer Weingarten Grüner Veltliner Smaragd. Grapefruit and river stones, a steely/minerally wine with a lot of character, but a bit tight. We have a nice glass each, but most of the bottle is left, and I decide to carry as a bonus pour to a tasting group that night (separate notes). So about 4 hours later this is rechecked. I'm shocked. No normal oxidative notes, but the fruit is totally gone just leaving behind a bitter acidic shell. I liked this wine, and expected it to blossom with some air. But a B+ wine became a C+ wine on this occasion.
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.