With takeout roast chicken, blackeyed peas, and “bright rice? ? the
2015 Jane and Sylvain Bourgogne. Nice, sappy raspberry and cherry fruit, a touch of citrus zest, some earth. Good balance of fruit, acid, and tannin. Good body for Bourgogne. B+
Some friends had us over, started with hummus & guacamole, then salmon with a pecan/mustard crust, asparagus, and salad
2016 Michel Vattan “Calcaire” Sancerre Peach, citrus, grass. Simple easy SB.. B-
2016 Filon Spanish red, I’d guess Garnacha. This is actually better than I exp ected- it’s got sweet red berry fruit, but enough acid to keep bala nced, and some spicy notes. Could pass for decent CdR. B/B-
(Vintage?) Alto Vuelo Sauvignon Blanc Unripe green plum, grass, catpee. Thin and short. C
With red snapper on the grill, broccolini, salad, & rice:
2001 Trimbach Cuvee Frederic Emile Riesling Vendange Tardive In some years the CFE VT is basically close to dry. This is not that year. Spatlese level sweetness. Ripe peach, apricot, a honied note with a gingery spice at end. Good acids, full, wasn’t best match for fish but a t asty wine. Held up well over couple days. B+/A-
With lamb sausage, eggplant, and trumpet mushrooms, the 2011 Drouhin Morgon , Black cherry, herbs, a little coffee. Fresh acids, drinking well. 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.