- posted 12 years ago
With a grilled pork tenderloin, the 2006 Honig Sauvignon Blanc (Napa)
from 375. No apparent wood, good ripeness, just a hint of grass.
Identifiable as Sauvignon Blanc, but more to the tropical end of fruit
spectrum. OK acidity, decent value. B/B-
The 2005 Bitouzet-Prieur Bourgogne is pretty hard and uncharming the
first night. I'm not a happy camper. But on night 2 the tannins have
receded, some nice sweet black cherry fruit has taken the lead role,
with earth and spice as supporting actors. This is a basic Bourgogne
that could use some time. I would have given it a C on night one, but
ends up B+/B.
What more needs to be said about the 2006 Edmunds St.
John "Bone Jolly" Gamay Noir Rose? Just lovely, quite structured for a
pink, stands up well to some herbed salmon on grill. Cherries and
strawberries, flowers. Fun and satisfying wine. 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.