Saddest bottle of the week was a horribly corked 2005 Boulay Comtesse
Pork chops, barley/wild rice, bok choy
2001 Hiedler Maximum Riesling (Kamptal) I have found recent vintages of this a bit hotter and rounder than my preference, but this (13% abv) was pretty well cut, peach and ginger with a little petrol overtone. Ready and long. B+Pasta with clams, peas, and bacon
2018 Collestefano Verdicchio di Matelica Clean, saline, citrus, very versatile food wine. B/B+With some oysters on half shell NV Marie Courtin ?Efflorescence? Green apple, pastry dough, crisp yet rich. B+
Veal chops with sage, mushroom (oyster, maitake, yellowfoot, velvet piopinni) risotto, Brussels sprouts
1999 D?Angerville Volnay 1er Pretty and ready. Red berries, soil, a touch of Barolo-like tar. Perfumed and tasty, not weighty but with grip. Great showing for a blended 1er. B+/A-Quail braised in Vouvray, leftover risotto and Brussels sprouts This was our Zoom call. I think everyone liked both, I think most preferred the CdB. But happy to have both and think they?ll easily age decades.
2019 Huet ?Le Haut Lieu? Vouvray Sec Snappy, bright, lively with melon and honey. B+ 2019 Huet ?Clos du Bourg? Vouvray Sec Deeper, rocks and flowers, long A-Last night I did a variation on risotto al salto (mushroom risotto won?t really make a cake) with lamb kidneys with sage and sauteed spinach
1999 Robert Arnoux ?Les Proces? Nuits St.-Georges 1er Servicable but I kept thinking about the Volnay. Red and black cherry, some dirt, ok but a little plodding. 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 party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency