Dinner Thursday was oysters on halfshell, broiled flounder with ponzu and soy sauce, slivered snow peas with sesame, and spinach with oyster sauce. The 2016 Barat Cote de Lechet Chablis 1er is peachy, ripe pit fruit with a lot of floral notes. Says more ?ripe Chardonnay? than Chablis. But tasty. B/B-
2017 Anselmi San Vincenzo was used to cooking wine and then tasted. 70% garganega, the rest SB and Chardonnay (why it doesn?t have Soave DOC). Frsh cut hay, pineapple, a bit soft for my tastes, bitter almond finish. B-Friday Betsy made Bolognese sauce over spaghetti, with broccoli rabe and the 2012 Le Pupille ?Poggio Valente? Morellino di Scansano Riserva. 14% but tastes hotter, kirschy, very ripe. I remember liking other vintages much more. B-/C+
Scallops, sauteed mushrooms, & wilted arugula , with the 2014 Pepiere ?Gorges? Muscadet. Full but crisp, saline/oystershell over citrus. Like a brawnier Briords. B+/A-
Sous vide swordfish, quinoa, and greens
2017 La Bastide Blanche Bandol Rose Herby, strawberries and pit fruit, good length, good match. B+2011 Drouhin Morgon Crunchy black cherry fruit, light and fresh, thyme/marjoram herb notes. Drinking well, great for $11! 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.