Wednesday Betsy had the night off, and made a pasta sauce with mussels (flavored with pernod and herbs) over linguine. For the cooking wine and the dinner wine, the 2002 Drouhin "Vero" Bourgogne Blanc. I had quite liked this in a store tasting- rich and minerally. But something seemed a little lacking here- there's still a minerally note, but the fruit is nearly absent. Decent acidity lets it handle the foosd ok, but less intriguing than the store sample had led me to believe. Thursday no wine with stroganoff dinner as I was driving college group into city ,but on my return at 2:30 in the morning I had another glass of the Vero. A bit oxidized, still some rock notes, but the fruit is still absent- there's a sense of dilution. Could this have shut down- not what I would expect from a Bourgogne designed for early drinking. No excitement here, B-/C+
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.