With a nice pasta with fresh crab dish, the bargain 2002 Christian Moreau Chablis. Clean and unoaked, ripe yet bright fruit with zippy acidity, flinty finish. What more can you ask for in a $12 Chablis? B+
Used over several nights for cooking, the 2003 Santa Julia Torrontes (Argentina). My first Torrontes, tastes a bit like cheap Chenin Blanc meets Gewurztraminer. Floral, canned peach fruit, with redeeming good acidity. A little TOO unusual for a cooking wine, and a little short when drinking by itself. Can't say I really enjoyed it a lot, a B- for pleasure, but at $5-6 I might be willing to try again now that I have a better idea what it's like.
Last night I was soloing , and found myself with some lamb stew (somewhat tagine-ish) a friend had dropped by. Since I have determined to start drinking up my '98 Lalande de Pomerols, the 1998 Clos de L'Eglise found itself in the drinking queue last night. Soft merlot fruit, resolved tannins, lots of toasty oak and some interesting spice notes. I'd like it if the oak flavors had more secondary aromas, but I really think the time is now for this one. B/B+, drink up. 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 Dale
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