With grilled pork chops:
2006 Schloss Gobelsurg "Gobelsburger" Gruner Veltliner (Langenlois) Ripe yellow fruit, plum and apple with an accent of peas/edamame. Nice , full and ripe. Big for entry-level GV, but clear vibrant acidity keeps it light on its feet. Does well with grilled pork chops. A bit of slatey mineral. Very nice for the level, looks like Michael Pronay's praise of the '06 vintage for GV is right on the mark. Thanks to Mark for mentioning this, I ordered on his rec. B+With smoked salmon and assorted leftovers:
2005 Jadot Macon-Villages This was a host gift from a party. I'm sure many would sneer at this (Macon from a big negociant), but actually I was very pleased. Sweet Fuji apple fruit and a little white peach, clean with no oaky notes, a hint of chalk on the finish. It's not a 1er Chablis, it's not equal of the Brun Beaujolais Blanc, but it is a prefectly fine example of clean Chardonnay fruit. BOver a couple of nights, with some Quicke's cheddar:
2004 Cap de Faugeres (Cotes de Castillon) Primary, tannic, and a little high-toned at first. Softens a bit over the first evening, some black plum and a little lead pencil. Moderate acidity keeps fresh, fruit puts on weight. But there's a little green note underneath, and the vanilla/oak flavors seem to sit on top of the fruit, not to integrate. Never really blossoms, and tasted next day the green is more apparent. No where near the 2001 (which I thought a fine value for modern Bdx) for my tastes. Half-bottle to the vinegar crock. 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