With spaghetti Bolognese and salad
2022 Pepiere Gras Moutons Muscadet Used for cooking, but very enjoyable before (and after) dinner. Lovely rich and round yet plenty of grippy acids. Pit fruits, citrus, wet rocks. Long tangy minerally finish. A-2021 Tiberio Montepulciano d'Abruzzo I love the Tiberio roses and whites, so have tried to love the red (friends do). Failed again. Ripe plum, maraschino cherry, I know this is a traditional producer but this comes across a bit hot and glossy to me. B-/C+
Chicken and vegetable (nappa, beech and enoki mushrooms, daikon, carrot ) donabe
2016 Brundlmayer Ried Steinmassel 10TW Riesling Big, melon and petrol, long finish, fun. B+/BOysters, lemon sole, acorn squash, salad
2014 Fevre Montmains Chablis 1er Zippy acids, apple and citrus, good but not quite on level of recent Montee de Tonnere. B/B+Pork chops with (leftover) quince sauce, asparagus vinaigrette, steamed cabbage, potatoes.
2015 Lapierre Morgon (S) Strawberries and cherries, a little forest floor, and a hint of barnyard. Really quite tasty, but finish not super long, and it seems to tire after a bit. I’m becoming more a drink Lapierre right on release (and in which case maybe I should buy the Raisins Gaulois). BMonday took train in with Betsy for a dinner for her birthday at Olle on midtown/Koreatown. Great food, dismal wine list, we stuck with barley tea. Galbi Jim and Janchi gooksoo (noodle soup in anchovy broth) were both outstanding, and an amazing banchan spread (scallion pancake, yu choy, marinated egg, dried radish kimchi, a delightfully fishy nappa kimchi, fish cake, pickled onion)
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.