Friday did teriyaki salmon, rice, seaweed salad, and the 2014 Billards St A mour. This is a bit closed down, quite tight on opening, quite a bit more g iving with air, but never as expressive as when first released. Some tannin , sappy black cherry fruit, good but I’ll hold in expectation of it loosening back up. B/B+
Saturday was clams on pasta with a side of arugula/kale. The 1990 Stony Hil l Chardonnay was shot/oxidized, a clear D. but I enjoyed the backup- the 2014 Clos Roche Blanche Sauvignon #2 - citrus and melon, snappy acids, sad to know this is last vintage. B+/B
Sunday Betsy had final performance of Candide, as she returned I offered he r a glass of the 1999 Andre Beaufort Champagne (I think, label was missing, but capsule was Beaufort and cork branding was a little fuzzy, but ? ?99 was what I remember buying).
Dinner was from freezer, Boulud chicken with preserved lemon and olives. I opened the 2013 Eminence Road Farm Gewurztraminer. Hint of spritz, dry, spi cy. Good length, I enjoyed the wine, though it was one of the worst matches with the food I’ve made in a while- I think something about the pr eserved lemons. Switched back to the bubbly for meal, then had the Gewurz l ater. B
Monday I made red lentil and spinach soup, Betsy made savory pain perdu wi th mushrooms (velvet pioppini, shiitake, oyster). Wine was the 2012 Louis B oillot Bourgogne rouge. Sappy red fruits, good acids, light but apparent ta nnin, good length. Very good for level. B+/B
No wine drunk Tuesday, but the oxidized ‘90 Stony Hill made a great sauce (with shallot and cabbage) for pork chops.
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 p arty where it was only choice.Furthermore, I offer no promises of objectivi ty, accuracy, and certainly not of consistency.