Tuesday for Mardi Gras I made jambalaya, and opened the 2017 Lapierre Morgon (sulphured). Warm red cherry and raspberry fruit, some tannin, good acids. Not my favorite vintage but strong B+/B
No wine Wednesday (lemon sole) or Thursday (coq au Riesling and winter squash bread salad with tahini, though a bottle of Dr Wagner Kabinett was sacrificed).
Friday was sous vide swordfish, couscous, snow peas, salad. The 2017 Baudry Chinon Rose was more stony than fruity, rocks and herbs over some cherry and anise notes. Fun. B+
Saturday we carried lunch (Bolognese with pappadelle and a citrus/spinach salad) up to a friends. He opened the 2016 Digioia-Royer Bourgogne Hautes-Cotes de Nuits. Lovely Chambolle-ish wine, crunchy raspberry and red cherry fruit, some light leather (brett?) and earth notes. Really quite delightful. B+/A-
That night over the hill to some friends for a dinner party. We carried lonza with date and grana padano, they also had some charcuterie out.
NV Jaume Serra ?Cristalino? Brut Cava . Light styled, citrus and apple, a bit clipped. B=/C+
A citrus/berry scallop ceviche.
2015 Wind Gap ?Gaps Crown Vineyard? Chardonnay Apple, pineapple, and lemon, some citrus blossom, balanced acids. Good and holds up well (I returned to it at end of night) B+/BLamb chops and potatoes
1989 Ch. Clerc MilonDouble-decanted in late afternoon. Hugely popular at table, I liked it but didn't find it especially Pauillac-y. Cassis and black plum, vanilla and coffee, soft acids but still some tannic structure. I might have guessed a modern St Em if blind. B2004 Muga Reserva Sweet red fruit, some sweet oak, a hint of dill, good balance, B
2006 Ferraton ?Les Miaux?Hermitage A little roasted note, dark fruit, some smoky notes, round and a bit anonymous. B-/B2016 Canvas Cabernet Sauvignon Sweeter styled Cali, not too long, typical of most mass market Cali Cabs (never heard of producer) C+/B- Fun night with interesting friends old and new (a delightful NZ/Australian couple)
When we got home, I tasted the remaining jigger of the cooking wine from that morning, 2017 Pepiere Briords Muscadet (Betsy had made a triple recipe of the Bolognese). It?s usual classy minerally self- I need to stock up on cooking wines!
Sunday I shucked some oysters, Betsy made hake with a garlic/lemon/soy sauce, salad, & Indian style carrots. When choosing wine I had thought a different fish preparation, but my choice was ok- the 2015 Pepiere Monnieres-Saint Fiacre Muscadet. Quite full and ripe, a rounder/fuller style than Briords (or even Clisson), with citrus and pit fruits. Long and pure, flinty mineral finish. Nice acids, nice balance. B+/A-
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.