Betsy made bolognese sauce, cooking wine was the 2008 Fire Block Watervale Riesling (Clare Valley). Dry, appley, not bad. But on day 2 badly oxidized- did I not put cap on securely? Day 1 B/B-
Dinner wine was 2004 Fontodi Chianti Classico. This is still showing a bit of tannin and bold fruit, but it's beginning to show some leather, smoke, and dried cherry notes. Full, balanced, nice bottle of Sangiovese. B+
David came home from Scotland to see girlfriend for a week, asked if he could have the leftover Bolognese (that I was intending for dinner). Of course I said yes, then driving home couldn't get enthusiasm to cook, grabbed a takeout roast chicken. Tried the 2009 de Moor A Ligoter (VdT). I'm assuming this is Aligote from just outside legal Bourgogne AC. Light, fresh, sunny, lemony. Very crisp. Nice food friendly wine, and a good deal at $13. B
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.