Monday Betsy made some Cornish game hens, with a black raspberry glaze and wrapped in bacon. With the sweetness of the sauce, I thought it best to go with acidity, offdry, and not expensive. So we opened the
2004 St. Urbans- Hof Riesling QbA. Light peach and citrus fruit, some minerality. This is not an exciting Riesling, and could use a little zip. But not bad, and ok with the bird. B/B-
Tonight Betsy was making beef bourguignon for tomorrow night. She was making a double recipe, and needed 6 cups of wine. I opened the 2002 Camelot Pinot Noir - found it acidic, thin, and green. Nope, not in my pot . C/C+ So we went through both bottles of the 2002 Domaine Fougeray de Beauclair Bourgogne, with a couple ounces left over to taste. Raspberry and cherry fruit, rather low acid, a little earth. Good cooking wine. B-/B
The actual dinner was a striped bass with a chive/sourcream/lemon sauce. Wine was the 2004 Paul Pernot Bourgogne Blanc. Bright acidity, clean apple fruit with a little note of tropical fruit, just a hint of oak. Good buy at $12-15. B/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.