TN: Tuscany, Loire, Penedes and Sicily roses, white Burg, Sauternes,

Mostly good wines on an ugly weekend (weather was fine, the world....)

Friday we were having spatchcocked chicken on the grill, grilled sweet potato/scallion salad, and green salad. Betsy had originally said roast chicken, and I was thinking white Burgundy. But then turned out she had a fairly spicy dry rub. So I opened the white Burgundy, and a rose that matched better

2010 F. Carillon ?Les Referts? Puligny-Montrachet 1er Delicious, not shy, rich pear fruit with integrated oak notes. Good acid, full, nice finish. Holds well over couple days. B+/A-

2019 Bonavita Rosato (Sicily) Really looks like a light red. Plenty of red fruit (cherry and cranberry), a little ashy note, fairly full, good food wine. B

Socially distanced time in backyard with friends -smoked mackerel, smoked scallops, saucisson sec, leftover wines from night before plus

2019 Castellroig Roselles Rosat Quite pale (especially next to the Bonavita), quieter red fruit (raspberry and a little cherry), nice snappy acidity. B (B++ for value)

Sea bass crudo, pan roasted scallops, trumpet mushrooms,. rice with spinach, salad

2014 Pepiere Clisson A little tight at first, opens up. Beautifully balanced, saline and lemon, great acidic spine, long finish. Even better on second day. A-

Beef & chicken liver ragu over pappardelle , broccoli rabe

2012 La Poderina Brunello di Montalcino Kind of a mid-modern BdM, rich black cherry and plum fruit, a little anise and vanilla, hint of leather. Not really exciting, but ok for $25 sale price. B

No wine with early dinner Mon (sourdough discard Korean pancakes, slaw, sauteed squash in kimchi) but then a Zoom tasting with the 1983 Ch. Suduiraut. Some of the others had a Coravin, but I don?t, so just opened bottle. Nice young color for age, apricot and bitter orange, botrytis is apparent without being intense. Some good acidic lift, I enjoyed but as usual about a jigger of Sauternes is all I really want. Others liked much more. B/B+

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.

Reply to
DaleW
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Great note. I had to look, but only have the '15 Clisson now, a bigger and riper wine.

Oh, do I ever hear you! Yup, a little bit of Sauternes goes a long way in my book. Curiously, I can handle more Riesling Auslese, Tokaji Aszu and 1er Trie Chenin, probably owing to the more assertive acidity found in them.

Mark Lipton

Reply to
Mark Lipton

So 2 weeks later the Sauternes did very well as cooking wine- Patricia Well's Duck braised in Sauternes

Reply to
dalewilliamsmidrun

For a wedding present many years ago, we received a cook book by a then famous French chef. It contained a duck recipe too - braised in a whole bottle of Chateau Margaux!!!!!!!! Graham

Reply to
graham

Just as I think a recipe for Coq au Chambertin is a good excuse for a Bourgogne rouge from a Gevrey producer, this recipe sounds like time to use an off-vintage Labegorce or Siran if you want to try.

Reply to
dalewilliamsmidrun

When we split our property during divorce, that book went. Happily, I might add!

Reply to
graham

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