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

Jun 02, 2020 Last reply: 6 years ago 5 Replies

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.


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

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

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

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.

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

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