TN: weekend wines (Bdx, Burg, RRV, Loire, Champagne)

Friday- Oysters on halfshell, bluefish with a mayo/lime coat, potatoes, sauteed spinach , and eye of the goat beans 2014 La Barbotaine Sancerre Citrus, apple, a little grass, modest length. Competent. B-
Saturday- Rack of lamb, spicy cucumber salad, potatoes, and green salad
2012 Ch. Corbin Young, but drinking pretty well. Bright red and black cherry, just a hint of vanilla, good acids, smooth tannins. B+/B
2000 Ch. Grand Corbin Despagne Plums, mocha, tannins mostly gone. OK but pretty generic. B-/B
Sunday- Charcuterie NV Marc Hebrart Selection 1er Cru Brut Champagne (6/30/15 disg, L831 This seems fairly high dosage, but good acids balance it. Quite tasty with pear, chalk, and smoke. B+
scallop/radish crudo with sous vide shrimp 2017 Joseph Colin ?La Combe? Bourgogne Blanc This is PYCM?s brother I think. Similar heavy bottle. Citrus, hazelnut, and flint, very full-bodied, bright finish. B+/B
Roast chicken, mushroom (maitake, yellow oyster, velvet pioppino, wild shiitake) risotto, green beans, salad
2014 Camus-Bruchon Bourgogne Bright red cherries, earthy/mushroom notes, brisk and lithe , good finish. B+/B
2010 Rochioli Pinot Noir (Russian River Valley) Kirsch, cola, VA, and heat (says 14.5%, tastes more). Really not my style. C/C+
2016 Drouhin Laforet Bourgogne Blanc Pretty clean, apple with a tropically pineapple note, not too long but fine as $11 cooking wine. 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.
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