Yesterday's NYT has an article by Eric Asimov on Burgundy, with a couple of Ma Cuisine recipes as accompaniment. Betsy decided to do the spiced game hens. A very nice dish, though Betsy questioned the timing from beginning, and it clearly isn't enough at 400°F to cook the birds through. After the adjustments, we sat down to the birds with barley and a garlicky spinach salad. I had found the 2005 Domaine Bart "Les Champs Salomon" Marsannay tight and tart at opening a bit before. It fleshed out a bit, and offering a nice accompaniment to the dinner. Rather big cherry fruit, strong acids,light but persistent tannins. A hint of damp earth and mushrooms with time. This never truly grabbed me, but it went well with the dish and certainly was a solid bottle of Marsannay. My guess is a few years would do it good. For today, B.
So 2 good but not great wines provided a lot of pleasure, as they really went well with the dishes. Wine need not be great.
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.