Dave joined us for dinner, Betsy had put together a delicious if unusual assortment: duck breast salad, brown rice, tofu (hiyayakko), and saffron carrots. I went with Burgundy, the 2005 Domaine Thenard "Clos St Pierre" Givry 1er. I'm not a big buyer of Cote Chalonnaise reds, but price was decent and it was offered by a merchant I respect. On opening I was kicking myself for buying Givry from a producer I don't know- it seemed extraordinarily thin, sharp, and short. I debate going to cellar for something else. But by time I help carry out food to patio and set table, I decide to suffer through it. Wait, I'm not suffering. This has made an amazing transformation in 10-15 minutes. Still on the light side, but now showing as light and delicate, not thin and empty. Red cherry and raspberry fruit has filled out a bit, there's some earth and a little smoky edge. This isn't great PN, but it's a solid bottle of lighter styled Burgundy. Continues to get richer and juicier with time. No need to kick myself. 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.
