WTN: MSR Kab, Beaune 1er, CA white blend

With "pizzoccheri" (kind of Italian mac and cheese with Savoy cabbage added) and Chinese broccoli, the 2007 Pine Ridge Chenin Blanc -Viognier. This just had a California appellation, did it used to be Clarksburg, or am I getting it mixed up? Many years ago, I used to occasionally buy this, it was $5 a bottle. Then it shot up to $10, and no longer seemed a value. Well, it stayed same price, as other things went up, so decided to try again. Pleasant floral nose, tropical fruit and peaches, a hint of citrus. Just a tad off-dry, could use a little more acidic zip and a little more on finish. Nothing compelling,but you could do a lot worse for $10. On the other hand, didn't make me feel I needed to look for more. B-

With assorted leftovers, the 2004 Drouhin "Greves" Beaune 1er cru. High acids, solid tannins, some black cherry fruit accented with cocoa. OK, hard to deny there is also a streak of the greenie meanies here. An herbal edge that reminds me more of green tobacco than anything. Not as much unpleasant as slightly distracting. I put away to see what a couple days on counter will do. Won't touch other bottle for at least 5 years. B

Wanting a glass while reading, I went with what was in fridge waiting to be opened. The 2007 Zilliken "Ockfener Bockstein" Kabinett Riesling. Good acids, fairly sweet for Kabinett, but not at all heavy. Pears and citrus, some slatey mineral notes, a nice wine. Maybe just the tiniest hint of dilution on finish. It doesn't seem to have quite the precision I'd look for in a top flight Saar Kabinett. Still, nice and tasty, and I look forward to another glass tonight or tomorrow. B/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.

[David M. Bueker]

I don't see 2007 as a "precision" vintage, except in rare cases. It might turn out that way in 10 years, but it isn't that way right now.

I had found precision (in my terms) in the Haart PG Kab and a couple others, but wouldn't venture to say most '07s I've tried were precise.

So last night I had to go to a convocation at St Johns U. Before the ceremony there was a dinner (passed hor d'ouerves, then filet mignon, potatoes, asparagus) and an open bar- top flight liquor, a bit more pedestrian wine, but I sampled all 3 ( I think I got vintages correct):
2007 Cesari Pinot Grigio- light, sweet, a bit of a green note, but overall inoffensive. C+
2005 Turning Leaf Merlot- soft acidity bordering flabby, sweet, short, with a surprising streak of hard tannins, C/C+
2006 Ruffino Chianti- this had a bit of sweetness that made me think not totally dry, but otherwise a surprising straightforward and correct Chianti- cherries and dried cherries, decent acidity, clean finish. B-/C+
Overall, I've had much worse at these kind of events. Still, after ceremony when I had shed my academic attire, I opted for soda water rather than more of any of these.

When I got home, I re-sampled the Beaune and the Saar (oops, I mean Mosel now I guess!). The Drouhin- the green has eased, but the fruit is taking on some pruney oxidative character. I'll try again tonight, but low hopes. I still plan on letting my other bottle have some cellar time. The Zilliken was still bright, and seemed a bit sweeter. Still fresh, we'll see tonight.

OK, hard to deny there is also a streak of the greenie meanies here.

Did you read about the ladybug infestation? The cutie reddie greenie meanies?

Someone was telling me about the theory at a dinner. As I understand it, some think there were greater numbers of ladybugs in 2004, and that when caught in crush, they released a compound. Others think that the compound was in the grapes, and attracted the ladybugs. The compound is one that people have greatly different sensitivities to, explaining some of the differing findings. Is that about right?

Someone was telling me about the theory at a dinner. As I understand it, some think there were greater numbers of ladybugs in 2004, and that when caught in crush, they released a compound. Others think that the compound was in the grapes, and attracted the ladybugs. The compound is one that people have greatly different sensitivities to, explaining some of the differing findings. Is that about right?

Yup, see http://www.burgundy-report.com/wp/?page_id=2584