Thursday we walked up the hill to some neighbors’ home. We started on the deck with proscuitto/melon, cheeses, and crudites. Then inside for vichyssoise, followed by sesame-crusted tuna, wild rice, and spinach
2014 Bogle Essential
Sweet, ripe jammy, not really my style, but for $9 probably good QPR for those that do. C+
1989 Ch. Bourgneuf (Pomerol)
Some ashtray, plum fruit, leather. Probably better 10 years ago but still some interest. B
2016 Brancott Sauvignon Blanc
High acid, grassy with lime notes, some gooseberry. B/B-
Betsy had a rehearsal for “La fanciulla del West,” she kept me posted on her return time as I manned the stove. Scallops with a wine/butter/herb sauce, a bulgur/lentil salad, and broccoli with tomatoes.
Cooking wine was the 2016 CVNE “Monopole” Rioja blanco
High acids, citrus,good length for level. Maybe could use a little time to soften. B
The dinner wine was the 2010 G. Boulay “Monts Damnes” Sancerre. Citrus, apple, and chalk, long and full. Could age, but delicious now. A-
Saturday night we went to dinner with 2 other couples (one from Tx) at Pepolino in Tribeca. I had offered to bring wine, and the person making arrangements said they checked and corkage was $15.50. What an odd amount (and low for NY). But ok. So I double-decanted a '88 Aldo Conterno Colonnello and a '07 F. Cotat Monts Damnes. When we got there waiter said corkage is $40/bottle. Person who called said she was told $15.50. Manager comes over, says it's $40, but as there was a misunderstanding he'll try to do something. Hey, the Conterno was double-decanted so I'm in no matter what corkage. We went ahead and opened Sancerre as well. Looking at the menu I see several appetizers that are $15.50, and start with a c (canederli, crostini, etc). Did I mention our friend has good English but Japanese accent? Pretty sure I know what happened. They charged us $30/bottle, thought fair.
We had some shared appetizers (calamari, grilled eggplant, beef carpaccio) then Betsy and I shared some ravioli and a lamb dish.
2007 Francois Cotat “Monts Damnes” Sancerre
Full, minerally, ripe apple with some citrus zest, a pointe B+/A-
1988 Aldo Conterno “Bricco Bussia- Colonnello” Barolo
Tight on opening. About 2 hours in decanter, then back in bottle for 2-3 hours before serving at restaurant. Opened nicely- red briary fruits, leather, touch of cocoa and smoke. In glass gets more floral. Tannins are there but fairly supple. No hurry,but drinking very nicely. A-
Lobster were on sale, so grabbed 3 Sunday while shopping for Labor Day party. Split and grilled, served with assorted leftovers. The 2014 Corsin St Veran VV was corked. The 2015 Bzikot Bourgogne Blanc was a handy sub - quite tasty, white fruits and flowers, good acids, just a whisper of oak, good clean Chardonnay fruit with a nice finish 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.