With Greek-ish turkey meatballs served with tomato sauce and feta over pasta, along with broccolini, the 2014 Bartolo Mascarello Barbera d’Alba. Very floral, ripe red fruits with black olive and herb notes, juicy acids, good length. If more Barbera tasted like this, I’d drink more Barbera! B++
With leftover squab, lentils, haricots verts, and salad, the 1983 Ch. L’Evangile. Cassis, a strong ferric note, more tannic structure than I remember from recent bottles. Good, but more of a steak wine than a squab wine. B/B+
Sunday was mackerel, Brussels sprouts, watercress salad, leftover beans. Wine was the 2015
Martin Mullen Trarbacher Huhnerberg Riesling Kabinett Trocken (Mosel). Grapefruit, herbs, citrus zest, ginger. Nice stony finish. Light but with backbone. Good value. B+
No wine Monday with merguez and leftovers, but Tuesday opened the 2016 Keller "Von der Fels" Riesling with
Moroccan chicken stew, cauliflower, and salad. I don’t always see the value in the upper level Kellers, but this bottling usually shows well, and ‘16 keeps streak up, Hint of CO2, a little funk on nose at first. Lemony, grapefruit peel, rocks and smoke. Good length. 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.