With swordfish, eggplant, pasta with pesto, & squash, the 2018 Peybonhomme "Blanc Bonhomme." This is Bordeaux blanc, despite being in a Burgundy bottle (or something close, tighter neck). 50/50 Semillon & SB. Fairly rich, touch of vanilla, white fruits and citrus. The Semillon shows in some waxy/oily notes. Stands up well to the swordfish (and next day better with the oily mackerel than the Chardonnay I opened). B+/B
Saturday Spanish mackerel, greens, and the 2017 Sainte Barbe “La Perriere” Vire-Clesse. Peach, apple, hazelnut, moderate acods. Good B
Sunday Ruby and I invited a dog friend and 5 human friends to dinner (a dog and 6 humans arrived). We started with Rosalie’s deviled eggs, then moved to scallop/harukei crudo.
2008 Piper-Heidsieck Brut Champagne
Ripe brioche notes, apple, orange zest. Good acids but this doesn’t seem very complex for vintage from a good year, I’m a little disappointed as I have 5 more, will give another try soon.
B
Grilled tuna with wasabi/green garlic aioli
2018 Creve Coeur "Rose de Coucou"
Why did I buy a Rhone pink? Cherry preserves, lime, a bit dull. B-/C+
Then we had ranch steak, first caprese of year, a rice noodle/mushroom/pepper dish, & salad
2000 Ch. Montus Cuvee Prestige Madiran
Ripe and structured, big cassis fruit, lots of tannin. A little too stern for me right now, B this night, but will be better I assume.
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.