WTN: Sancerre rose, Chianti CC GS

No wine Monday (fish tacos) or Tuesday (hot honey thighs, asparagus/green bean/radish salad with almonds and coconut).

Wednesday we reaped the benefits of our foraging, ramp and sausage risotto was delicious (with broccoli rabe with colatura di alici).

2017 Castello di Gabbiano Cavaliere d'Oro Bellezza Chianti Classico Gran Selezione
Big and ripe style of Chianti, toothy, rich red fruits, moderate acids. I liked this a little more than in past, the richness of the risotto stood up to the wine, helping both. B/B+

Thursday teriyaki salmon, udon with a soy/chili crisp dressing, spinach, and sauteed squash.
2023 Boulay Sibylle Sancerre Rose
Usually I prefer CF to PN for Loire rose, but this is quite nice, pretty yet with some gusto. Cherries and watermelon, blood orange, mint, with lush texture and some backbone. 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.

[David M. Bueker]

Other than the watermelon (a flavor I really dislike) that rosé sounds nice.

Dale, knowing your and Betsy's skills in the kitchen, I imagine that the teriyaki salmon was a bit more refined than what passes for teriyaki in most of the country.

I dunno Mark, I think mine is pretty standard marinade. The only different thing I do is use kecap manis instead of shoyu/sugar. Kecap manis and mirin, with a dash of garlic, ginger, and sesame oil. We do it a lot when time is short.

I dunno Mark, I think mine is pretty standard marinade. The only different thing I do is use kecap manis instead of shoyu/sugar. Kecap manis and mirin, with a dash of garlic, ginger, and sesame oil. We do it a lot when time is short.

Well, feel free to disagree, Dale, but to those of us in flyover country, kecap manis is pretty refined. Hereabouts what passes for teriyaki is so laden with sugar that you end up with caramelized meats often times.