No wine Monday (shrimp etouffee)
Tuesday teriyaki salmon broccoli, sweet potato
2019 Clos de la Roilette Griffe du Marquis Fleurie
This was about as tight as you’re going to get in Beaujolais. Structured, some black plum and coffee peeking out. But on day 2 it’s unfurled with black cherry, baking spices, a little grilled meat. Probably a B- for immediate consumption but an impressive B+ with lots of air.
Wednesday Betsy headed to Canada and I just had leftover duck leg and mashed potato, with salad
2012 Roty Gevrey -Chamberin
Open, easy tannins, black cherry, cocoa, and smoke, some Gevrey earth. Open to start with but still gets better with air. Fun B+
Thursday clams and cherry tomatoes on fresh fettuccine
2020 Pepiere Clisson Muscadet
Apple, lemon, almond biscotti. Full and rich with balancing acids. This can age more but reality quite delicious right now. A-
I needed a couple of bottles of red for a marinade
2011 Produttori di Barbaresco Barbaresco
A little rounder/softer on acids than I expected, more structure from the tannin, somewhat muted red fruits. PnP wasn’t fair for this but needed for marinade. B-
2022 Simi Cabernet Sauvignon
Well-intentioned gift from a non-wineperson. Red and black plums, vanilla with a wood chip edge, clipped finish. Well the finish shouldn’t matter in a marinade. C+
edited to clarify it was the PdB Barbaresco normale
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 the only choice. Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
