Betsy made the Thomas Keller "simple roast chicken" last night, along with a rice/lentil combo and a corn/pepper salad. I went to basement for a light Pinot, came upstairs with a Bordeaux. She actually varied the recipe by using a leftover red wine/shallot sauce, match was ok. The wine was the 2003 Vrai Canon Bouché (Canon-Fronsac). Initially the overriding sensation was vanilla and red fruit- kirsch and red plum. Big for a $10 Bordeaux, the fruit approaches overripe, but stays away from the edge of the precipice for my tastes. With time the flavor profile is more classically dark fruit, though the oak is still rather prominent. Not an especially long finish, and there's a little sensation of heat as the wine gets warmer. OK, so I'd like a little less alcohol and oak, and a little more length. But how much can you expect from $10 Bordeaux? Good value. B
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C mediocre. 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