Betsy's season started this week, and I had dinner alone last couple of nights. I chose to go with a couple of foods I like more than she does. Wednesday was sausage time, with some Aidell's chicken/apple sausage sauteed with onions and deglazed with white wine, served over pasta. Thursday was calves liver with a white wine and parsley sauce.
The apertif and cooking wine for both was the 2006 Brocard/Domaine Ste Clair Petit Chablis. Quite good for Petit Chablis, ripe apple fruit with a little chalk, good acidity, could easily pass muster in a lineup of Chablis AC. B
The dinner wine for both nights was the 2004 Pierre Matrot Meursault rouge. I'm a big fan of Matrot whites. This not so much. There is some good black cherry fruit, a fun hint of anise. But there is also a big green herbal gorilla in the room. I've heard a lot of complaints re green streaks in 2004s, but haven't been bothered by many (till now). This is really distracting, and this also has rather raspy tannins for a village level Burg. The fruit is good enough to give this a C+/B-, but I wouldn't buy this if it ws $10, much less the $30 it goes for.
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.