Sunday night I made split pea soup and choucroute (strange combo, but I was trying to work with what was in fridge, which included some great kraut, a hambone, etc). Cooking wine was NV (listed as 2007 on site of store where I bought, and lot # ends with 07, but no actual vintage I can see) Pacific Rim Winemakers Dry Riesling (America). Does the American designation mean they no longer add some German grapes? Anyway, I used to find this a dependable value when it was Bonny Doon. This not so much. Surprising amount of petrol, a characteristic I don't usually mind, but apparently I appreciate it more over a backbone on acidty than a flacid Riesling. A bit of RS despite name, a tad dilute, soft and empty. Doesn't seem to hurt the choucroute though. C/C+
Dinner wine was the 2008 Knebel Estate Trocken Riesling. Ah, this is more like it. Nice Riesling, clean apple with mineral and a hint of petrol. Good length, nice acidity, serious wine for the price. B/B+
Tonight Betsy's parents and Dave joined us for dinner. Betsy made bluefish Dijonnaise (Rick Moonen's recipe - a mustard/thyme/mayo coating), baked potatoes, and salad. Since recipe was titled Dijonnaise, I opened a Burgundy, the 2007 Bize "Les Perrieres" Bourgogne Blanc. Nice - fleshy but with good acidity, pears and apples with a slight tropical note, a faint touch of oak, good length, very very nice for level. 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.