I had an all day meeting Sunday, touched base with Betsy as she drove back from Boston, I said I'd have dinner waiting. I made chicken francaise and a chard (stem) gratinee, plus we had some leftover beans and broccoli. Wine was the 2006 Gouges Pinot Blanc Bourgogne. 2006 seems early for PremOx (PrePremoX?) but I did think this showed advanced. Deep brassy gold color, slightly heavy flavors, apple and honey. Actually livens up with air, but is this just 2006 overripeness or a slightly compromised cork? B-/C+
Dave is back after a couple weeks in Europe, and giving up Brooklyn apartment and moving in (we're gonna charge rent!). He loves virtually any Asian food, so Betsy used her Kylie Kwong cookbook to make deep fried tofu, Mongolian beef, and snow peas in a 5 spice broth. He prefers reds, so I went with the 2006 Edmunds St John "Old Black Magic. " Went well with the beef, but let me tell you if anyone suggests red wine with fried tofu and cilantro with Meyer lemon, slap them. But the wine itself was quite nice, with deep earthy and herbal tones over solid red fruit. Ripe but not low-acid, medium to full bodied, soft tannins, nice clean finish. A buy again. 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.