With chicken brined overnight in feta brine, the 2013 Brovia Arneis (Roero). Full bodied, citrusy, with a bit of herb and almond. Well balanced acids, stands up well to the chicken, get more. B+
The 2011 Lafouge Auxey-Duresses came on deck Monday with mushroom pizza (no sauce, just mushrooms, spinach, a little tomato). Forward, red cherries and raspberry, friendly, nice wine but I’d as soon pay the upcharge for the 1ers. B
Tuesday was grilled teriyaki salmon and vegetables, with the NV Pinon Touraine Rose. Crackling cranberry and strawberry fruit, lemon zest, with underlying minerals. I just need to remember to buy more when this appears, doesn’t tend to last on shelves long. B++
Wednesday was 1995 Bordeaux reported elsewhere, and Thursday was wineless as I was taking a group from NYU around to visit the streets. Friday dinner I was stag, so what better than venison steak? Marinated and braised in red wine with garlic, with sauteed spinach and the 2009 Produttori del Barbaresco Barbaresco. Riper style for PdB, red fruit, stands up to food but not exciting. But next day (after being dosed with gas) I liked more- there’s ferric and floral notes over the still vibrant fruit, acidity seems brighter. B- first day, B+ second.
Saturday night a couple of friends came over to share food and bones (one friend was canine). One guy was supposed to bring appetizer of marinated mushrooms but forgot, but while I was cooking we made do with liquids- a white he remembered to bring and a bubbly I had opened:
2013 Giol Prosecco
Lighter styled, Fresh, apples, saline, quite good. B/B+
2012 Clos des Lunes “Lune Blanche”
this is a base Bordeaux AC blanc, but tastes more serious than that. Full, crisp, seems more Semillon driven that the usual inexpensive Bdx Blanc, no grassiness here. Nice length. Could use a bit more acid, but works as an apertif. B/B+
there was also a Clos Roche Blanche Sauvignon #2 that was irredeemably corked.
I made broiled salmon, barley/mushroom risotto, broccoli, and a spinach salad. We had the leftover Barbaresco plus:
2002 Coste-Caumartin “Les Fremiers” Pommard 1er
Red cherry, spices, a little cocoa. Midbodied, decent length, a bit of tannin, good workman like Burg. B
1999 de Courcel "Fremiers" Pommard 1er Cru (375 ml)
Quite ripe, a little pruney, some ashtray. Fill and cork looked fine, but this seems too advanced even for smaller format. Wine or the bottle? This bottle C+
Betsy made leg of lamb, roasted vegetables (potato, carrot, onion) and sauteed spinach last night. I had a bottle of 1995 Ch. Beychevelle standing up (backup bottle from Wed tasting) and lamb and St Julien seemed like a good idea. Quite tight on opening about 6, when we sat down at 7:30 was showing more black fruit fruit but not much else (but tannin). By about 9 it had opened nicely. Cassis and black plum, tobacco, a little cedar. Midbodied, fresh acids. I'm feeling much more hopeful about this vintage, most seem to be a few years away from the early mature stage, but think they will offer pleasure. In the end this bottle gets a B+/A-
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 only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.