Friday did teriyaki salmon, rice, seaweed salad, and the 2014 Billards St Amour. This is a bit closed down, quite tight on opening, quite a bit more giving with air, but never as expressive as when first released. Some tannin, sappy black cherry fruit, good but I’ll hold in expectation of it loosening back up. B/B+
Saturday was clams on pasta with a side of arugula/kale. The 1990 Stony Hill Chardonnay was shot/oxidized, a clear D.
but I enjoyed the backup- the 2014 Clos Roche Blanche Sauvignon #2 - citrus and melon, snappy acids, sad to know this is last vintage. B+/B
Sunday Betsy had final performance of Candide, as she returned I offered her a glass of the 1999 Andre Beaufort Champagne (I think, label was missing, but capsule was Beaufort and cork branding was a little fuzzy, but ‘99 was what I remember buying).
Dinner was from freezer, Boulud chicken with preserved lemon and olives. I opened the 2013 Eminence Road Farm Gewurztraminer. Hint of spritz, dry, spicy. Good length, I enjoyed the wine, though it was one of the worst matches with the food I’ve made in a while- I think something about the preserved lemons. Switched back to the bubbly for meal, then had the Gewurz later. B
Monday I made red lentil and spinach soup, Betsy made savory pain perdu with mushrooms (velvet pioppini, shiitake, oyster). Wine was the 2012 Louis Boillot Bourgogne rouge. Sappy red fruits, good acids, light but apparent tannin, good length. Very good for level. B+/B
No wine drunk Tuesday, but the oxidized ‘90 Stony Hill made a great sauce (with shallot and cabbage) for pork chops.
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.
