With cod in a fennel/tomato broth, the 2014 Capovolta Verdicchio dei Castelli di Jesi
White peach, almond, flowers. Medium bodied, moderate acids, tasty if not compelling. B/B-
Cooking wine was the 2015 Montebernardi Grillo (in liter tetrapack). A little soft, nutty with tropical ( pineapple/guava ) fruit, probably better for cooking than drinking. B-/C+
With grilled herb flank steak, the 1999 Ch. Sociando-Mallet. The ripe/Cali style of the vintage doesn’t overwhelm the green tobacco leaf/herbiness of the estate. Black currants, herbs/green, cocoa. Not complex but ready to go. B
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.
