2015 George Breuer “Charm” Riesling Halbtrocken
Apple and nuts, good acids, light hint of sweetness, uncomplicated but good value at $8! B-
2014 Camus-Bruchon Bourgogne
With a sous vide double rib pork chop. Cranberry and red cherry, a bit shrill at first, better with air, some earth and smoke. B/B+
2018 Villalin “Les Grandes Vignes”Quincy
With swordfish. Citrus (lemon/grapfruit), just a hint of fresh mowed grass, nice if uncomplicated. B
Sunday we went into city to meet California friends staying in Brooklyn at Txikito in Chelsea. We shared salt cod croquettes , fries with cod roe aioli, blistered Gernika peppers, boquerones with eggplant and piquillo.
The wine was the 2017 Uriondo Bizkaiko Txakolina (they do the “high pour” into tumblers). Saline, tangy, straightforward (after the high pour just a hint of spritz). B
For main I had beef tripe, beef tendon, pig ear, with garbanzos, also tasted Betsy’s Bomba rice with shrimp. I had carried a half-bottle of Rioja
1959 CVNE “Vina Real” Reserva Especial (375 ml)
Best of these so far. With 40 or 50 minutes in decanter it showed lovely, red fruits accented with leather, sandalwood, and citrus zest. Bright and plenty of life left . 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.