Dry aged shell steak, potatoes, creamed spinach
1982 La Tour de By (Medoc)
Still clearly holding, black fruit with some herby notes, not really any 1982 lushness, a sterner mature Medoc. B-
Oysters, red snapper with miso butter, wild rice, salad
2013 Boulay “Clos de Beaujeu” Sancerre
Balanced, long, minerally. I keep being impressed with Boulay. Crisp, wet stones, citrus, just a hint of grass. In a good place. A-/B+
2018 Maitre de Chai “Herron Vineyard” Sauvignon Blanc (Sonoma Valley)
A musky style of SB, peach and perfume. Comes across as a bit much for me (my first time with maker, who friends have really liked). B-
Original plan was pad thai, but lobster sale at HMart meant it was lobster/shrimp pad thai, along with bok choy. Wine was the 2015 Peter Lauer Ayler Kupp Fass 18 Grosses Gewachs. Just a hint of RS, nectarine and lime fruit, floral with herb notes as well. Light yet with some oomph, long finish. A-/B+
So Monday was our Zoom group, featuring a Canary Island red. I didn’t see it where I thought I had left it, and did a quick search for it. Oh here it is, a bottle from Tenerife. So shortly before the call I decant, and note the light color (even for Listan Negro). A beautiful clear ruby. As we start the call I realize I am not drinking the correct wine, this is a Rosado that I forgot that I had, the 2019 Dolores Cabrera Fernandez “La Araucaria” (Tenerife). Big oops. But I enjoyed the call, and I enjoyed the wine. Peppery, fragrant, raspberries and cranberries. Fine finish for a rose. 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.