WTN 4 yr old rose, Beaune blanc 1er, Mencia

Friday broiled Asian salmon on soba with a miso dressing
2020 Baudry Chinon Rose
I often drink the Baudry pink into next season, but this is several seasons past. And it’s still lively. Crunchy red raspberry and watermelon fruit, very herby, light but with a persistent minty finish. B/B+

Saturday was the DDC lunch, Betsy knew I’d be meated out and opted for a vegetarian dinner. I thought white Burg sounded like a good match with carrot risotto, but what I didn’t know it was carrot risotto with chile crisp (and broccoli on side). So not a great match, but what a pleasant surprise of a wine. I sometimes find 2015s a bit ripe, and while I love the Lafarge reds the whites have never spoken to me. Well that changed with the 2015 Lafarge “Clos des Aigrots” Beaune Blanc 1er. The ‘15 ripeness is there in the peach and pear fruit, but there’s a solid acid core that keeps this fresh. Light herb notes, chalky mineral finish, drinking very well. A-/B+

Sunday slow cooked squid (in tomato/chorizo broth), salad
2020 Raul Perez Ultreia St Jacques(Bierzo).
Red plums and currants, smoky, a little chipotle note. Nice balance, good wine if not compelling. B

No wine Monday with three cup chicken.


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.

[David M. Bueker]

Nice showing for the Baudry!

I tend to keep a few bottles of some Rosés for a while, but never held onto Baudry.

Friday broiled Asian salmon on soba with a miso dressing
2020 Baudry Chinon Rose
I often drink the Baudry pink into next season, but this is several seasons past. And it’s still lively. Crunchy red raspberry and watermelon fruit, very herby, light but with a persistent minty finish. B/B+

Saturday was the DDC lunch, Betsy knew I’d be meated out and opted for a vegetarian dinner. I thought white Burg sounded like a good match with carrot risotto, but what I didn’t know it was carrot risotto with chile crisp (and broccoli on side). So not a great match, but what a pleasant surprise of a wine. I sometimes find 2015s a bit ripe, and while I love the Lafarge reds the whites have never spoken to me. Well that changed with the 2015 Lafarge “Clos des Aigrots” Beaune Blanc 1er. The ‘15 ripeness is there in the peach and pear fruit, but there’s a solid acid core that keeps this fresh. Light herb notes, chalky mineral finish, drinking very well. A-/B+

Sunday slow cooked squid (in tomato/chorizo broth), salad
2020 Raul Perez Ultreia St Jacques(Bierzo).
Red plums and currants, smoky, a little chipotle note. Nice balance, good wine if not compelling. B

Mmmm... that squid dish sounds delish! I've enjoyed several vintages of the Baudry rosé with age, mostly a result of neglect in the cellar. They always seem to show well. And CT tells me that I still have a couple bottles of the '17 Ultreia St. Jacques. Gilman says that they'll survive to 2065, but doubtful I will

Local farmer's market had talked to captain of fishing boat that supplies us, said squid were plentiful and meatier in cold when they aren't spawning. I mostly do squid in summer on grill (generally with SE Asian accents) or occasionally fry calamari. But this is a winter dish I'll do again:
https://www.bonappetit.com/recipe/slow- ... -and-herbs

Generally the only roses I intentionally cellar are Cotat and LdH (well, back when I could afford it), but sometimes hold onto Bandol and Tiberio Cerasuolo for a few seasons.

Local farmer's market had talked to captain of fishing boat that supplies us, said squid were plentiful and meatier in cold when they aren't spawning. I mostly do squid in summer on grill (generally with SE Asian accents) or occasionally fry calamari. But this is a winter dish I'll do again:
https://www.bonappetit.com/recipe/slow- ... -and-herbs

Generally the only roses I intentionally cellar are Cotat and LdH (well, back when I could afford it), but sometimes hold onto Bandol and Tiberio Cerasuolo for a few seasons.

I'm still on the hunt for the Tiberio Cerasuolo. I've found other Tiberio wines (some quite spendy) but not the Cerasuolo.

Local farmer's market had talked to captain of fishing boat that supplies us, said squid were plentiful and meatier in cold when they aren't spawning. I mostly do squid in summer on grill (generally with SE Asian accents) or occasionally fry calamari. But this is a winter dish I'll do again:
https://www.bonappetit.com/recipe/slow- ... -and-herbs

Generally the only roses I intentionally cellar are Cotat and LdH (well, back when I could afford it), but sometimes hold onto Bandol and Tiberio Cerasuolo for a few seasons.

I'm still on the hunt for the Tiberio Cerasuolo. I've found other Tiberio wines (some quite spendy) but not the Cerasuolo.

Hah!!! I should look at my "Saved Messages" folder before posting. Today I received word that a case of wine was awaiting me, so I picked it up and found a number of wines I'd ordered from Posner (GTWC ships without informing me -- quite odd). Among other things were two bottles of 2023 Tiberio Cerasuolo (along with two bottles of the 2021Ultreia St Jacques), so I will get a chance to try it.

Good timing!
Look forward to your impressions.,

Good timing!
Look forward to your impressions.,

Do you recommend giving it some bottle age (I know it's either a light red or a rosé, depending on one's definitions) or is good to go out of the gate?