No wine Monday with French onion white beans, then Tuesday I made mussels and chorizo over linguine, with broccoli on the side. Cooking wine was the 2023 La Petite Perriere Sauvignon Blanc (Loire). SC, light body, lemon and grass, clean. Under $10 so a decent deal, B-
Also under $10 was the 1986 Ch. de Fieuzal Blanc. OK so good news is that there’s only expected (for almost 40) levels of oxidation in form of a little nuttiness and hint of caramel, with, some nice melon, citrus, and coconut flavors. The issue though is that it’s fairly low acid, and a little short. My only ‘86 white experience is Sauternes, and those have a healthy backbone of acid (and I don’t think of 86 reds as low acid). Puzzling, and I’ll open another soon. B/B-
No wines Wed with miso-chicken meatballs, Shanghai tips, rice, and salad.
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.