I realized I left off the cooking wine from Wed, the 2021 Rostaing Puech Noble (Languedoc)
Peppery dark fruits, herby, floral, fun. B
Thursday Asian accented salmon, rice with nori, yu choy with a soy/mirin sauce
2024 Cibonne “Tentations” Cotes de Provence Rose
I think I liked this more than last time, expectations tempered and just thinking of it as Provencal rose , not looking for Cibonne singularity. Strawberry and melon, damp rock, zesty and fresh in a light style. B/B+
Friday buttermilk roast chicken, broccoli with olives and shallots, and leftover potatoes/carrots from Wednesday
2005 Chevillon Nuits St George VV
Still on the young side, but approachable. Darker fruits (black cherry and plum), lavendery herbs, spicy edge. Still some tannic and acidic structure, no hurry here.B+
Saturday after a wine lunch in Brooklyn (will be separate notes), we walked to a street festival downtown, saw friends, got the hound blesse d(St Francis’s feast day), but didn’t eat. Home for grey sole meunier, corn, leftover broccoli, and the 2023 Testut Cote de Brechain Chablis. Green apple, pear, chalky mineral finish, seashell B+
Sunday salade Nicoise (grilled yellowfin) with the 2022 Clos Cibonne Tradition Rose. Tangy, red fruit with orange zest, loads of herb, now this has the Cibonne signature. 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.