> With lemon sole I opened the 2000 Ch. Montelena Chardonnay, which
> unfortunately showed quite a bit of oxidation, too bad because there
> seemed to be a nice wine lurking underneath. But this darkened and
> died quickly. As a rule the Montelena Chard can easily go more than a
> decade, but this isn't in my cellartracker so don't remember source,
> probably some warmth .C
> Backup was the 2006 La Louviere Blanc. Citrus fruits, good length,
> competent if not exciting. B

> With roast chicken and root vegetables the 2005 Bachelet Bourgogne.
> Full ripe black cherry, earth, very very nice for a regional wine.
> Some tannins, but not harshm this would stand up to a steak. B+

> With grilled shell steaks, baked potatoes and salad the 1996 Mayacamas
> Cabernet Sauvignon. Fresh dark fruits, good acids, ripe tannins, some
> mushroom and (pleasant) bell pepper notes. Excellent length, this is
> tasty but really calls for another decade in cellar. B+/A-

> With my Superbowl turkey chili and sauteed arugula the 1993 Ridge
> Lytton Springs. Berries, tobacco, and cedar, this doesn't come across
> to me as especially Zin-ish, too bad it's my only one 'cause I'd have
> liked to stick this in as a ringer in a Bdx flight. Very pleasurable,
> if not very long. Two nights later is still alive, now with more a
> fruity zin character (and little obvious oxidation). B/B+

> With leftover vegetables  a 375 of the 2000 Trimbach "Cuvee Frederic
> Emile" Riesling. Last one I had was totally premOxed, this is advanced
> though drinkable (and do I detect a tinge of blue on cork?), petrol
> and pit fruits, some mineral, a nice enough 20 year old Riesling that
> is unfortunately 12. B - (and drinking remaining ones soon)

> Dinner at Juniper in Hastings last night, fun little BYOB place.
> Carried a red and a white so we could decide, went with red to go with
> a house made pate with mustard and quince compote, broccoli soup, duck
> breast and confit with beans, maitakes, and turnips, and venison with
> red cabbage. Wine was the 2006 Meo-Camuzet Bourgogne. Ripe and full,
> red and black cherries, good acids for vintage, smoke and earth. B+

> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. 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.

> > With lamb chops the 2001 Reserve de la Comtesse. Really in a nice
> > place now, classic Pauillac with cassis and lead pencil, not a lot of
> > complexity here but nice claret. B+/B

> > With lemon sole I opened the 2000 Ch. Montelena Chardonnay, which
> > unfortunately showed quite a bit of oxidation, too bad because there
> > seemed to be a nice wine lurking underneath. But this darkened and
> > died quickly. As a rule the Montelena Chard can easily go more than a
> > decade, but this isn't in my cellartracker so don't remember source,
> > probably some warmth .C
> > Backup was the 2006 La Louviere Blanc. Citrus fruits, good length,
> > competent if not exciting. B

> > With roast chicken and root vegetables the 2005 Bachelet Bourgogne.
> > Full ripe black cherry, earth, very very nice for a regional wine.
> > Some tannins, but not harshm this would stand up to a steak. B+

> > With grilled shell steaks, baked potatoes and salad the 1996 Mayacamas
> > Cabernet Sauvignon. Fresh dark fruits, good acids, ripe tannins, some
> > mushroom and (pleasant) bell pepper notes. Excellent length, this is
> > tasty but really calls for another decade in cellar. B+/A-

> > With my Superbowl turkey chili and sauteed arugula the 1993 Ridge
> > Lytton Springs. Berries, tobacco, and cedar, this doesn't come across
> > to me as especially Zin-ish, too bad it's my only one 'cause I'd have
> > liked to stick this in as a ringer in a Bdx flight. Very pleasurable,
> > if not very long. Two nights later is still alive, now with more a
> > fruity zin character (and little obvious oxidation). B/B+

> > With leftover vegetables  a 375 of the 2000 Trimbach "Cuvee Frederic
> > Emile" Riesling. Last one I had was totally premOxed, this is advanced
> > though drinkable (and do I detect a tinge of blue on cork?), petrol
> > and pit fruits, some mineral, a nice enough 20 year old Riesling that
> > is unfortunately 12. B - (and drinking remaining ones soon)

> > Dinner at Juniper in Hastings last night, fun little BYOB place.
> > Carried a red and a white so we could decide, went with red to go with
> > a house made pate with mustard and quince compote, broccoli soup, duck
> > breast and confit with beans, maitakes, and turnips, and venison with
> > red cabbage. Wine was the 2006 Meo-Camuzet Bourgogne. Ripe and full,
> > red and black cherries, good acids for vintage, smoke and earth. B+

> > Grade disclaimer: I'm a very easy grader, basically A is an excellent
> > wine, B a good wine, C mediocre. 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.

> Too bad about the Montelena.  I opened a 1993 Montelena Cab on Monday
> that was really exceptional.