Sunday I just had a glass of leftover Brun chardonnay with franks,
then Monday Betsy made one our versions of comfort food- a pasta with
a mushroom, spinach, and marsala sauce, along with a jicama salad. I
opened the 2004 Felsina Berardenga Chianti Classico. Lovely Chianti
(as always), with black cherry fruit and hints of earth and leather.
Excellent acidity. This is maybe a tad bigger than most years, and
despite the good acidity wasn't the best match with the pasta (a
lighter style might have been better, I've done this dish with
Beaujolais, light Loire reds, and light Chiantis before). But the wine
itself was lovely, wish I had paired with some meat. 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