Thursday I was in charge of dinner - grilled salmon in a citrus/herb marinade & corn, collards, and spaghetti squash with tomatoes and capers. Wine was the 2013 Brun/Terres Dorees Rose de Folie. Fresh, dry, light bodied with raspberry fruit. B

Friday I parboiled then grilled 2 lobsters, with grilled squash & eggplant, with a salad on the side. The 2007 Brocard "Vaillons" Chablis 1er cru was a nice crisp wine, but there was a faint edge of oxidation on the horizon. Lemon, rocks, green apples, good underlying acids, but I get the feeling that PremOx is about to whack this down. B+ for now

Saturday Betsy made greek-style meatballs, in a spicy tomato sauce on orzo and topped with feta. Wine was the 2008 A Vita "F36 P27" Ciro Classico. No idea what that alphanumerical designation means. Red fruited, ripe flavors but good acids, no apparent oak, some tannin, gets quite floral (violets and rose petal) with some air. Good value B+/B

When Betsy got back from a concert I greeted her with the NV Serata Prosecco. This is lightly bubbly (regular cork without a cage). Appley, light, just a little sweetness, nothing complex here but a nice apertif at a nice price. B/B-

I had marinaded some duck in a soy/ginger/lime mix, grilled to medium rare, served with shiso rice, a salad, corn, & zucchini. The 2006 Drouhin Chorey-les-Beaune is in a really nice place- right from opening there's sweet red fruit, some cocoa, earth. With air it fleshes out and is even more giving- bright cherry fruit framed by good acids and light tannins, with some autumn leaves, mushrooms, earthy notes. Tasty! B++
,
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.

On 9/15/14 12:24 PM, DaleW wrote:

>
> I had marinaded some duck in a soy/ginger/lime mix, grilled to medium
> rare, served with shiso rice, a salad, corn, & zucchini. The 2006
> Drouhin Chorey-les-Beaune is in a really nice place- right from
> opening there's sweet red fruit, some cocoa, earth. With air it
> fleshes out and is even more giving- bright cherry fruit framed by
> good acids and light tannins, with some autumn leaves, mushrooms,
> earthy notes. Tasty!

Thanks, Dale. We broke with tradition on this wine and bought a half
case of it shortly after release. We're now down to our last bottle.
It sounds like the time is right to open it.

Mark Lipton

--
alt.food.wine FAQ: http://winefaq.cwdjr.net

On Monday, September 15, 2014 2:52:26 PM UTC-4, Mark Lipton wrote:
> Thanks, Dale. We broke with tradition on this wine and bought a half
> > case of it shortly after release. We're now down to our last bottle.
> > It sounds like the time is right to open it.
>
Think you;ll be happy with Drouhin Chorey.
Brain dead in subject line, Ciro is Calabrian