Wednesday Betsy had the night off, and made a pasta sauce with mussels
(flavored with pernod and herbs) over linguine. For the cooking wine
and the dinner wine, the 2002 Drouhin "Vero" Bourgogne Blanc. I had
quite liked this in a store tasting- rich and minerally. But something
seemed a little lacking here- there's still a minerally note, but the
fruit is nearly absent. Decent acidity lets it handle the foosd ok, but
less intriguing than the store sample had led me to believe. Thursday
no wine with stroganoff dinner as I was driving college group into city
,but on my return at 2:30 in the morning I had another glass of the
Vero. A bit oxidized, still some rock notes, but the fruit is still
absent- there's a sense of dilution. Could this have shut down- not
what I would expect from a Bourgogne designed for early drinking. No
excitement here, B-/C+

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.