Monday was beef stroganoff. Not the easiest match ( Pierre Franey recipe- tenderloin, paprika, cream sauce, mushrooms pull in a variety of directions) , but I generally go with light red. But it occured to me that bubbly- especiallly pink bublly- might fit the bill. I went with the NV Agrapart Brut Rose Champagne. Initial impression- fine mousse, bright red fruits, dosage maybe a tad on high side but in balance. But with the stroganoff something- the sour cream?- reacted in a weird way- dish was fine, but the Champagne tasted like a non-dosage. Dry to the point of bitterness. OK, so mark that one off from list of Dale's favorite matches. But after meal the bubbly was fine, with fine length and complexity, and I wish I had bought more. B+/A-

Tuesday Betsy was teaching a meditation class, and I had a speech at a local church, but we had time for a quick early dinner. Basically a "clean out fridge" pizza- mozzarella, collards, olives, peppers,and feta. I grabbed one of my standard pizza wines, but again not greatest match. The 2009 Iche (Ch. d'Oupia) "Les Heretiques" (VdP d'Herault) seemed to clash a bit with the feta and greens- white would have been better. But afterwards (and on following night) the Heretiques was it's usual warm friendly self. Black fruit, light tannins, spice, and a bit of brett (well within my tolerance). Nothing complex here, but very satisfying for the price. B

Wednesday Betsy made go gai (chicken with cabbage)- I opened the 1997 Schmitt-Wagner "Longuicher Maximiner Herrenberg" Riesling
Spatlese. Finally a good pairing. Good acids, apple and white peach fruit, a hint of petrol. Nice, young, but maybe not the most complex Spatlese. 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.