With temperatures in the 100s this week, one might expect that wine
consumption would be limited to water and white wines (which it mostly
was), we nonetheless popped the cork on a few red wines to accompany the
steaks that we cooked on the grill on July 4.

2010 Alain Coudert "Clos de Roilette" Fleurie
nose: red fruit, floral notes
palate: chalky tannins, fresh acidity

2009 Bernard Baudry Chinon "Les Granges"
nose: Band-Aids, smoky herbaceousness, dark cherry fruit
palate: medium body, good acidity, chalky tannins

Both wines were quite young and showed it, but the quality of both was
quite evident. The Baudry sang with the steaks and the Coudert was a
good all-around food wine, especially chilled for the scorching weather.

Mark Lipton