Betsy made the Thomas Keller "simple roast chicken" last night, along
with a rice/lentil combo and a corn/pepper salad. I went to basement
for a light Pinot, came upstairs with a Bordeaux. She actually varied
the recipe by using a leftover red wine/shallot sauce, match was ok.
The wine was the 2003 Vrai Canon Bouché (Canon-Fronsac). Initially the
overriding sensation was vanilla and red fruit- kirsch and red plum.
Big for a $10 Bordeaux, the fruit approaches overripe, but stays away
from the edge of the precipice for my tastes. With time the flavor
profile is more classically dark fruit, though the oak is still rather
prominent. Not an especially long finish, and there's a little
sensation of heat as the wine gets warmer. OK, so I'd like a little
less alcohol and oak, and a little more length. But how much can you
expect from $10 Bordeaux? Good value. 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