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Old 24-05-2008, 08:14 PM posted to alt.food.wine
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Default TN: BV, Sandro Fay, Ste Colombe

Thursday was cool, but lovely, we enjoyed some leftover Tocai on the
front porch (we neglect our porch for the patio, but occasionally
rediscover). Then Betsy headed to chicken and made a nice dinner of
chicken breast stuffed with spinach and pinenuts, plus a radicchio/
fennel/date salad. I was looking for a light red, went with the 2004
Sandro Fay Rosso di Valtellina. Light, herby, raspberry and strawberry
fruit. Pleasant food wine. But a revisit after 2 hours shows a much
deeper, more concentrated wine. Richer fruit, some oregano-ish herbs,
a little tar. This is more Nebbiolo-ish. B/B+

Friday was gorgeous, Betsy made a lovely short ribs dish with red
wine, chiles, and coffee. She used the 2005 Ste. Colombe (Cotes de
Castillon) as the braising liquid. Solid bargain Bordeaux, medium-
bodied, red fruit. A little oak in background. Light tannins, moderate
acidity, not bad for price. B

But it was Friday, and rather than nurse the other half of the
Colombe, I opened the 2004 Beaullieu Vineyards "Tapestry" Reserve
(Napa) to have with the short ribs, grilled corn, and roasted
parsnips. Clearly Californian, with big ripe blackberry and black plum
fruit, mocha notes, and a rather broad texture. The vanilla-y oak is
in foreground, but no more than I expected. Handles the spice of the
shortribs well. 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.

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