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Default TN: Sangiovese, Aligote, and Riesling

Betsy made bolognese sauce, cooking wine was the 2008 Fire Block
Watervale Riesling (Clare Valley). Dry, appley, not bad. But on day 2
badly oxidized- did I not put cap on securely? Day 1 B/B-

Dinner wine was 2004 Fontodi Chianti Classico. This is still showing a
bit of tannin and bold fruit, but it's beginning to show some leather,
smoke, and dried cherry notes. Full, balanced, nice bottle of
Sangiovese. B+

David came home from Scotland to see girlfriend for a week, asked if
he could have the leftover Bolognese (that I was intending for
dinner). Of course I said yes, then driving home couldn't get
enthusiasm to cook, grabbed a takeout roast chicken. Tried the 2009 de
Moor A Ligoter (VdT). I'm assuming this is Aligote from just outside
legal Bourgogne AC. Light, fresh, sunny, lemony. Very crisp. Nice food
friendly wine, and a good deal at $13. 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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