Memorial Day was warm and sunny, and a nice crowd of people showed up at our house. Betsy had made a broccoli salad and many skewers of chicken yakitori. I made flank steak bulgogi, spare ribs, grilled sweet potato/accidental taro/scallion salad, king oyster mushrooms, poat dot (corn glazed with fish sauce), guacamole, and mango salsa. My teriyaki salmon had a face-off with Al's cedar planked salmon. Two separate people brought merguez. There were multiple other salads, sausages, finger foods, wings, cheeses, desserts. And of course there was wine

Rose
2013 Fazi (Corsica)
Pale, herby, nice flavors, light, almost approaching dilute . B/B-
(thin on night 2)

2013 Ameztoi "Rubentis"
Crisp, minerally red fruity, but for some reason this didn't really grab me.. B/B-

2013 Bedrock "Ode to Lulu"
Bright red fruits, rose petal, good B/B+

Bubbly
2002 Huet Vouvray Brut
Not oxidized (though a hint of nutty), but totally mature. Going into drink queue. B+/B

White
2004 Pepiere "Briords" Muscadet
Great showing, in a nice place. A-
(shows great on night 2)

2012 Abbesse Sauvignon Blanc
Grassy, light, ok. B-/C+

2008 von Hovel Scharzhofberger Kabinett
Sharp, bright. B
(lively on night 2)

2012 Barat "Mont de Milieu" chablis 1er
Sharp, angular, too acidic even for me. B-/C+

2011 Maynes Macon-Cruzille
Nice texture, fresh, good. B/B+

1997 Valentini Trebbiano d'Abruzzo
Blinded Jay and Mark, both thought of white Rhone. Not enough acid to be a classic Valentini, but complex blend of flavors. B
(edited to add: after I wrote this, I tried this tonight. Because I had stuck in fridge so to blind Mark, this had been in an open decanter in fridge for about 27 hours. Shockingly, it was if anything fresher tasting that on Monday, with more honied notes, but nothing else oxidative)

1989 Trimbach Gewurztraminer Reserve
Also blind. Mark got Gewurz in seconds, and Jay got Trimbach, but guessed the SdR bottling. I think everyone shocked at 25 year old yellow label drinking so well. Good acids for Gewurz, gingery. B++

Red
2009 Clos Roche Blanche Cabernet
Fun, juicy, interesting. B++

1970 Sterling Cabernet Sauvignon
Ferric mineral notes, red and black currant fruit, olives, very good but I thought shorter on finish than the '71 (though based on others' reactions I considered possibility I got mixed up). B+

1971 Sterling Cabernet Sauvignon
Great dense fruit still, masculine,tar, leather, forest floor. A-

1972 Sterling Merlot
Still some good fruit, some ashtray notes mean it's heading to great beyond, but while a little tired and not as complex as the PN and CS it still has interest. B

1971 Sterling Pinot Noir
Solid fruit, licorice, complex and evolving. Not very PNish, but I really enjoy. B+/A-

2006 Levet "la Chavaroche" Cote-Rotie
Only my 2nd Levet in memory, I like these. Porkfat, herby. I like a lot, and even more when Jay suggests I try with Landaff,a cheese from New Hampshire. B+

2011 Harrads Cabernet Sauvignon
Oaky, syrupy, hot, just totally not my style. C

1998 Chamonard "Clos de Lys"Morgon
I had one of these in queue for this party, but realized later when I saw still in queue that a generous guest had brought this bottle. Good acids, smoked meat and spice, nice length. B+/A-
1971 Travaglini Gattinara
I blinded this, Mark called "poor Gattinara" . I think this just needed time, I had given this some air, but it showed much better at end. Floral, dark fruits. B- to start, B+ to finish

2011 Poggeto Grignolino
Light, spicy, fresh, surprising grip for such a light wine. B+
(holds well overnight)

2012 Vina do Burato
Light, easy, juicy. B
(a little spritz/pop on day 2)

Fortified
La Bota de Palo Cortado 34
OK, I'm just not a sherry guy. That said, I found this strangely interesting. Raisins, caramel. Nice length. But not something I can really get my head around.

Fun day with friends.

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.