With scallops with a mango salsa, the 2007 Pepiere Granite de Clisson Muscadet. . I had this on deck Monday but it never got called up,. Full, richer styled Muscadet, saline and citrus, very good length. A-/B+

With tuna simmered in a tomato/olive/caper sauce, the 2013 Chidaine Touraine Rose. Light, fresh, strawberry and orange peel, pleasant. B

Friday I did roast chicken and vegetables, and opened the 2001 Luisin "Maggiur" Nebbiolo Langhe
This was a bottle I didn't intend to age this much, and my original intentions were correct. Soft, round, empty, and tired. C

Life is too short for overaged Langhe, so I opened an upright bottle of 1998 Ch. Grand Corbin Despagne. Drinking quite well. The oak of youth has faded, leaving only a light mocha note. Cassis, that mocha, and a bit of leather, nice texture/mouthfeel. Medium-bodied, ready. I don't think anything to be gained by further cellaring here, unlike the more traditional '98 St. Emilions. B+

Saturday was chicken sausage and squash, with the 2011 JP Brun/Terres Dorees Fleurie. I'm a big 2011 fan, and a big Brun fan, but I didn't care for this much originally. Firm, juicy, but with a big dose of a "potted plant/geranium" - an odd aroma (more than taste) that I more commonly get in Loire gamay. A small taste on the second night dropped the plant tones, though some oxidation showed through. Night one, C+ for my idiosyncratic tastes

Sunday we went to meet friends at Juniper in Hastings for their Porcelet de Lait (Suckling Pig) dinner. Our group of six lucked into the lone outside table on an absolutely gorgeous night. We started with biscuits with ham and maple butter, along with a bottle of the Jacquesson "Cuvee 736" Champagne.. Bone dry, crisp, full-bodied, with creamy overtones over pear tarte and bread notes. I like this a lot. A-

First course was coppa di testa (head cheese). Topped with an amazing lovage cream, shaved cucumber, microherbs, and chili oil. Yum!

Marc had brought a mag of 2009 Breton "Trinch" Bourgueil. Fresh and bright, juicy red currant and black plum, spicy. B/B+

Next up was pork belly (kind of a confit prep), with fennel, dill, and a raw oyster. Next wine was the 2002 Domaine Coste-Caumartin "Les Fremiers" Pommard 1er Cru. Pleasant, ripe, easy, red fruit and sandalwood though this is more on the elegant side than the powerful wine I'd expect from a 2002 Pommard. B/B+

Then sausage with tallegio, wonderful spring peas, asparagus, & salsa verde.. Last savory course was a smoked pork chop, with cherries and grilled onions. Finally a dessert course was bacon custard with ginger snaps and peach. Food was great, company and setting even better.

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.

On 02.06.2014 18:20, DaleW wrote:
> With scallops with a mango salsa, the 2007 Pepiere Granite de Clisson
> Muscadet. . I had this on deck Monday but it never got called up,.
> Full, richer styled Muscadet, saline and citrus, very good length.
> A-/B+
>
> With tuna simmered in a tomato/olive/caper sauce, the 2013 Chidaine
> Touraine Rose. Light, fresh, strawberry and orange peel, pleasant. B
>
> Friday I did roast chicken and vegetables, and opened the 2001 Luisin
> "Maggiur" Nebbiolo Langhe This was a bottle I didn't intend to age
> this much, and my original intentions were correct. Soft, round,
> empty, and tired. C
>
> Life is too short for overaged Langhe, so I opened an upright bottle
> of 1998 Ch. Grand Corbin Despagne. Drinking quite well. The oak of
> youth has faded, leaving only a light mocha note. Cassis, that mocha,
> and a bit of leather, nice texture/mouthfeel. Medium-bodied, ready. I
> don't think anything to be gained by further cellaring here, unlike
> the more traditional '98 St. Emilions. B+
>
> Saturday was chicken sausage and squash, with the 2011 JP Brun/Terres
> Dorees Fleurie. I'm a big 2011 fan, and a big Brun fan, but I didn't
> care for this much originally. Firm, juicy, but with a big dose of a
> "potted plant/geranium" - an odd aroma (more than taste) that I more
> commonly get in Loire gamay. A small taste on the second night
> dropped the plant tones, though some oxidation showed through. Night
> one, C+ for my idiosyncratic tastes
>
> Sunday we went to meet friends at Juniper in Hastings for their
> Porcelet de Lait (Suckling Pig) dinner. Our group of six lucked into
> the lone outside table on an absolutely gorgeous night. We started
> with biscuits with ham and maple butter, along with a bottle of the
> Jacquesson "Cuvee 736" Champagne. Bone dry, crisp, full-bodied, with
> creamy overtones over pear tarte and bread notes. I like this a lot.
> A-
>
> First course was coppa di testa (head cheese). Topped with an amazing
> lovage cream, shaved cucumber, microherbs, and chili oil. Yum!
>
> Marc had brought a mag of 2009 Breton "Trinch" Bourgueil. Fresh and
> bright, juicy red currant and black plum, spicy. B/B+
>
> Next up was pork belly (kind of a confit prep), with fennel, dill,
> and a raw oyster. Next wine was the 2002 Domaine Coste-Caumartin "Les
> Fremiers" Pommard 1er Cru. Pleasant, ripe, easy, red fruit and
> sandalwood though this is more on the elegant side than the powerful
> wine I'd expect from a 2002 Pommard. B/B+
>
> Then sausage with tallegio, wonderful spring peas, asparagus, & salsa
> verde. Last savory course was a smoked pork chop, with cherries and
> grilled onions. Finally a dessert course was bacon custard with
> ginger snaps and peach. Food was great, company and setting even
> better.
>
> 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.
>

Permit me to say that I hugely enjoy your comments on the wines you
drink with food that also sounds enticing.
Though my pleasure is vicarious, it is genuine!

Greetings to all,
Charley
--
Charles Milton Ling
Vienna, Austria
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