Monday Betsy made some Cornish game hens, with a black raspberry glaze
and wrapped in bacon. With the sweetness of the sauce, I thought it
best to go with acidity, offdry, and not expensive. So we opened the
2004 St. Urbans- Hof Riesling QbA. Light peach and citrus fruit, some
minerality. This is not an exciting Riesling, and could use a little
zip. But not bad, and ok with the bird. B/B-

Tonight Betsy was making beef bourguignon for tomorrow night. She was
making a double recipe, and needed 6 cups of wine. I opened the 2002
Camelot Pinot Noir - found it acidic, thin, and green. Nope, not in my
pot . C/C+ So we went through both bottles of the 2002 Domaine Fougeray
de Beauclair Bourgogne, with a couple ounces left over to taste.
Raspberry and cherry fruit, rather low acid, a little earth. Good
cooking wine. B-/B

The actual dinner was a striped bass with a chive/sourcream/lemon
sauce. Wine was the 2004 Paul Pernot Bourgogne Blanc. Bright acidity,
clean apple fruit with a little note of tropical fruit, just a hint of
oak. Good buy at $12-15. B/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.

Glad to hear Pernot is still making good wine. I used to drink a lot of
it when I worked in NY at Garnet.

On 2005-12-21 21:59:19 -0500, "DaleW" > said:
>
> The actual dinner was a striped bass with a chive/sourcream/lemon
> sauce. Wine was the 2004 Paul Pernot Bourgogne Blanc. Bright acidity,
> clean apple fruit with a little note of tropical fruit, just a hint of
> oak. Good buy at $12-15. B/B+