On Jun 6, 10:06*pm, DaleW > wrote:
> Sunday afternoon we went over to Betsy's sister's home, a little gathering to remember their grandmother who had died recently (David had been in Scotland, and Cal and I hadn't been able to go to CA for memorial service). Nice afternoon remembering a special person, they had some cheeses and spinach lasagna (Eve's specialty) and Cal opened a couple of wines:
>
> 2010 Ca' Rugate "San Michele" Soave Classico *
> A bit grassy, hint of almonds, clean if not compelling bottle of Soave. B-
>
> 2000 La Louviere (Pessac-Leognan)
> the rouge. Not sure how long it had been opened. Black cherry and plum, pencil shavings, some vanilla. Pretty open, soft tannins, I have some of these and looks like time to think about opening. B
>
> That evening, Betsy made angel hair pasta with mussels and squid, wine was the 2010 G. Lombardo "Vigne di San Martino" Gavi. Sweet yellow plum and lemon flavors, a hint of residual sugar, could use a bit more acid verve. B-
>
> Tonight was skirt steak salad, with a farro/asparagus/edamane salad. Wine was the 2009 Prebende Beaujolais. Red Gamay fruit, a little tobacco leaf, earth. Good wine for a warm evening on patio. Some earth. *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.

Is it normal for Gavi to have some residual sugar?