On Tuesday, October 1, 2013 3:13:19 PM UTC-4, DaleW wrote:
> With grey sole in a caper butter sauce, sauteed tomatoes, potatoes, and a salad with figs, the 2011 Bosco Falconeria Cataratto. Deep golden color, lemony on both nose and palate,
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> good freshness. Will buy again. B+/B
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> With teriyaki salmon, pasta with tomatoes, sauteed mizuna, 1991 Jadot “Clos des Couchereaux“ Beaune 1er Cru. A little ashy at first, fruit came out with some air, red fruit with some sandalwood, but a little short and probably tiring. B/B-
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> With chicken sausage, squash, & caprese, the 2011 Leitz Rudesheimer Magdalenenkreuz Riesling Spatlese. Pear and lime, sweet with a mineral core, needs a bit more nerviness. B
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> My birthday was coming up but Betsy can’t cook that night, so we invited 3 couple of old friends for dinner Sunday night. Half of them are avoiding gluten (!!!) so I was thinking about rice, and we came up with a rather Asian accented menu. Nobody is a winegeek but me, but they gamely tried everything.
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> While Betsy was prepping for sitdown courses I greeted people on patio. I pulled some
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> teriyaki chicken wings off grill and shucked couple dozen oysters while we tried a bubbly and a Chablis
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> NV Bernard Bremont “Cuvee Prestige” Champagne Brut
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> Full, classy, sassy. Big with bread dough, honey and citrus, plenty of acid backbone here. A-
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> 2008 Brocard “Valmur” Chablis GC
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> Quite tight, though with the oysters you could get some of the saline/seashell mineral notes. Full bodied, good acids, shy. Better on day 2. On day 1, B-, day 2, B+
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> We move inside for spinach/tofu/miso Napoleans, with a couple more wines
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> 2002 Huet Vouvray Petillant
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> No premOx here, very fresh. ,Apples and lemon zest, baked bread, soft petillance, good length. A-/B+.
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> 2002 Remi Jobard “Les Charmes” Meursault 1er cru
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> Full, hazelnut, ripe pears, not as good a match with the slightly spicy dish as the Huet. B+
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> Main course was bo ssam with all the fixings (Koreanstyle pulled pork with sauces, rice, etc in lettuce wrapes) and, Brussels sprouts with kimchee and bacon
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> 2001 Edmunds St John “Bassetti” Syrah
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> The day before the hound had her birthday tea party, but only 4 dogs attended this year, and it was too early for wine. So this night we toasted Lucy (after blacking out the “ti” in Bassetti). Drinking quite well, with a nose of smoke and bacon. Deep dark berry fruit, nice balance, in the groove. A-
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> 1992 Jadot “Chouacheux“ Beaune 1er
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> Clipped, pruney with some maderized notes, not sure if this is cooked (drop of seepage at top edge of cork) or just OTH. C-
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> 1996 Chevillon Nuits St George VV
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> Lots of soil notes on top of a base of dark fruit, some tea and herbs, medium bodied, mature and giving. B+
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> 1994 Zillliken Saarburger Rausch Kabinett Riesling
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> This really IS a Kabinett. Light sweetness, good acids, time has brought a pleasant smooth mouthfeel. Ginger, apples, peach blossoms. Good finish. B++
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> One of my gifts was a puffball mushroom the size of my (big) head.
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> https://docs.google.com/file/d/0B9YV...it?usp=sharing
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> Monday grilled slices to make base of some “pizzas”, with various toppings (broccoli/olive/feta, gorgonzola/tomato/onion, and tomato/basil). The reds all showed oxidation, but the Huet, Zilliken, & Brocard showed well.
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> 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.

We're lucky at our farm we have a great crop of morels every year from Dog Peckers through the big Yellows. Lots of Hen of the Woods and an occasional Cepes. Haven't found any chantrelles yet.