While exploring a new Whole Foods, Betsy had found a capon. So Monday night as
I headed to LaGuardia to pick up her mother, she prepared the capon (with a
mixture of honey, goat cheese, mustard, pancetta, and herbs under the skin)
and some "dirty rice." I was (needlessly) worried re the chèvre clashing with
the wine, so I went for a fairly inexpensive wine that was lying around, the
2000 Ch. de Campuget "Cuvée Prestige" (Costières de Nîmes). Big wine, I might
have guessed a St. Joseph from a very ripe vintage. Lots of blackberries and
flowers on the nose, dense blackberry fruit and some oak. Nice wine, if not
exactly subtle. B/B+
(the capon was delicious, and the flavorings melded in so well that nothing was
so assertive to cause a wine clash. Note to self- eat more capons)

Last night Bets made a red sauce, and asked re an inexpensive red to use. I
steered her to a bottle of 2003 Excelsior Cabernet Sauvignon (S. Africa) that
someone had left at our house. I had a glass when I came home. An edge of
sweetness, with a prickly acidity that seemed unintegrated (not volatile, but a
tad off-putting). Flavors of red table grapes and cherries, if blind I'd never
guess this as Cab Sauv. B-/C+
I switched back to the Campuget!

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
Dale

Dale Williams
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