December usually means uping red content, but this weekend was all white. Friday Mussels in kombu broth, broccoli with oyster sauce, rice with furikake, salad
2017 Jadot (Gagey) Le Clou d'Orge Ladoix
Floral, some oak notes, good fruit richness with balanced acids. Good, if not a QPR windfall at it’s normal $40+. B

Saturday Coq au Riesling (except it was really Cog au GV), salad

2020 Berger Gruner Veltliner (screwcap, I think this used to be crown?)
Opened as cooking wine, light, hint of spritz, some green pea and citrus. Nothing compelling, but at $14/liter good value. B-

2001 Trimbach Cuvee Frederic Emile Riesling
Some have found some premox in these, I had one rather advanced bottle, but others have been great, and this continues the trend. Light brassy color, grapefruit and lemon, touch of petrol, loads of river rocks. Long, minerally, fine. A-

Sunday was oysters, whole black sea bass with lemon, tomato, and fennel, sweet dumpling squash, salad
2017 Sauzet Puligny-Montrachet.
Apple and pit fruits, a whiff of vanilla, apple and citrus blossoms. Good acidic cut, full fruit. B+

OK time for reds Monday, with short ribs braised in wine/soy/mirin/star anise with turnips and carrots, kimchi pancake, salad

2017 Domus Aurea (Maipo Valley)
Recipe actually called for some maple syrup which Betsy left out, but the 2 cups of red wine made up for it. Tasted as a beverage it was blackberry syrup with eucalyptus and a touch of soy. It’s not superoaky, but maybe it’s just buried. Hot to boot (listed as 14.9, tastes more). I am not the target audience. C

2000 Duhart-Milon
Light cassis, some tobacco, a little mushroom. Tannins mostly resolved, fruit a bit reticent, I wouldn’t have pegged this for a 2000 blind. A nice luncheon claret. B

Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C drinkable. 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.