So Betsy had an early evening rehearsal with a tamboura, I was in
charge of dinner. Braised pork chops with mushrooms, sunchokes,
braised leeks, and Christmas limas (Betsy gave me some Rancho Gordo
beans for Christmas). My cooking (as in used for cooking, and sipped
while cooking) wine was the 2007 Brocard “Vaillons” Chablis 1er.
Great acidity, lemony citrus fruit with just a little Granny Smith,
nice chalky edge to the finish. Nice balance, this could age, but
really lovely at moment. A-/B+

Dinner wine was the 2002 Jean Garaudet "Les Noizons" Pommard. I had
liked the 99 of this, and think this was very reasonable. Betsy liked
it, and I did too, but confess to a little disappointment. Nice
raspberry meets flowers nose, ripe firm black cherry fruit on palate,
balanced acidity, some light tannins. This issue for me is this is
nice Pinot Noir, but for some reason doesn't say Pommard or even
especially Burgundy to me. Nice dinner wine, but I wouldn't buy more.

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