I used some white wine braising some pork shoulder , but also enjoyed
a glass of the 2006 Pepiere/Ollivier "Clos des Briords" Muscadet VV
Lemons and seashell, oceans waves hitting a rocky coast. Clean bright
acidity, but smooth and almost creamy in the mouth. No hurry on these,
but drinking well now. A-/B+

With the pork, mushrooms, and cauliflower, the 1998 Lafarge Volnay.
For my tastes this is perfectly a pointe, a village level wine that is
drinking beautifully. Red and black cherries, an exotic edge of
sandalwood meets cedar, some spice and smoke. Revisiting periodically
through evening it gets more complex, with lots of turned soil and
some wild mushroom aromas. Probably not as good a wine overall as say
the '99 VS, but drinks better right now. I'm quite sad this was my
last one. A-/B+, but I'll bump up to A- for overachieving at level
(and from a less heralded vintage).

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.