For dinner Friday, I made a mirepoix, added garlic and half a knob of
celeriac, put in slow cooker with some red wine and browned short
ribs. After 6 hours, pureed the veggies with some horseradish. Served
with braised leeks and a couple reds:

2005 Ch. La Fleur Peyrabon (Pauillac) (375 ml)
Mostly used for cooking, I'm glad it wasn't dinner wine. Some tannins,
blackberry and black plum fruit, but without the concentration I'd
expect from an '05 Pauillac (even a cheapie). Ripe, sweet, but a bit
empty. B-/C+

2001 Mayacamas Merlot (Napa)
This however was quite lovely. Rather lush black plum and cherries,
tobacco, earth. Good ripeness but also a delineated acidity.There are
tannins, but ripe and smooth. A structured Merlot that could certainly
age, but is drinking well right now. My first Merlot for this
producer, won't be my last. A-

The horseradish was quite mild, and didn't conflict with the reds. The
Mayacamas showed well through evening, I had a glass as we watched an
episode of "Foyle's War" - the soil notes deepened as the tannins got
even softer, really lush but still focused.

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.
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