Saturday I did beef ribs (cumin/3peppers/garlic/br.sugar rub, 90
minutes in low oven, then grilled, sauced) , roasted root veggies
(kohlrabi/beet/ celeriac), and cabbage/daikon coleslaw (ok, other than
ribs I was just emptying fridge). I originally thought of Zin, but
ended up doing a comparison of a couple of halves of Havens. Friday a
couple of friends I had split cases with during the Billington
bankruptcy both said they liked the Syrahs and Merlot better the
Bourriquot, thought I'd compare a couple.

2005 Havens Hudson Vineyard Syrah (Carneros)
Blackberries and vanilla oak flavors, ripe, a bit gamey. At first I
liked this better, but it kind of stayed static over evening as
Bourriquot developed some complexity over time. Still, not bad for a
$10 half. B

2006 Havens Bourriquot (Napa)
A little tight at first, but more open than a 750 last year. Black and
red plums, cocoa, a little herby note. Sometimes I think a hint of
brett dancing around in the background, more of the wet horse than the
dung variety. Moderate acids and tannins. Last glass is the best (open
4 hours). Good for $10/375. B/B+

Today a combination of work, house work, errands, and wine stuff.
Betsy had a concert in White Plains, but I skipped. Rather than make
dinner, I ordered pizza (Brooklyn style, with sausage, garlic, and
broccoli rabe) and made salad for her return. She had a long week (VOX
rehearsals, practicing for this concert, etc) so I open a "this week
is over" celebration Champagne, the NV Charles Ellner Rose Brut.
Fairly full, medium mousse, decent acids. Strawberries and cherries, a
little brioche. A bit creamy in texture. B+

The pizza wine (hey, it doesn't HAVE to be Italian!) was the 2007
Baudry Chinon (estate bottling). Nice middleweight, red fruit, tobacco
leaf, a little barnyard earth. Maybe not quite as defined as I
remember from a previous bottle. B

By the way, the Chinon was good with pizza, but the Champagne even
better.


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.**

On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW >
wrote:


> By the way, the Chinon was good with pizza, but the Champagne even
> better.



I know that I'm in the minority on this here, but as I've said before,
I prefer white with pizza, rather than red. I've never had champagne
with pizza though. Hmmm! That's white (usually); it might be worth
trying.


--
Ken Blake
Please Reply to the Newsgroup

On Apr 26, 6:15*pm, Ken Blake >
wrote:
> On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW >
> wrote:
>
> > By the way, the Chinon was good with pizza, but the Champagne even
> > better.
>
> I know that I'm in the minority on this here, but as I've said before,
> I prefer white with pizza, rather than red. I've never had champagne
> with pizza though. Hmmm! That's white (usually); it might be worth
> trying.
>
> --
> Ken Blake
> Please Reply to the Newsgroup

I most commonly have lighter Italian reds, but have successfully
paired still whites or Prosecco. A lot depends on style/toppings.
Fresh tomatoes make me lean more towards whites (as of course does
something like New Haven style clam apizza!). Of course, this was rose
Champagne, one of the great food friendly wines!

On Mon, 26 Apr 2010 15:32:53 -0700 (PDT), DaleW >
wrote:

> On Apr 26, 6:15*pm, Ken Blake >
> wrote:
> > On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW >
> > wrote:
> >
> > > By the way, the Chinon was good with pizza, but the Champagne even
> > > better.
> >
> > I know that I'm in the minority on this here, but as I've said before,
> > I prefer white with pizza, rather than red. I've never had champagne
> > with pizza though. Hmmm! That's white (usually); it might be worth
> > trying.
> >
> > --
> > Ken Blake
> > Please Reply to the Newsgroup
>
> I most commonly have lighter Italian reds, but have successfully
> paired still whites or Prosecco. A lot depends on style/toppings.


Yes, certainly.


> Fresh tomatoes make me lean more towards whites



Same here. And I'm thinking much more of traditional Italian pizza
rather than what you sometimes see on American pizzas.


> (as of course does
> something like New Haven style clam apizza!). Of course, this was rose
> Champagne, one of the great food friendly wines!



Sounds good!

--
Ken Blake
Please Reply to the Newsgroup

Ken Blake > wrote in
:
>
>> By the way, the Chinon was good with pizza, but the Champagne even
>> better.

I love Chinon with pizza, specially with roasted vegetables as a topping.
And if I put some roasted garlic on top, a young Kabinett from the Mosel is
utterly delicious.

Best,

s.