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Thread: TN: Havens, Baudry, and Ellner

  1. #1
    DaleW Guest

    Default TN: Havens, Baudry, and Ellner

    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.**

  2. #2
    Ken Blake Guest

    Default Re: TN: Havens, Baudry, and Ellner

    On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW <[email protected]>
    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

  3. #3
    DaleW Guest

    Default Re: TN: Havens, Baudry, and Ellner

    On Apr 26, 6:15*pm, Ken Blake <kbl...@this.is.an.invalid.domain>
    wrote:
    > On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW <Dwmi...@aol.com>
    > 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!

  4. #4
    Ken Blake Guest

    Default Re: TN: Havens, Baudry, and Ellner

    On Mon, 26 Apr 2010 15:32:53 -0700 (PDT), DaleW <[email protected]>
    wrote:

    > On Apr 26, 6:15*pm, Ken Blake <kbl...@this.is.an.invalid.domain>
    > wrote:
    > > On Sun, 25 Apr 2010 18:58:32 -0700 (PDT), DaleW <Dwmi...@aol.com>
    > > 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

  5. #5
    santiago Guest

    Default Re: TN: Havens, Baudry, and Ellner

    Ken Blake <[email protected]> wrote in
    news:[email protected]:
    >
    >> 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.


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