TN: Havens, Baudry, and Ellner

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 wrote in news: snipped-for-privacy@4ax.com:

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.