TN: Havens, Baudry, and Ellner

Apr 26, 2010 4 Replies

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.  


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.

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!

Yes, certainly.

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

Sounds good!

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.

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