For dinner tomorrow night I am having shrimp/lobster ravioli, wild
salmon, fresh baby green beans, cheesecake.

I have not had prosecco previously and I have on hand for an apertif:
Santa Margherita di Valdobbiadene, as well as Aneri Prosecco di
Valdobbiadene.

I am not interested in adding peach nectar -- sounds abominable to
me :-))

Would you say that the best of the two would be Santa Marg.?

Also I am having 2001 Chateau Villa Bel Air 2001 Graves to drink with
the meal.
http://www.vins-bordeaux.fr/Tout-Vin...auVillaBelAirR

It says on the site that the wine is 50% cabernet souv., 40 Merlot%,
10% Cab. Franc.
The bottle contents is a white wine and says "White Bourdeau wine." I
thought Merlot, Cab Franc and Cab Souv were red.

Is it that the skins were removed during fermentation or what?

Am really confused.
Any comments welcome.
Thanks,
Dee

Dee Dee wrote in news:1177350307.526053.86410
@o5g2000hsb.googlegroups.com:

For dinner tomorrow night I am having shrimp/lobster ravioli, wild
salmon, fresh baby green beans, cheesecake.

I have not had prosecco previously and I have on hand for an apertif:
Santa Margherita di Valdobbiadene, as well as Aneri Prosecco di
Valdobbiadene.

I am not interested in adding peach nectar -- sounds abominable to
me :-))

Would you say that the best of the two would be Santa Marg.?

Also I am having 2001 Chateau Villa Bel Air 2001 Graves to drink with
the meal.
http://www.vins-bordeaux.fr/Tout-Vins/vins.aspx?
Code=ChateauVillaBelAirR

It says on the site that the wine is 50% cabernet souv., 40 Merlot%,
10% Cab. Franc.
The bottle contents is a white wine and says "White Bourdeau wine." I
thought Merlot, Cab Franc and Cab Souv were red.

Is it that the skins were removed during fermentation or what?

Am really confused.
Any comments welcome.
Thanks,
Dee



About the Villa Bel Air, try he http://www.villabelair.com/

The site (which hasn't been updated since 2004...) says, about the white,
Sauvignon Blanc 42%, Semillin 42%, Muscadelle, 16%

d.
--
I didn't write it, but you can find the alt.food.wine FAQ he
http://winefaq.hostexcellence.com/

Dee Dee wrote:

I have not had prosecco previously and I have on hand for an apertif:
Santa Margherita di Valdobbiadene, as well as Aneri Prosecco di
Valdobbiadene.

I am not interested in adding peach nectar -- sounds abominable to
me :-))

Would you say that the best of the two would be Santa Marg.?

Dee,
I have only had the Aneri, but I was very impressed with it. Here's
what I wrote about it he

NV Aneri Prosecco di Valdobbiadene Brut
nose: stones, intense floral and tropical fruit notes
palate: light body, crisp entry, fine mousse, bone dry, crisp finish


I'd certainly open it as an aperitif if I had any and, no, I wouldn't
add any peach nectar, either ;-)

Mark Lipton
--
alt.food.wine FAQ: http://winefaq.hostexcellence.com

On Apr 23, 1:45�pm, Dee Dee wrote:
For dinner tomorrow night I am having shrimp/lobster ravioli, wild
salmon, fresh baby green beans, cheesecake.

I have not had prosecco previously and I have on hand for an apertif:
Santa Margherita di Valdobbiadene, as well as Aneri Prosecco di
Valdobbiadene.

I am not interested in adding peach nectar -- sounds abominable to
me :-))

Would you say that the best of the two would be Santa Marg.?

Also I am having 2001 Chateau Villa Bel Air 2001 Graves to drink with
the meal.http://www.vins-bordeaux.fr/Tout-Vin...auVillaBelAirR

It says on the site that the wine is 50% cabernet souv., 40 Merlot%,
10% Cab. Franc.
The bottle contents is a white wine and says "White Bourdeau wine." *I
thought Merlot, Cab Franc and Cab Souv were red.

Is it that the skins were removed during fermentation or what?

Am really confused.
Any comments welcome.
Thanks,
Dee

Villa Bel Air (like most Graves estates) makes both a blanc and a
rouge. The blanc should be mostly Semillon and Sauvignon Blanc, with
maybe a dash of Muscadelle. 2001 was generally an excellent year for
Bdx whites.

On Apr 23, 6:45 pm, Dee Dee wrote:

Any comments welcome.

Can I come to dinner please?

Judith

On Apr 23, 3:45 pm, "
wrote:
On Apr 23, 6:45 pm, Dee Dee wrote:

Any comments welcome.

Can I come to dinner please?

Judith

I'll put a few extra whites to chill. :-))

Dee

On Apr 23, 10:45 am, Dee Dee wrote:

[snip]

Also I am having 2001 Chateau Villa Bel Air 2001 Graves to drink with
the meal.http://www.vins-bordeaux.fr/Tout-Vin...auVillaBelAirR

It says on the site that the wine is 50% cabernet souv., 40 Merlot%,
10% Cab. Franc.
The bottle contents is a white wine and says "White Bourdeau wine." I
thought Merlot, Cab Franc and Cab Souv were red.

I have a few bottles of that wine that I bought at a local discount
grocery store. It is quite good in my opinion. However, it tends to
oxidize after opening and will not be as good the next day. Yours
seems to be mis-labeled; it is certainly not a CS/Me/CF blend. Mine
has no indication of the cepage.

Andy

On Apr 23, 10:30 pm, Dee Dee wrote:
On Apr 23, 3:45 pm, "

wrote:
On Apr 23, 6:45 pm, Dee Dee wrote:

Any comments welcome.

Can I come to dinner please?

Judith

I'll put a few extra whites to chill. :-))

Dee

Bless!

Judith