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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 5, 5:05�pm, Lawrence Leichtman > wrote:
> In article .com>,
>
>
>
>
>
> *"DaleW" > wrote:
> > On Apr 5, 3:17�pm, Lawrence Leichtman > wrote:
> > > In article .com>,

>
> > > *"DaleW" > wrote:
> > > > On Apr 5, 11:55�am, Lawrence Leichtman > wrote:
> > > > > In article .com>,

>
> > > > > *"DaleW" > wrote:
> > > > > > On Apr 4, 9:11�am, "DaleW" > wrote:
> > > > > > > Monday I opened a 375 of white as an apertif. I have generally
> > > > > > > liked
> > > > > > > the Gilbert Picq wines, but the 2005 Picq Chablis wasn't thrilling.
> > > > > > > Plenty of ripe fruit, but not a lot of minerality, and seemed a tad
> > > > > > > fat. Tasted on following night it seemed even rounder, without a
> > > > > > > bit
> > > > > > > of zip to give it more liveliness. B-

>
> > > > > > > Dinner was a simple roast *chicken from Keller's Bouchon cookbook,
> > > > > > > along with macaroni & cheese and brussels sprouts. I opened the
> > > > > > > 2005
> > > > > > > Sylvain Pataille Bourgogne. You know how people are always buying
> > > > > > > the
> > > > > > > "wrong" Roumier, Dauvissat, or Lignier? This is first time I ever
> > > > > > > bought based on wrong first name- I realized after buying it I was
> > > > > > > thinking about Sylvain Cathiard. Never heard of this producer,
> > > > > > > might
> > > > > > > as well try. A little oak on the nose, but not vanillay- mostly the
> > > > > > > nose is a pretty rush of crushed raspberries. The palate is a
> > > > > > > little
> > > > > > > less exciting- nice enough ripe red plum and black cherry fruit,
> > > > > > > but
> > > > > > > without the exoticism of the nose. Still, a nice balanced Bourgogne
> > > > > > > with enough acidity to make it food friendly. I've made worse
> > > > > > > mistakes
> > > > > > > A little sip on night 2 seems unevolved- will try again tonight.
> > > > > > > B/B+

>
> > > > > > > Tuesday's dinner was an Italian recipe of *prawns (well, jumbo
> > > > > > > shrimp)
> > > > > > > in *a tomato/pancetta sauce, with broccoli rabe. Needed a
> > > > > > > half-bottle
> > > > > > > of white for recipe, so I chose an inexpensive Italian, the 2005
> > > > > > > Dario
> > > > > > > D'Angelo Trebbiano d' Abruzzo. We served with dinner, and I
> > > > > > > actually
> > > > > > > found it a pleasant surprise (my expectations for $6 Trebbiano are
> > > > > > > limited). Good crispness, light pear fruit, a hint of nuttiness. I
> > > > > > > hestitate to say that Italian whites (certainly a vast array) share
> > > > > > > any common characteristics, but it does seem I get that almond
> > > > > > > meets
> > > > > > > cashew nut aroma on the finish of IT whites ranging from Greco di
> > > > > > > Tufo
> > > > > > > and Fiano *to Arneis. *Anyway, there's nothing complex here- Pepe
> > > > > > > and
> > > > > > > Valentini have nothing to fear- but at $6 before mixed case
> > > > > > > discount
> > > > > > > quite a bargain. Unfortunately, looks like sold out. * * B

>
> > > > > > > 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.

>
> > > > > > So,for Wed dinner Betsy made brisket and matzoh ball soup (with
> > > > > > leftover mac'n'cheese and storebought geflite fish) for Dave's return
> > > > > > from Scotland. I was driving on a Midnight Run, and so only had a
> > > > > > half
> > > > > > glass of wine- the leftover Bourgogne. On night 3 it had picked up
> > > > > > some earth and sandalwood notes, fruit still bright, oxidation
> > > > > > minimal. I'm now having another glass (technically day 4), nice Burg.
> > > > > > I'll raise to B+

>
> > > > > Dale that is the strangest Passover meal I've ever seen. Matzoh Ball
> > > > > soup, gefilte fish and mac and cheese! Was there a kosher wine with
> > > > > that?-
> > > > > Hide quoted text -

>
> > > > > - Show quoted text -

>
> > > > A weird combo of events:
> > > > 1)Betsy makes her grandmother's brisket recipe every Passover.
> > > > 2)Often we are invited to a real Seder, where I get my annual gefilte
> > > > fix, but with David out of town and Betsy's schedule we had a conflict
> > > > this year.
> > > > 3)David and Betsy don't like the fish, but love Matzoh ball soup.
> > > > 4) We had LOTS of leftover mac and cheese (she made Monday for dinner
> > > > for two, the Gourmet Cookbook recipe that could feed 15).
> > > > 5) With all of above, she had a meeting in city at 11 and was then
> > > > picking up David on his flight from Scotland around 2. She made soup
> > > > night before and put brisket in oven (I came home and removed). We all
> > > > converged for a quick meal (she had to go in for evening show), and
> > > > were happy with the mac and cheese as a non-traditional side (well,
> > > > think of it as savory noodle kugel).
> > > > To top it off, I forgot to bring home a Haggadah- we didn't have time
> > > > for questions anyway!

>
> > > > And no, no kosher wine, just a sip of the leftover Burg. Though in the
> > > > past I've liked the kosher cuvee of Leoville-Poyferre.

>
> > > That all sounds even stranger than our pseudo-Sedar though we kept to no
> > > bread products. Because I too made a brisket we had 2003 Segal's Special
> > > Reserve cabernet sauvingon that was quite good. Hagafen Russian River
> > > Chardonnay done in a French style with Matzoh ball soup and gefilte fish
> > > and haroset. Nothing with the chrain.- Hide quoted text -

>
> > > - Show quoted text -

>
> > I told Betsy I wasn't sure if pasta was leavened, but this sure wasn't
> > a seder in any case.
> > Where is the Segal's from?

>
> Pasta is leavened. Segal is from Israel.- Hide quoted text -
>
> - Show quoted text -


Though I'm not Jewish, I don't think pasta is leavened. What would be
the leavening agent. When I make pasta I only use flour, water and
eggs, no yeast or baking powder.