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Default TN: Chablis, Bourgogne, Trebbiano

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.

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Default TN: Chablis, Bourgogne, Trebbiano

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.


Dale, May I ask what the relative price tag was on the burg?

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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 4, 9:13?am, "Bi!!" > 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.

>
> Dale, May I ask what the relative price tag was on the burg?- Hide quoted text -
>
> - Show quoted text -


Somewhere in the $16-18 range, it was a 20% off sale at Zachys (which
might equal regular retail some other places).

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Default TN: Chablis, Bourgogne, Trebbiano

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-


Dale, do you see this as a function of producer or vintage? Is '05
going to turn out to be a bit too hot for Chablis?

Mark Lipton
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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 4, 9:29�pm, Mark Lipton > wrote:
> 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-

>
> Dale, do you see this as a function of producer or vintage? *Is '05
> going to turn out to be a bit too hot for Chablis?
>
> Mark Lipton


I've liked Picq before. I think Gilman felt that Chablis has some
great wines, but not the consistency of 2004. Will look up tomorrow.



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Default TN: Chablis, Bourgogne, Trebbiano

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+

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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 5, 1:44?am, "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+- Hide quoted text -
>
> - Show quoted text -


That's a pretty good showing for a Burg under $20.

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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 5, 9:15?am, "Bi!!" > wrote:
> On Apr 5, 1:44?am, "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+- Hide quoted text -

>
> > - Show quoted text -

>
> That's a pretty good showing for a Burg under $20.- Hide quoted text -
>
> - Show quoted text -


I haven't tasted much yet, but the rep of 2005 reds seems to be the
uniformity from top to bottom. Gilman, Kolm, Meadows all seem to agree
that it is a very strong vintage on the lower end. As prices are
outrageous on higher end, that's comforting to me. I bought a few
bottles of Clos de Lambrays at opening prices - and that's the end of
the GCs for me. Doubt many 1ers, either, at prices I see. But
hopefully I can find some Bourgognes and village wines (and maybe 1er
Savignys or the like) that satisfy.

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Default TN: Chablis, Bourgogne, Trebbiano

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?
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Default TN: Chablis, Bourgogne, Trebbiano

In article >,
Mark Lipton > wrote:

> 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-

>
> Dale, do you see this as a function of producer or vintage? Is '05
> going to turn out to be a bit too hot for Chablis?
>
> Mark Lipton


From what I have read it may have been and that could have pushed up the
alcohol levels.


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Default TN: Chablis, Bourgogne, Trebbiano

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.

  #12 (permalink)   Report Post  
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Posts: 271
Default TN: Chablis, Bourgogne, Trebbiano

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.
  #13 (permalink)   Report Post  
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Posts: 4,554
Default TN: Chablis, Bourgogne, Trebbiano

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?

  #14 (permalink)   Report Post  
Posted to alt.food.wine
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Posts: 629
Default TN: Chablis, Bourgogne, Trebbiano

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.




The only thing Valentini has to fear is increase in the exchange rate.

  #15 (permalink)   Report Post  
Posted to alt.food.wine
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Posts: 271
Default TN: Chablis, Bourgogne, Trebbiano

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.


  #16 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 1,930
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.

  #17 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 629
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.


No it isn't. Pasta is simply flour and water, sometimes with eggs.

  #18 (permalink)   Report Post  
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Posts: 85
Default TN: Chablis, Bourgogne, Trebbiano

Bi!! wrote:

>
> 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.
>


It isn't so much the leavening agent as the possibilities, peas are not
kosher for passover because they are "leavened". the rules are very
complex and differ somewhat (in interpretation) from tradition to tradition
  #19 (permalink)   Report Post  
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Default TN: Chablis, Bourgogne, Trebbiano

On Apr 6, 10:20�am, Joseph Coulter > wrote:
> Bi!! wrote:
>
> > 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.

>
> It isn't so much the leavening agent as the possibilities, peas are not
> kosher for passover because they are "leavened". *the rules are very
> complex and differ somewhat (in interpretation) from tradition to tradition


Thanks for the clarification.....hence the disclaimer! :-)

  #20 (permalink)   Report Post  
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Default TN: Chablis, Bourgogne, Trebbiano

In article .com>,
"Bi!!" > wrote:

> 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.


Regardless of your statement, pastas are not considered Kosher for
Passover. The flour in them is the problem. Flour for Passover must meet
certain requirements and no pastas do except those specifically made for
Passover.


  #21 (permalink)   Report Post  
Posted to alt.food.wine
external usenet poster
 
Posts: 629
Default TN: Chablis, Bourgogne, Trebbiano

On Apr 6, 10:43 am, Lawrence Leichtman > wrote:
> In article .com>,
>
>
>
> "Bi!!" > wrote:
> > 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.

>
> Regardless of your statement, pastas are not considered Kosher for
> Passover. The flour in them is the problem. Flour for Passover must meet
> certain requirements and no pastas do except those specifically made for
> Passover.



What? Flour is flour...

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