Friday Betsy made a Bolognese sauce to top some fresh pappardelle,
the cooking wine was the 2007 Haut-Rian (Bordeaux Blanc). Lighter
styled Bordeaux blend, lemony fruit, hint of mowed grass. Good
acidity, not especially long, but a pleasant and correct wine. I
happened to look at Cellartracker where scores ranged from 50 to 79,
but to me this is a B-

Dinner wine was the 2000 Falesco Montiano (Lazio). While I mostly buy
more traditonal wines, I've always enjoyed the Montiano merlot. This
is pretty soft and forward, with black cherries and plums, leather,
and a bit of cocoa. Unapologetically modern/international, but quite
tasty, this isn't as structured as some other vintages, for my tastes
drink up now (and enjoy). B+

Saturday we invited some friends (and their dog) over for dinner. I
marinated some lamb chops in a wine/oil/tangerine mix, Betsy made
roast potatoes with garlic and parsley, the friends brought some
asparagus. While grill was heating we snacked on boccancini and
salami, and enjoyed the 2002 Huet Vouvray Brut Petillant. Lovely
bubbly with yeast, honey and citrus flavors. Comparatively full,
bright acids, long, minerally. This is infanticide but it's fun
anyway. A-

1998 Ch. du Tertre
I have some of this, but Jim and Dana brought this over. A nice
showing for a '98 Margaux. Red berry fruit, light vanillin oak notes,
lighter tannins, and good acids. With some time this gets some leather
and earth notes. While not especially tannic, there is a nice backbone
between the acids and tannins, and I don't think I need to hurry on
this. B/B+

1998 Guigal "Brune and Blonde" Cote Rotie
Blackberries and red cherry, still a bit tannic, some herb and smoke.
Some oak signature still apparent, though not in your face. Pretty
good if not compelling, but a few more years might do it some good. B+/
B

Fun night, especially for the dogs.

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.
*

DaleW > wrote in news:3c6b38ca-97ac-420f-9d38-ac70dcbb3b63
@p11g2000yqe.googlegroups.com:

> Friday Betsy made a Bolognese sauce to top some fresh pappardelle,
> the cooking wine was the 2007 Haut-Rian (Bordeaux Blanc). Lighter
> styled Bordeaux blend, lemony fruit, hint of mowed grass. Good
> acidity, not especially long, but a pleasant and correct wine. I
> happened to look at Cellartracker where scores ranged from 50 to 79,
> but to me this is a B-

Hi,

I have always the doubt about what to serve with bolognese: red or white? I
usually serve white when tomato is involved, but I tend to think that pasta
with meat goes better with red.

Perhap's Mike could tell us what is typical to serve with pasta alla
bolognese and anybody could tell us what do they typically serve with it.

TIA,

s.

On Mar 22, 4:02*pm, santiago > wrote:
> DaleW > wrote in news:3c6b38ca-97ac-420f-9d38-ac70dcbb3b63
> @p11g2000yqe.googlegroups.com:
>
> > Friday Betsy made *a Bolognese sauce to top some fresh pappardelle,
> > the cooking wine was the 2007 Haut-Rian (Bordeaux Blanc). Lighter
> > styled Bordeaux blend, lemony fruit, hint of mowed grass. Good
> > acidity, not especially long, but a pleasant and correct wine. I
> > happened to look at Cellartracker where scores ranged from 50 to 79,
> > but to me this is a B-
>
> Hi,
>
> I have always the doubt about what to serve with bolognese: red or white? I
> usually serve white when tomato is involved, but I tend to think that pasta
> with meat goes better with red.
>
> Perhap's Mike could tell us what is typical to serve with pasta alla
> bolognese and anybody could tell us what do they typically serve with it.
>
> TIA,
>
> s.

I've done both red and white (and the latter especially if sauce is
more tomatoey). Typically I'd serve a lighter more acidic wine than
the Montiano, but sometimes(often) it comes down to "what do I feel
like drinking tonight."

santiago wrote:
> DaleW > wrote in news:3c6b38ca-97ac-420f-9d38-ac70dcbb3b63
> @p11g2000yqe.googlegroups.com:
>
>
>>Friday Betsy made a Bolognese sauce to top some fresh pappardelle,
>>the cooking wine was the 2007 Haut-Rian (Bordeaux Blanc). Lighter
>>styled Bordeaux blend, lemony fruit, hint of mowed grass. Good
>>acidity, not especially long, but a pleasant and correct wine. I
>>happened to look at Cellartracker where scores ranged from 50 to 79,
>>but to me this is a B-
>
>
> Hi,
>
> I have always the doubt about what to serve with bolognese: red or white? I
> usually serve white when tomato is involved, but I tend to think that pasta
> with meat goes better with red.
>
> Perhap's Mike could tell us what is typical to serve with pasta alla
> bolognese and anybody could tell us what do they typically serve with it.

I recall a discussion here from years ago that dicussed this very
pairing issue. True ragu Bolognese seems to usually have both milk and
veal in it, so I'd lean toward a powerful but acidic white myself. I
note that in our FAQ, though, Dale suggests acidic red such as Chianti
or Barbera ;-)

Mark Lipton


--
alt.food.wine FAQ: http://winefaq.cwdjr.net

Dale,

We opened a bottle of the 2004 Lazio recently. Once it aired out it
was a solid B, but I thought it was still pretty tight, tannic and
needed more time in the bottle.

Jef


On Sun, 22 Mar 2009 11:02:38 -0700 (PDT), DaleW >
wrote:

>
>Dinner wine was the 2000 Falesco Montiano (Lazio). While I mostly buy
>more traditonal wines, I've always enjoyed the Montiano merlot. This
>is pretty soft and forward, with black cherries and plums, leather,
>and a bit of cocoa. Unapologetically modern/international, but quite
>tasty, this isn't as structured as some other vintages, for my tastes
>drink up now (and enjoy). B+