Greetings,
We're taking Chris up on one of his suggestions.
Barolo/Barberesco/Nebiolo at I Nonni.
Buon Giorno Italia
I Nonni Ostera Enoteca
Buon Giorno
981 Sibley Hwy (13)
651 905 1081 Lilydale 55118
Cheers,
Jim
6. If you wanted to make me venture out to try something new, we
could revisit Barolo and Barbaresco. I wouldn't mind learning
more about Niebolo. I still feel a little uncomfortable buying
these. That is to say, without knowing what I should expect from
the bottle.
----- Forwarded message from Chris <c2708(a)yahoo.com> -----
From: Chris <c2708(a)yahoo.com>
Subject: Re: Wine(a)thebarn.com, address
To: "Jim L. Ellingson" <jellings(a)me.umn.edu>
In-Reply-To: <20040318151718.GA5610(a)poblano.me.umn.edu>
Jim,
Actually, I have several ideas. These ideas are largely driven
by what I have in my cellar at home.
1. I have a vertical of Chablis that I wouldn't mind tasting and
discussing through.
2. I have a horizontal of Chateauneuf-du-Pape, and several
variations of that regional horizontal theme.
3. A series of 1997 or older California Cab. (I don't think
we've done anything like that in a while.)
4. The bottle of Pinot I had last night helped keep the flame
alive. Lately, I had splurged on several $100 plus bottles and
had TERRIBLE disappointments. You know I am no novice, but by
the bottles you would've thought I had no idea what I was doing.
So, Pinot is (like this week) always an option.
5. Cote-Roti and/or Cote-Roti look-a-like Syrahs. I have a few
we all might be itnerested in tasting. No crap Syrah/Shiraz
though, put a price floor on that one perhaps?
6. If you wanted to make me venture out to try something new, we
could revisit Barolo and Barbaresco. I wouldn't mind learning
more about Niebolo. I still feel a little uncomfortable buying
these. That is to say, without knowing what I should expect from
the bottle.
7. Excellent (again mabye a floor) California/Burgundy
Chardonnay. (I know what you're thinking...excellent California
Chard? Chris...) I believe that I have a few that would be a
good and tasty.
8. If we wanted a two fer, we could organize a sparkler party on
Sunday morning. I've got a couple that might be fun.
What do you think?
Chris
--- "Jim L. Ellingson" <jellings(a)me.umn.edu> wrote:
> Hi Chris,
>
> Any idea as to what you'd like to to on 4/8/04?
> use the web page to change your address.
>
> (add/subscribe the new one and unsub the old one
> to//from the list "wine" ...)
>
> http://www.thebarn.com/cgi-bin/lsg2.cgi
>
> Cheers,
> Jim
>
>
> On Wed, Mar 17, 2004 at 05:24:40PM -0800, Chris wrote:
> > Hey Jim,
> > I am coming to Minneapolis on Friday April 2nd, and will be > in
> > town until the 11th. So, Thursday April 8th I'll be joining > the
> > crew. Can't wait to see all of you again, and join in on > some
> > great wine and food. Notice the wine comes first!
> >
> > Hey, how do I change the email address that this goes out > to? I
> > am getting rid of this one, it gets too full of junk mail.
> > Just thought I would give a heads up.
> > Chris
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
e Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
Greetings,
Bob's made the reservation for 8 to 10 people at
Sapor, 6:30 p.m. Tonight. $5 per person in lieu of corkage.
Style du jour is Zinfandel/Primitivo. Food tends to be spicey.
Betsy
Bob
Fred
Janet (Primitivo?!)
Lori
Jim/Louise
Warren/Ruth (Primi-Diva?)
Roger LeClair
Bill Sobolewski
Probably bob should up the reservation.
We had great food at JP's last week.
Cheers,
Jim
----- Forwarded message from The 30 Second Wine Advisor <wine(a)wineloverspage.com> -----
X-MessageWall-Score: 0 (enet.umn.edu)
Date: Wed, 10 Mar 2004 14:37:00 -0500 (EST)
To: jellings(a)me.umn.edu
Subject: 30 Second Wine Advisor - Zin and 'za
From: The 30 Second Wine Advisor <wine(a)wineloverspage.com>
X-Sender: <wine(a)wineloverspage.com>
THE 30 SECOND WINE ADVISOR, Monday, March 8, 2004
___________________________________________________________________
TODAY'S SPONSOR:
* California Wine Club Highly rated wines discounted up to 58% off
normal retail!
http://www.cawineclub.com?Partner_ID=winelovers
___________________________________________________________________
IN THIS ISSUE
* ZIN AND 'ZA We continue the quest for the perfect pizza match.
* MADRIGAL 2001 NAPA VALLEY ZINFANDEL ($25) Big but refined, a
stylish Napa Zin.
* ADMINISTRIVIA Change E-mail address, frequency, format or
unsubscribe: "Administrivia" at the end of this page.
___________________________________________________________________
ZIN AND 'ZA
Anyone who believes that wine enthusiasts graze only upon high-tone
gourmet fare like foie gras and the classic French "mother sauces"*
need only inquire about which wine goes best with pizza to get a
quick attitude adjustment.
In fact, based on both E-mail questions and the response to
periodic Wine Lovers' Voting Booth surveys that take on this
Important Question, just about everyone who claims a serious
interest in wine will eagerly pair it with the world's favorite snack food.
To be honest, when I'm enjoying a sizzling slice of pizza with its
perfectly balanced blend of molten mozzarella, tangy sauce and
hearty toppings, I'm likely to choose a beverage that can be
swigged with gusto to wash it down: A cold beer, perhaps, or tall
glass of iced tea.
But turn that snack slice into dinner by serving it on a plate and
eating it neatly with knife and fork, and wine becomes the beverage
of choice. After all, wine was made to go with food, and a big part
of the enjoyment of wine-as-hobby for many of us is pursuing the
infinite variety of flavor experiences that matching wine and food can bring.
For years, I adhered strictly to the conventional wisdom that
Italian reds in general and Chianti in particular make a perfect
marriage with pizza; and you certainly can't go wrong with this
approach. Lately, though, I've become a great fan of Argentine
Malbec with standard pizzas, finding its combination of forward
fruit and zippy acidity works even better than Chianti for me.
But whenever we take an informal "Voting Booth" poll on the topic
(most recently in January 2002), the wine-loving people's choice is
generally neither Chianti nor beer (and certainly not Malbec), but
that quintessential American red wine, Zinfandel.
I don't fully get this - to my palate, most Zins are too soft (low-
acid) and too alcoholic to make a perfect pizza match. But hey, I'm
always willing to make a sacrifice in the name of research, so the
recent arrival of a newly released 2001 Zinfandel from Madrigral,
one of my favorite small California producers, prompted me to phone
out for a sausage-and-garlic pie from my usual purveyor,
Louisville's Tony Boombozz.
Thus fortified, we sat down for a wine and pizza dinner last night,
and ... hey! ... this stuff is pretty good! Another? Don't mind
if I do. Zin and 'za may not convert me entirely from Malbec, or
beer. But it's certainly a palatable option. The details are below.
_____________
* FOOTNOTE: Wondering what the five "mother sauces" are? Actually
those wacky French chefs count six, but for categorical purposes,
they wrap the two "emulsified" sauces into one. There's the
standard white sauce Bechamel; its light stock-based sibling
Veloute; the brown sauce Espagnole; the joined-at-the-hip
Hollandaise and Mayonnaise, and the good old oil-and vinegar
Vinaigrette. Wines to go with? That's another story for another
day.
___________________________________________________________________
TALK ABOUT WINE ONLINE
What's your favorite pizza wine? Talk about this and other wine-
related topics in our Wine Lovers' Discussion Group, where you're
always welcome to participate in the online wine conversations. To
join in an interactive round-table online discussion on today's
article, click to
http://www.myspeakerscorner.com/forum/index.phtml?fn=1&tid=49144&mid=415878
If you prefer to comment privately, feel free to send me E-mail at
wine(a)wineloverspage.com. I'll respond personally to the extent that
time and volume permit.
___________________________________________________________________
MADRIGAL 2001 NAPA VALLEY ZINFANDEL ($25)
Very dark ruby in color, this stylish Zinfandel offers distinct
raspberry aromas but shows more restraint than "fruit-bomb" styles
of Zin; distant herbal "leafy" and "sappy" scents form a subtle
backdrop. Ripe mixed-berry fruit shows on the palate, with
structure provided more by 14.5 percent alcohol than acidity,
creating an offbeat textural impression that seems both soft and
full at the same time. It's a big mouthful of Zin fruit, with
appetizing berry flavors in the finish. (March 9, 2004)
FOOD MATCH: We sampled it with a hearty pizza to test Zin's
affinity for the humble Italian pie, and it worked well enough,
although a little more acidity might have made for a more snappy
food match. Next time I would serve this one with Zin's most
favored companion, char-grilled meats.
VALUE: Retailers may knock a few bucks off this at-the-winery
price, which runs a bit above the limit for everyday wine for most
of us, but it's certainly competitive in value and price with
similar quality Zinfandels in today's market.
WHEN TO DRINK: I like Zinfandel young and fresh, but this big boy
certainly wouldn't suffer from a little cellar time.
WEB LINK: The winery's informative Website includes forms you can
use to order wine (local laws permitting) direct from Madrigal:
http://www.madrigalvineyards.com/
FIND THIS WINE ONLINE: In addition to the winery Website, you can
find online vendors for Madrigal wines on Wine-Searcher.com:
http://www.wine-searcher.com/find/Madrigal/-/-/USD/A?referring_site=WLP
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Wednesday, March 10, 2004
Copyright 2004 by Robin Garr. All rights reserved.
----- End forwarded message -----
--
------------------------------ *
* Dr. James Lee Ellingson, Adjunct Professor jellings(a)me.umn.edu *
* University of Minnesota, tel: 651/645-0753 fax 651 XXX XXXX *
* Great Lakes Brewing News, 1569 Laurel Ave., St. Paul, MN 55104 *
