A National Doughnut Day for winos

S

Sharon Bowman

Sharon Bowman
The 2009 National Doughnut Day is upon us, today, Friday, June 5.

Raise a pastry and a glass!

May I suggest:

1. Glazed cruller w 1964 Huet "Clos du Bourg" Moelleux
2. Pink frosted doughnut w NV Bornard "Tant Mieux" sparkling poulsard
3. Chocolate cake munchkins w 1989 Mas Amiel Maury
4. Buckwheat doughnut w 1934 Verdelho Madeira
5. Boston cream doughnut w NV Selosse "Exquise"
6. Jelly doughnut w 2007 Brad Kane Winery "El Armadillo"
 
originally posted by Sharon Bowman:
A National Doughnut Day for winosThe 2009 National Doughnut Day is upon us, today, Friday, June 5.

Raise a pastry and a glass!

May I suggest:

1. Glazed cruller w 1964 Huet "Clos du Bourg" Moelleux
2. Pink frosted doughnut w NV Bornard "Tant Mieux" sparkling poulsard
3. Chocolate cake munchkins w 1989 Mas Amiel Maury
4. Buckwheat doughnut w 1934 Verdelho Madeira
5. Boston cream doughnut w NV Selosse "Exquise"
6. Jelly doughnut w 2007 Brad Kane Winery "El Armadillo"
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These are the best wine-doughnut pairings I've ever come across! I almost don't even need to try them.
 
originally posted by Sharon Bowman:
A National Doughnut Day for winosThe 2009 National Doughnut Day is upon us, today, Friday, June 5.

Raise a pastry and a glass!

May I suggest:

1. Glazed cruller w 1964 Huet "Clos du Bourg" Moelleux
2. Pink frosted doughnut w NV Bornard "Tant Mieux" sparkling poulsard
3. Chocolate cake munchkins w 1989 Mas Amiel Maury
4. Buckwheat doughnut w 1934 Verdelho Madeira
5. Boston cream doughnut w NV Selosse "Exquise"
6. Jelly doughnut w 2007 Brad Kane Winery "El Armadillo"
Click to expand...
Wonderful pairings, all except Kane's El Armadillo which we tried with every food we could think of when he was here in Napa a couple of weeks ago. I think Hoke Harden said it was a wine that needed to stand alone where nobody could drink it.
 
eeeew....do I even have to reply? I'm feeling so unclean, as if bathed in confectionery sugar.
 
originally posted by Rahsaan:
originally posted by Sharon Bowman:
Right, but who eats jelly doughnuts?
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The question is what kind of jelly? Also, why did you recommend it with Brad's wine?
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Yes, exactly. Is it a $20 jelly that reminds you of a $60 jelly? Or one of those $60 jobers that remind you of a $20 one?
 
originally posted by Levi Dalton: Yes, exactly. Is it a $20 jelly that reminds you of a $60 jelly? Or one of those $60 jobers that remind you of a $20 one?
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But what what kind of $20/60 jelly?

Not all fruit flavors are created equal. Irrespective of price.

But aside from all of that, where are you paying $20 or $60 for jelly donuts?
 
Uh, New York City of course.

I guess Tokyo might be another suspect. I hear Doughnut Plant products are about twice as expensive in Tokyo as compared with what they are on the Lower East Side.
 
originally posted by Rahsaan:
originally posted by Levi Dalton:
Uh, New York City of course.
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You must shop in special places.
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Sometimes it feels that way when the cashier gives you a total. But then you look at the sign and it does say D'Agostino or Duane Reade, not Dean and Deluca (also in Tokyo, I would note, where they also serve Doughnut Plant doughnuts).

Sometimes it is hard to tell the difference from the charge on the receipt.
 
Doughnut Plant! I've never had one fresh. There is a place near me that takes day-old ones and makes them into bread pudding. That's yummy.
 
A trip to the source is worth your time. I've never had one from a secondary vendor that tasted as good as those from the Plant itself. The counterman at the Plant is low key and nice. The apple cider sold there is good, too. I tend to go when making a trip to the Essex Street Market for cheese or some such.
 
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