In the no way to explain category, Ganevat sub-category

K

kirk wallace

kirk wallace
Taking advantage of the very gentle, $10 corkage fee at Apizza Scholls in PDX, I handed my botte of '03 JFG les Vignes de mon Pere to the very sweet, very young and very good waitress. As she opened the botte, she said "oh, fancy." I looked up and smiled. "I've never opened a bottle with wax on it, " she said. " Ah." I said, not knowing how to explain, why the wax or how not alone she was when it comes to never having opened this particular wine.

She did a fine job opening it and Fan Fan did an amazing job making it. Electric and refreshing at the same time. Confounding complexity and pure deliciousness.

Oh, and the pizza is very good too. Our first time. Crust style is a bit too crispy for my preferences, but, as that style is their vision, I applaud the execution and the ingredients are top notch.
 
Do you think the pizza there would make a good match if I brought a bottle of Romanée-Conti next time I'm passing through?
 
originally posted by Claude Kolm:
Do you think the pizza there would make a good match if I brought a bottle of Romanée-Conti next time I'm passing through?
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did teh grand council of fetishists anoint all ouillé savagnin as only-drink-at-tastings-wine-dinners-or-with-other-perverts hooch, or was only ganevat so honored?

fb.
 
originally posted by MarkS:
Isn't this wine a bit of overkill for the pie?
Was it a Compte & Chicken topping?
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Overkill in the sense that the flavor would overpower the food?

Or overkill in the sense that he should have been drinking something less delicious?

Doesn't make sense to me.

But I'm still bathing in the idea of bringing your own Savagnin to an airport. The furthest thing from my usual airport fare, but then I don't pretend to have the same style as Kirk!
 
Thanks, Jeff.

And I find that this wine, as well as many Italian orange wines, ( especially, Santa chiara, and gravner's ribolla) are great with good pizza. Something about the char on the crust, the tomatoes sauce and we're usually having some sort of smokey meat topping. Last night it was bacon they cure in house (and really good, young onions.)

Portland seems to get a decent supply of Ganevat. I had the 12 julien en billat. (Pinot noir) off the list at Olympic Provisions NW at lunch.
 
originally posted by Rahsaan:
originally posted by MarkS:
Isn't this wine a bit of overkill for the pie?
Was it a Compte & Chicken topping?
Click to expand...

Overkill in the sense that the flavor would overpower the food?

Or overkill in the sense that he should have been drinking something less delicious?
Click to expand...

In the sense that I doubt I would often drink a $100 bottle with pizza, but hey, Malcomb Forbes used to love Chateau Margaux with hamburgers, so I guess the peasant-upscale combo does and can work!
 
originally posted by kirk wallace:
Thanks, Jeff.

And I find that this wine, as well as many Italian orange wines, ( especially, Santa chiara, and gravner's ribolla) are great with good pizza. Something about the char on the crust, the tomatoes sauce and we're usually having some sort of smokey meat topping. Last night it was bacon they cure in house (and really good young, onions.)

Portland seems to get a decent supply of Ganevat. I had the 12 julien en billat. (Pinot noir) off the list at Olympic Provisions NW at lunch.
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I agree. The Clam Pizza at Franny's with the Santa Chiara is a wonderful pairing.
 
originally posted by MarkS:
In the sense that I doubt I would often drink a $100 bottle with pizza, but hey, Malcomb Forbes used to love Chateau Margaux with hamburgers, so I guess the peasant-upscale combo does and can work!
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That's right, I remember you don't have the most appreciation for pizza.

But what does 'upscale' mean? Price? What does that have to do with whether a given wine is a good match for a particular dish.
 
originally posted by Rahsaan:
originally posted by MarkS:
In the sense that I doubt I would often drink a $100 bottle with pizza, but hey, Malcomb Forbes used to love Chateau Margaux with hamburgers, so I guess the peasant-upscale combo does and can work!
Click to expand...

That's right, I remember you don't have the most appreciation for pizza.

But what does 'upscale' mean? Price? What does that have to do with whether a given wine is a good match for a particular dish.
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I'm just surprised, that's all. The Mon Pere is probably not the first bottle I would grab if I thought about having pizza...now some chicken and morels OTOH (!)
 
Mark, I would choose one of the sous voile savignins for the chicken &morels, but again a matter of tastes.

And Robert, I couldn't agree more. Also Lucca often has the radikon 500ml on the list. Maybe even better with that clam pizza. And if you ever come back to the omnivore/carnivore side of things....
 
originally posted by kirk wallace:
And Robert, I couldn't agree more. Also Lucca often has the radikon 500ml on the list. Maybe even better with that clam pizza. And if you ever come back to the omnivore/carnivore side of things....
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I need to try the Radikon.
 
originally posted by kirk wallace:
Portland seems to get a decent supply of Ganevat. I had the 12 julien en billat. (Pinot noir) off the list at Olympic Provisions NW at lunch.
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And how was it? I have not been a huge fan of the Pinots in the past, but haven't tried this one yet.
 
I loved the '08 julien, but my luck with other more recent bottles of Pinot have not been as good. This one had a touch of what I think was bacterial action/ refermentation. It was tasty, but in a pretty funky way. I had them chill it and that brought the zingy, buzzy upfront flavor and sensation, which I really dislike, under control. They don't have great storage at OPNW; they keep this and a few other fragile wines in the "office", but I am not sure under what conditions. Cooler than the dining room for sure, but given that PDX is having a bit of a heat wave, it probably wasn't the smartest ordering decision.

OTOH, the '09 Pinot (40%)/trousseau (60%) mix that just got released in NYC a few weeks ago ( "Sainte Cecyle") has been great. Worth seeking out.
 
The '08 and '09 Ganevat Juliens both wowed me as exceptionally fine examples of Pinot. The former I shared with .sasha and Jeff G at Ten Bells some years ago (SFJoe showed up late, but I don't recall if any was left by then). More recent examples have been too pricey for me even to worry about, so about them I have no comment.

Mark Lipton
 
originally posted by Michael Lewis:
originally posted by kirk wallace:
Portland seems to get a decent supply of Ganevat. I had the 12 julien en billat. (Pinot noir) off the list at Olympic Provisions NW at lunch.
Click to expand...

And how was it? I have not been a huge fan of the Pinots in the past, but haven't tried this one yet.
Click to expand...

Opened an 05 last year and it was fantastic.

Looking forward to trying some of the older Mags I have.
 
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