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

originally posted by Michael Lewis:

I have not been a huge fan of the Pinots in the past, but haven't tried this one yet.
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i've had a few 12s from my annual stash. some have had a distinctly pissy note, while others have been pure and graceful. i liked the latter bottles a lot, but was not a fan of the former either.

fb.
 
The pinots are too expensive and too variable for me, at least when sourced in NYC. Ditto poulsards. Actually, it goes double for poulsards.
 
originally posted by kirk wallace:
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.
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I was wondering about this wine and the other newly released 2009s that hit US shores recently. They appear to have the Arbois appellation, which is not typical for Ganevat. I heard that they are some sort of collaborative project with another producer, but bottled under the Ganevat label. Do you know much about them?
 
originally posted by fatboy:
originally posted by Michael Lewis:

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

i've had a few 12s from my annual stash. some have had a distinctly pissy note, while others have been pure and graceful. i liked the latter bottles a lot, but was not a fan of the former either.

fb.
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This is a significant issue in the US, too. Some bottles of Ganevat do not fare well on the journey over here. And it's not just the reds, although they seem to have problems more frequently.
 
originally posted by Jeff Connell:
Had some left over pizza crust the other night that would do honour to many a Serious Wine.
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Yes, I bet, given that you are a baker who knows the difference.

In my case, the left-over pizza from Scholls was lovely the next day with bereche reflets d'antans. The solera complexity and the lush fruit were just great. And the overnight in the fridge helped soften the crust of the pizza. That was a good lunch.
 
Kirk-

You'll find Ganevat on the shelf at E&R.

The great thing about Portland, OR is that our top 5 pizza joints are all world class.

My favs:
1. Ken's Artisan Pizza, also my fav. caesar in town
2. Pizza Maria
3. Apizza Scholls
4. Via Tribunali
5. Oven & Shaker
6. Dove Vivi (cornmeal crust)
7. Roman Candle (Franny's NY folks)

Good lists:
1. Pix /Bar Vivant - outstanding Champagne list
2. Ava Genes's - geeky Italian, Dana is ex-Triage/Dressner

Restaurants you should try:
1. Ava Gene's
2. Toro Bravo
3. Pok pok
4. Podnah's BBQ
5. MEC - med exploration co - just opened
6. Tasty & Alder for brunch

Salt & Straw ice cream for dessert.

-mark
 
thanks, Mark. We'll have to try to share a bottle next time i am in town.

We were very disappointed by the food at Ava Gene's, BTW. The only meal i've had in Portland in 4 visits that i can say that about. over dressed "giardini" with run of the mill ingredients; one pasta (the paccheri with a lamb white ragu) was excellent, the other (a spaghetti with squid) suffered mightly from poorly made noodles and indifferent pole beans. Agree about their wine list, absolutely.

Looking forward to trying Ken's next visit - we had to choose between it and Scholls this time.

No love for Le Pigeon or Nostrana? (I preferred Nostrana's pizza (based on past visits, we didn't go this time) to Scholls'. And Nostrana's food was head and shoulders better than AG's.)

Where can i find out more about Roman Cable? I know Duane Sorenson's Roman Candle -- i've had too many of their Kouign Amanns -- but don't know Roman Cable.

and yes, sure do love Salt & Straw, but hate the lines.
 
Kirk:

Sounds like you have a good handle on the food scene here.

- Nostrana is affiliated w/Oven & Shaker - the later is the dedicated pizza joint. I think Cathy Whims is a great chef, but my best meals have been at events w/her outside the restaurant...wine events, etc.

- Fixed a few typos. Over & Shaker, Roman Candle.

- I like AG's - best salads in town IMO...and the home made pasta is also very good...I haven't had enough of the main entrees to comment - I'm usually full from 3-4 salads and pasta.

-mark
 
Ken, glad to hear AG is usually better than our one visit. we were looking forward to their salads, but last Saturday, they were distinctly ho-hum, and over-dressed. And they definitely would have fared better with a high quality hard pasta like rustichella d'abruzzo than the home made spaghetti they served us.

We had a pizza at Oven & Shaker in a prior visit; i recall it being fine, but not nearly as good as Nostrana; but those outdoor tables are hard to beat on a nice day.
 
originally posted by MLipton:
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
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Opened the '08 this eve. Is is still young, but it is blossoming into a very fine Pinot. Maybe not as good at the moment as the '05 Robert brought to PCapp's birthday last year, but on the same wave length, and, I hope, trajectory. Light on the tongue, crushed cranberries and rasberries and clean dirt. Just lovely after 5 minutes. I am hoping for even more as the night wears on.
 
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