Had a pizza brunch with Mark A., Larry S., Christian M., and others in Berkeley this weekend. Wines showed well and the pizzas were even better. Brief TNs below:
2019 Vajra Barolo Coste di Rose: This is the second time I've had this in the past two weeks, and this was shockingly open and approachable (this was popped and poured). Yes, there is a bit of a tannic bite, but I still get plenty of intense, dark red fruit, a bit of earth and mushroom, and beautiful rose/floral aromatics.
At the tasting two weeks ago, I had this next to the '19 Bricco delle Viole and Ravera, with the Ravera definitely closed and needing a decant and the BdV more shut down than when I had it last year, but still somewhat giving at this stage. Perhaps I caught the Coste di Rose at a good time or maybe it was just this batch of bottles, but this was just a beautiful showing.
2015 B. Mascarello Barbera d'Alba: My favorite wine to have with the pizzas. We were out in the sun, so thankfully this wine was served chilled, showing nice balance and well-judged acidity that was not overly aggressive. In some ways, perhaps the least complex of the red wines, but the one that best fit the occasion.
2015 Argiano Brunello di Montalcino: Probably the most intense and "biggest" of the reds, though not over-bearing or gloopy. I didn't spend too much time focusing on this wine, but I remember the tannins being firm, the acidity sufficient, and the red sour cherry fruit being ample.
2013 Edmunds St. John Rocks and Gravel: A stark difference between the three Italian reds, this was comparatively lean, but well-balanced, delicious, and refreshing. A really nice wine.
2017 Petronius Trebbiano Vinho Branco Espumante Natural Brut: A Brazilian sparkling wine. It was surprisingly drinkable. I liked it.
With respect to the pizzas, my favorite was the Pizzeria de Laura Margherita with its light, fluffy crust and flavorful toppings.
The toppings and sauce from Rose Pizzeria (mushroom and burrata puttanesca) had more intense flavors, but unfortunately the crust got a little soft during transport to the house. I'm not sure if this was wood-fired or not, but this was close in style to a Neapolitan.
Gioia mushroom and Margherita were both very good -- the crispiest crust out of the three. Closest thing to a football pizza out of the three. I will say that the Berkeley Gioia was better than the slices I have had at Hayes Valley.
2019 Vajra Barolo Coste di Rose: This is the second time I've had this in the past two weeks, and this was shockingly open and approachable (this was popped and poured). Yes, there is a bit of a tannic bite, but I still get plenty of intense, dark red fruit, a bit of earth and mushroom, and beautiful rose/floral aromatics.
At the tasting two weeks ago, I had this next to the '19 Bricco delle Viole and Ravera, with the Ravera definitely closed and needing a decant and the BdV more shut down than when I had it last year, but still somewhat giving at this stage. Perhaps I caught the Coste di Rose at a good time or maybe it was just this batch of bottles, but this was just a beautiful showing.
2015 B. Mascarello Barbera d'Alba: My favorite wine to have with the pizzas. We were out in the sun, so thankfully this wine was served chilled, showing nice balance and well-judged acidity that was not overly aggressive. In some ways, perhaps the least complex of the red wines, but the one that best fit the occasion.
2015 Argiano Brunello di Montalcino: Probably the most intense and "biggest" of the reds, though not over-bearing or gloopy. I didn't spend too much time focusing on this wine, but I remember the tannins being firm, the acidity sufficient, and the red sour cherry fruit being ample.
2013 Edmunds St. John Rocks and Gravel: A stark difference between the three Italian reds, this was comparatively lean, but well-balanced, delicious, and refreshing. A really nice wine.
2017 Petronius Trebbiano Vinho Branco Espumante Natural Brut: A Brazilian sparkling wine. It was surprisingly drinkable. I liked it.
With respect to the pizzas, my favorite was the Pizzeria de Laura Margherita with its light, fluffy crust and flavorful toppings.
The toppings and sauce from Rose Pizzeria (mushroom and burrata puttanesca) had more intense flavors, but unfortunately the crust got a little soft during transport to the house. I'm not sure if this was wood-fired or not, but this was close in style to a Neapolitan.
Gioia mushroom and Margherita were both very good -- the crispiest crust out of the three. Closest thing to a football pizza out of the three. I will say that the Berkeley Gioia was better than the slices I have had at Hayes Valley.