Peter Creasey
Peter Creasey
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. . . . . . Pete
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Barolos w/dinner (menu)
- Thread starter Peter Creasey
- Start date
Peter Creasey
Peter Creasey
Mark, all of the Barolos showed well and as expected. The Giacomo Conterno Monfortino Barolo Reserve '02 was quite notable for its high $$$ market value... and it was unquestionably excellent.
I actually questioned the Brunate with the Branzino ahead of time and my thesis was not very well received -- the counter was that Nebbiolo is related/similar to Pinot Noir!?! Actually, it was okay but a nice white would have been my preference.
. . . . . Pete
I actually questioned the Brunate with the Branzino ahead of time and my thesis was not very well received -- the counter was that Nebbiolo is related/similar to Pinot Noir!?! Actually, it was okay but a nice white would have been my preference.
. . . . . Pete
originally posted by Peter Creasey:
I actually questioned the Brunate with the Branzino ahead of time and my thesis was not very well received -- the counter was that Nebbiolo is related/similar to Pinot Noir!?! Actually, it was okay but a nice white would have been my preference.
I've eaten fish with Barolo because I don't eat meat so it sometimes happens at dinners. But it is very suboptimal and you would usually want something in the fish prep/sauce to help it marry with the wine. You would also ideally want the fish to not be branzino. I think Red Burgundy tends to be easier because of the nature of the fruit/tannin, but still would prefer those fish to not be branzino.
originally posted by Peter Creasey:
Mark, all of the Barolos showed well and as expected. The Giacomo Conterno Monfortino Barolo Reserve '02 was quite notable for its high $$$ market value... and it was unquestionably excellent.
Well, none of those wines are exactly bargains... The Giacosa would cost you even more these days. The Conterno is also noteworthy for being the only one of those wines I'd consider mature right now.
I actually questioned the Brunate with the Branzino ahead of time and my thesis was not very well received -- the counter was that Nebbiolo is related/similar to Pinot Noir!?! Actually, it was okay but a nice white would have been my preference.
Your friends have a weird conception of food/wine pairing, Pete.
Mark Lipton