Cristian said something about wanting to drink Barolo, so we gathered together Bob Semon, Maureen Nelson, Craig and Beth Potts, and we were off.
While we were still catching our breath and looking over the menu, Craig opened a lovely bottle of 2001 J.J. Prm Wehlener Sonnenuhr Auslese Goldkapsel. I expected something a bit difficult and perhaps backwards but this was friendly the entire way through. Broad full and light all at the same time, with a delicate foamy frothy texture yet still firm and increasingly golden and succulent as it aired. There were reports this didnt go as well with the shrimp and pancetta as expected. But it went pretty darn well with itself.
The 2004 Nigl Grner Veltliner Privat was a different ballgame, both more forceful and more delicate than the Prm, in its own way. The flavor components are all very soft delicate floral nice and gentle, but then the spine is fully coiled and sturdy. Apparently this went well with the tripe, but I wasnt eating that either
Our first red wine was the 2000 Burlotto Barolo Monvigliero which needed a lot of attention but was well worth the effort. A tender little soft square of fruit with slightly spicy band-aid brett. Yet despite the soft structure it was respectably firm to stand up to all of our food. This was a very nice gem of a wine that required focus but offered plenty of subtle joy in return.
Speaking of respectable, the 1997 Brezza Barolo Sarmassa was a slutty floozy but one that you still had to respect. Deep and dark, bloody and juicy, the easiest Barolo to enjoy but with plenty of herbal spice notes underneath to make it interesting and quasi-complex. Fun fun fun.
Hopes were high for the 1971 Rinaldi Barolo Brunate which apparently started off nice when it was first poured but then quickly shut down into a hard acid shell. A few hours later we managed to coax out some of the secrets and by the end of the meal it began showing some very nice aged florals with fuller fruit in the middle. An interesting experience and if only we had a few more hours to give to it!
For dessert we opened the 1996 Baumard Quarts de Chaume which was showing its Moscato Passito di Pantelleria side. Succulent cooked apples and plums with lots of sweet brown fruit that went very well with my vanilla ice cream and cooked peaches dessert. Unfortunately this was not what the wine was supposed to taste like as it was obviously heat damaged. Still, we salvaged what we could and soldiered on
Not a bad way to dine
While we were still catching our breath and looking over the menu, Craig opened a lovely bottle of 2001 J.J. Prm Wehlener Sonnenuhr Auslese Goldkapsel. I expected something a bit difficult and perhaps backwards but this was friendly the entire way through. Broad full and light all at the same time, with a delicate foamy frothy texture yet still firm and increasingly golden and succulent as it aired. There were reports this didnt go as well with the shrimp and pancetta as expected. But it went pretty darn well with itself.
The 2004 Nigl Grner Veltliner Privat was a different ballgame, both more forceful and more delicate than the Prm, in its own way. The flavor components are all very soft delicate floral nice and gentle, but then the spine is fully coiled and sturdy. Apparently this went well with the tripe, but I wasnt eating that either
Our first red wine was the 2000 Burlotto Barolo Monvigliero which needed a lot of attention but was well worth the effort. A tender little soft square of fruit with slightly spicy band-aid brett. Yet despite the soft structure it was respectably firm to stand up to all of our food. This was a very nice gem of a wine that required focus but offered plenty of subtle joy in return.
Speaking of respectable, the 1997 Brezza Barolo Sarmassa was a slutty floozy but one that you still had to respect. Deep and dark, bloody and juicy, the easiest Barolo to enjoy but with plenty of herbal spice notes underneath to make it interesting and quasi-complex. Fun fun fun.
Hopes were high for the 1971 Rinaldi Barolo Brunate which apparently started off nice when it was first poured but then quickly shut down into a hard acid shell. A few hours later we managed to coax out some of the secrets and by the end of the meal it began showing some very nice aged florals with fuller fruit in the middle. An interesting experience and if only we had a few more hours to give to it!
For dessert we opened the 1996 Baumard Quarts de Chaume which was showing its Moscato Passito di Pantelleria side. Succulent cooked apples and plums with lots of sweet brown fruit that went very well with my vanilla ice cream and cooked peaches dessert. Unfortunately this was not what the wine was supposed to taste like as it was obviously heat damaged. Still, we salvaged what we could and soldiered on
Not a bad way to dine