Jeff Grossman
Jeff Grossman
Dinner last night at Perbacco with the cousins... well, cousin, since my 44-year-old brother has apparently forgotten how to park a car in the East Village. Anyway, an interesting menu and nice wines:
sparkling Gavi... Broglia 2009 Gavi "La Meirana" - so, does it work to fizz up a rich, oily, viscous, almond-scented wine? In this case, yes. Made in steel so no barrel scents, no torrefaction, and somehow the bubbles worked with it. Served with the baby octopus and the salads.
young Barolo... Borgogno 2006 Barolo - a glass full of violets and red fruit, I guess it hasn't shut down yet. I knew I was heading for either the beef cheeks or the pork belly so I took a weighty wine (and gave it about 45 minutes of air, all I could, before the secondi).
Prior to dinner I spent a few minutes at Ten Bells:
Carmarans 2009 Vin de Pays de l'Aveyron "Mauvais Temps" - my fer servadou fix, this is a blend of whatever was handy but it's more than half mansoir so it has the dark mineral plus vividly leafy thing going on; nice by itself, even if I was sitting near the salamander and constantly smelling scorched chorizo
Tonight, with Rush Creek, a domestic vacherin mont d'or, and lavender honey, mousse truffe, homemade membrillo, and other things, I opened a bottle of Cantalupo 2000 Ghemme "Collis Breclemae" - not as splendid as the bottle a few months ago, but OK. (Sigh. Why is wine so inconstant?)
sparkling Gavi... Broglia 2009 Gavi "La Meirana" - so, does it work to fizz up a rich, oily, viscous, almond-scented wine? In this case, yes. Made in steel so no barrel scents, no torrefaction, and somehow the bubbles worked with it. Served with the baby octopus and the salads.
young Barolo... Borgogno 2006 Barolo - a glass full of violets and red fruit, I guess it hasn't shut down yet. I knew I was heading for either the beef cheeks or the pork belly so I took a weighty wine (and gave it about 45 minutes of air, all I could, before the secondi).
Prior to dinner I spent a few minutes at Ten Bells:
Carmarans 2009 Vin de Pays de l'Aveyron "Mauvais Temps" - my fer servadou fix, this is a blend of whatever was handy but it's more than half mansoir so it has the dark mineral plus vividly leafy thing going on; nice by itself, even if I was sitting near the salamander and constantly smelling scorched chorizo
Tonight, with Rush Creek, a domestic vacherin mont d'or, and lavender honey, mousse truffe, homemade membrillo, and other things, I opened a bottle of Cantalupo 2000 Ghemme "Collis Breclemae" - not as splendid as the bottle a few months ago, but OK. (Sigh. Why is wine so inconstant?)