A Barolo Birthday

Nov 04, 2003 5 Replies
A

My husband discovered a fondness for Barolo on a trip to Italy a few years ago, and we brought home some 1994 Rocche dei Manzoni Barolo on a recommendation. Neither of us have tried this wine, but my notes say the producer is known for complexity, structure and ageability, but that 1994 was a drink-young year, and we should drink this wine this year. (Agree? No?). I'm thinking of making this wine part of his birthday dinner, do you have recommendations for the menu and the wines to proceed/follow the Barolo? I would like to do something traditionally Piemontese.



We also have a few bottle of the '95 Guido Porro Barolo, purchased last year in the US. My notes say we have through 2007 to drink this one, but I'd be interested in your comments. With aeration, should we consider opening this on his birthday too?



Thanks for any advice,



-Amalia _________________ Amalia Freedman Remove X's to reply


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D

I don't know the particular wine, but indeed 1994 was a lighter early drinking year, most are quite ready. Some '95s can go too, though most I'd hold.

For starters, you could go with Gavi, Arneis, or a bubbly Moscato d'Asti. Roero Arneis is my favorite of the Piemonte whites, especially Giacosa's. Don't know a Piemonte dessert wine, though a sweeter styled Moscato could do. We had a mostly Barolo dinner for my birthday last month. Betsy made braised beef in Barolo , using a comparatively inexpensive Barolo I had. A less expensive option might be using a Nebbiolo from Langhe to cook with. I also find Barolo goes very well with game and with mushrooms (tagliatelle with mushrooms is a good match with a lighter Barolo). Of course, Piemonte is famous for truffles. You might think of truffle oil as an accent.

Please report! Dale

Dale Williams Drop "damnspam" to reply

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Ciò che ha detto Dale Williams ( snipped-for-privacy@aol.comdamnspam) è così interessante, che devo dire la mia:

This is among the most famous barolo producers. Very promising bottle.

95 was a better vintage than 94, so you can hold it for more time, even if I do not know the producer.

I don't know how it is easy to find the following wines where you live, but consider also the following wines from Piedmont: among the dry whites: Timorasso of Tortona's hills (very ageing able) among the sweet whites: Loazzolo Moscato late harvest (not sparkling, botrytis affected, the smallest Italian DOC...)

You know "agnolotti"?

Luk

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Oh man. One of the best things I ever had in an Italian-American restaurant was a rabbit agnolotti. Fantastic pillowy pasta - only time I've ever come close to as good a filled pasta was the crab ravioli at Joe Rosenberg's birthday bash in Brooklyn. Wish I could say I had the rabbit agnolotti with a great Barbaresco, but my budget that day was more Dolcetto. Dale

Dale Williams Drop "damnspam" to reply

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You two have given me some good ideas for menu and wine, thank you. The dinner is over a month away, but I will be sure to report back.

Amalia

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"Dale Williams" ha scritto:

It was all for the best. With the rabbit agnolotti Dolcetto is a better match than Barbaresco (red meat dishes with this great wine).

Ciao Cesare

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