Here are some very simple notes from last Saturday night, enjoyed with
15 of my best friends, who possess highly varying levels of wine knowledge. Each was instructed to bring either wine or food, and for the most part we tried our best to plan out the flights and pair things with each other after everyone arrived. Some brought both.Most importantly, everybody had a really, really good time.
With assorted Italian cheeses (Fontina Val d'Aosta, Aged Provolone, Montegrappa, and Gorgonzola Dolce), Cheese-Fociacca and Italian bread with garlic/olive oil dip, and balsamic vinegar dip, Prosciutto and mozarella rolls, and Prosciutto cups filled with feta cheese and spinach:
Rive Della Chiesa Prosecco, NV - "Smooth, smallish bubbles, bready and yeasty, and yet still not bone dry. Excellent prosecco!" - B+
2005 Avanti Pinot Griggio - "Buttery - oak/malolactic? Smooth with a fairly full mouthfeel, good but not as bright as I'm used to. Too Californian and not enough fruit. C+2005 Pino & Toi Maculan, Veneto - "A bit chard like, somewhat soft, but w/good fruit and good acidity. Flavors were simple and subtle though, so it was hard to put a finger on this one." B
With pork stuffed tomatoes, Italian bread Bruschetta, and of course the cheeses, breads, and dips from above:
2002 Banfi Chianti Classico Riserva - "Big complex nose, w/oak and dark red fruit. Slightly phenolic. Medium-full in mouth, complex berry notes, great fruit, medium finish. Very pleasant" B2004 Banfi Rosso di Montalcino - "Big nose, more complex than the C.C. Also a darker ruby color. Slightly hotter than the above, well resolved silky tannin, with a complex cedar and red berry flavor and a lingering finish. Great stuff." B+
Served with the remnants of the food above, while Bert and I were busy cooking:
2003 Ca' La Bionda Valpolicella Classico Superiore - "Red fruit and oak on nose. I have NOTHING to compare this to. I like it though, good ref fruit and easy finish. Pleasant." BServed with my very well executed Brasato el Barolo (4.7lb sirloin tip roast marinated overnight in a bottle of Barbera, celery, carrots, thyme, bay leaves, salt, pepper and cooked in the same, with the sediment pour from the Barolo as well, olive oil, and butter. Braised for 3.25 hours. On the side, a fantastic mushroom risotto from Bert:
1996 Germano Ettore Barolo Prapo - "Smelled exactly like a freshly tarred roof when opened. Tasted bitter and astringent on opening, decided to decant. Decanted 3.5 hours. Lots of sediment, that went into the roast after decanting off. When served, HUGE nose of tar and massive amounts of lighter red fruits (cherry, strawberry, etc). Fantastic depth and complexity, silky, elegant structure, and excellent length. Absolutely fantastic stuff, but I can't really compare this to other Barolos...yet." A-1998 Nicolis Amarone Classico - "Very concentrated, raisinated nose with huge concentration. Very concentrated but well integrated red fruit. VERY long finish, goes on and on...fascinating and awesome! I look forward to trying others." A-
Served by itself, more or less, as a pre-dessert dessert wine:
NV Scagliola Brachetto d'Acqui - "Sweet, slightly tannic, good acidity, fun, rather simple but well made. Eerily similar to black muscat, but with bubbles." - B+
With almond biscotti (but not dipped!):
1999 Capezzana Vin Santo di Carignano Riserva - "Oaky, cognac-like nose, taste was a bit of Oloroso sherry with a touch of Bual Madiera. Great bright acidity, nice finish, probably the best vin santo that I've had." B+Then once we'd gone through all the Italian wines, some people were craving more, so I raided the cellar for:
2004 Heron Pinot Noir - good QPR Vin de Pays d'Oc PN. B2001 Nelson Estates Cabernet Franc (which was spectacular - concentrated, rich, structured, and complex, with a fantastic, long finish!) A
2003 Los Vascos Cabernet Sauvignon - probably good but certainly not after the stunning Nelson Estate Cab Franc! Hard to rate, my palatte was more or less destroyed by this time, but it was definitely a much lesser wine than the Nelson. B?- Chris
PS - sorry to DaleW for ripping off his grading system.