Hell We are having a French shelf dinner tonight with our neighbours and it fell on us to do pre-prandial drink with munchies, and first course. Theme will be Italian reds, so we will have to speak ze French wid da Italian agzent. Munchies will be mini-pizzas with tomato sauce, parma ham, and grana padano. With this I have decided on a Barbera, Barbera d'Asti More (single vineyard) by Boffa. First course will be mushroom risotto. No fresh wild mushrooms here, and the farmed ones taste like boiled string, so I have got me some dried cantarellus tubaeformis (yellowfoot). Yellowfoot tastes, in my never very humble opinion, rather better dried than fresh. I am planning on a Langhe Nebbiolo Enzo Boglietti 2004. What would be your opinion on this? We do have some Tuscan Sangiovese (Mentore, e g, which is a Morellino di Scansano from Manteassi), but I'd guess that they are too sweetish ... decisions, decisions ... I fear the Nebbiolo might be too harsh and tannic.
Your opinions, please. Apparently, you may find them re-posted on dr*nkspl*net later under another user name.
Cheers
Nils