Barolo dinner at Grappa Thursday night. Great evening. Grappa put together a menu that paired well and gave us great service as usual. I wasn’t feeling well at all yesterday (this week) so no formal notes but will not general impressions/takeaways here.
With Carpaccio (Killer carpaccio that is marinated in a complex mix of wine/liqour/seasonings for weeks - delicious)
2007 Boizel Grand Vintage Champagne. Nice, light blend of PN & Chard, with fine mousse. Great w the Carpaccio.
NV Bellefon Rose Champagne. Once I tasted this, my palate wanted to stay with the Rose - in my Rose wheelhouse: Fine, light to med bodied, good red fruit, great complexity. YUM.
1970s: (3 hrs slow ox, then decant just before serving)
1970 Germano Barolo
1971 Terre del Barolo Barolo Riserva Numerata
1978 Marchesi di Barolo Barolo
The ritual/saga started earlier in the day with some slow ox. The 1978 seemed advance so I opened a 1970 which seemed slightly corked, so I opened a 1971 which was murky in colour. So, I gave the 3 hrs, carted them off to the restaurant and hoped for the best. All 3 improved and ironically the 1978 was the best of the bunch - best colour, most alive. The other two showed ok but for me were a bit disappointing. My takeaway here was not to underestimate how older bottles can come alive with some gentle slow oxing and to not be too discouraged with initial indications on opening.
1990/1996/1996: (1 hr decant)
1990 Parusso Barolo Mariondino - don’t judge this bottle by it’s label. It was immediately appealing. Very smooth with elements well integrated but good fruit still showing. Lots of life left. Consistent with other recent bottles.
1996 Pio Cesare Barolo Ornato - again appealing right away. Cesare’s Ornato seems to show well consistently for me, from good vintages. This was know exception. Deeper and fuller than the 1990.
1996 Luigi Pira Barolo Marenca - this started off looking and smelling more advanced, perhaps oxidized. However, with about 1 hr to 1.5 hrs, this wine came alive and was wonderful. this was a relief as I have 6 more to go. The takeaway here is that this wine is drinking well but needs a good 2 hrs or more to show well or risks disappointing.
All 3 were drinking well with lots of life ahead.
1999’s: These had 2+ hrs decanting time
1999 Roberto Voerzio Barolo Cerequio. The nose on this was bigger, fresher, riper and very appealing. It is the type of intoxicating nose that makes me feel I can get lost in the glass. On the palate, it was smooth and rich, but not as deep or complex as the Cascina Francia. The style was very much fruit forward, approachable despite being a very big wine. Solidly into it’s drinking window.
1999 Giacomo Conterno Barolo Cascina Francia. Not as expressive on the nose as the Cerequio but bigger, deeper, and more complex. This was my preference for the palate. Drinking very nicely but clearly has a long long way to go.
For those who like the fruitier/approachable style, I get the appeal of the Cerequio. I loved the nose. In the end my palate seems to edge closer to Cascina Francia. Both were terrific wines.
Overall is was wonderful to take a journey through time with these wines while enjoying them with good friends and food. Great way to spend a Thursday, or any evening.[media][/media]