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Thread: Italian Dinner

  1. #1
    Bill S. Guest

    Default Italian Dinner

    Notes from an Italian themed dinner I arranged, wines from my cellar
    and not tasted blind.

    With roasted spice chickpeas, pesto stuffed cherry tomatoes,
    rullepolse and tartine de foie gras:

    1989 J. Lassalle Champagne Blanc de Blancs – now showing considerable
    colour and with a nice toasty nose, this has matured into a delightful
    taosty wine.

    With lentil and sausage soup:

    2004 Russo Barbicone – the first of a pair of IGT wines based on
    sangiovese.ciliegiolo blends. Very enjoyable nose with hints of tar
    and spice, some tannin and good fruit and length. Drinks well now.

    1999 Roccaccio Fontenova – fruit driven nose, fresh and with a fair
    bit of fine tannin, mellow and tasty now. Sweet finish.

    With wild mushroom (morels and chanterelles) gallettes:

    1995 Badia a Passignano Chianti Classico Riserva – excellent dark
    fruit nose, good fruit in the midpalate and good length. Very smooth
    in the mouth.

    1995 Ruffino Riserva Ducale Gold Label – a riper more roasted nose,
    mellow and smooth in the mouth and with good acidity. Slightly low in
    fruit and not as attractive as the Badia.

    We had a palate cleanser of avocado dressed with soy, EVOO, lemon and
    toasted sesame.

    With roast lamb and vegetables:

    1990 Parusso Barolo – my nose was still not up to par after a bout of
    flu and I failed to detect a whiff of TCA that others noted, but the
    slightly musty earthy nose wasn’t too far off and the tar and fruit
    worked well. On palate, tasty and balanced if a bit rustic, and of
    course if slightly corked, impossible to tell what the fruit levels
    would have been otherwise.

    1990 Scavino Barolo – a more floral nose, more tannin in the mouth but
    quite smooth and less rustic, riper with more fruit in the middle and
    a better wine all round.

    With Roquefort stuffed pears:

    1988 Taurino Patriglione – this Negroamaro based wine has always shown
    well and this, my last bottle, continued that tradition. Dark, with a
    ripe spicy sweet nose, and quite savoury flavours in the mouth, with a
    medium long dry finish, it went very well with the dessert and
    accompanying cheese.

  2. #2
    lleichtman Guest

    Default Re: Italian Dinner

    On Mar 29, 9:27*pm, "Bill S." <wspo...@aol.com> wrote:
    > Notes from an Italian themed dinner I arranged, wines from my cellar
    > and not tasted blind.
    >
    > With roasted spice chickpeas, pesto stuffed cherry tomatoes,
    > rullepolse and tartine de foie gras:
    >
    > 1989 J. Lassalle Champagne Blanc de Blancs – now showing considerable
    > colour and with a nice toasty nose, this has matured into a delightful
    > taosty wine.
    >
    > With lentil and sausage soup:
    >
    > 2004 Russo Barbicone – the first of a pair of IGT wines based on
    > sangiovese.ciliegiolo blends. Very enjoyable nose with hints of tar
    > and spice, some tannin and good fruit and length. *Drinks well now.
    >
    > 1999 Roccaccio Fontenova – fruit driven nose, fresh and with a fair
    > bit of fine tannin, mellow and tasty now. *Sweet finish.
    >
    > With wild mushroom (morels and chanterelles) gallettes:
    >
    > 1995 Badia a Passignano Chianti Classico Riserva – excellent dark
    > fruit nose, good fruit in the midpalate and good length. Very smooth
    > in the mouth.
    >
    > 1995 Ruffino Riserva Ducale Gold Label – a riper more roasted nose,
    > mellow and smooth in the mouth and with good acidity. Slightly low in
    > fruit and not as attractive as the Badia.
    >
    > We had a palate cleanser of avocado dressed with soy, EVOO, lemon and
    > toasted sesame.
    >
    > With *roast lamb and vegetables:
    >
    > 1990 Parusso Barolo – my nose was still not up to par after a bout of
    > flu and I failed to detect a whiff of TCA that others noted, but the
    > slightly musty earthy nose wasn’t too far off and the tar and fruit
    > worked well. On palate, tasty and balanced if a bit rustic, and of
    > course if slightly corked, impossible to tell what the fruit levels
    > would have been otherwise.
    >
    > 1990 Scavino Barolo – a more floral nose, more tannin in the mouth but
    > quite smooth and less rustic, riper with more fruit in the middle and
    > a better wine all round.
    >
    > With Roquefort stuffed pears:
    >
    > 1988 Taurino Patriglione – this Negroamaro based wine has always shown
    > well and this, my last bottle, continued that tradition. Dark, with a
    > ripe spicy sweet nose, and quite savoury flavours in the mouth, with a
    > medium long dry finish, it went very well with the dessert and
    > accompanying cheese.


    I admire your patience in holding the Taurino this long. My 1/2 case
    wwnt 5 years ago and I can't find it in the US anymore.

  3. #3
    Bill S. Guest

    Default Re: Italian Dinner

    I still have most of a case of 1994 Taurino, so I am good for a few
    years. I find that this wine goes very well indeed with cheese.

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