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
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In article <jJUpb.106940$Tr4.287040@attbi_s03>, "amalia"
> writes:

>
>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?

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
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Ciò che ha detto
Dale Williams )
è così interessante, che devo dire la mia:

>> 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

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

>> do something traditionally Piemontese.
>>
>> We also have a few bottle of the '95 Guido Porro Barolo, purchased......

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

> 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.

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...)

> 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.

You know "agnolotti"?

Luk

>You know "agnolotti"?

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
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"Dale Williams" > wrote in message
...
> >You know "agnolotti"?
>
> 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.

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

"Dale Williams" > ha scritto:

> Wish I could say I had the rabbit agnolotti with a great Barbaresco,
> but my budget that day was more Dolcetto.

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