Barolo (Thursday 10/11 @ 6:45PM)
Sh@n A: 2013 Burlotto Monvigliero
Jonathan Sirot: 2005 A. Conterno Cicala
CliftonD: 2008 Oddero Brunate
Greg K: 2006 Brovia Garblet Sue
Julius L: 2007 Sandrone Le Vigne
Champagne: Greg K has offered to generously bring an additional bottle of champagne
Barbaresco (Wednesday 10/17@ 6:45PM)
Sh@n A: 2004 Roagna Asili
Diane Kessler: 2001 Giacosa Asili
Julius L: 2005 Sottimano Barbaresco Currá
Thomas Rippe: 2011 Pio Cesare Il Bricco
Champagne: Billicart Salmon Rose via Mr Rippe
Maybe:
Jonathan Sirot
Details
Roster Size: Target 9, at least 5
Wine: Something nice (really rough guidepost of $100+ bottle)
Stems: Restaurant
Location: Fabio Cucina (Midtown East)
Please PM me if you wish to get added/removed to list; this will allow for consistent time stamping in case there is overage.
I defer to groups wishes on Champagne (please post below your preference or donation of a 10th bottle!)
Please send me your wines now or closer to date
Please PM me any suggestions or post here below
Don’t you just love a new kid moving in on the block and a starting off with a big splash! I’ll bite. My Barbaresco collection is a bit light, but I’ll go for the Barolo dinner. I have to check my actual cellar, but if Cellartracker is right, how about a 2000 A. Conterno Granbussia.
Nerve racking for all sorts of reasons. Does bringing a sparkling red nebbiolo preclude me from future invites? How many stems is not enough or too much? Who is going to manage the pouring? Jay Hack has my favorite avatar and he is really going to come too!
How do you dinner + plates + glasses? I can see 8 glasses being great, letting wine evolve in the glass, etc., equally - letting you go back and revisit etc. But this seems only feasible for a “tasting” with some platters of cheese/charcuterie, vs. a full on dinner with a full plate in front of you.
Family style appetizer selection
Family style pasta tasting course (including mushroom risotto or ravioli, etc.)
Choose your own entree (including steak, steal, pork)
Choose your own dessert
3 red steps, 1 champagne stem, and I potentially 1 white stem
After perusing my small but quality selection of Barolos in my cellar, I have decided that I will bring a 2005 A. Conterno Cicala. It will be nice to compare to Jay’s 2000.
This restaurant is literally around the corner from my office. If anyone wants to drop off bottles early for decanting or just storage so you do not have to schlepp (an Italian term) them all over the city, I will only take a small taste.