Choose a wine for me too (il buco alimentari, NYC)

WINE TALK
1

Was really impressed with the analysis and discussion on the Batard thread, so I thought that I would give it a try myself.

Heading to Il Buco Alimentari tonight for dinner. Looking for 1 bottle only, under $150.

We drink all sorts of stuff, generally going for more full bodied stuff, but we love a great AFWE wine when done well too.

We don’t drink Italian that much so we need some help with the list. http://www.ilbucovineria.com/menus/Vino.pdf

Thanks!

2

Either Caprai Sagrantino: 25 Anni or Collepiano. Wines are hard to find and scream cold weather fare. 25 Anni generally $125 or more at retail FWIW.

3

I hope that for your sake the food there would be good. I find that it’s a thin wine list when compared to most other decent Italian restaurants in New York City. I simply don’t find much value with the wines that I know. If pressed to spend $150 on an Italian red, I’d probably get 2 bottles and configure among the Avignonesi, the Badia Coltibuono and the Scacciadiaveli Sagrantino. While the Caprai 25 Anni is already way over your stated budget, I also think it’s overpriced and much too young to drink and usually requires 15+ years. Besides, it may not to be close to an AFWE kind of wine that you seek.

4

Ramon is right, 25 Anni is too young. Somehow I thought it was 00, misread the vintage.

01 Musar is about ready. We had this and the 99 earlier this year and liked them both.

5

Thanks gang! I appreciate the help!

I was also looking at:
Bea Rosso di Veo 2007
Russo Etna Rosso “San Lorenzo ” 2008
Chamonard Morgon “Clos de Lys” 1998
and
2007 Rainoldi Valtellina Superiore - Inferno Riserva

We’ll see what the somm recommends and I’ll report back on food and wine.

6

red----Bonavita Faro 2011
white—López de Heredia Tondonia 1999

7

Lots of good choices. I would go for the Rainoldi, but there are many others. If the manager Roberto Paris is there, ask him for a recommendation.

8

Too late for your meal but the one wine that I would jump on is the Benanti Pietramarina. I should have bought more when I had the chance. If wanting a red I would probably go with the Bea Rosso di Veo as I generally like all the Bea wines and this one has at least a little age on it.

9

Thanks again for all of the advice, everyone. After a discussion with the somm, we ended up going with the Sagrantino Collepiano. At first we were sure that we’d f*cked up when it tasted like bloody water with tight tannins. After a good 45 min in the decanter, it began to open nicely. Black/Blue fruit, leather, tobacco…Wish that I’d had him open it up like 5 hours ahead.

Food was OK. The pastas seem like the way to go. Instead of getting the lauded short rib, we split the porchetta. Not too good. Chewy, not crisp skin, tons of fat. Not too much flavor…I won’t be returning…