Italy’s about as broad a theme as one can get. We certainly should narrow it down. Are folks maybe interested in a Tuscan themed flight, after all bistecca alla fiorentina is basically porterhouse.
Most of my Italians are Piedmont, followed by Tuscany, with a few scattered ones from other regions.
Thoughts?
I’m just back from California (thank you Cindy for signing us up), and I like your thoughts on the wines, Dale. I love Tuscans and steak, and I was thinking about bringing a Tuscan and an Amarone to segue to the cheese course.
Sounds good to me. I have a mag of 95 Montevertine Il Sodaccio, based on the 750s it’s drinking pretty well. Should be a good steak wine. Will also bring something probably from Piedmont, and a Recioto d.V for dessert? OK if we break with theme and I bring a Champagne as starter?
Anne-Marie and I just got back from Tuscany on Sunday, so if we do Tuscan sango that’s fine by me.
When we were there, we stayed at /explored an area of Tuscany I didn’t know much about before, the Montecucco (just South of the Montalcino zone, just across the Orcia river). I was really impressed by some of the Montecucco 100% Sango bottlings. If a younger wines are OK, I’d like to bring 2 Montecucco Sangos I brought back with me (one just won the '10 Tre Bicchieri) that I’ll probably decant the night before. They should pair GREAT with the steak, but I’m also curious what other palates think…
Or, if everyone prefers something older/ well-known, I could probably dig something up… Thoughts?..
FYI…due to content filtering at work for the Berserkers board 
, it might take me a while to respond here.
Firstly, fix that problem with the work filter!!!
Secondly, do you have any detailed notes about the Montecucco??
Scott - This would be a totally new area for me - yes, I’m interested.
I was very impressed that there was Sango from this “upstart” DOC that could rival anything from Montalcino or Chianti. It would be fun to compare the Montecucco wines to other 100% Tuscan Sangos from Montalcino, Montepulciano, Chianti, etc.
Would the theme “100% Tuscan Sango Bottlings” be a good one for everyone?.. Could be young or old, IGT or DOC/DOCG - just good… (However, I do like your idea of Amarone at the end with cheese).
Todd - no detailed notes… We visited just 2 Montecucco producers - Colle Masari and Salustri. Both were consitantly fine across all their bottlings. At any of the area restaurants, I was asking for other Montecucco suggestions from their wine lists. I felt I was just scratching the surface over there.
Would love to try the Montecuccos.
OK with Sangiovese, though would prefer not to restrict to 100%, as that would eliminate classical CCR (and things like the Montevertine Sodaccio). I do have a bottle or two of Montevertine Pergole Torte which would qualify, and a few Brunellos, but all of the Brunellos are 1999 and younger.
OK, so I sat across a table drinking Sangiovese from Scott last night without really putting together this was a guy at my Pratt’s table. I didn’t even realize it before we drank 18 Montevertines. Oops.
So the only Montevertine I have we didn’t try last night was the 95 Il Sodaccio, so I’ll bring the mag. Should be fun to try opposite the Montecuccos. I’ll also bring a mature Percarlo, and maybe a younger Brunello. But I might do Piedmont (just because we’re the “other Italian” table does mean we’re forbidden to drink Nebbiolo!)
So here’s the thing. There are some Italian whites I like (Pieropan, some Pigatos, Etnas, etc). But the Pratt dinner is generally more step up to the plate stuff. I’m stronger in other whites (Burgundy, Alsace). Ok if I bring off-theme white or Champagne?
Dale - that’s quite a lot of bottles you are planning to bring. Why don’t you leave the white to me? I don’t have any white Italians, but I could tote a 2004 Weinbach Riesling Schlossberg Ste. Catherine.
Don’t feel bad Dale, I did the same thing. ![[scratch.gif]](/uploads/db3686/original/2X/4/42a16863a8714da3c1604419e3eb9206bb87aa50.gif "scratch"){kind=small}
I am looking forward to trading Piedmont pours for that '95 Il Soddacio and anything else I can get my hands on from my usual table. I really liked the style of the '95 Pergole Torte Sunday.
Guys and Gals,
Friend of mine. Mauricio, will be joining your table and I’ll bring a bottle for him that will fit your theme.
Jadot makes Italian wine? 
I know you’ll be surprised by 5% of my cellar is not Jadot 
How about another “bubbly” starter?..
As I explained, my wife, Anne-Marie, doesn’t consider it a “real” offline unless we start with “something” with bubbles. If it’s OK with everyone, I’d like to bring a “methode Champonise” (sp?) from Sicily made with 100% Nerello Masculese. We had the same bubbly (different vintage) for her 50th birthday a few years ago and even Jaouen claimed to like it.
Is that OK with everyone?..
Absolutely OK, Scott.
Exact wine I’ll be bringing are…
The 2 Montecucco Sangos were brought this fall at the winery and carried back. Hopefully, they’ll be as good as I remember.
My definite wines are
1996 Fonterutoli Siepi
1998 Allegrini Amarone
I’m deciding between a white starter or a sweet wine.
It seems we may be combined with the Barolo table that has lost several people, and we will become 1 large table of 12.
Yes, this table and the Barolo/Barbaresco tables will be combined. I hope that’s not a problem, but I think it’s the best solution.
Yikes. 12 is pushing for pours from 750s, but ok
My current candidates (at least till I read this just now)
95 Montevertine Il Sodaccio mag
88 Percarlo
80 Monsanto Il Poggio.
a bubbly, either Champagne or Loire
I have more Piedmont than all other Italians, I could bring a Barolo or Barbaresco instead of one Tuscan.