(1) SFORMATO DI SEDANO RAPA CON LIMONE / Celery root mousse with baby celery and Meyer lemon (2) OSTRICHE DUE MODE / Moonstone oyster with Mangalista lardo and Nasketucket oyster with Parmigiano Reggiano zabaglione
Both courses paired very well with the wine. Lemon. Minerals. Bone dry. Salinity on the finish. Did really well with the oysters. Acidity cut through the fat from the pork and the egg. Oyster liquor brought out the salinity on the finish. Really nice.
COSCE DI RANE CON POLENTA, BOTTARGA E BURRO FUSO / Frog legs with creamy white polenta, bottarga, lemon and brown butter
Aromatically challenged. Subtle white peach. Creaminess on the palate, but overall I didn't find it an inspired effort. The dish though was outstanding.
BRIOSCIA CON UOVO FRITTO E SALSICCIA / Fried Vandeboom Farm red egg, with Moser Cornish hen sausage brioche and crispy skin vinaigrette
Wine was explosive on the nose, but didn't get much of that explosiveness on the palate, lovely velvet-like texture. Nose gave dried cherries and cranberries, leather and game. Palate had subtle red fruits, a bit of dried flower and dark soil. A very nice wine.
TAJARIN CON FONDUTA / Traditional Piedmontese hand cut pasta with fontina cheese
Wine was unremarkable, but pleasant with the cheesy truffled pasta. Light nose with sweet cherry, palate simply provided a counterpoint to the pasta. Would like to retry this on its own, rather than having it have to keep up with the tongue-coating dish. Not a huge fan of the pairing.
RISOTTO AL RICCIO DI MARE / Organic Acquerello risotto with sea urchin
WOTN for me. Explosive wine on the nose and palate. Sweet cherry and beef jerky, soy, teriyaki sort of notes on the nose. Lush palate and mouthfeel. Dusty but smooth on the attack with dark cherry notes into cigar tobacco on the midpalate. Tremendous finish w tannins and earthy mushroom notes. Menthol as well. Finishes 45 seconds at least. Tremendous. Not too fond of this pairing as well. Dish was also fantastic, but didn't really experience a synergy between the two. Note that spiaggia presented the final to Baroli in Bottega del Vino stems, handblown from Italy. Massive, maybe a foot tall.
ANTILOPE CON FEGATO GRASSO E PORCINI / Wood grilled Nilgai antelope with duck liver and porcini mushrooms
While i found the wine fell short of the Azelia, it was still quite nice, with a more modern style. Nose of asphalt, charcoal and roasted coffee. Has that floral note. Palate is big. Coffee liqueur and sweet cranberry. Almost a milk chocolate note. Finishes shorter than the Azelia. I know some (like my parents) would like this more than the Azelia, as it has more wood and a more modern style. This might have been the best pairing along with the oyster dish though. The meat was cooked perfectly, and Porcini and Baroli are a great pairing.
2010 Stefano Massone Gavi Vigneto Masera 91 Points
Italy, Piedmont, Gavi
Paired with first two courses.
(1) SFORMATO DI SEDANO RAPA CON LIMONE / Celery root mousse with baby celery and Meyer lemon
(2) OSTRICHE DUE MODE / Moonstone oyster with Mangalista lardo and Nasketucket oyster with Parmigiano Reggiano zabaglione
Both courses paired very well with the wine. Lemon. Minerals. Bone dry. Salinity on the finish. Did really well with the oysters. Acidity cut through the fat from the pork and the egg. Oyster liquor brought out the salinity on the finish. Really nice.
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2010 Matteo Correggia Roero Arneis 85 Points
Italy, Piedmont, Alba, Roero
Paired with third course:
COSCE DI RANE CON POLENTA, BOTTARGA E BURRO FUSO / Frog legs with creamy white polenta, bottarga, lemon and brown butter
Aromatically challenged. Subtle white peach. Creaminess on the palate, but overall I didn't find it an inspired effort. The dish though was outstanding.
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2004 Matteo Correggia Roero Ròche d'Ampsèj 92 Points
Italy, Piedmont, Alba, Roero
Paired with fourth course:
BRIOSCIA CON UOVO FRITTO E SALSICCIA / Fried Vandeboom Farm red egg, with Moser Cornish hen sausage brioche and crispy skin vinaigrette
Wine was explosive on the nose, but didn't get much of that explosiveness on the palate, lovely velvet-like texture. Nose gave dried cherries and cranberries, leather and game. Palate had subtle red fruits, a bit of dried flower and dark soil. A very nice wine.
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2007 M. Marengo Barolo 86 Points
Italy, Piedmont, Langhe, Barolo
Paired with fifth course.
TAJARIN CON FONDUTA / Traditional Piedmontese hand cut pasta with fontina cheese
Wine was unremarkable, but pleasant with the cheesy truffled pasta. Light nose with sweet cherry, palate simply provided a counterpoint to the pasta. Would like to retry this on its own, rather than having it have to keep up with the tongue-coating dish. Not a huge fan of the pairing.
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2006 Azelia Barolo San Rocco 94 Points
Italy, Piedmont, Langhe, Barolo
Paired with the sixth course:
RISOTTO AL RICCIO DI MARE / Organic Acquerello risotto with sea urchin
WOTN for me. Explosive wine on the nose and palate. Sweet cherry and beef jerky, soy, teriyaki sort of notes on the nose. Lush palate and mouthfeel. Dusty but smooth on the attack with dark cherry notes into cigar tobacco on the midpalate. Tremendous finish w tannins and earthy mushroom notes. Menthol as well. Finishes 45 seconds at least. Tremendous. Not too fond of this pairing as well. Dish was also fantastic, but didn't really experience a synergy between the two. Note that spiaggia presented the final to Baroli in Bottega del Vino stems, handblown from Italy. Massive, maybe a foot tall.
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2005 Domenico Clerico Barolo Pajana 92 Points
Italy, Piedmont, Langhe, Barolo
Paired with seventh course
ANTILOPE CON FEGATO GRASSO E PORCINI / Wood grilled Nilgai antelope with duck liver and porcini mushrooms
While i found the wine fell short of the Azelia, it was still quite nice, with a more modern style. Nose of asphalt, charcoal and roasted coffee. Has that floral note. Palate is big. Coffee liqueur and sweet cranberry. Almost a milk chocolate note. Finishes shorter than the Azelia. I know some (like my parents) would like this more than the Azelia, as it has more wood and a more modern style. This might have been the best pairing along with the oyster dish though. The meat was cooked perfectly, and Porcini and Baroli are a great pairing.
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