M&PD Tasting: Bisato

A nice in-person gathering at Scott Carsberg's Bisato studio. This was an evening of insanely inspired and creative food with some really nice wine pairings. A lot of fun!

We had this one as an aperitif as we got ourselves organized.

• 1996 Krug Champagne Vintage Brut

  France, Champagne

  Sadly this seemed like an affected bottle. Deep color and some nutty and oxidative notes on the nose. It was still a heck of a Champagne with electric acidity on the palate.

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Salmon lox slice

• 2002 Billecart-Salmon Champagne Le Clos Saint-Hilaire

  France, Champagne

  Holy schnikey, this is GREAT! A big whiff of ocean moves to a palate with SOOO much energy. Creamy, white chocolate, citrus. Really fantastic bottle of bubbles.

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Dungeness crab and honeycrisp apple

• 2006 Domaine Ramonet Montrachet

  France, Burgundy, Côte de Beaune, Montrachet Grand Cru

  These are just such a special treat. Green in the glass, wow what a nose, spearmint, just explosive. The palate is mineral and salty. Indescribably good.

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"French toast", morel mushrooms, asparagus



Chicken liver parfait, rhubarb gelee

• 2008 Jean-François Ganevat Côtes du Jura Les Vignes de Mon Père

  France, Jura, Côtes du Jura

  OMFG, this is entirely new to me, and WOW what a wine! Utterly unique, sherried notes, mindblowing acidity, just explosive in the mouth. So much acid and dimension. Truly special wine.

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Cappelletti, onion brodo

• 1955 Antonio Vallana e Figlio Spanna Cantina Castello di Montalbano

  Italy, Piedmont, Piemonte DOC

  An old and dusty nose, not so promising. However the palate immediately tells you to wake up and pay closer attention. Incredibly delicate and precise, strawberry, rose petal, and some hints of dried fig. (I am just back from Morocco where I was eating dried figs daily.) Some in the group suggested comparisons to Amarone at first with the dried fruit notes, but this is so much more delicate and precise.

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Violette asparagus, guanciale



Raviolo of ricotta and egg

• 1990 Giacomo Conterno Barolo Riserva Monfortino 100 Points

  Italy, Piedmont, Langhe, Barolo

  Holy crap. This is INTENSE! Iron. Power. Insanely floral. This is the textbook definition of "expansive," a wine that explodes in every direction in your mouth. It is hard to describe just how explosive this is, but it is also shocking balanced, juicy, and approachable. Stunning wine with DECADES left to go. Utterly perfect, easily the best Barolo I have ever tasted.

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• 2004 Giuseppe Rinaldi Barolo Cannubi San Lorenzo Ravera

  Italy, Piedmont, Langhe, Barolo

  The nose is loaded with balsamic and oxidative notes--we were worried. Yet the palate is so powerful, rustic, balsamic, Mark finds "pepper". This was the complete opposite of the polish of the Monfortino, yet it was utterly delicious and pleasing.

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Kazu cod

• 2006 Hospices de Beaune Corton-Charlemagne Cuvée François de Salins Bouchard Père et Fils

  France, Burgundy, Côte de Beaune, Corton-Charlemagne Grand Cru

  Clean, fresh, lime and lime zest, very proper, salt and mineral.

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Aged American Wagyu with Pietro Pinta olive oil

• 1990 Joseph Drouhin Romanée St. Vivant

  France, Burgundy, Côte de Nuits, Romanée St. Vivant Grand Cru

  Mushroom and bloody cherries on the nose. Mindblowing. Deep, bloody, cherries, mushrooms, soy and funk. Just great!

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Bisato chocolate cake



Gourmandise

• 1970 Taylor (Fladgate) Porto Vintage

  Portugal, Douro, Porto

  My notes were done. Just delicious. It always amazes me how precise and delicate these get after 50+ years.

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Great wine, great food, amazing wines, hard to ask for much more.