Alinea Dinner (Chicago, Illinois): This wine was served with the 7th and 8th courses at Alinea. The 7th course was waygu short ribs served with peanut and broccoli creams covered with a layer of guinness cellophane. Artistically this was the best presentation without seeming contrived. A little too much saltiness in the short ribs for my taste. The 8th course was a cold potato soup served with a hot baby potato topped with a black truffle. This was my favorite dish although the presentation made me chuckle. The soup was served in a small parifan wax bowl with the potato/truffle stuck on the end of a needle above the bowl. You pulled the needle threw the bowl so that the potato falls into the soupl and then eat it immediatly for the contrast between hot and cold. The Barbera picked up the chocolatiness of the guinness very well. This wine was full of dark fruits but lacked complexity. Only a decent match with the soup. 87 points.
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