This was a dinner held by David hamburger of Acker Wines and hosted by Antonio Galloni of the Wine Advocate. The wines were al Barolos from the 1960s and were served in four flights after numerous delicious hors d'oeurves and champagne
Flight one was the 67 Ceretto, the 67 G. Mascarello and the 64 Prunotto, which were served with an Involtini of Partridge with caramelized plum, wild mushrooms, endive and vin cotto. wine of the flight was the G. Mascarello.
This was followed by an amazing pasta of braised snail ravioli, robiola cheese, chanterelles and a healthy dose of black truffles. Michael Whites restaurants are the best places to have pasta in Ny right now. The wines we a 64 Pira, 62 Vietti and 61 M. Mascarello, which I could not post the tasting note because it is not in the database. The Vietti and the Mascarello were both gorgeous, but entirely different, with the Vietti being complex and portlike and the Mascarello all smoke and tar and earth and strength.
The next flight was served with an incredible amish veal chop, roasted whole, deboned, sliced and then quick roasted in cipolline onions, grille dendive and pancetta cream sauce. Veal with lardons and cream :). The wines were a 61 Marchesi, 61 Terre, a 61 Fontanafredda and a 61 Gaja. The Gaj blew the others away, no contest.
With the cheeses came the big guns, a 61 G Conterno, a 64 A Conterno and finishing with the 68 G Conterno Monfortino Riserva. The 64 held its own with the Monfortino which is a testament to the Monfortino which is from an off year.
Spending an evening learning from Antonio is a treat and the experience led me to purchase Conternos this morning. I love old Barolos.