Giuseppe Rinaldi Barolo Vertical
@ I Trulli Restaurant, NYC (8/11/2015)

The NYC Nebbiolo group formed through Antonio Galloni's Vinous forum put together this vertical of the wines of Giuseppe Rinaldi. All of the wine, except the first two were made by the current owner and winemaker, Beppe Rinaldi. The first two were made by Beppe's father, Battista. You can find much more information about the winery on my Giuseppe Rinaldi Barolo page.

Dinner was from about 7:30 to about 10pm. The food and service at I Trulli are terrific. This was a special evening all around.

For each image, I have posted a compressed (and possibly cropped) version. Click on it to see the original, much larger image.

The gang's all here:

Jamie had just flown in from Europe, so he didn't stay for
the whole meal, but he did generously bring the 1985.


Flight 1: Wines Made by Battista Rinaldi

Bufala: Buffalo Mozzarella, Heirloom Tomatoes, and Arugala.
Good Bread and a tasty Cheese Puff.
Polpo: Baby octopus with Potatoes, Pickled Beans & Onions, and Black Olives.

Flight 2: 1990s Wines Made by Beppe Rinaldi

Flight 3: Turn of the Millennium Wines Made by Beppe Rinaldi

Dora's Handmade Pastas: Orecchiette, Cavatelli, and Fettucini.

Flight 4: 2003-2004

Brasato: Braised Short Rib with Roasted Potatoes and Escarole.

Flight 5: 2007-2008


I thought the 2004 Cannubi San Lorenzo-Ravera was a bad bottle. I also thought the 1985 Brunate Riserva was not a good example, though not a bad wine. The 1997 BLC was odd, but consistent with other odd bottles I've had from this vintage. Otherwise, the wines showed brilliantly. Every one meeting or exceeding my expectations. When asked for my WOTN, I listed the 1999, 2001, 2004, 2007 and 2008 BLC's as my WOTN. I was told I can't have 5, but I don't care. I rated all these in the upper 90s. Then the 1998, 2000, 2003 BLC, the 1993 & 2007 CSLR, and the 1956 were all in the lower-to-mid-90s for me. So many terrific wines!

Last of the People Pix

Tasting notes posted from CellarTracker.

Mark Scudiery's write up of this dinner.

Eric Guido's notes on this dinner.



All original content © Ken Vastola