Dinner @ the home of Ezio & Raffaella, Turin, Italy, 7/2/2016

Dinner at the home of Ezio & Raffaella
Turin, Piedmont, Italy (7/2/2016)

On my first night in Italy, my wonderful friends put on the most amazing dinner in their home. Ezio is the distinguished professor who really got me hooked on Nebbiolo long ago. His wife Raffaella is a retired teacher and a wonderful chef.

The other guests were their friends Gianfranco and his wife Jolanda. I met Gianfranco once before at a visit to the Gaja Winery. In that visit, we briefly met Angelo Gaja's younger daughter Rossana, who was about 7 years old then. The same week as this dinner, Gianfranco and Jolanda attended Rossana's wedding.

Prior to the dinner, Ezio and I went food shopping at the original Eataly.

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

Amazing! Gianfranco brought me a gift. And he apologized
that he couldn't find a bottle from my birth year.

I drank this amazing gift with my NYC Nebbiolo group the following month.
More about the wonderful connections of this bottle can be found here.

The table is set:

So is the side table:

Their beautiful living room is set too:

Champagne
Exquisite Parmigiano-Reggiano "cookies" and Parmigiano-Reggiano with 25-year Traditional Balsamic Vinegar.

NV André Beaufort Champagne Grand Cru Brut Rosé - France, Champagne, Champagne Grand Cru
Nose of macerated cherries. Complex in the mouth with bright strawberry fruit. Mature and appealing long finish with a hint of yeasty mulch. (93 points)

Then at the table: Zucchini in Carpione (sautéed zucchini marinaded in olive oil, onions, wine vinegar, and sage).

Still the class clown, the FWG can't resist using the napkin ring as an engagement ring.

Château d'Yquem & Foie Gras
Foie Gras Entier and String Bean Salad.

I asked Ezio, "What was in the string bean salad besides the string beans?"
His reply: "Basel, chives, parsley, boiled potatoes, and 60+ years of cooking experience."

1983 Château d'Yquem - France, Bordeaux, Sauternais, Sauternes
A nose from heaven of the world's most exquisite crème brûlée. A wine of infinite complexity. Not overly sweet. Extraordinary length and depth. Wow, finish lasts for minutes. With the foie gras, it is even more vibrant. Came back to it at the end for the fresh strawberries and zabaione. Amazing wine! (99 points)

Raffaella chats with Gianfranco and Jolanda.

Culatello
Culatello di Zibello. This stuff is amazing, and Ezio approves!

2011 Fürst Löwenstein Homburger Kallmuth Silvaner Asphodill Grosses Gewächs Trocken - Germany, Franken
How do you follow a 1983 d'Yquem? With a dry Silvaner? I never would have imagined it would work this well. Very pale yellow. Appealing lemon peel nose. Very dry, delicious and complex. Perfect with culatello. (94 points)

Great Nebbiolo
Loosely Scrambled Eggs and Peas with Black Truffles shaved on top.

1990 Bruno Giacosa Barbaresco Riserva Asili - Italy, Piedmont, Langhe, Barbaresco
[Decanted around 1:30pm. Served around 11pm.] Classic nose of fruitcake and red and black fruits. Rich, complex, tannic. Expansive black fruit, licorice, and rose petals. Still quite young. Super long finish. Great now, but no rush to drink. Ezio says it was even better the next day! (97 points)
1961 Giacomo Conterno Barolo Riserva Monfortino Speciale - Italy, Piedmont, Langhe, Barolo
[Decanted around 1:30pm. Served around 11pm.] Gorgeous nose of dried cherries, Autumn leaf mulch, and a hint of brown sugar. Exquisite in the mouth with tart cherries, tar, and a touch of sherry. Medium length. Gorgeous and vibrant, but drink up. (96 points)

Desserts
Chinato Gelato.

NV Giacomo Borgogno & Figli Barolo Chinato Vino Aromatizzato - Italy, Piedmont, Langhe, Barolo Chinato
Served with Chinato gelato. Lovely. Not to heavily spiced for me. I rather like it. But wait, there is still some 1983 Yquem left! (92 points)

Then Fresh Strawberries and Zabaione with the remaining Yquem.

Summary

What a magnificent evening of food, wine, and friends. One of the things that made this dinner so special was, not just the famously great that lived up to their fame (e.g. Yquem and foie gras, Giacosa and Conterno with black truffle), but also the unexpected. The incredible zucchini, the exquisite Parmigiano-Reggiano "cookies", the string bean salad that stood its ground beside the foie gras, and the delicious German Silvaner that was perfect with the culatello. Not only was each delicious, but also so full of the thought and caring that went into planning this special dinner. Thank you Ezio and Raffaella!

Tasting notes posted from CellarTracker.