Neb Vinous Vietti Dinner with Luca Currado
@ Ai Fiori Restaurant in the Langham Place Hotel, NYC, 6/13/2017

This Nebbiolo group (formed though the Vinous forum) once again planned a great tasting. This time a vertical of Vietti wines. On somewhat of a lark, I invited Luca Currado to join us. It turned out he was going to be in the US at this time and was able to join us. This made for such a wonderful evening tasting these great wines made by Luca, his father Alfredo Currado, and his grandfather Mario Vietti. Luca's commentary and passion added so much.

Click on any photo with a border for a larger view of that photo. Some larger photos contain more image as well as much higher resolution and are typically 3-4 MB.

The Venue

Ai Fiori is Michelin-starred restaurant on the second floor of the Langham Place Hotel:

The food at Ai Fiori was outstanding. The service was impeccable.

In particular, Wine Director Colin Thoreen took great care of us.
Here he is his pouring the Champagne with Eric happily looking on:

We had a round 12-top in a private room called the Vernazza Room:
[Photo from the Ai Fiori website.]

The menu. Eric did a great job working with the restaurant so that
everyone would be happy with at least one choice for each course.

Dinner

All the red wines:


Starters
Amuse Bouche: Pea purée with marcona almonds and mint. This truly amused my bouche.


Flight 1: Base Barolo and a Bussia
Pancetta di Maiale: Braised Pork Belly, Charred Spring Onions, Pickled Hen of the Woods, Romesco.
[Romesco is a nut & red pepper-based sauce from Tarragona, Catalonia.] Every bite of this was exquisite.


Flight 2: Barbaresco Masseria
Agnolotti: Braised Veal Parcels, Pesto Rosso, Balsamic. Delicious! And well-matched to the wine.

Everyone is listening intently to Luca. Going around the table from my left:
Luca, Eric, Jamie, Ali, Iggy, Michael Z, Marc, Ben, Jon, Michael G, Tony.



Flight 3: Barolo Rocche
Tagliata: Dry Aged Strip Loin, Pommes Purée, Spring Onion, Bordelaise. A good pairing with the big structured Rocches.


Flight 4: Barolo Lazzarito plus the 2013 Ravera
Cheese Plate: Torta de Cabra Sudado, Brebirousse d'Argental, Quince Paste, House-Made Crackers.


Summary

What can I say? One of the most special tastings I've ever attended. Great food, great service, great wine, great friends, and the one and only Luca Currado, one of the world's most expressive and passionate winemakers.


One more highlight in an evening of highlights. This day was Eric's 40th birthday,
so the restaurant surprised him with a (gluten-free) dessert with a candle.

Photos with the Famous Winemaker




Taken by Jon with my phone. Do I look happy?


My tasting notes posted from CellarTracker.

Eric Guido's notes on this dinner are here.

Vinous thread on this dinner is here. [Subscription required.]

 

 


All original content © Ken Vastola