Barbaresco: 1985, 1998, 2001
at New York Vintners, NYC (1/7/2015)

This dinner was organized through the discussion forum on Antonio Galloni's Vinous by Tony Kim who made all the arrangements for the venue and the excellent food (prepared by Chef Ryan Smith). Everyone sent me a list of Barbaresco in their cellar so that I could create flights.

The venue was the cellar room two floors down from the main shop of New York Vintners. Our wines and food service were managed by Sommelier Charles Springfield who did a terrific job. We all had a great time eating, drinking, and conversating.

Dinner began a little after 7pm and ended around 11pm.

Click on a photo with a border for a larger view.

The red wines.


Flight 1: 1985
Risotto with Lightly Smoked Sheep's Milk and Tiny Truffle Shavings

Main Course, with Flights 2 & 3
Veal Chop Wrapped in Wild Boar Sausage with Brown Goat Butter Sage-Smashed Pumpkin & Wild Mushrooms
Chef Ryan tells us about the veal chop, while Jesse pours.
The veal chop was the perfect accompaniment to the 1998 & 2001 Barbarescos.
It was like a rib eye steak but with the delicacy of veal. The sausage was delicious,
but a bit spicy to go with the wine, so I pushed it to the side for after.

Flight 2: 1998 & 2000

Flight 3: 2001


There are great wines made in Barbaresco. The 85's were a mixed bag, but 1998, 2001, and the one 2000 all showed extremely well. 1998 is an excellent vintage in Barbareso. 2001 is a shade better. Just a bit more structure and power.

Tasting notes posted from CellarTracker.

Eric Guido's notes on this tasting can be found here.

Italian Chocolate Pudding with Fontodi Olive Oil & Sea Salt.

People Photos

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Marc & Iggy.
Tony, Michael, Marc & Iggy.
Chef Ryan serving the risotto.
Jonathan, Ben, Eric, & Jesse.
Tony, Michael, Marc & Iggy.




All original content © Ken Vastola