Dale,
Did your wife prepare the Brasato al Barolo from a recipe book? If so,
which one? Which cut of beef did she choose? I've recently acquired the
book A Passion for Piedmont and am curious whether there are others books on
Piedmontese cuisine worth having.

"DaleW" > wrote in message
oups.com...
> Monday Betsy made chicken with shallots and madeira sauce, and we
> opened the 2003 Guigal Cotes du Rhone. Hey, a 2003 that isn't flabby.
> Nice raspberry and blackberry fruit, peppery, good acidity and
> surprising tannins. With some air some underbrush (dare I say
> garrigue?) showed through. Very good for a big production CdR. B/B+
>
> Betsy was making Beef in Barolo for the following night, but it was
> technically beef in Barbaresco. She started the marinade on Monday
> night, and I substituted a cup of the CdR for a cup of the cooking
> Barbaresco, and had a small glass both nights. The 1999 La Licenziana
> Barbaresco seemed to have picked up a little weight (and tannins?) from
> last bottle I tried, but still on the lighter side of Piemonte
> Nebbiolo. At first the fruit seemed a bit dull and muddled, but it
> showed better on Tuesday -clear cherry fruit with an overlay of tar and
> hint of leather . Throwing a surprising amount of sediment for a 1999.
> B, but good value ($10ish).
>
> The actual Tuesday meal was the Brasato al Barolo, mashed potatoes, and
> greens with apple and avocado. Besides the last bit of the cooking
> Barbaresco, I served a 375 of the 1996 Abbona "Faset" Barbaresco-some
> violet/floral notes on the nose, cherry and ripe berry fruit, some
> clear but not unattractive or overpowering vanilla oak. This is a
> fairly modern styled Barbaresco, but attractive and drinking well now.
> B+/A-
>
> Wednesday Betsy actually had another day off, and David was eating with
> us (we can only sit down as a family couple times a week- 17 year olds
> generally seem to regard dinner at home as a pain), so she tried to
> cater to his tastes (I wasn't complaining!). More Judy Rodgers recipes-
> duck with prunes in red wine sauce, baked polenta, and a reprise of the
> kale with cheese & proscuitto over toast. I had a little of the cooking
> wine, the
> 2003 Quinta de Cabriz (Dao)-soft and a little grapey, a hint of oak,
> forgettable wine but not a bad deal, as it was like $6. B-
>
> The cookbook suggested a Cahors, but not having one handy I opted for
> Bordeaux, the 1993 Ch. Gloria (St. Julien). This was a recent gift from
> a friend who remembered I said Gloria had a formative place in my
> passion for wine. Luckily I didn't have high expectations, and my low
> expectations were happily exceeded. Mature, with fully integrated
> tannins and mature fruit. Actually maybe overmature, the red currant
> fruit has lost a bit of vitality. But there are interesting
> secondary/tertiary notes of cedar, leather, and forest floor. A little
> short on the finish. Soft, not very big wine, a bit better than I
> expected for a cru bourgeois from this vintage. B
>
> Grade disclaimer: I'm a very easy grader, basically A is an excellent
> wine, B a good wine, C mediocre. Anything below C means I wouldn't
> drink at a party where it was only choice. Furthermore, I offer no
> promises of objectivity, accuracy, and certainly not of
> consistency.
>