Happy Birthday, way to celebrate!
The '96 Barolo sounds pretty typical, great vintage that needs time (or
decanting).
Great notes, thanks.
Dale
PS No ripoff involved, I certainly didn't invent letter grades!


Chris Sprague wrote:
> Here are some very simple notes from last Saturday night, enjoyed with
> 15 of my best friends, who possess highly varying levels of wine
> knowledge. Each was instructed to bring either wine or food, and for
> the most part we tried our best to plan out the flights and pair things
> with each other after everyone arrived. Some brought both.
>
> Most importantly, everybody had a really, really good time.
>
> With assorted Italian cheeses (Fontina Val d'Aosta, Aged Provolone,
> Montegrappa, and Gorgonzola Dolce), Cheese-Fociacca and Italian bread
> with garlic/olive oil dip, and balsamic vinegar dip, Prosciutto and
> mozarella rolls, and Prosciutto cups filled with feta cheese and
> spinach:
>
> Rive Della Chiesa Prosecco, NV - "Smooth, smallish bubbles, bready and
> yeasty, and yet still not bone dry. Excellent prosecco!" - B+
>
> 2005 Avanti Pinot Griggio - "Buttery - oak/malolactic? Smooth with a
> fairly full mouthfeel, good but not as bright as I'm used to. Too
> Californian and not enough fruit. C+
>
> 2005 Pino & Toi Maculan, Veneto - "A bit chard like, somewhat soft, but
> w/good fruit and good acidity. Flavors were simple and subtle though,
> so it was hard to put a finger on this one." B
>
> With pork stuffed tomatoes, Italian bread Bruschetta, and of course the
> cheeses, breads, and dips from above:
>
> 2002 Banfi Chianti Classico Riserva - "Big complex nose, w/oak and dark
> red fruit. Slightly phenolic. Medium-full in mouth, complex berry
> notes, great fruit, medium finish. Very pleasant" B
>
> 2004 Banfi Rosso di Montalcino - "Big nose, more complex than the C.C.
> Also a darker ruby color. Slightly hotter than the above, well resolved
> silky tannin, with a complex cedar and red berry flavor and a lingering
> finish. Great stuff." B+
>
> Served with the remnants of the food above, while Bert and I were busy
> cooking:
>
> 2003 Ca' La Bionda Valpolicella Classico Superiore - "Red fruit and oak
> on nose. I have NOTHING to compare this to. I like it though, good ref
> fruit and easy finish. Pleasant." B
>
> Served with my very well executed Brasato el Barolo (4.7lb sirloin tip
> roast marinated overnight in a bottle of Barbera, celery, carrots,
> thyme, bay leaves, salt, pepper and cooked in the same, with the
> sediment pour from the Barolo as well, olive oil, and butter. Braised
> for 3.25 hours. On the side, a fantastic mushroom risotto from Bert:
>
> 1996 Germano Ettore Barolo Prapo - "Smelled exactly like a freshly
> tarred roof when opened. Tasted bitter and astringent on opening,
> decided to decant. Decanted 3.5 hours. Lots of sediment, that went into
> the roast after decanting off. When served, HUGE nose of tar and
> massive amounts of lighter red fruits (cherry, strawberry, etc).
> Fantastic depth and complexity, silky, elegant structure, and excellent
> length. Absolutely fantastic stuff, but I can't really compare this to
> other Barolos...yet." A-
>
> 1998 Nicolis Amarone Classico - "Very concentrated, raisinated nose
> with huge concentration. Very concentrated but well integrated red
> fruit. VERY long finish, goes on and on...fascinating and awesome! I
> look forward to trying others." A-
>
> Served by itself, more or less, as a pre-dessert dessert wine:
>
> NV Scagliola Brachetto d'Acqui - "Sweet, slightly tannic, good acidity,
> fun, rather simple but well made. Eerily similar to black muscat, but
> with bubbles." - B+
>
> With almond biscotti (but not dipped!):
>
> 1999 Capezzana Vin Santo di Carignano Riserva - "Oaky, cognac-like
> nose, taste was a bit of Oloroso sherry with a touch of Bual Madiera.
> Great bright acidity, nice finish, probably the best vin santo that
> I've had." B+
>
> Then once we'd gone through all the Italian wines, some people were
> craving more, so I raided the cellar for:
>
> 2004 Heron Pinot Noir - good QPR Vin de Pays d'Oc PN. B
>
> 2001 Nelson Estates Cabernet Franc (which was spectacular -
> concentrated, rich, structured, and complex, with a fantastic, long
> finish!) A
>
> 2003 Los Vascos Cabernet Sauvignon - probably good but certainly not
> after the stunning Nelson Estate Cab Franc! Hard to rate, my palatte
> was more or less destroyed by this time, but it was definitely a much
> lesser wine than the Nelson. B?
>
> - Chris
>
> PS - sorry to DaleW for ripping off his grading system.