Brunello in a Restaurant
Is it me (Long Island, New York) or is pre 90 Brunello hard to find in
most restaurants?? In restaurants that are well stocked with Barolo and Barberesco from this same period, I only find Brunello from maybe 90 or 93 almost definatly from 97. This a wine I would love to try when it has had the chance to sit for twenty years or so. Is this common in other parts of the U.S. or am I looking in the wrong restaurants?? cheers, dr |
Brunello in a Restaurant
>Is it me (Long Island, New York) or is pre 90 Brunello hard to find in
>most restaurants?? In restaurants that are well stocked with Barolo >and Barberesco from this same period, I only find Brunello from maybe >90 or 93 almost definatly from 97. This a wine I would love to try >when it has had the chance to sit for twenty years or so. Is this >common in other parts of the U.S. or am I looking in the wrong >restaurants?? > There are a few factors at play he 1) With the exception of Biondi-Santi and maybe Soldera, not a lot of attention was paid to Brunello in US until the last 5-8 years. Many more labels are imported now than before. 2) Before the explosion of regional Italian cooking over last decade, most restaurants were more or less generic "Italian". An upscale Italian place would put together a wine list with a few Chiantis, and a few Barolos - the most well-known names. 3) Brunello is more accessible young than traditional Barolo, so more likely to have been drunk young. 4) While good Brunello from a good vintage ages very well (in my limited experience), good Brunello for a mediocre or poor vintage doesn't. By contrast, Barolo from a mediocre vintage does ok. So I might buy a Barolo from a producer I liked 89, 88,87, 86, 85, 83, '82, '78, '71, etc. With Brunello I doubt I'd chance anything other than '88, '85, and '82. So less wines imported to start with, and less vintages still drinkable, means far fewer options. Dale Dale Williams Drop "damnspam" to reply |
Brunello in a Restaurant
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Brunello in a Restaurant
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Brunello in a Restaurant
> There are a few factors at play he
> 1) With the exception of Biondi-Santi and maybe Soldera, not a lot of attention > was paid to Brunello in US until the last 5-8 years. Many more labels are > imported now than before. > 2) Before the explosion of regional Italian cooking over last decade, most > restaurants were more or less generic "Italian". An upscale Italian place would > put together a wine list with a few Chiantis, and a few Barolos - the most > well-known names. > 3) Brunello is more accessible young than traditional Barolo, so more likely to > have been drunk young. > 4) While good Brunello from a good vintage ages very well (in my limited > experience), good Brunello for a mediocre or poor vintage doesn't. By contrast, > Barolo from a mediocre vintage does ok. So I might buy a Barolo from a producer > I liked 89, 88,87, 86, 85, 83, '82, '78, '71, etc. With Brunello I doubt I'd > chance anything other than '88, '85, and '82. > So less wines imported to start with, and less vintages still drinkable, means > far fewer options. Some very interesting points. I have always thought that a Brunello would hold up with a Barolo (I know there are exceptions, I'm speaking generally here), but apparently that is not the case. Would it be fair to say then, out of my three favorite wines (chianti, barolo, and brunello) I would be able to drink the Chianit first, followed by the Brunello, and finally the Barolo (I mean in terms of aging)?? Also, how does a mature Brunello stand up to a mature Barolo?? I have had the pleasure to trying an '82 Cerretto Brunate two years ago that I remember as if it were yesterday. I would like to have that same experience with a Brunello. Would a '90 Brunello be of the same quality in terms of age?? Thanks... cheers, dr |
Brunello in a Restaurant
For a very late reply, in the 1960's there were about 150 acres in
Montalcino under vine. I think Banfi has more than 150 acres now, and Banfi certainly stretches the outter limits of Brunello country. It is in flat farm land, about 30 km from the town of Montalcino. For a vintage chart from the Brunello assn, http://www.consorziobrunellodimontal...one_annate.htm There are now close to 2000 hectares in vine, which is 5000 acres(did I convert that right). Lichine, in his early encyclopedia 1969, has 3 very short lines on Brunello. On 24 May 2004 19:14:02 -0700, (Dennis Russo) wrote: >Is it me (Long Island, New York) or is pre 90 Brunello hard to find in >most restaurants?? In restaurants that are well stocked with Barolo >and Barberesco from this same period, I only find Brunello from maybe >90 or 93 almost definatly from 97. This a wine I would love to try >when it has had the chance to sit for twenty years or so. Is this >common in other parts of the U.S. or am I looking in the wrong >restaurants?? > > >cheers, >dr |
Brunello in a Restaurant
gerald > wrote:
> For a very late reply, in the 1960's there were about 150 acres > in Montalcino under vine. In 1929 there were 925 ha of "cultura specializata" and 1243 ha of "cultura mista". Phylloxera arrived as late as 1930. In 1970, the specializata was around 65 ha. Eight years later, 1978, there were 490 ha specializata and the cultura mista down at 50 ha. M. |
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