Enzo Boglietti Case Nere 2001

Moving along with the Barolo dinner the next wine was a 2001 Enzo Boglietti Case Nere.  I was very happy to see this wine since I have a bottle  in the cellar. 

Dark wine in the glass with no hint of browning at the edges.  The aroma was very closed with oak being the main thing coming out of the glass.  It took quite a bit of swirling to loosen a bouquet.  Faint traces of fruit and road tar were about all it was giving up.

The taste was strong with good depth and the beginning of black cherry flavors.  Both the oak and grape tannins were strong.  The acid was also high in this wine.

As dinner progressed this wine finally started to open and reveal some good fruit flavors while the tannins began to subside a little.  It was giving hints of some elegance.  the food helped this wine quite a bit.

The second day proved again what an advantage the Rinaldi wine had with its decanting.  The Case Nere had settled down and was balanced, fresh, lively and delicious.  I think I will wait about three more years to open my bottle, and it will definitely get decanted.

14% alcohol and $70

2001 Brezza Barolo

All things being equal the Rinaldi Barolo discussed below had a major advantage over the other four Barolos.  It was decanted the day before the dinner while the others were opened about an hour or two before the dinner.  That may explain why the only bottle that was completely empty was the Rinaldi.

The 2001 Brezza Barolo had some much sharper edges to it.  It was darker in the middle, but still just beginning to brown at the edges.  There was more weight to it, the tannins were stronger and the wine seemed to have more substance.  The aroma was still closed on this wine but some swirling brought out earth, road tar, a few flowers and dark fruit.  The fruit was deeper and sweeter in taste than the Rinaldi.  The tannins were stronger and a little more gripping as well.

Still, this wine was quite good with the food and as the evening progressed it improved.  The finish was quite lengthy. 

Since there was still some of this wine left two of us got together on the day after to taste the remnants of this wine, and two of the others.  The wine was much more open and showing more traditional Barolo aromas of flowers and earth.  The tannins had leveled off somewhat and the wine was more together.  Good wine but if I had to rate the five it would have been in third place.

13.5% alcohol and an internet average price of $43.

Franceso Rinaldi

When all was said and done last night there were five Barolos with the braised beef and warm polenta discussed below.  While it was a two horse race for the best wine, the finish wasn't that close and the wine of the night was the 1996 Francesco Rinaldi & Figli, Cannubbio.  The double decanting on the previous day gave this wine a head start on the others.  The wine was in full bloom when it went into the first glass. 

The scent was roses, earth, a little road tar and sweet fruit and there was nothing shy about the strength of that scent.  The flavors were much the same with some warm spice thrown into the mix.  The acid was great and the tannins were not in attack mode, they were in a caressing mode.   The wine was soft, warm and inviting, but firm.  With the food it was even better as it seemed to get better with each sip.  

The wine looked most like a pinot noir in the glass and it was as elegant and smooth as a good Burgundy in the mouth.  Fully mature but in no danger of going down hill.  Sadly it was my only bottle of this wine.

13.5% alcohol and around $80. 

Middle Aged Barolo

Bright and very sunny today here for mid February.  There is a large group meal tomorrow featuring a Beef Barolo with fresh, warm polenta and several Barolos.  I'm taking a couple and I know others are bringing more. After doing some internet research on one of the wines I'm taking I decided to decant the wine this afternoon to remove the obviously heavy sediment.  I double decanted the wine, going first into a carafe and then back into the cleaned out bottle. The result is that I nearly had enough sediment to plant seeds.  I added it to the large pot by the front step that spends the spring and summer full of basil.  Can't think of a better fertilizer for basil.

I love the color on this wine.  It is just a perfect picture of a mature Barolo color.  I also fell in love with the intense aroma of this wine.  There was no mistaking the sweet scent of roses and herbs that flowed from this wine. 

Of course once it was decanted I had to sample it to make certain it was up to the group's standards by tasting a small glass.  Should I declare the wine bad and take another bottle to save my friends from a bad experience?  Best not to tempt myself with another glass of wine today that might weaken my willpower.

Oban Distillers Edition 1995

This is my third vintage of of this particular west Highland single malt whisky and they keep getting better.  Rich and fragrant nose of grain and citrus fruit, primarily oranges.  Oak and saltiness also seem to come through the nose, not surprising since it was aged on both American white oak and a used Sherry barrel.  Medium body with a wonderful oily feel in the mouth and all kinds of bitter oranges chiming in for highlights.  Warm, sweet finish that reminds me of a very unsweetened Drambuie.

A splash of cool water to dilute it opened up some subtlety and smoke to go with the orange flavors.  Wonderful dram for a cold night.

42% alcohol (86 proof) and $80.

Manzanilla

Lustau, Solera Reserve, Light Manzanilla, Papirusa. 

Floral and nutty with the aroma of lightly toasted almonds.  Salt spray taste with almonds and green olives.  Light, refreshing, squeaky clean and acidic on the tongue.  Sharp and salty on the sides of the mouth.  Toasted almonds, green olives, cheese and roasted peppers to help it along.  Slightly chilled.  Great aperitif.

15% alcohol and $18.

Snow Falling on Thyme