Roberto Caporuscio, one of the best pizzaioli in New York and owner of Keste and several other restaurants, is now creating his pizzas with a new type of flour that he says yields better results. He invited me and a group of friends who enjoy older Italian wines to come to his Keste Wall Street location for a tasting. A full report on the pizza will appear in another blog.
The notes on the wines were written by Jason De Salvo and I added a few notes of my own. I have a great respect for Jason’s palate and his attention to detail.
1971 Verrazzano Chianti Classico
4/11/18 — 90 points. Now-2022. Slightly cloudy brick-ruby color. The nose is mocha-infused red cherry fruit, black raspberries, dried meat, potpourri, earth and underbrush. On the palate this has vibrant acidity, a bit of a hole in the mid-palate and a relatively short finish. That said, it’s a lovely drink! Charles: Sangiovese can age as well as Nebbiolo as this wine proves.
1974 Produttori del Barbaresco
4/11/18 — 92 points. Now-2027. Medium ruby-garnet color, slightly cloudy. The nose is candied black cherries, fennel blossoms, honey, smoked game and subtle notes of tar. On the palate this is lovely. Elegant, refined dusty tannins and a medium-long finish. Charles: This was my second favorite wine. Produttori del Barbaresco can age. Barbaresco can age as well as or even better than Barolo.
1974 Borgogno Barolo Riserva
4/11/18 — NR. Drink Now. Cloudy brick-ruby color. The nose is stewed cherries, celery, wet leaves and tobacco. On the palate this has sweet, stewed fruit notes and is clearly either past its
1947 Franco Fiorina Barbaresco
4/11/18 — NR. Drink Now. Slightly cloudy amber-golden color with just a faint hint of ruby. The nose is like a hypothetical blend of a 30-40 year old Tawny Port and a Fino Sherry with oxidative notes of caramel, stewed cherries and licorice. On the palate there remains a sweetness from what was obviously a hot, tremendously concentrated vintage, but alas, this wine bottle is solidly into its twilight.
1998 Borgogno Barolo Riserva
4/11/18 — 92+ points. Now-2040. Medium ruby color. The nose here is soaring with black cherries, minerals, licorice, rose blossom and cured meat. On the palate this is vibrant, medium-full bodied with a complex, tactile finish.
1979 Giovannin Moresco Barbaresco Poderi de Pajoré
4/11/18 — 93 points. Now-2030. Medium ruby color. The nose here is stunning with soaring notes of black cherries, black raspberries, crushed dried roses, freshly chopped garden herbs and baking spices. On the palate this is supremely elegant and well integrated. Gorgeous balance and a medium-long finished buttressed by refined, dusty tannins.
Charles: for me this was the wine of the afternoon and it may be my favorite Barbaresco. It is made from the “Rose” subvariety of Nebbiolo. Unfortunately this was the last vintage and the vineyard was sold to Angelo Gaja.
1979 Cavallotto Riserva Vigna Colle Sud-Ovest
4/11/18 — 94+ points. Now-2028. Medium brick-ruby color with a slightly watery rim. The nose here is black cherries, black licorice, tobacco, a lovely stemmy note, coffee grinds, underbrush and smoked game. On the palate this is velvety, nuanced and deep. This is the best example of this wine I have had thus far. Charles: Jason liked this wine more than I did. I like their wines a lot but to me this bottle was not showing that well.