Every so often Ed McCarthy sends out an e-mail to a group of Pizza and Wine lovers known as the G6. This time we agreed to meet at Keste Wall St for the pizza and as usual we will bring Champagne and older Italian red wines.
When we arrived, Roberto Caporuscio, master pizzaiolo and owner of Keste told us about a new appetizer he wanted us to try. It was homemade burrata with small mozzarellas inside. He served it with ripe tomatoes and herbs and a drizzle of good olive oil.
I spoke with Roberto about the type of flour he uses to make the dough for his pizza. When I first went to Keste on Bleecker Street ten years ago, he was using 100% Tipo 00. When he opened Keste on Wall Street, he started using Tipo 1. He said he now uses 70% Tipo 1 and 30% Tipo 00. I really enjoyed the pizza.
As always, we started with Champagne Perrier-Jouet “Belle Epoque” 2004 Made from 50% Chardonnay, 45% Pinot Noir and 5% Pinot Meunier. The wine is aged for over 6 years and the dosage is 9 grams per liter. It has both delicacy and structure with a crisp freshness, hints of peach, pear and citrus notes. I was very impressed with this Champagne.
Barbaresco 1999 Produttori del Barbaresco made from 100% Nebbiolo. The wine is aged in large oak barrels for two years. This is a very traditional co-op, maybe the best and one of the oldest. It has all the classic Nebbiolo flavors and aromas but the wine needs more time to develop.
Barolo 2001 “Monprivato” Giuseppe Mascarello made from100% Nebbiolo, The Monprivato vineyard is about 15 acres on a southwest- facing slope in Castiglione Falletto. The chalky and gray marl soil is perfect for growing Nebbiolo. This is classic Barolo but it needed more time.
Chianti Classico 1969 Riserva Ducale Ruffino showing its age but still drinking very well for a wine 50 years old.
We ended on a sweet note with fried dough sticks topped with Nutella