MAKING SENSE OF MONTALCINO
Monday, May 22nd
Brunello has long been considered one of Italy’s finest wines. Since the inception of the Consorzio in 1967, its standards have maintained a commitment to excellence.
Today, with a membership of over 250 producers and expanding boundaries, a debate has arisen over the finest sites for Brunello. The commitment to quality has endured, but how do consumers distinguish between the varied terroirs when the wine remains a single appellation?
On the evening of May 22nd, we will make the case for sub-zones in Montalcino. We will pour wines from five of the seven disputed sub-zones and see how geography, geology and climate influence each style of Brunello.
Highlights include the 1999 Canalicchio di Sopra Brunello di Montalcino, 2008 Stella di Campalto Brunello di Montalcino out of magnum, 1998 Col d’Orcia Brunello di Montalcino out of magnum, 2004 Barbi Brunello di Montalcino Riserva and the monumental 1999 Soldera Brunello di Montalcino Riserva.
Chef Frank Langello has written a 7-course menu to accompany the wine.
Lardo di Colonnata
Principe Corsini, Vino Spumante Rosé Brut NV
Fiori di Zucchine Fritti
Stella di Campalto, Brunello di Montalcino 2008 en Magnum
“Pappa al Pomodoro”
Canalicchio di Sopra, Brunello di Montalcino 1999
Pappardelle al Ragù di Cinghiale
Barbi, Brunello di Montalcino Riserva 2004
Spalla di Maiale al Forno
Soldera “Case Basse” Brunello di Montalcino Riserva 1999
Formaggio di Toscana
Col d’Orcia, Brunello di Montalcino 1998 en Magnum
Pine Nut Crostata with Mascarpone Gelato
Banfi “Florus” Moscadello di Montalcino 2012
WHAT IS VINTAGE BABBO?
On select Monday evenings, we invite Italian wine lovers to join us for a special tasting menu paired with the best vintage wines from the depths of our cellar. Unlike many restaurant wine dinners, these are not distributor-sponsored events featuring “current-release” wines. The allure of Vintage Babbo is that it’s a personal expression of the restaurant; an opportunity for us to dig deep into our cellar (as much as it may sometimes hurt to see these wines leave); and an excuse to share the best of the best with our customers.