millenovecentocinquantacinque On November 19 came to light with one of the greatest Italian wines in history.
One Italian wine in this top hundred of the last century the century published by Wine Spectator, the most renowned wine magazine in the U.S. and among the most famous in the world.
Biondi Santi Brunello Riserva Greppo 1955.
In the cellar, and I had one of these bottles, with the excuse to check which one was better preserved '55, I called some friends "oenophiles" to celebrate with me.
When present, these friends, they are never empty-handed, so, with his friend Claudio Amador, the restaurant Le Jars of Montenovo of Montiano, we organized a dinner to do some 'background to that which would be drunk.
At 10 o'clock in the morning shows Omar, chef of Jars in a car full of all good things and starts unleashing do to prepare dinner.
At the end of relatives and friends at the table in 18 so we have to do!
Omar has prepared twenty samples of various micro plates, spoons, cups and glasses. All
beautiful, above all remember a glass with a cream of chick peas, topped with fresh duck foie gras cooked at low temperature and then caramelized and then a sandwich made with two fillets in half Saraghina with a mixture herbs, including fennel and I recognized a shadow of castelmagno, a spoon with a bivalve mussel immersed in a green sauce, lots of garlic that teased drinking very well.
First Omar has prepared a sheet of ravioli made with olives taggiasche, stuffed artichokes, served on an artichoke cream and topped with olives and tomato confit, a defatted sauce squaquerone.
dish a difficult match, but really balanced in flavor and very satisfying.
other primate, rice risotto with carnaroli skylarks served with a small group of larks cream and blueberries. A plate
stratospheric! Great harmony of flavors, tastes and satisfying balance to the maximum, which thankfully Omar did portions of the "right" Restaurant, otherwise I would have eaten a bonnet!
Following pigeon in two firings: the thighs cooked roast, wrapped in a slice of bacon and chest, pink, cooked at low temperature, served with a kind of "pie" baked potato and cheese.
Again I noticed the perfect harmony of flavors and the mpeccabile cooking the meat.
Editor's note: The wines were evaluated according to the method IHV. A method known result of many discussions on the group discussion it.hobby.vino based mainly on the pleasure of drinking a wine regardless of whether or not the typical itself.
Until now we drank:
Issel Pere et Fils Champagne Brut NV. Really good, fresh, nice acidity, good body and good scents. Rated 2
Champagne Billecart Salmon Brut Magnum. makes a bad impression after Issel, Hollywood, both in color and body, perlage much finer and smaller bouquet w closed. Rated 1
Puligny Montrachet JMBoillot 20 06 Camps Canet Ier Cru. great wine, fresh, fragrant, full-bodied, two bottles are virtually evaporated. Rated 3
Batard Montrachet Grand Cru 1999 Louis Jadot Magnum. After Pouligny, made a poor figure, less fresh, less dense, but most still too much wood at all absorbed and given the low acidity, I think not absorb ever. 0 Rating
Valtellina Superiore DOCG Valgella Carteria Sandro Fay 2007. A great Nebbiolo, very good, fresh and harmonious in the mouth is full and fruity, balanced. Rated 2
Sforzato Valtellina DOC Ronco del Picchio Sandro Fay 2006. Still too young, was infanticide. Tannins are still too fresh, even if you could see a certain elegance in the wine. In the sense that it was one of those fat guys try too hard alcohol and body to which, unfortunately, many manufacturers have accustomed us. From Ribera between 5-6 years. Rated 2
Pomard Ier Cru Les Jarollières JMBoillot 2005. A great Pinot Noir A large nose is an understatement, from floral to fruity in the mouth a nice acidity that does not overpower the already well-rounded tannins. The wine has a nice body and is fairly alcohol. Rated 3
Bolla Amarone 1962. The wine feels that was a good wine though now marked by the years. 0 Rating
Bolla Amarone 1969. This unfortunately was already gone, I do not know if the vintage or bad storage. The fact is that was the only one, even among those to follow, that broke the cap. 0 Rating
To finish the meal, I must thank another good friend, Teo Favaro, who has offered to prepare the dessert. He had to jump through hoops to work with the little equipment available to us, but there was still packed dishes that to my taste, were sooo good and interesting.
predessert As we prepared a Crème brûlée with rosemary, a sweet-salty that he pulled off with dinner and prepared us for the sweetest taste of real dessert.
Following a Rice and Milk with cardamom mascarpone cream sauce and green tea. A sweet very elegant and well balanced. The mascarpone cream, a nice fluffy texture, not at all cloying, is well combined with rice and milk and green tea sauce, sour and strong.
A final dessert was a froth of zabaglione with Pedro Ximenes Coulis Wild Berries and Almond Tuille. A growing, beautiful succession Teo, sweet to round off the evening. Zabaione delicate and delicious, despite the technical difficulties of realizing them in our homes, the Tuille almonds.
With these dessert we drank:
AR, Albana di Romagna Riserva 2006 Passito Zerbina. Two bottles evaporated. A great wine of freshness from the north, good body and great perfumes.
Alfred Merckelbach Urziger Würzgarten Berenauslese Riesling 2006. I thought after drinking the AR did lean figure, even considering the price, however, lean figure did RA. Perfumes deep and wide, full of spices. Mammoth acidity, full body and long miles. 
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