Welcome to “Barolo & the Dark Lord: Halloween Edition”!

We thought we (pumpkin) spice up this week’s virtual wine dinner with off-beat title.

Let me be clear: There is no “dark lord” here. It just sounded like a great title for the event, stripped straight from the title of a Harry Potter novel.

But it was also the wine itself that inspired the name we gave to this event.

I had never tasted this Barolo before we decided to buy some for our wine program. It’s made by a winemaker and winery that you may have tasted before (anyone remember Costa di Bussia Barolo from our in-person wine dinners?).

As soon as I took my first whiff and taste, there was no doubt in my mind that it was from Monforte d’Alba, one of the core five townships of the appellation, known for its “dark, brooding” and extremely long-lived wines.

It’s such a fantastic example of Barolo’s “terroir” (the unique confluence of climate, exposure, soil, and human tradition). When you taste wines from the north and the west of the appellation, they tend to be more fruit-driven in their youth. But when the wine — always made from 100 percent Nebbiolo grapes — comes from Barolo’s southern and southeaster townships like Monforte and Serralunga, they tend to be more earth-driven in their aromas and flavors. That’s because the soils in the south and southeast of Barolo are much older than the soils to the west.

This wine is going to open up as soon as you start pairing with Chef Sandro’s tasting menu. But it can also be served as what the Italian’s call a “meditative wine,” ideally with some aged goat’s and cow’s milk cheeses and maybe some roast almonds or walnuts on the side. It’s got that richness and those darker flavors (think slightly underripe red fruit balanced by earthy white truffles) that make Monforte (and more specifically Bussia, where this is grown) so unique in the spectrum of the great red wines of the world.

This Thursday, we’ll be discussing Barolo terroir, its soils, its styles, and its excellent wines as we enjoy Chef Sandro’s cooking. And of course, as always, no topic is off limits for our conversation.

I’m looking forward to it. Thanks for your ongoing support. We wouldn’t be here without you.

Jeremy Parzen
wine director
ROMA

See menu and details below.

Barolo & the Dark Lord
Virtual Wine Dinner & Seminar
with ROMA wine director Jeremy Parzen

Thursday, October 21
7:30 p.m.
guests will be provided with a Zoom link

$119 per couple

Please email Jeremy to reserve
by clicking here.

MENU

Octopus Carpaccio

Fettuccine alla Bolognese
dressed with freshly grated Pecorino

Pork Chop
with apple & fig reduction

Serre dei Roveri 2015 Barolo

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