One of the most rewarding things about working at Roma is getting to share great Italian wines with our guests. Whether it’s a natural Dolcetto from Piedmont or a white Pinot Noir from Lombardy, the oohs and aahs on our guests’ lips make all the hard work worthwhile. And they remind us why we’re in this business in the first place: We have an unbridled passion for Italian wine and food!

But the greatest reward for me personally has been watching people discover Barolo and Barbaresco, both made from 100 percent Nebbiolo grapes. When they taste Nebbiolo for the first time, so many of our guests have said to me, wow, this is so great… I’ve never had anything like this before.

As American wine lovers (and by that, I mean Americans who love wine), we were brought up in a world where the great grapes of France were the benchmarks and the models for viticulture. Californian Chardonnay and Pinot Noir, inspired by the wines of Burgundy, and Californian Cabernet Sauvignon and Merlot, inspired by the wines of Bordeaux, remain some of the greatest wines in the world today. Later, we Americans got excited about “Super Tuscans,” red wines made from “international grape varieties” like Cabernet Sauvignon and Merlot that have been raised on Italian soil. Those wines are wonderful, too. And anyone who’s ever taken a look at our wine list knows that we are huge fans of Tuscan wines.

But Nebbiolo is a grape that is distinctly Italian. A few people have tried, with varied success, to grow it in California. But no one has ever come even close to achieving the greatness of Nebbiolo when grown in Piedmont. It’s one of the world’s greatest examples of terroir, the unique confluence of climate, soil, exposure, and human culture that make wines “taste of place,” as we say in the wine trade these days.

Angelo Gaja, the great winemaker from Piedmont and one of the world’s greatest interpreters of Nebbiolo, likes to say that the great wines of the world are original wines, in other words, wines that truly reflect the uniqueness of the place where they were grown.

Barolo is arguably the greatest expression of that originality when it comes to Italian winemaking today. And tomorrow night (Wednesday, not Thursday, this week), we will be hosting another Barolo great via Zoom, Giuseppe Vaira. We’ll be pouring his 2017 Barolo Albe. I know you’re going to enjoy it.

Thanks for your continued support. We wouldn’t be here without you.

Jeremy Parzen
wine director

Barolo as Spoken by Giuseppe Vaira
Featuring G.D. Vajra Barolo Albe

Wednesday, December 29
7:30 p.m.
guests will be provided with a Zoom link

$119 per couple

Please email Jeremy to reserve
by clicking here.


Gnocchi al Pomodoro
Gnocchi, tomato sauce, and burrata

Spezzatino di Cinghiale
Wild boar stew with oyster mushrooms

Crostata ai Frutti di Bosco
Mixed berries tart

G.D. Vajra 2017 Barolo Albe

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