Following our wedding in January 2010, my wife Tracie and I headed to — who would have thunk it? — Italy for our honeymoon. Along the way, we stopped for a visit at one of the greatest producers of Italian wine of all time: Bruno Giacosa in Barbaresco (in the village of Neive, one of the Barbaresco communes).

The legendary Bruno himself received us and he graciously tasted us through the current vintages of his wines. It was one of the most rewarding experiences, I think Tracie would agree, of our careers in food and wine.

When it came to his different bottlings of Barbaresco, he stopped us when we got the wine that is made from a single-vineyard — a “cru” — called Asili.

“Asili,” he told us emphatically, “is the true heart of Barbaresco.”

This Thursday, we will be opening a bottle of 2017 Barbaresco Asili by one of the appellation’s greatest legacy families, the Grasso clan, who owns one of the largest contiguous parcels (roughly 2 hectares) in this storied vineyard.

As we enjoy Kevin’s menu, we’ll be discussing Asili, the “apotheosis” of Barbaresco and arguably the greatest expression of Nebbiolo grown there.

We worked hard to make this event possible (and our thanks goes to the distributor who worked with us on the pricing). We know you are going to enjoy this benchmark of Italian wine as much as we do.

Thank you for your support. This is another one of the special wines that occupies a big chunk of my heart. I hope you can join us.

Jeremy Parzen
wine director

GOAT Barbaresco: Asili
Virtual Wine Dinner
with wine director
Jeremy Parzen

Thursday, March 3
7:30 p.m.
guests will be provided with a Zoom link

$119 per couple

Please email Jeremy to reserve
by clicking here.


Insalata di Cavolo Nero e Rucola
Kale and arugula salad with apples & toasted almonds

Ravioli Ripieni di Funghi e Ricotta
Ravioli filled with ricotta & sautéed wild mushrooms

Confit d’Anatra
Duck confit served over creamy polenta

Ca’ del Baio 2017 Barbaresco Asili
94 points Wine Spectator
(previous and subsequent vintages)

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