Mascarello Barolo dinner

Dinner at Giando.

Pierre Peters Champagne, unknown cuvée, en magnum - very light on the palate initially but gained some depth with time. Some minerals, but the finish was short.

1973 Bartolo Mascarello Barolo – very old now. Plenty of salty plum (話梅) and savory notes, soy sauce, with some sweetness underneath. Sipping the wine delivers a light and delicated palate, while bigger gulps revealed that tannins were still around.

1975 Bartolo Mascarello Barolo – more savory notes, with a tighter nose. A hint of sweetness on the palate. After 10 minutes the nose really showed, and became slightly minty later.

1964 Bartolo Mascarello Barolo – a little stinky, but underneath there was nice, sweet fruit with a little bit of smoke. Alcoholic nose, but this turned more elegant later.

1967 Bartolo Mascarello Barolo – definitely savory notes here in the really big nose. Ripe and ripe, with cooked fruit underneath.

1968 Bartolo Mascarello Barolo – Asian spices, savory soy sauce, with Chinese licorice (甘草). Flat and dead on the palate.

1974 Bartolo Mascarello Barolo – a little weird… not much on the nose and came with high acidity.

1978 Bartolo Mascarello Barolo – pretty nice with more intense nose. Actually closer to a Châteauneuf-du-Pape, with more animal and savory notes. My wine of the night.

1990 Bartolo Mascarello Barolo – nice and elegant.

2007 Bartolo Mascarello Barolo – opened and served 5 hours later. Wow! Really big nose of cooked fruit, mint, potpourri, rubber, tropical fruit, and kinda alcoholic. Maybe some orange here? Would love to drink it again in a few years.

Full post on dinner is here.