While tasting a flight of Nebbiolo based wines tonight at Maialino, I finally went for it and ordered some white truffles. House made Tonnarelli done in butter, a touch of Parmigiano Reggiano and finished with the sacred whites truffles from Alba shaved gently over the top.
Ragazzi, che meraviglia...
I saved the Bartolo Mascarello tasting for the arrival of the white truffles. The 2003 we are currently pouring by the glass at Maialino, along with about 15 other amazing Nebbiolo based wines on the Enomatic Nebbiolo Bar. Bartolo for $140 a bottle in a NYC restaurant is quite a steal! This wine is very aromatic right off the bat with classic roses, earth, tar and liquorish. The acidity is still brilliant and it is a no-brainer when it comes to a pairing with tartufi bianchi di Alba.
But 2003? Yes an overall shit year, being overly hot and resulting in scorched vineyards, but true producers were able to put together some fine wines which are drinking gorgeously right now at only 9 years out. Where I have tasted some B. Mascarello from finer and more talked about vintages such as 97, 98 and 2000 they can go through unfortunate stages where they are completely closed and inexpressive.
This type of experience can definitely make one rethink the whole process of selecting a vintage, especially in a restaurant setting where sometimes the underdog vintage will triumph in the end.