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Reply to "1999 Robert Biale Barbera"

Queenie:

Point taken. Sorry, my bad.

As to the Black Chicken, we have always enjoyed it. Let it breathe for at least 30 mins. I don't know what vintage you have, but we tried the '99 recently and my recollection is that there was a little spice to it. The Biale's story behind naming of the Black Chicken is also amusing, but I'll be respectful and wait until there's another thread that is on point. So, in a nutshell, the Black Chicken ought to go well with the BBQ. It should be "All Good."
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