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Reply to "Barbaresco"

I have to second the veal reccomendation. Personally, I'd make a classic Osso Bucco.

Also, I have to second the comment on the '98 vintage being terrific -- it was. Be sure to give your wine plenty of air, maybe 6+ hours of 3 hours in the decanter.

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"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields
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