Dinner with Enzo Boglietti – March 18th and 21st!

Please join L’Hostaria Thursday, Saturday March 18th and Tuesday March 21st, 2017 for wine tastings with world-renowned Piedmontese winemaker, Enzo Boglietti.

March 18th, the evening will include a variety of four wines and four courses for $150 per person.

March 21st at 7PM, the evening will include Barolo Magnums from 1996 and four courses for $300 per person. Limited space available

Come join us for this special occasions!

For more information and reservations please call: (970) 925.9022.

March 18th – Dinner Menu & Pairings

Gamberetti Fritti
fried royal red shrimp, zucchini, sweet red pepper sauce
CHARDONNAY 2014

Ravioli ai Funghi e Nocciole
wild mushroom ravioli, brown butter, toasted hazelnuts
BARBERA ‘VIGNA DEI ROMANI’ 2007

Costine di Maiale Affumicate
smoked pork ribs, asparagus, grilled polenta
BAROLO ‘FOSSATI’ 2008

Formaggi del Piemonte
piedmontese cheese selection
BAROLO ‘RISERVA’ 2005

 

March 21st at 7PM – 1996 Barolo Dinner Menu & Pairings

Salmone Affumicato
smoked norwegian salmon, organic baby greens
BRUT ROSÉ

Tagliolini al Brasato d’Agnello
fresh tagliolini, braised lamb shoulder, wild mushrooms
BAROLO ‘FOSSATI’ 1996

Filetto di Bufalo, Asparagi e Topinambour
buffalo tenderloin, grilled asparagus, sunchokes
BAROLO ‘CASE NERE’ 1996

Formaggi del Piemonte
piedmontese cheese selection
BAROLO ‘BRUNATE’ 1996

 
boglietti

The Barolo appellation covers a number of towns, but some of the greatest Nebbiolo vineyards of all are on the steeps of La Morra. It is here on this “Golden Slope” along with famous names including Case Nere, Fossati, Cerequio, and Brunate that Enzo’s vineyards flourish.

Taking over his family’s domaine in the early 1990’s, he has been making new-style Piedmont wines ever since. From these vineyards, he produces between 300 and 400 cases each of three crus: Case Nere, Fossati and Brunate.

Though he could produce much more, including a straight Barolo, he instead chooses to produce a super-Piedmont wine called “Buio.” Made from 80% Nebbiolo from his Barolo vineyards, he adds 20% Barbera to contribute color, fruit and a brighter nose.

His Dolcetto and Barbera’s are made with a combination of older oak and tank to create beautiful, concentrated, fruit-forward wines of exceptional quality for these varietals. Of particular interest is the aforementioned Dolcetto “Tiglineri” made from 60+ year old vines.

 

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