Pizza number one:
Marinara base, sweet sausage, hot sausage, kalamata olives, mushrooms, Provolone, Mozzarella.
Pizza number two:
Olive oil base, Swiss chard, caramelized onion, Proscuitto, Parmigiano, Gorgonzola, sunnyside up eggs.
2012 Pecchenino Barolo Bussia
Decanted and enjoyed over the course of the evening. First experience with this producer. Showing really nicely now, and will benefit from another 5 years or so in the cellar.
Elegant fruit up front supported by fine tannins, serving up a gentle mouth-puckering finish. Of the three wines, this Barolo paired most favorably with the homemade pizzas we had for dinner.
2004 Castiglion del Bosco Brunello di Montalcino
Presenting bold, robust fruit reflecting the nobility of this vintage, with mouthwatering acidity making the wine incredibly food friendly. Will definitely benefit from another 5 to 7 years of cellaring. Almost as good of a match with the homemade pizzas as the Barolo.
1999 Nicolas Potel Savigny-les-Beaune
Double decanted (light sediment). Aged sour cherry with mellow acidity complemented by light sous bois notes. Fascinating development over the course of the evening as the wine gained presence with extended exposure to air. This ended up being a pleasure to drink as the fruit blossomed. I tried to determine which village-level climats were sourced for this 1999 bottling, but have not had any luck with that.
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