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- ddf68 - 05-21-2001
Went to one of two reliable and well priced local restaurants (both Italian) and had the following.
NV Zefiro Prosecco--Fairly straightforward, ripe apple flavors and big bubbles. Very good, especially at $15.20 a bottle.
'98 Giacosa Barbera--Very ripe and fruity, not much in the way of what I think of as the signature Italian smoke, leather, tobacco, tar, earthy flavors. Just enough acidity to stay in balance. I am not sure I really like this producer's style, but he is consistent and, as expected, this one played well in Peoria. $24.80 a bottle.
'99 Maculan Dindarello--A bit spritzy with sweet apricot flavors. Definitely a sticky, but with enough acidity that I could drink quite a bit of this. Not nearly as thick and rich as the '97. $1.60 for what looked like a shot.
This place, Giovanni's, is casually elegant--cloth on the table, decent place settings, a nicely decorated space. When I carp about restaurant wine prices it is frequently at places no nicer, so it makes me suspicious of the "business necessity" justification for higher margins trotted out in defense of other restaurants. If a small restaurant in a seasonal resort town, and a relatively lowbrow one at that, can price wines like this, why can't everyone? (In the interests of full disclosure, this place was running a special in which everything on the menu, alcohol included, was discounted 20%).
ddf