40 years of Dom Perignon, pizza wines!

There are few points to the ones who guess who's hiding behind the bottle.....

Pizza wine is a phenomenon occuring in a few select addresses, late at night, when a tasting has been going on for such length, that everyone starts to be hungry again. Pizza, as everyone knows, should be had with Italian wines, even if the level of the wines is somewhat unusual.

1955 Giacomo Conterno Barolo;
Pale garnet, orange rim, some sediments. Some anise, touch of tar, lean feel, red berries with a little air. Fresh acidity, ripe tannins, more fruit, rougher and sligtly edgy texture. 89

1964 Biondi-Santi Brunello di Montalcino Riserva;
Bottle 5121. Stunning pale red, brick rim. Almond essence, VA, roses, perfumed, pear compott. Fresh acidity, dry tannins, lean. My last bottle was far better, and as always with Biondi, there can be huge bottle variations. 78

1964 Biondi-Santi Brunello di Montalcino Riserva;
As I saw that I hadn-t put out a tasting note on the last bottle, it's comming here. This bottle was had about a year back. Bright pale red, sediments. Roses, licorice, cherry stones, redcurrants, leather, quite intense and complex, layered. Palate never opens up fully, fresh acidity, ripe tannins, elegant balance, doesn't quite live up to perfect bottles of the 75, long length. 93


1974 Roagna Giovanni & Alfredo, Barbaresco Riserva Vigneto Pajé;
Pale ruby, brick rim, leather and anise, high acidity, ripe tannins, dry and dusty palate, metallic, tired.

1953-1955 Gaja Barbaresco Veccia Riserva;
Bottle 110568. Gaja started putting the vintage on the bottle only in 1956. Some older bottles may have hand written vintage. This had medallions from 1953 on the label, so the vintage is narrowed down to somewhere between 1953 and 55 according to Rune Rake. Brown, red tint. Lots of sediments. Some hints of aromas here and ther, to old. That was the initial tasting note. After 20-30 minutes, redcurrants and hint of roses, still lean and sharp on the palate.