Dinner With The Killer Bs

Years ago, I went to dinner with a business associate who knew a lot about Italian wines. He took control of the crucial wine-ordering responsibilities at our meal, studied the wine list carefully before ordering a bottle, inspected the bottle when the waiter delivered it, instructed the waiter to decant the wine, and then noted that we would let it breathe for 15 minutes or so. When I remarked on his impressive command of the wine-ordering function, he shrugged and responded: “In reality, all you really need to know about Italian wines is the three Bs — Brunello, Barolo, and Barbaresco.”

I’ve always remembered that lesson in fine wines, although I quickly realized that “The Killer Bs”–as those three wines are known among at least some wine lovers–must regrettably be reserved for very special occasions, because they are pricey. Last night was just such a special occasion, as we celebrated the new year and a wonderful performance by the Austin Symphony Orchestra and, especially, its principal oboist. We went to a terrific restaurant called It’s Italian Cucina, had a very fine meal, and the sommelier selected two bottles–a Brunello followed by the Barolo above–to accompany our dinner. (There were only four of us at dinner, so we couldn’t reasonably complete the Killer B trifecta with a Barbaresco.)

I don’t have an educated wine palate, but it wasn’t hard to conclude that we were enjoying some pretty spectacular wines. The taste of the Brunello changed and ripened and became even more delectable as it continued to breathe in the decanter, and the Barolo was simply wonderful and went perfectly with our main courses. It was great to be able to enjoy a fun celebration with the Killer Bs. I definitely look forward to the next opportunity to implement my friend’s wise advice.

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