Fontanafredda Barolo with Meatloaf at Entourage Downers Grove
I was invited to a celebratory lunch with Linda and her sorority sister Pat. They were planning to go to Gia Mia in downtown Downers Grove. I suggested an ‘upgrade’ to Entourage just across the street and railroad tracks.
At our earlier dinner in Downers Grove, I saw and was drawn to their signature Waygu Meatloaf dish, and pledged to try it on my next visit.
This signature entree was amazing! So good we ordered a second one for carry out to take home.
Wagyu Meatloaf Sundae - Truffle + Parmesan Whipped Potatoes, Brioche, Wild Mushroom Gravy, Vegetable Succotash topped with Crispy Onions.
This was delicious and huge in portions - enough for a follow on take home meal. Two huge slices of meatloaf, and not enough of the delectable pomme puree’! But where would you put it in that tower, or what they call a ‘Sundae’!
Linda had the Spicy Shrimp & Jalapeno Grits - Blackened Wild Shrimp, Andouille Sausage, Charred Jalapeno, Charred Corn, Baby Peppers and Creole Cream.
This was equally delicious, but too spicy for my tastes, okay for hers, although she set aside the Jalapeno’s. Nice portion size for a ‘small plate’.
Pat had the Jumbo Lump Maryland Crab Cake - Corn Relish, Smoked Pepper Butter Sauce, Basil Oil and Micro Greens.
Pat loved the Crab Cake but would’ve been better with a larger portion for an entree.
For a wine accompaniment I selected from the carefully crafted wine list a moderate Italian Red.
Fontanafredda Serralunga d’Alba Barolo 2019
I chose this, partly to compare with the Massolino Serralunga d’Alba Barolo we tasted at the producer winemakers dinner we attended at the Wine Bar in Destin, FL just last week. Also, I thought the Nebbiolo would go well with my meatloaf entree.
Also, Fontanafredda is a producer we know reasonably well from numerous previous wine tastings, several of which are chronicled in these previous posts:
Barolo means wine made primarily from the
Nebbiolo grape, the principle varietal of the region. (As I’ve written often in these pages, wines from the ‘old world’ are named or labeled for their region. This is as opposed to wines in the ‘new world’ are named or labeled for the grape varietal in the bottle (typically 70% or more)).
The Barolo wine regions consists of five townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages.
The native Nebbiolo grape produces wines, with the signature “tar and roses” aromas, a light garnet color and full flavorful palate with prominent tannins and acidity. A well-made Barolo wine, will be complex with notes of strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.
The Fontanafredda Estate & Winery, dates back to 1878. Located in the heart of Piedmont’s Langhe region, they produce benchmark Barolo and Barbera wines, showing that balance deep aromas and concentration of fruit with elegance.
Fontanafredda has a noble history, purchased by modern Italy’s first king, Vittorio Emanuele II in 1858 after the unification of the country. The estate produced wine from Piedmont’s Langhe region native varietals, Dolcetto, Barbera and Nebbiolo.
The King’s son, Count Mirafiori Fontanafredda later developed a commercial business and released their first Nebbiolo labeled as Barolo with the 1878 vintage.
The 250 acre Fontanafredda Barolo cru property is located in the subregion of Serralunga d’Alba, and is the largest contiguous wine estate in the Langhe. The estate also owns additional properties in the communes of Barolo and Diano d’Alba bringing the total acreage of estate-owned land to 305.
There are two main soil types in Barolo, Tortonian in the western region that is heavy in clay and magnesium deposits and produces wines that tend to be more fragrant, elegant and soft. In eastern Barolo, the soils are chalky limestone and mineral rich that produce wines of deeper color, body and tannic structure, making for long-lived wines.
Fontanafredda owners Oscar Farinetti and business partner Luca Baffigo Filangieri are also founders of the famous EATALY concept restaurants and stores in Italy, Japan, New York and Chicago. We have visited and featured Eataly New York and Eataly Chicago in these pages in several posts including -
We love these wondrous creative locations where they promote “ The world's largest Italian marketplace where you can eat, shop, and learn”, and consider them destinations worth visiting, an adventure in dining, shopping, or just for an adventurous travel experience!
Since 1999, the Fontanafredda wine estate production has been managed by winemaker Danilo Drocco and viticulturist Alberto Grasso.
As I poured a glass of this wine, it was dark garnet colored, but largely opaque, moderate structured and light medium bodied. Linda immediately noticed and expressed concern in this selection. In the end, it proved to be ideal - big enough for the meatloaf, and moderate enough to complement the Crab Cake, and in-between so as to go with the spicy shrimp.
Upon serving, this was at room temperature. We requested a wine chiller which they promptly provided, and after some cooling, was much better, more suited to the meal, and being more approachable, better revealing its aromas and flavors.
My initial expectation was seeking the wine as I later found to be described in the Winemaker Notes -“Serralunga Barolo is characterized by great structure and power. Dry and tannic, but with velvety texture and great balance. It has notes of vanilla, spices, withered roses and underbrush. balance. The finish is very long-lasting.”
It turned out to be in line with as described in Wine Spectator’s description -
“This red rides a fine balance between elegance and austerity, with cherry, strawberry, rose and hay aromas and flavors fused to a spine of stiff tannins; nevertheless, this is long and engaging.”
This was rated 93 points by Wine Spectator, 91 by Wine Enthusiast and James Suckling.
7,400 cases produced, of which 5,100 cases imported - so this should be available if one seeks it out.
Dark garnet rather opaque colored, medium bodied but rather tightly structured with refined moderate tannins, yet smooth and balanced thereby approachable, black cherry and tangy red fruits with notes of black tea, and subtle notes of pepper, coriander, dried rose and crushed stone on a clean and crisp finish.
RM 91 points.
