WTN: Brunello and Vermentino at Supper Osteria

2008 Vermentino di Sargdegna-Argiolas “Cosmolino”, Sardinia
Amber hue. Quite forward with its mineral. A decent wine, but one that appeared to force its minerality more and which didn’t quite combine well with the rest of the structure. This was ordered off of the “by the glass” list. B-

1995 Pertimali (Livio Sassetti) Brunello di Montalcino, Tuscany
This bottle was byob’d.
Mature leather, grilled meat and earth on the nose. Tannin are pretty much resolved. Some cherry tartness, and other layers of ripe and sweet black fruit. I think this bottle is just beyond its peak drinking window. I like the medium-bodied texture but it was just a little too one-dimensional, fruity, for me and could probably have used more rustic earthy undertones that I tend to like in Tuscan wines. B

Supper Osteria is a neighborhood restaurant in a very quaint East Village’esque old brownstones street in what was New York City’s Alphabet City, with young “grunge-but-fashionably-chic” friendly wait staff. Serving rustic style Northern Italian, I was pleasantly surprised at the good quality of the dishes that we ordered and of the menu choices, in general. My appetizer of grilled polenta on greens was very good and my short-ribs and vegetables entrée was above average. I was also impressed with Marina’s Pappardelle with fresh mushrooms. We’ll be back.

I generally liked the '95 Brunelli, got some good bargains when everyone was obsessing over '97s, but they're all gone.
What was corkage fee? Decent stems? Sometimes I join Betsy after a meeting she has in East Village, always looking for places

Dale,

It was a very last minute decision to go to Supper, a no reservation policy restaurant, and I wasn't really counting on bringing my own bottle given their robust Italian name-brand list on their website. But, given that it was an early 6:30 dinner, Marina convinced me to lug along a couple of bottles in case they tell me that corkage is $15 or under, which is my comfort level corkage fee in a mid-low-level restaurant.

Our waiter told me that their corkage is $25 per bottle but whe he asked to take a look at what I brought, he told us that he'll comp the corkage because we're bringing something "good and serious". He brought out good stems. His name is Larry, a very friendly and non-overbearing chap who was knowledgeable with wines, and he told us to just look him up whenever we want to come in and bring our bottles. I also made sure to leave a generous pour in the bottle for him.