An Evening with Robert Parker

Your GrapeRadio crew and Robert Parker Jr.

Your GrapeRadio crew was lucky enough to spend the evening and dinner with Robert Parker Jr. The event was held at Valentino’s Restaurant in the beautiful Venetian Hotel – Las Vegas. It was an 8 course meal with an outrageous selection of wine.

Since Valentino’s is one of the top rated Italian restaurant in the USA we were treated to a magical evening of Italian wines. These memorable bottles were personally selected by Robert Parker. In fact, there were 14 different wines in all.

To view the menu and wines of the evening Click Here.

And of course you can hear our audio comments. Just listen in.

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Show #21
(8:17 min 4 MB)

3 Responses to “An Evening with Robert Parker”

  1. 1 Brian Clark May 2nd, 2005 at 7:36 pm

    Special Report: An Evening with Robert Parker

    Location: Valentino’s Restaurant-Venetian Hotel, Las Vegas, NV


    House smoked Tasmanian salmon with lemon zabajon
    Spanner crab cakes with bottarga aioli
    Burrata in spoon with balsamic syrup
    Warm cold cuts roll with fontina

    Wine: Dom Perignon 1996


    House cured Sonoma Valley “Moscovi” duck prosciutto, fresh robiola and shallot salad with lemon flavored grape must sauce

    Wine: R. Voerzio Barolo Rocche dee’ Annunziata 2000
    Wine: L. Pira Barolo Margheria 2000

    Pistachio crusted rabbit loin over stewed pink lentils with Marsala flavored jus

    Wine: Corino Barolo Giachini 2000
    Wine: Gaja Barolo Sperss 2000

    Pear and mascarpone stuffed tortelli with a gorgonzola foundue

    Wine: Sandrone Cannubi Barolo 2000
    Wine: E. Pira Cannubi Boschis Barolo 2000

    Quail and foie gras pasticcio with fresh polenta and black truffle

    Wine: Altare Barolo Arborina 2000
    Wine: Bruno Giacosa Barolo Rocche De Falletto 2000

    Piedmontese beef loin tagiata with pizzaiola sauce crispy garlic and braised spring vegetables

    Wine: Clerico Barolo Ginestra 2000
    Wine: Scavino Barolo Bric del Fiasc 2000

    Layered Cheese terrine with candied fruit and our home made figs and almond salame

    Wine: A. Conterno Barolo Gran Bussia 1990
    Wine: Giacosa Barolo Falletto de Serralunga Riserva 1989

    Dessert Sampler

    Wine: Tommaso Bussola Recioto della Valpolicella TB 1998

  2. 2 Michael Reining May 3rd, 2005 at 9:21 pm

    Hi there,

    Just a quick note to tell you I really enjoy your show and your website. Great stuff. Wish I could just smell some of those Barolo’s from your Robert Parker dinner!

    I am embarking on that podcast journey with my show, The Radio Kitchen. It’s a program that I have been working on over the past 6 years on and off. When we were syndicated on the radio, at our zenith, we were on nearly 50 stations. But podcasting, I think, will surpass our best numbers in radio easily.

    In this new format, I’ve got two shows up. I’ll be doing a new show every week. The first show featured some guests from the farmers market in San Francisco as well as an interview from our archives with Jacques Pepin. This week, we’re talking Honey with Marshall’s Farms Honey. Interesting tasting the breadth of their products, and pairing them with different foods, like cheese. I also revived an interview with Joyce Goldstein for Passover.

    All this is by way of saying, that I’ll be listing your website in my links section. And I invite you to listen to my show and see if it might fit in with your links.

  3. 3 kevin brady May 9th, 2010 at 11:09 am

    Very nice piece of information. Formally, I sold wine for Vinifera Imports, a premium Italian portfolio, and this opened my eyes and senses to the great and diverse world that is Italian experience.


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