A powerful high-acid, high-tannin varietal that often needs many years of aging to begin displaying its charms. This is grown almost exclusively in Italy’s Piedmont region where it produces the wines known as Barolo and Barbaresco.
Beef roasts, venison, wild boar, wild mushroom gravy.
ModernSteak au poivre, leg of lamb with tomatoes and garlic, pasta Bolognese.
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