I´m trying to reach a nice combination of flavors at home, I just got myself a barbaresco, vintage 1998, Produttori di Barbaresco to be more exact, it's no the greatest Piedmont´s vintage but I guess someway a special dish can make the wine a great experience, now I want to make something different, What would you recommend for achieving the flavor goal?

[This message was edited by Jpmadiedo on Feb 23, 2004 at 04:10 PM.]

1998 was an excellent year in Piemonte. Who is the producer of the bottling, and is it a Cru bottling?

Personally, I like to serve grilled or roasted meats with Barbaresco. Something like a pork roast, or some veal.

Lately I have been trying to go more with the "eat what the wine producers are eating" plan. For the past few Piedmonts that have been consumed here I have had some amazing raviolis with a ground veal/mushroom filling topped with a sage cream sauce. Also there's nothing wrong with Osso Bucco or a rich risotto. Enjoy the neb!

I have to second the veal reccomendation. Personally, I'd make a classic Osso Bucco.

Also, I have to second the comment on the '98 vintage being terrific -- it was. Be sure to give your wine plenty of air, maybe 6+ hours of 3 hours in the decanter.

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"What contemptible scoundrel stole the cork from my lunch?" -- W.C. Fields