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Barbaresco

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.]
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