A friend is having a bunch of us for dinner this Saturday and asked me to bring the wine. He's serving a Barolo braised beef. I have some cabs I had in mind because I know he's a cab lover, but I'm wondering if the fact that the beef is braised in Barolo should impact my decision.
Should I take a Barolo? I'm not trying to overdo it in terms of "the perfect pairing" but I'm just wondering more for my own information. Would a Cali cab with a little age (maybe 10 years) work? Or does this seem like something that should absolutely be paired with Barolo or other nebbiolo based wine?
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