A couple friends and I are doing a tasting comparing Barolo and Barbaresco's oxidative approach to production + Nebbiolo's tendency to show orange pigmentation that kinda makes them look like the same color tones in CDP and other Grenache based ACs. Plus, they're both tannic and they can both smell of dried floral notes and truffles. I was looking for ideas on the local food served in these areas, I thought that would just make the tasting perfect. Any ideas?
Original Post
Here is a link with the menu and tasting notes from a Nebbiolo dinner my wife and I hosted:

Nebbiolo dinner

If you want the recipe for the Bolito Misto you can post on Wino Depot and ask her for it since she does occasioanlly post there. Otheriwse you can find a recipe on the web.

VM
Sounds like an interesting tasting. I definitely find some similarities between northern Italians and some Rhones, especially with age. My first choice would be osso buco for the main. A close second would be herb crusted rack of lamb. I think sweetbreads would be a great starter.

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