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?
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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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