Full-bodied Italian Red

Grippy tannins, light on the nose

Wine: Barolo

Why: The tannins in a Barolo hold up to the gamey, fat-forward meat sauce. The typical high acid content also adds to its renowned structure. This is a big red, so don’t be fooled by the look and smell of a lighter-bodied wine. The grape used in Barolo, called Nebbiolo, is going to bring dark flavors like cherry, leather, clay and anise, but a high-quality wine will also bring elegance and finesse

What: Barolo is a region within the Piedmont area of Northwestern Italy. It has a cooler climate than most of Italy’s wine-producing areas and exclusively grows the Nebbiolo grape. Nebbiolo from Barolo is particularly tannic and bold compared to other areas in Italy (and even in the Piedmont)

Buying: You can look for either name on the label, Nebbiolo or Barolo. Nebbiolo also goes by the names Chiavennasca, Spanna, and Valtellina, but these wines will not be from Barolo, and will not have the same tannic structure. “DOCG” indicates the top tier of Italian quality standards. If you see “Riserva” on the label, that means the wine has been aged longer than normal. This high tannin and high acid varietal lends itself well to aging

Region: Southern Piedmont, Italy

Decanting: 60+ Minutes

Alternates: Barbera del Monferrato, Tempranillo, Sangiovese