Barolo Marchese d’Azeglio

Red Wine

750 ml

As traditional as it gets. This is not a Barolo that was meant to be consumed upon reaching that market, but a wine that was made to be waited for. Luckily, our underwater cellar stepped in to speed up the aging, resulting in a big and bold wine with a lot of flavor that is drinkable now.Complex aromas of red cherries, dried violets, tar, and truffles are accompanied with black tea and forest floor. Lots of tannins softened by the sea restrain the extremely high acidity making this wine a spectacle on the palate. This is a wine that can be drank now or cellared for decades.

Decanting: Allow 2–4 hours of decanting for young Barolo to soften its tannins and develop its full aromatic bouquet.
Serving Temperature: Serve slightly below room temperature, around 60–65°F (16–18°C).

Meat Dishes

Braised Beef or Lamb: Osso buco, beef cheeks, or lamb shanks cooked low and slow create a rich, tender base for Barolo’s boldness.
Game Meats: Venison, wild boar, or duck with fruit-based sauces like cherry, fig, or pomegranate.
Grilled Ribeye Steak: The marbling in a ribeye balances the tannins, while herb or truffle butter complements Barolo’s earthy notes.

Pasta and Risotto

Pasta with Ragù: Pappardelle or tagliatelle with a meat ragù (wild boar or beef) pairs beautifully with Barolo’s depth and acidity.
Risotto al Barolo: A risotto cooked with Barolo itself is a classic Piedmontese pairing.
Agnolotti del Plin: These small Piedmontese pasta parcels, often filled with meat, enhance the wine’s elegance.

Truffle-Based Dishes

Tajarin with White Truffles: This simple yet decadent dish is a quintessential match for Barolo, highlighting its earthy and floral tones.
Truffle Risotto: Creamy risotto with shaved truffles pairs perfectly with Barolo’s rich complexity.
Polenta with Truffle Cream Sauce: A rustic, comforting pairing that mirrors Barolo’s depth.

Vegetarian Options

Mushroom Dishes: Stuffed Portobello Mushrooms or wild mushroom risotto bring out Barolo’s savory, earthy character.
Eggplant Parmesan: The tomato, cheese, and roasted eggplant complement the wine’s acidity and tannins.
Roasted Root Vegetables: Carrots, parsnips, and beets drizzled with olive oil and herbs highlight Barolo’s earthy tones.

Cheese Pairings

Aged Cheeses: Parmigiano-Reggiano, Pecorino, or Castelmagno pair well with Barolo’s bold profile.
Creamy Cheeses: Taleggio or Fontina provide a rich contrast to Barolo’s tannins.
Blue Cheeses: Mild Gorgonzola or Roquefort can enhance the wine’s fruit and spice notes.

Charcuterie and Antipasti

Cured Meats: Prosciutto, bresaola, or salami pair beautifully with Barolo’s bright acidity.
Truffle Salami: Accentuates the wine’s earthy and aromatic qualities.
Marinated Olives and Sundried Tomatoes: A savory, tangy starter that complements Barolo’s complexity.