Barolo Meriame

Red Wine

750 ml

A single vineyard Barolo produced only in extremely limited quantities. Only a hundred bottles of this wine were submerged, and only sixty bottles will reach the United States market.Extremely sophisticated, elegant and timeless–this wine shows why Barolo is referred to as the“King of the Wines”. As firmly structured as it gets, but not overpowering. Meriame is a cru located in the heart of Serralunga, and it displays exactly that–what Serralunga is all about.Elegant flavors of red fruit with complex aromas of violets, jasmines, musk, tar, and mushrooms. Loads of polished tannins work in harmony with the precise acidity, with flavors that linger on the palate for a long time.

Decanting: Allow 2–3 hours of decanting to soften tannins and open up the wine’s aromatic complexity.
Serving Temperature: Serve at 60–65°F (16–18°C) to fully appreciate the wine’s structure and elegance.

Meat Dishes

Braised Meats: Perfect with braised beef cheeks, osso buco, or lamb shanks, as the rich, slow-cooked flavors balance Barolo’s tannins.
Roasted Game Meats: Venison, wild boar, or duck prepared with fruit sauces (like cherry or fig) enhance the wine’s fruity and savory profile.
Steak with Herb Butter: Ribeye or filet mignon with truffle or rosemary butter is a luxurious pairing.

Truffle-Inspired Dishes

Tajarin with White Truffles: A classic Piedmont dish that showcases Barolo’s truffle and earthy nuances.
Truffle Risotto: The creamy richness of risotto pairs beautifully with Barolo’s complexity.
Polenta with Truffle Cream Sauce: A rustic and decadent pairing that mirrors the wine’s depth.

Pasta and Risotto

Pasta with Meat Ragù: Pappardelle or tagliatelle with a wild boar or beef ragù is a hearty, traditional match.
Mushroom Risotto: Barolo’s earthy and floral notes shine alongside the umami of porcini mushrooms.
Agnolotti del Plin: These Piedmontese stuffed pasta pockets (often filled with meat) are a perfect pairing for Barolo’s elegance.

Cheese Pairings

Aged Cheeses: Parmigiano-Reggiano, Pecorino, or Castelmagno complement Barolo’s bold structure.
Creamy Cheeses: Taleggio or Fontina contrasts nicely with the wine’s tannins.
Blue Cheeses: A mild Gorgonzola Dolce brings out Barolo’s fruit and spice notes.

Vegetarian Options

Stuffed Mushrooms: Large portobello mushrooms stuffed with herbs and cheese match the wine’s earthy complexity.
Eggplant Parmigiana: The tomato, cheese, and roasted eggplant balance the wine’s acidity and tannins.
Grilled Vegetables: Zucchini, eggplant, and bell peppers drizzled with olive oil pair well with Barolo’s herbal undertones.

Charcuterie and Antipasti

Cured Meats: Prosciutto, bresaola, or salami with fennel seeds elevate Barolo’s fruity and spicy characteristics.
Olives and Sundried Tomatoes: The wine’s acidity complements these savory, tangy flavors.
Truffle Salami: A fantastic match to Barolo’s earthy aromas.