It’s a new decade and time for new wine experiences. I suggest that you take the time to make a nice and hearty meat stew one of the January weekends and serve it with a well-decanted (3-4 hours in advance) nebbiolo wine. Try the “mini-Barolo” from Pio Cesare, Langhe Nebbiolo 2006 (around 10€). You will get lots of compact grape character to go with the stew. The wine already shows some age with touches of porcini mushroom and cherries; a good tannin structure behind and a quite high acidity. You can keep it for a few years but excellent to drink now – with food.
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