Barolo

Barolo is made from Nebbiolo, grown on the hills south of Alba in Piedmont, and it is the most structured red wine in Italy. Pale in colour, high in acid and tannin, and nothing like the deep colour suggests — people who expect a big dark wine are always surprised.

It needs time. Barolo must be aged at least 38 months before release, and even then most of it improves for another decade. If you are opening a young one, decant it two hours. If you can wait, wait.

What to eat with it. Fat and protein. Braised beef, roast duck, aged cheese, anything with mushrooms or truffle. It is too firm for light food.

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