Riserva Vigna Ronchi (Wooden Case)

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• Brasato al Barolo (beef braised in Nebbiolo)

  The regional logic holds: long-braised beef gelatine coats the palate against Nebbiolo's fine, insistent tannin, and the wine's high acidity keeps a heavy braise from cloying.

• Risotto with porcini mushrooms

  Earthy dried-mushroom umami is a natural partner to the tar, iron and dried-rose savour that long cask ageing brings out in Alto Piemonte Nebbiolo, and the dish is light enough not to bury a mid-weight wine.

• Braised pork belly with five-spice and star anise (หมูพะโล้)

  Moo palo carries no chilli, which suits a high-acid tannic Nebbiolo. Its star anise and cinnamon broth meets the wine's dried-spice and tar register, and the fatty pork softens the tannin.