A simple risotto with truffles or mushrooms is probably one of the best pairing. I would say in general a warm dish with mushrooms or truffles is going to work really well.
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Lamb Shank with mushroom risotto.
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holy crap, was just going to respond with this. We had this pairing this past weekend with 2017 F. Alessandria Monvigliero. It was fantastic. Home run match especially the lamb.
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Very versatile. Slow cooked meats, fast cooked meats, meats not cooked, pasta with meat sauces. Pasta with truffles. Pasta with mushrooms. Mushrooms with mushrooms. Mushrooms with meats (either slow or fast cooked).
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All good suggestions, glad to see the universal avoidance of tomato.
Game!!!
You probably can’t get venison, boar or rabbit at your local supermarket, but you can get them somewhere. And mushrooms (any kind) are a no-brainer. Whites, porcini and portobellos are fine and easy if not the pinnacle. Truffles cost $$$. Cepes or morels would be perfect.
Dan Kravitz
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I’m a newbie here but I’m a chef in real life. Lots of very excellent ideas. My only suggestion, especially since this is an anticipated gustatory experience, is to divide it into separate courses. For instance, after a simple salad or what have you - make a small mushroom risotto, tajarin al artufo, or any other mushroom/truffle pasta course then serve it with a meat course afterwards. Braised lamb shoulder or shanks would be great but even simple short ribs are great and easier to find. Nothing wrong with eventually eating the dishes together but they will highlight different things in the wine and the wine will complement each dish in different ways. It can be fun to experience each on its own terms. Cheers
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I drink Barolo regularly and don’t think that the lion’s share of 2010s are nearly ready. Acknowledging that it depends to a great extent on the producer really. YMMV. But if you are determined to drink it now, hearty and rich beef and game are your best bets.
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I agree with that, but I think the wine he has identified, Fratelli Alessandria, assuming the normale and not the Monvigliero, might be approachable enough. Maybe. It seems he wants to try it regardless. I’d probably open it in the afternoon and taste a small sample. Unless it was really firing I’d plan to decant at that point until dinner.
This is my go to. But there are a lot of great Nebbiolo pairings.
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One thing I would add is Nebbiolo can have a very wide spectrum. Some wines are more delicate/ floral and others are more robust.
Eg. My absolute fav producer is G Rinaldi. To my palette he does quite elegant/ Burgundian style of Barolo, which I prefer to pair with risotto/ duck/ chicken Marsala etc over a steak. But again how can you go wrong if you have a great steak and a great Barolo.
Of all the pairings suggested here, that’s the one I personally like least, though it’s not a disaster. For me, the tannins and acid of nebbiolo work best with something that’s not so moist. I have the same issue with the classic Piedmont brasato (braised meat/stew). For me, roast or grilled meat is the obvious way to go, or a thick ragu on pasta. Or tajarin (egg pasta) with butter and truffles or sage.
With risotto, I’d prefer a white or barbera. But I guess I’m the odd one out.
Horses for courses !! People also drink Bordeaux with seafood.
Truffle or mushroom risotto with Parmesan!
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If you can find boar around you I would do a classic Wild Boar Ragu. You could even do bruschetta as a starter paired with another Italian wine.
You can also make Filetto alla Rossini. Which is tenderloin beef with foie gras and shaved truffle (if you want).
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Whats wrong with that? DDC blanc is magical with scallops and beurre blanc 
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yes, I reckon braised horse would be a decent match as well…
Which cut of horse would you braise? Only cuts Ive had were lean cuts.
I’m no expert, but for me the braising is less about softening the texture, as softening the flavour.
Yummm. Hard to beat that.