How to you pair these wines with food? Heavy chocolate concoctions or something caramel sweet or maybe even wagyu?
I love it on its own but it will pair up nicely with some cheeses, especially those with a saltiness like a creamy blue or a hard, aged one like a Grana Padano. Chocolate works too but I tend to stay away from that pairing. It works but I think there is too much lingering chocolate in the mouth that interferes with the purity of the wine. Also don’t really love sugary wine on sugary food so very dark chocolate is preferred if going this route.
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20 years ago his neighbor at Trattoria Dalla Rosa Alda in San Giorgio di Valpolicella served it with fresh figs and a teacup white cake made by his then ancient mother. We went twice in two days for dinner.
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And we are closing in on fig season! That’s definitely an intriguing idea.
having just tasted it at the winery this week I can say it’s not nearly as sweet as people think at around ~50g/l of r/s IIRC, it has incredible balance and enough grip to pair with savory dishes if there’s a sweet component.
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