The Pio Cesare winery has been crafting wine for 5 generations and more than 135 years. We can safely say that they have honed their expertise to a t; the 2016 Pio Cesare Barolo is ready proof of that fact. It needs a little more time to get to it's drinking readiness, so we have some pairing choices for you to ponder during that time. Our favorite is braciola alla griglia - butterflied, pounded beef sirloin wrapped around a stuffing of toasted bread crumbs and pignoli, parmesan, golden raisins, parsley, oregano, mint and garlic, grilled to perfection. If you don't swoon with delight when you eat a thick slice of this dish, we'll eat our hats. Roast duck with a hazelnut garlic sauce is another delicious option, as is a tajarin pasta with butter and a generous shaving of truffles. Refill your glasses at the end to go with a potent Castelmagno cheese; the meal is sure to be one you won't forget quickly.
James Suckling, 94 Points: "Aromas of spicy red cherries on a loamy underlay, together with savory twists of forest floor and walnut shell. Some orange rind, too. Full-bodied with very fine, firm and silky tannins and lots of long, focused fruit and spice flavor. Good structure for 2018. Needs a year or two to fully knit together. Best from 2024"
Winery: "A classic style Barolo. Excellent structure, harmony and elegance. Soft tannins and balanced fruit. Approachable, but with a very long aging potential."
|Food Pairing||Cured Meat|