E Pira-Chiara Boschis - The Producer
First course was a Ravioli of duck and Ricotta in a Porcini cream sauce. The acidity of the wine cut through the cream of the sauce and cheese nicely, leaving the mushroom to mingle with the earthiness and tobacco notes of the Barolo.
Second course was a braised lamb shank with creamy polenta in a sweet pepper and mushroom ragu. The powerful flavors of the dish met the complexity of the Nebbiolo. Some of the higher tone fruit in the wine melted into the background while darker fruit flavors of current and raisin showed up. The wine washed away the acidity of the ragu showing off the savory notes of the lamb. A perfect example of a wine with a moderate 13.5% alcohol (lower than a Cab or Shiraz) taking on a big dish and complementing it beautifully to the benefit of both the food and the wine.