Braised Meat

When looking for the right wine to pair with braised meat, Barolo immediately comes to mind: the king of northern reds is a classico in this recipe in which meat and wine meet already in the preparation. The ideal wine to accompany braised meat is therefore a full-bodied, full-bodied rosso capable of recalling the spices specific to the recipe. In addition to Barolo, a barbaresco, its neighbor, or a nebbiolo wine to stay in the family, may be fine. Coming out of the Langhe, an accompaniment we recommend with all beef stews is one of our excellent Merlots, less demanding than a Barolo and capable of recreating the right combination of wine and meat type. Discover them all in this selection and choose the labels that best match your tastes and desires.