Batasiolo Barolo DOCG Riserva 2014

The Batasiolo 2014 Barolo DOCG Riserva is a wine from Piedmont, Italy. It has an intense garnet-red color with orange highlights. Wine Enthusiast describes it as "racy and linear" with aromas of underbrush, tobacco leaf, moist soil, camphor, and rose.

Type: Red Wine
Style: Full-bodied, Mature
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a vintage Cabernet Sauvignon, with dried cherries, leather, and tobacco, finishing with silky tannins.
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Clay and limestone soils
Aging: 36 months in oak barrels
Serving Temperature: 16-18°C

Batasiolo's Barolo Riserva represents the pinnacle of their winemaking expertise, offering a wine of exceptional depth and complexity that ages beautifully over time.

Seafood: Grilled swordfish or octopus stew.
Poultry: Duck confit or turkey roulade.
Vegetarian: Eggplant caponata or black truffle pasta.
Meat: Ossobuco or roasted venison.

Fontina: Smooth and nutty, balancing the wine's structure.
Pecorino Toscano: Salty and firm, enhancing the wine's tannins.
Parmigiano-Reggiano: Aged and umami-rich, complementing the wine's depth.
Blue Stilton: Bold and creamy, providing a luxurious contrast.

Ossobuco

Ingredients:

• 4 veal shanks
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1/2 cup dry white wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 1 tsp lemon zest
• Salt and pepper, to taste

Instructions:

1. Season veal shanks with salt and pepper. Heat olive oil in a pot and brown shanks on all sides. Remove and set aside.
2. Sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
3. Deglaze with white wine and reduce slightly. Add beef stock and lemon zest.
4. Return shanks to the pot, cover, and simmer for 2-3 hours until tender.
5. Serve hot with risotto or mashed potatoes.

Tip: Pair with Batasiolo Barolo Riserva DOCG for a memorable dining experience.