MARY DOWEY selects a magnificent ITALIAN RED WINE to accompany an Easter roast this weekend …
Guidobono Barolo Le Coste di Monforte 2012
Red Bordeaux and Rioja are the traditional partners for lamb – the main course that many of us gravitate towards at Easter – and you won’t go too far wrong with either. But here’s something a bit less predictable that will taste magnificent with any Easter roast.
It’s a 21st-century version of the great north Italian classic, Barolo – a wine style which, in the right hands, is so layered with meaty, savoury richness that it adds a wonderful extra dimension to red meats of all kinds. Made from the tricky Nebbiolo grape, Barolo often used to remain austere for the best part of a decade but, like other good contemporary producers, Guidobono makes it smooth, supple and seductive at a much earlier stage.
One important difference is that, unlike many stratospherically priced Barolos, this polished version from a family operation based outside Monforte d’Alba on the southern edge of the region is relatively affordable. At first you’ll taste ripe berries, liquorice and spice; then the savoury, toasty, salty notes that make it such an excellent choice for roast or chargrilled meats, or indeed roast vegetables. The texture is silky and the flavours linger as rewardingly as they should in a wine made with flair.
If any remains in the bottle after your main course, it will slip down nicely with a little chunk of Parmesan. I’d even try a final drop with a fragment of dark chocolate Easter egg.
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