Braised beef in red wine (or for those who want, also in Barolo) is one of the most interesting red meat preparations. The characteristic is the softness of the meat due to the long cooking and the use of a lot of red wine, therefore we will have a good succulence, acidity and aroma. The chosen pairing could only be with an important red wine, we chose this Barbaresco Riserva that immediately leaves us notes of berries such as blackberries and currants but also notes of withered flowers with a finish of tobacco and licorice that integrate perfectly with our dish. A great wine for an important dish of Italian cuisine.
Rabaja Barbaresco Riserva – Drink with Red Wine Braised Beef
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