Paolo Scavino Langhe Nebbiolo DOC 2020

Ruby red with garnet shades, beautiful clarity. The nose is delicate and complex: the essence of Nebbiolo. The underlying structure is vibrant, and elegant with soft tannins and harmonious acidity.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a young Barolo, with red cherry, rose, and earthy spice, balanced by vibrant acidity and fine tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Limestone and clay soils
Aging: 12-18 months in oak
Serving Temperature: 16-18°C

Paolo Scavino is a family-owned winery in Piedmont, renowned for producing exceptional Nebbiolo wines. The Langhe Nebbiolo DOC is a brilliant expression of the grape's elegance and versatility, crafted with care and tradition.

Seafood: Grilled swordfish or tuna with tomato salsa.
Game: Roasted duck breast or pheasant with herbs.
Vegetarian: Truffle risotto or porcini mushroom pasta.
Meat: Braised lamb shank or beef carpaccio.

Taleggio: Creamy and tangy, complementing the wine's earthy tones.
Fontina: Soft and savoury, balancing the wine's structure.
Grana Padano: Aged and nutty, enhancing the wine's depth.
Australian Parmesan: Sharp and bold, pairing beautifully with the wine's tannins.

Truffle Risotto

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 4 cups vegetable stock, heated
• 1/4 cup grated Parmesan cheese
• 1 tbsp truffle oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened.
2. Add rice and toast for 1-2 minutes. Stir in white wine until absorbed.
3. Gradually add hot stock, one ladle at a time, stirring continuously until absorbed.
4. Once the rice is cooked and creamy, stir in Parmesan and truffle oil. Season with salt and pepper.
5. Garnish with fresh parsley and serve warm.

Tip: For added decadence, shave fresh truffles over the top before serving.