Laura Gray, Associazione Italiana Sommelier in Montalcino, recommends grilled red meats, pasta with ragout sauces, and Pecorino cheese. Her favorite recipe is Papardelle alla Lepre.

Don Pintabona, Chef and Author, The Shared Table: says: "This is one of my favorite pairings! Taralula's great acidity, woodiness and vanilla sweetness with its slight Balsamic barrel taste pairs well with robust, peppery dishes. Fried food would also be a bizarre and interesting match. How about Black Pepper Crab, Pepper-Crusted Venison with Lingonberries, and Southern Fried Chicken?"