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Food Pairing: Taralula

Toscana Sangiovese

Expert Tips

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?"

Appetizer

Rustic Bruschetta with Seared Duck, Wild Mushroom, Baby Yellow Beets and Duck Jus Vinaigrette (Le Madeleine, New York)

Main Course

Firegrilled Porkchops with Cherry-Onion Relish (Created exclusively for Oriel by Chef Chris Borunda of Prune)*NEW*
Papardelle alla Lepre
Don Pintabona's Black Pepper Crab
Lamb Shanks with Tomatoes and Fresh Herbs
Don Pintabona's Pepper-Crusted Venison with Lingonberries
Don Pintabona's Southern Fried Chicken
Pasta with Red Meat or Pesto Sauce
Venison

Cheese

Parmesan
Reggiano
Pecorino
Aged cheeses

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