A Nebbiolo with a great structure. It goes perfectly with the great classics of Piedmontese cuisine, such as wild game meat and braised meat. Moving to France we can pair it with Bourguignonne. In Norway with Tradisjonell Etersuppe (soup with vegetables and pork knuckle). Further east, however, shashlik (marinated mutton) is used in Caucasian cuisine. In the Balkan Peninsula it can be combined with many meat dishes, such as Selsko Meso (pork and mushroom stew). Further south, in Greece with pork, souvlaki (meat skewers). In Colombia with posta negra (beef in sauce). Moving to the East, on the other hand, it is perfect with grilled meat, according to the Japanese method of teppanyaki.