Grilled and Roasted Meats

• Grilled Ribeye or T-Bone Steak: The rich, fatty cuts of ribeye or T-bone steak pair beautifully with the tannins and dark fruit flavors of the wine. The wine’s structure helps to balance the richness of the meat.
• Lamb Chops: Grilled or roasted lamb chops with garlic, rosemary, and thyme complement the earthy and savory flavors of the wine.
• Roast Beef: Roast beef or prime rib with a rich, herbed crust (think garlic and rosemary) works wonderfully with the bold character of the wine.

Pasta Dishes

• Beef Ragu or Bolognese: Pasta with beef ragu or Bolognese sauce works perfectly with this wine. The richness of the meat sauce and the depth of flavor from the wine create a harmonious pairing.
• Pappardelle with Wild Boar Ragu: A rustic, hearty dish like wild boar ragu on pappardelle pasta (wide flat pasta) pairs beautifully with the wine’s fruit and tannins.
• Pasta with Mushrooms: A mushroom-based pasta, such as a creamy wild mushroom tagliatelle, works nicely with the earthy and oaky flavors of the wine.

Cheese Pairings

• Aged Parmesan: Parmigiano-Reggiano, particularly the aged varieties, pairs well with the structure and complexity of the wine. The saltiness and nuttiness of the cheese bring out the wine’s fruit and tannins.
• Comté or Gruyère: These hard cheeses have nutty, savory qualities that complement the deep, dark fruit and earthy notes in the wine.
• Roquefort or Blue Cheese: A rich, tangy blue cheese like Roquefort or Gorgonzola enhances the wine’s complex flavors, especially if the wine has some aged or earthy character.

Charcuterie

• Cured Meats: A selection of prosciutto, soppressata, or salami works wonderfully with the wine’s tannins and fruit, as the acidity of the wine balances the richness of the meats.
• Pâté: Duck pâté or a rich country pâté complements the depth of the wine, especially when paired with crusty bread and mustard.

Roasted and Grilled Vegetables

• Grilled Vegetables: Grilled eggplant, zucchini, and bell peppers, especially when roasted with olive oil and herbs like thyme and rosemary, make a great pairing with the wine.
• Mushroom Dishes: Grilled portobello mushrooms or a mushroom risotto enhance the earthy character of the wine, making it an excellent match.

Game Meat

• Venison: Roast venison or grilled venison steaks with a berry sauce complement the wine’s dark fruit and tannic structure.
• Wild Boar: Wild boar stew or braised wild boar with herbs works well, as the gamey flavors of the meat enhance the wine’s earthy, savory notes.

Pizza

• Pizza with Sausage: Italian sausage pizza, particularly with fennel or spicy pepperoni, works great with this wine’s deep flavors.
• Margherita Pizza: A Margherita pizza with fresh tomatoes, mozzarella, and basil can be a lighter match if the wine is fruit-forward.

Hearty Mediterranean Dishes

• Osso Buco: Osso Buco (braised veal shanks) with a rich sauce and vegetables is a classic pairing with the bold structure of Bordeaux-style wines like this.
• Eggplant Parmesan: Eggplant Parmesan (Melanzane alla Parmigiana), especially when layered with tomato sauce and cheese, pairs perfectly with the wine’s acidity and depth.

Dessert Pairings (if the wine is fruit-forward)

• Dark Chocolate: A rich dark chocolate dessert (such as a chocolate fondant or flourless chocolate cake) works with the wine’s tannins and fruit notes.
• Berry Tarts: Mixed berry tart or blackberry cobbler complements the dark fruit flavors in the wine, especially if the wine has berry notes.