My first Vietti and it was delicious. Decanted for about 2 hours to start. I could tell right away it was layered and very complex on the nose. I tasted an abundance of cherry along with tobacco, licorice, and hints of floral on the back of my tongue. I cooked a nice fatty New York strip along with homemade fries and an arugula and Parmesan salad with lemon and olive oil. They all played very well together?
by MUjase
2 Comments
Vietti Vietti Vietti!
That sounds like a great combo with the food. Haven’t had a barolo with steak yet, i have one on the shelf in mind though.