A big, powerful tannic wine, Barolo needs to be matched with foods of similar weight. Paired with light dishes low in protein, such as steamed vegetables, a Barolo will overwhelm the food. Its tannins will react with the proteins on the tongue and sides of the mouth—accentuating the bitterness and drying the palate. In Piedmont, the wines are often paired with meat dishes, heavy pastas and rich risottos.—the tannins bind to the food proteins and come across as softer.
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