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Pairings
Bagna cauda and the new Dolcetto
Posted on October 30 2008 at 12:41
Food and wine writer Marc Millon recounts a memorable celebration of the new vintage last week with his Piemontese winemaker friends
Roast goose with Nebbiolo
Posted on December 28 2009 at 10:32
As a chef friend who recently took over a farm had some geese to get rid of we had goose for our main Christmas meal this year - stuffed somewhat improbably with hay (long story. Not such a good idea!)
