Barolo

And I do, you know, I'm a sucker for Italian wine.

Like I'm totally in like a Nebbiolo, Barolo phase in my wine drinking journey.

And this has all those characteristics that I really love with Italian.

an additional kind of complexity and fruitiness in there that is really, really a fun complement to those things that I love about Italian wines.

And I took care of their dinner start to finish, pick their wine pairing, pick their food, did their full experience to the end.

had opened up a 1964 Barolo that I'd had breathing for a few hours before they arrived as like their main event.

Started her off with a beautiful white burgundy, eased into it, did the food pairing thing.

Boy,

It depends on how you present things, right? Because when you try to sell or you propose a wine from an ablation that everybody knows, on the other side, there's going to be a lady of a competition market.

There's always a moment when desolation, let's take a Barolo, for example, there's always a moment when somebody 20, 30, 40, 50, 60 years ago started to sell Barolo and

was unknown.

Fidel, I see it as an opportunity because we have an amazing terroir, we have amazing wines, and our appellation is quite unknown in the broader market.

And I think really trying to approach someone where they're at versus trying to tell them why they matter and why, you know, the consumer should think they matter.

Yeah, I think that's a really important call out that it's not that names of areas like Chianti and Barolo and Barbaresco don't matter anymore.

They absolutely still matter.

And there's also more information that the consumer wants besides just that, right?

It is decadently rich and delicious.

And then I have my signature fillet, it's topped with a porcini and bone marrow crust, served with my traditional Barolo sauce, red wine sauce, as opposed to a Bordelaise.

Quite different in the style, almost no demi-glace in it, just more red wine and cooking it with like beef neck bone, so it's almost a beef stew, short of flavor, bay leaves, a little bit of pepper.

Really delicious.

It is decadently rich and delicious.

And then I have my signature filet on top with a porcini and bone marrow crust served with my traditional Barolo sauce, red wine sauce, as opposed to a Bordelaise.

Quite different in the style.

Almost no demi-glace in it, just more red wine and cooking it with like beef neck bones.

compared to spirits.

Also because for a young person it's much easier to, as an entry in the world of alcohol, let's say, getting a cocktail, because it's mixed with other things, than a Barolo.

A Barolo they get completely.

That's why the market here has to be very, very, very focused in some easy drinking, aromatic, fruity wines.

Maybe this we can develop this type of thing later.

Let's say the wine that they already consolidated in the market, of course, in the small market, and they're already well-known.

We're talking about the Tuscan red wine, of course, Chianti, Bavole, but also all the other Sangiovese, like Brunello.

Then we are on the other side, of course, still talking about red, Barolo is well-known, but it's less accessible because it's more expensive