Bob Noland wrote:Tom, One of my favorite matches with steak recently was actually a Piedmonte Nebbiolo with a nearly 2 inch thick steak cooked in a fireplace at a great little place up the mountain from Arenzano in Italy. Normally I would probably follow the general rule of Cal Cab, Zin, or a hearty PN but you know I like to break all the traditional rules
Yeah, I know. Like the time had 3 ... well nevermind. I can definitely see nebbiolo going with steak. What I have more difficulty seeing is me affording a good Barolo with my steak.