Boeuf à l’Orange; Beef Tenderloin with Orange Marmalade, Celeriac Purée and Valrhona chocolate sauce

About the Pairing:

The tannins of this bold wine cut through the fattiness of the beef, while that same fattiness serves to mute the tannins, thus enhancing the wine’s fruitiness and complexity. The orange marmalade emphasizes the Mediterranean characteristics of earth and heat in the Aglianico grape, while the Valrhona chocolate works wonderfully with the wine’s blackberry and liquorice notes; the earthiness of the celeriac is a lovely compliment to the earthy, dry, bold, style of this Aglianico.

About the Wine:

I am very impressed by the expressiveness and boldness of Titolo wines. Elenna Fucci made her first wine in 2004, after studying enology in order to keep her family’s old vines and make wines from the superior quality grapes they produce – the vines are at least 64 years old, growing in a mix of volcanic lava and ash soils.

This is a bold, rich wine with succulent black cherry, ripe blackberry fruitiness, combined with licorice, spice, black pepper, tobacco and smoke. A good expression of the Aglianico grape variety, with bold high tannins, good acidity and a very long impressive finish.

Sommelier Selects 94 points

Imported by Le Sommelier Inc.

#Basilicata #ItalianWine #WinePairing #FoodWine #RedWine #Beef #Main

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Website Updated: APRIL 2021


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