Often compared to its brash and ballsy sibling, Barolo; Barbaresco is another beauty made with the king of hearty reds: nebbiolo. The complexity and depth of flavour is second to none, with heady aromas of roses and violets, alongside sweet, exotic spices and sprinkling of dusty cocoa. It’s that bit more versatile than Barolo, I find, and equally suited to a big, rich stew as it is to more delicate game and truffle dishes. It’ll age miraculously well, though there’s no need for Barolo’s 20-odd years before opening. This one is absolutely delightful now after a spin in the decanter, but will sit happily in the cellar for well over a decade.