Sobrero Langhe Nebbiolo
We have been looking for a big, bold and powerful Italian red wine for a while and nothing we tried has ever quite hit the mark like this one has. Full of spice, red fruit and plenty of acidity to stand up to food, this beautiful, indulgent yet refined wine is one for a special occasion. With developed flavours of liquorice and hints of tar, this wine has serious ageing potential and the ideal drinking window is 2025-2029… if you can bear to wait that long!
#HPW0053
Click below for our perfectly paired recipe, playlist and tips to get the most out of this delicious bottle of wine. Cheers! x
Serve
Our top tips to get the most out of this bottle
🌡️ > Serve at room temperature in big red wine glasses
🍷 > Decant for 30 minutes
😋 > Flavours of redcurrant, raspberry, liquorice, clove
🍕 > Try with steak
🥳 > Showstopping dinner wine
📅 > Best enjoyed 2025-2029
Eat
Try the recipe we created to pair perfectly with this wine
3-Day Ragu
Our 3 day ragu is the ultimate comfort food. With a little effort and a lot of time, you can recreate this authentic Italian classic at home.
Leaving out on the stove overnight is safe for a number of reasons. The long cooking times and residual heat combined with the acidic tomato sauce essentially pickles and preserves the meat.
We first served this at our supper club but it is a regular in our house each week. We make a big pot of it, divide up and freeze. Such a great go-to when we’re feeling lazy.
We love to go one step further and make our own pasta but dried works perfectly well. Good luck!
Ingredients
250g Beef mince
250g Pork mince
2 x 400g Can peeled plum tomatoes
1 Tube tomato puree
1 Carrot
2 Celery Sticks
1 Red onion
4 Cloves of garlic
2 tbsps mixed Italian herbs
Method
Fry the mince together in a pan until coloured all over, take out and drain the fat off.
Finely chop all the vegetables and with a little olive olive, gently cook down for at least 5 minutes.
Add the minced garlic and meat and stir to combine.
Add the cans of tomatoes (fill each can up with water after emptying and add back in to capture all the tomato and add enough liquid into the pan). Add the puree and herbs.
Simmer gently covered for at least 4 hours, stirring occasionally. Turn the hob off, cover and leave on the hob overnight.
The following morning, turn the hob back on and simmer all day (adding liquid if required).
Repeat the following day, starting the cooking process at least 5 hours before you plan to eat, seasoning to taste. (don’t season at the start). Serve with pasta, tagliatelle is best.
Listen
Our hand-curated playlist, chosen especially for this bottle
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Watch
Our top choice for what to watch whilst enjoying a glass
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