Name: La Plumes Olek Bondonio 'Starderi', Barbaresco Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 bottle Olek Bondonio 'Starderi' Barbaresco (2018-2020 suggested vintage); 4 to taste Large red wine glasses (Bordeaux/Barolo style); 1 to taste Decanter (optional); 1 to taste Wine opener (waiter's corkscrew); 1 to taste Thermometer (optional); 100 g Aged Parmigiano-Reggiano or Grana Padano, chunks or shards; 150 g Cured meats (e.g., prosciutto, salami); 1 loaf Toasted rustic bread or crostini; 100 g Mixed olives; 80 g Roasted hazelnuts (optional, Piedmont specialty)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Store the Barbaresco upright and remove from refrigeration about 20–45 minutes before serving so it reaches 16–18°C (60–64°F). If it is too warm, chill in the refrigerator for 30–40 minutes; if too cold, let it sit at room temperature a short time. Use a thermometer if you want precision.

Chill to serving temperature

Choose large, tulip-shaped red wine glasses (Barolo/Barbaresco style) that concentrate aromas. Ensure glasses are clean, free of detergent scent, and at room temperature.

Select glassware

If the bottle is older than 10 years or has visible sediment, plan to decant. For younger vintages (3–8 years), decanting 30–60 minutes can open aromatics but is optional.

If decanting, gently remove foil and use a corkscrew to extract the cork steadily. Inspect the neck for sediment as you pour into a decanter. Pour in a steady thin stream and stop when you see sediment approaching the neck, then set the bottle aside.

Pour the wine into the center of the glass, filling to about one-third to one-half full (120–150 ml) to allow swirling and aroma development.

Hold the glass by the stem, swirl gently to aerate, then bring the glass to your nose and take a few short sniffs to appreciate the wine's aromatics: Barbaresco typically shows Nebbiolo aromas of roses, red cherry, dried herbs, tar, and fine spice.

Taste: take a modest sip, let it coat your palate, note acidity, tannin structure, fruit, and finish. Allow the wine to open over time — check again after 20–40 minutes to observe development.

Top up glasses as guests finish about half to two-thirds to maintain ideal serving levels and allow continuous aeration.

Prepare a simple sharing board: fan thin slices of prosciutto and salami, place shards or chunks of aged Parmigiano-Reggiano, arrange toasted rustic bread or crostini, add mixed olives in a small dish, and scatter roasted hazelnuts for texture.

Serve the board alongside the wine so guests can pair bites with sips. The savory fat and salt from cured meats and cheese balance Barbaresco's tannins and acidity; hazelnuts echo Piedmont terroir.

Recommend pairing suggestions aloud (optional): try a bite of cheese followed by a sip to notice how the wine's fruit and tannin soften; try a slice of prosciutto with a sip to emphasize savory and umami notes.

If wine remains in the bottle, re-cork loosely (or use an inert-gas pourer) and store upright in a cool, dark place. Consume within 1–3 days for best freshness; older wines with more tannin may keep slightly longer after opening.

Olek Bondonio 'Starderi' Barbaresco (2018-2020 suggested vintage)

Large red wine glasses (Bordeaux/Barolo style)

Decanter (optional)

Wine opener (waiter's corkscrew)

Thermometer (optional)

Aged Parmigiano-Reggiano or Grana Padano, chunks or shards

Cured meats (e.g., prosciutto, salami)

Toasted rustic bread or crostini

Mixed olives

Roasted hazelnuts (optional, Piedmont specialty)

Olek Bondonio 'Starderi', Barbaresco

Make Olek Bondonio 'Starderi', Barbaresco Recipe in just 45m. Piedmont, IT

Olek Bondonio 'Starderi', Barbaresco

Descriptors

Tasting Notes

Food Pairings

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