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Within just a few years of vintage, most Nebbiolo wines begin fading in colour from deep, violet-tinged ruby to a beautiful brick orange. Food pairings: dishes with higher fat content with creams or cheeses to counteract the intense tannin such as truffle risotto or butternut ravioli. Beef cuts like ribeye or prime rib are particularly well suited to this wine, as are sausages, duck, and pork shank.