Fire, grain, and the soul of Piedmont.
Last night at The Mar y Fuego at World Cellar, we witnessed a masterclass in balance. Chef Gale from Asador de Manila brought the heat with grilled Wagyu steak and the earthy punch of Aji Panca, all laid over a bed of perfectly burnt rice.
The surprise star? The 2020 Bosio Boschi dei Signori Barbaresco. Its refined tannins and notes of dried roses cut right through the richness of the Wagyu, while the acidity balanced the spice of the Panca. A pairing that proved opposites don't just attract, they ignite.
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