Adding character to a meal with wine

The second main course was a dreamy pan-fried wild duck breast with truffled sweetbreads, stewed lentils and Toma cheese polenta, paired with Barbaresco DOCG Tulin 2013.

THE rich and aristocrats are dubbed “blue bloods”, but for winemaker Giorgio Pelissero, he has wine in his blood.

Charismatic and approachable are words that best describe Giorgio, the owner of Pelissero Estate in Treiso, Italy, who represents the third generation of winemakers in his family.