What to serve with Barolo?

[Tyrrell]

Deducing that January in Minnesota isn't the most convenient time and place to get a smoker running and that I didn't have access to wild boar I made a cassoulet. I looked at a bunch of cassoulet recipes. Apparently cassoulet is not a particularly precise term. I between the few recipes that I looked at, I found lamb, lamb shoulder, beef, bacon, pork shoulder, pork tender loin, pork trotter, pork rind, chicken, duck, Italian sausage and goose. I made a cassoulet with pork tenderloin and smoked Italian sausage I served it with a salad and fresh baguette.

The Barolo was vaguely reminiscent of what I imagine a "barbera and water" would taste like. It could have been my storage but I'll be more careful of the bargain shelf in the future.