The cotechino is one of Italy's great gifts to the meat-loving world: a sticky, succulent combination of coarse-textured porky bits and fine spices, its satisfying depth of flavour enhanced by the earthy nuttiness of the lentils and the piquant cut of the salsa verde. Full-bodied, dry red wine made from the nebbiolo grape is a marvellous accompaniment: nebbiolo is famous for its mouth-puckering tannin and ethereal, heady perfume - the tannin melts when it comes into contact with the sticky fattiness of the cotechino, and the wine's aromatics match the salsa perfectly. Originally from Piedmont in Italy's north-west, nebbiolo is also finding a comfortable home in many Australian vineyards. - Max Allen
This flavoursome Italian sausage calls for a wine with spine. Look no further than the tannin-rich, aromatic nebbiolo.