The secret to a good Barolo wine is that it can be paired with any kind of food, an expert has claimed.

Wine Spectator editor-at-large Harvey Steiman believes that good Barolo is incredibly versatile, and will always be his first choice when he is looking for something to complement challenging food.

Mr Steiman's particular favourite is the 2005 Paolo Scavino Barolo, which he claims was completely unfazed by accompanying a meal of extremely spicy oriental food.

He explained: "The tarry, rose petal accents came through clearly as the juicy berry fruit flavours raced across the palate.

"If anything, the spicy food made the wine even better."

Following on from the 2005 Paolo Scavino Barolo, the 2006 vintage is said to hold a great deal of depth and intensity.

Wall Street Journal wine critic Will Lyons recently revealed that 2006 Barolo is an exciting but "not altogether straightforward" vintage that has produced some great wines.