The best red wines from Piedmont
There are a large number of designations in Piedmont, for bothwhiteand red wines, some of which are so famous they need no introduction. Some of the most important red wines from Piedmont that we could not possibly forget are: Barolo, Barolo Chinato, Barbaresco, Barbera, and Nebbiolo. The “king of wines and the wine of kings”, Barolois an iconic wine from Langhe, produced from monovarietal Nebbiolo in the municipalities of Barolo, La Morra, Monforte d’Alba, Castiglione Falletto, Serralunga d’Alba, Roddi, Verduno, Cherasco, Diano d’Alba, Novello, and Grinzane Cavour, in the province of Cuneo. According to the protocol, Barolo DOCG (Denominazione di Origine Controllata e Garantita) must be aged for at least 38 months, including 18 in large or small wooden barrels. It is a wine with excellent ageing potential, which has a garnet colour that develops orange tones over time. It boasts an intense nose of flowers and red berry fruit with vanilla and tertiary notes, and on the palate it is full with exceptional tannin. The longevity of Barolo can be measured in years, even decades, for a wine that evolves with elegance and grace. Barbaresco DOCG is another powerful red with a long ageing period, produced from monovarietal Nebbiolo in the municipalities of Barbaresco, Neive, and Treiso. It must be aged for at least 26 months, including at least 9 in wooden barrels.
Major designations
Nebbiolo indicates both the grape variety and the designation, and it seems to derive from “nebbia”, Italian for fog, an atmospheric event that is common in Langhe, but it could also come from the abundant bloom that surrounds the grape. Nebbiolo d’Alba is a designation in the Cuneo province, which produces a ruby red wine with violet and red fruit on the nose, a fresh-tasting palate and crunchy tannin. As we have seen, this grape variety is used to produce both Barolo and Barbaresco, as well as other magnificent wines like Gattinara and Ghemme, plus various lesser known designations (such as Boca, Bramaterra, Langhe, and Lessona, etc.). Barbera is another wine (and grape variety!) from Piedmont, cultivated across the entire region, which has a different character depending on the production area. There is the Barbera d’Alba DOC, also called “baroleggi” because after a certain amount of time in the bottle, it develops power, structure and elegance, rivalling (almost!) its noble cousin. Then there is the Barbera d’Asti DOCG produced in the provinces of Asti and Alessandria, also in a Superiore version, the Barbera del Monferrato Superiore DOCG and Nizza DOCG, always monovarietal made from Barbera.
Pairings to try
Piedmont is a region famous for its wines and vineyards, which sculpt the landscape and surround its villages and countryside. Tradition in Piedmont is strongly characterised by the links between its gastronomic culture and wine-making art. Piedmont’s wines have a wide variety of flavours, so they pair well not only with Piedmontese dishes but also other specialities. Barolo is an extremely complex wine thanks to its full flavour and impressive body, so it can be paired with mature cheeses and structured meats, like the traditional brasato al Barolo (beef braised in Barolo wine). It is also a perfect accompaniment for rich and elaborate dishes like those based on truffles, porcini mushrooms, and game, but also desserts like chocolate or dry pastries. Barolo Chinato, on the other hand, is a wine that pairs perfectly with desserts, although for some it is salty dishes that work best with its flavour. Therefore, it is good to try it with both. Recommended desserts include those based on dried fruits like almonds and walnuts, or chocolate and pear, castagnaccio (chestnut flour cake) or pure chocolate. As for savoury dishes, we recommend blue cheeses, stewed hare and sea urchins, seasoned with spices. With Barbaresco, you are spoilt for choice. Considered one of the best Italian wines for roasts, it also pairs well with game, poultry, braised meats, and mature cheeses.
More harmonious flavours and aromas
If you want to stay in the region, we recommend a typical bollito misto stew from Piedmont. Whereas if you love first courses like pasta and rice, this wine can be enjoyed with dishes with a rich and powerful flavour, based on white truffle or porcini mushrooms. When it comes to Barbera, it is very full-bodied so it pairs well with meat dishes as first or second courses, such as: risottos and baked pasta, especially with a truffle flavour; roasts and red meats; and sides like typical Piedmontese cheeses such as Gorgonzola, Bross, Toma, and Raschera. Alternatively, this wine is an ideal accompaniment for a tasty merenda sinoira, a typical traditional snack in Piedmont where you eat fresh foods, especially bread and cured meats, accompanied by a good wine. There are also numerous recipes that include Barbera, such as risotto alla Barbera with gorgonzola, and brasato alla Barbera (braised beef), two classics from Piedmont’s culinary tradition. Finally, Nebbiolo is a wine that goes with the whole meal so pairs well with aperitifs, first courses and second courses. It works particularly well with tasty and flavourful dishes like pasta filled with ricotta, or pasta in a meat sauce. Whereas if you love meat, we recommend pairing it with game, roast or grilled meat, or steak, poultry, or stews. For an appetiser, on the other hand, try this wine with cured meats and mature cheeses, fondue, and truffle.