One of the best ways to fully appreciate the flavors of Piedmont’s wines is to pair them with the region’s delectable cuisine. The rich and robust red wines of Piedmont, such as Barolo and Barbaresco, pair beautifully with hearty dishes like braised meats, aged cheeses, and truffle-based dishes.
For a lighter option, try pairing the crisp and aromatic Arneis with seafood, risottos, or fresh salads. The wine’s acidity and minerality complement the delicate flavors of these dishes, creating a harmonious pairing.
If you have a sweet tooth, indulge in a glass of Moscato d’Asti alongside a selection of desserts. The wine’s natural sweetness and effervescence make it a perfect match for fruit tarts, pastries, and creamy desserts.
Vitello Tonnato
Thinly sliced veal served cold and topped with a creamy tuna sauce, capers, and lemon.
Vitello Tonnato Wine Pairing:
Pair with a dry and aromatic white wine such as Gavi or Arneis to balance the richness of the sauce. Alternatively, you can pair it with still or sparkling rosé, such as Nebbiolo based rosé or Alta Langa rosé.
Beef Tartare (Battuta di Fassona)
Thinly pounded or finely chopped raw Fassone beef, often seasoned with olive oil, salt, and sometimes other herbs or spices. It’s a delicacy in Italian cuisine, often served as an appetizer or part of a larger antipasto platter.
Battuta di Fassone Wine Pairing:
A dry, crisp rosé with refreshing acidity can be a versatile pairing for Battuta di Fassone. For another delightful pairing, consider trying it with a local white wine like Nascetta or a sparkling Alta Langa.
Risotto alla Piemontese
The key ingredients in Risotto alla Piemontese typically include Arborio rice (or another short-grain Italian rice variety), beef or veal broth, onions, butter, white wine, and Parmesan cheese. Hazelnuts might be added as well.
Risotto alla Piemontese Wine Pairing:
A full-bodied, oaked Langhe Chardonnay with good acidity and a creamy texture of its own can be a delightful pairing with Risotto alla Piemontese, enhancing the dish’s richness while providing a refreshing contrast. So is aged Nascetta with its creaminess and honeyed notes. Arneis also has enough body and flavour to stand up to the creamy texture of the risotto without overpowering it.
Agnolotti del Plin
Agnolotti del Plin are typically made with a thin sheet of pasta dough, which is filled with meat (traditionally veal, pork, or a combination of both), cheese (often Parmigiano-Reggiano), herbs, and sometimes vegetables.
Agnolotti del Plin Wine Pairing:
A red wine, such as Dolcetto, known for its soft tannins and fruity character, could be a versatile pairing for Agnolotti del Plin. Another excellent option would be Langhe Nebbiolo, or alternatively, a well-structured Grignolino.
Bollito Misto alla Piemontese
The term “bollito” means “boiled” in Italian, and the dish typically involves boiling various cuts of meat (up to seven) and is often served with multiple sauces.
Bollito Wine Pairing:
Barbera’s high acidity, bright fruitiness, smooth tannins, versatility, regional compatibility, and aromatic complexity make it an excellent choice to pair with Bollito, enhancing the dining experience by balancing and elevating the dish’s flavours.
Bagna Cauda
The name “bagna cauda” translates to “hot sauce” or “hot bath” in the Piedmontese dialect. It is a warm dip made primarily from garlic, anchovies, olive oil, and sometimes butter or cream. It is served with a variety of fresh, raw, or cooked vegetables for dipping.
Bagna Cauda Wine Pairing:
Choosing a wine for Bagna Cauda involves balancing the dish’s rich, savory, and salty flavors with a wine that has good acidity, fruitiness, and sometimes a touch of minerality. Wines from the Piedmont region, such as Barbera, Dolcetto, and Arneis, are excellent choices, although a sparkling wine could create a very pleasant pairing as well.
Brasato al Barolo
Tender and flavourful beef slow-cooked in Barolo wine with some vegetables, herbs, and spices. Commonly served with polenta, mashed potatoes, or a side of seasonal vegetables.
Brasato al Barolo Wine Pairing:
Naturally, Barolo wine is an excellent pairing, as it mirrors the flavours in the dish and enhances the dining experience. Other robust red wines with good acidity and tannins, such as Barbaresco, Gattinara, Ghemme etc will also pair well.
Pannacotta
Panna cotta is a traditional dessert that translates to “cooked cream” in English. It is a creamy dessert known for its smooth and silky texture; is often served with fruit coulis, caramel, chocolate sauce, fresh berries, or nuts.
Panna Cotta Wine Pairing:
When choosing a wine, consider the flavours and toppings of your panna cotta. Vanilla panna cotta or the one garnished with fresh fruit is best to be paired with Moscato d’Asti. Caramel or chocolate ones paired well with passito (late harvest) wines.