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Barolo and Barbaresco with Food
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Thank you for visiting Barolo and Barberesco wines. We try to provide you with the most complete information we can about how to use wine with food. If you have recipes to contribute, please do and we will give you credit if you wish. We update our sources constantly. Please scroll down to learn more.
Food to Eat with Barolo and Barberesco
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Barolo and Barberesco are both made from the Nebbiolo perhaps the finest grape of Italy. It offers rather soft versions (Nebbiolo d'Alba, Spanna, etc.) as well as the monster agers of Barolo and Barbaresco. These tough and unyielding versions can improve for thirty years or more in great vintages, with strong flavors of cherry, tar and flowers. The softer styles are a good match for medium-bodied preparations of venison, antelope, elk, duck, goose and squab. It also goes well with smoked dishes and charcuterie (salami, proscuitto and such). The big and bold Nebbiolos are marvelous with all game, lamb, grilled steak and rib-sticking stews.
History and Characteristics
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There is a popular legend that explains the origin of the name Nebbiolo. It concerns a monk who cultivated a small vineyard from which he obtained the little wine that he drank himself. One morning, he found that the garden and vineyard were hidden by thick fog. He saw in that phenomenon a sign that the Lord was angry with him and he therefore ceased cultivating the earth to dedicate himself entirely to prayer.
When the fog dissipated at harvest time it revealed clusters of grapes, now ripe, that gleamed like gems in the sunlight. However, the more believable explanation is that the variety's name is derived from the mists (nebbia) that are customary in the Piedmontese vineyards on cool mornings during the harvest period.
Nebbiolo has been known since at least 1268. The variety is clearly cited in a document of the Castle of Rivoli written in that year. Another 13th-century document states that the 15th century the Bishop of Turin wanted payment in casks of Nebbiolo as rent for property owned by the church.
Nebbiolo is the third member of the triad of fine wines made in Alba, the others being Barolo and Barbaresco. It was one of the preferred wines of the House of Savoy. The royal jeweler writing about wines suggested that the name Nebbiolo was a corruption of the word noble (nobile). He also observed that that word, more than any other, described the wine's quality.
Nebbiolo tastes of rose petal and spice that makes it an exciting wine with an exotic and mysterious nature.
There are many California producers. The taste of the Nebbiolo grape varies with the ground it is planted in. Except for the Napa and Sonama valleys there are few areas outside Piedmont conducive to producing its full-bodied lingering scent of wild roses amidst a field of cinnamon, clove and ripe berries.
