Barolo Food Pairing

Tips and tricks for barbaresco and barolo wine pairing with tips from the winemakers.

Barolo food pairing. With nebbiolo s delicate aromas but bold tannin you ll want to seek out less gamey meats that have enough fat to absorb the ample tannin. The wine s high acidity gives it the opportunity to match against higher acid foods with saltiness and perhaps. Recipes and pairing ideas both traditional and unique. This is enlivened by dried cherries figs herbs and spices.

Barolos often need more time for the tannins to soften. Nebbiolo barolo barbaresco nebbiolo is the greatest grape of italy s piedmont. Barolo wine pairing notes. It still has a summer feel by including the fresh.

Barolo and barbaresco are known as the king and queen of italian wine. I have a couple of barolos. Can anyone suggest some good food pairings. Each sip combines rich and complex notes of dried rose petals sweet tobacco and leather.

It starts to show its beauty after 10 years but can be laid down much longer. Most all barolos and barbarescos are a great match to lamb or any roasted or braised red meats. Chocolate and liquorice add to the savoury yet sweet impression of these heady wines which are high in tannin. Also i know that these are very age worthy so are the ones i have too young to drink now.

Below you can find some serving suggestions. This wine from our barolo barbaresco selection would go perfectly with a rack of lamb recipe. It s rigid tannins and delicate floral aroma profile make barolo ideal for subtle but rich foods like truffle risotto handmade pasta and thinly sliced charcuterie. Tomself jan 15 2007 02 49 pm 9.

Subtle dishes will be overpowered by this wine and are better to combine with less stronger wines. Both are made from nebbiolo one of italy s most noble and impactful grapes. Log in sign up. Sign up to discover your next favorite restaurant recipe or cookbook in the largest community of knowledgeable food enthusiasts.

Barolo is austere with plenty of muscle to flex while barbaresco is more mellow. The barolo of today is a stark contrast to its early rich sweet and fruity style similar to a ruby port. Before release to market barolo must be aged for 4 years 18 months in oak. Food pairing with nebbiolo.

And if you ask a farmer it is unquestionably one of the most difficult to grow.