Our 5 Favorite Piedmont Food & Wine Pairings
HERB ROASTED RACK OF LAMB WITH TAGGIASCHE OLIVE TAPENADE AND VEGETABLES
Roasted or braised meats are always an ideal pairing for the tannins and elegance of Piedmont’s Nebbiolo-based wines. This recipe comes from our friend and Michelin Star Chef, Marc Lanteri from their gorgeous restaurant Marc Lanteri Al Castello, set in one of the most beautiful castles in Langhe.
Read the recipe here.
To pair with this dish, we recommend our slightly aged Barbaresco from a small family run winery, Giuseppe Nada. Their “Mai Piu” Barbaresco Riserva 2011 means, never again. 2011 was the one and only year they made a separate bottling reserve from the oldest vines before having to extrapolate them forever!
RICOTTA & PANCETTA TORTA SALATA
TAJARIN WITH LOCAL SAFFRON & ZUCCHINI
FRIED PORCINI MUSHROOMS
When it is summer Porcini season there is nothing better than sipping on a Traditional Method Blanc de Noir from Poderi Colla. They have been the sparkling wine masters since great grandfather, Pietro Colla spent time in Champagne and worked at the sparkling wine houses of Asti in Canelli. The bubbles cut the oil but the structure from the Pinot and Nebbiolo stand up to the mushroomy flavor.