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Sometimes at ‘fo you just can’t help it. We stumble upon a certain wine and get a little obsessed. Alright, a lot. And one of the most recent objects of our infatuation – it’s a mighty Italian Red wine called barolo. A drop so legendary that it is known as the “king of Italian wineâ€.
Clear in color but deep in flavor. Complicated, aromatic, capricious. Aged for a minimum of three years, but often requiring more years in the cellar. This intriguing DOCG-protected wine is named after a small Italian village in Piedmont and is made exclusively in the surrounding region using the Nebbiolo grape by 11 wine-growing municipalities.
Barolo may fall into wine nerd territory, but when it comes to food pairing, it’s surprisingly democratic for a king – it works just as well with luxury dishes as it does with dishes. healthy comforters. Roast meats, hearty tomato stews, even a tender burger – Barolo was made for winter feasts. (We salivate a little just thinking about it.) Here are some of our favorite food pairings for noble Barolo.
Burgers and Barolo
The Barolo is rich in acidity, rich in tannins and with alcohol. It all adds up to a perfect foil for indulgent, fatty foods – anything more subtle will be over-muscular. Come in, a juicy burger. Try a tender lamb patty wrapped in a soft white bun with a slice of tomato and aged cheddar cheese. Add grilled mushrooms for extra flavor points. We’re a huge fan of pairing high sphere wines with low intensity foods, and this combo is an instant classic.
Risotto with truffles and Barolo
Piedmont’s other most famous culinary export is the king of mushrooms: the truffle. And it turns out that truffle and Barolo are made for each other, the gamey flavors of mushrooms playing to perfection on the earthy side of Barolo. Try a rich truffle risotto with a generous grater of Parmigiano Reggiano. Granted, white (or Alba) truffles are one of the most expensive ingredients on the planet, so we’ll also accept Australian winter black truffles, truffle oil, or even porcini mushrooms instead.
Steak tartare and Barolo
Bold, fat tannins are part of Barolo’s charms, but a little balance never goes astray. A dose of protein balances the astringency of a Barolo (put simply, the tannins in wine bind to the protein instead of coating your mouth). Carne cruda is a traditional Piedmont dish, roughly an Italian version of beef tartare, and the protein isn’t much purer than raw steak. Raw meat isn’t always an easy wine pairing, but it’s a king-size dish.
Roast duck and Barolo
The acidic Barolo goes well with richer, game-rich meats, in particular those with feathers. If your local butcher is lacking in pheasant, goose or pigeon a bit, then duck is the way to go. Pour a glass accompanied by a whole roasted duck, plus all the accompaniments (hello potatoes with duck fat). Think of it as a pairing of pinot noir and duck, with a little more growl.
Beef and Barolo Pie
If simmering everything in submission your favorite cooking style is all about, then Barolo is your wine. A rich veal stew, Osso Bucco, braised lamb shank – if it features rich meat simmered to perfection on low and slow with tomato and / or herbs, then a glass of Barolo is a safe bet. Our top pick – a beef and pepper, beef and mushroom pie or an old-fashioned beef and kidney pie in puff pastry with a bottle of Barolo is comfort food personified.
Hail to the king, mofos. Want to expand your Barolo collection?
No minimum purchase required.
* Drink responsibly.
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