This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility.
According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging.
Because of its distinctive notes of rose petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with various dishes. Serve it with beef or game meat, aromatic tomato and truffle sauces, or aged and blue cheese varieties.
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Risotto al Barolo
While risotto is typically made with white wine, this Piedmontese version is made with Barolo, a rich local red wine made from nebbiolo grape, often ... Read more
Brasato al Barolo
This classic dish hails from Piedmont, home of the renowned Barolo wine. Brasato is prepared with beef that is marinated together with Barolo wine and vegetables ... Read more
Faraona al Barolo
Faraona al Barolo is a traditional game dish originating from Piedmont. The dish is usually made with a combination of guinea fowl, porcini mushrooms, pork fat, butter,... Read more
Serve with
Grissini
Grissini are traditional Italian breadsticks with origins in Torino, Piemonte, a region in northwestern Italy. These snacks consist of crispy, thin, dry bread that can ... Read more
Ossobuco alla Milanese
Locally known as l'oss bus a la Milanesa, these wine-braised veal shanks are a classic of northern Italian cuisine and one of Milan's most cherished signature ... Read more
Vitello tonnato
Another northern Italian classic, vitello tonnato, or vitel tonnè in local dialect, is a filling Piedmontese entrée made ... Read more
Asiago
This semi-hard to hard cheese is available in two main varieties: the fresh Asiago Pressato and matured Asiago d'Allevo. Depending ... Read more
Best Barolo
