If you love wine, the Piedmont wine region in Italy should be on your list. Barolo and Barbaresco are the pride of Piedmont with its extraordinary Nebbiolo grape. Nebbiolo is Piemonte’s arguably Italy’s most revered wine grape; an ancient variety, capable of producing perfumed, expensive, age-worthys wines of great beauty.
Barbera and Dolcetto are two additional, prominent red wine grape varieties. The Barbara Vine produces delicious wines with solid acidity. It has less tannin than wine derived from the Nebbiolo grape, making it more delicate.
On the other hand, Dolcetto is not as sweet as its name suggests. Dolcetto is Italian for “lovely little one” (the Italian word for sweet is dolce). The vine produces light and dry wines with a hint of tannin.
We remember Piedmont for the production of red wines. However, the wine-growing heritage of this region is so wide and varied that it also includes the cultivation of white grape varieties from which other worthy wines are made. Piedmont’s Gavi and Arneis wines are the new becoming wine stars with their elegance and crispy acidity excellent food match for fresh pasta and white truffles.
History And Culture
Celtic tribes inhabited the Piedmont wine area until the Romans conquered it. Piedmont collapsed with the fall of the Roman Empire. Because it was near the Italian border, it had little protection from attackers and was seized by the French.
In the last part of the 1800s, phylloxera- is a microscopic louse or aphid that lives on and eats the roots of grapes. It pervaded Piedmont, which led to the substitution of various plants and, among the substitutes, was Barbera. It represents the more significant part of the local’s yearly DOC red wine yield.
The Piedmont wine region is situated in northwest Italy, between the Swiss and French lines. Its area at the foot of the Alps makes sense of its name, which translates to “foot of the mountain”. Unlike a traditional Mediterranean-style Italian landscape, Piedmont grapes flourish in an environment that switches back and forth between cool, blanketed winters and dry, singing summers.
Food and tradition
The Slow Food Development in the area comprises 85,000 individuals who support conventional territorial horticulture and go against land redevelopment for business, rather than advancing inexpensive food, they advocate for traditions and agribusiness.
Reds overwhelm the Piedmont wine region. There are also white wines, however none contrast with the DOCG red wines Barolo and Barbaresco, both made from the Nebbiolo plant. Barolo and Barbaresco are comparable in that they take more time to develop to treat the tannins in their wines.
These wines have a ton of body, are dry and dusty, and have a lot of tannins. They developed them over a long period to decrease the power of the tannins in Barolo and Barbaresco wines.
Moscato grape made one of Piedmont’s most well-known white wines, which is often used as a pastry wine. Because of its light-bodied delight, Frizzante (fewer sparkling), sweetness and low alcohol (5,5% alc.vol.) is never the less the best summer wine.
Where the Nebbiolo isn’t grown, two different red grapes, Barbera and Dolcetto, are developed. The wines have a medium to full body and Dolcetto wines are light and off-dry.
Barbera is the most broadly developed grape type in Piedmont. The Barbera wines have silky tannins and high acidity with amazing fruit-driven aromas of liquorice, blackberries, and sweet cherries with astonishing dry herbs notes.
They are amazing wines for food pairings as the high acidity cuts the fat in our meal and makes a symphony of balance.
It’s famous for its delicate, fruity preferences for plums, raspberries, and blackberries and its diminished causticity. The elegance of violet and dark peppercorn aromas is standard in Dolcetto wines, differentiated by a hard, tannic construction.
Uncommon producers might be found in both DOCG and DOC districts and most specialists advocate drinking the wine somewhere around five years of delivery because of the diminished causticity.
Nebbiolo is a study in contrasts: it smells of ethereal rose petals, but also of earthy tar. Its delicate colour belies its powerful structure. It takes longer to ripen than any Italian grape, and even longer to age and mellow. For Nebbiolo devotees, this wait is worthwhile as no other grape compares with Nebbiolo’s complexity and longevity. They will joyfully save jugs to open many years after the fact to uncover a brilliantly delicate and fragile wine.