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The next time you entertain with your grandmother’s famous spaghetti and meatball recipe, take your dinner party to the next level by pairing this signature dish with a rich, full bodied Barbaresco.

Barbaresco is made from the Nebbiolo grape in the Piedmont region of Northwest Italy.  Nebbiolo is also the grape behind the famous Barolo wines and the lesser known Gattinara. The wines are named by the region they come from. All three styles have the classic notes of tar, roses, anise and mushroom. However, Italian law mandates that the Barolo style requires longer time in barrel. The old saying goes, Barolo is made for kings and Barbaresco is made from queens. Barolo’s are more masculine and robust, while Barbaresco’s are considered to be a little more elegant and graceful.

Barolo’s are nothing short of amazing, in fact they are one of my all time favorite wines, but Barbaresco’s offer a lot of the charm of a Barolo with a slightly lower price point. Since, a lot of people aren’t that familiar with Barbaresco, you can often find a great value on these wines at restaurants. The flavor profile coupled with its high acidity and tannins make this a great dinner wine for a wide array of Italian dishes from Spaghetti w/Meatballs, to Osso Bucco to Carbonara. If you’re looking for a budget-friendly pairing, grab a bottle of Barbera, Dolcetto or Chianti.

 

 

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Note: SRP refers to the average price for the newest vintage, since these wines can age for decades, they can easily fetch well over $100 for an older vintage