Barbaresco food pairing

Barbaresco is a powerful red wine that combines best with dishes that have a strong flavor. Subtle dishes will be overpowered by this wine and are better to combine with less stronger wines. Below you can find some serving suggestions.

Traditional Piedmontese dishes:
Piedmontese cuisine is full of specialties with tasty meat and powerful sauces, often combined with white truffle that combine well with Barbaresco such as: Risotto al tartufo bianco, Manzo stufato alla Piemontese, Agnolotti al tartufo, Fricandó alla Piemontese, Fonduta con tartufi, Cardata alla Torinese, Taglierini con fonduta e olio di tartufo as well as many other traditional Piedmontese dishes.

Traditional Italian dishes from other regions:
Trippa all fiorentina, Melanzane di Parmigiano, Peposo, Ossobuco and many other Italian dishes.

Meat:
Beef, game and stews such as beefsteak, lamb, veal, rabbit, wild boar and deer.

Fish:
Barbaresco is too strong in taste to be served with fish, better serve fish with a light red like Bardolino.

Poultry:
Especially wild poultry like guineafowl (in truffle sauce) and pheasant but also duck breast and foie gras.

Pasta:
Pasta with a strong tomato or truffle sauce.

Cheeses:
Old strong cheeses like Parmigiano Reggiano, Pecorino vecchio, old Gouda and old Cheddar, blue cheeses such as Gorgonzola and Castelmagno as well as cheeses with a rich flavor like Fontina, Taleggio and Boschetto al tartufo.

Barbaresco is best served in large round wine glasses and the best serving temperature is between 18°C and 20°C (64 ~ 86 degrees Fahrenheit).