Coq au Vin
Nebbiolo's tannin and acid frame braised chicken, mushrooms, and lardon richness.
Langhe Barolo
Firm tannins and lifted aromatics give structure to braised dishes and earthy sides.
Body: fullAcidity: mediumTannin: highSweetness: dry Grape: Nebbiolo Region: Piedmont, Italy
About This Style
Langhe Barolo is a red built on Nebbiolo from Piedmont, Italy. Expect firm tannins and lifted aromatics give structure to braised dishes and earthy sides.
Pairing Principles
- High tannin and acid match slow-cooked meats and mushrooms.
- Nebbiolo's florals complement herb-driven sauces without adding weight.
- Avoid: spicy curries, delicate white fish.
Signature Aromas
tardried rosesour cherry
Plays Nicely With
Lamb Tagine with Apricot
Steer Clear Of
spicy curriesdelicate white fish
Label Inspiration
Pio Cesare Barolo 2018
Piedmont, Italy • splurge
Tar, rose petal, and sour cherry with firm tannins and elegant structure.
Featured Dishes
Coq au Vin
Nebbiolo's tannin and acid frame braised chicken, mushrooms, and lardon richness.
Osso Buco alla Milanese
Nebbiolo's firm tannin and tar notes frame braised veal and gremolata.
FAQ
- What foods pair best with Langhe Barolo?
- Langhe Barolo shines with Coq au Vin; its structure matches the dish without overpowering it.
- How should I serve Langhe Barolo?
- Serve just below room temperature (around 60–64°F) to keep fruit lively and tannins smooth.
- When should I avoid pouring Langhe Barolo?
- Skip it with spicy curries, delicate white fish—those pairings tend to clash with its structure.
Adjacent Styles
Chianti Classico
High-acid red with sour-cherry and herbal character; handles tomato and dairy richness.
Rioja Reserva Tempranillo
Oak-aged red with savory spice and silky tannins tailor-made for saffron rice and braised lamb.