The best food pairings for Barolo and Barbaresco

The food of Piedmont in north-west Italy is as highly regarded as its wines so it makes sense to make the local dishes your first choice if you’re looking for a match for a bottle of Barolo or Barbaresco.

I’ve grouped the two wines together because although there are differences between them their similarities are greater and the same kind of food will work with both.

More significant is the age of the wine - older vintages with their ethereal flavours and silky texture need a little more respect so don’t overwhelm them with rich sauces.

* feathered game such as partridge, pheasant, wild duck and pigeon and other slightly gamey birds such as guineafowl and quail

* roast goose

* carne cruda - raw beef or veal prepared the Piedmontese way - or steak tartare. (Locals might well drink a Barbera or even a white such as Gavi or Favorita but Barolo and Barbaresco would be an equally good choice)

* grilled fillet steak

* braised beef in Barolo (brasato al Barolo) - better with younger wines

* delicately flavoured offal such as calves liver, kidneys and sweetbreads

* truffles. Although locally they tend to drink Barbera or Dolcetto with truffle dishes like fonduta and tajarin (egg noodles with butter and truffles), Barolo and Barbaresco work well with these dishes too - and any beef or veal dish with wild mushrooms or truffles

* risotto with porcini/ceps

* cheese. Not all cheeses - a powerful Castelmagno or Gorgonzola piccante would certainly knock the stuffing out of a delicate Barolo but milder cheeses such as robiolo, grana padano and ‘toma’-style cheeses are delicious. Wine-friendly goats’ and sheeps’ cheeses would also work well.

Note: You could also pair the same type of food with Langhe Nebbiolo which in the case of the best producers is similar to the quality of a Barolo or Barbaresco.

The best food pairings for Chianti Classico and other Tuscan sangiovese (updated)

There’s a lot of talk about how the wines of a region tend to match its food but that seems truer of Tuscany than almost anywhere else.

The traditional reds of the region - almost all based on sangiovese - work so effortlessly well that the locals barely bother with anything else, drinking them right through the meal (well up to the point they switch to vin santo …)

Because of its marked acidity, particularly when young, Chianti pairs brilliantly with tomato sauces, pizza and pasta bakes such as lasagne but it’s also a great wine with a simple grill or roast or even (gasp!) a burger. Here are my favourite pairings:

Inexpensive or youthful Chianti Classico

Paccheri con ragù chiantigiano e funghi porcini

Crostini, especially topped with mushrooms or chicken livers

Pasta with a meat or tomato sauce e.g. ragu bolognese, spaghetti and meatballs and even meatloaf

Baked pasta dishes such as lasagne

Pizza

Grilled cheese sandwiches

Bean or chickpea soup

Dishes with rosemary and fried sage

Dishes with salsa verde - even fish like this roast cod dish

Salumi especially salami with fennel

Pecorino cheese

Tuscan olive oils

Aged or ‘riserva’ Chianti Classico

Roast lamb with rosemary and garlic

Roast or braised veal, especially with mushrooms

Peposo - beef cooked with Chianti and pepper

Tuscan-style sausages and beans

Game, especially rabbit, pheasant and wild boar

Burgers (surprisingly, maybe but think of the tomatoes and cheese … )

Top level Gran Selezione Chianti Classico

Similar dishes to the above though the Italians would tend to go for steak such as a Bistecca alla Fiorentina. 

See also What type of food pairs with Brunello di Montalcino?

Top photo © Emiliano Migliorucci at fotolia.com

The best food pairings for Pinot Noir

Pinot noir is one of the most versatile red wines to match with food and a great option in a restaurant when one of you is eating meat and the other fish.

There are ingredients that will pair with practically any pinot noir, for example, it's a classic wine match for duck. Pinot can also pair well with salmon or tuna, depending on the way you’ve cooked them and the style of pinot you’re drinking.

Here are some food pairings for different styles of pinot noir, most of which (barring the mature pinots) should be served cool or chilled:

Light, fresh pinots

Such as: inexpensive red burgundy, Alsace pinot noir and other less expensive pinots, especially from poor vintages

Good pairings: Charcuterie, ham and other cold meats. Patés and terrines. classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce. Goat cheese. Grilled asparagus. Spring vegetables such as peas

The best pairings with red burgundy

Sweetly fruited pinots

Such as: those from Chile, New Zealand and California with bright berry fruit

Good pairings: Dishes with a touch of spice such as crispy duck pancakes (and hoisin duck bao buns as I've recently discovered!), grilled quail, pulled or char siu pork, seared salmon and tuna. Barbecues. Roast or other cooked beetroot dishes. Dishes that include cherries or figs like this duck and fig combination at Kooyong in the Mornington Peninsula

Silky, elegant pinots

Such as: top red burgundy and other Burgundian-style pinots

Good pairings: Roast chicken or guineafowl (even with lots of garlic as this post illustrates. Pigeon. Rack of lamb, served pink. Rare fillet steak and carpaccio. Beef Wellington. Roast pork with herbs and fennel. Chicken or turkey sausages. Calves liver, sweetbreads. Dishes with morels and other wild mushrooms. Mushroom risotto. Roast or grillled lobster

Rich, full-bodied pinots

Such as: those from Central Otago or pinots from a hot vintage

Good pairings: Butterflied lamb, chargrilled steak, venison. Dishes like cassoulet or duck with olives if they’re more rustic. Roast goose. Hare Royale as you can see from this post. Coq au vin where the sauce is made with pinot noir. Glazed ham. Roast turkey. Brie and similar cheeses. Milder blue cheeses such as Gorgonzola dolce.

Mature, truffley pinots

Such as: older vintages of Burgundy

Good pairings: feathered game such as grouse, partridge and pheasant. Cold game pie. Dishes with truffles.

See also

Top pairings with pinot noir - Natasha Hughes' report from the 2009 International Pinot Noir Celebration (IPNC)

Pinot Noir and Asian food - some observations from Ch'ng Poh Tiong

Pinot Noir and lamb - my report on a workshop at the 2011 IPNC

9 Fine Wine Matches for Duck - Including Pinot Noir and other suggestions 

Photo by freeskyline at shutterstock.com

What food to pair with red Bordeaux

Although Bordeaux produces some of the most expensive wines in the world it also produces bottles that are great for everyday drinking. So what kind of food pairs best with them?

Red Bordeaux is generally blended from cabernet sauvignon, cabernet franc and merlot with an occasional dash of malbec or petit verdot. Merlot usually predominates these days even on the so-called ‘left bank’ resulting in softer, fruitier, less tannic wines than would have been the case 20 years ago.

Inexpensive Bordeaux is actually quite light and easy drinking while some more modern styles of Saint-Emilion are quite full-bodied. So it depends on the price bracket you’re talking about.

Inexpensive ‘everyday drinking’ red Bordeaux - what was once referred to as a ‘lunchtime claret’

Charcuterie, especially paté and terrines. Cold roast beef. Cold game pies. Simple grilled meat like a steak frites or sausage with chips, haricot beans or lentils. Shepherd’s pie and its French equivalent hachis parmentier*. Goat and sheep cheeses, mild brie and camembert

Classic ‘left bank’ cabernet-dominated Bordeaux such as Margaux - the sort you might take to a dinner party

Grilled and roast lamb with garlic and rosemary. Roast beef, veal and venison. Steak pies. Beef daubes, ox cheek and other stews cooked in red wine. Hard British territorial cheeses such as Cheshire and red Leicester and French Mimolette. Bacon and eggs (oddly) - see this match of the week.

Riper, full-bodied Merlot-dominated bordeaux

Steak, especially richer steak dishes such as tournedos rossini. Posh burgers. Japanese-style steak dishes. Roast duck - even Chinese-style crispy duck pancakes. Christmas turkey. Macaroni cheese and macaronnade (a pasta bake with meat). Cheddar

Older vintages of Bordeaux where the primary fruit has faded

Similar to my recommendations for 'classic' Bordeaux above. Just go easy on the gravy or jus and on the accompanying vegetables. Lighter, less intense stews such as blanquette de veau. Also good with game birds such as duck, partridge and pheasant and with dishes that include mushrooms and truffles. Hard sheep cheeses

First and second growths if you’re lucky enough to get your hands on them

Simply cooked roast and grilled meat, especially lamb. Hot game pies and pithiviers. Jugged hare. Grouse. Aged parmesan.

Good general accompaniments for red bordeaux are rich potato purées (mash) and gratin dauphinoise, mushrooms and truffles and green beans with garlic.

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