Tasting notes
Acidity, Fruity, Body, Tannins · Dry
Food pairings
These dishes match this appellation's flavour profile.
- Top pickDuck confit with creamy Parmesan polenta
The fat and confit meat balance with the acidity and soft tannins of the wine; the creamy polenta enhances the body and highlights the fruity and mineral notes.
- Warm grilled salmon and roasted peach salad
Smoky notes and stone fruit bring a freshness that balances the wine's acidity; light and fruity textures complement the medium body without weighing it down.
- Pan-seared beef fillet with reduced shallot sauce
Grilled meat and concentrated sauce enhance tannins and body, while shallots provide a gentle acidity that harmonizes the wine's structure.
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- Roasted lamb with Mediterranean herbs and olives
Roasted lamb chops with rosemary, thyme, and olives: savory and fatty flavors require body and moderate tannins, while the acidity cuts through the fat and enhances the wine's fruitiness.
- Roast pork tenderloin with prune sauce and roasted apples
Firm pork loin with a light sweet-and-savory sauce highlighting the soft tannins and fruitiness of the wine; the roasted apple enhances the body's roundness.
- Coq au Vin with mushrooms and bacon
Tender poultry and a deep mushroom sauce balanced by the wine's bright acidity and fruitiness; moderate structure and supple tannins cut through the fat.
Serve between 16°C and 18°C
Common varieties
Nebbiolo
Nebbiolo is an iconic red grape variety native to Piedmont, Italy, used to produce prestigious red wines such as Barolo and Barbaresco. It offers complex aromas of red fruits, roses, truffles, and spices.