Wine in Piedmontese cooking
In Piedmont, wine belongs not only in the glass. It also enriches slow-cooked meat, rice and the flavours of the regional table.
Brasato al Barolo
In brasato al Barolo, wine contributes to a long braise alongside vegetables and aromatics. Browning, the choice of cut and careful reduction are as important as the bottle.
Cooking also concentrates acidity and tannins, so balance matters: an unsuitable wine does not improve simply because it is heated.
Wine in risotto
Red wine can give risotto colour, acidity and depth. Barbera is one traditional choice in Piedmontese interpretations.
Use it sparingly, allow it to reduce, then continue with stock without masking the character of the rice.
Finding the right pairing
Agnolotti with roast juices and delicate buttered tajarin may suit quite different wines. With bagna càuda, freshness can be more valuable than power.
Vermouth is an aromatised wine with a distinctive role in Turin’s aperitivo culture, not an ordinary table wine. Cooking with wine does not necessarily remove all alcohol.