Barolo Food Pairing: 10 Dishes Fit for a King

Barolo is the king of Italian wine. Pair foods with Barolo that are equally decadent for the ultimate wine and food pairing experience. Barolo is a town in the Piemonte region of northeastern Italy. Barolo is made from the grape Nebbiolo which is named after the morning fog that floats over the vineyards; nebbia. Piemonte is famous for game meats like wild boar and duck, truffles, and delicious cheese. Unsurprisingly, those foods pair well with Barolo. Here are 10 Barolo food pairings to honor the king.

How to pair food with Barolo?

Barolo is high in every category. It has high acid, high tannin, and high alcohol and it’s highly aromatic. It’s because of this that Barolo needs to meet its match. The best food pairings with Barolo will need to be heavy dishes with a high fat content with either lard or butter, an acid component like tomatoes, and/or a protein like meat or cheese. Barolo food pairing is easier if you remember these factors.

Aroma and Flavor Characteristics of Barolo

Barolo is an incredible complex wine. There are layers upon layers of aromas and flavors. Barolo has aromas of red berries, tar, coffee, chocolate, earth, and red roses. It tastes like raspberry jam, cinnamon, licorice, and leather. It’s truly a special wine that deserves a special meal.

Foods that Pair with Barolo

In the following Barolo food pairing list, you’ll notice a lot of meat dishes, but there are also some matches with vegetarian dishes. Pair Barolo with robust flavors, complex dishes, and hearty meals. Mushrooms and truffles pair naturally with Barolo as well. Strong cheeses will also complement Barolo.

Brasato al Barolo

Brasato al Barolo is beef stew with carrots, celery and wine; clearly an excellent match. This is a traditional dish of the Piemonte region. Brasato al Barolo is often served over polenta.

Risotto with Truffles (V)

Who says Barolo doesn’t pair with vegetarian food? A risotto dish with butter, cream, cheese, and aromatic truffles is just enough to hold its own against a Barolo. The acidity in Barolo will cut through the creaminess of the dish, and the fat component of the butter and cheese. Truffles will bring out the earthy flavors of Barolo as well.

Brisket and Mushroom Pie

Brisket and mushroom pie would be an excellent winter dish to pair with Barolo. The beef protein will calm down the tannins in Barolo and the mushrooms will bring out the earthy characteristics of the wine. This is a hearty dish which is ideal with Barolo wine.

Offal: Liver, Intestines, Kidneys

Offal, or the organ meat of an animal, is one of the best pairings with Barolo. Organ meat is high in protein and nutrients. Liver and kidneys are especially well matched with the wine. Offal tends to have strong distinct flavors and can be fatty. The acidity and alcohol in a Barolo plus the complexity of flavors are perfectly balanced with offal.

Chestnut Gnocchi with Gorgonzola Cream Sauce (V)

Another Barolo food pairing with a vegetarian dish! Chestnuts grow abundantly in the Piemonte region. A chestnut gnocchi dish will bring out the more subtle nutty character of a Barolo. Gorgonzola cheese is one of the most common cheese in Piemonte as well. Mixed with heavy cream, this dish has just enough weight to it to not be overpowered by the a bold Barolo.

Roasted Duck

Game birds are commonly eaten in northern Italy. Duck is one of the fattiest meats you can find which makes it perfectly paired with Barolo’s high acid and high alcohol.

Veal osso buco

Osso buco is slow braised for hours until the meat just melts in your mouth. The protein of the veal with battle the tannins, while the tomato sauce will calm down the acids in a Barolo. Serve over polenta.

Ribeye steak

The ribeye cut is one of the fattiest cuts of beef. That extra fat will melt with the searing acidity of Barolo. The protein in the beef with knock the tannins down to size. Ideally, cook it to medium-rare.

Wild Boar Agnolotti

Agnolotti is a type of ravioli pasta that is made in Piemonte. It can be filled with any type of meat, but the gamey taste of wild boar is the best match with Barolo. Serve with mushrooms and with a brown butter sauce. Even though it’s a pasta dish, it is hearty enough to stand up to an aged Barolo.

Charcuterie

Barolo is often described as a contemplating wine, meaning you can sit with a glass for hours and hours and it’ll unfold and tell a new story with every sip. A simple charcuterie board would be great for such an occasion. The famous salumi and cheese of Piemonte are:  Crudo di Cuneo, lardo, liver mortadella, and Bresaola d’Ossola for cured meats and Castelrosso, Crutin, Castelmagno, and Gorgonzola for cheeses.

Serving and Storing Suggestions for Barolo

Barolo should be served at about 55 degrees F or 13 degrees C. This can be achieved by placing it in the refrigerator for about 30 minutes before serving. Barolo tends to have high alcohol that is more pronounced when the wine is served too warm. Older bottles of Barolo should be decanted to remove sediment. Try using this decanter with the sediment screen. Young Barolo will needed to be aerated in a decanter with a large surface area. Serve in a wide balloon glass.

Barolo is one of the most age-worthy wines. It can easily age for over a decade in the proper environment or in a wine fridge.

What’s your favorite Barolo food pairing? Let me know in the comments!

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