Piedmont, located in northwest Italy, is one of the world’s truly great gastronomic regions. It’s wines, lead of course by the twin peaks of expression of Nebbiolo – Barolo and Barbaresco – are some of the most complex, revered, nuanced and collectible wines produced anywhere. Aside from Nebbiolo, Barbera and Dolcetto are also extremely important red varieties, produced in good volumes and making unique styles unto themselves. Moscato is the region’s pre-eminent white variety, used to produce the sparkling Asti wines, as well as the beautiful, sweet wines of Moscato d’Asti. Arneis is perhaps the most commonly seen dry white table wine, whilst Cortese is also important, used to produce the dry table wine Gavi. And there are a number of other local, indigenous varieties that all make meaningful contributions to the vinous landscape of the region.
Food of course is equally as important in Piedmont as its wine. Truffles, particularly the unique white Alba truffles, are keenly sought the world over, commanding eye-watering prices. Handmade egg pasta, local hard cheeses, and of course cured meats are all revered in Piedmont. But really, it’s all about the wines!