Autumn is here, and with it a whole range of seasonal gastronomy. Braised meat, roast meat, mushroom risottos… And what better way to serve them than paired with a wine from a defined region, full of character and original flavours? In this respect, the wines of Piedmont are a must. These vineyards in northern Italy, at the gateway to the Alps, are located on hilly terrain and the vast majority produce local grape varieties, such as the emblematic Nebbiolo, which gives rise to the region’s greatest vintages such as Barolo and Barbaresco.

king of wines and wine of kings

In these hills near the Langhe, around 6 million bottles of Barolo, also known as the “king of wines and wine of kings”, are produced each year. Barbaresco, which many experts consider to be its equal, can produce up to 2.5 million bottles per year. The area, protected from the Mediterranean winds, benefits from a beautiful exposure with adequate temperature variations for the vine. Also, the terroir was classified as a Unesco World Heritage Site in 2014. These two wines, made from Nebbiolo grapes, have a powerful structure that allows the nectar to improve over the years. Piedmont therefore produces exceptional wines that can be kept in the cellar for twenty to thirty years! They will become as fine as Burgundies.

bursting with family winemaking estates

This region is bursting with family winemaking estates, something that allowed the preservation of this stunning expertise to this day. And it is with respect for these traditions that the family company Wengler Châteaux et Domaines has become the exclusive importer in the Grand Duchy of Luxembourg of the Domaines Gaja, Voerzio or Elio Altare…, the great wines of Piedmont. In total, twelve estates from this Italian region are offered by the House, with wines for ageing or “ready to drink,” ranging from 2007 to 2017. Salute!

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Emblematic of the region, the Dolcetto offers a juicy, fruity profile with notes of blueberries and blackcurrants. An ideal introduction to Piedmont wines, its thirst-quenching nature makes it a perfect partner for any southern dish.

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One of the most beautiful and harmonious Barbera of the municipality of Alba. Here Chiara Boschis demonstrates her mastery. With notes of black cherry and eucalyptus, its sweet and greedy character captivates the palate.

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The Angelo Gaja estate is a legendary name in Italy, the ultimate reference in Piedmont. Made from Nebbiolo grapes, this Barolo is savoury and greedy with spicy and balsamic aromas. Those velvety tannins stretch into a never-ending finale.

RISOTTO WITH TRUFFLES

PIEMONTESE STYLE

INGREDIENTS

450 g risotto rice
1 onion, cut into thin rings
110 g butter
110 g grated Parmesan cheese
4.5 cups of stock, carefully degreased
1 glass of dry white wine
1 Alba truffle
Salt

METHOD

1   Sauté the onion in a pot over low heat with half the butter. When it has browned, put it in a blender and return it to the pot.

Add the rice, cook over high heat for one minute, stirring constantly, add the white wine and stock. Continue cooking on low heat for about 15 minutes, stirring constantly.

Add the remaining butter and the Parmesan cheese. Mix well and leave the rice to settle in the pot after removing from the heat for a few minutes. Pour into the serving dish and cover generously with very thin slices of truffle.

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