Our Wine Director, Alex Shaughnessy explores Piedmont’s renowned wines including Barolo, Barbera and Barbaresco. Pour a glass and discover what makes this Northern Italian region one of the most celebrated in the world of wine. Let’s dive in!
In Piedmont, Nebbiolo is the star of the show, behind some of Italy’s most coveted wines. Barolo and Barbaresco, both made from 100% Nebbiolo, are celebrated for their depth, structure, and remarkable ability to age and evolve over time. But these iconic bottles are only part of the story. Beyond the spotlight, Barbera offers a fresh, vibrant expression of the region that’s just as worthy of your glass.
In the early days of 90+ Cellars, we were lucky enough to find a truly special winery in Piedmont that has now been our partner for over 12 vintages. This third generation, family-run winery makes remarkable, acclaimed wines year after year. Lot 26 Barolo, Lot 27 Barbera and Lot 181 Barbaresco are consistently some of my favorite wines in our entire collection. And, in the past few years, this winery has even started converting their practices to organic viticulture, investing further in making the greatest wines they can possibly make.
Once you taste the new vintages of these three Italian wines, and see the amazing price points we can offer, I’m sure you’ll agree that Lots 26, 27 and 181 are worth celebrating.
So, what makes each of these Piemontese wines unique? Let’s dig in.
Barolo
Barolo, the "King of Wines" as it’s often called, is a structured and powerful wine that is typically quite expensive. These wines are produced exclusively in the region of Barolo, which has been making wine since the 1850s. These wines tend to be extremely perfumed, with layers of flavors that never stop evolving, drawing you further and further in with every sip! Barolo also has high tannins and acidity, which is key in allowing these wines to age so beautifully.
Our Barolo has everything I love about these great wines, It's bursting with bright red and black fruit, layered with intense dried fruit flavors and floral notes of rose and violet. The finish lingers with hints of leather and cocoa, making every sip more compelling than the last. Delicious! Our Lot 26 is also surprisingly approachable in its early years, unlike many Barolos that need time to fully open up.
Barbera
And then there's Barbera, the bottle you'll find yourself reaching for again and again. It’s more affordable and easygoing than Barolo or Barbaresco, without sacrificing character. I may be a little biased, but it’s my favorite wine from Piedmont. Aged in stainless steel, the wine has such wonderful fresh fruit aromas and it’s much more versatile when it comes to food pairings than its more complex and intense neighbors.
Our Barbera is full of blueberries and delicate floral notes, dried cranberries and black plums, laced with a hint of earthiness. It’s delightful alongside a charcuterie board of Prosciutto and Pecorino or with a main course of spaghetti and meatballs. (See below for my family recipe for meatballs… you can thank me later).
Barbaresco
Barbaresco began production about 50 years after Barolo, and its unique growing conditions shape a distinctly different expression. With lower vineyard elevations and more nutrient-rich soils, the grapes ripen earlier, resulting in a wine with slightly softer tannins, though still structured, and a more fruit-forward profile. Expect notes of red cherry and raspberry layered with subtle earthiness and a touch of vanilla spice.
I like to think of Barbaresco as Barolo’s more elegant and nuanced friend. It is also aged for a shorter period, requiring just two years before release, compared to Barolo’s three years of aging, including extended time in oak. As a result, Barbaresco often shows less of the savory, meaty, and leathery qualities typically associated with Barolo, while still offering depth and complexity. Lot 181 Barbaresco came into our collection in more recent years, but I’m so glad it did. This wine is not to be missed.
No matter which of these Piedmont beauties you decide to go with, whether it’s toasting Barbera with friends, Barolo for date night, or Barbaresco by the fire, I promise you won’t be disappointed. Salute!
Alex's Family Meatball Recipe:
Ingredients:
- 4 TBSP salted butter
- ⅔ lb ground veal
- ⅔ lb ground pork
- ⅔ lb ground beef
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- ¾ cup breadcrumbs
- 1 tsp salt
- 2 eggs
- 1 cup grated parmesan cheese
- 1 ½ TSBP fresh parsley, finely chopped
- 1 TBSP fresh basil, finely chopped
- 1 tsp sugar
- ¼ tsp pepper
Instructions:
In a small skillet, melt butter and sauté onion and garlic until soft. Allow to cool. In a large bowl combine breadcrumbs and milk, let soak, add all other ingredients except beef. Mix well. Add beef and mix gently, form into balls. Bake at 350 degrees for 20 minutes.