Elevate Your Favorite Pastime
Getting ready to fire up the grill? While beer may be your go-to beverage to have on hand, why not considering switching it up to wine?
Wine, especially red wines, offer incredible depth and complexity that beautifully complement grilled meat.
Where to start? In this article we outline 3 things to keep in mind when selecting a wine for a barbecue based on food and wine pairing principles. Then we lay out some of your favorite bbq meals, from hamburgers and hot dogs, to steaks, grilled pork, spicy barbecue and lamb kebab, and some great wine pairings to go with them.
Finding Wine and Food Harmony With a BBQ
Wine and Food pairing is both an art and a science. There are guidelines, as we outline in this basic pairings foods article, then your own palate is the end decision maker. We cut to the chase and have condensed the 3 main guidelines to pick out a wine for your next bar b q meal:
Match Intensity
A successful pairing is all about finding wine and food harmony. You don't want one element to overpower the other. Consider the intensity of both the wine and the dish. With wine, intensity often comes from its body, alcohol level, and overall flavor concentration. With food, intensity can come from two main sources: spices/aromatics and sauces.
A heavily spiced rub or marinade calls for a wine with enough structure and flavor to hold its own against the pungent flavors in the food. Aromatics are ingredients like garlic, onions, or herbs, and they can also add intensity to a dish, so don’t forget these seasonings either when considering the final intensity of a barbecued meat.
As well, in regards to sauces, consider them very similar to a spice or rub mixture. But here we also have usually a more sweet tendency component. Sweet barbecue sauces call for wines with some fruity sweetness, like a Dolcetto or Pinot Noir relative Saint Laurent.
Don't Forget Texture and Mouthfeel
The texture and mouthfeel of foods and that of wines are important pairing considerations. Normally, you want “opposites”, or contrasting sensations. Mainly, this can come down to fat and/or grease in foods, and combatting them with acidity or tannins in your wine. Tannins in wine can balance the fattiness in meat (greasiness isn’t really too much of a problem with barbecue; this is more of an issue with fried foods). The same goes for acidity: high-acid wines cause salivation and a sharpness that help cut through the richness of grilled fatty meats. Basically, the acidity cuts through the richness, preventing the dish from feeling too heavy and refreshing your palate between bites.
So this means that fatty meats, like marbled steaks or pork belly, benefit from a wine with good tannic structure and/or high acidity. Think of the zingy brightness of a Barbera d’Alba or Barbera d’Asti cutting through a grilled pork steak. Looking at tannins, fatty meats actually soften the perception of tannins, making the wine seem smoother and less tannic. Think why Nebbiolo and a well-marbled steak is often considered a classic pairing.
Consider the Cooking Method
Charring and smoke can impart distinct flavors. Wines with smoky or earthy notes can harmonize with these flavors, but you may want to steer away with wines that have heavy flavors of toast or oak aging as with smoked meat it may become too much when considering your lineup of barbeque wine options.
Barbecue Wine Pairing Suggestions to Try
Got the basics down? Now, let's explore six specific barbecue wine pairings that will take your BBQ wine selection to the next level:
Arrosticini, an Abruzzo delicacy, are grilled over open flames and pair great with Montepulciano d’Abruzzo red wine.
1. Montepulciano d'Abruzzo and Lamb Arrosticini
Arrosticini, aka lamb spiedini, are simple, yet intensely flavorful lamb skewers, a specialty from the Abruzzo region. The trick to cooking them well is to cook them over a smoldering hot open fire, resulting in crispy edges and succulent meat. You could also consider pork skewers with a middle eastern or even light cajun rub here too if lamb isn’t your thing. If you can't find any skewers or arrosticini, this barbeque wine pairing could also work with any grilled lamb or even herbed sausages.
The earthiness and moderate tannins of Febo’s Montepulciano d'Abruzzo make it an ideal match. Wine from montepulciano grapes have a rustic character complements the lamb's gaminess and intense flavor, while the wine's herby-fruit will balance with the smoky char.
Another wine to pair with lamb spiedinini is the rose version of Montepucliano d’Abruzzo which is Cerasuolo d’Abruzzo: it is considered a chillable red since it is so deeply colored that it is a “light” red wine, great for chilling on a warm summer evening.
2. Dolcetto and Gourmet Chili Dogs
Forget the ballpark frank: we’re thinking more along the lines of gourmet chili dogs loaded with toppings. The smoky, meaty, spicy, and meaty flavors of a good chili dog deserve a wine with a touch of backbone, yet tannins and a touch of acidity too. A Dolcetto, whether an Italian version like Dogliani, or a California version, like Ojai Pacific View’s Dolcetto, both are a great pairing with a hot dog. The Dolcetto grape has a natural balance between acidity and tannins, along with plum fruit, which goes with the juiciness and flavor intensity of the good ol’ wiener. Whether you prefer a classic hot dog with mustard and relish or a gourmet creation piled high with chili and cheese, Dolcetto is a surprisingly versatile pairing. This vibrant red offers a delightful contrast to the savory, sometimes spicy, flavors of your favorite hot dog. Its juicy, dark fruit character, brimming with notes of black plums, black cherries, and vanilla complements the savory flavors of the hot dog and chili without overpowering them. The wine's inherent fruitiness also helps to cut through any fattiness from the sausage or toppings, leaving your palate feeling clean and ready for another bite.
Then, when upgrading from a plain frankfurter to a more flavor intense recipe like a Chili Dog, Dolcetto's plummy fruitiness is a delightful counterpoint to the chili's spice, while its subtle oaked tannins effortlessly cut through the richness of the hot dog and bacon, creating a harmonious and satisfying bite. As well, the wine's structure also stands up to the richness of the cumin, spice, and any toppings. Check out our recipe for Bacon Wrapped Chili Dogs paired with mother daughter women owned winery Ojai Pacific View to try at your next barbeque.
3. Barbera and Pork on the Grill
We have talked many times in the past about how barbera is an exceptionally food friendly grape. Take a touch of tannins, add a bright lively acidity, and a dash of hefty fruit, and voila you have Barbera and a great basic combo of food pairing attributes. A Piedmontese red grape staple, is known for its juicy acidity and low tannins. This makes it an excellent match for fatty cuts of pork, like pulled pork, grilled sausages, thick-cut pork chops and, especially, ribs. Barbera's acidity cuts through the richness of the pork, preventing the dish from feeling too heavy. The wine's bright cherry flavors also complement the pork's savory notes.
The second reason Barbera is a great pairing grape is its versatility: between different oak agings and winemaking styles, you can find a Barbera for any red wine palate. You could choose a more easy to drink unoaked version like Ivaldi’s Piccona Barbera d Asti and then move on to oaked Barberas. Due to Barbera’s high acidity, many winemakers age it in oak. In fact, Barolo winemaker Aldo Clerico ages his Barbera d Alba longer than any of his non Barolo red wines. Likewise, Pietro Piovano aged his 2017 Piemonte Barbera for over 5 years in neutral oak, making it both structured and easy to drink, and all natural with no additives. Speaking of natural wine, one Italian winery making great Barbera that should not be overlooked is the cult winery Case Corini, the family winery of the late great Lorenzo Corino. They are in the province of Asti, so, naturally, they cultivate Barbera, having even an “almost” 100 year old vineyard, Barla, from which they make their rich cult wine Case Corini’s Barla, which is a Barbera like you never had it before! They also make a Barbera wine from younger Barbera wines, which is their Nilda Barbera natural wine. Last but not least, if you are into Barberas, or any bold red wine for that matter, you gotta try a Nizza Barbera. Nizza like Ivaldi’s is from the birthplace of the Barbera grape, Nizza Monferrato, where, in theory, the best Barbera wine comes from, and it is aged for several years in oak, making it a spicy, velvety delightful red wine.
No matter which style you choose, however, be assured that Barbera+Pork is a no fail food and wine pairing.
Schioppettino and grilled meats is a match made in heaven.
4. Schioppettino and Spicy BBQ or Asian Barbecue
Schioppettino, a vibrant red from Friuli-Venezia Giulia, is known for its bright acidity, lower tannins, and peppery notes. This makes it a natural partner for dishes with a kick, like Korean barbecue, spicy chicken wings, or even a fiery spicy sauce. This is because the wine's acidity will cuts through rich, spicy flavors, while its low tannins and juicy fruit character provide a refreshing counterpoint to any spice. Think of it as a palate cleanser between bites during your barbeque.
The benefit, too, of Schioppettino is that it comes in so man different shapes and sizes (much like Barbera), it is easy to find the right wine from you. We particularly treasure the work three generation woman owned Vigna Petrussa is doing (after all, they are the Italian winery that spearheaded the movement to save the grape). And they have it all, with so many versions of Schioppettino. Going for something smoked? Try the Unoaked RiNera Schioppettino for a more fruity and fresh version. Or go for classic peppery aromas and a rounded oak aging with the classic Schioppettino di Prepotto and the Schioppettino Riserva. And if you want to go into expert mode, pull out the Perla Nera Schioppettino: made from dried (or appassito) grapes and raisins, this is technically classified as a “dessert wine”, but the spicy, earthy, jammy flavors make it an amazing sipping wine, especially with all types of meats, even when well grilled and charred.
5. Nebbiolo or Barolo and Premium Steaks
For a truly special barbecue, pair a grilled steak with one of Piedmont's most noble of red Italian wine: Nebbiolo. The nebbiolo grape has elevated levels of both acidity and tannins making it pair well with a juicy rich steak. Firm tannins are a classic match for richly flavored red meat. Tannins in nebbiolo, which can feel astringent on their own, bind with the proteins in the meat, softening their grip and creating a smoother, more harmonious sensation in your mouth. As well, the grape’s complex bouquet, with its notes of rose, tar, cherry, and truffle, intertwine beautifully with the savory, umami notes of grilled steak. The earthy, mushroomy undertones of the wine are often amplified by the charred crust of the meat, creating a multi-layered flavor experience and the ultimate barbecue wine pairing.
Whether you choose a “Baby Barolo” like this Langhe Nebbiolo, or a classic Barolo like this by Aldo Clerico from Barolo vineyards around his home, or a single vineyard Barolo, like the age-worthy Barolo Serralunga Cru, or from the prized and rare Barolo Ginestra MGA, this pairing is sure to impress.
While nebbiolo does have a bright and lively acidity, it cannot compete with barbera on that front. Instead, nebbiolo identifies itself with tannins. It is why the grape does so well when aged for long periods, like in Barolos or even Case Corini’s Centin.
6. Zweigelt and Hamburgers
How can we have an article about barbecuing without mentioning hamburgers, right? Elevate your next barbecue beyond the expected with a Zweigelt, like one from Michi Lorenz who makes a vibrant red wine from Austria. Bursting with juicy red fruit flavors like cherry and raspberry, Michi’s Zweigelt offers a playful, food-friendly alternative to heavier reds. Its light to medium body and subtle spice notes won't overwhelm the smoky flavors of your grilled favorites, while its lively acidity cuts through the richness of burgers, hot dogs, or even grilled sausages. Also, try one from the Czech Republic, where Thaya’s Zweigelt which is aged in partial new oak, giving it more spice and richness. Think of Michi’s Zweigelt as one to pair with a juicy plain hamburger or cheeseburger. Then if you will be going all out with lots of toppings, like chili or bacon, then go with Thaya’s Zweigelt. Make sense?
Wine cocktails and more
Barbecues is the American way of partying in the summer time, so why not start with an aperitivo and some wine cocktails? We recently published recipes for the latest trend in Brachetto Spritz, made with the aromatic, red and sparkling Brachetto d’Acqui. Check out our article with recipes to make this new and different wine spritzer cocktail. This playful aperitivo is great for those who prefer a touch of sweetness and bubbles. For a more classic aperitivo experience, offer the classic Spritz, its bitter-sweet orange notes perfectly complementing the smoky flavors from the grill. These light and bubbly concoctions are not only delicious but also easy to batch for a crowd, making them the perfect way to kick off your BBQ festivities with a taste of Italian aperitivo culture.
Then, if your beer drinkers are still not satisfied, have them try these wines which are more in line with a beer drinkers palate. Most of them are fun, dry sparklers to kick back with at any gathering.
Grab Your Tongs and Glass!
Vero is all about getting more enjoyment out of wine, and food as well. We seek out farm to glass wines (and olive oils) that are new to the US market and sell them to businesses and consumers across the US:
If you are a distributor reach out to us introduce our highly curated portfolio of one of a kind small production wines to your state.
We sell to wine stores and restaurants in certain states - contact us to learn more.
If our farm crafted wines and olive oils are not in your local shop or restaurant, buy wine online here, and we’ll ship it to you, including wine gifts.
We also have an award winning wine club for true wine explorers that are seeking to continually discover unique, sustainable and authentic small production wines they never had. These are wines selected by our sommeliers and curated for each box.
We do corporate gifts and sommelier guided wine tastings. Email us and we’ll tailor unique and sustainable corporate gift ideas.
Montepulciano Reds and Dolcettos
Made with 100% Montepulciano grapes spanning family vineyards in Spoltore and Chieti in Abruzzo, it has aromas of amarena cherries and licorice and a slight funkiness thanks to its 100% natural production. It tastes of dark fruit, with a rich texture and slightly bitter finish, with the funky vibe continuing while tasting. Fermented and refined in the winegrower's grandparents' concrete vessels.
Region: Italy > Abruzzo > Spoltore & Chieti
Tastes Like: Dark fruits
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Organic | Natural Wine
Fun Facts: Pairs nicely with chicken parmesan. | While there is a famous wine “Vino Nobile di Montepulciano” from Tuscany, this grape has no connection to it; the “montepulciano name” there comes from the town noame, where as here in Abruzzo “montepulciano” actually refers to the grape used to make the wine.
While made as a rosé wine, this Cerasuolo d’Abruzzo is actually more like a light red wine thanks to the dark pigments of the Montepulciano grapes used, farmed on Febo family’s estate vineyards in Abruzzo.
The minimal intervention approach of this natural wine producer results in a lot of vintage variation year after year. For example, the 2021 Cerasuolo d’Abruzzo has a cherry taste with a salty finish, and is considered a “serious” rosé wine while the 2024 is a Rosorange color that bursts with blood orange flavors mixed with cherry.
Region: Italy > Abruzzo > Spoltore & Chieti
Tastes Like: 2021 - Cherries | 2024 - Tart cherries and blood orange
Farming & Winemaking Highlights: Regenerative Agriculture | Sustainable Winery | Biodynamic | Native Yeast Fermentation | Vegan | Organic | Natural Wine
Fun Facts: Both vintages are fermented with native yeast and refined in the winegrower's grandparents' concrete vessels. Great chilled and a good pairing is eggplant parmesan.
This mother-daughter winery keep hitting home runs with their ‘experimental’ one acre vineyard of dolcetto on a mountaintop in upper Ojai, California, which started with an idea they brought back with them from Piedmont Italy over 10 years ago. Their super small production Dolcetto experiment is a success, backed up with back-to-back gold medals on their 2019, 2020 and 2021 vintages, and then winning Double Gold and Best of Class in the International Womens Winemakers competition.
The 2020 vintage produced only 23 cases and was aged for over a year in neutral oak. It is fresh and juicy with rich wild berry cassis-like taste. It's an approachable yet complex with a mineral-saline finish. And now, coming off of their wins in 2019 and 2020, Ojai Pacific View has now released the latest edition of their California Dolcetto, the 2021 vintage.
Overall, the wine is a dark purple color, the nose is complex with a mix of plum, herbs, flint and vanilla spice. The fruit and terroir of this old world new world dolcetto red wine that really stands out, thanks to the high altitude and marine fossil soil of this wine estate in upper Ojai.
Here is what other sommeliers are saying about this wine:
Sommelier Marc R. Kauffman:
“Fine wine from Southern California! Italian varietals have been attempted in California with some successes and some not so good examples over the years. The 2019 California Dolcetto from Pacific View Vineyard and Winery is a stunning success! Darkly brooding in the glass, aromas of cedar, spice and vanilla offer a promise of seriously complex wine. Dark cherry and blackberry flavors mingle and dance in your mouth. The tannins are smoothly integrated, and the finish is so smooth I did not want it to end! Harmonious is the one word I would use to describe this wine. This is the third vintage from a very small plot of Dolcetto grapes growing high above the Pacific Ocean in a secluded spot north of Los Angeles. Available only in limited quantities direct to consumer or to a few select restaurants it is well worth the effort to search it out.”
Dogliani is known as the area which produces the best dolcettos in the world. This expressive structured yet easy-to-drink red wine has purple color, and floral bouquet with red plum notes. On the palate, this dolcetto opens pleasantly with notable tannins that are, however, not overpowering. It finishes with light almond notes. Coming from a single vineyard near Monchiero, this Dogliani is also make with native yeast fermentation.
It can be enjoyed just after bottling, yet it can better itself after a bit of aging in bottle.
Tastes Like: Juicy plump, plums
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: Originally called Dolcetto di Dogliani, local winemakers lobbied to change the denomination to simply ‘Dogliani’ to avoid the misconception that this wine was ‘little sweet’, as suggested by the translation of ‘dolcetto’ in Italian. They wanted this special dry red wine to be able to make its own name, and let its importance stand for itself.
Barbera Any Way You Want It
A really good, soft and fleshy Barbera from Alba, from a single vineyard located in the Barolo designated wine region, one of the best areas for Barbera. Nice acidity and fruitiness with some spice, thanks to 14-16 month aging in new and used oak.
A very balanced and elegant wine on the nose, and a good body and structure on the palate with a pleasant and vibrant acidity. A rounded wine with fresh yet fruity notes that finish with a creamy texture thanks to the oak barrel aging.
Do you want to regularly purchase this wine? Check out the Subscribe and Save option available HERE!
Tastes Like: Pretty, ripe, dark cherries
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: With its aging, this Barbera d’Alba technically follows guidelines for a Barbera d’Alba Superiore, but winemaker Aldo Clerico decides to declassify it.
From the prestigious Barbera d’Asti denomination, this Barbera takes its name, Piccona, from the single vineyard where it is harvested in the Monferrato of Piedmont, Italy. A ruby red color, it has a complex bouquet of red fruits and berries. On the palate, the typical Barbera acidity comes through in a pleasant manner, balanced with the tannins and a certain robustness for an overall balanced and persistent wine.
A certified sustainable winery, Ivaldi Dario practices regenerative farming.
Nizza is the Barolo of Barbera, made from the birthplace of Barbera, Nizza Monferrato, the home of the 4th generation winemaking family, Ivaldi, and place where this wine is grown and made. This Nizza Barbera is a delicious old world style red wine with a rich cherry taste and an incredible mouthfeel.
This Nizza DOCG is made only in the best years, always made with 100% Barbera grapes, but only the best of the best of the Barbera clusters goes into this wine, before it spends 12 months in Slavonian oak barrels then 2 years resting in the bottle.
Made with native yeast fermentation, on the skins for 15 days. it has a pretty ruby red color with garnet reflections. A fruity bouquet transforms into spicy notes as it opens, and on the palate this wine has nice tannins and acidity balanced by a robust body.
The name of this red wine, 1613, is a homage to the siege of Nizza Monferrato in 1613 by the Mantovan army, showing the strong roots the Ivaldi family has to their home town. The women gathered to pray all night, and after the siege was lifted and won by Nizza Monferrato, an oil lamp in the church spontaneously burst into flames, despite the lack of spark and oil. Known as the ‘Miracle of the Lamp’, this wine pays homage to that evening, bearing not only the year as a name, but the image of the oil lamp on the label.
A certified sustainable winery, Ivaldi Dario practices regenerative farming.
Just imported in first time to the US, a 00 oak aged Barbera natural wine from a vineyard in Pascomonti, in the southern part of the Langhe, in Piedmont, this red wine is the most traditional take on a Barbera red wine from the Langhe: organically farmed, unfiltered, aged in neutral oak with no sulfites added and native yeast fermentation, this is great natural wine version of a Piedmont Barbera.
It has a fruity and spicy bouquet and on the palate has a nice balance of tannins and acidity. Overall, a structured wine with a lingering pleasant finish.
Named after Lorenzo Corino's grandmother, Nilda is Lorenzo & Guido Corino's new red wine from 20 year old vineyards in their hometown of Costigliole d'Asti. It is a field blend mainly of Barbera, along with a mix of other old varieties native to the area. It has aromas of spiced milk chocolate cookies and has a fresh, ripe dark fruit taste with an earthy funkiness and great texture. This vegan wine is made naturally, with no intervention of any kind made and no sulfites added. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 3-4 weeks, followed by about 12 mos of aging in wooden barrels.
You never had a Barbera like this! Made from 95 year old Barbera vineyard, with some small percentage of other varieties planted over the years in the vineyard. This all natural wine has intense aromas of brandied cherries and a richly textured, delicious dark fruit taste with right balance of fruit, acidity and tannins. Barla is the antique name of the vineyard which used to be the land of an old convent. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 months of aging in wooden barrels, housed under Lorenzo Corino's family home.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
Schioppettino’s For Every Palate
This is an unoaked Schioppettino from a women owned winery who spearheaded the rebirth of Schioppettino in the 'birthplace' of the grape which is Prepotto, Fruili. Having a deep purple-garnet color, it has notes of black pepper and dark fruit. Its taste is tangy, fresh and juicy with a long clean finish. Pairs with many dishes from hamburgers to roast pork. World renowned wine critic, Ian D’Agata calls this Schioppettino a ‘very pretty wine’ and named it a 'Best Buy Italian Wine'.
Some fun facts about this wine:
Vigna Petrussa also calls this wine ‘RiNera’, or a nickname for ‘Ribolla Nera’, local term given to the wine.
The grapes actually come from Prepotto but since it is not aged in oak the winery is not 'allowed' to put Prepotto on the label.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Prepotto is the birthplace of the hard-to-find Schioppettino varietal. It gets its name from the Italian 'schioppare' or to burst, since the grape 'bursts' in your mouth when you eat it. Aromas and tastes of black pepper and plums. Fermented with indigenous yeasts and aged for two to two and a half years in oak barriques. Strong cheese lovers love to indulge in this wine.
Gold Medal Decanter, plus many other awards. Vigna Petrussa's oak-aged 2019 Schioppettino won the prestigious 3 Bicchieri Award by Gambero Rosso.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This limited production wine from the birthplace of the Schioppettino varietal is made only in the best years with carefully selected fruit from which Hilde Petrussa makes her own Pied de Cuve native wild yeast. Aged in tonneau for 36 months then 6 months in the bottle. It has a complex nose ranging from black pepper to dark berry compote, allspice and some wild animal fur. Due to its well balanced acidity, tannins and smooth taste, it is a great midway for both Pinot and Cab lovers.
This wine was awarded
a Silver Medal by Decanter
Top Italian Wine in the Go Wine Cantine d'Italia 2024 Guide
90 points by 5starwines
4 crowns by 'Vini Buoni Italiani'
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
This is Schioppettino red wine is made only in the best years and is made with 100% air dried grapes, or apassimento, like Amarone. It is a rich red natural wine with concentrated flavors made with native yeast fermentation. A delicious 'meditation wine,' its slight sweetness makes it an Italian 'sweet wine' alternative for Port. Pairs incredibly well with dark chocolate. Or you can pair it with flavorful meat dishes, like wild boar.
Vigna Petrussa is a certified sustainable and biodiverse women-owned winery.
Barolo and Its Baby Nebbiolo
It is a wine with great structure and personality, an excellent expression of the nebbiolo vine. With a delicate floral bouquet of rose and violets, there is also a finish of licorice. Tasting it really brings out its elegance with pleasant yet decisive tannins that signal great potential for good aging.
As well, the native yeast fermentation used to make this nebbiolo natural wine lets you taste the natural terroir of the Langhe.
Tastes Like: Crunchy pink cherries
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation
Fun Facts: This Langhe Nebbiolo is known as a ‘Baby Barolo’, since it comes from Barolo vines, and is a great introduction to the Langhe wines, where some of the best reds in the world come from.
Earthy, age-worthy nebbiolo made from 70 year old naturally cultivated vines. Named for the dearly beloved grandfather of Lorenzo Corino. Having a garnet color with orange hues it has a complex, spicy nose with notes of cardamom and cinnamon. When tasting, it is fruit forward, cherry & forest fruits, followed by spices, and chalky tannins envelope the mouth and finishes elegantly. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 mos of aging in wooden barrels.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
This is one of the best Barolo wines from the Langhe in Piedmont Italy as well as a great value from one of the storied families of Barolo wineries. This Barolo red wine is the maximum expression of the nebbiolo grape from Aldo Clerico. With vineyards right next to those of Domenico Clerico Barolo vineyards, this Barolo is a good substitute for Burgundy wine.
This garnet colored artisan Barolo has red fruit, rose and spicy leather and tea leaf aromas with elegant structure, long finish leaving a silky mouthfeel. On the nose it is very intense while floral notes mix with typical vineyard scents of violets and red berries. On the palate, the violets blend with licorice flavors and noticeable tannins. A creamy texture from the oak barrels creates a pleasant mix of fresh yet complex flavors.
Tastes Like: Cherries and licorice
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: This is Aldo's first wine made from 5 different Barolo designated vineyards surrounding his home in Monforte d'Alba, all within the Bricco San Pietro MGA. He vinifies each vineyard and then does an assemblage, creating each vintage a unique expression of his nebbiolo vineyards. It is also made with native yeast fermentation, so can be called a natural wine.
Made with native yeast fermentation, this Barolo Serralunga is a special natural wine. Rich on the nose with dried violets typical of the nebbiolo grape, the bouquet is austere and profound with balsamic notes. Once sipped, the earthy texture is out of this world, which marries pleasantly with the structure, fruit and spice of this elegant red. Well accented tannins are soft and decanting is strongly recommended.
Tastes Like: Earthy Spices
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: This is a single vineyard Barolo from the Serralunga d'Alba village, known to produce the most age worthy Barolos.
Made from the sought-after Ginestra Barolo Cru, this single vineyard wine epitomizes the greatness of the nebbiolo grape from the Barolo wine region, in terms of structure, age-worthiness and fruit expression. The native yeast fermentation used in making this natural wine also helps bring out the special and sought after terroir of the Ginestra cru.
An intense garnet color, on the nose this Barolo tends towards red fruits, with a touch of balsamic notes. As it opens on the palate the elegant tannins harmonize with the acidity for an overall richness that creates a pleasant and enjoyable experience while sipping alone or with food.
Tastes Like: Balsamic Tabacco leaves
Farming & Winemaking Highlights: Biodynamic | Native Yeast Fermentation | Single Vineyard
Fun Facts: The Ginestra cru is very limited and only a few wineries have access to harvest from there. Aldo can thanks to his wife’s, Valentina’s, Conterno family vineyards.
Fun Facts: The hands on the bottle represent Aldo’s two daughters; for this reason he often says this is the wine closest to his heart.
Zweigelts from Austria and the Czech Republic
The organic and biodynamically farmed fruit was handpicked from estate hillside vineyards 400 meters above sea level in Sausal. Soils are red schist and loam. The wine underwent native yeast fermentation. After 25 days of maceration on the skins, the wine aged in a combination of stainless-steel tanks and oak barrels with very minimal sulfites added.
The first sniff of this quaffable Zweigelt natural wine is amarena cherries which then leads to vanilla and spice. In the mouth it is fresh with fruit that hides behind the structure and chalky tannins. It has nice texture and a medium slightly bitter finish. It is easy drinking and pairs great with hamburgers.
From the Thaya estate winery in the Czech Republic, this single vineyard late harvest Zweigelt, which is called Zweigeltrebe in the Czech language and is a cross between Blaufrankisch and Saint Laurent, is from the Fládnická vineyard and which is in a national park. The wine was made naturally, fermented with native yeasts and aged in french oak barrels (60% new) for 18 months. A robust wine made from grapes with a late harvest ripeness. The color is a dark purple red color. The aroma is pleasantly fruity and spicy, moving into notes of licorice and wild animal. The palate is fruity, full-bodied and long. When tasting you will find it has a ‘little bit of everything’: acid, fruit, tannins and some saltiness. It will have you taking another sip to enjoy it more.
