Piedmontese roast beef – wine and food in perfect harmony
Wine with food and the love of regional specialties are inseparable. The cuisine of Piedmont stands for the highest culture of enjoyment, ideal food and wine pairings and refined traditional craftsmanship. Brasato al Barolo is the best example of this: tenderly braised beef, cooked for hours in Barolo, vegetables and herbs, exudes deeply spicy, delicately fruity aromas and a melty, concentrated sauce. Wine and food experience their perfect symbiosis here – the traditional dish embraces the king of Piedmontese red wines, while the sauce, the aroma of the meat and the wine spice on the palate merge into an extraordinary experience. Brasato al Barolo is pure Slow Food, a festive dish with the family and the aromatic epitome of “wine with food” in Italian.
Ideal wine pairing: Barolo DOCG (Piedmont, Italy)
Barolo DOCG from the Nebbiolo grape variety is without a doubt the first choice for Brasato al Barolo. With notes of dark cherries, dried fruits, violets and softly tart tobacco nuances, it brings depth, elegance and ripe tannins to the glass. Due to the long mash fermentation and barrel aging, Barolo has the necessary complexity to pick up on and support the powerful umami of the roast beef, the rich sauce and the spice of the cooking liquid. The fruit sweetness and fine freshness of its bouquet harmonize with the fleshy component, while tannins and alcohol frame the aroma. Barolo is also used in the dish, creating the perfect combination of roast, sauce and wine experience – a prime example of successful regional food pairing.
Why this wine recommendation is a perfect fit
Barolo and Brasato are a traditional dream team from the heart of Piedmont. With its tannins and elegant freshness, the structured, powerful Nebbiolo brings exactly the balance that a long-braised roast beef demands. The aromas of the wine – dark berries, dried rose petals, spices and earth – are reflected in the sauce, which has been flavoured with Barolo, vegetables and herbs. The roasted aromas of the meat braised in the wine integrate perfectly with the fine fruit and minerality of Barolo. The distinctive but finely spun tannin structure ensures that meat fibres and sauce are not slain, but that texture, spice and juiciness are preserved. With every bite and every sip, a complex, velvety play of aromas is created on the palate, which authentically transports the character of Piedmont.
More wine recommendations for Brasato al Barolo
Barbaresco DOCG (Piedmont, Italy)
Barbaresco DOCG, also from the Nebbiolo grape, is the more delicate relative of Barolo and captivates with its delicate floral aromas, fine tannins and a balanced acidity. In combination with the Brasato al Barolo, it becomes apparent how harmoniously its characteristics act with braised meat and deep sauce: the elegant structure gives the dish lightness and depth, while aromas of red berries, violets and spices complement the wine sauce and at the same time pick up on the bouquet. The silky texture of Barbaresco frames the fine mouthfeel of Brasato. Its freshness enhances the spiciness of the sauce, enhancing the roasted aromas of the meat and creating a long, velvety finish.
Gattinara DOCG (Alto Piemonte, Italy)
Gattinara DOCG, also based on Nebbiolo, is mineral, spicy and with finely balanced acidity and tannins. Especially with Brasato al Barolo, Gattinara scores with deep berry aromas, balsamic notes and earthy background. The intense freshness of the wine ensures clarity, even with powerful, long-braised sauce. Gattinara adds character to the roast without masking its texture and brings a long-lasting, spicy finish – while always keeping the wine precise and elegant. The mineral component supports the aroma of the stew and makes the pairing sophisticated and multi-layered.
Barbera d’Alba DOC (Piedmont, Italy)
Barbera d’Alba DOC’s dark fruitiness, pulsating acidity and juicy structure make it the perfect accompaniment when brasato is served with polenta or mashed potatoes. The wine brings liveliness to the dish by refreshing the opulent sauce and acting as a dynamic counterpoint to the tender meat. Notes of blackcurrant, kirsch and spicy nuances highlight both the umami of the roast and the spice complexity of the sauce. Barbera frames the roasted aromas and creamy garnish, while its moderate tannin provides a pleasant structure – a delight for lovers of vibrant red wines.
Freisa d’Asti DOC (Piedmont, Italy)
Freisa d’Asti DOC stands for an original, rustic taste experience: With its berry aroma, delicate earth tone and often slightly tingling texture, Freisa brings depth and authenticity to brasato. The spicy components of the wine contrast wonderfully with the long braising process, highlighting the herbs and vegetable flavors in the sauce and emphasizing the tender meat. Freisa has an animating effect, keeps the dish light and provides an aromatic bridge between tradition and modernity. Its versatile structure harmonizes surprisingly well with the Barolo-braised meat and brings Piedmontese wine charm to the plate.
Pinot Noir (Central Otago, New Zealand)
Pinot Noir from Central Otago, New Zealand, sets an elegant, international accent to the traditional brasato with freshness and fine fruit. The juicy aromas of cherry, raspberry and a slight spicy note enter into an exciting interplay with the deep, aromatic sauce. The Pinot convinces with drinkable acidity, fine tannins and a lot of elegance on the palate. Pinot Noir brings lightness to buttery tender meat, contrasts the intense Barolo notes and offers a harmonious, fresh mouthfeel for all those who like to enjoy classic dishes with modern pairings. The interplay of internationality and Italian tradition ensures an all-round successful taste experience.
The recipe:
Brasato al Barolo
Cooking utensils
- 1 Bräter oder Schmortopf
- 1 Messer
- 1 Schneidebrett
- 1 Schöpfkelle
- Küchengarn
Ingredients
Für das Fleisch
- 800 g Rinderschulter oder -braten im Stück
- 1 Flasche Barolo mind. 500ml für das Gericht
- 2 Karotten
- 1 Stange Sellerie
- 1 Zwiebel
- 2 Knoblauchzehen
- 2 Zweige Rosmarin
- 2 Zweige Thymian
- 2 Lorbeerblätter
- 4 Pimentkörner
- 5 schwarze Pfefferkörner
- 2 EL Olivenöl
- 1 EL Tomatenmark
- Salz Pfeffer
Preparation
Fleisch marinieren und schmoren
- Fleisch mit Salz und Pfeffer einreiben, in Olivenöl rundum scharf anbraten.
- Gemüse grob schneiden, mit Kräutern und Gewürzen zum Fleisch geben.
- Tomatenmark kurz mitrösten, alles mit Barolo aufgießen.
- Bei kleiner Hitze 2,5–3 Stunden zugedeckt schmoren.
Sauce vollenden
- Fleisch herausnehmen und ruhen lassen.
- Gemüse durch ein Sieb streichen, Sauce einkochen, abschmecken.
- Fleisch aufschneiden und mit Sauce anrichten.
Empfohlene Beilagen
- Klassische Polenta
- Kartoffelpüree
- Buttriges Wurzelgemüse
