Bagna Cauda

Northern Italian pleasure – wine and food elegantly combined

Wine with food is more than an accompaniment here, it is a Mediterranean lifestyle. Bagna Cauda stands for Piedmontese hospitality and the great art of conjuring up unexpected depths of flavor from the simplest of ingredients. This spicy, warm sauce made from anchovies, garlic, butter and olive oil is a culinary delight for evenings with friends or family. Wine and food become the centerpiece of the table: fresh, crunchy vegetable sticks of fennel, peppers, radicchio, carrots or beet are dipped into the Bagna Cauda, accompanied by fragrant Piedmontese bread and an elegant white wine – a feast for all the senses and all tastes.

Ideal wine accompaniment: Roero Arneis DOCG (Piedmont, Italy)

Ideal wine accompaniment: Roero Arneis DOCG from the heart of Piedmont brings out the best of Bagna Cauda with floral notes, yellow fruits, a fine hint of bitter almond and a delicate, herbaceous freshness. The characterful aroma and fresh but subtle acidity harmoniously highlight the umami of the anchovies and the spiciness of the garlic, while the soft texture picks up on the creamy melt of butter and olive oil.

Sensory harmony – why this wine recommendation fits so well

Roero Arneis DOCG impresses with its combination of delicate fruit sweetness and cool mineral elegance. The fresh acidity and the fine, almost almond-like bitterness in the wine neutralize the saltiness of the anchovies, break through the density of butter and olive oil and make the vegetables appear fresh and lively. The herbaceous notes reflect the variety of flavors on the plate, while stone fruit and pear notes create a balanced combination, especially with fennel, chicory and peppers.

Further wine recommendations for this dish

Gavi di Gavi DOCG (Piedmont, Italy)
Gavi from the south of Piedmont is a legendary white wine that stands out with its lively acidity, delicate fruit of lime, green apple and almonds and its mineral length. This wine brings an invigorating freshness to Bagna Cauda, which harmonizes perfectly with the hearty, umami-rich anchovy-based sauce. The subtle bitterness of the Gavi complements the creamy texture of the butter and olive oil and creates a refreshing contrast to the spicy vegetable sticks. The interplay of fruit, acidity and minerality ensures that even after several dips in the sauce, the palate does not tire and the dish remains exciting until the last bite. Gavi di Gavi DOCG is recommended for connoisseurs looking for fine, precisely balanced white wines with classic Italian flair.

Verdicchio dei Castelli di Jesi DOC (Marche, Italy)
Verdicchio is a flavorful addition to any bagna cauda. In addition to the buttery, salty, umami-influenced aromas of the sauce, it brings vibrant citrus fruit, green almonds and fine herbal notes that emphasize the complexity of the dip and vegetable sticks. Its crisp acidity keeps the dish light and refreshing, while its minerality opens up new facets, especially with vegetables such as fennel or celery. Verdicchio always remains elegant, offers depth without heaviness and is therefore a guarantee for authentic Italian enjoyment – even with several courses and long evenings in convivial company.

Chardonnay Unoaked (Central Coast, USA)
The fruity, juicy notes of an unoaked Chardonnay – apple, pear, a hint of citrus and floral hints – go wonderfully with the creamy texture and rounded, warm flavor levels of the Bagna Cauda. Without wood, the wine retains its clarity and freshness, accompanying the vegetables and sauce without dominating. Its texture blends with the mild consistency of the butter, while the natural acidity balances the salty, earthy and herbaceous elements. The result is a versatile, modern food and wine pairing for those who like it uncomplicated and universally suitable.

Viognier Pays d’Oc (Languedoc, France)
Viognier impresses with its dense aromas of blossom, apricot and bright fruit as well as a gently creamy richness that forms an extravagant but harmonious combination with the Bagna Cauda. Its light exoticism skillfully absorbs the garlicky depth and hearty umami of the dip, while its floral freshness highlights the vegetable sticks. This wine provides an exciting contrast, especially with grilled or marinated vegetables, broccoli and peppers, and makes even the most discerning connoisseur completely happy.

Pinot Grigio Collio DOCG (Friuli, Italy)
The Pinot Grigio from Friuli impresses with its freshness, subtle pear, citrus and fine minerality. Its restrained aroma perfectly accentuates the vegetables and anchovy notes, while the light, lively acidity never makes the Bagna Cauda seem too heavy. The versatility of Pinot Grigio makes it the perfect terrace wine; it combines uncomplicated drinking pleasure with solidity and ensures that every flavor nuance of Bagna Cauda finds its place – a tip for larger rounds or aperitivo moments in the afternoon.

The recipe: