Barbera d’Asti and Dolcetto d’Alba: The Everyday Reds of Piemonte
The wines Piemonte drinks at its own table while the Barolo waits in the cellar.
Updated
The everyday reds
Nebbiolo takes years to show its best. Barbera and Dolcetto do not, and in Piemonte they are the reds poured with an ordinary meal. Both are grapes of the same hills as Barolo, and both make wines of real character in their own right.
Barbera d’Asti Superiore
Barbera is the most widely planted red grape of Piemonte, and the hills around Asti are its home. It is known for deep colour, fresh acidity and soft tannin, which makes it unusually versatile with food. Barbera d’Asti holds DOCG status; the Superiore designation requires a longer period of ageing, part of it in wood, before release.
Covalli Barbera d’Asti Superiore is intense red, with an elegant and complex bouquet of red fruit and spice. In the mouth it is full, dry and well balanced. It is best within five to eight years of the vintage. See the wine.
Dolcetto d’Alba
The name means “little sweet one”, but Dolcetto is a dry wine. The name is usually taken to refer to the grape itself, which is sweet to eat. Dolcetto d’Alba comes from the hills around Alba and is meant to be drunk young.
Covalli Dolcetto d’Alba is deep red with violet reflections, with an elegant, floral nose and a round body of ripe dark plum and a touch of blanched almond. It is best within four years of the vintage. See the wine.
At the table
Barbera’s acidity suits pasta, grilled meat and vegetables, and medium seasoned cheese. Dolcetto is at its best with gnocchi, mushrooms, lasagna or goat cheese. Serve both between 18 and 22 °C.
