When it comes to pairing wine with food, certain combinations have become legendary. One such example is the combination of Barolo and braised dishes. Barolo, known as the king of Italian wines, is often hailed as the ideal companion to rich, slow-cooked braised meats. However, there are times when Barolo is not readily available or when you simply want to try something different. In those instances, it’s helpful to explore alternative wine options that can replace Barolo in a braised dish.
1. Nebbiolo
Firstly, let us stay close to the roots of Barolo by considering Nebbiolo, the grape variety from which Barolo is made. Nebbiolo still brings many similarities to the table with its bold and powerful flavors, high acidity, and firm tannins. Wines made from Nebbiolo, such as those from neighboring regions like Barbaresco or Roero in Italy, can provide a similar level of complexity and structure that one seeks in a braised dish pairing.
2. Sangiovese
Staying in Italy, Sangiovese is another excellent choice to replace Barolo in a braised dish. Known as the star grape in Tuscany’s famous Chianti, Sangiovese has vibrant acidity, medium to high tannins, and flavors of cherries, raspberries, and spices. This combination of characteristics makes Sangiovese a versatile option that pairs well with braised meats, especially when enhanced with Italian herbs and spices.
3. Syrah/Shiraz
Stepping away from Italy, Syrah (known as Shiraz in Australia) is a grape variety that offers a robust and spicy alternative to Barolo. Syrah/Shiraz wines are full-bodied, rich in fruit flavors like blackberries, and often have a distinct peppery or spicy note. These qualities complement the depth of flavors in braised dishes, making Syrah/Shiraz an excellent choice for those looking for a bolder wine option.
4. Malbec
Moving across the Atlantic, Argentina’s signature grape, Malbec, is a worthy candidate to consider. Malbec wines are rich, velvety, and display notes of ripe black fruits, chocolate, and violets. The smooth tannins and lushness of Malbec make it an appealing choice to accompany braised meats. Its depth and intensity can provide a satisfying match to the rich flavors developed during the braising process.
5. Zinfandel
Last but not least, Zinfandel from California brings a fruit-forward approach to the table. Zinfandel wines are known for their ripe berry flavors, spicy notes, and sometimes higher alcohol content. While the style can vary from lighter to richer versions, a fuller-bodied Zinfandel with ripe fruit flavors can complement the savory and slow-cooked components of a braised dish.
In conclusion, while Barolo is often celebrated as the perfect wine for braised dishes, there are several alternatives to consider when it’s not on hand or when you’re feeling adventurous. Nebbiolo, Sangiovese, Syrah/Shiraz, Malbec, and Zinfandel all have their unique profiles that can provide an equally satisfying pairing experience. The key is to focus on wines with good acidity, firm tannins, and rich flavors that can stand up to the intensity and complexity of braised meats. Experimenting with different wine options can lead to delightful discoveries and expand your palate’s horizons. Cheers to finding the perfect wine to enhance your next braised dish!