Discover the heart of Roero on June 5th.
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Arneis, the white grape from Piemonte. Though, grown elsewhere throughout the region, it is most famously grown in the ancient district of Roero. Roero is nestled in the Northeastern area of Cuneo, a province that lies between Bra, and Alba. Arneis which translates to little rascal, gets its name because of its unpredictability, and as we like to think, it’s uncanny charm.
Summer is winding down, but we have a few more weeks of basking in the sun. Roero Arneis is the grape to acquaint yourself with as we transition from warm summer days to breezy autumn evenings. Intriguing to sophisticated wine lovers, and approachable for wine novices, Arneis is full of personality (that little rascal).
Spaghetti alla Carbonara is a dish as ancient as the district of Roero. It’s delish, hearty, and pairs beautifully with Roero Arneis. With just a few ingredients, you will discover that Roero Arneis is fruit forward and smooth, but has a definite dryness and acidity to cleanse your palate, and cut through the bacon and cheese. It truly is a delightful sensation.
If you want to treat yourself, opt for pancetta.
½ lb of fresh or dry pasta. Preferably spaghetti. For traditions sake.
4 oz of bacon or pancetta
2 eggs (1 for garnish – optional)
Pinch of black pepper
1 garlic clove
¼ c of Parmigiano-Reggiano
- In a medium saucepan, bring 2 quarts of water to boil. Add a generous amount of salt to the boiling water. Cook pasta for 7-8 minutes, or to barely al dente. Don’t cook the pasta to al dente. The pasta will be tossed in a saute pan with other ingredients later. Drain.
- While the water is boiling, and pasta is cooking, mince the garlic, chop your bacon (or pancetta) and saute over medium heat until it gets crisp; 3-4 minutes. Add minced garlic, black pepper and continue to saute an additional few minutes. Once to desired crispness, remove excess grease.
- Beat 1 egg, and slowly temper hot pasta water while beating continuously. Add in Parmigiano-Reggiano.
- Add Pasta into bacon (or pancetta) pan. Make sure it is off heat, and gently toss. Add the egg mixture slowly with low heat, and toss to thoroughly mix egg and cheese, and to finish cooking the pasta. Turn off heat until egg mixture is thickened.
- Place Carbonara into a serving bowl. Garnish with black pepper and the yolk of the remaining egg. Don’t worry, the yolk will cook with the heat of your pasta. It’s a beautiful rustic detail. This can be omitted.
- Pour yourself a glass of Roero Arneis. Sip, swirl, and smile. #SummerofArneis
New York City discovered Piedmont’s Real Roero Tuesday, May 17th with the wines from nearly 20 producers and an in-depth seminar led by Jeffrey Porter, Beverage Director of the B & B Hospitality Group and Tom Hyland, Author of the upcoming book The Wines & Foods of Piedmont with guest speakers Lucrezia Malabaila of Cantina Malabaila and Carlo Deltetto of Deltetto Winery.
The standing-room-only seminar was packed with journalists and sommeliers from some of New York’s top outlets all eager to learn more about the Roero and its Arneis and Nebbiolo wines.
The feedback from the attendees was incredible. Many commented that this was the first time they had ever had the opportunity to have so many of these wines side-by-side and that they learned so much from the tasting.
We are so excited to have brought this great event to New York City!
Check out the photos for more: Discover Piedmont’s Real Roero.
Join us May 17th for a taste of Roero, Roero Riserva, Roero Arneis and Roero Arneis Spumante and discover Piedmont like you never have before!
We are proud to present the first-ever large-scale Roero tasting in the US featuring nearly 20 producers and hundreds of bottles of wine.
Sign up today here.
Interested to learn more? Join us for the seminar portion in the morning. Request a seat here.
Qualified trade & press only. Credentials required at the door.
See you soon!
Kicking off our virtual wine route this month, we are first focusing on Baldissero d’Alba and Castellinaldo – two of the 19 subareas of Roero,. Each month, we will focus on 1-2 areas of Roero, finally concluding with those wineries who are technically outside the denomination.
So pour yourself a glass of wine, pull up your social media accounts, and take a (virtual) trip with us. Note that all of this information can also be found in the newly released, comprehensive eBook featuring the region of the Roero.
Bordering the famous Rocce in the region with arid soils full of sand and marine fossils, Baldissero d’Alba is a small, but mighty region with just 13 hectares of vines, predominately Arneis. Most of the region is best-suited for Roero Arneis, as the variety loves sandy soils with easy drainage, but toward the middle of the region, one will find a larger concentration of bluish-gray loam slate which are perfect for the Roero.
In this area, one will find two of the best vineyard sites in Roero: Costabella and Manna.
• The southeastern part: An area spanning from Bric Cenciurio and Bric Zoanni heads towards Priocca. The region boasts a number of hills with soils that include marl and sand, but with a calcareous component. Thus, this area is better suited for wines that are full bodied.
• The northwestern part: Spanning toward Canale, this area boasts steeper hills and has a large presence of forests. The soils here are sandier with loam components, which is suitable for the production of fresher wines with mineral notes.
The most important vineyards of the region are: Bric America, Mongalletto, San Carlo, San Pietro and Sräi.