Of the Langa region's three great Nebbiolo-based red wines, Roero is probably the least known, in part because it has begun to aim for quality more recently than either Barolo or Barbaresco.
Like its cousins, Barolo and Barbaresco, it is a big, powerful, tannic red, but there are differences. Because of the sandier nature of Roero's terrains, the Nebbiolo grown there tends to yield wines with richer, more delicate bouquets, but less power than those from Barolo or Barbaresco. Of course, the grape is only half the equation. There is also the winemaker, and because of the characteristics of the Nebbiolo, their stylistic preferences -- for grace and finesse on the one hand, or power and structure on the other -- are more apparent than they are in either Barolo or Barbaresco.
2006 was a fine vintage, giving those of both schools considerable material to work with, and there are good wines across the spectrum. This spring I attended the vintage presentation, and here you will find the 2006 Roero wines that impressed me the most.
What to accompany a Roero with?
Red meats, substantial dishes either stewed or roasted. For example:
Brasato al Barolo, which will also be quite good if you make it with a bottle of Langhe Nebbiolo (and drink the Roero).
Stracotto all'Alessandrino: A classic beef stew of the Alessandrino, with juniper berries and more.
Roast Beef alla Melagrana, with Pomegranate Sauce.
Like its cousins, Barolo and Barbaresco, it is a big, powerful, tannic red, but there are differences. Because of the sandier nature of Roero's terrains, the Nebbiolo grown there tends to yield wines with richer, more delicate bouquets, but less power than those from Barolo or Barbaresco. Of course, the grape is only half the equation. There is also the winemaker, and because of the characteristics of the Nebbiolo, their stylistic preferences -- for grace and finesse on the one hand, or power and structure on the other -- are more apparent than they are in either Barolo or Barbaresco.
2006 was a fine vintage, giving those of both schools considerable material to work with, and there are good wines across the spectrum. This spring I attended the vintage presentation, and here you will find the 2006 Roero wines that impressed me the most.
What to accompany a Roero with?
Red meats, substantial dishes either stewed or roasted. For example:
Brasato al Barolo, which will also be quite good if you make it with a bottle of Langhe Nebbiolo (and drink the Roero).
Stracotto all'Alessandrino: A classic beef stew of the Alessandrino, with juniper berries and more.
Roast Beef alla Melagrana, with Pomegranate Sauce.
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