Why Barolo and Boar Ragu is the Perfect Wine and Food Pairing You Didn’t Know You Needed
If there’s one Italian wine I love to spotlight, it’s Barolo—a true showstopper from Piemonte, Italy. Known as the King of Wines, Barolo is made from 100% Nebbiolo grapes and is regulated by Italy’s DOCG (Denominazione di Origine Controllata e Garantita) laws, ensuring it’s crafted to perfection.
To earn the prestigious DOCG label, a Barolo must age for at least 38 months, with at least 18 of those months in oak. This extended aging period shapes its complex flavors and signature high tannins, making it both sophisticated and versatile when paired with food.
Barolo pours a light garnet color with an orange/brown hue—beautifully reflective of its earthy character and long aging process. The nose is a sensory adventure, offering sour cherry, dried herbs, and even subtle floral notes that lend elegance and depth to the wine. This aroma profile alone hints at how well it complements a richly layered dish like Boar Ragu.
High Tannins and Bold Acidity
What makes Barolo so distinctive? It’s the high tannin and acidity. Tannins are what give you that dry, puckering feeling in your mouth, similar to drinking a very strong iced tea. This natural structure allows Barolo to stand up to rich, fatty dishes and cut through the weightiness of ingredients like boar, mushrooms, and tomato sauce, balancing out the flavors beautifully.
Why Barolo Pairs Perfectly with Boar Ragu
I’ve paired this Barolo with a classic Boar Ragu—a dish as bold and full-bodied as the wine itself. The richness of the wild boar, cooked down in tomatoes, mushrooms, onions, and herbs like thyme and rosemary, becomes a marriage of flavors when paired with Barolo. The wine’s acidity enhances the brightness of the tomato sauce while its tannins match the meat’s fattiness, softening each bite and sip.
Barolo also brings out the earthy, savory notes of the mushrooms, and the dried herb and floral notes in the wine are amplified by the rosemary and thyme in the sauce. Together, it’s a pairing that brings out the best of both wine and food, creating a harmonious and indulgent experience.
A Few Pairing Tips
Barolo is fantastic on its own, but it’s especially suited to dishes with high fat or acidity that can stand up to its robust profile. Avoid pairing Barolo with sweet foods, as the sweetness can overpower the wine’s refined notes, leaving it tasting almost sour. Instead, stick with dishes like roasts, aged cheeses, or rich pastas—any meal that allows the wine’s high tannins and acidity to shine.
My Go-To Barolos for This Pairing
If you’re looking to enjoy this pairing at home, here are some of my favorite Barolo wines that elevate the experience:
Oddero Barolo – Classic, elegant, with strong tannins and bright acidity.
Mauro Molino Barolo – Known for its balance and lovely cherry and spice notes.
Vietti Barolo – Complex, earthy, with wonderful notes of dried flowers and herbs.
Each of these wines brings its own unique qualities to the table, enhancing the experience of this robust dish.
Choosing Quality Ingredients: Why I Go for Regeneratively Raised Wild Boar
Though I primarily eat a plant-based diet, when I do choose to eat meat, I prioritize high-quality and sustainable sources. For this recipe, I recommend using wild boar from Force of Nature Meats, a brand committed to regenerative farming.
Regenerative agriculture focuses on rebuilding soil health, improving biodiversity, and capturing carbon, which makes it a powerful choice for both our planet and our plates. This approach also results in leaner, more flavorful meat that’s perfect for a rich dish like Boar Ragu.
More Wine
Ready to dive into the world of Italian wines? Download my Italian Food and Wine Cheat Sheet for more pairing inspiration, or grab my Thanksgiving Wine Guide to bring Italian sophistication to your holiday table.
Cheers to unforgettable food and wine experiences!
XOXO,
Courtney