With all the (sometimes questionable) food trucks bumping around Los Angeles these days, I saw one concept parked just outside of Barbaresco’s ancient city walls that really resonated with me- a local pasta-maker selling his fresh pastas! Now that’s a food truck I would frequent.
With all the noble bottles of Barbaresco and Barolo we sampled during this trip, one of my favorite wines was actually a Barbera, made by historic Barbaresco producers, Cascina Luisin.
(Check out Roberto Minuto’s winemaker hands- you can tell they’re in the middle of harvest by the purple around his nails.)
When you spend time with Barolo and Barbaresco producers, they almost all bottle other things- Dolcetto, Barbera, Nebbiolo, Freisa- as well. This is because the “Big Boy” wines aren’t consumed all that often- at least not locally. Wines like this Barbera are easier to drink, and just pair better with food- especially when they’re young.