Food & Occasion

Autumn in Piedmont belongs to the white truffle from Alba. Alta Langa has served as the official sparkling wine of the International Alba White Truffle Fair, and fittingly so: both come from the same hills, and the acidity and bubbles cleanse the palate after every bite.

A classic pairing is Tajarin, paper-thin egg noodles, with butter and sage or freshly shaved truffle. The wine cuts through the butter and egg yolk, leaving space for the delicate aroma of the truffle. The balance is simple: richness needs acidity and bubbles to keep it from feeling heavy.

Agnolotti del plin, small meat-filled pasta parcels pinched shut, also pair well with the sparkling wine, especially the white version served without a meat sauce. Vitello tonnato, cold veal under a creamy tuna sauce, thrives on the contrast with acidity.

Then there's the hazelnut. Nocciola Piemonte grows in the hills of Alta Langa, around Cortemilia among other places, and finds its way into cakes, cookies, and chocolate. A hazelnut cake pairs especially well with the rosé, whose red berry notes balance the nutty sweetness.

In the Langhe, starters often include Carne Cruda all'Albese, finely sliced raw veal with oil, lemon, and salt. Here too, the sparkling wine's acidity brings freshness. The hazelnut harvest falls in late summer, just before the grape harvest, so both of the region's harvests happen close together in time.

Cheese also has its place: Murazzano and Robiola di Roccaverano, two mild, slightly tangy soft cheeses from the area, pair well with a Pas Dosé. The Alba Truffle Fair in autumn and festive occasions in winter are classic moments to enjoy it, while a simple Brut with salted hazelnuts works perfectly as an aperitif.