Piedmontese whites: Nebbiolo isn't the only wine to drink
Piedmont's still white wines represent an often underestimated heritage. Arneis del Roero offers notes of pear and white flowers with a characteristic almond finish. Timorasso from the Tortona area surprises with its minerality and aging potential. In the north, Erbaluce produces wines with marked acidity and citrus notes. Completing the picture are the elegant and vertical Gavi, the Nascetta of the Langhe, and the more immediate and smooth Cortese of Monferrato.
Trends: territorial identity and less interventionism
Piedmontese producers are focusing on the uniqueness of individual terroirs, with parcel-by-parcel vinification that enhances the nuances of different soils. There is growing interest in less invasive vinification, with spontaneous fermentation and prolonged aging on the lees. There is also a revival of almost extinct varieties such as Baratuciat and Liseiret. The new generation of winemakers is redefining the identity of Piedmontese whites, seeking more authentic and complex expressions.
Pairings: not just appetizers
Still Piedmontese whites are ideal companions at the table. Arneis enhances veal with tuna sauce and raw fish. Timorasso, with its important structure, accompanies rich first courses such as agnolotti with roast sauce. Erbaluce balances the region's goat cheeses with its freshness. Gavi is at its best with more elaborate fish dishes, while Nascetta pairs perfectly with white meats and spring vegetables. Versatile but never banal, these wines also masterfully complement traditional dishes from outside Piedmont.
