Back during the summer, my colleague and friend Tom Hyland published an important and useful new book, The Wines and Foods of Piemonte. It covers just about everything a wine lover could want to know about this blessed region, but of course – since the subject is the Piedmont – it gives pride of place to red wines. For that reason, I thought I’d wait to say anything about it until the weather cooled down, and an oenophile’s fancy lightly turns to vino rosso.
Well, the moment has come: There is a nip in the air and an uptick in the appetite and a little more time being spent in the kitchen; some of the more organized among us are probably already thinking ahead to holiday feasts and even shopping for Christmas presents. When better to introduce you to a book that lays out all the palatal pleasures of the Piedmont?
The Wines and Foods of Piemonte crams a huge amount of content into the space of a relatively small book. Its less-than-200 pages cover not just Barolo and Barbaresco, but the other Nebbiolo-based wines of the northern Piedmont, as well as the region’s other important red varieties, Barbera and Dolcetto, and even beyond them the less familiar but very, very interesting Ruché, Grignolino, Freisa, and – a particular favorite of mine – the delightful Pelaverga.
And that’s just the reds: Hyland also treats sparkling wines, white wines, and sweet wines. Granted, Piedmont is not famous for its whites, but it does possess several very tasty indigenous varieties, to all of which Hyland does justice: Arneis, Gavi, Erbaluce di Caluso, Timorasso, Favorita, and Nascetta. These wines deserve to be better known, and some of them – I’m thinking particularly of Nascetta and Timorasso – are capable of great nuance (if that isn’t a contradiction in terms).
The book provides useful lists of the best Barolo and Barbaresco crus and their producers, as well as recommendations for the best makers of other wines. It features very informative interviews with winemakers in all the Piedmont zones and also with some of the region’s most interesting chefs. In fact, for anyone planning travel in Piedmont, the book’s most useful feature may be its several-pages-long list of recommended restaurants – many of which I can personally and happily vouch for.
Piedmont is a gustatory promised land, flowing with wine and truffles, and in Tom Hyland it has found an enthusiastic chronicler.
To order The Wines and Foods of Piemonte, contact the author at email@example.com.