Jamón Ibérico de Bellota

Jamón Serrano

Confirm event title as 'Wine from Piedmont Tasting' and date as Wednesday 11th March. Finalize number of guests (suggested 12) and send invites at least 2 weeks prior.

Choose a representative flight of Piedmont wines: one Barolo (aged), one Barbaresco, one Dolcetto d'Alba, one Nebbiolo Langhe and one white Arneis. Ensure bottles are from reliable producers and cover a range of styles and ages.

Selection

Store red wines at 14-18°C and the Arneis at 10-12°C. Keep bottles away from vibration and direct sunlight. If wines were refrigerated, bring to serving temperature gradually: reds to 16-18°C, Nebbiolo to 16-18°C, Dolcetto slightly cooler (14-16°C), Arneis chilled to 10-12°C.

Storage before event

Decant the Barolo and older Barbaresco 60-90 minutes before serving to let them open. Decant younger Barbaresco and Nebbiolo for 20-30 minutes if desired. Do not decant Arneis or Dolcetto.

Decanting

Set out appropriate glasses: larger-bowled glasses for Nebbiolo, Barolo and Barbaresco; standard red glasses for Dolcetto; white wine glasses for Arneis. Provide one glass per guest, plus spares.

Place spittoons/buckets within easy reach around the tasting area. Provide water pitchers and small plates for palate cleansing.

Arrange tasting mats/score sheets and pens at each place setting. Label flights or place small cards naming each wine in tasting order (typically Arneis first, then Dolcetto, then Nebbiolo/Barbaresco, finishing with Barolo).

Arrange cured meats, cheeses and bread attractively on boards. Slice cheeses and meats into bite-sized pieces. Place honey and fig jam near cheeses. Offer breadsticks and crusty bread for texture contrast.

Label cheeses and meats. Place small tongs or forks to avoid cross-contamination.

Provide seasonal fruit and olives as palate-cleansing or complementary bites, especially with Arneis and Dolcetto.

Chill ice buckets and have them on hand for any guests who prefer wines colder or for chilling the Arneis quickly before service.

Ensure multiple bottle openers are available and that decanters are clean and ready. Open wines 15 minutes before service (except those decanted earlier) to allow a brief exposure to air.

Provide napkins, small plates and extra pens. At the end of the tasting, collect score sheets for discussion and share tasting notes.

Event date

Event title

Number of guests

Barolo (aged)

Barbaresco

Dolcetto d'Alba

Nebbiolo Langhe

Arneis (white)

Wine glasses (red)

Wine glasses (white)

Spittoons or small buckets

Water pitchers

Tasting mats / score sheets

Pens

Assorted cured meats (prosciutto, salami)

Assorted cheeses (Pecorino, Robiola, Taleggio)

Grissini (breadsticks)

Crusty bread

Marinated olives

Seasonal fruit (figs, pears)

Honey & fig jam

Ice bucket

Bottle openers / corkscrews

Decanters

Napkins

Small plates

Wine from Piedmont Tasting

Make Wine From Piedmont Tasting Recipe in just 3h . Wednesday 11th March

Wine from Piedmont Tasting

Descriptors

Tasting Notes

Food Pairings

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