A guided tasting dedicated to the meeting of four local wines and a selection of cheeses representative of the Piedmontese tradition.
The experience, led by speakers from the Associazione Italiana Sommelier Piemonte (AIS), offers a pairing journey based on sensory experiences. Through the AIS food pairing method, the dialogue between wine and cheese will be explored, revealing how the interplay of sensations can surprise, engage, and delight at the same time.
Cheeses included in the tasting:
- Paglietta Piemontese (cow’s milk)
- Robiola Contadina (cow’s milk)
- Stracchino delle Valli Orobiche (cow’s milk)
- Aged Testun (cow’s milk)
- Robiola di Roccaverano (goat’s milk)
An experience designed to suggest pairing paths and provide an immediate and engaging interpretation of the pleasure of the encounter between wine and cheese.
In collaboration with:
At the end of the wine and cheese tasting, a special in-depth moment will be dedicated to niche Piedmontese grappa.
The following will be presented:
- A young Erbaluce grappa
- An aged Timorasso grappa
Two particularly representative native Piedmontese grape varieties, as expressions of small, niche productions, capable of conveying biodiversity, territory, and tradition through distillation.
The grappas will be introduced by the Director of the Consortium for the Protection of Piedmont Grappa and Barolo Grappa, who will open the tasting with an overview of the territorial and production context, and commented on by an ANAG taster (National Association of Grappa and Spirits Tasters), who will guide the audience through the sensory analysis and the understanding of the differences between a young and an aged style.
A unique opportunity to enrich the journey through Piedmont’s cheeses and wines with an informed and conscious perspective on the world of artisanal grappa.
