Barbera, which should not be confused with Barbaresco or Barolo, is the third most planted red grape in Italy. When young, the wines offer a very intense aroma of fresh red and blackberries. In the lightest versions notes of cherries, raspberries and blueberries and with notes of blackberry and black cherries in wines made of more ripe grapes. Many producers employ the use of toasted (seared over a fire) oak barrels, which provides for increased complexity, aging potential, and hints of vanilla notes. The lightest versions are generally known for flavors and aromas of fresh fruit and dried fruits, and are not recommended for cellaring. Wines with better balance between acid and fruit, often with the addition of oak and having a high alcohol content are more capable of cellaring. I simply adore this wine and find it incredibly succulent and mouth-wateringly delicious. The younger, fresher styles are the perfect wine for an aperitif, and match light meat and pasta dishes; it is a wine ready to be drunk without much thought. More complex examples, wines with more age and obviously a bit more of a price tag, really hit the spot too and can be matched with much heavier dishes.

Dolcetto, the other major wine of the Alba region has less acid than Barbera, but more tannins and a bit more spice. The Italian word dolcetto means "little sweet one", but it is not certain that the name originally carried any reference to the grape’s sugar levels: it is possible that it derives from the name of the hills where the vine is cultivated. In any case the wines produced are nearly always dry. They can be tannic and fruity with moderate, or decidedly low, levels of acidity and are typically meant to be consumed one to two years after release. Dolcetto wines are known for black cherry and licorice flavors with some prunes and a characteristically bitter finish reminiscent of almonds.

Asti, by contrast to these reds, produces excellent, light sparkling whites made from the Moscato, rich in floral and peach aromas. Ironically, the wine named Moscati d'Asti is a non-sparkling version. I adore the sparkling wine as an aperitif, especially in the heat of the day sitting at one of the many wonderful bars in Alba. It’s fresh, lively and totally refreshing, the perfect way to end the day, or if your game, to start the day!

Read also: at the foot of the mountains, Piedmonte wines

Without forgetting the other delicious component of Piedmonte, I’ll quickly mention the food and traditional dishes to try. Piemontese cooking is among the best of the Italian regions. Autumn has always been the richest season for the Langhe, land of Barolo wine and of truffles, and of well-cultivated vineyards. After the grapes have been harvested the farmers go hunting for truffles. The Barolo wine does not betray, and goes perfectly with specialities such as "taiarin," narrow tagliatelle enriched with aromatic truffles.

One of the Piemontese specialities is "agnolotti," pasta made with eggs stuffed beef, pork, or rabbit, flavoured with sausage, parmesan cheese, eggs and herbs. "Risotti" or rice dishes are another speciality, often covered with truffles. In past times a "risotto" might compose the entire meal, enriched with "funghi porcini" (mushrooms), fondue, eels and frogs from the Po River, little birds on a spit, and other delicacies. The second courses served in Piemonte reflect the French influence, for example "Brasato al Barolo" (braised beef with Barolo) and "Finanziera." The latter was originally a stew. "Bollito" or boiled meats is a dish served without any extras. The assortment of meats is rich and includes pieces of pork, veal, turkey, beef and vegetables accompanied by pickled sauces and "salsa verde", a spicy green sauce made from parsley, garlic, breadcrumbs drenched in vinegar, hard-boiled eggs, olive oil and pepper. Cheeses from the area include "Tome delle Langhe" and "Brus." The best "Tome" are soft inside with a thin pale yellow crust. Some farmers conserve them with oil and herbs. "Brus" is not advised for those with delicate stomachs, as it burns like a hot iron. It is the color of earth, and served spread on bread like jam, but what an explosive jam.

After all this you will be thinking about where to stay and eat, there are so many fantastic places to try the local cuisine that I really don’t know where to start, perhaps best I jot down a few restaurants as well as places I have stayed. One thing though, apart from amazing food and wine, Piedmonte is incredibly affordable and you will not feel as though you have lost a ‘Kings Ransom’ whilst there. Of course if you are looking for that special wine, Michelin Star restaurant or ‘über’ luxurious accommodation, Piedmont has it all, you will not be disappointed.

Notable Producers (these are some of my favorites)

• La Spinetta (www.spinetta.it)
• Marchesi di Gresy (www.marchesidigresy.com)
• Bruno Giacosa (www.brunogiacosa.it)
• Conterno Fantino (www.conternofantino.it)
• Bruno Rocca (www.brunorocca.it)
• Giacomo Brezza (www.brezza.it)
• Michele Chiarlo (www.chiarlo.it)
• Domenico Clerico (Monfotre D’Alba)
• Massolino (www.il-vino.com/riondamassolino)
• Moccagatto (Barbaresco)
• Luigi Pira (Serrulunga D’Alba)

Accomodation

• Casa Scaparone (www.casascaparone.it)
• Ada Nada (www.adanada.it)
• ‘Langhe Hotel in Alba’ (www.hotellanghe.it)

Restaurants

• La Libera (Alba – www.lalibera.com) – delicious, and fantastic wine list
• Osteria dei Sognatori (Alba - Tel. +390173.34043) – fun, with lots of locals eating
• Ristorante Antine (Barbaresco - +39 0173 635294)

Bars

• Bar Brasilera - Via Roma, 2, I-12051 Alba
• Vincafe (www.vincafe.com)

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