The Piedmont region of northwestern Italy is best known for its Barolos and Barbarescos, magnificent wines made of the nebbiolo grape. But these wines, which can age for decades and touch both the head and the heart, are generally saved for special occasions.
For everyday, most people in the region turn to easier, cheaper, more accessible red wines like dolcetto and barbera. Among their many virtues, these wines are great with food. Barbera, especially, with its bracing acidity, is a brilliant accompaniment, refreshing the mouth and stimulating the appetite.