The Cellar

Gattinara

The short answer

Gattinara is a red Italian wine from Northern Piedmont, made from Nebbiolo (Spanna). It tastes firm, mineral, elegant nebbiolo and pairs best with braised beef, osso buco and aged cheese.

Style
Firm, mineral, elegant Nebbiolo, Northern Piedmont
Glass
Wide-bowl red wine glass at 62°F / 17°C, decant
Strength
About 13.5% ABV

Where it comes from

A DOCG in the Alto Piemonte, where Nebbiolo is locally called Spanna.

What you need

  • Grape: Nebbiolo (Spanna)
  • Region: Northern Piedmont
  • Style: Firm, mineral, elegant Nebbiolo

How Larry builds it

  1. 01

    Get the temperature right. Serve at 62°F / 17°C, decant. Most kitchens are too warm — 15 minutes in the fridge helps.

  2. 02

    Pour with food. Built for the table: braised beef, osso buco and aged cheese.

  3. 03

    Larry's tip. Northern Piedmont's secret. Ask for it by name.

Larry’s rule: Northern Piedmont's secret. Ask for it by name.

Variations worth making

    Questions people ask

    What food goes with Gattinara?

    Gattinara pairs well with braised beef, osso buco and aged cheese.

    What grape is Gattinara made from?

    Nebbiolo (Spanna), grown in Northern Piedmont.

    What does Gattinara taste like?

    Firm, mineral, elegant Nebbiolo.

    What temperature should Gattinara be served at?

    About 62°F / 17°C, decant.

    What to eat with it

    Pour it like Larry

    The decanters, openers and glasses Larry keeps behind the bar.

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    Order Gattinara with sausage and peppers at the spots on Larry’s lists:

    More from The Cellar

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