6 Things You Need to Know About Monferrato

In this episode of On the Road Edition Stevie Kim is in conversation with Letizia Corbetta, the events manager for the Consorzio Barbera D’Asti e Vini del Monferrato in Piedmont. Here are our top 6 takeaways from the conversation!

The Consorzio represents 4 DOCGs and 9 DOCs making it challenging to communicate the full diversity of the region’s wines. They all share a common versatility, pairing well with traditional cuisine and modern dishes, including meat, fish, vegetables and cheese, as well as international recipes.
Monferrato has some amazing food and wine events, including Douja D’Or, one of the most historic wine celebrations in Asti, the Festa del Ruchè, which is held in May in Castagnole Monferrato, celebrating wines made from the native Ruchè grapes.
Barbera is the biggest and most famous denomination in the region. It’s a grape with centuries of tradition but can still speak in a very contemporary language. Norwegians pair it with stockfish, a dried, unsalted cod. Other pairing ideas include “tajarin al ragù” and “agnolotti del plin”, two of Piedmont’s most famous pasta dishes.
The best way for young people to discover Monferrato is to experience it first-hand, not only simply through the wines, but also through adventures that blend culture, social connection and nature. The Consorzio is also collaborating with Monferrato Stage, hosting a series of events combining wine and music, in order to showcase the beauty of the region. These concerts blend food, wine, culture and music to reach younger audiences.
The best time to visit Monferrato is in autumn, especially for the famous Palio di Asti, a traditional bareback horse race, as well as the chance to cycle in the hills, taking in local festivals, enjoying the culture, the local food and, of course, the wines of Barbera D’Asti and Monferrato.
Aromatic wines made with Ruchè, Freisa and Grignolino can use their light, floral, and fresh fruity characters to bring new notes to traditional dishes like vitello tonnato and Tartare di Fassona Piemontese.