The Canavese is produced in many municipalities of the Turin Province, and in some municipalities of the Vercelli and Biella Provinces. The DOC Canavese regards the following tyoes of wines: White, Red, Rosé, Barbera and Nebbiolo.
Production Area
Several municipalities in the Canavese, near Turin, others in the Province of Biella, one in the Vercelli.
Pairing
Canavese Barbera is well appreciated with red meats, salami and matured cheeses while the Nebbiolo is best with game and hard cheeses, both to be served at 12-14° in long goblets for young red wines. The Whites are served with fish-based first courses at 9-11° in flared goblets for young white wines; the Red wines are matched with grilled red meats, stews and salami, to be served at 12-14° in goblets for young red wines; to end, the Rosè is matched with first courses, and the Reds with traditional dishes, especially traditional Piedmont cuisine, white and rosè served as aperitifs, the Rosè paired with first courses like vegetable soups, pasta and bean dishes, with cow milk cheeses not too matured, and served at 10-12° in broad and open goblets. The Reds can be matched with traditional dishes, especially belonging to typical Piedmont cuisine, whites and rosè are served as aperitifs and with fish-based appetisers.
