Coppo Wines

Disclosure: The wines featured in this post were provided as media samples. All opinions are my own.

Food Pairings for Coppo Wines

Coppo Wines

Located in the Piedmont region of Italy since 1892, Coppo is a fourth generation family owned winery. They were one of the first wineries to create estate bottled wines. 

Every label has an image of a cherub with the words “Robur et Salus,” Latin for Strength and Health. This motto speaks to their effort to make robust and wholesome wines. 

If you have a chance to visit the winery in the city of Caneli, their underground cellars are a UNESCO world heritage site. Carved beneath the soft turfa rock on the surface lies an intricate network of tunnels and galleries. Originally built in the 16th century, the cool, dark spaces were made to store the region’s sparkling wine made in the metodo classico. 

The winery utilizes organic, biodynamic, and regenerative farming practices. Their philosophy is ‘maximum respect for the vineyard, the soil and the surrounding environment.’

Costebianche Chardonnay

100% Chardonnay; Piemonte DOC; Vineyards planted in white soils of clay and calcareous marl; partly fermented and aged on fine lees in barriques and partly in stainless steel vats

Suggested Pairings from the winery: vegetable aspic, gazpacho, stuffed zucchini flowers, sole meuniere

Filippo Asinari, Count of San Marzano and Costigliole introduced Chardonnay to the Piedmont region. After working with Napolean as a political-military figure, he returned ot Italy with Chardonay vines from Montrachet, France.

Tasting Notes

Visual: Vibrant, pale yellow, crystal clear

Aroma: Lots of ripe Bartlett pear, kiwi, gooseberries, tropical notes of guava and sharp pineapple. A very distinct nose with tropical fruit acid, like fruit punch.

Taste: Crisp, lemon tart, light bodied with a strong finish. Nice refresher on the tongue.

Pomorosso Barbera

100% Barbera; Nizza DOCG; calcareous clay marl soil; aged 14 months in oak barrels; malolactic fermentation

Barbera is the winery’s priority grape varietal. According to the winery, “Asti area has long been the home of Barbera, producing wines with subtle tannin and flavors of fresh herbs and red fruit. Nizza, the hilly area south of Asti is responsible for producing Barbera with intense fruit and even more complexity due to the appellation's stricter aging requirements. “

Suggested Pairings from the winery: lamb rib in pastry, Bettelmatt cheese from Ossola valley in Norther Italy, pumpkin tortello

Tasting Notes

Visual: Deep, dark, plush, and garnet purple. Viscous, almost inky.

Aroma: Smoke, cocoa, juicy fruit of blueberry, boysenberry. Little bit of forest fir and sweetness of a toasted campfire marshmallow.

Taste: This Barbera really opened up after an hour and popped with freshness, softness, and not too much acid. Its taste matched its aroma with deep richness, woody herbs, blueberry, and cocoa. Light mouthfeel with a strong finish.

Learn more about Italian wine pairings for Thanksgiving with these posts from the Italian Food, Wine & Travel writers:

• • Wine Predator... Gwendolyn Alley serves up 4 Italian Wines for Thanksgiving: Prosecco, Chardonnay, Barolo, Passito with a coursed meal 
  • A Day in the Life on the Farm is Celebrating an American Thanksgiving with an Italian Antipasti Platter and a Sparkling Wine from Italy that is not Prosecco 
  • Culinary CamNAME says Grazie Mille: Veg-Forward Sides and Villa Dora's 'Vigna del Vulcano' Lacryma Christi del Vesuvio Bianco 
  • Our Good Life shares Wine pairings and Pumpkin Pie
  • Vino Travels is having a Thanksgiving Feast with Umbrian Madrevite Gamay del Trasimeno