23 Feb Nebbiolo Beyond Expectations: Dinner with Luca Bosio at The Hideaway

After Nebbiolo Prima at the end of last year, where I blind tasted more than 100 Nebbiolo wines across producers and appellations in Piemonte, my palate has become more deeply tuned to the grape’s range and precision. So when I started the new year with an invitation to a Nebbiolo-focused dinner with Luca Bosio of Luca Bosio Vineyards, I did not hesitate. After all, there are very few reasons to say no to a table full of Nebbiolo.

What gave me pause, and ultimately piqued my curiosity, was the setting. The dinner took place at The Hideaway in Beverly Hills, a Mexican steakhouse. Upon arrival, a quick look at the menu suggested pairings that were anything but conventional. I was intrigued and curious how these wines would pair with Mexican flavors instead of the white truffles and pasta I had grown accustomed to.

The Bosio Family: From Farmers to Stewards of Piemonte

Bosio Family Estates was established in 1967 by farmers Egidio and Angela Bosio in the heart of Piemonte, with vineyards spanning the Langhe and Roero. Today, the estate is led by third-generation winemaker Luca Bosio, who grew up among the vines before choosing to formalize his path through an enology degree at the University of Turin.

Luca’s academic focus on native yeasts, low-sulfur winemaking, and techniques designed to preserve aromatic purity and structure informs a portfolio that prioritizes terroir over intervention. He launched Luca Bosio Vineyards in 2012, bringing a quietly modern sensibility to wines that remain firmly grounded in place.

In 2015, the Bosio family acquired Bel Colle, located in Verduno on the northwestern edge of the Barolo DOCG. Founded in 1977, Bel Colle is an historic estate whose origins predate the Barolo DOCG classification. In fact, Bel Colle is one of only 13 wineries permitted to produce both Barolo and Barbaresco, a distinction that underscores its importance within the region. Long celebrated for its single-vineyard bottlings, the estate has been a benchmark for refined, terroir-driven expressions of Nebbiolo, particularly from Verduno’s prized sites. At the time of acquisition, the winery faced an uncertain future, with no next generation to carry it forward.

Today, Luca Bosio oversees approximately 1,000 acres across Piemonte, allowing for both breadth and precision across multiple appellations while maintaining a consistent, terroir-focused philosophy. This includes Bel Colle, which, under Luca Bosio’s direction, continues to emphasize vineyard identity, elegance, and longevity.

The Setting: Nebbiolo at a Mexican Steakhouse

Located inside the iconic Rodeo Collection on Rodeo Drive, The Hideaway is a Mexican steakhouse and not the kind of restaurant typically associated with Nebbiolo. Bold flavors, rich textures, and layered spice dominate the menu, making it an ideal setting to test these wines outside of a controlled tasting environment or a traditional Italian restaurant.

The Wines and Pairings

Sparkling and White Wines

We began the evening with glasses of Luca Bosio Prosecco Extra Dry ($20.99). The wine was aromatic with floral and apple notes and bright acidity. The wine is lightly off-dry, adding to a softness on the palate. This was a lovely start to the evening and paired with guacamole. Both the Prosecco and guacamole offered freshness and creaminess and pairing nicely together.

For the first course, I selected the Tuna Tartare Pequenitos, which were paired with three white wines:

Luca Bosio Gavi 2024 ($24.99)
Often referred to as Piemonte’s answer to Pinot Grigio, Gavi wine is made from the Cortese grape. The grapes come from vineyards that sit 100-200 feet above sea level in the Gavi and Tassarolo villages in the southeastern part of Piemont, close to the city of Genoa and the sea. I loved the citrus and stone fruit aromas and crisp acidity.

Bel Colle Langhe DOC Chardonnay 2025 ($29.99)
The Chardonnay, grown on clay-calcareous soils, spends 24 hours on the skins and is fermented in stainless steel. The wine is crisp and fresh with notes of pear, tropical fruits, and white flowers.

Bel Colle Roero Arneis DOCG 2025 ($25.99)
The Arneis comes from the hills along the left bank of the Tanaro River and grows on clay-calcareous soils. After 36 hours on the skins, the wine is fermented in stainless steel and then aged for six months on the lees. The wine offers pretty aromas of peaches, white flowers, and minerality.

The Tuna Tartare Pequenitos had a little kick, and I thought that the Roero Arneis was the best pairing with its soft acidity and round midpalate.

Early Reds: Nebbiolo in a Food-Forward Context

For the next course, I selected the Wagyu Beef Flautas to pair with three red wines:

Bel Colle Langhe Nebbiolo 2024 ($24.99)
Langhe Nebbiolo is an approachable expression of Nebbiolo. Destemmed grapes are fermented and aged in stainless steel tanks, resulting in a ruby-red wine with ripe red fruit, floral, and spice notes, soft tannins, and fresh acidity.

Luca Bosio Barbaresco 2022 ($36.99)
Made from a blend of vineyards located in Neive and Treiso villages, with the average age of vines at 50 years, the wine spent 24 months in French barriques and Slavonian oak casks. The garnet-red wine offers floral, chocolate, and spice notes with bold but smooth tannins and good structure.

Bel Colle Pajorè Barbaresco 2021 ($69.99)
From a single vineyard, Pajorè, near the town of Treiso, the grapes were fermented in stainless steel tanks and aged for two years in French oak barrels. A ruby red color, the wine offers violet and spice aromas and a velvety finish.

These first red wines highlighted Nebbiolo’s energy and adaptability, with acidity and structure pairing with the rich Wagyu beef flautas.

Verduno in Focus: Barolo and Barbaresco

For the third flight of wines, I paired them with Mushroom Fajitas:

Bel Colle Simposio Barolo 2020 ($59.99)
Sourced from a blend from different Barolo vineyards, the grapes were fermented in large French oak casks and then aged for 36 months in Slavonian oak casks. The wine offers beautiful aromas of chocolate, dried flowers, and spice, and finishes with big tannins and structure.

Bel Colle Monvigliero Barolo 2021 ($74.99)
Grapes are sourced from Monvigliero, widely regarded as Verduno’s most celebrated cru. The grapes are destemmed and fermented in stainless steel tanks and then aged in barrel. The elegant wine offers ripe red fruit and lifted floral aromas with a hint of spice and refined tannins.

Bel Colle Barolo Riserva 2015 ($69.99)
A Riserva Barolo sourced from a blend of vineyards located in Verduno region (Boscatto and Monvigliero). The grapes were pressed and fermented in stainless steel tanks and then spent 24 months in French barriques and Slavonian oak casks. With more age on it, the wine, with floral aromas, and chocolate and spice notes, was smooth with softened tannins.

The tannin of the wines, as well as their fresh finishes, was balanced by the earthy richness of the mushrooms.

Nebbiolo Beyond Tradition

Experiencing these wines so soon after Nebbiolo Prima reinforced something that is easy to forget in formal tasting settings: Nebbiolo does not need reverence to be serious. When grown with intention and handled with restraint, it thrives at the table, even alongside bold, unexpected flavors.

This dinner was not about rediscovering Nebbiolo. It was about confirming its range, its adaptability, and why it remains one of the most compelling grapes to drink, whether tasted blind in Piemonte or paired with Mexican cuisine in Beverly Hills.