When you think winter, you think big, bold red wines. And when you think big, bold red wines, you think Nebbiolo. Today we’re going to explore this wonderful grape and the wines that come out of it – all from the Piedmont region in the northwest of Italy. Thank you to Wine Folly and Food&Wine for their help with this article.
About Nebbiolo
Nebbiolo is a derivative of the Italian word nebbia, which means fog. According to Wine Folly, “This is likely from the white, powder-like natural bloom on the grapes that appears during harvest season. Or, from the fact that the best Nebbiolo sites are located above the fog that collects in the valley.”
Also from Wine Folly, we find out that “The grape is known for producing powerful, full-bodied, and mercilessly tannic wines—all while looking as pale as Pinot Noir!” And they smell light too!
But once the wine goes in your mouth, it’s an entirely different experience. Think leather, cherry, coffee, anise and earth. According to Wine Folly, “Tasting Nebbiolo wines can be quite an arresting experience because the floral and light red fruit aromas suggest the wine is much lighter than it is. Upon tasting Nebbiolo you will experience leathery, gripping high tannin (depending on the style, see below!) that seems to clasp the inside of your lips to the front of your teeth. Despite its tannic structure, the wine’s fruity flavors of cherry and raspberries, supported with aromas of rose and anise, always seem to shine through.”
The grape is finicky to grow is a “terroir-expressive” variety.
Barolo and Barbaresco
You typically don’t buy a Nebiollo. You buy a Barolo or a Barbaresco, which are both made entirely from Nebiollo. Of the two, Barolo is considered to be the more powerful of the two. But depending on the specific hillside, you’ll get very different wines.
Barolo and Barbaresco are both quite expensive. But if you get Nebbiolo from other Piedmont regions like Roero and Gattinara, you’ll pay less.
Food Pairings
Because of the high tannin levels, you’ll want to pair these wines with foods that feature butter, olive oil and fat. Rustic, Italian fare is perfect. But surprisingly, so are spice-driven Asian cuisine.
On the meat side, look for meats that have enough fat to absorb the ample tannin.
Have you enjoyed Nebiollo recently?
