General Description: Nebbiolo is a red grape variety native to the Piedmont region of Italy, renowned for producing some of Italy’s most esteemed and long-lived wines, notably Barolo and Barbaresco. This grape is celebrated for its ability to reflect its terroir, resulting in wines that vary significantly in character from one vineyard to another. Nebbiolo wines are characterized by their notable tannins, high acidity, and complex aromas, including roses, cherries, tar, and truffles. The variety’s name is derived from the Italian word “nebbia,” meaning “fog,” possibly referring to the fog that settles over the Piedmont hills in October or to the “bloom” that appears on the grapes at harvest.
Primary Flavours:
- Red cherry
- Raspberry
- Rose
- Tar
- Anise
- Truffle
Taste Profile:
- Sweet-Dry: Dry
- Body: Full body
- Tannins: High
- Acidity: High
- ABV range: Typically between 13.5% to 14.5%
Handling: Nebbiolo wines benefit from decanting, which allows them to soften and develop their complex aromas and flavours. They are best served at a slightly cooler temperature than most full-bodied red wines, around 16°C to 18°C, to balance the high tannins and acidity. Nebbiolo has an excellent capacity for ageing, with top-quality Barolos and Barbarescos developing increased complexity and elegance over decades.
Food Pairing Suggestions: The structure and complexity of Nebbiolo make it an ideal pairing for rich, hearty dishes, such as braised meats, stews, and game. Its high tannins and acidity cut through the richness of fatty cuts of beef or pork, making it a classic match for dishes like beef braised in Barolo wine. Nebbiolo also pairs well with truffle-based dishes, aged cheeses, and hearty vegetarian entrees, such as mushroom risotto, complementing the earthy and savoury flavours.