Thursday Virtual Happy Hour: Nebbiolo
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The pride of Piedmont, Nebbiolo is the backbone of the red wines of Barolo and Barbaresco (as well as host of smaller, but no less prized, appellations like Nizza and Valtellina). Not a good traveler, international producers have yet to dispel the notion that Nebbiolo can only thrive in northwestern Italy. The variety is the superstar grape variety behind the top-quality red wines across northwestern Italy, and in particular, the heady, powerful reds of Barolo and Barbaresco. Nebbiolo wines are often distinctively perfumed with an aroma described as "tar and roses"; along with a moderate body; strong, tannic backbone; and high, fresh acidity. Top examples are much coveted and can command high prices.
While youthful examples of Nebbiolo, as found under the likes of the Langhe Nebbiolo label, can show deep red, almost purple hues, most Nebbiolo is well-known for its relatively rapid transition (within just a few years of vintage), from from a deep, violet-tinged ruby and purple color to brick-red and brick-orange hues in the glass. This is due to the low pigment concentration in Nebbiolo's skins.
Other descriptors include floral notes (rose petal), cherries, plums, violets, graphite, smoke, tar/bitumen, mineral oil, leather. Some producers may use toasty French oak which can accentuate – even compliment – Nebbiolo's tar-like perfume, although the use of anything other than large-format Slavonian oak casks (called "botti") has been a contentious issue.
On the palate, Nebbiolo is medium-bodied but rich, with relatively high alcohol levels. Alongside its trademark color and aroma, Nebbiolo's final, signature element is its high and drying tannin profile, coupled with its high levels of freshening acidity.
This "structure" means well-made Nebbiolo wines can age for decades (sometimes being almost unapproachable in youth).
The most important component to consider when pairing food with Nebbiolo is the high content of dry and astringent tannins. Focus on foods and dishes with earthy complexities to complement the bold tannin structure. Think truffle risotto, porcini mushroom pasta, smoked duck, potato and leek soup and quinoa and roasted root vegetables.
Alongside tannins, Nebbiolo also tends to have a high and refreshing level of acidity that can handle dishes with richness and fat. Slow-cooked lamb shanks, braised beef-cheeks and aged cheeses such as parmigiano-reggiano or gouda will pair well – the acidity and tannin will contrast the saltiness and creaminess of the cheeses.
Powerful, intense Barolo is the most famous and prestigious Nebbiolo-based wine, but it is increasingly rivaled by the slightly more elegant and perfumed wines from Barbaresco to the northeast, which rose to prominence in the late 20th Century. Wines from just outside the borders of Barolo and Barbaresco may be classified as Langhe Nebbiolo, as may wines from young vines or less favored plots within these two famous appellations. The high-quality red wines of Roero, just across the Tanaro river from Barolo, are further affordable alternatives to Barolo and Barbaresco.
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We have a choice of videos to watch including:
- https://youtu.be/vvC_DpvAFm4?si=ikvSWr6Pp0Tu3FYr - A Master Somm's Guide to Nebbiolo - SOMM TV (6:00)
- https://youtu.be/KkOvon3veV0?si=NhXBMjJUYRtXFYed - NEBBIOLO (the Grape Behind Barolo & Barbaresco) - No Sediment (7:40)
- https://youtu.be/wp_dO-xOXEs?si=y0tEE-l-nXN4hUMb - Piedmont Grapes: All About Nebbiolo, Barbera, Barolo, & Barbaresco from Piedmont, Italy - V is for Vino (4:04)
- https://youtu.be/8NCClfg5Cmw?si=gZSkXC3rhS7J466c - All About Nebbiolo and the Wine Grapes Grown in Valle de Guadalupe, Mexico - V is for Vino (2:43)
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So, pick up a bottle and watch a couple of videos. Let us know what you’re drinking and eating, and, if possible, the region from which your wine comes. Do you have any comments (positive or negative) about the videos? And, as always, tell us what’s going on in your life - what's happening with you, how you're feeling about things, updates, successes, challenges - as much or as little as you’re willing to disclose. We are in this together. And - thank goodness - we have wine!
Cheers!!