« Nebbiolo
(bah-ROE-low)
Barolo is 100% nebbiolo (neh-b’YOH-loh) grape from the Barolo region in the Piedmonte of northern Italy.
Synonyms: Nebbiolo, Spanna, Picoutener, Chiavennasca
Wine Name: Barolo (bah-ROE-low), Barbaresco (BAR-bear-RESS-ko), Nebbiolo, Nebbiolo di Alba, Gattinara, Lange Nebbiolo, Valtellina
Background: Nebbiolo is grown predominantly in northern Italy where it produces full-bodied dry, tannic red wines with a long finish called Barolo and Barbaresco. The wines show subtle fruit, mostly blackberry, cherry, truffle, spice, rose and tar character. Old style Barolo wines were strongly tannic and could not be drunk much before 10 years of age. With modern techniques using smaller French barrels for aging they are now drinkable at 5-6 years.
Classic Brands and Sources: Altare, Ceretto, Domenico Clerico, Aldo Conterno, Giacomo Conterno, Luigi Einudi, Bruno Giacoso, Gaja, Paolo Scavino, Vietti, Roberto Voerzio; USA – Viansa, Renwood, Il Podere dell’Olivos, Au Bon Climat, Cavatappi; Australia – Brown Brothers, Dromana, Happs, Maglieri, Pizzini
Characteristics:
| Style #1 – typical Nebbiolo (Italian)
Body – medium Acidity – high Sweetness – dry Tannins – medium (+) |
| Style #2 – Barbaresco
Body – medium (+) Acidity – high Sweetness – dry Tannins – medium (+) |
| Style #3 – Barolo
Body – full Acidity – high Sweetness – dry Tannins – high |
Wine and Food Pairing Guidelines:
Pairs with foods that are acidic and fatty.
Foods and Entrees that usually pair:
Red meats, game, roasted pork, pork belly, chicken, and duck with acidic or wine sauces, mushrooms, truffles, risotto.
Cheese Pairings:
Asiago (aged), blue cheese/gorgonzola, Castelmagno, Fontina, Gouda, Parmesan, Pecorino, sharp Cheddar