Fog in a Langhe vineyard growing Nebbiolo in the Italian wine region of Piedmont. Photo via Wiki Creative Commons
This week is all about the unique grape that is Nebbiolo. Since it’s light in color people often mistake it for a tame wine but this wine is anything but tame. It’s big acid and tannin structure require some serious aging and don’t even think about drinking this wine without some serious decanting or at least opening the bottle a couple hours before enjoying. Although it might not provide instant gratification, this wine is a must try if you are looking for a serious food wine.
In this week’s episode we discuss:
- The History of Nebbiolo grape
- How’s it’s grown and where it thrive’s
- Italian Nebbiolo Regions
- Wine Flavors and Characteristics
- Food Pairings
In this week’s episode we discuss:
- The History of Nebbiolo grape
- How’s it’s grown and where it thrive’s
- Italian Nebbiolo Regions
- Wine Flavors and Characteristics
- Food Pairings
Wine Recommendations:
Cascina Boschetti Gomba “Albie” Nebbiolo d’Alba 2013 – Priced around $9 Light nose of dust, violets, leather and cooked prunes. It’s dry with medium plus acidity and medium tannins with flavors of basil, cooked dark fruit, cedar, black plum skins and cocoa nibs. This wine went well with lentil soup, it’s a great food wine thanks to the acid. It’s rustic and you can taste the age.
Here is the link to the best ever lentil soup recipe
Tintero Barbaresco 2011 – Priced around $24. This wine smells of dried rose petals and dust. It’s dry with flavors of basil, wood, leather and cherry; it tastes very savory. With medium plus acidity and high tannins this needs food! We had some pita bread and olive oil with this wine and it really helped to bring out the fruit in the wine. This wine is complex and taste expensive, worth twice the price.
Sources:
- Wine Folly
- Wikipedia
- Jancis Robinson
- Oxford Guide to Wine